Indlela yokupheka inyama epanini lokuthosa

Kubonakala sengathi kuzo zonke izitsha ezihlukahlukene ezitshela ochwepheshe bezocucuza, akukho lutho olulula kunokutshala okujwayelekile kwemifino noma inyama. Indlela yokupheka inyama epanini lokuthosa, noma yimuphi umama owaziyo. Futhi i-pan yokudoba ngokwayo ngeke ikuvumele, ngoba imboni yesimanje ingenza izimangaliso: ukubhebheza izintiza kunezigqoko ezingenamathela, zigeza kahle, ziyashisa masinyane ... Zikhona izinhlobo eziningi zokubhala.

Kodwa-ke, uma uqiniseka ukuthi uyakwazi ukupheka inyama epanini lokuthosa, ngokuqondile, ukuthi ungayilungisa kanjani, ungasheshi ukuqala isenzo esiyinhloko. Kukhona izimfihlo ezincane zokupheka, okuyinto kuzo zonke izinto ezilula kuzosiza ukwenza inyama ibe yiphuzo elimnandi, elimnandi, elimnandi. Ungathanda ukwazi okwengeziwe ngalokhu?

Ngakho-ke, lapho upheka ibanga phakathi kwezingcezu kumele kube okungenani 5.5 mm. Uma lezi zingcezu zithintana, khona-ke kulezi zindawo i-golden crust kakade, i-alas, ngeke isebenze. Ngaphandle kwalokho, ngeke kube nzima kakhulu.

Uma ungaqiniseki ukuthi ungaphika kanjani inyama epanini lokuthosa ngendlela yokuthi ulawule ukuqina kwalo - ungafaki ikhwalithi. Thatha kuphela ithenda elihle kakhulu, ngoba, isibonelo, inyama ne-veins ingakwazi "ukukhumbuza" kuphela isandla esinolwazi, ngakho-ke kungcono ukuyithumela ekudleni, kodwa ungasebenzisi ukuthosa okuphelele.
Ngaphambi kokuba uqale ngokuthosa ngokuqondile, kumele kucutshungulwe, okungukuthi, okuhlanjululwa. Le nto ingakhethwa, kodwa iyadingeka kakhulu. Cishe amahora angu-5-10 (futhi kungenzeka futhi ama-bitches) ngaphambi kokupheka phansi isiqephu somzimba ku-marinade. Kungaba i-marinade, ekhethekile eyenziwe nguwe, ehlanganisa i-mayonnaise noma i-ketchup (ungaba ndawonye), izinongo noma kuvunyelwe ukumane ugibe ucezu kellicisi bese uthele phezulu ngamafutha, imifino noma umnqumo.

Abanye beza ngisho lula - ukuhambisa inyama e-kefir noma emanzini amaminerali. Kokubili amanzi e-kefir kanye namaminerali ayayinciphisa futhi ayenze ithenda ikakhulukazi, ngakho-ke ulungiselele ukuthi ngokuzama ukudla kwakho, abasondelene nabo bayokuhlukumeza ngemibuzo mayelana nendlela yokupheka inyama epanini lokudoba noma ukuthi wakwazi kanjani ukuba ngumkhulu omkhulu wenyama. Akuwona wonke amasayithi okugaya abhala nge-marinade ngesimo se-kefir noma amanzi, kodwa lokhu, njengoba bethi, "kusebenza." Zama, zibonele wena.

Futhi manje hamba ngqo ezokupheka. Ukupheka kwenyama epanini lokuthosa, ngokunembile, ukuchichima kwabo, kungadukisa - kunezinhlobo eziningi ezihlukene lapho ngezinye izikhathi uzibuza, kuphi ukuqala nokuthi iyiphi inketho ongayikhetha? Kukhona inyama nemifula, nemifino, ngisho nenyama enomsobu uju, eyaziwa kakhulu e-Asian cuisine nase-US.

Ungakwazi ukusungula zokupheka zakho zokupheka ngokwakho, isikhala sezinkolelo zokupheka zikhulu ngempela.

Abanye bakholelwa ukuthi "inyama ayikubekezeli izandla zabesifazane," kodwa lokhu kuyisisusa nje futhi abesifazane banento yokumangala abathandekayo.
Ngakho-ke, masithathe ithhafu kilogram yenyama (noma yikuphi, kodwa mhlawumbe ukuhamba). Ngaphezu kwalokho, sidinga ingilazi eyodwa yezipuni, u-anyanisi, u-u-2-3, uhhafu weglasi lesikhilimu omuncu kanye ne isipuni se-sauce inyama.

Okokuqala, udinga ukunambisa inyama kuze kube yilapho usulungile, futhi manje into ebaluleke kunazo zonke ukugcoba. Fry the anyanisi kuze nsundu golden, bese ufafaze nge ufulawa ukhilimu omuncu, kanye fat and juice eshiywa ukunambitheka inyama. Yengeza isiphuzo ne-sauce, uyishukumise futhi uyikhulule ngokukhululekile ku-fillet. Kusukela phezulu ungasifafaza izinongo ukuze ujabulele futhi imifino eqoshiwe.

Ezinye izitsha eziyinhloko ezivela inyama epanini lokuthosa - isibonelo, i-shish kebab. Yebo, akudingekile ukuba uyenze ngama-skewers ehlathini, ungayenza nge-pan yokucwenga ekhishini. Inyama, isibonelo, ingulube, i-marinate futhi evela kuzo zonke izinhlangothi siyibeka isitashi. Khona-ke gazinga epanini lokuthosiza futhi ungashiyi hhayi imizuzu embalwa, cishe ngo-5-10. Sisebenzela itafula ngemifino kanye nama saladi.

Inyama kanye nemifino njalo yenza umbhangqwana omuhle kakhulu, futhi lokhu kusiza umzimba ukuba ugaye inyama. Bon appetit!