Inyama ehlathini kuhhavini: kanjani ukupheka ukudla kwasekuqaleni?

Ukudla esiqwini kuhhavini kuyisidlo esinelisayo futhi esiphundu kakhulu. Ukuze wenze isidlo sangempela sekwindla kubantu bakho abaseduze, kuthatha umzamo omkhulu. Kodwa ngesikhathi esifanayo ngesidlo esinikeziwe asikho isidingo sokuthenga izithako ezibizayo nezingenangqondo.

Ithanga eligcwele inyama kuhhavini: iresiphi

Izingxenye zokudla kwasemini:

• Amafutha e-sunflower - ngokuqaphela (inyama yokugcoba);
• I-saline iodididi, i-ground pepper ephunga, izinongo noma yikuphi - engeza ukunambitha;
• Ithanga lonke usayizi omncane - ucezu olulodwa;
• I-Veal (i-pulp namafutha) - 550 g;
• I-anyanisi enkulu - ama-3 ama-pcs.

Ukulungiselela imifino esemqoka yokubhaka

Ngaphambi kokuba upheke inyama epeni kuhhavini, kufanele uphathe kahle imithi yemifino. Ngalokhu, kuyadingeka ukuthi uthathe ithanga elisha lamanani amancane, bese usika kancane "ihembe" kulo futhi ususe wonke amafomu angaphakathi ngamathambo. Okulandelayo, imifino kufanele ihlutswe nge- pepper elimnandi kanye nosawoti e-iodidi ngaphakathi, bese efakwa kuhhavini (ku-grate), kanye nesimbozo esinqunyiwe bese ubhake imizuzu engu-46.

Ukulungiselela ukugxila ekugcwaliseni

Inyama ehlathini kuhhavini itholakala okumnandi kusuka ku-ngulube, iwundlu, inyama yenkomo noma izinkukhu. Kodwa sanquma ukwenza isidlo esinjalo, besebenzisa u-veal kuphela ngamafutha amancane. Kumele kuhlanjululwe, kunqunywe zonke izakhi ezingadingekile, bese ukhethwa ku-grinder yenyama kanye nezinhloko zama-anyanisi omhlophe.

Ukugcwalisa ukucubungula

Ukudla emathangeni kuhhavini kudinga ukulungiswa okuncane kwalesi sidlo esinomusa. Ngemuva kokuthi inyama enqotshwayo yenziwe ngamapulp fat of veal, kufanele ifakwe epanini le-sauté, uthele kuwo amafutha amancane namafutha we-sunflower. Ngaphezu kwalokho, inyama kufanele ihanjiswe ngosawoti e-iodidi, izinongo ezivuthayo, ipulazi elimnandi eliphansi, vala isembozo nesitshalo sekota yesigamu.

Ukwakha izitsha zokubhaka nokubhaka

Ngemuva kokuba ithanga libe yinto encane kakhulu, kufanele ikhishwe kuhhavini, bese ithatha isipuni bese isusa inyama ukuze imifino ifinyelele ngamasentimitha amabili ubukhulu. Into efanayo idinga ukwenziwa nge "hat". Okulandelayo, i-gruel evela kwisithako esiyinhloko iyadingeka ukuba wengeze inyama yezinyosi, hlanganisa ngokucophelela yonke into kanye nesinye isikhathi seminye imizuzu engu-10. Ngemuva kwalokho, ukugxila okulungiselelwe kufanele kufakwe emathangeni angenalutho, uvale ngesembozo esingokwemvelo, uyibeke efomini lokugcoba bese uyithumela kuhhavini ngomunye imizuzu engama-40. Phakathi nalesi sikhathi, imifino izothambekela ngokuphelele, iphoqe ama-aromas enyama egayiwe, ibe yiphunga elimnandi futhi elomileyo.

Ngemuva kwesikhathi esinqunyiwe, ithanga kufanele lisuswe ngokucophelela kusuka kuhhavini bese lifakwa esitokisini esikhulu nesiphathi, ngaphandle kokukhipha isembozo.

Indlela yokusebenzisa kahle isidlo sokuqala etafuleni

Ithanga elibhakiwe, eligcwele inyama, linikezwa isidlo esimweni esishisayo. Ngaphambi kokufaka ukugxila emifinini, kufanele ivuliwe ngokususa "i-cap", hlanganisa okuqukethwe kahle, bese uwasabalalisa emaceleni. Wakhonza isidlo esinjalo ngesinkwa sikakolweni nemifino eluhlaza ngendlela yesaladi.