Ukudla okuphekwe ngamapheya: iresiphi ngesinyathelo-ngesinyathelo

Inyama, ebhakawa ngamapheya, iyoba isidlo esihle kakhulu setafula lokugubha. Akekho ongakwenqaba ukudla okushisayo, lapho kune-flavour epholile yenyama yengulube noma i-veal enezinothi ezimnandi zezithelo zamanzi nezivuthiwe. Uma usunambithe inyama ephekwe ngamapheya, uzokwenza njalo. Phela, akukho lutho olumnandi kunalesi sidlo.

Kumele kuqashelwe ukuthi kungenzeka ukulungisa isidlo esinjalo ngezindlela ezahlukene. Kulesi sihloko, sizoletha izinketho eziningana. Yikuphi okumele ukhethe ukufaka ithebula elihle kakhulu kuwe.

Inyama enhle futhi enelisayo ngamapheya: iresiphi yesinyathelo ngesinyathelo

Kungcono ukuthi isitsha esinikeziwe sizithenge ingulube entsha, futhi kufanele siqonde, intamo. Phela, kusukela kule ngxenye yomzimba ungenza ngokushesha futhi kalula wenze isidlo esiphunga elimnandi futhi elihle. Kodwa cishe konke ngokuhlelekile.

Ngakho, ingulube ebhakawa ngamapheya kanye noshizi idinga ukusebenzisa izithako ezilandelayo:

• I-Pulp yengulube entsha (kungcono ukuthatha izintamo) - cishe ngo-1.3-1.6 kg;
• Amapheya njengamnandi futhi avuthiwe ngangokunokwenzeka - ama-3 ama-pcs.;
• Iwayini elibomvu elimile - cishe 50 ml;
• Uju olusha - i-spoon enkulu egcwele;
• I-Thyme - i-pinch embalwa;
• Umhlabathi weCoriander - i-dessert spoon;
• Umhlabathi we-Pepper nosawoti-sebenzisa ngokuhlakanipha;
• I-mustard liquid - i-dessert spoon;
• Ushizi onzima ngesimo samapuleti - cishe ngo-150 g.

Ukulungiselela inyama

Ngaphambi kokupheka inyama, kubhakawa ngamapheya, kufanele kusetshenziswe kahle. Ukuze wenze lokhu, udinga ukuthatha izintamo, uhlanza ngaphansi kwamanzi afudumele, bese ususa zonke izakhi ezingadingekile ngendlela yamavolumu, amafilimu njalonjalo. Ngokuqhubekayo ngomkhiqizo wenyama kudingeka ukuba wenze izinhlamvu eziningana ngamasentimitha angu-2-3. Ngenxa yalokho, kufanele uthole uhlobo lwencwadi, okufanele ifafazwe ngopelepele nosawoti, bese ishiya ekushiseni isikhathi esingangehafu yehora.

Izithelo Zokucubungula

Ukudla, okuphekwe ngamapheya, kwavela iphunga elimnandi futhi elinamanzi, izithelo kufanele zithengwe njengoba zivuthiwe futhi zilula njengoba kungenzeka. Kumelwe bahlanjululwe, bese behlukaniswa emibuthaneni eminyene kakhulu futhi banqume ngokucophelela ingxenye ephakathi. Ngemuva kwalokho, izingcezu zezithelo zidinga ukuhlukaniswa ngesigamu.

Ukulungiswa kwe-marinade

Ingulube ebhakawe ngamapheya kuzoba mnandi nakakhulu futhi ephunga uma kukhishwa ngamaninade. Ukwenza umquba onjalo, udinga ukuthulula iwayini elibomvu elomile libe yisitsha esincane, ubeke uju, lwesinaphi esimanzi, bese uthele i-thyme ne-coriander emhlabathini. Zonke izithako kumele zihlanganiswe kahle.

Yakha isidlo

Ngemuva kwesiqephu somzimba, ukugcoba nge-pepper kanye nosawoti, kufakwa ekushiseni, futhi ukugcwaliswa kwamapheya kanye nama-marinade kuzolungeleka, ungaqhubeka ngokuphepha ekudleni kwesidlo esihle. Ukuze wenze lokhu, kubalulekile ukumboza isilwane sokupheka ebhodini lokubhaka, bese ubeka ingulube yengulube. Ngaphezu kwalokho, ezingxenyeni ezinqunywe zenyama, kuyadingeka ukuba ubeke ngokunembile imicikilisho yamapheya amnandi. Ngemuva kwalokho, wonke umkhiqizo ophethwe yisikhathi kufanele uhlotshwe nge-marinade elimnandi usebenzisa i-brush ekhethekile yekhishi noma ucezu lwe-gauze. Ngesikhathi esifanayo, kunconywa ukuba i-brine iqiniseke ukuthi ingena kuzo zonke izigcawu ezigcwe ngamapheya.

Ekuphetheni, umkhiqizo oqoshiwe kufanele uhlanganiswe ngokucophelela ngopende lokupheka. Ngenxa yalokho, kufanele ube nesikhwama esikhulu futhi esinamandla.

Bhaka kuhhavini

Ngemuva kokuba ingulube ilungiselelwe futhi ifakwe ekuphekeni, kumele ifakwe kuhhavini, igwetshwe kuma-degrees angu-210. Ukupheka inyama kunconywa ihora. Ekupheleni kwalesi sikhathi, leli phasela kufanele livuleke kahle ekugcineni kwesidlo, bese livuthwa kakhulu nge-brine eqoqwe phansi kwesitsha. Ngemuva kwalokho, ingulube iyadingeka ukubeka tincetu ze-shizi kanzima ukuze zimboze ngokuphelele isiqephu senyama. Kuleli fomu, isidlo kumele sigcinwe ekushiseni okufanayo kwehora elingu-¼. Ngalesi sikhathi, inyama izobe iboshwe kancane, futhi zonke izingxenye zayo ezingenhla zizofakwa ngesikhumba esithandayo.

Ngifanele ngikhonze kanjani emini noma itafula lokugubha?

Ingulube ebhakawe nge-pear ne-thyme, itholakala kakhulu ephunga kakhulu futhi enomsoco. Ngemuva kokuthi isidlo sibheke kahle kuhhavini, kufanele sisuswe ngokucophelela kusuka ku-foil bese sibeka epanini elibanzi. Ukuhlobisa izitsha ngamaqabunga aluhlaza we-ulethisi, kanye nezingcezu zamapheya, isidlo singafakwa ngesibindi etafuleni kanye nanoma yikuphi isidlo sehlangothini noma nje.

Sibheka ikhalenda ngamapheya kanye ne-kiwi

Ukudla, okuphekwe nge-kiwi kanye namapheya, kuvela esihlwabusayo kakhulu. Ngaphezu kwalokho, ukuhlanganiswa kwezithelo ezimnandi nomkhiqizo owanelisayo ngeke ushiye ukungabi nandaba ngisho nezivakashi ezithandekayo kakhulu. Ukulungisa isidlo, kutuswa ukuthatha ucezu lwe-marble we-veal ngaphandle kwamathambo. Phela, ngalesi sithako uzothola isidlo sakusihlwa esiphundu kakhulu namanzi.

Ngakho, sidinga imikhiqizo elandelayo:

• I-body of veal marble - cishe i-1,3-1,6 kg;
• Amapheya njengamnandi futhi avuthiwe ngangokunokwenzeka - ama-2 ama-pcs.;
• I-Kiwi ethambile futhi enhle - ama-2 ama-pcs .;
• Uju olusha - i-spoon enkulu egcwele;
• Basil - i-pinch embalwa;
• I-chili pepper - ½ ipod;
• Umhlabathi we-Pepper nosawoti-sebenzisa ngokuhlakanipha;
• Amafutha adidisiwe - i-spoon enkulu;
• Ukhilimu omuncu wama-fat content - cishe ngo-110 g;
• I-mustard eyomile - isipuni esincane.

Ukulungiselela imikhiqizo yenyama

Ukuze ubhake i-veal kuhhavini, kufanele ifakwe kahle (uma iqhwa), bese ugeza ngaphansi kwamanzi apholile. Ngokuqhubekayo kusuka ekudleni kuyadingeka ukuba ususe wonke amafilimu namabhodlela angadingekile. Ngemuva kwalokho, umkhiqizo kumele ube ukusikeka okujulile njengoba kuchaziwe ngenhla. Ekuphetheni, i-veal kufanele ifafazwe nge-pepper kanye nosawoti kuzo zonke izinhlangothi, bese ishiya eceleni imizuzu embalwa.

Sisebenzisa izithelo

Ngenkathi inyama ihlanjululwa, izithelo kufanele zicutshungulwe. Ngenxa yalokhu, amapheya kanye nama-kiwi kudingeka ahlanzwe kahle, bese ngokucophelela ahlanza i-peel. Umkhiqizo wokuqala kufanele unqunywe emicikilini engekho kakhulu, ngenkathi ususa ingxenye yawo ephakathi. Ngokuqondene nezithelo ze-kiwi, lesi sithelo kumele sibekwe ku-blender futhi sishaye kuze kutholakale i-gruel ehambisanayo.

Ilungiselela ama-marinade

Njengokwenza iresiphi yangaphambilini, ngaphambi kokubhaka, i-veal kufanele ihanjiswe nge-marinade enomsindo. Ukuze ukwenze, udinga ukuhlanganisa uju olusha namafutha omquba, bese ufaka kuwo isardard eyomile kanye ne-pinch esincane.

Inqubo yokwakheka

Ngemva kokulungiselela izithako eziyinhloko, kufanele uqale ukwakha isidlo. Ukuze wenze lokhu, udinga ukubeka isilwane sokupheka esikhwameni se-wind, bese ubeka umcengezi oqoshwe ngezinongo. Okulandelayo ezinqabeni zakhe, faka izingcezu zamapheya aphansi kanye ne-chili eshisayo. Ekugcineni, umkhiqizo wonke oqedile ukugcoba kufanele uboshwe nge-marinade futhi ugoqwe ngokuqinile emaphoyiseni.

Ukwelashwa okushisayo

Ngemuva kokwakheka kwesidlo, kudinga ukufakwa kuhhavini, lapho kudingeke khona ukuma cishe ihora ekushiseni kwama-degrees ama-205. Lapho inyama ibhakwa, kufanele isuswe futhi ivuleke ingxenye engenhla, yenze uhlobo lwephakeji kusukela epholiseni. Okulandelayo, isidlo sonke sidinga ukuthululwa ne-kashi exutshwe ukhilimu omuncu. Kuleli fomu, isidlo kufanele sidakwe cishe amahora angu-¼. Ngalesi sikhathi, isiqeshana senyama siyophenduka sibe nsundu, futhi sithatha ama-spices amafutha futhi sithule.

Sisebenzela isidlo esihlwabusayo senyama etafuleni lokugubha

Ngemuva kokuba inyama ne-pear ephekwe ngesilimu isilungele ngokuphelele, kufanele isuswe ngokucophelela kusuka ku-foil, bese ishukunyiselwa epuleti enkulu. Ukuze wenze umbono omuhle kulabo abamenyiwe, ngaphambi kokuba bakhonze, izitsha nge-veal kufanele zihlotshwe ngamaqabunga esaladi, ama-herbs fresh, nama-kiwi tincetu kanye nezinhlamvu eziphakathi kwe-pear.

Khonza isidlo esiphundu nesinambitha esidlweni sakusihlwa, futhi kanye nanoma yikuphi ukuhlobisa futhi okunjalo, ngesinkwa sesinkwa. Kumele futhi kuqashelwe ukuthi, ngemuva kokwelashwa kokushisa, inyama ebhakabisiwe kunconywa ukuba ume imizuzu engaba ngu-10 ekhabhinini elikhiyiwe. Lokhu kuzokwenza isidlo sakho sibe nesiphuzo esinomsoco futhi esinomsoco. Bon appetit!