Amazambane ezimbizeni kuhhavini

Abantu abangathandi amazambane, cishe kungenzeka, akwenzeki nje. Phela, kunendlela enkulu yokuyilungiselela. Ngaphezu kwalokho, le mifino ihlanganiswe ngokuphelele inyama, inhlanzi, imifino, isibindi kanye nabanye abaningi. Namhlanje sinikeza iresiphi yamazambane abanjwe embizeni kuhhavini bese sikutshela indlela yokupheka ngayo. Kuyinto elula kakhulu ukupheka amazambane ngamaqabunga amancane, ngaleyo ndlela uhlukanisa isitsha kakade zibe izingxenye.

Iresiphi yamazambane ne-inkukhu isibindi emabhodini kuhhavini

Izithako:

• amazambane - 1,5 kg;
• anyanisi - izingcezu 4-5;
• inkukhu yesibindi - 900 g;
• Pepper isiBulgaria - 3-4 izingcezu;
• usawoti kanye nopelepele - ukunambitha;
• ukhilimu omuncu - 400 g;
• ibhotela - 100 g.

Ukulungiselela

Ukuze kube lula, okokuqala sizokulungisa zonke izingxube ezidingekayo ngokwehlukana, bese sizozibeka ezimbizeni.

Inkukhu yesibindi ihlanziwe ngamanzi, i-podsalivaem, i-pepper iphinde ifakwe (akudingeki ukusika). Amazambane ahlanzwa futhi anqunywe kwesinye isitsha esinezicucu ezincane ezixubene, ezixutshwe futhi ezifafazwe nge-pepper kanye nosawoti. Hlanganisa u-anyanisi ngommese ngamacube. Ukuhlukanisa pepper yesiBulgaria kusuka embewu, uthathe izinsalela. I-Butter inqunywa ibe yi-cubes elingana nenani lezimbiza, ngokusho kokutholakala kwezithako zizophuma ngezicucu eziyisishiyagalombili.

Emabhokisini ahlanzekile, owomile, ubeke isibindi sesibindi ukuze sigcine phansi. Phezulu kwesibindi, faka ucezu webhotela uphinde ufafaze anyanisi. Sisabalalisa amazambane ngezimbiza, lapho sisakaza khona kancane kancane pepper yaseBulgaria. Phezulu ngamapuni wezipuni amancane ukhilimu omuncu bese ubeka izimbiza kuhhavini elushisayo, izinga lokushisa lapho, ama-degrees angu-180. Ukulungiselela kuhhavini, amazambane ezitsheni zizothatha cishe ihora elilodwa.

Amazambane anengulube ebhodweni kuhhavini

Izithako:

• amazambane - 1.2 kg;
• Ingulube yengulube - 600 g;
• anyanisi - 3-4 izingcezu;
• izaqathe - 350 g;
• imayonnaise (50%) - 280 g;
• ushizi - 250 g;
• usawoti, pepper - ukunambitha.

Ukulungiselela

Izimbiza zokugaya, umgodi futhi omiswe ngendwangu yesikhiphe. Hlanza inyama ehlanzekile, ugeze ngamanzi asebenzayo, ube yizicucu, njengokungathi usisika ube yi-goulash. Sisabalalisa ingulube ezimbizeni, pre-usawoti kanye pepper. Kusuka phezulu ubeke amazambane ahlutshiwe futhi anezinyosi ezinama cubes amahle, futhi kuwo ngendlela efanayo siyabalalisa izaqathe. Ingqimba elandelayo ye-anyanisi, esiyinqumle emasongweni awuhafu futhi siyifake ngokuphelele imayonnaise.

I-ovini ishisa kuze kube ngu-190 degrees ngaphambili futhi sibeka izimbiza kuyo, siwashiye evulekile. Ngemuva kwemizuzu engama-40 sivula umnyango we-ovini, siphakamise inetha kancane ngamachibi, sizithele embizeni ngayinye. Vala i-ovini bese ushiya konke kumodi yokushisa efanayo kwenye imizuzu engu-10.

Amazambane anama-chanterelles ezimbizeni kuhhavini

Izithako:

• ama-chanterelles amasha - 650 g;
• amazambane - eziyizigaxa eziyi-12 eziphakathi;
• anyanisi - 250 g;
• izaqathe - izingcezu ezingu-3;
• imayonnaise - 160 g;
• ukhilimu omuncu - 160 g;
• pepper kanye nosawoti - ukunambitha;
• amafutha yemifino - 3-4 st. izinkezo.

Ukulungiselela

Ukuxoshwa, ama-chanterelles ahlanzekile gazinga epanini ngemali encane yamafutha, kuphela ngaphambi kwamakhowe uketshezi luzovela futhi ukukhuphuka kwabo kuzoqala ukunamathela. Amazambane, ngaphambi kokuhlanzwa azinqunywe zibe yizicucu ezingenasici, futhi aqhutshwe esitsheni esikhulu. Yengeza kuwo ngamasongo omabili, anyanisi oqoshiwe namaqathi aqoshiwe. Lapha sibeka amakhowe aselehlile kakade, usawoti, pepper bese ugcwalisa konke, isigamu se-mix 1: 1 ukhilimu omuncu nge-imayonnaise. Faka ingqikithi kuzo zonke izithako, ngokufanayo wazisakaze phezu kwezimbiza ezihlanzekile. Khona-ke, phezu kwe-grease encane nenhlanganisela esele ye-imayonnaise no-ukhilimu omuncu.

Silungisa izimbiza ezigcwele amazambane ngama-chanterelles, emaminithini angu-45-50, kuhhavini, zishiswe ngama-degree angu-200.