I-goose, ebhaka kuhhavini, ikakhulukazi ephelele, ephumelela kakhulu ekuqedeni itafula lokugubha, kodwa okuqukethwe kwayo kwangaphakathi kufanele kuhambisane nemibono eqondile. Ukupheka kwethu kuzokusiza ukufezekisa umphumela omuhle uma ubhaka ihansi kuhhavini.
I-goose, ebhaka kuhhavini epholiseni ngama-apula
Izithako:
- i-carcass ye-goose ingu-2.3-2.5 kg;
- ama-apula - 500-700 g;
- uju - 70 g;
- i-soy sauce - 50 ml;
- I-Worcestersky sauce - 40 ml;
Nge-marinade:
- umhluzi wemifino noma amanzi - 1,5-1,7 l;
- ushukela granulated - 125 g;
- usawoti omkhulu - 60 g;
- i-soy sauce - 75 ml;
- i-apula uviniga - 75ml;
- i-ginger omisiwe - 1.5 tbsp. izinkezo;
- inkanyezi yenkomo - ama-2 ama-pcs.;
- I-Szechuan pepper - 1 ithisipuni;
- ingxube yepelepele - ithisipuni elilodwa;
- isinamoni emhlabathini - 0,5 tsp.
Ukulungiselela
I-carcass i-rinse ihlanza kahle ngamanzi abandayo, isomile kahle, ifakwe ebhodini futhi igcwele ngamanzi abilayo. Le nqubo "yokushaqeka" iyadingeka ukuze wenze isikhumba sezinyoni siqine futhi siqine, ngenxa yalokhu akusiki ngesikhathi sokubhaka futhi kuzogcina ubuqotho.
Manje siphinde somile i-goose, sinqume amafutha avelayo, kufanele siphume umsila, otholakala emsila, bese uwubeka esitsheni esifanele. Ephakeni, hlanganisa zonke izithako ze-marinade, ulibeke emlilweni, ulifudumele ngamathumba, vumela ukuthi ubilise imizuzu emihlanu, uthele isidumbu senyoni nge-brine. Manje thola amandla we-goose endaweni epholile bese ushiya izinsuku ezimbili, uphendule isidumbu njalo amahora amathathu kuya amane. Phakathi nalesi sikhathi, i-goose ukuthi olunye uhlangothi luyoba ngaphesheya, loma kancane futhi ngaleyo ndlela ulungiselele ikhasi lokubhaka. Lokhu kuzothola i-crust ekhangayo ekhanda ngokuqukethwe okungaphakathi kwamanzi. Amahora amabili noma amathathu ngaphambi kokupheka sibeka i-goose ekamelweni lokushisa, ukuze inyama ivuse kancane.
Manje sesiqala ukufaka izinyoni. I-apula yami, isule yona, yinqume ngesigamu noma engxenyeni, susa imisila nezinhlamvu ngezinhlamvu bese uzigcwalisa ngesibeletho se-goose. Uma izithelo ze-apula ziyingcosana, ungabashiya. Manje ungakwazi ukunamathisela isisu nge-toothpick, ugobe intambo noma ushiye ivulekile njengoba uthanda.
Sibeka i-goose phezu kwe-grate, simboze kusuka phezulu ngenhla epholile bese uyibeka kuhhavini ishisa kufika ku-220 degrees. Ezingeni eliphansi sifaka ipani ngamanzi. Sibamba inyoni kulokhu lokushisa imizuzu eyishumi nanhlanu, bese sincishisa ukushisa kuma-degrees angu-180 futhi silungiselela elinye ihora. Ngokulandelayo, susa le foil, ukumboze ngamaphiko, umboze ihansi nge inyosi, i-Worcestersky ne-soy sauce, unciphise izinga lokushisa ngama-degree angama-170 futhi ulungiselele amanye amaminithi angu-40, ngezikhathi ezithile uphonsa umsila bese ufafaza ngamanzi anamanzini emgqeni wokubhaka.
Ukuthatha njengesisekelo lokhu iresiphi, ungaphinda upheke i-goose enezinyosi eziphekwe nge-ovini, ubeke esikhundleni sama-apula.
Ungabhaka kanjani i-goose ngezicucu kuhhavini emkhanda?
Izithako:
- i-carcass ye-goose ingu-2.3-2.5 kg;
- amaqanda - izingcezu ezimbili;
- umlimi - 70 g;
- amafutha omnqumo - 50 ml;
- imayonnaise - 130 g;
- izinongo zezinkukhu - 10 g;
- isinaphi - 25 g;
- umsila omnyama - 5 g;
- usawoti omkhulu - ukunambitha.
Ukulungiselela
Lungisa kahle isidumbu se-goose, uthathe izingxenye, uthele amanzi asosa bese uhamba ebusuku. Bese sithatha inyoni emanzini, siyomise futhi sijabule ama-marinade. Ngokuba wakhe
Khona-ke sishintsha izingcezu zenyama emzimbeni kanye ne-marinade, uphawu bese uyifaka emgqeni wokubhaka noma ku-goose bump. Ukuze ulungise ihansi ehhavini, iziqephu zidinga amahora amabili nesigamu, futhi umbuso wokushisa kufanele ube ngama-180 degrees. Imizuzu engamashumi amabili ngaphambi kokuqedwa kwenqubo yokupheka, usike umkhonto bese uvumela i-blanch dish.