I-goose etafuleni lezemikhosi ihlale isimenywa esamukelekile, ikakhulukazi njengoba kunzima kakhulu ukuzilungiselela, ngakho wonke umgcini wezinyawo ekhaya kufanele azi ukuthi ubhaka kanjani i-goose ngama-apula kumkhono wakhe. Nakuba, futhi amadoda amaningi ayajabula ukupheka le nyoni, azama ukukhanya ngamakhono abo okucubungula phambi kobulili obuhlukile.
Iresiphi ye-goose ebhaka kuhhavini nama-apula
Lokhu mhlawumbe izindlela zokuthandayo kakhulu nezithandayo kakhulu zokupheka, kodwa ngezingqinamba ezincane ezizovumela lesi sidlo ukuba "sidlale" ngendlela entsha.
Izithako:
- ihansi - 1 (3-3.5 kg);
- ilamula - ucezu olulodwa;
- i-mandarin - ½ ama-pcs;;
- usawoti;
- i-pepper;
- i-thyme;
- amafutha omnqumo (yemifino) - 4 tbsp. izinkezo;
- ama-apula - izingcezu ezine;
- i-brandy - 2 tbsp. izinkezo (ozikhethela).
Ukulungiselela
Ngokuvamile, qala ngezinqubo zokulungiselela: unqume amanxeba amaningi ngokweqile, ugeze le nyoni kahle, ikakhulukazi uqaphele ngaphakathi ngaphakathi kwesidumbu. Emva kokugeza, kuyadingeka ukuba umise kahle i-goose ngamathawula bese uyibeka eceleni, makumemeze, kuze kube yilapho uthatha i-marinade. Hlanganisa nosawoti, pepper, thyme nezinye izitshalo ezivundiwe ozithandayo ngamafutha omnqumo, bese uxuba inhlanganisela nenyoni evela ngaphandle nangaphakathi. Manje faka i-goose efilimu bese ushiya ukuhamba ngesiqandisini ubusuku noma amahora angu-5-6, uma upheka ngosuku olufanayo. Ngaphambi kokuthumela i-goose kuhhavini, susa ama-apula kusuka ku-apula, uthathe ama-apula zibe yizicucu ezine, bese usika uhlangothi ngalunye phakathi kwesigamu. Ama-mandarin ama-mandarin kufanele ahlukaniswe futhi abekwe emabhokisini ama-apula. Cindezela ijusi lesigamu selamula phezu kwesithelo, uphinde uthele umuthi. Manje ngokuqinile, ngaphansi kwama-eyeballs, ubeka izithelo ku-goose bese ugoqa isisu. Cindezela ijusi engxenyeni yesibili ye-lemon bese uyibhala kahle. Manje i-goose isivele isenzeka futhi idinga ukumbozwa ngomkhono futhi ithunyelwe kuhhavini elushisayo ngaphambi kwama-degree angu-200. Ngemuva kwehora, izinga lokushisa kufanele lihliswe libe ngu-180 bese libhalwa elinye amahora angu-1.5. Uma i-goose ilula kancane, yikhiphe, yinqume imikhono bese uyibuyisela kuhhavini imizuzu engu-30-40, ukwandisa izinga lokushisa ukuya kuma-degree angu-200. Awu, uma eba mhlophe futhi ekhanda lakhe, ke-ke ulinde elinye isigamu sehora. Ngemuva kokukhipha i-ovini kuhhavini, kumele isuswe kumkhono, ubeke isidlo eshisayo bese uma imizuzu engu-15.
Ihansi eqoshiwe nama-apula kanye nemifula
Izithako:
- ihansi - 1 (3.5-4 kg);
- i-lemon - ½ ama-pcs .;
- ama-orange - ama-½ ama-pcs;
- amafutha yemifino;
- lwesinaphi - 1 tbsp. isipuni;
- usawoti;
- i-pepper;
- i-coriander;
- ama-apula omuncu - ama-4 ama-pcs .;
- umlimi - 150 g.
Ukulungiselela
Ukulungiselela i-goose akuyona into ehluke kakhulu kulolu iresiphi yangaphambilini. Zonke izinyathelo ezifanayo zokulungiselela isidumbu, ngokuhlukile: emva kokumisa kuyadingeka ukwenza ukubhekwa kwesikhumba se-goose, kodwa ngaphandle kokusika isikhumba ukuze udle. Ukuze uthole ama-marinade, hlanganisa amafutha, usawoti, i-coriander (ezinye izinongo ezizithandayo), pepper, lwesinaphi, i-½ ujusi we-orange kanye no-½ ijusi kalamula bese uthatha inyoni ngaphandle. Ukusuka ngaphakathi, isidumbu kuphela ngosawoti. Gcoba i-goose efilimu bese uthumela ukugoba esiqandisini amahora angaba nguhlanu,