Imifino eboshwe ephekwe ku-grilla iyadliwa ngisho nalabo abangenandaba nabo ngokunye ukusebenza. Inyama yezithelo ezibhakayo ingamane ikhonjiswe njengendlela yokuhlobisa noma yenza isaladi kuyo, igcwalise ngokugqoka okuneziphuzo.
Indlela yokupheka imifino eboshwe ku-grill - iresiphi
Izithako:
- i-zucchini encane - i-1 piece;
- isitshalo seqanda esincane - ucezu olulodwa;
- I-pepper yesiBulgaria - ama-2 ama-pcs .;
- utamatisi ovuthiwe osayizi ophakathi nendawo - ama-6 ama-pcs.;
- ama-champignon amakhulu - ama-4 ama-PC.;
- isaladi lesaladi - 0.5 ama-pcs;
- usawoti;
- i-sunflower noma amafutha omnqumo ngaphandle kwephunga elimnandi.
Ukulungiselela
Ukupheka ku-grill ukhethe imifino enamanzi kuphela. I-Zucchini ne-isitshalo seqanda kufanele ibe yincane nekhanda elingaphansi. Izithelo ezincane zingashiywe ngokuphelele, futhi ezinkulu kufanele zinqunywe ngobude noma zibe izingxenye eziningana. Ama-champignon angakwazi ukukhipha imilenze bese ubhake kuphela izigqoko noma usike amakhowe wonke kube ngamashumi amabili. I-bulb ye-saladi ihlanzwa futhi ibheke emibuthanweni emikhulu, yilabo esizobeka khona ku-grate. Utamatisi omusha, njengomthetho, bhaka lonke ukugcina i-juiciness yezithelo, ngakho-ke kungcono uma utamatisi luncane, futhi i-cherry. Uma kungekho, khona-ke, njengendlela yokugcina, ungayinquma isithelo libe yizinxenye ezimbili. Imifino kufanele ihlanjwe futhi isomiswe, bese igcoba ubuso bayo nge-sunflower noma amafutha omnqumo ngaphandle kwephunga futhi isakaze ku-grate. Fry isithelo kwi-grill phezu kwamalahle apholile kuze kube lula futhi ulungele, uguqula i-grill ngezikhathi ezithile.
Imifino ingafakwe ku-brazier nakuma-skewers. Kuphela kulesi simo kungcono ukushiya izithelo ngokuphelele noma ukuzisika bese uzincipha ukuze inyama igcinwe ngangokunokwenzeka ngaphakathi kwenkathi yokudoba.
Indlela yokwenza imifino ehlutshiwe kwi-brazier e-foil?
Izithako:
- amazambane abancane amancane - 920 g;
- amazambane ama-yams - ucezu olulodwa;
- isaladi ama - izingcezu ezimbili;
- ubhontshisi obuluhlaza - 280 g;
- amagatsha rosemary ne-thyme - ucezu olulodwa;
- amafutha omnqumo noma i-sunflower ngaphandle kokuvutha - 70 ml;
- usawoti;
- umhlabathi omnyama omnyama.
Ukulungiselela
Ukuze upheke ephepheni e-brazier, geza uphinde uthathe ingxenye yengxenye yamazambane abancane, kanye nama-yam noma ama-yam shredded amancane. Ama-alamu esaladi akhishwa emahlathini bese anqunywa izindandatho, kanti ubhontshisi wezintambo zihlukaniswa zibe izingcezu zamamitha amabili.
Sibeka imifino elungiselelwe esitsheni esikhulu, engeza i-thyme ne-rosemary eluhlaza oketsheziweyo, engeza usawoti emzimbeni wemifino, engeza nomhlabathi omnyama we-pepper, usawoti nokuxuba.
Kusukela kulesi siqeshana sihlungwe izikhathi ezintathu, sakha ama-envelopes amancane, siwagcwalise ngomxube olungiselelwe wemifino bese uyibeka phezu kwe-grill phezu kwe-brazier phezu kwamalahle aphuzayo. Bhaka imifino imizuzu engamashumi amathathu, njalo uphendulela le mibhokhongo kwenye umgqomo.
Imifino-i-grill kwi-grill e-marinade
Izithako:
- isitshalo seqanda - 450 g;
- ama-champignon - 450 g;
- i-pepper isi-bulgarian - 450 g;
- amazinyo ka-garlic - ama-3 ama-PC.;
- i-apula uviniga - 40 ml;
- uviniga balsamu - 30 ml;
- i-soy sauce - 25 ml;
- amafutha omnqumo noma i-sunflower ngaphandle kokuvutha - 125 ml;
- i-paprika powder - 10 g;
- usawoti;
- umhlabathi omnyama omnyama.
Ukulungiselela
Imifino ngaphambi kokupheka ku-grilli ingahle ihanjiswe ngaphambili. Ukuze senze lokhu, sihlanganisa amafutha omnqumo, i-apula ne-basinic iviniga, engeza i-soy sauce, i-paprika emhlabathini, usawoti kanye ne-pepper esitsheni bese uhlanganise konke ngokucophelela.
Yonke imifino ihlanzwa futhi uma kunesidingo (uma sikhulu) sinqunywa zibe izingxenye. Sifaka yonke imifino esitsheni, siwugcwalise ngenhlanganisela esiphukayo, sixubane bese ushiya imizuzu engaba ngu-30 ukugoba. Ngemuva kwaloko, faka izithelo ezinamanzi e-grill kwelinye lendlala bese udosa phezu kwamalahle ku-grill imizuzu emihlanu kuya kweziyisikhombisa ukuthumela ngayinye.