Akekho ozophikisana neqiniso lokuthi ingulube ebilisiwe iyinambitha kakhulu, kodwa akuwona wonke umuntu owaziyo ukwenza ingulube eyilisiwe ngokwayo, ekhaya ehhavini. Eqinisweni, lo msebenzi awunzima kakhulu, futhi manje sizoxoxa ngokuningiliziwe ukuthi singenza kanjani ingulube ebilisiwe ebandayo. Mane ukhumbule ukuthi iresiphi ayiyodwa, umuntu uyakwazi ukupheka ingulube ebilisiwe epholiseni, othile usebenzisa umkhono wokubhaka, futhi othile uthanda inyama ukuze udobe. Ngemuva kokuba ingulube ebilisiwe ayibhaki kuphela, kodwa futhi ifakwe ngendlela ekhethekile inyama, kuyi-classic version yengulube.
Indlela yokupheka ingulube ebilisiwe ebilisiwe ehhavini (iresiphi # 1, foil)
Izithako:
- ingulube - 2 kg;
- ama-peas amnyama - izingcezu ezingu-10-12;
- i-garlic - ikhanda eli-1;
- usawoti, i-curry, i-coriander (uma ufisa, ungangeza ezinye izinongo) - ukunambitha.
Ukulungiselela
Ngenyama yami bese uyihlaba ngemfoloko yonke indawo. Okulandelayo, gubha ucezu kasawoti. Sika isigamu sekhanda enqoleni ezincane bese uzibeka inyama. Manje inqubo efanayo, ngaphandle kokusika, empeleni, kwenziwa nge-pepper emnyama. Sigubha i-garlic esele ku-grater, sixubane ngezinongo bese ugaxa le ngxube ngenyama. Manje gcoba inyama e-foil, ngeziqephu eziningana, ubone ukuthi ayikho izikhala, kungenjalo ijusi lizobalekela futhi inyama iyoba eyomile futhi ibe nzima. Hlangisa ihhavini ku-180-200 ° C bese uthumela inyama lapho amahora angu-2.5. Ngemuva kokupheka kubalulekile ukuvumela ingulube ebilisiwe ukuthi ime kuhhavini cishe imizuzu engama-40. Khona-ke ijusi lizoya enyameni yonke, futhi ingulube ebilisiwe ebilisiwe iyoba namanzi futhi enambitha kakhulu.
Indlela ukupheka ingulube okugcobe ingulube kuhhavini (iresiphi # 2)
Izithako:
- ingulube - 1 kg;
- Izinongo zokudla - ngokuthanda nangokwemnandi yakho;
- usawoti, umsila omnyama - ukunambitha;
- amaqabunga e-bay - izingcezu ezimbalwa;
- garlic - 4-5 izidakamizwa.
Ukulungiselela
Thela cishe 1.5 amalitha amanzi embizeni. Engeza izinongo, pepper, leaf leaf, usawoti omuhle. Sifaka ipani emlilweni bese sililetha emathunjini. I-marinade eholelekile ikhohliwe futhi ibeke khona inyama ehlanziwe futhi eyomile. Senza isiqiniseko sokuthi ingulube igcwele ngokuphelele kulokhu oketshezi. Sifaka i-pan ngefilimu yokudla bese siyifaka esiqandisini ebusuku. Ekuseni sithatha inyama, siyifaka kancane, siwasize nge-pepper. Hlanganisa ugarlikhi ube ngamacwecwe amancane. Senza i-puncture inyama ngommese bese sifihla igalikhi kuzo. Sibeka ingulube ebilisiwe esikhathini esizayo emikhanda yokubhaka, sibeke amaqabunga e-laurel avela emanzini. Umkhono uvaliwe, ugwazwe ezindaweni eziningana ukuze ungaqhubeki uma ushisa. Sasibeka inyama ebhodini lokubhaka bese silibeka kuhhavini, okwakushushumbisa kufika ku-190-200 ° C. Sishiya cishe ihora. Uma ufuna ukunqamisa inyama, khona-ke ngehora sinqamula umkhono bese siwashiya kuhhavini kuze kube yilapho ingulube ebilisiwe ihlanjululwe.
Indlela ukupheka abilisiwe ingulube ingulube (Recipe # 3)
Izithako:
- kvass omuncu - 500ml;
- ingulube - 1 kg;
- amaqabunga e-bay - ama-3 ama-PC.;
- i-garlic - ama-5 amakhemikhali;
- i-mint, pepper omnyama, usawoti, amafutha yemifino - ukunambitha.
Ukulungiselela
I-garlic inqunywa zibe tincetu ezincane. Ngenyama yami, siyisika yonke indawo ngommese. Emaphaketheni akhiphekile sibeka izingcezu zikagalikhi. Sibeka inyama epanini, uthele i-kvass, engeza i-leaf leaf kanye ne-mint.
Hlangisa ihhavini ku-200 ° C. Sifaka inyama ku-grate bese sibeka kuhhavini. Kuyinto efiselekayo ukufaka indawo yebhayiki yokubhaka ukuze ukhiphe ijusi. Uma ungakwenzi, kulungile, i-ovini kuphela kufanele ihlanzwe ngemuva kokubhaka. Bhaka inyama ngehora elilodwa, ungakhohlwa ukuhlola njalo ukuthi inyama izwa kanjani. Sithola i-cooked ingulube ebilisiwe kusuka kuhhavini, yifake ku-foil, izendlalelo eziningana futhi uvumele inyama ipholile.