Okokuqala, i-intercote ethanjeni yincetu yenyama emathanjeni osenqenqemeni, inqunywe emaphethelweni enqenqemeni ye-carcass yenkomo (kangcono - intsha). Yini engaba mnandi ngaphezu kokungena kwenkomo? Yiqiniso, konke kuxhomeke ekuthandeni nasekudleni, kodwa, cishe, isidlo esiphekiwe kahle sizokushiya ngokubonakala kahle. Indlela yokupheka i-intercote kahle futhi ehlwabusayo? Lokhu kungenziwa ngezindlela eziningana.
Indlela yokudoba i-entrecote epanini lokuthosa?
Izithako:
- 800 g fresh bepil;
- amafutha omifino amancane;
- usawoti;
- i-pepper;
- izinongo ezomile;
- imifino.
Ukulungiselela:
Masinqume imfucu yenkomo ibe yizingxenye eziyi-1.5-2 cm (asikwazi ukuhlukanisa inyama emathanjeni), sizowashaya kancane ngendwangu yamacilini ezinhlangothini zombili. Kwengeza kancane, pepper kanye nenkathi ngezinongo ezomile ukunambitha. Hudumala amafutha emifino endaweni epanini lokuthosizela kanye no-fry entrecotes ezinhlangothini zombili ngokushisa okuphakathi. I-crust kumele ibe ne-tinge enhle ye-golden tinge. Ncishisa ukushisa ezincane futhi ulethe inyama ibe ilungele imizuzu engeyi-12.
Izinga lokutholwa kwe-entcote lixhomeke ekuthandweni kwakho siqu. Esikhathini se-classic version, inyama ihlosiwe ezinhlangothini zombili, kodwa ngaphakathi kwayo ihlala inamanzi. Kodwa-ke, kunezigaba ezintathu zokugaya, kodwa okuncane kakhulu kunconywa. Sisebenzela u-anyanisi othosiwe, amasongo oqoshiwe, namazambane, amazambane othosiwe, ama-peas aluhlaza, u-asparagusi abilisiwe, ubhontshisi obuncane obunandi, u-broccoli, u-marinated noma u-stewed ngamakhomu omuncu (ama-champignons, amhlophe). Qinisekisa ukuthulula ijusi yenyama, okwakhiwa ngesikhathi sokupheka. Qinisekisa ukufaka imifino yamapuleti. Khonza iwayini elibomvu itafula lohlobo elithi "Cabernet" noma "Merlot".
I-entrecote kuhhavini
Ungenza i-entrecote kuhhavini. Le ndlela yokupheka inempilo kakhulu.
Izithako:
- 500-800 g impuphu entsha yenkomo;
- 150 u of ushizi kanzima;
- inqwaba ye-anyanisi eluhlaza;
- i-lemon;
- ukhilimu omuncu;
- imifino;
- izinongo;
- usawoti.
Ukulungiselela:
Sinquma inyama ibe yizicucu ze-fibre ngobukhulu obungamamitha ayi-1.5-2 futhi sishaya kancane izinsika ze-hammer ngesando sompheki. Pepper, engeza, inkathi ngezinongo bese ubeka omunye emaceleni amaningana epuleti. Ingqimba ngayinye ithululelwa ngejusi likalamula. Sizobeka i-intercotes isigamu sehora kuleli friji. Ngemuva kwalesi sikhathi, ake sibeke iphepha lokubhaka ngokugcoba ngamafutha omquba (noma amafutha e-ngulube) bese uyibeka kuhhavini elivuthayo ekushiseni kwama-200-220ºС. Ngemuva kwemizuzu engu-15-20 sizoguqula izingqimba ezibheke ngakolunye uhlangothi bese sibhaka ezinye imizuzu engu-15. Ushizi siwagcoba ku-grater. Gcwalisa ukhilimu omuncu we-entrekoty noma ukhilimu (noma ibhotela), ufafaze ushizi ogayiwe futhi uphinde ubeke kuhhavini ngomunye umzuzu noma amane. Thatha ishidi lokubhaka kanye ne-spatula, sizosakaza isitsha esilungisiwe kumacwecwe. Ihlangothini elihle libeka kahle ihlobiso, lifafaze anyanisi oluhlaza oqoshiwe futhi uhlobise ngamakhambi. Ungaphinda uphinde ufafaze ngejamu likalamula bese ukhonza etafuleni. Ungakwazi ukwenza okuhlukile ngokuhlukile: okokuqala fry the entrecotes epanini, bese uletha kakade kuhhavini - kulokhu kuyoba khona ukukhanya okuhle, kodwa indlela yokuqala inempilo kakhulu.
I-entrecote ku-foil
Ungenza i-entcote ku-foil. Le ndlela iyinto enhle kakhulu, inyama izoba nemanzi, okuyi-crust kuphela ethosiwe ngeke isebenze (okungeyona embi, ewusizo). Ukuze ukulungiswa kwe-entrecotes ku-foil, inyama ilungiselelwe ngendlela efanayo nokufryana epanini lokuthosizela noma ukupheka okuvulwa kuhhavini. Isiqeshana ngasinye sihlanganiswe ngesikhumba esisodwa. Phonsa ngaphambi kokufaka amafutha we-entrecote ngamafutha yemifino noma amafutha e-ngulube, faka izikhwama kwi-tray yokubhaka bese ubhake imizuzu engu-40-50.