Siphakamisa ukuthi ulungise isidlo sangempela senyama, esingathathi isikhathi esiningi namandla kusuka kuwe. Izinkukhu zenkomo zihlobisa zonke itafula lokugcoba futhi ziguqule kalula imenyu yansuku zonke.
Iresiphi yenkomo yokugcwalisa imifino
Izithako:
- yenkomo - 500 g.
Ukugcwaliswa:
- amakhowe - izingcezu ezingu-5;
- I-pepper yesiBulgaria - i-1 pc.;
- i-bulb - ucezu olu-1;
- Utamatisi unamathele - 1 isipuni;
- izinongo - ukunambitha.
Ukulungiselela
Inkabi yinqetu ibe mncane, ishaye kahle, yonke into ye-podsalivaem ne-pepper. E-pan yokudoba, sithuthukisa amafutha omquba, sibeke u-anyanisi oqoshiwe futhi ujabule kuze kube lula. Bese ungeza ama-pepper ochotshoziwe we-bell nama-mushroom. Fry bonke ndawonye phezu kokushisa okuphansi, evuselela njalo, kuze kube lula ukutshala imifino. Ngemuva kwalokho, gcwalisa isobho nge-tomato unamathisele bese ufaka usawoti kanye nopelepele ukunambitha.
Phakathi nendawo ngayinye yenyama ubeka imifino ukugcwalisa, uqoqe esikhwameni bese ubopha intambo. Dlulisa inyama ibe yibhasi lokugcoba okugcoke bese ubhake imizuzu engu-40-45 nge-180 degrees.
Umhluzi wenkomo nge ukhilimu omuncu kanye noshizi
Izithako:
- yenkomo - 600 g.
Ukugcwaliswa:
- ukhilimu omuncu - 3 tbsp. izinkezo;
- amakhowe omile - 30 g;
- amafutha yemifino - 3 tbsp. izinkezo;
- i-bulb - ucezu olu-1;
- izinongo - ukunambitha;
- anyanisi oluhlaza;
- ushizi - 30 g.
Ukulungiselela
Inyama ihlanjululwa futhi ihlukaniswe zibe tincetu ezincane, cishe ububanzi obuyi-5 mm. I-thinner lezicucu, ingcono kakhulu umphumela uzoba amashubhu aqediwe. Emva kwalokhu inyama yenkomo ishaywa ngokucophelela, i-podsalivayem ukunambitha, i-pepper futhi ibeke ukuphumula.
Manje ake silungise ukugcwaliswa. Ngenxa yalokhu, sithatha amakhowe omile, sigcwalise ngamanzi bese ubilisa kuze kube yilapho isilungele. Bese ubasika zibe tincetu ezincane. Ama-anyanisi ahlongozwa ama-husks, aphethwe kahle futhi adluliswe kanye nama-mushroom epanini ngokufaka amafutha emifino. Ngemuva kwemizuzu engaba ngu-5, sengeza ukhilimu omuncu ekhilimu omuncu kanye no-anyanisi oqoshiwe. Umlilo unciphisa futhi sonke sihlangana ndawonye eminye imizuzu emihlanu, bese siqhubeka nokwakha isibani sethu.
Ngesikhumba esincane esasakazeka phakathi nokugcwalisa phakathi, uthathe amahlangothi amane enyama bese uwahlanganisa, njengemvilophu, omunye nomunye, ebamba futhi elungisa yonke imiphetho phezulu nge-toothpick eyodwa. Sifaka ama-cartridges aqediwe ebhodini lokubhaka, ligcotshwe ngamafutha. I-ovini ishintshiwe futhi ishuthukiswe kuze kube ngu-200-220 degrees ngaphambili. I-turbo ngayinye igcwele ukhilimu omuncu futhi igqoke isigamu sehora kuhhavini, ukunciphisa umlilo ku-degrees angu-180. Amaminithi angu-30 ukulungela, ufafaza isitsha nge ushizi ogayiwe.
Inkomo yenkomo ngamakhowe
Izithako:
yenkomo - 500 g.
Ukugcwaliswa:
- ama-champignon - 500 g;
- i-bulb - ucezu olu-1;
- ushizi - 200 g;
- izinongo - ukunambitha;
- imifino - ngomhlobiso;
- amafutha yemifino - 2 tbsp. izinkezo.
Ukulungiselela
Okokuqala silungiselela ukugcwaliswa. Ngenxa yalokhu, sihlanza u-anyanisi, sishaye imicikilishi futhi gazinga kuze kube umbala wegolide wethenda. Engeza amakhowe futhi ulula kancane. Solim, pepper ukugcwaliswa ukunambitha nokususa emlilweni. Inyama isuke ibe izingcezu ezincane, ishaywa kancane ngesando futhi kancane usawoti.
Bese ugcwalisa amakhowe asatshalaliswa ngokulinganayo, usakaze nge spoon ngayinye inyama yenyama. Khona-ke siqoqa inyama yenkomo ngesimo sesikhwama bese siqinisa isilwane ngasinye samazinyo nge-toothpick. Okulandelayo, faka izikhwama zenyama ngendlela engavumelaniyo, oyile ngamafutha.
Bhaka yenkomo ngamakhowe kuhhavini, uphelelwe izinga lokushisa kwama-degrees angu-200, cishe imizuzu engu-20. Ekupheleni kwesikhathi, isidlo sethu siseduze. Fafaza ama-capsules nge ushizi bese uthumela enye imizuzu emihlanu kuhhavini. Khona-ke sishintsha izikhwama zibe ngamacwecwe, ufafaze imifino bese uzikhonza etafuleni.
Unesithakazelo kwezinye izindlela zokupheka, bese uzama ukwenza i- pate kusuka enkulwaneni yenkukhu noma isaladi yamahhashi - iyophuma ngendlela enhle futhi enomnandi.