Kusuka ekuphekeni kwethu uzofunda ukupheka inyama embizeni namazambane. Ukunambitheka okumangalisayo, iphunga nokunethezeka kwesitsha akumukeli nje kuphela ukulahlekelwa ukuthandwa ngaphezu kwesikhathi, kodwa futhi ukwandisa inani labalandeli bakhe.
Kulabo abangenazo izimbiza endlini, sinikeza ithuba lokupheka izitsha ephathini.
Ukugoba ngezimbiza ngenyama namazambane - iresiphi
Izithako:
- i-veal noma ingulube ngaphandle kwethambo - 890 g;
- anyanisi - 220 g;
- izaqathe - 220 g;
- utamatisi omusha - 220 g;
- amazambane nezilimo eziyizigaxa - 1,2-1,7 kg;
- amakhowe - 800 g;
- i-garlic - amazinyo ayisithupha;
- ushizi onzima (ongakhetha) - 220 g;
- ukhilimu omuncu noma imayonnaise - 220 g noma ukunambitha;
- amanzi noma umhluzi - 450-600 ml;
- umsila omnyama omnyama - ukunambitha;
- usawoti - ukunambitha;
- ingxube yamakhambi ase-Italy - ukunambitha;
- ibhotela - 10 g;
- imifino esisha - ukunambitha;
- amafutha yemifino ehlanza.
Ukulungiselela
Ukwenza i-roast yami, eyomile iphinde ibe yimincetu encane yenyama. Sisusa izilimo eziyizigaxa ezivutshiwe ezikhukhuleni bese sihlwitwa ngamacube noma ama-slabs amancane. Imayini, sihlanza futhi sinqunywe emathinini noma tincetu ezincane ze-izaqathi, no-anyanisi bachotshozwa yi-semicircle noma ama-cubes. Siyahlanza kahle ngamanzi futhi siwaqede amakhowe futhi sinqunywe tincetu ezincane zokulinganisa usayizi wezitamatisi.
Manje zonke izithako ezichotshoziwe, ngaphandle kwamatamatisi, ziboshwe epanini lokuthosa kuze kube sekupheleni kwesigamu futhi zibeke embiza epulazini yokuqala, bese i-clove yegalikhi, izaqathe kanye anyanisi, bese kuthi amazambane, bese kuthiwa amakhowe. Engeza isendlalelo sokugcina samatamatisi. Ngalinye lezinhlayiya kutholakala ngosawoti, umsila omnyama omnyama kanye nenye imifino yase-Italy. Abesifazane besifazane abaningi banciphisa inqubo yokudoba futhi basakaze ngokushesha izithako ezilungiselelwe zibe izimbiza, kodwa kulokhu isitsha silahlekelwa ukunambitheka kwawo futhi amandla okudla inyama nemifino kuncishiswa ngesabelo esisodwa. Ngemuva kokukhathala, imifino nenyama zinciphisa ivolumu yazo, ziba yinkimbinkimbi futhi ekugcineni, ifomu eliphelile, ibhodlela lihlala ligcwele.
Ekupheleni kwenqubo yokulungiselela, sidonsa isitsha ngama-herbs fresh, uthele cishe ngamamitha angama-100 omhluzi noma amanzi, engeza isipuni esigcwele sosawoti omuncu noma imayonnaise ne-isipuni sebhotela. Uma ufisa, ungase futhi wengeze ebhodweni ngalinye ngenhla encane ye-ushizi ogayiwe.
Manje faka iziqukathi ngama-caps bese uzibeka ebhawuni lokubhaka kuhhavini. Silungisa isidlo ekushiseni kwama-degrees angu-185 imizuzu engamashumi amane nanhlanu. Ekupheleni kwesikhathi, inyama enomsoco namazambane emiphakathini izobe isilungele. Siyamvumela ukuba aphuze imizuzu eyishumi, futhi singakhonza.
Amazambane ngenyama embizeni yempukane - iresiphi
Izithako:
- ithanga elilodwa elilinganiselwa ku-25-30 cm;
- I-pulp yengulube noma yenkomo - 400 g;
- anyanisi - 75 g;
- Izilimo eziyizigaxa eziyizambane - 700 g;
- ushizi onzima - 220 g;
- imayonnaise noma ukhilimu omuncu - 100 g;
- garlic - amazinyo 2-3;
- usawoti - ukunambitha;
- ingxube yomhlabathi wepelepele - ukunambitha;
- inhlanganisela yamakhambi omisiwe ase-Italy - ukunambitha;
- amafutha omisiwe ahlumelekile;
- imifino emisha yedill kanye ne-parsley - ukunambitha.
Ukulungiselela
Sihlanza kahle ithanga, sinqume phezulu ukuze sithole "isikhwama" esihle futhi siphume izithelo enzalweni enyameni.
Izilimo eziyizigaxa zezambane zingamami, zihlanza futhi zivumele i-grater. Hlanganisa ubuningi bamazambane ngosawoti, umhlabathi nge-pepper kanye namakhambi ase-Italiya, uhlanganise nengxenye yesithathu yashizi ovuthiwe bese ubeka amathanga phansi. Phezulu usakaze ama-anyanisi angaphambi kokuhlanza nokuhlanjululwa. Inyama ehlanziwe yachotshozwa
Kukulungele sinikeza ithanga kancane kancane futhi singakwazi ukukhonza, kakade etafuleni, ukusika zibe izingxenye.