Inyama namazambane iyinketho yokunqoba wonke umama wendlu. Le nhlanganisela iphumelele kakhulu ekudleni emasontweni, nangomkhosi ngamaholidi. Namuhla sizokutshela indlela yokupheka inyama ngesiFulentshi kuhhavini, okufaka nje lezi zithako. Funda, chaza, dala ubuciko bakho bokupheka futhi usebenzise izihlobo zakho!
Inyama ngesiFulentshi kuhhavini yenkukhu
Izithako:
- inkukhu ye-inkukhu - 580-600 g;
- amazambane - 240 g;
- umhluzi - 70 ml;
- ukhilimu omuncu - 120 ml;
- anyanisi - 80 g;
- amafutha yemifino;
- ikhasi elimhlophe;
- ufulawa - 35-40 g;
- usawoti;
- ushizi kunzima - ama-90-100 ama-pcs.;
- soy sauce.
Ukulungiselela
Hlanganisa anyanisi ngamabhubhu kanye gazinga. Thela izinkezo ezimbalwa ufulawa kanye gazinga kancane. Siphulukisa isobho, ukhilimu omuncu, i-soy sauce futhi, sivuselela i-spatula, sethula ama-chev shavings. Sipheka imizuzu engaba ngu-5, kuze kube yilapho ilula.
Sika amazambane emasongweni amancane, uwafake. Isifucu sibe yizicucu, uhlutswe ngosawoti, pepper, usakaze amazambane. Gcwalisa sauce, efakwe kuhhavini. Udinga ukuchitha amaminithi angu-50 lapho ukupheka.
Ukulungiselela inyama ngesiFulentshi kuhhavini
Izithako:
- amazambane - 210-240 g;
- imayonnaise - 50 ml;
- Ingulube ishiya - 450 g;
- anyanisi - 75 g;
- ukhilimu omuncu - 45-50 ml;
- usawoti;
- Ukhuni kanzima - 125-150 g;
- pepper obomvu.
Ukulungiselela
Amazambane ahlanzwa, aphihliwe abe yimibuthano emincane, asakazwa phansi ngaphansi kobuningi, usawoti. Sika isiKorea zibe yizicucu bese uzibeka kumazambane asetshiwe ngaphambilini, kanye nosawoti. Fafaza ngamasongo anyanisi. Ukhilimu omuncu uxubene ne-pepper obomvu, usawoti futhi uthele inyama. Sibhaka imizuzu engama-40. Simboza yonke imikhiqizo nge-chips chips futhi sivumele ukuba badonswe kuhhavini.
Inyama ngesiFulentshi kuhhavini namakhowe
Izithako:
- ukusika inyama - 680-700 g;
- amazambane - 420-450 g;
- i-garlic - 80 g;
- izinongo (i-cardamom, i-curry);
- usawoti;
- amakhowe - 130 g;
- ushizi kanzima - 65-80 g;
- amafutha yemifino;
- imayonnaise - 120 g.
Ukulungiselela
Hlanganisa amazambane ahlanzekile kumibuthano encane, uthele usawoti phezu kwabo, uwafake esikhunjini. Amakhowe ahlukanise isikhathi eside, ukugcina ukusika ekubukeni kwawo, nokugcoba. Sifaka kumazambane, usawoti. Sika uthathe izicucu, uthinte futhi ubeke amakhowe. Blender, siletha kuya homogeneity imayonnaise, izinongo, garlic. Gcwalisa imikhiqizo efomu. Sihlala kuhhavini imizuzu engu-50. Sisabalalisa ushizi ngesimo se-shavings phezu kwendawo yonke yobuningi obisikiwe futhi silimaze kuhhavini.
Inyama ngesiFulentshi ifakwe kuhhavini
Izithako:
- I-chops yengulube - ama-5 ama-pcs.;
- amazambane - 280-300 g;
- izaqathe - 120 g;
- lwesinaphi ubhontshisi - 2 amathisipuni;
- ukhilimu omuncu - 120-140 ml;
- usawoti;
- i-parsley;
- ushizi owenziwe.
Ukulungiselela
Izinkukhu zengulube ziyancipha ngokunyakaza. Gaya amazambane nama-karoti emagumbini. Hlanganisa ukhilimu omuncu ngamagatsha ka-parsley, usawoti, lwesinaphi. Sihlukanisa yonke imikhiqizo ibe izingxenye ezinhlanu. Ingxenye ngayinye isethelwe ngokuhlukana kulokhu okulandelayo: amazambane, inyama, izaqathe, ukhilimu omuncu, ushizi ogayiwe. Sivikela emaphethelweni we-foil kusuka phezulu bese sibhaka isidlo sethu imizuzu engu-40.
Inyama enhle ngesiFulentshi kuhhavini
Izithako:
- Izinkukhu zengulube - 900-1100 g;
- anyanisi - 120-150 g;
- ushukela - 15-20 g;
- okusanhlamvu lwesinaphi;
- izinongo ze-ingulube;
- amazambane - 450 g;
- i-tkemali sauce;
- imayonnaise - 180 ml;
- ushizi kanzima - 120-150 g;
- i-garlic - 65-80 g;
- usawoti.
Ukulungiselela
Faka u-anyanisi bese ugawula ngamabele okusanhlamvu, ushukela, usawoti, izinongo. Cindezela ugarlikhi, uthele i-sauce ye-Tkemali bese uxuba. I-nape, isinqunywe yizicucu, ifakwe ngale nhlanganisela, shiya imizuzu engu-30. Sibeka ngendlela yombuthano wamazambane, inyama esiphukayo, iphuziswa ngamayonnaise bese upheka kuhhavini imizuzu engu-50. Fafaza nge-shavings of ushizi bese ubuyela kuze kube nsundu.