Ama-Salads afudumele amnandi kakhulu kunoma yisiphi isikhathi sonyaka. Zisakazwa kabanzi emaJudiya aseYurophu, ase-Asia naseMpumalanga Ephakathi. Akufanele bakhonze nge-dish side noma esinye isidlo esingeziwe.
Ekuboneni kokuqala, ungase ucabange ukuthi lokhu akulona isaladi nhlobo, kodwa kushicilelwe okwesibili okungavamile. Kodwa phakathi kwabo kukhona umehluko owodwa oyisisekelo: isaladi efudumele ayikwazi ukudluliselwa epanini bese ifudumala ngosuku olulandelayo. Kodwa ungagcwalisa ngokugcwele indlala yakho bese uyidla ngokuphelele. Isaladi efudumele akudingeki ukuthi igcwaliswe ngeviniga, imayonnaise noma ukhilimu omuncu. Isigqoko esihle kunazo zonke ngamafutha omnqumo ngokufaka pepper, usawoti kanye nejusi likalamula.
Isaladi efudumele nenkomo
Izithako:
- i-fillet yenkomo - 800 g;
- anyanisi obomvu - 1 pc.;
- cherry utamatisi - 1 kg;
- amafutha omnqumo - okuyi-refueling;
- amaqabunga esipinashi - into engu-1;
- iminqumo ngaphandle kwemigodi - 100 g;
- usawoti omkhulu ulwandle;
- iviniga iwayini - 20 ml;
- umsila omnyama - ukunambitha.
Ukulungiselela
Ngakho-ke, ukulungiswa kwalesi isaladi esiphundu nesinomusa, sithatha i-fillet yezinyosi, ngiyifake imayini futhi ngihamba ngamafutha omnqumo ngokungeziwe kogu lolwandle olukhulu kanye nomsundu omnyama. Okulandelayo, sihlunga u-anyanisi ehlathini bese sinquma ama-cubes amancane. Ifomu lokubhaka amafutha futhi usakaze u-anyanisi osikiwe nenyama. Sifake kuhhavini sishintshe ku-220 ° C cishe imizuzu engaba ngu-10. Bese ubhaka inyama ngenye imizuzu engu-20, kodwa kakade ekushiseni kuka-170 ° C. Bese ukupholisa kancane futhi uthathe amapuleti amancane. Sifaka isikhumba, ukuze inyama yenkomo ingapheli ngokushesha. Kodwa oketshezi olwalandela ngemuva kokubhaka inyama, sithelela ku-ladle kanye nesithumba, sinezela uviniga kuwo. Ngakho, mina nawe sithole i-refueling elicwengekile yokudla isaladi. Manje utamatisi wami we-cherry futhi uthathe izingxenye ezine. Bese uwabeka ebhodini lokubhaka, bese ubhaka kuhhavini imizuzu engu-20. Esikhathini esikhulu, hlanganisa amaqabunga esipinashi, ama-oliva aqoshiwe, utamatisi oqoshiwe kanye anyanisi, uthele wonke usanisi we-nyama uphinde uhlanganise kahle. Emaceleni abeka izingxenye zenyama kanye nesaladi ephekwe. Wasebenza ngokushesha etafuleni ukuze isidlo singenaso isikhathi sokupholisa phansi.
Ngaphandle kwenkomo, ungasebenzisa noma yimuphi omunye inyama. Ake sibheke izindlela ezimbalwa ezithakazelisayo nezithakazelisayo zokwenza ama-saladi afudumele ngenye inyama.
Isaladi efudumele negobe
Izithako:
- ingulube - 250 g;
- amazambane - 300 g;
- I-ginger eqoshiwe - 20 g;
- i-soy sauce - ye-refueling;
- amafutha yemifino - 30 ml;
- usawoti, pepper obomvu - ukunambitha;
- ugarlic nemifino.
Ukulungiselela
Peel amazambane kusuka ikhasi bese uthathe imibala emincane. Sihlanza kahle, sisusa, kanjalo, isitashi esiningi, bese sifaka epanini elijulile lokuthosa. Gcwalisa ngamanzi abilayo kakhulu bese ushiya imizuzu engu-5-7. Ngalesi sikhathi, sinciphisa inyama futhi gazinga kuze kube yilapho usulungile ngamafutha omquba. Ekugcineni, engeza kuso u-garlic oqoshiwe kanye ne-ginger. Dlulisa amazambane ngokucophelela enyameni, uthele i-sauce encane ye-soy, uhlanganise bese upheka konke ndawonye imizuzu engu-20. Solim, pepper ukunambitha nokusabalala isaladi efudumele yengulube esitsheni, ehlotshiswe imifino eqoshiwe. Isaladi eshisayo yengulube isilungile!
Isaladi efudumele nge-veal namagilebhisi
Izithako:
- i-veal - 400 g;
- Amagilebhisi amnyama ngaphandle kwemigodi - 200 g;
- i-sauerkraut - i-300 g;
- i-cumin - 0,5 tsp.
- i-soy sauce;
- i-garlic - ukunambitha;
- amafutha yemifino - 4 tbsp. izinkezo;
- umhlabathi we-chili pepper - 1 ithisipuni.
Ukulungiselela
I-veal iyilisiwe futhi ibe yimichilo emincane. I-garlic ifakwe igalikhi, ixubene ne-chili kanye ne-soy sauce. Gcwalisa lokhu ukugqoka ngenyama imizuzu eyi-10. Ngalesi sikhathi sifaka iklabishi kusuka kumjusi, sigcwalise ngamafutha bese uyibeka esidlweni. I-meat fry eqoshiwe imizuzu emihlanu epanini lokuthosa, engeza amagilebhisi, imbewu ye-caraway futhi usakaze phezu kweklabishi. Sigcwalisa isidlo bese sikhonza etafuleni!