I-White, ithenda ye-rabbit ithenda ibhekwe njengento enhle kakhulu futhi, ngaphezu kwalokho, umkhiqizo wokudla. Izitsha ezilungiselelwe ezivela emanzini onogwaja ngeke zihlobise noma yiliphi idili lezokudla, kepha likhulise nokuphumelela kwanoma yikuphi ukudla okuphuthumayo kwezempilo. I-rabbit inyama ifanelana nanoma yimaphi amasoso.
Namuhla sizocabangela ukuthi singalungisa kanjani unogwaja ngosawoti omuncu we-sauce.
I-recipe ye-bunny ku-ayisikhilimu omuncu
Izithako:
- inyama yenogwaja - 800 g;
- ukhilimu omuncu 20% - 200 ml;
- anyanisi - ama-2 ama-pcs .;
- amanzi - izinto ezimbili;
- ufulawa wekolweni ebangeni eliphezulu kakhulu - 4 tbsp. izinkezo;
- ibhotela - 100 g;
- i-laurel leaf - ukunambitha;
- isisindo "se-pepper" - i-1 isipuni;
- usawoti - uphiko.
Ukulungiselela
Ngakho-ke, okokuqala sithatha isidumbu sogwaja sisinqume sibe yizicucu ezincane. Bafake epanini, bafafaze usawoti kanye nesikhatsi sokunambitha. Khona-ke ucezu ngalunye luhanjiswe kahle kufulawa futhi lubekwe epanini elitshisayo lokufudumala nge-bumps high. Fry inyama inyama zombili zombili ukushisa okuphakathi kuze kube nsundu yegolide. Ngalesisikhathi, kwelinye i-pan, sidlula u-anyanisi oqoshiwe bese siwafaka ezincekeni zogwaja. Manje uthele amanzi abilisiwe, ukhilimu omuncu uhlanganise. Isitshulu ekushiseni okuphansi kuze kube yilapho sekulungele imizuzu engaba ngu-45. Okulandelayo, faka iqabunga le-laurel bese ulivimbela elinye imizuzu engu-10. Yilokho konke, unogwaja ngaphansi kosawoti omuncu omuncu usulungile. Masinyane ngaphambi kokukhonza, manzi isitsha sethu nesuphu esisele bese ufafaza imifino eqoshiwe.
I-Rabbit igwetshiwe ngo-sauce omuncu omuncu
Izithako:
- unogwaja inyama - 1 kg;
- anyanisi - ama-3 ama-pcs.;
- cube of umhluzi - 1 piece;
- i-garlic - ukunambitha;
- ukhilimu omuncu 30% - 250 ml;
- umhluzi - 300ml;
- iwayini elimhlophe elimhlophe - 50 ml;
- imifino - ngomhlobiso;
- usawoti, i-thyme, umhlabathi omnyama omnyama - ukunambitha.
Ukulungiselela
Indlela yokupheka unogwaja nge-sauce? Sithatha ipanishi lokuthosa, uthele amafutha omifino amancane futhi ubeke umlilo obuthakathaka ukuze ushise. Isidumbu sogwaja senziwa futhi senziwe sibe izingcezu ezincane. Siyifake epanini lokuthosa, gazinga imizuzu engu-20 ezinhlangothini zombili kuze kuvele ukugqwala okukhulu. Ngenkathi inyama ihlanziwe, sichitha u-anyanisi nogalikhi. U-anyanisi uthathe izindandatho ezingamatshumi amathathu, futhi ugarlikhi uqoshiwe kahle. Nyakazisa inyama ekhishwe nge-usawoti kanye ne-pepper ukunambitha bese udlulisela ngokucophelela epuleti. Manje faka u-anyanisi olungiselelwe, u-garlic kanye gazinga kuze kube nsundu yegolide. Bese uthele iwayini elimhlophe elimhlophe bese uphuphuma ngokuphelele. Engeza amanzi, i-cube yomhluzi kanye nosawoti omuncu. Sihlanganisa ngokucophelela konke futhi silinde kuze kube ngamathumba ethu enhlanganisela. Hlola usawoti futhi, uma ufisa, engeza i-thyme. Ngokuqondile esiphundu esiphulayo sibeka inyama eyosiwe, sigubungele ngesembozo futhi simmer phezu komlilo ophakathi kwamaminithi angu-40 kuze kube yilapho usulungele ngokuphelele.
Rabbit in sauce omuncu-garlic
Izithako:
- inyama yenogwaja - 800 g;
- lime - ucezu olulodwa;
- amafutha omnqumo - 2 tbsp. izinkezo;
- basil, oregano - ukunambitha;
- ukhilimu omuncu - 200ml;
- i-garlic - ucezu 1;
- usawoti, pepper;
- i-coriander, i-parsley.
Ukulungiselela
Okokuqala sithatha isidumbu sogwaja siyisike sibe izingcezu ezincane ezifanayo. Ngokwehlukana, silungiselela i-marinade ngenyama epayini: ngoba lokhu sihlanganisa amafutha omnqumo, usawoti, izinongo kanye nejusi kusuka ku-lime elifakwe. Ingxube eholayo ixutshwe ngokugcwele futhi iboshwe nazo zonke izingcezu. Manje thatha ifomu lokubhaka, uthele amafutha amancane uphinde usakaze inyama eqoshiwe. Sibeka kuhhavini bese sibhake imizuzu engu-30. Lesi sikhathi silungiselela umsizi omuncu. Hlanganisa esitsheni sikasawoti, amafutha omnqumo, ukhilimu omuncu, i-garlic, imifino bese uhlambalaza konke nge-blender kuze kube yilapho kutholakala ubuningi obukhulu. Siphulukisa unogwaja nge-sauce elungiselelwe bese siyibhaka kuhhavini ngomunye imizuzu engu-40. Bon appetit!