Phakathi kwazo zonke izobho ngesisekelo somzimba, ocebile kakhulu, omnyama futhi ocebile ukunambitha nguye owenza yenkomo. Izinsizi ezinomsoco wenkomo ezinhlobonhlobo zawo azizona eziphansi kunalokho okungenziwa ngesisekelo senkukhu futhi sikufakazela ngosizo lwezinto zokupheka ezilandelayo.
Isobho sebhontshisi enomhluzi wenkomo
Uma ungazi ukuthi isobho singaphikwa yini umhluzi wenkomo, bese uma ngokuhlanganisa ubhontshisi nenyama. Inhlanganisela yemiprotheni yemifino nemfuyo yilokho abagijimi badinga futhi wonke umuntu ofuna ukuletha umzimba nemenyu yakhe ukuba ilande.
Izithako:
- yenkomo - 480 g;
- amahlumela we-thyme - ama-2 ama-pcs.;
- i-garlic - amazinyo amabili;
- Umhluzi wenkomo - 1.4 amalitha;
- amazambane - 370 g;
- ubhontshisi - 740 g;
- ithanga - 275 g;
- isipinashi - 140 g.
Ukulungiselela
Uma une-multivarker, kulula ukuphonsa zonke izithako ezilungiselelwe esitsheni bese ukhetha imodi efanelekile ihora nehafu. Uma igajethi yekhishi ingaseduze, konke kufanele kwenziwe esitofu.
Ngobusuku ngaphambi kokulungiselela, ubhontshisi bathululelwa ngamanzi. Ekuseni, ubhontshisi bageza. Inkabi, ehlukanisa ngamagubhu, gazinga ngokushisa okukhulu, inkathi, engeza i-garlic ne-thyme. Manje uthele wonke umhluzi bese ufaka ubhontshisi namazambane. Ncipha ukushisa, upheke ama-legumes kanye nemifino ndawonye kuze kube yilapho ulula, bese ubeka ithanga, ulinde kuze kube lula. Okokugcina, thumela isipinashi bese ususa i-pan emlilweni. Isobho esiphundu phezu kwenkomo yenkomo isilungile, ungayikhonza ngokushesha.
Isobho semifino ne-yenkomo umhluzi
Izithako:
- yenkomo - 540 g;
- shallot - 95 g;
- i-garlic - amazinyo amabili;
- Izitshalo zeprovencal - ithisipuni 1;
- Utamatisi unamathele - 10 g;
- Umhluzi wenkomo - 1.2 amalitha;
- iwayini elibomvu - 65 ml;
- amanzi 210 ml;
- izaqathe - 115 g;
- amazambane - 115 g;
- i-groats ye-buckwheat - 45 g;
- i-peas eluhlaza - 65 g.
Ukulungiselela
Njengesijwayelekile, qala ngokusheya inyama kuze kube yilapho kukhishwa i-crude browned. Uma inyama yenkomo iphendulela igolide, engeza kuyo shallots kanye izaqathe ezigayiwe ngegalikhi, mix, ubeke unamathisele utamatisi bese usakaza iwayini ngokulandelayo. Vumela iwayini liqhume ingxenye, bese ungeza amanzi bese uthele umhluzi wenkomo. Uma nje uketshezi lufika emathunjini, ukunciphisa ukushisa bese ushiya konke ukuze ukhululeke ekushiseni okuphansi cishe cishe isigamu sehora, ukuze inyama ilungele. Bese wengeza ubhalansi, ufaka amazambane nama-peas. Pheka konke kuze kube yilapho amazambane kanye nokunye okufana nokolweni kulungele. I-pea isobho nemifino yenkomo yenkomo isetshenziswa 10-15 amaminithi emva kokuphela kokupheka, enkampanini ye-croutons nemifino.
Umsuka wenkomo yenkomo nge vermicelli
Sivame ukuba iqiniso lokuthi isobho nge-vermicelli liyingxube ejwayelekile, empeleni, i-vermicelli eningi nezincebe zenkomo kanye neqoqo lamazambane, izaqathe kanye anyanisi. Eqinisweni, unganika ukucabanga okudlulela ngalolu hlelo futhi ulungiselele okulula, kodwa okokuqala futhi okugcwele ukunambitheka kwesobho se-Asian.
Izithako:
- Umhluzi wenkomo - 2.8 amalitha;
- i-ginger - ama-6 tincetu;
- iwayini elomile (elimhlophe) - 65 ml;
- Inkabi (i-pulp) - 1.4 kg;
- i-garlic - izinhloko ezimbili;
- pasta kusuka pepper eshisayo - ukunambitha;
- Ama-mushroom ama-Shiitake (omiswe) - ama-5-7;
- unise izinkanyezi - ama-4 ama-PC.;
- amaqabunga ama-laurel - izingcezu ezine;
- utamatisi (omkhulu) - ucezu olulodwa;
- i-soy sauce - 115 ml;
- ama-noodle engilazi.
Ukulungiselela
Hlukanisa inyama ibe yizicucu ezincane (ukuluma okulodwa). Fry inyama inyama ebonakalayo yegolide, engeza kuso i-garlic, i-anise, i-laurel ne-ginger. Indawo yokugcina unamathele we-pepper ashisayo namakhowe asetshenziswe ngaphambili futhi anezinyosi shiitake. Uma nje uzwa iphunga elimnandi lazo zonke izinongo ezengeziwe, uthele ewayini bese ubeka utamatisi osikiwe. Ngemuva kwemizuzu embalwa, engeza umsizi we-soy bese uwuthulule kuwo wonke umhluzi wenkomo. Nikeza isobho lama-Asian mushroom emthonjeni wenkomo ngamaminithi angama-20 emlilweni, faka i-noodle (inani - ukunambitha) bese ususa i-pan epulatifeni.