Indlela yokulungisa i-veal. I-recipe engayi kukushiya engenamdla

Ngokuqinisekileyo phakathi kwethu kukho abathandi bempilo encinci kunye neentlanzi - i-veal, engenasisityebi kuphela kwizinto ezininzi ezincedo, kodwa iphantsi kweqela leemveliso zokutya. Ukongezelela, kuthatha ixesha elincinci lokulungiselela le nyama - lilungiselelwe ngokukhawuleza, kwaye lifanelekile kwiziganeko ezahlukeneyo - zombini kwitafile zemihla yokutya, kunye nesidlo seentsuku zentsapho okanye isidlo sakusihlwa. Ihlabathi namhlanje liyazi iirephepheni ezininzi malunga nokulungiselela i-veal, kwaye iyakwazi ukuthotyelwa kwindlela eyaziwayo yokupheka inyama: ukucima, ukupheka, ukupheka. Ngokuqhelekileyo, i-veal ifumaneka phakathi kwezithako eziyingxenye yeFrench cuisine. Esinye seesitya, esibandakanya i-veal, i-recipe ye-steak kwiwayini elibomvu.

I-Veal ihamba ngewayini ebomvu

Esi sidlo singokutya seFrentshi kwaye kwifom eqingqiweyo ibonisa izicucu ezinomzimba kunye neentlanzi zenyama kwi-sauce.

Ukulungiselela ufuna:

- 2 tbsp. L. Ioli e vuno;

- 2 iigraves;

- 3/4 tbsp. Iwayini elibomvu (elomileyo);

- kwikota yamanzi;

- 1.5 tsp. Soy sauce;

- 60 g yebhotela (kwangaphambili, ukwahlula ibe ngamaqhekeza angama-20 g);

- 1 tbsp. L. I-parsley eluhlaza (oqoshiwe);

Ityuwa ukulila;

- umnyama omnyama (umhlaba).

Ubungakanani umlenze kufuneka ulapha? I-recipe ibalwa kwi-steaks ezi-4, ezingayi kuba zikhulu kunama-1.5 cm. Le volume iya kuba malunga ne-0.5-0.6 kg. Ezi zintambo kufuneka zithathwe ngesando, ize ityuwa kunye nepilisi kumacala omabini. Beka ipenki kwisitofu kwaye ushushu. Xa oko kwenzeka, uthele i-oononful oil oil in it and lay the steaks. Bamele bafakwe emlilweni oqinileyo ukusuka kumacala omabili ukuya kukulungele ukuphakathi - malunga nemizuzu emibili kwicala ngalinye. Emva koko, faka i-steaks kwisitya uze uwafake ngefestile.

Ngoku kufuneka uyenze i-garlic yogurt, ekhethwe kuqala. Wakheka epanini elitshisayo lokutshisa nge-spoon yeoyile yemifuno. Kwaye, ukuba uyayifaka kwi-pan efanayo yokucima njenge-veal, ungalibali ukucoca ioli. Emva kwemizuzwana engama-30 yokugcoba, yongeza iwayini kwigalikhi kwaye ubeke ubunzima obubangela ukuba ubilise, uze uqhubeke ukuwupheka ngaphezu kobushushu obude imizuzu embalwa. Ngeli xesha le sauce ibilise kabini. Emva koko, yongeza amanzi, i- soy sauce kunye nejusi kuwo, mhlawumbi sele iqhutywe kwisitya kunye nama-steaked fried. Kulo lwakhiwo, pheka i-sauce enye imizuzu engama-4, de kube umthamo wayo uphinde uhla ngehafu. Emva koko umlilo kufuneka uncitshiswe kumncinci kwaye ungeze kwipeni enye ibhotela, eyahlula ngaphambi kokuba ibe ngamacandelo amathathu. Emva koko ugxobhoze umphunga uze ube ngumthamo. Ekupheleni kwe-sauce, i-parsley yongezwa kuyo. Ubunzima bonke buxutywe ngokugqithisileyo kwaye i-steaks iyakuthululelwa phezu kwayo.

Kwaye ngoku ndifuna ukuzisa esinye isitya, isithako esiyintloko apho i-veal, - iresiphi yecala elibiweyo kwi-sauce yewayini elimhlophe.

I-veal eyosiweyo kwi-sauce yewayini emhlophe

Ukulungiselela ufuna:

- 700 g ithenda;

- intloko ye-anyanisi;

- 1 tbsp. L. Ioli yelanga ;

- 300 ml yekhilimu;

- 20 g ibhotela;

- 0,125 ml yewayini emhlophe;

- parsley;

Ityuwa;

- pepper.

Ngokukhawuleza ndingathanda ukunika iingcebiso eziyimfuneko kakhulu: ngaphambi kokupheka, faka inyama imizuzu eyi-10 efrijini, njengoko oku kuya kubakhokelela kakhulu kwisigaba sokuqala sokupheka inyama.

Ukupheka i-veal edikiweyo, faka i-pan yokucima emlilweni oqinileyo kunye nokutshisa i-oyile yemifino kuyo. Emva koko, gxuma inyama ibe ngamacube kwaye uqale ukucoca, uvuselele rhoqo, imizuzu emininzi. Emva kokususa inyama kwi-pan yokutshiza, shiya i juice ephuma kuyo kwaye unyibilikise ibhotela kwiqondo elide, ubeke u-anyanisi ocoliweyo kunye nomgubo. Ubunzima obangelwayo kufuneka buxutywe kakuhle. Xa engabonakali mnyama, uthele iwayini ibe yinto, kunye ne-cream. Kule ngqungquthela, ubunzima buziswa kwiibilisa, zivuselela rhoqo. Emva kokuba i-sauce isilungile, yongeza inyama ebisiweyo epeni uze ufefe ngeparsley. Iityuwa, ipepper kunye nokukhonza.

Kwaye, ekugqibeleni, enye iresiphi yokupheka i-veal - i-veal yogcobile kunye neetatayi.

I-veal yokugcoba kunye neetamatato

Esi sidlo sinembali esityebileyo, ekubeni ihlile kuthi ukususela kumaxesha amandulo. Ilizwe lakhe lilizwe lesiFrentshi lasendulo laseProvence.

Ukulungiselela ufuna:

- 1200 g ye-veal;

- 1 kg yeetamatisi ezintsha;

- iintloko ze-ani 3;

- ii-clove zegalikhi;

- i-0,125 g yesilwane esibhekiweyo;

- 1 i-sprig ye-basil, i-thyme, i-rosemary;

- isahluko esine iswekile ecocekileyo;

- 4 tbsp. L. Ioli yelanga;

- 60 g ibhotela;

- ityuwa kunye nomsila omnyama wokutya

Ukulungiswa kwesi silo kufuneka kuqale ngokucoca iitamatisi kwiimbewu nakwi-peel, kunye nokucoca kunye nokucola u-anyanisi. Emva koko uchele anyanisi kunye nemifuno (2 tbsp.) Kunye nebhotela (20 g), kwaye emva koko kwengeza utamatisi, i-garlic (apho akudingeki uhlambulule ngaphambili), kunye ne-basil, thyme, rosemary kunye noshukela. Ubunzima obangelwayo kufuneka bube ne-peppered kunye nonyaka.

Emva koko, i-veal iphekwe kwisikrini esicaleni. I-recipe yesi sidiza inikezela ukugcoba kwayo phantsi kwepen kwixabiso eliseleyo lemifuno kunye nebhotela. Ngomzuzu xa uqaphela ukuba iitamatisi zazinamathele, susa igalikhi kwi-mass mass kwaye, uguqule iziqulatho kwisikhwama, apho inyama iphekwe khona, uyigubungele ngesiqhekeza. Ukunciphisa ubushushu kumncinci, shiya ukuya kwi-1.5 iiyure.

Okwangoku, qonda ukulungiswa kwebhekoni. Ukushisa kwipuphu ehlukileyo yamanzi kwaye ngexesha lokubilisa kwalo kubeka khona amanqatha atywe. Emva kokuyibamba ngamanzi abilayo malunga nemizuzu engama-3, susela kwaye ushiye kwaye ucime iphepha lokucima.

Xa inyama ilungile, ifanele ifakwe kwisitya, yongeza i-lard kunye neetamatato kuyo. Njengomtya wesitya, ungasebenzisa amazambane othosiweyo kwibhotile.