Inyama e zimbizeni

Yeka indlela iipotamic ezikhangayo zikhangele ngayo itafile! Isabelo sesitya kwiiphothi - into ebalulekileyo kwixesha letheko!

Kubuhlungu gqitha ukuba ngexesha lethu baqala ukulibala ngobumba. Ukushisa okufanayo kufana nesitofu saseRussia kunye neempawu zendalo zobumba, ezidibeneyo, zenze uhlobo oluthile lweendlela zokucoca - ulwimi. Ngaloo nto, impembelelo ekutya iyancipha kakhulu, igcina izinto ezincedo ngakumbi kuzo zonke ezinye iindlela.

Ukongezelela, ukupheka kwiibhotshi kulula, kodwa kuvela kukudla, nokuba yinto yokutya kwimibhobho okanye i-porridge. Ukuba uthatha ibhobho elincinci, unokulungiselela isitya ngasinye ngabathandi be-acute, kunye nomntwana ongaqapheli i-anyanisi. Kwaye inkxalabo encinci, kwaye uncedo oluhle lunikezelwa.

Ngokukhethekileyo ezilungileyo izitya zokutya, ngenxa yokuba iimveliso azikwazi ukongeza ioli. Omnye ufuna ukukhumbula kuphela umgaqo omnye, oko kukuthi, ixesha lokulungiselela imveliso eyahlukileyo ayifani. Ngoko ke, kufuneka bafungiswe ngokufanelekileyo. Oku akuyona into elula kakhulu, kuba amaninzi amaninzi ibhokhwe ihlanganiswe ngendwangu yenhlama. Kukho enye indlela. Ezinye iimveliso, umzekelo, inyama, zifakiwe ngaphambi kokufakwa kwi-oven. Uninzi lwamanzi alinakongezwa, kuba ukutya kuphelelwa yiphunga. Eyona ndlela yendalo kwaye, mhlawumbi, iresiphi enomnandi yezidlo ezinjalo yinyama ezimbi. Izinketho zobunzima obugcobileyo, kodwa ngokungaqhelekiyo isiphumo esityebileyo nesinambitheko, ukubukeka kwintleko kubangela ukuba babonakale benqabileyo. Unokupheka inyama kunye neengcungcuthe ebhodweni, kunye nemifuno kunye nezityalo ezahlukahlukeneyo.

Uphi kwaye xa kuqala usebenzise izimbiza zobumba ngoku ukufaka, mhlawumbi, kunzima. Nangona kunjalo, kwaziwa ukuba nakumaRoma yakudala babhaka inyama kunye nesonka. Namhlanje, ukhetho lwezitsha ezinjalo lukhulu ngokwaneleyo, kodwa kungcono ukhethe izimbiza ezingenakunyulwa. Nangona kunjalo, kule meko kuyimfuneko ukugcina iipateni ezahlukileyo zeentlanzi, inkukhu okanye iphariji, njengoko zifumanisa izivumba kwaye zibambe ngokuqinile. Ngenxa yesizathu esifanayo, uhlambe iimveliso zobumba zinconywa ngamanzi ashushu kunye ne-soda, ngaphandle kokusebenzisa i-detergents. Beka ibhodlo kwihovini elibandayo, ngokufudumala ukutshisa ukuze uphephe iintyantyambo kulo.

Ukupheka kwezitya eziphekwe ekukhonzeni izimbiza okanye izimbiza eziqingqiweyo zenyama yonke inokunikezwa kakhulu. Emva koko, siphendula lo mbuzo: njani ukupheka izimbiza ngenyama?

I-Recipe 1-st, elula

Inyama kwizimbiza e-Belarusian okanye i-tushanka

Inyama - isiqingatha kilogram okanye igram 700;

Amakhowa atshayelweyo amancinci - isiqingatha se kilogram;

3 anyanisi;

I-Celery, i-parsley - enye ingcambu;

Amaqabunga e-Bay - iziqwenga ezi-3

1 intloko yegarlic;

1 indebe yamanzi abilayo.

Sika inyama, usike ama-mushroom.

Hlanganisa inyama kunye nama-mushroom, yongeza iziqholo, ityuwa, uthele amanzi abilayo.

Pheka ehhavini kwisitya sebumba esivaliweyo iyure nesiqingatha.

I-Recipe 2, nzima kunzima

Inyama e zimbizeni. IsiHungary goulash

Umzobo ovela kwidolophana yaseHortobágy.

Umntu omdala we-gypsy udlala i-czardas, zonke iindwendwe ziyacula kunye naye. Uthando lwengoma endala ngumphefumlo wabantu baseHungary. Kwaye kula macwecwe ukutya kukunuka kwiibhotile zesibindi, isonka esimhlophe esimnandi, i-decanter enewayini elomileyo. Iindwendwe zangaphandle zicela i-goulash. Oo, goulash! Akukho ndawo iyakwazi ukuyipheka njengaye.

Thatha malunga neekhilogram yenkomo yenkomo, iikhilogram yamazambane.

Amafutha aya kufuna 100 g;

1 anyanisi, ipilisi enomnandi kunye neetatayi - 250 g;

I-0.5 h ye-marjoram, ityuwa kunye nompu omnyama.

Hayiza i-anyanisi ngokukhawulezileyo kunye nefry.

Sika inyama. Iziqwenga zenyama ezixutywe ne-anyanisi, pepper ebomvu kunye neziqholo.

Faka i-stew, udibanise amanzi amancinci kwaye uvuselele.

Unako, ukuba unqwenela, uthele iwayini elomileyo.

Phantse isiqingatha seyure (jonga ukuthambisa kwenyama), yongeza amazambane, iipilisi. Emva kwemizuzu eyi-10, faka utamatisi oqoshiwe.

Emva koko uthele amanzi uze ulethe inyama kunye nemifuno.

Jabulela umdla omnandi onobubele kwimifumba! Bon appetit!