Yemvu okuphekiweyo eziko: njani kwaye yintoni ukupheka?

Meat amathole lawo, eliphambili, kwaye, ngenxa yoko, inyama yenkomo okunencasa. Ukongeza, kuba ngokukhawuleza kakhulu ulungiselela. inyama yemvu kuqwalaselwa amathole ukusuka kwiintsuku ezili-14 ukuya kwiinyanga ezi-3. Kuyinto pink ukukhanya, phantse emhlophe, sizizifanya okunamafutha.

Upheka yemvu kamnandi, yaye kuphela ... yemvu, nowezonkana ezisicaba ezingenagwele, eziko, silungiselele ngokukhawuleza kwaye zikholisa ezilula. Uze ube ngogqibeleleyo ukuze isidlo ukuthandana nabantu obathandayo okanye iindibano usapho. Kwaye ke itafile yeholide le esityeni bayihombise kuphela.

Kuba indlela elula kaJohn kuyimfuneko ukulungiselela 1 kg yenkomo, igalikhi (amazinyo ezininzi), lwemostade French, yekoriyandire, ipepile emnyama, ityuwa.

Okokuqala kufuneka alungise marinade. Lwemostade shift ngendlela isitya, ukongeza nobulawu ulwe. Ngoku ke inyama bawuqhole ngetyuwa wawutyabeka kunye marinade. Emva koko uyisongele yinyama ngefoyile ye ashiye kangangesiqingatha seyure ukwenzela ukuba okufakwe. Enyanisweni, Faka inyama yaye kuthabatha ixesha elide, nokuba imini yonke. Kwaye kube njalo ithenda ngakumbi kwaye okunencasa, kodwa eli lixesha usoloko ayifumaneki, nemizuzu engama-30 kwanele. Kuhleli kuphela inyama wayibeka iiyure ezintathu kule eziko osuke. Cooking kubushushu degrees 200.

Yemvu okuphekiweyo eziko, kunokuqulunqwa intwana omnye kuphela alumuniyam eliqinileyo. Apha, umzekelo, yemvu iresiphi, zosiwe nemifuno. Ukubhaka yemvu le iresiphi ukulungiselela 300 g inyama, iimbotyi eziluhlaza (malunga ne-100 g), ipepile, iminqathe. Kuba kwiimfuno marinade ikonofile, namafutha omnquma, eyemayonnaise, lwemostade, ipepile emnyama namhlophe kunye netyuwa.

Kwakhona kuqala nokulungiselela marinade ngokuxuba nganye sauce namanye, ioli kunye nobulawu. Le nyama ke iziqwenga amancinci, iikherothi kwakhona ungacolwanga kunye intsimbi pepper nyulu imbewu. Zonke izithako zibekwa kwindawo isitya, baluphose marinade kwaye ushiye imizuzu elishumi. Ke inyama wayibeka ukuba imizuzu engama-40 kwi-oveni osuke.

Kwaye yemvu elosiweyo singaba kwigridi, ngoko ke inyama macala onke avulekileyo emoyeni oshushu, uwose ngokulinganayo. Yemvu okuphekiweyo eziko le iresiphi, into efana isityana Korean yemveli bulgogi, kodwa Korea yemvu isityu, kodwa le ndlela inika wapheka yakhe. Amanyathelo eseleyo zamalungiselelo zifana ncam.

Izithako ezifunekayo le ukutya ngolu hlobo lulandelayo: 1 kg yenkomo, itswele eliluhlaza, cloves ikonofile 5, pere, iswekile, i icephe, 2 amacephe soy sauce, ujongilanga kunye neoli sesame.

Inyama lisikwa yaba zizixwexwe ezicekethekileyo, ziityhafisa isikwe ngezithandelo, uze nala isitya. Kwe bagcobe ezo ijusi, yongeza incindi ukuya Grushevoi itswele eliluhlaza, u zinqunqwe kwaye okuthambile ekonofile, iswekile, ibhotolo kunye soy sauce. Emva koko ukongeza marinade ukuya inyama ushiye malunga nemizuzu engama-20 ayisekho.

inyama okufakwe zibekwe phezu lwaso umaleko ube mnye, phantsi lwaso ukunika sump ukuqokelela igrisi kunye namanqatha nokushisa eziko ukuya degrees 230. Ephekwe inyama elide, ngokoqobo imizuzu 5-7. Oku wakhonza kakhulu kunye nerayisi, kodwa ayikho into ethintela endaweni izitya kwicala njengesiqhelo, ezifana ungumcu.

Ukuthetha ngayo nesityu. Yemvu braised kwi cream sauce kunye amakhowa - oko kwakhona kakhulu, okunencasa kakhulu. Kule dish Woyiguba yenkomo, 400 grams mushroom, itswele, 150 g cream.

Yemvu, amakhowa namatswele iziqwenga ezinkulu, usasaze ipani ngembiza ashushu wambu enesiciko ubaphekele kangangesiqingatha seyure. Inyama kufuneka siti kwi juice yayo, kodwa ukuba kufuneka, ungadibanisa amanzi.

Emva kwesiqingatha seyure kongeza ikhowa ukuba inyama Esawu, ngokuba omnye imizuzu eli-10, emva koko abeke cream muncu kunye nobulawu. Inyama cream sauce kufuneka ibila eminye imizuzu eli-15. Yemvu e cream nesosi sekulungile.

Ngokubanzi, yemvu, nowezonkana ezisicaba ezingenagwele, eziko, kunokuba obungafaniyo kakhulu, kuba zonke incasa kunye nobuchule. Enye into lihlala (ngaphandle kokuba, kakade, oku kungqubana iteknoloji) - elithambileyo incasa zimnandi yenyama.