Izitsha zakudala, njenge-goose nama-apula, ziphekwe kuhhavini, zifanelwe ukuvela ematafuleni ethu okugubha okungenani kanye ngonyaka. Unyaka omusha uyisikhathi esihle sokubhaka i-goose ngaphezu kwamafutha anomsindo, isitsha sezintandokazi ohlangothini kanye nama-apula omuncu. Izindlela zokupheka ezimbalwa ezithakazelisayo sizozichaza ngokuqhubekayo.
I-goose efakwe nge-apula kuhhavini
Kulesi iresiphi, kanye nama-apula, ukuhlobisa okuvela elayisi kuyothunyelwa emgodini wenyoni. Ngakho-ke, ekupheleni kokupheka, hhayi kuphela inyoni ngokwayo izoboniswa etafuleni lakho, kodwa futhi ihlanganisa okuthakazelisayo kuyo.
Izithako:
- ihansi - 2.5-3 kg;
- izaqathe - 95 g;
- amagatsha e-thyme - ama-3 ama-pcs .;
- i-peel ye-orange eyodwa;
- anyanisi - 110 g;
- ibhotela - 55 g;
- ama-apula - 860 g;
- amazinyo ka-garlic - izingcezu ezingu-3;
- uju - 35 ml;
- ilayisi (abilisiwe) - 2 tbsp.
Ukulungiselela
Hlanza futhi usule kahle le nyoni. Isinyathelo sokugcina sibaluleke kakhulu ekufezeni i-crust crispy. Gubha i-goose ngokukhululekile nge-pinch usawoti bese ufakwa kuhhavini imizuzu engu-20 ngama-degree angu-200. Phakathi nokupheka, vula isidumbu kusukela emuva kuya esibelethweni. Ukupheka ngaphambi kokubhaka kuzosusa amafutha amaningi. Gcoba amafutha ancibilikile, bese uthele le nyoni ngokwayo ngenhlanganisela uju namanzi ngokulinganisela okulinganayo.
Gcina imifino, engeza i-thyme, i-zest kanye ne-tincetu yama-apula kubo. Hlanganisa irayisi nelayisi bese ugcwalisa ukugcwaliswa ngokugcwaliswa kwesigxobo se-goose. Thepha i-tibia yenyoni. Ukulungiselela i-goose nelayisi nama-apula kuhhavini kuthatha isikhathi esithile, kuye ngokuthi ubukhulu benyoni, ungayibala ngesifomula esilula: imizuzu engu-15 yonke isigamu se kilogram. Uma wesaba ukudla ngokweqile inyoni, bese ubhaka i-goose ngama-apula kuhhavini emikhondweni efanayo.
Iresiphi yokupheka ihansi nge ama-apula kuhhavini
Isidumbu singabuye sibe yizicucu bese sitshiswa kuhhavini ngomhluzi newayini. Iphuma ngokufudumele kakhulu, efanelekile noma yikuphi ukuhlobisa.
Izithako:
- i-goose carcass;
- anyanisi - 180 g;
- ama-apula - 180 g;
- izaqathe - 180 g;
- amagatsha e-thyme - ama-4 ama-PC.;
- iqabunga lomkhiqizo;
- unise izinkanyezi - ama-3 ama-PC.;
- iwayini elimhlophe - 210 ml;
- inkukhu umhluzi - 340 ml;
- ufulawa - 10 g.
Ukulungiselela
Ngaphambi kokuba upheke ihansi nge apula kuhhavini, usike inyoni, uthathe izingcezu ngosawoti nesikhumba. I-grease eningi idlulisela cishe ngokuphelele, futhi phezu kwezinsalela, gcina imifino ene-apula imizuzu engaba ngu-5. Beka amakhambi nezinongo, uthele izitsha ngewayini bese ushiye amanye amaminithi angu-5. Thela kufulawa, hlanganisa uphinde uthele emhluzweni. Shiya izitsha ngenyoni kanye nemifino ukuze uphumele ehhavini amahora amabili nengxenye emazingeni angu-190.