Iklabishi evilaphayo ishayela kuhhavini - zokupheka ezilula, ezimnandi nezokuqala zansuku zonke

Ukushisa okumnandi futhi okumnandi, okuzosiza ngokuphumelelayo noma yikuphi ukuhlobisa okuphekiwe okuklabishi kuhhavini. With the zokupheka zokuphatha elula zonke ochwepheshe Culinary ngeke babhekane futhi imikhiqizo elula ezitholakala esitolo eseduze kuyadingeka. Ukugcwalisa ukwakheka okuyisisekelo kwamabele noma imifino, ungahlukanisa futhi uguqule isidlo esilula.

Indlela yokupheka iklabishi elivilaphayo kuhhavini?

Iklabishi elomuncu kakhulu kunazo zonke kuhhavini - esenziwe eklabishi elisha kanye nenyama egayiwe, iqhutshwa ekhaya. Le recipe eyisisekelo ibizwa ngokuthi i-classic, uma kungekho ezinye izithako ezengeziwe: ilayisi noma ezinye okusanhlamvu, zonke izinhlobo zemifino.

1. Imiklabishi enobuchopho eyobhaka kuhhavini, ngokusho iresiphi eyinhloko, i-cutlets ezincane ezivela kwiklabishi nenyama enothile, isondwe ngofulawa futhi ifakwe kuze kube yigolide. Kuphela-ke zibekiwe ngendlela futhi ziphekwe kuzo zonke izinhlobo ze-gravy.
2. I-recipe esheshayo yesidlo isilungiswa ngendlela ye-casserole: izendlalelo zifakwa ngesimo seklabishi nenyama ehlanjululwayo, ithululelwa emgodleni bese iphela kuhhavini kuze kuphekwe.
3. Bhaka iklabishi evilaphayo ngeklabishi elisha kuhhavini, kaningi ukupheka oomuncu, nolwazi abanolwazi lwe-Culinary akuncoma ukusebenzisa i-pekinku - liyingozi kakhulu futhi imikhiqizo ngeke isheshe kakhulu.
4. Inyama encane encwadini yobuciko isetshenziselwa inyama yenkomo yengulube, zokupheka zanamuhla zihlanganisa uhlobo oluthile lwenyama: inkukhu, turkey, hlanganisa izinhlobo eziningana zenyama.

Iklabishi evilaphayo ikhiphe kuhhavini nge-gravy - iresiphi

Iklabishi evilaphayo kuhhavini ne-gravy ingalungiswa ngenkampani yemifino ekhululiwe. I-Classical yiyona ngu-tomato sauce, itholakala kusuka ku-pasta noma ku-mors, kungcono ukwengeza izinhlayiya zamatamatisi oqoshiwe. Ukunambitheka kwangempela kutholakala ngokungeza i-rattunda, i-garlic kanye ne-rosemary kuya ku-sauce.

Izithako:

• forcemeat - 1 kg;
• iklabishi omhlophe - 300 g;
• iqanda - ucezu olu-1;
• anyanisi kanye izaqathe - ama-3 ama-pcs .;
• i-garlic - amazinyo amathathu;
• usawoti, umnyama omnyama;
• i-ratunda - ucezu olu-1;
• ufulawa wokunkwa;
• amanzi - ½ into;
• Utamatisi izithelo - 1 into;
• utamatisi - 1 pc.

Ukulungiselela

1. Endishini yokuthosa, ufafaze anyanisi kanye izaqathe.
2. Isiqingatha sokugcoba okugcobe inyama enobisi, grate iklabishi enkulu, ihlanganise nenyama.
3. Faka i-garlic enqunyiwe kanye ne-rattunda emaphandleni asele, uthele ngaphezulu kwemizuzu engu-5, engeza tincetu zetamatisi.
4. Gcwalisa nge-mors namanzi, faka imizuzu engu-10.
5. I-mince usawoti, inkathi ngosawoti, pepper, ifomu le-cutlets, i-pan.
6. Fry ukushisa okuphezulu kuze kube nsundu yegolide, ukuma.
7. Thela utamatisi sauce, pheka iklabishi evilaphayo kuhhavini imizuzu engu-30 ngo-180.

Iklabishi evilaphayo ihamba ngosawoti omuncu

Iklabishi ekhanda evame ukukhishwa ngesimo se-cutlets kuhhavini - isidlo esingashintshwa ngokungapheli, isikhathi ngasinye sithola ukwelashwa okuhle kakhulu ngokuthandwa okuhlukile. I-tomato gravy ishintshwe ngempumelelo ngesikhilimu omuncu, ukwelapha kuya emanzini amaningi, kugcwele futhi kuvele kube satiety okungafani nakakhulu kunomsoco we-tomato.

Izithako:

• Inhlanzi yenkukhu egayiwe - 700 g;
• iklabishi elithambile - 400 g;
• anyanisi - ucezu olulodwa;
• iqanda - ucezu olu-1;
• ufulawa wokunkwa;
• usawoti, i-curry;
• ukhilimu omuncu - into eyodwa;
• amanzi 100 ml.

Ukulungiselela

1. Hlanganisa i-forcemeat neklabishi, anyanisi oqoshiwe, iqanda nezinongo.
2. Hlanganisa ama-cutlets, fry them, fry nabo ekushiseni okuphezulu kuze kuqweqwe.
3. Faka ifomu, uthele ingxube yamanzi no-ukhilimu omuncu.
4. Ukumisa iklabishi evilaphayo ngaphansi kwesembozo kuhhavini imizuzu engu-30 ngo-190.

Iklabishi evilaphayo ihamba nelayisi kuhhavini - iresiphi

Uma upheka iklabishi elivilaphayo kuhhavini ku-utamatisi sauce ngokusho iresiphi yama-classic, usebenzisa izithako ezilula, ungakwazi ukuhlukanisa kakhulu imenyu yansuku zonke. Ilayisi iyasiza ukwenza isidlo sibe nesondlo kakhulu, ngoba ijusi ekugxotsheni kufanele lengezwe isinkwa esisontekile kanye no-anyanisi nesoti.

Izithako:

• i-forcemeat - 700 g;
• irayisi abilisiwe - ½ into;
• iklabishi eqoshiwe - 300 g;
• anyanisi, izaqathe - ama-3 ama-pcs.;
• ufulawa - 2 tbsp. l.;
• iqanda - ucezu olu-1;
• utamatisi unamathisele - 2 tbsp. l.;
• amanzi - into engu-1;
• usawoti, umnyama omnyama, i-thyme.

Ukulungiselela

1. Hlanganisa inyama enobisi neklabishi, iqanda, irayisi, inyakaza.
2. Spasserovat anyanisi oqoshiwe kanye izaqathe ezigayiwe, 1/3 gazinga ekugxotsheni.
3. Engeza utamatisi unamathela kwimifino, uthele emanzini, imizuzu engu-10.
4. I-mince usawoti, inkathi, isikhunta se-chops, roll in flour.
5. Fry kuze kube nsundu ensundu, ukuma.
6. Thela irayisi, ubhake iklabishi evilaphayo imizuzu engu-30 kuhhavini ngo-180.

I-Casserole "Imiqulu yeklabishi evilaphayo" kuhhavini

Iklabishi elinomsoco kakhulu kuhhavini ngesimo se-casseroles - umqondo wangempela ozosiza ukufezekisa ukunambitheka kwendabuko kwesitsha sakho ozithandayo, ugweme inqubo eyinkimbinkimbi yemikhiqizo yokugqoka egqabeni leklabishi. Yonke imikhiqizo ilula, izithako zemifino evunyelwe kancane epanini, kodwa ungafisi, kepha yenza kalula.

Izithako:

• Iklabishi eqoshiwe - 1 kg;
• i-forcemeat - 700 g;
• anyanisi kanye izaqathe - ama-2 ama-pcs .;
• i-tomato ijusi - 350 ml;
• irayisi ephekwe - 100 g;
• ikhasi elimnandi - ucezu olu-1;
• ukhilimu omuncu - 150 g;
• usawoti, pepper, amafutha.

Ukulungiselela

1. Hlunga anyanisi, usike izaqathe ngamagundane, bese ulondoloza emafutheni.
2. Esikhathini sophisi othosiwe wengeze iklabishi enqunyiwe kanye ne-pepper elimnandi, u-tomit ngaphansi kwesiqubu semaminithi angu-5, engeza usawoti.
3. Hlanganisa inyama enobisi nelayisi, usawoti kanye nenkathi ngezinongo.
4. Ngendlela yamafutha, ubeke isigamu semifino, ubanjwe ngamabhontshisi, umboze iklabishi.
5. Hlanganisa i-mors, ukhilimu omuncu, engeza usawoti, uthele phezu kwe-casserole.
6. Bhaka, ehlanganiswe ne-foil, imizuzu engu-50 ngama-degree angu-200.
7. Susa le foil, ubhake iklabishi evilaphayo kuhhavini ngeminye imizuzu engu-10.

Iklabishi evilaphayo ihamba nge-sauerkraut kuhhavini

Akuyona neze iresiphi entsha yesidlo - iklabishi evilaphayo kuhhavini. Isitsha esiphundu ngendlela engavamile yesidlo saseRussia esidala ngokuqinisekile siyojabulela bonke abadla ekhaya, njengendlela yokuhlobisa amazambane abilisiwe anikezwa ngezicucu noma amazambane ahlambulukile, ungakwazi ukuhambisana nesitsha nge-sauce elula ephuzi omuncu.

Izithako:

• i-sauerkraut - i-300 g;
• ingulube egayiwe - 350 g;
• irayisi abilisiwe - 50 g;
• anyanisi - ucezu olulodwa;
• i-garlic - amazinyo amabili;
• usawoti, pepper;
• ukhilimu omuncu - 100 ml;
• amanzi 100 ml;
• ufulawa - 1 tbsp. l.;
• amakhambi omile - 1 tsp.

Ukulungiselela

1. Sika iklabishi nge anyanisi oqoshiwe negaliki kancane epanini lokuthosa, ufake i-mince, engeza ilayisi.
2. Usawoti, i-pepper, ifomu le-cuttinglets, efakwa efomu.
3. Ephakeni eliwomile elomile, ukushisa ufulawa, engeza ukhilimu omuncu, bese ufaka umhluzi, upheke uze ubilise futhi ukhule.
4. Isizini ngosawoti kanye nenkathi ngamakhambi.
5. Thela phezu kwamaqabunga eklabishi.
6. Ukugcoba kuhhavini imizuzu engu-30-40 ku-180 degrees.

Iklabishi evilaphayo ihamba namazambane kuhhavini

Ukupheka amavolumu omnandi aklabishi , i-recipe kuhhavini izokusiza ukwakha isidlo esihle kakhulu kanye nokuhlobisa. Uma inyama ekhonjiwe izophekwa ekhaya, khona-ke iklabishi ingcono ukupheqa inyama, ngakho amaqabunga ekhabishi azoba yi-juicier, i-sweet pepper, u-anyanisi ne-izaqathe ayengezwa ekugxotsheni, irayisi kulokhu okuhlukile ngeke kube kufanele.

Izithako:

• inyama - 600 g;
• Iklabishi - 300 g;
• anyanisi, izaqathe, i-paprika - 1 pc.;
• i-garlic - amazinyo amathathu;
• amazambane - izingcezu ezingu-6-8;
• utamatisi unamathisele - 1 tbsp. l.;
• ukhilimu omuncu - into eyodwa;
• amanzi - 1/2;
• amafutha yemifino - 2 tbsp. l.;
• usawoti, pepper, amakhambi omisiwe.

Ukulungiselela

1. Pheqa nge inyama inyama grinder, iklabishi, anyanisi, izaqathe, pepper kanye garlic. Usawoti, inkathi, uhlanganise.
2. Hlanganisa ama-cutlets, uwafake esikhunjini.
3. Sika amazambane zibe ngamacwecwe, uwasabalalise emkhatsini wemiklabishi.
4. Hlanganisa utamatisi unamathela, ibhotela, ukhilimu omuncu namanzi, usawoti, inkathi nezinongo, uthele isikhunta.
5. Bhaka imizuzu engama-40 ngaphansi kobucwebe futhi obomvu imizuzu engu-10 ngaphansi kwe-grill, ngaphandle kwesihenqo.

Iklabishi evilaphayo ihamba ngamakhowe kuhhavini

Ngokusobala ngaphandle kwenyama, iklabishi ephuzi ephuziwe ehhavini, hhayi ephansi kunambitha noma izakhi zokudla okunomsoco wesidlo sendabuko. Ukuze uthole i-gravy, imayonnaise enomzimba isetshenziswe, kodwa ingasuswa ngokuphepha futhi ishiywe isanisi, bese kunciphisa okuqukethwe kwekhalori. Esikhundleni sokudla, ungasebenzisa noma yikuphi amakhowe amasha.

Izithako:

• ama-mushroom - 1 kg;
• Iklabishi - 500 g;
• irayisi ephekwe - 150 g;
• anyanisi, izaqathe - ama-2 ama-pcs;
• imayonnaise enomzimba - 150 g;
• Utamatisi unamathele - 30 g;
• i-ketchup noma utamatisi isilimu - 100 g;
• amanzi 100 ml;
• ufulawa wokunkwa;
• usawoti, amakhambi omisiwe.

Ukulungiselela

1. Hlanganisa u-anyanisi nama-izaqathe, hlanganisa isigamu se gazinga ngamakhowe aqoshiwe, iklabishi, ilayisi.
2. Yethula ukunamathiswa komanyolo we-tomate, isikhunta amabhola, ugoqa ufulawa.
3. Fry kuze kube yinqweqwe, ufake isikhunta.
4. Hlanganisa imayonnaise, i-ketchup, amakhambi namanzi. Thela phezu kwamaqabunga eklabishi, imise ngaphansi kwesembozo kuhhavini imizuzu engama-30 ngo-180.

Iklabishi evilaphayo igoqa kuhhavini nge ushizi

Kuzokwenziwa iklabishi eliyiphunga elimnandi eliyiphunga kuhhavini uma ubhakaza ngaphansi kwe "cap" ushizi. Ukwelapha okunjalo kungaba ngesibindi futhi ubeke itafula lokugubha. Ukulungiselela akuthatha isikhathi esiningi, uma usebenzisa imfuyo njengesisekelo, engeza imifino encane yamafutha ne-scrolled for juiciness: anyanisi, pepper elimnandi, i-garlic.

Izithako:

• inkukhu yezinkukhu ezivela ebileni nasemathangeni - 600 g;
• amafutha esinqumelo - 200 g;
• Iklabishi - 300 g;
• anyanisi, izaqathe, pepper enhle - ama-2 ama-pcs .;
• i-garlic - amazinyo amathathu;
• imayonnaise - 150 g;
• amanzi 100 ml;
• ushizi kanzima - 200 g;
• usawoti, pepper, ufulawa wokudla.

Ukulungiselela

1. Hlanganisa inyama, isinqumelo, iklabishi kanye ne-1 pc ngokusebenzisa i-strainer enkulu ye-grinder yenyama. anyanisi, isanqante ne-pepper. Usawoti kanye nenkathi.
2. Uhlobo lwe-cutlets, i-pan, gazinga emafutheni.
3. Beka efomu.
4. Fry imifino esele, eqoshiwe enkulu, uthele emigqumeni yeklabishi.
5. Hlanganisa imayonnaise, ugarlic oqoshiwe namanzi, engeza, uthele isikhunta.
6. Fafaza ushizi ogayiwe, ubhake imizuzu engu-30 ngo-180.

Iklabishi evilaphayo isuka ku-turkey kuhhavini

Ukulungiswa kweklabishi evilaphayo kuhhavini akuyona ibhizinisi elikhohlisayo, zonke izingxenye zihanjiswe nge-grinder yezinyama, zifakwa esikhunjini futhi ziphekwe ngosawoti, ngenxa yalokho, ngisho inyama ephilile ifakwe emanzini yemifino kanye ne-gravy futhi iyoba yindabuko enomsoco futhi ekhangayo. Isitsha esivela eTurkey singabizwa ngokuzethemba ngokuthi ukudla, ukhilimu omuncu noma ukhilimu ophansi we-fat kufanelekile i-gravy.

Izithako:

• i-turkey enezinhlanzi - 600 g;
• Iklabishi ishicilelwe - 300 g;
• anyanisi - ucezu olulodwa;
• iqanda - ucezu olu-1;
• ukhilimu omuncu - 1 tbsp. l.;
• ukhilimu - into engu-1;
• imifino - 50 g;
• ufulawa - 2 tbsp. l.;
• usawoti, umnyama omnyama;
• amakhambi omisiwe "i-bouquet zokuhlobisa" - 2 tsp.

Ukulungiselela

1. Hlanganisa i-forcemeat neklabishi, anyanisi oqoshiwe, iqanda.
2. Yethula ukhilimu omuncu, gxuma, uphonsa i-spoonful kafulawa, usawoti, inkathi ne-pepper.
3. Yakha izingqimba, zibophe, zifake esikhunjini.
4. Thela ukhilimu, ubhake ngaphansi kwesembozo imizuzu engu-40 ngo-170.