Ithanga liyisiko esingcono kakhulu se-melon eliwusizo. Izithelo zempuphu ziqukethe izinto eziningi eziwusizo emzimbeni womuntu. Ngokunambitheka nephunga, ithanga lihlanganiswa ngokuhambisana nemikhiqizo ehlukahlukene, kuhlanganise inyama yezilwane ezahlukene.
Uma upheka ngandlela-thile, izitsha ezahlukene ezivela ithanga nenkukhu , zinganconywa ekudleni. Lokhu, kodwa, akusho neze ukuthi bayoba yisithukuthezi, bengenasidingo futhi abangenasidingo.
Nazi ezinye zokupheka lapho inkukhu ene-ithanga - izithako eziyinhloko (yiqiniso, sizosebenzisa ezinye imikhiqizo ukwenza kube yinto ewusizo futhi enhle kakhulu ngangokunokwenzeka).
Ithanga elinenkukhu kuhhavini
Izithako:
- Inkukhu ye-inkukhu (inyama evela emathunjini) - cishe i-300 g;
- pulpp - cishe 400 g;
- ukhilimu wezinyosi zemvelo (kungenziwa esikhundleni sewayini elibomvu i-pink itafula) - cishe i-100 ml;
- amafutha omhlabathi owomile (i-safari, umquba, i-pepper elimnandi, i-paprika, i-clove);
- garlic - 2-3 clove;
- amanoni amancane enkukhu;
- imifino esisha (iparsley, dill, rosemary, basil, coriander).
Ukulungiselela
I-chicken fillet yinqamule emifushane (ngaphesheya kwezintambo). I-pumpp pulp izokwehla izikhathi eziyi-1.5-2 ezinkulu kunenkukhu yenkukhu.
Ifomu elimangazayo lokubhaka (mhlawumbe ingilazi noma i-ceramic) ligcwala kakhulu ngamafutha enkukhu (noma amafutha omquba). Sizobeka izingcezu zenyama efomini ehamba ne-ithanga. Masigqoke ukhilimu ngezinongo ezomile zomhlabathi futhi kancane. Thela inkukhu nge-ithanga, uthele nge-lid (noma foil) futhi ubeke kuhhavini elushisayo ngaphambi kwemizuzu engu-40. Inkukhu eyenziwe ngomumo nge-ithanga ne-sauce ukhilimu ifakwe emaceleni futhi isetshenziswe, ifakwe nge-garlic eqoshiwe kanye nemifino.
Isitsha esifanayo emikhiqizo efanayo singapheka embizeni yokukhonza noma embizeni enkulu yomndeni. Uma ushintshe kancane iresiphi, ungakwazi ukupheka enkukhu yehhavini nge ithanga namazambane. Ukuze wenze lokhu, usike amazambane ahlutshiwe ngendlela efanayo ne-ithanga.
Ungalungisa isidlo somndeni iyingxube encane eyayigcwele inkukhu nelayisi. Futhi awukwazi ukupheka nje kuphela ithanga elijikelezayo, ulisebenzise njengebhodlela, kodwa futhi emathangeni amafomu e-oblong, uwahlukanise ngesigamu futhi uwasebenzise njengama-baking izitsha.
Ithanga eligcwele inkukhu nelayisi
Izithako:
- ithanga - 1 pc. usayizi wesilinganiso;
- inkukhu ye-inkukhu - cishe 400 g;
- anyanisi - 1 pc.;
- ilayisi engahle iphuzi - i-300 g;
- ikhasi elibomvu elimnandi - 1-2 ama-pcs .;
- garlic - 2-3 clove;
- izinongo ezomile (isibonelo, i-curry mix);
- iqanda inkukhu ngentando - 1-2 izingcezu;
- imifino emisha ihlukile.
Ukulungiselela
Okokuqala sizokulungisa izidakamizwa, sidlulise inyama, i-anyanisi, i-pepper enhle ne-garlic ngokusebenzisa i-grinder yenyama enombukiso omkhulu. Cha, yebo, uma uthanda - ungaduna izinkukhu ezinkukhu (kanye anyanisi, pepper kanye negalikhi) ngesandla ngesandla sommese ezinqoleni ezincane kakhulu. Bese uhlanza ngokucophelela ilayisi ngamanzi abandayo abandayo, bese ugcwalisa ngamanzi abilayo bese emva kwemizuzu emihlanu kuya kweyi-10 sizokhipha amanzi.
Hlanganisa inyama enobisi nelayisi nezinongo ezomile. Ungakwazi ukungeza kancane bese ufaka iqanda, uma ufisa.
Uma ithanga liyindilinga, nqamula phezulu bese ususa imbewu nge-spoon. Gcwalisa inyama enobuthi bese uthele u-sauce, umhluzi noma amanzi, ngoba irayisi iyovuvukala futhi ikhulise ivolumu. Vala isembozo phezulu (noma ungakumboza ngekhekhe eliphambanweni ehlahleni elilula).
Uma ithanga liyi-oblong - lihlukaniswe ngesigamu futhi lenze njengezikebhe. Gcwalisa izikebhe ngokugxila (ungawafaka nge-foil). Okulandelayo, faka ithanga eligxotshiwe kuhhavini, lishiswe ekushiseni kwama-180-200 degrees C, bese ubhake imizuzu engama-40. Ngesikhathi ukulungiselela ama-juice nama-flavour yamathanga kugcwalisa ukugxila-kuyoba okuhlwabusayo kakhulu. Ungayinquma tincetu zamathanga. Khonza nge-greenery.