Umlando we-ingulube ebilisiwe ubude, njengalolu hlu lwezinto zokupheka zokulungiselela. Ngendlela yayo yendabuko, inyamazane yengulube - inyamazane yengulube , ehlongozwa ngezinongo kanye nemifino ekhethiwe, bese ibhaka kancane kancane kancane. Ngokuhamba kwesikhathi, incane ishintshile, ngaphandle kokuthi esikhundleni sehhavini, ama-ovens anamuhla asetshenzisiwe, futhi ngezinye izikhathi inhlanzi yengulube ithathelwe indawo nezinye izingxenye zezidumbu noma inyama evela kwezinye izilwane. Okulandelayo, sizoxoxa ngendlela yokupheka ingulube ebilisiwe e-foil ekhaya.
Iresiphi ye-ingulube eyilisiwe yasekhaya enobilisiwe e-foil
Izithako:
- ingulube (noma yikuphi uhlangothi kusukela ezinyaweni) - 1.2 kg;
- okusanhlamvu lwesinaphi 12 g;
- amafutha yemifino - 20 ml;
- izaqathe - 150 g;
- ama-clove e-garlic - ama-12 ama-pcs.
Ukulungiselela
Ingulube elungiselelwe, ikhululiwe kuwo wonke amafutha amaningi, isikhumba, amathambo nama-tendon, okokuqala ugaxe ngamafutha, usawoti kanye ne-pepper kanye nosanhlamvu lwesinaphi, bese ubhaqa emanzini 5 i-garlic clove futhi usebenzise nokunamathisela okulandelayo. Ukuhlala zubchikami spikyem inyama kanye crowbar izaqathe. Lokhu kulula kakhulu: inyama yenza ukusikeka okujulile, okwanele ukwamukela ama-clove e-garlic noma imigoqo yesanqante. Khona-ke uhlala nje ukumboza inyama ngephepha lokubamba ukuthumela ukuphekwa ku-160 ° C. Kungakanani ukubhaka ingulube ebilisiwe ku-foil incike kuphela kuhhavini yakho, kodwa ngokwesilinganiso le nqubo ithatha kusukela kwesinye nesigamu kuya emahoreni amabili.
Ukuzenzela ingulube ingulube
Naphezu kokuthi ngokuvamile inyama ekhumba ingulube ayinamafutha nesikhumba, lokhu kungasiza ukwenza isidlo esilungisiwe siphuze kakhulu, kuyilapho sigcina inani elikhulu lomswakama. Emva kokupheka, ingulube ebilisiwe ingadliwa futhi idle ngokuqondile esikhumbeni, futhi ungayinquma uma kunesidingo.
Izithako:
- Ingulube (uthathe isikhumba) - 3 kg;
- i-garlic izidumbu - 3/4;
- ikhasi le-orange 1;
- uphizi we-pepper omnyama - ama-pcs angu-17;;
- i-cumin - 5 g;
- ikhasi elimnandi;
- amafutha yemifino - 35 ml.
Ukulungiselela
Ngenyama, sisusa wonke amathambo namafilimu, futhi emva kokugeza ngokucophelela futhi somisa sibeka ebhodini lokusika. Esikhathini sodaka siphuca yonke i-clove ka-garlic ngosasa ibe unamathisela obuncane noma obuncane, gubha inyama etholakala kuzo zonke izinhlangothi, ngaphandle kokuthinta isikhumba. Inyama nayo ihlotshiswe nge-pepper eqoshiwe, i-cumin, i-sweet and ground pepper kanye ne-pepper eshisayo noma i-mix of pepper, ifafaze i-zest. Futhi, ungakhohlwa ngosawoti, kubalulekile ukugubha inyama kuphela, kodwa futhi isikhumba.
Sifaka ingulube ibe ngumqulu bese siyilungisa nge-twine nanoma yikuphi intambo engenzi-synthetic eyobe ibhaka kuhhavini. Njengoba sesilungiselela ingulube ebhakabhaka eqoshiwe, siqala ukumboza inyama ngepende lokufaka iphepha bese sibeka efrijini amahora ambalwa.
I-marinated meat ifakwe esitokisini esiphezulu se-155 ° C bese ubhake cishe isigamu sehora. Nciphisa izinga lokushisa libe ngu-130 ° C bese upheka amahora angu-4 ngaphezulu. Half ihora ngaphambi kokuphela kokupheka, susa isikhumba esivela enyameni ukuze sikhuphule ngaphandle.
Iresiphi yenkomo yenkukhu ebilisiwe epholiseni
Izithako:
- inkukhu ye-inkukhu - 600 g;
- Inhlanganisela eyomile yamakha enkukhu - 50 g;
- ama-clove e-garlic - ama-6 ama-pcs.
Ukulungiselela
Kuthelwa emaphethelweni enkukhu yenkukhu ehlutshiwe nge-pasta, elungiselelwe kusuka egalelwe ngomswakama owomile wezinongo ze-clove zikagalikhi. Uma ukuxuba kwakho okwenziwe okwenziwe ngomumo kunokasawoti, ke ungayifaki esitsheni, kungenjalo i-isipuni ngeke ibe yinto engadingekile, kodwa izongeza kuphela ukunambitheka esitsheni. Manje faka inkukhu esitsheni sepulasitiki bese umboza nge-lid noma ifilimu yokudla. Emva kwamahora ama-2 inyama ingafakwa epholiseni bese ifakwa e-aerogril.
I-ingulube ebilisiwe e-foil e-foil isilungele isivinini esikhulu sokushisa nokushisa, imizuzu engu-20-25 (kuye ngokuthi ubukhulu bezinhlamvu). Ngemuva kokuphela kwesikhathi, i-kuru kusuka kudivayisi ayifinyeleli, kodwa shiya ukuya khona lapho.