Ukushisa isikhathi eside emazingeni okushisa aphansi kakhulu kuzuza njalo kunoma yimuphi inyama. Ukupheka emibhokisini kwenza kube lula ukufaka le mboni elula empilweni, futhi endleleni yokugcoba inyama nge ukunambitheka kanye nephunga lazo zonke izithasiselo ozikhethile ukuzibeka. Ngaphandle kokugcwalisa kwayo, inyama embizeni ehhavini ilungele ukuhleka ngokuhlelekile, okubaluleke kakhulu kubo bonke abafunda ukupheka kuphela.
Ukupheka kwesilwane ngesiFulentshi ezimbizeni kuhhavini
Inyosi isitayela seProvencal isilungiswa ngobuningi bemifino, imifino futhi ngokuqinisekile ngesisekelo sewayini ne-tomato sauce. Isimo esibophezelayo futhi ukuhlanganisa amakhemikhali ajwayelekile okudla kweMedithera: thyme, rosemary, oregano.
Izithako:
- yenkomo - 840 g;
- ufulawa - 45 g;
- izaqathe - 330 g;
- iziqu zesilimo esidliwayo esinamagatsha anamanzi - ama-3 ama-pcs .;
- amazinyo ka-garlic - izingcezu ezingu-3;
- iwayini elibomvu (elomile) - 480 ml;
- anyanisi - 145 g;
- Inkomo yenkomo - 490 ml;
- utamatisi - 425 g;
- amazambane nezilimo eziyizigaxa - 630 g;
- ama-mushroom - 440 g;
- I-thyme eyomile, i-oregano, i-marjoram - 1/2 isipuni ngayinye;
- rosemary - amagatsha amabili;
- iqabunga le-laurel - 1 pc.
Ukulungiselela
Isidlo esilungisiwe ngaphambili, siwuqothula. Ngalesi sizathu, inyama yenkomo ifafazwa ngopuphu nosawoti futhi iboniswe ngokushisa okukhulu. Okulandelayo, izingcezu ezinkulu zemifino zengezwa enyameni futhi zivunyelwe ukuba zikwazi ukuqonda ngokugqamile. Ekugcineni, engeza i-garlic eqoshiwe, futhi emva kwengxenye yomzuzu beka inyama nemifino phezu kwezimbiza. Izitsha lapho kuphekwa khona, i-deglaziruyte inani elincane lewayini elibomvu, uma likhuphuka kancane, uthele umhluzi kanye utamatisi, engeza amakhambi bese uvumela u-sauce ukuya emathunjini. Thela okuqukethwe kwe-sauce yamabhodwe bese ubeka yonke into esetshenziselwa ukushisa ama-degrees angu-165 ngehora nengxenye.
Inyama nemifino ebhodweni kuhhavini
Izithako:
- anyanisi - 145 g;
- ikhasi elimnandi - 360 g;
- amazambane - 370 g;
- ama-clove kagalikhi - ama-3 ama-pcs .;
- ubhontshisi obunqotshwe - 580 g;
- utamatisi - 760 g;
- amanzi - 480 ml;
- yenkomo - 1.2 kg;
- i-paprika, i-cumin - i-2 tsp ngayinye;
- i-coriander - ithispuni 1;
- i-cayenne pepper, i-oregano - 1/2 isipuni ngayinye.
Ukulungiselela
Esikhathini salolu hlelo lokupheka inyama ezimbizeni kuhhavini, kusengaphambili ukulungiselela izithako akudingeki, kuzodingeka kuphela ukuba wenze isobho esilula. Ukuze uthole le sauce, utamatisi athululelwa ngamanzi futhi wanezela nazo zonke izinongo ohlwini. Khona-ke i-sauce kufanele ifakwe emathumba, ishaywa nge-blender futhi isuswe emlilweni.
Spread izingcezu ezinkulu zemifino nenyama ezimbizeni, uthele i-sauce bese ubeka yonke into efudumele ku-oven degrees 155 amahora amabili. Hlola okuqukethwe ngezikhathi ezithile, ungeze amanzi, uma kunesidingo.
Inkukhu isitsheni emabhodini kuhhavini
Izithako:
- inkukhu (amathanga) - ama-6 ama-pcs;
- ama-clove - ama-5 efihlekile;
- i-asterisk;
- imbewu yesinaphi, i-cumin - 1/2 tsp.
- amanzi - 45 ml;
- amazinyo ka-garlic - izingcezu ezingu-5-6;
- impande ye-ginger - 5 cm;
- amazambane nezilimo eziyizigaxa - 270 g;
- anyanisi - 130 g;
- utamatisi - 390 g.
Ukulungiselela
Ngaphambi kokuba upheke inyama embizeni kuhhavini, phuza ukugcoba, i-anise, isinaphi kanye ne-cumin ku-stupa. Ingxube elandelwayo ifakwe ngamanzi ashisayo bese ushiya ukuvula ukunambitheka. Hlukana nogarlikhi nge-ginger. Hlanganisa izinongo ngokunamathisela okumnandi, engeza ucezu othakazelisayo kasawoti kanye nenkukhu yonke le mikhukhu yenkukhu. Ngaphansi kwebhodlela lokubhaka, faka imifino eqoshiwe, usakaze inyama phezulu bese uhlanganisa yonke into ngamanzi ashisayo 2/3. Beka inyama ukuba iphele kuhhavini ngamasentimitha angu-160 ngehora nengxenye. I-ragout indawo elungile kumapuleti, uhlobise ngamakhambi kanye nesilwane.