Ukudla ngesiFulentshi kulungiselelwe kusuka enkukhu, yenkomo, kepha ngokuvamile kusetshenziswa ingulube. Lesi sidlo siphume ngendlela engavamile futhi esihlwabusayo. Manje sizokutshela izindlela ezimbalwa zokupheka inyama ngesiFulentshi nge ingulube.
Iresiphi yenyama "Ingulube ngesiFulentshi"
Izithako:
- i-fillet yengulube - 1 kg;
- amazambane - 500 g;
- anyanisi - izingcezu ezine;
- utamatisi - 300 g;
- ushizi - 200 g;
- imayonnaise, usawoti, pepper omnyama, amafutha yemifino.
Ukulungiselela
Sinquma inyama ibe yizicucu ezincane, sishaywa, usawoti ovela ezinhlangothini ezimbili bese sibeka emgodini wokubhaka, ngaphambi kokuhamba ngamafutha, kude nakunye. Sika izindandatho zama-anyanisi noma izindandatho zemizuzu, zibeke inyama nangufutha nge imayonnaise. Okulandelayo, faka utamatisi, uthathe imibuthano. With pepper ukunambitha bese ufafaze isigamu ushizi ogayiwe. Sibheka amazambane, sinciphise tincetu, usawoti bese usibeka ebhodini lokubhaka phakathi kwenyama.
Esikhathini sehhavini, sishiswe ngama-degrees angu-200, silungiselela inyama ngesiFulentshi cishe amahora ama-1.5, njalo sithelela ijusi, ekhishwa ngesikhathi sokupheka. Uma enganele, uthele ngamanye abilayo amanzi. Cishe imizuzu engama-20-30 ngaphambi kokupheka, ufafaze inyama namazambane nge ushizi esele.
"Yidla ngesiFulentshi" ngulube
Izithako:
- ingulube - 800 g;
- anyanisi - izingcezu ezimbili;
- ushizi onzima - 200 g;
- ama-champignon ekheniwe - 300 g;
- ukhilimu omuncu - 2 tbsp. izinkezo;
- imayonnaise - 2 tbsp. izinkezo;
- ukhilimu ushizi namakhambi - 50 g;
- usawoti, pepper, izinongo - ukunambitha.
Ukulungiselela
Inyama yenziwe yizicucu cishe ngo-1.5 cm, bese ishaywa kahle ezinhlangothini zombili bese uphonsa ngosawoti kanye nepelepele. Siyibeka ephepheni lokubhaka. Sihlanganisa ukhilimu omuncu, imayonnaise kanye noshizi ushizi ngamakhambi, uhlanganise kahle. Oily lubricate ingxube umphumela inyama. Sika u-anyanisi ube amasongo omabili bese uwabeka enyameni. Ukusuka ngenhla sibeka amakhowe, sinqume ngamacwecwe. Phezulu kwalo, sishaya ngenhlanganisela elungiselelwe. Ufafaze inyama nge shizi egayiwe bese uyithumela kuhhavini, uphethwe kuma-degree angu-180 ngamaminithi angu-50.
"Yidla ngesiFulentshi" kusuka enkhumba ngotamatisi
Izithako:
- Ingulube ishiya - 400 g;
- anyanisi - izingcezu ezimbili;
- ushizi - 250 g;
- utamatisi - ama-3 ama-pcs .;
- imifino ka-parsley - 20 g;
- i-garlic - ama-clove amabili;
- imayonnaise - 200 g;
- usawoti, pepper, amafutha yemifino.
Ukulungiselela
Ukuhlanza ingulube, okomisiwe futhi uthathe izicucu ubukhulu buka 8-10 mm. Isiqeshana ngasinye sihlanganiswe nefilimu futhi siyashaywa. Sifaka ama-chops ebhodini lokubhaka, sigcobe ngamafutha omquba. Bafafaze ngosawoti kanye nopelepele. I-garlic idluliselwa emaphepheni. Ama-anyanisi ahlanzwa futhi ahlukaniswe amasongo. Siphula imifino, usike utamatisi ngamasongo. Ezingxenyeni esifake u-anyanisi, kusuka phezulu senza inetha kusuka kumayonnaise. Bese ubeka utamatisi, uwafake kancane bese uwafafaza nge-pepper, bese ufafaza ama-herbs aqoshiwe kanye negalikhi. Futhi, yenza igridi ye-imayonnaise. Ufafaze kakhulu ushizi oqoshiwe. Bhaka inyama kuhhavini ekushiseni kwama-degrees angu-180 imizuzu engu-40. Lokhu kulungiselelwe "inyama ngesiFulentshi" utamatisi .
"Yidla ngesiFulentshi" kusuka enkhumba nge-ananas
Izithako:
- ingulube - 0,5 kg;
- ushizi kanzima - 400 g;
- Iphayinaphu yamathinini - 1 ingakwazi;
- anyanisi - ama-3 ama-pcs.;
- amafutha yemifino - 2 tbsp. izinkezo;
- ijusi kalamula - 2 tbsp. izinkezo;
- imayonnaise;
- usawoti, pepper - ukunambitha.
Ukulungiselela
Sika inyama ibe yizicucu zesayizi oyifunayo bese uwashaya. Khona-ke usawoti kanye nopelepele, gcoba ngamafutha omifino, uthele ngejusi lemon. Simboza izitsha ngendwanguzelo bese sibeka emakhazeni, ukuze inyama ihlanjululwe. Ngaphansi kwephepha lokubhaka kwakubeka ungqimba we-anyanisi, uthathe amasongo amabili noma amasongo, sibeka inyama phezulu, sigcobe nge-imayonnaise. Sakaza izingcezu ze-ananas, futhi uphinde usule imayonnaise uphinde ufafaze ushizi ogayiwe. Bhaka inyama ne-ananasini ekushiseni kwama-180-190 degrees 40 imizuzu.