I-baked meat is hhayi kuphela okumnandi, kodwa futhi ewusizo, ngoba indlela yokupheka ukudla kuhhavini kubhekwa njengento ethandekayo kakhulu futhi kunconywa ngabanikazi bokudla.
Inyama, iphekwe kuhhavini ifaka endaweni eyodwa
Izithako:
- i-veal noma ingulube - isiqeshana esisodwa esisindayo cishe esisodwa kilogram;
- amazinyo ka-garlic - ama-3-4 ama-pcs .;
- imayonnaise - 60 g;
- i-sunflower, i-odorless - 15 ml;
- rosemary fresh (ozikhethela) - igatsha elingu-1;
- basil omisiwe noma amakhambi aseMitaliya omisiwe - 2 pinch;
- usawoti ogcwele amatshe - 15-20 g;
- i-pepper emnyama (umhlabathi) - i-2 pinch;
- Umhlabathi we-coriander - uphonsa.
Ukulungiselela
Uma ubhaka inyama kuhhavini esiqeshini sonke, khona-ke ku-foil noma kumikhono kuphela. Ngakho-ke, lizohlala limanzi futhi lizoba okumnandi kakhulu. Ngalesi sizathu, i-ngulube noma i-veal pulp ngaphandle kwethambo kufanelekile.
Okufanelekile, ucezu lwesinkwa kufanele luhanjiswe amahora amaningana. Ukuze wenze lokhu, hlambulula, uwagcobe ngamanzi, bese usuxubha nge-salt salt, usawoti we-pepper kanye ne-coriander, i-basil eyomile noma ama-italiya ase-Italy, futhi ucindezelwe ngomshini wokugcoba noma u-garlic. Ekugcineni, sidla ucezu lwemayonnaise bese siyisula kuzo zonke izinhlangothi.
Sifaka inyama efihliwe epholiseni eliphindiwe kabili, lifake uphawu, ukuze ama-juzi angafihli uma ebhakwa bese efakwa esitokisini sokubhaka kuhhavini elifudumele kuze kube ngu-210 degrees. Ngemuva kwehora, uma ingulube futhi emva kwemizuzu engamashumi ayisishiyagalolunye - uma i-veal, ithatha ipheshana epulangwe, livumele lipholile phansi kancane noma ngokuphelele (mhlawumbe), bese uvula le foil, usike ucezu zibe izingxenye ezincane bese usebenza etafuleni.
Inyama, kubhaka kuhhavini namazambane nama-mushroom
Izithako:
- ingulube noma i-veal (ngaphandle kwethambo) - 610 g;
- amazambane - 990 g;
- amakhowe - 220 g;
- ama-anyanisi ama-a-165 g;
- ushizi obomvu obabayo - 145 g;
- izinongo zokudla - ukunambitha;
- imayonnaise (ekhaya elihle) - 185-230 g;
- basil omisiwe noma ama-provencal amakhambi - i-2 pinch;
- usawoti omuncu nomhlabathi omnyama omnyama - ukunambitha
- i-dill (amakhambi amasha) - i-bunch encane.
Ukulungiselela
Ingulube noma i-veal yokubhaka kuhhavini namazambane nama-mushroom kufanele ahanjiswe kancane kancane. Ngenxa yalokhu, usike umkhiqizo ube yizicucu kuze kube ngamamentimitha angu-1 ububanzi bese uwashaya ngesando sokupheka. Khona-ke sihlanganisa lezi zingcezu ngosawoti, umsila omhlabathi kanye nenkathi nezinongo ezifunayo. Sishiya inyama esitsheni amahora ambalwa, futhi ngalesi sikhathi silungiselela izingxenye ezisele zesidlo. Sibheka amazambane bese siwasika emibuthanweni emincane, kanti ama-bulbs emasongweni.
Amakhowe asetshenzwa ngokuya ngemvelaphi. Umkhiqizo wezinkuni kufanele ubiliswe ngemuva kokugeza okwengeziwe ngamaminithi angamashumi amabili emanzini anosawoti, futhi amakhowe angadliwa ngokushesha ngaphandle kokuwabeka ekutholeni ukwelashwa okuphambili. Sigaya futhi ushizi onzima ku-grater, kanye nezimpungushe ezincane ze-dill ngommese obukhali.
Ukwenza isidlo, sifaka esitsheni esinamafutha ngokubhaka inyama yangasese efihliwe, phezulu sisakaza amabhande anyanisi, futhi kuwo amakhowe. Sigubha isendlalelo sama-mushroom nge-dill, usakaze ama-mugs amazambane avela phezulu bese ugoba isitsha nge-imayonnaise esebenziwe.
Manje kusele ukulinda ukupheka kokudla kuhhavini. Ukuze wenze lokhu, uphuthumayo kuya kuma-degree angu-200 bese ubeka i-timer imizuzu engamashumi amane, uma uthathwa ngokubhaka ingulube nangehora elilodwa - uma u-veal. Esikhathini esilandelayo, silungiselela isidlo imizuzu engamashumi amabili yokuqala ngaphansi kweshidi.
Inyama ebhaka ehlathini
Izithako:
- ithanga lincane - 2,2-2,4 kg;
- ingulube - 640 g;
- izaqathe - 90 g;
- anyanisi - 95 g;
- amazambane - 640 g;
- amanzi ahlanzekile - 390 ml;
- Amafutha e-sunflower, aphunga - 35 ml;
- basil omisiwe noma amakhambi aseMitaliya omisiwe - 2 pinch;
- usawoti ogcwele amatshe - 15-20 g;
- pepper omnyama (umhlabathi) - 2 pinch.
Ukulungiselela
Izitsha ezithokozisa kakhulu, ezihlwabusayo nezamangalisa zingahle zilungiselelwe ngokwale recipe. Ngenxa yalokhu, sidinga ithanga elincani, elisekuqaleni lingeyami, liqede phezulu njengenhlawulo futhi lishaye inyama yangaphakathi ngembewu.
Esikhathini sokupaka, siqala ukudlulisa u-anyanisi ne-izaqathe emafutheni we-sunflower, bese kuthi emva kwalokho faka inyama elicutshiwe, futhi emva kwamaminithi ayishumi amazambane aqoshiwe. Sengeza amanzi, engeza usawoti, pepper, basil kanye nezinongo bese uvumele ukuba kuphele eminye imizuzu emihlanu. Sishintsha okuqukethwe kwekhasi lokuthosa kanye neketshezi ku "embiza" yamathanga, simboze nge "lid", faka i-billet esitsheni sokubhaka bese ungeza amanzi phansi. Manje sigubungela ukwakheka nge-foil bese siyithumela ihora nehafu kuhhavini ishisa kufika kuma-degree angu-185.