Namhlanje siza kukuxelela indlela yokulungisa kakuhle i-turkey kwi-sauce enomuncu. Oku kuncedo kakhulu, ukutya okunokutya kwaye, ngexesha elifanayo, isidlo esiphundu kakhulu siza kuba yongqinisiso oluhle kunaluphi na uhlobiso, kwaye lunokuncediswa kokubili ngeveki kunye netafile yeholide.
I-fillet yaseTurkey kwi-cream cream sauce - iresiphi
Izithako:
- i-turkey fillet - 1.3 kg;
- i-anyanisi - 300 g;
- ukhilimu omuncu kunye nomxholo weoli u-20% - 275-300 g;
- ioli ehlanjulweyo - 35 ml;
- umgubo wengqolowa - 60-90 g;
- I- nutmeg okanye i-coriander-ukunambitha;
- Iinqununu ukukhetha ukusuka - ukunambitha;
- umsila omnyama omnyama - ukunambitha;
- ityuwa;
- iifriji ezintsha (ukhetho).
Ukulungiselela
Ukucima sithatha i-fillet yesifuba se-turkey okanye inyama yamathanga entaka, yihlambulule kakuhle kwaye uyidle. Emva koko uyinqumle kwi-slabs longitudinal kwaye uwabeke kwindawo ekhutshisayo okanye epanini yelitye, apho esiza kuthulula khona i-oli ehlanjululwayo. Xa iinqunto ze-turkey zityhutyha, zibalele ngetyuwa, i-coriander yomhlaba okanye i-nutmeg, faka iziqholo kwisinambatho sakho, ukunambitheka ngomsi womnyama omnyama, udibanise uthele iglasi yamanzi abilayo. Ukuba unqwenela, unokongeza i-pepper yaseBulgarian kunye neetatayi. Ixesha lisiza i-pan nge-lid kwaye ushiye inyama ukuba idibanise ngomlilo olinganiselayo.
Ngeli xesha, sihlambulule i-husk kwaye sinqunqise i-anyanisi kwaye siwusibe, sivuselele, de kube yigolide. Ngoku uthele umgubo wengqolowa uze ume ekutshiseni kwamanye amabini okanye emithathu imizuzu, uphazamise ngokuqhubekayo. Emva koko sitshintshisa ubunzima be-anyanisi kwinyama, sixube, usilethele ityuwa kunye neziqholo kwaye vumela ukuba kuphele imizuzu engamashumi amabini anesihlanu.
Emva koko, sibeka ukhilimu omuncu, sixube kwaye uvumele isitya siqhubeke enye imizuzu emihlanu. Ngoku kongeza ukuba ufuna i-melrenko icocekile imifuno emitsha, xuba, uvale izitya nge-lid, cima isitofu uze usenzele enye imizuzu elishumi.
I-Stewed turkey e-souric sauce emuncu kwi-multivark
Izithako:
- inyama ye-turkey - 1.2 kg;
- anyanisi - 220 g;
- ukhilimu omuncu kunye nomxholo weoli u-20% - 220 g;
- ioli ehlanjulweyo - 35 ml;
- Umhluzi wenkukhu okanye imifuno - 220 ml;
- isardadi - 90-120 g;
- iwayini elimhlophe - 120 ml;
- Iinqununu ukukhetha ukusuka - ukunambitha;
- umsila omnyama - ukunambitha;
- ityuwa;
- imifuno emitsha.
Ukulungiselela
Inyama yaseTurkey iyahlanjiswa, yomiswe ngamathayile okanye iphephayidi yamaphepha kunye nokunquma kwiingxenye zemihlathi. Kwimibala ehlukeneyo uthele ioli ecocekileyo encinci, vula "Frying" okanye "Ukubhaka" kwimodi uze ubeke iicandelo ze-turkey. Emva kokuba inyama ibhontshwe kumacala onke, faka i-anyanisi ecocekileyo ngaphambi kokuhlanjululwa kunye ne-Fry yonke enye enye imizuzu emihlanu ukuya kweyisixhenxe.
Ngoku songeza iwayini kwaye sigcine isitya kuze kube yilapho iphela iphepha malunga nesiqingatha. Emva koko, uthele umhluzi ukuvutha, ubeke ukhilimu omuncu, siwuthande isitya ngetyuwa, umquba womhlaba, faka iziqholo kwibala lakho kwaye ushintshe ifowuni kumsebenzi "Kucima". Ukuze inyama ibe yincinci idla ngokwaneleyo imizuzu engamashumi amathathu, kodwa ukuba ulungiselela amanqwanqwa amaninzi e-turkey kunokuba kuyimfuneko ukwandisa ixesha ukuya kwimashumi amane okanye amahlanu imizuzu.
Ngoku wongeza isardadi, imifuno encinci ecolileyo kwaye siphume isitya kwiprogram enye kwimizuzu elishumi.
I-turkey kwi-ayisikhilimu enomdli omuncu ngokubhekiselele kule recipe ingapheka kwi-oven ngokuyibeka epanini ye-sauté phantsi kwesiqhekeza kwiqondo lokushisa lama-180 degrees kwiminyaka engamashumi amane ukuya kwamashumi amahlanu.
I-Turkey ngamakhowa kwi-sauce enomsoco
Izithako:
- i-turkey fillet - 450 g;
- amakhowe - 350 g;
- ioli ehlanjulweyo - 35 ml;
- ukhilimu omuncu kunye nomxholo weoli u-20% - 250 g;
- amanzi aphethwe - 75 ml;
- igalikhi - ama-1-2 amazinyo;
- imifuno emitsha - ukunambitha;
- Iinqununu ukukhetha ukusuka - ukunambitha;
- umsila omnyama omnyama - ukunambitha;
- ityuwa.
Ukulungiselela
I-turlet filkey ehlanjwe kwaye yomisiwe iyanqunyulwa