Ukususela kwiwundlu, uncediswa ngemifuno, ulungiselele izitya ezinamathele kunye neentliziyo ezinomdla ngokutya okanye isidlo sakusihlwa. Ukuze ukwazi ukunambitha inyama enoncoko, akufuneki ukuba usasaze iindleko ezinkulu ezingenakubulungisa kwiivenkile zokudlela, kwanele ukuphinda iziphephelo ezichazwe ngezantsi.
Iwundlu elitshisiweyo nemifuno
Izithako:
- iifatata - 950 g;
- izaqathe - 55 g;
- ukholifulawa - 1/2 ifom;
- imvana - 925 g;
- anyanisi - 65 g;
- i-pinato pinki (kunye nekhumba elincinci) - 1 pc.;
- ityuwa, pepper, laurushka;
- imifino yedill, iparsley.
Ukulungiselela
Gcoba umthambo kakuhle kwaye uthathe iinqununu. I-anyanisi igaya kwi-cube encinci, i-fry kwi-cauldron kunye nokongezwa kwebhotela, uze uyilahle inyama, uyikhuphe kwaye uyikhuphe ngaphandle kwemizuzu engama-30 ubuncinane bushushu, uvuselele.
Okwangoku, iidroti, i-peel kwaye igalelwe imichilo, iyithumele kwi-kazanok. Gcoba utamatisi kunye neklabishi, nqakraza kwiinqununu ezinkulu. I-Peel litate, uthathe amancinci amancinci. Okokuqala, thumela kwiitya izitamatisi kunye neklabishi, kwaye emva koko amazambane. Phezulu ngepilisi emnyama, ityuwa kwaye uphonsa i-laurushka.
Gcwalisa iziqulatho ngamanzi, zimboze nge-lid kunye ne-simmer imizuzu engama-40. Ncedisa i-stew ephelile, ifafazwe ngemifuno ephosiweyo.
Iwundlu elitshisiweyo kunye nemifuno kwindlela yaseArmenia
Izithako:
- imvana - 450 g;
- ioli yeoli (umgangatho) - 45 ml;
- anyanisi - 55;
- utamatisi onesikhumba esincinci - 2 ii-pcs.;
- izaqathe - 75 g;
- amazambane - 125 g;
- igalikhi - amazinyo ama-2;
- I-pepper yaseBulgaria (inyama) - 2 ii-pcs.;
- iqela leparsley elitsha;
- imbewu yekhamni;
- basil - 15 g;
- amanzi 750 ml.
Ukulungiselela
I-Peel utamatisi kunye neetikiti, susela kwaye uthathe iikhabhi. Ukusuka kwipupele, thatha imbewu uze uthathe imichilo, kunye neetamatato ziyi-lobules. I-bulb ishicilelo sesigidi sesigidi, uze usike imifuno kunye ne-clove yegalikhi.
Hlanganisa inyama, uhlulwe ngokukhawuleza, yongeza ityuwa uze usebenze epanini lokucoca ngeoli yeoli. Fry phezu kobushushu obuninzi emininzi imizuzu kwicala ngalinye. Emva koko wongeza i-anyanisi, iinqwelo, ugxobhoze uze uqhube umzuzu omnye, uvuselele njalo. Ngoku ubeka inyama kunye nayo yonke imifuno kwisitya, kunye nephoyinti yokucoca, uthele ioli phezu kwepilisi e-sweet and tomatoes. Yimisa imizuzu embalwa, ixesha lenkcenkceshelo kwaye ubeke iitapile, i-parsley kunye ne-basil. Emva kwexesha elithile, buyisela imvana kwaye uthele amanzi. Emva kokubilisa, faka i-garlic encinci, unciphise ubushushu, ukhuphe kwaye udibanise esinye isiqingatha seyure. Ekupheleni kwexesha, faka isitya esiqhotyoshelweyo sesipilisi kwaye usebenze.
IWundle ibhaka ehovini kunye nemifuno
Izithako:
- iziqwenga zengxenyana - i-6-7;
- iifatata eziselula;
- imfoloko ye-broccoli - ½;
- pepper e nandi;
- peyari;
- iicube ezivumba, igalikhi.
Ukulungiselela
Ukutywina umqolo ngamnye wenyama ngokwahlukileyo - ubekwe kwiphepha le-foil, kwaye ilandelayo-ii-2-3 iizambane (ehlanjwe, kodwa nge-peel), i-inflorescences ye-broccoli. Iziqwenga zepeyari kunye nepepper zingasasazwa phezulu kwinqwelwana yenyama, ngoko kulungele ukugcoba kwijezi kwaye kuya kufumana into entsha.
Gquba i-foil. Bhaka ngeyure kwi-210 degrees.
IMvana kunye nemifuno kwinqwelo
Izithako:
- imvana - 765 g;
- amazambane - 225 g;
- anyanisi - 65 g;
- iigritsti ezincinci - 2 ii-pcs;
- i-sweet pepper pepper - 2 pcs.;
- ipod yepilisi embi;
- izaqathe - 35 g;
- iitamatati ezinamathanga - 135 g;
- igalikhi - amazinyo ama-2;
- iifrigi zeparsley.
Ukulungiselela
Gcoba imvana, uthathe iinqununu uze unqume kwi-cauldron. Yongeza ii-bulbs ezihlanjululwe ngokupheleleyo, ii-clove zegalikhi kunye neziqholo ezintle. Gcwalisa amanzi uze ushiye iyure. Emva koko, susela inyama, uphakamise amanzi, uthathe imifuno kwaye upheke imvana kwi-1.5 iiyure kwiqondo lokushisa elincinci.
Okwangoku, unqumle yonke imifuno ibe yimibhobho encinci. Okokuqala thumela amazambane ebhodweni, udibanise kuze kube yimizuzu ephekwe, uze udibanise yonke imifuno elungiselelwe kwaye upheke ikota kwiyure. Ncedisa isitya eshushu, ixesha lokutya kunye nemifuno.