Indlela eyona ndlela efanelekileyo yokwenza ulwahlulo naluphi na uhlobiso lwemifuno , i-nafta okanye i-pasta kukupheka. I-sauce enqamlekileyo kwisiseko esahlukileyo iya kuba yinto egcweleyo xa uyongeza ngokutya. Kwikhosi inokuya kwenkomo, nayiphi na umdlalo kunye nenkukhu (inyama ebomvu) - iya kuqinisekiswa ukuba izonandi. Olunye ulwazi malunga nendlela yokupheka i-sauce kunye nenyama, siza kuxela kule ngcaciso.
Ungalungisa njani i grav nge inyama kunye nomgubo?
Izithako:
- yenkomo - 540 g;
- ibhotela - 25 g;
- i-anyanisi ebomvu - 65 g;
- ii-mushroom - 470 g;
- amazinyo e-garlic - iziqwenga ezimbini;
- i-soy sauce - 15 ml;
- umgubo - 15 g;
- yenkomo yenkomo - 365 ml;
- i-thyme eyomileyo - 1 ithisipuni.
Ukulungiselela
Hlukanisa inyama yenkomo ibe yincinci. Hudumala kakuhle i-brazier, nyibilikise ibhotela kuyo kwaye ufune inyama ngokukhawuleza ukuze kube nexesha nje lokuqonda i-crusty rod from outside. Emva koko uyitshintshe kwisiqhekeza esahlukileyo, kwaye kwi-brazier, ungayihlamba, fry u-anyanisi oqoshiwe. Xa iziqendu zale mva ziba zibala, zibeke amakhowe, vumela ukuba umswakama uphume kuzo kwaye ufefe yonke umgubo. Phala kwi-sauce ye-soy, faka i-thyme uze uqale ukuthulula umxube, uhlaziye i-gravy. Buyisela inyama kwi-sauce kwaye uyishiye ityeke kuze kube yinyani.
Indlela yokupheka umsila kunye nenyama ye-pasta?
Iibravies ezifanelekileyo kwi-pasta ziqulethe inyama ekubunjweni kwayo, enye ye-Bolognese? Namhlanje siza kugcina ezinye iinkalo zale sauce yeklasikhi, ukwenza i-original, ayikho enye i-sauce engcolileyo.
Izithako:
- i-anyanisi - 75 g;
- inyama egumbuluweyo - 480 g;
- ioli yeoliva - 15 ml;
- ibhotela - 35 g;
- iwayini elibomvu - 65 ml;
- iviniga yewayini - 5 ml;
- inyama yomzimba - 230 ml;
- ukhilimu - 35 ml;
- umgubo - 10 g.
Ukulungiselela
Qala ukupheka ngefry yemifuno, equkethe u-anyanisi oqoshiwe. Kumxube we-anyanisi enetyuwa, yongeza inyama ebisiweyo kwaye ukwandise ukushisa. Xa ugqoke umbala obomvu, uthele iviniga newayini, uze uhluthe zonke iziqwenga ezinamathele ezantsi kwiphaka yefrying. Vumela utywala uphume ngokupheleleyo, uze ufefe okubhalwe kwipeni kunye nomgubo uze uthele umhluzi. Shiya i-sauce ibilise ngaphezu kobushushu obude uze udibanise, uze udibanise ngokukhawuleza kunye ne-pasta.
Ukuba awukwazi ukupheka i-sauce kunye nenyama kwindawo ephezulu, uze ulungelelanise le recipe ngokwenza zonke iindlela ezifanayo kwi "Baking".
Indlela yokupheka i-sauce esheshayo neyohlwaya inyama?
Izithako:
- i-anyanisi - 135 g;
- igalikhi - amazinyo ama-2;
- umgubo - 15 g;
- Ubhiya obumnyama - 475 ml;
- I-Worcestershire sauce - 15 ml;
- i-tomato unamathele - 15 g;
- ushukela-5 g;
- iqhutywe ngo-180 g.
Ukulungiselela
Thatha inqatha encinane kwisitya kunye ne-melt, sebenzisa ukugqoka i-anyanisi ngegalikhi. Xa i-roast i-brown, ifafaze yonke umgubo uze uphuze umxube womgubo kunye nobhiya. Yongeza ushukela, utamatisi, i-wooster kwaye ufake i-stew. Shiya umsila emlilweni imizuzu eyi-15.
Ukupheka i-sauce kunye nenyama ngeetayibisi ezifihliweyo?
Ukulungiselela le sauce kuthatha ixesha elingaphezulu kunokupheka i-puree, kodwa yonke iminithi yale nkqubo iya kuwufumana.
Izithako:
- i-thyme entsha kunye ne-oregano kunye ne-rosemary;
- igalikhi - amazinyo amahlanu;
- i-anyanisi - 270 g;
- yenkomo (scapula) - 890 g;
- ibhotela - 60 g;
- ibhotile yewayini ebomvu.
Ukulungiselela
Gcoba iifosholo yenkomo ngee-anyanisi kwi-bhotela, cwina i-garlic, ityuwa yonke into kwaye wongeze iirebhisi ezicucuweyo. Phalala okuqukethwe kwe-brazier ngebhotile yewayini eyomileyo. Emva kokulinda ibilise, ukunciphisa ubushushu kwaye uvale izitya nge-lid. Yimisa inyama ubuncinane ubuncinane iiyure ezingama-2, ulinde ixesha apho iziqwenga ziqala ukuhlahlela kwiifayili.