Bacon, kubhaka kuhhavini

Ngokusho odokotela kanye nezondlo, izitsha eziphekwe inyama yenkukhu ziyasiza kakhulu, ngoba kulula ukugaya, ngenxa yokuqukethwe kwamaprotheni amakhulu, uma kuqhathaniswa nenyama yezilwane ezifuywayo. Ubizwa nangokuthi umhlophe, ngoba ulawulwa yizintambo ze-muscle, ukuze inyama yenkukhu igaye ngokushesha.

Inyama yenkukhu, njenganoma yimuphi omunye inyama, iphekwe, igwetshiwe, ithosiwe, igwebe, futhi cishe noma iyiphi ingxenye yenkukhu ifanele ukusetshenziswa. Inkukhu yenkukhu, ebhakwe kuhhavini - lokhu cishe enye yezingubo ezingabizi kakhulu nezindabuko, ezifanele izikhathi ezihlukahlukene zokuphila. Abapheki abaningi bathi inyama yenkukhu inzima ukuphazamisa, kodwa namanje, ukuze ugweme amaphutha asusizayo, ngaphambi kokuba utshele ukuthi ungalungisa kanjani umlenze wonke kuhhavini, ake silale ezinye izici zokulungiselela lo mkhiqizo.

· Okokuqala, emva kokuthenga, inyama kufanele ihlanzwe ngamanzi abandayo. Khona-ke igubha ngosawoti kanye nepelepele futhi ifakwe kwisitsha esihlukile.

· Ukuze umlenze wonke ubhakwe kuhhavini ube ne-flavour ethize, ungasebenzisa izinhlobo ezihlukahlukene zokuphumula. Kule marinade, inyama kufanele ibe okungenani amahora ambalwa.

· Ngaphambi kokuba uqale ukulungisa ihha kuhhavini, idinga ukufudumala kufika ku-180 - 200 degrees.

· Esinye isici: Izinkukhu zezinkukhu kuhhavini kufanele zibhekwe okungenani imizuzu engu-30.

Bhaka inyoni kuhhavini kungase kusekelwe zokupheka ezahlukene. Izindwangu ziphekwe kuhhavini zilungiswa ngelayisi noma imifino, amazambane noma ushizi. Nansi iresiphi eyodwa yenhlanzi yenkukhu.

Lesi sidlo sidinga amahektha angu-6, ama-gramu angu-200. Imayonnaise, 250 gr. Ushizi, ama-clove angu-4, imifino, usawoti, pepper.

Ekuqaleni, i-ham kufanele ihlanzwe, uma udinga ukukhipha izimpaphe, unqume amanoni amaningi. Okulandelayo, udinga ukasawoti, pepper bese ubeka igqoke lokubhaka, uboshwe.

Okulandelayo, lokho okubizwa ngokuthi "uboya obomvu" kulungiselelwe, ngenxa yokuthi umlenze wonke, ophekwe kuhhavini, uzoba ngethenda futhi ujubane. Imifino idinga ukugeza, isomisiwe futhi ifakwe kahle. Okulandelayo udinga ukubheka ushizi ku-grater enkulu, usike ugarliki ngommese noma udlule emshinini. Khona ushizi, i-garlic nemifino ixutshwe nama-mayonnaise ukuya emzimbeni omkhulu.

Emva kwalokhu, umthamo olungiselelwe uhlelwe phezulu kweh ham ngayinye, uzama ukuwafihla ngokuphelele.

I-pan ne-hams efakwa kuhhavini elushisayo ngaphambi kwama-degree angu-200 futhi ibhakwa imizuzu engu-15-20. Uma ushizi luqala ukudilika futhi i-golden crust ibonakala, izinga lokushisa liyancipha kuya kuma-degree angu-100 futhi libhakwa eminye imizuzu engama-20.

Futhi umlenze wonke, ubhaka kuhhavini, ungapheka ngemifino.

Ukuze ulungise lesi sidlo udinga ukulungiselela imilenze yenkukhu e-4. I-anyanisi, ama-clove angu-3, i-pepper 3 yebell, utamatisi ama-4, i-30 gr. Ibhotela, 2 tbsp. Amafutha omifino, 1 ithisipuni curry. 1 tbsp. Umhluzi, amaqabunga ama-leaf bay kanye ne-pepper.

Ekuqaleni, ama-hams ahlukaniswa, aphuziwe usawoti futhi aphekwe. Bese gazinga epanini kuze kube yi-crusty. Ngenkathi i-ham isongwe, i- pepper yaseBulgaria kanye netamatisi iyahlanzwa, u-anyanisi nogalikhi bahlanjululwa, ama-apiysi anqunywa abe ama-cubes amancane.

Okulandelayo, utamatisi, ngaphambili odutshulwa esikhumbeni nasezinhlameni, kanye nepelepele, ehlutshiwe imbewu, uthathe ama-cubes.

Esikhathini esilandelayo, u-anyanisi nogalikhi bandiwe ngamafutha we-sunflower, utamatisi oqoshiwe, i-pepper, i-curry yanezelwa futhi konke kuthosiwe. Ubuningi bemifino obangelwayo bengezwa kumhluzi bese ulethwa emathumba.

Ngemuva kwalokhu, izingcezu ze-ham zengezwa izitsha ezikhululekile futhi zigcwele umsizi ophelile. AmaHamu aphekwe kuhhavini elushisayo ngaphambi kwemizuzu engaba ngu-30.

Kutuswa ukunciphisa amafutha amaningi uma ufuna ukunciphisa okuqukethwe kwekhalori yesitsha noma ukupheka umlenze wonke kuhhavini ku-foil. Ngakho izitsha zizoba usizo, futhi ukunambitha izimfanelo ngeke kulahleke.