Umdlalo ojabulisayo, noma iresiphi yokupheka izigwaca

Uma eminyakeni eminingi edlule ukuze udle inyama yezigwaca ezimnandi kwakudingeka uhambe e-Orel, Kursk noma esifundeni saseTambov, manje wonke umuntu angathenga isidumbu senyoni kule esitolo esiseduze. Lo mdlalo ujabulela ukuthandwa kakhulu phakathi kwabapheki, abawazi kahle indlela yokulungisa izigwaca ngendlela enhle kunazo zonke. Ukuze ulungise le nyama, ungasebenzisa izindlela ezihlukahlukene zokupheka nezindlela zokucubungula. Izigwaca ezithakazelisayo kakhulu ku-grilla, okuthosiwe noma okunezinyosi, eziqoshiwe ukuze zigcwaliswe ngama-pie noma zigxotshiwe, futhi zibe yingxenye yama saladi.

Kufanele sikhunjulwe, kodwa-ke, ukuthi kulula kakhulu ukukhetha iresiphi ephumelelayo yokwenza izigwaca, kunokuba uyenze ngokucophelela futhi ulungiselele ukuphatha kahle. Okokuqala, kuyadingeka ukuhlabelela izidumbu ngokucophelela - ngokucophelela nangomusa, kungenjalo kumlilo ovulekile (emlilweni noma ngaphezulu kwesibisi sophethiloli). Abapheki abanokuhlangenwe nakho batusa ukuphatha lezi zinyoni ezincane ngokucophelela - ukuze ziwaphuze utshwala bese zibeka umlilo, okuzogcina kuze kube sekugcineni amafutha anenani eliyigugu lezigwaca kanye nesikhumba saso. Okwesibili, uma iresiphi yokulungiselela izigwaca ithatha ukupheka noma ukucima ngokuphelele, isidumbu kufanele siboshwe, ukuze imilenze namaphiko bacindezelwe ngokuqinile, bese usebenzise intambo yokucubungula kuphela. Awekho ama-polymers ngesimo se-capron noma i-nylon - lokhu ngeke nje kuphazamise inyoni, kodwa futhi kuyonakalisa impilo.

Uma ungakaze uhlangabezane nokulungiselelwa izitsha ezinhle ezivela kule nyoni, kufanele uqale ngento engeyona inzima kakhulu, isibonelo, ngokulungisa izigwaca kuhhavini, egcwele izinto zemifino. Lokhu kuzodinga:

- izinyoni - izidumbu eziyisithupha

- ubhekeni - izinhlamvu ezingu-6

- anyanisi kanye izaqathe - 1 pc.

- izinamba zezinyosi - 200 gr.

- amafutha yemifino, izinongo namafutha.

Yonke imifino kufanele ihlanjululwe futhi ibheke ama-cubes amakhulu, i-gazinga elincane ngamafutha ambalwa imizuzu embalwa. Ngemuva kwalokho, ingxube ingadluliselwa esimweni esijulile esinamapulangwe, ibeke phezulu kwesikhuhlane esincane ethosiwe, ihlutswe ngxube lezinkathi zokuphuza. Esikhathini esidumbu ngasinye ngasinye kudingeke ukuba ufake izingcezu zebhethoni, ungangezela amavini ambalwa, emva kwalokho ifomu kumele lithunyelwe kuhhavini (kusengaphambili) okwesine kwehora. Ukuze uqinisekise ukuthi inyama ayimile, njengoba ibhakawa, kufanele iphuze ngokufihla kwejusi noma engeza umhluzi.

Enye iresiphi yokupheka kwezigwaca - ngokuhlobisa imifino ngaphansi kwe-sauce emnandi esekelwe iwayini. Lokhu kudinga izithako ezilandelayo:

- izidumbu izinyoni - 5-6 izingcezu.

- izaqathe - 1 pc.

- anyanisi - i-1 pc.

- pepper enhle (eluhlaza) - 1 pc.

- amakhowe (ama-mushroom) - 400 gr.

- iwayini (elimhlophe) - 250 ml.

- umhluzi - 350ml.

- ukudlala kanye nezinongo ukunambitha.

Okokuqala udinga ukuthosa inqwaba ye-bhotela isilwane sesilwane, esasongwe ngaphambili ngenhlanganisela yezinongo (uma kungekho okuthandayo okukhethekile, khona-ke pepper nosawoti bayokwenza), epanini lokuthosa elinamabindi aminyene, ukuze inyama ingashisi. Ngemuva kwemizuzu engu-5-7 emlilweni wezinga eliphakathi, izinyoni zingashintshwa "emanzini amhlophe" ngezindonga ezinamafutha kanye nesisekelo, ukuze izidumbu ziqhutshwe ndawonye hhayi eduze kakhulu.

Isigaba sesibili, esichaza iresiphi yokupheka izigwaca, ukulungiselela imifino - ukuhlanza, ukugaqa ama-cubes amakhulu nokuthosa. Ngemuva kwemizuzu engu-5 kuya ku-6 kuya kuma-cubes yemifino, ungangezela ufulawa omncane ukuze wenze ingxube ibe yingqimba, futhi ngemva kwemizuzu embalwa uthele umhluzi oshisayo ophuzayo epanini. Ingxenye yesine yehora kamuva ingxube ingasuswa, ichotshozwe ku-blender futhi ibeke eceleni.

Ku-"utyatnitsu" ngenyama, udinga ukuthulula iwayini - khona-ke iya ngaphansi kwesibopho esivaliwe kuhhavini ngokungapheli imizuzu engama-15, sonke isikhathi kufanele uthule ukudla ngejusi ephumayo, futhi uguqule izidumbu ukuba zinyane inyama, zigqabhule, nxazonke. Ngemuva kwesikhathi esimisiwe, i-ovini ingavulwa, uthele umsizi olungiselelwe ungene "esikhaleni" futhi ngemva kwemizuzu emithathu uhlinzekwe ukuphathwa etafuleni.