Monga nsomba yotsika mtengo ndi yokoma, muzinthu zathu za tsiku ndi tsiku hake palibe wofanana. Amakhala okoma kwambiri, osati olemera kwambiri, koma osati nsomba youma yomwe imatha kufuma komanso kutseka, koma mu maphikidwe tidzakambirana njira yowonjezera yophika - kuphika.
Nsomba ya hake mu uvuni ndi tsabola wa tsabola
Zosakaniza:
- Felemu ya hake (kukula kwapakati) - zidutswa 4;
- Nsomba - 250 g;
- tsabola wamkulu wokoma;
- brandy - 75ml;
- anyezi woyera - 60 g;
- adyo clove;
- mafuta;
- ufa - 10 g;
- nsomba msuzi - 100 ml;
- safironi.
Kukonzekera
Timachotsa nsomba m'matumbo ndi kuziyika pa pepala lophika, zomwe zisanachitike ndi madzi amchere komanso kuthirira mafuta. Feletti ya hake ndi yabwino kwambiri ndipo imaphika mofulumira, choncho mphindi 15-18 pa 180 ° C zidzakhala zokwanira. Ngati mukufuna kupeza khungu la nsomba yokazinga, musanakhale kuphika hake mu uvuni, liwume bwino, ndipo muzisiye pansi pa grill kwa mphindi 3-4 zotsiriza.
Pamene nsomba ziri mu uvuni, samalani msuzi. Tsabola ziwotchedwe pamoto wonyezimira, ziike mu thumba la pulasitiki ndipo mwamphamvu zizimangirire izo kwa mphindi zingapo. Pa mafuta a maolivi, perekani anyezi kwa mphindi 2-3, kuwonjezera pa izo adyo ndi magawo a tsabola. Kwa ndiwo zamasamba, yikani mitsuko yachitsulo yokhala ndi shrimp, kutsanulira vinyo wonse, mulole madziwo asweke, kuwonjezera ufa, ndi pambuyo pa theka la miniti - safironi ndi tsabola. Pamene msuzi wakula, perekani ndi fayilo ya hake yophikidwa mu uvuni. Galasi la vinyo woyera mu nkhani iyi silimangopeka.
Kuphika ndi mbatata mu uvuni
Nsomba ndi zipsu - chakudya choyambirira cha British Street, chomwe chimakonda kwambiri anthu kuti azikhala ochezeka komanso osangalatsa, koma osati otsika kwambiri. Mu njira, ife tikutsatirani njira yatsopano komanso yothandiza yopangira zokometsera izi.
Zosakaniza:
- mbatata (zazikulu) - 2 tubers;
- fungo la hake (popanda mafupa) - 250-300 g;
- chophika mkate;
- ufa;
- dzira - chidutswa chimodzi;
- magawo a mandimu.
Kukonzekera
Kutentha kwa uvuni kumasinthidwa kufika 220 ° C. Masamba ophika tubers satidulidwa kudula mu magawo ndi zouma ndi mapepala. Sungani nyengoyi ndi nyanja yamchere ndikutsanulira dontho la mafuta a masamba. Timayika mbatata mu uvuni kwa mphindi 25-30, osaiwala kutembenukira kumbali ina pakati pa kuphika.
Pamene mbatata zophikidwa, nsombazo zouma ndipo zimawoneka bwino. Timagawira hake mu ufa, kuwuponya mu dzira lopangidwa, ndikumwaza zinyenyeswazi pamapeto. Mchitidwe woyenera, sichoncho? Ndi kusiyana kokha, ndiye sitidzayika zidutswa za nsomba m'madzi ozizira, koma kuziika pa pepala lophika. Hake mu uvuni amatenga pafupifupi mphindi 20.
Pamene nsomba zonse ndi mbatata zili zokonzeka, zimatha kutsanulidwa ndi madzi a mandimu ndikuyesera kokha kapena ndi msuzi wochokera ku horseradish ndi mayonesi.
Chinsinsi cha hake yophika mu zojambula mu uvuni
Chabwino, ndingathetse bwanji mndandanda wa maphikidwe a hake yophika, popanda kutchula munthu wofunika kwambiri mndandandawu - njira yophika nsomba mu zojambulajambula, zomwe zimapangitsa kupewa kuyanika, ngakhale nthawi yophika idapita patatha nthawi yomwe yaikidwa nthawi.
Zosakaniza:
- Zolemba za hake - ma PC 4. kwa magalamu 170;
- tomato yamatchi - 280 g;
- Maolivi - 70 g;
- onyezi wofiira - 80 g;
- adyo - 3 cloves;
- Kusakaniza kwa zonunkhira za nsomba;
- capers - 30 g;
- parsley amadyera.
Kukonzekera
Nsomba ikakonzeka kuphika, uvuni ikhale yotentha mpaka 200 ° C, ndipo yanizani hake, tsitsani mafuta ndikudula zokonzera zonunkhira. Ikani chikhocho pansi pa mbale yophika, ndikuphimba ndi chophweka chosakaniza cha tomato, azitona, anyezi, capers, adyo ndi masamba. Kuwonjezera apo, perekani mafuta onse, sizikuchitika zambiri, pezani mawonekedwe ndi zojambulazo ndikuphika hake mu uvuni ndi ndiwo zamasamba kwa mphindi khumi ndi zisanu.