Ukunyuka kwama-dumplings ukusuka kubalandeli babo banzi kunzima ukuchaza. Kukhangeleka ukuba isidlo esinjalo senziwe ngezinto ezilula kwaye eziqhelekileyo, kwaye kunzima kakhulu ukulukhanyela, ingakumbi ukuba i-dumplings iphekwe ekhaya.
Inqabileyo yeendwangu ezenziwe ekhaya ngokuyininzi kuxhomekeke kumgangatho wokuzaliswa kwaye, ngaphantsi kweyona ndawo, kwiimpahla zenhlama, kunye nokubonakala okuchasene ngqo. Ngokuqinisekileyo, ngasinye sesiseko kufuneka sikulungele ngokugcina zonke iimeko ezifunekayo kwaye sicinge ngamacandelo athile esiza kubhala kwiindlela zethu zokupheka. Kodwa kunye nalokhu, i-pelmeni eyenziwe ekhaya kufuneka iphekwe ngothando kunye nomoya omhle kunye nomhle. Kusuka kwesi sidiya kuya kufumaneka ngakumbi, kumnandi kwaye kuyantle.
Indlela yokupheka iindwangu ezimnandi kwi-recipe ekhaya
Izithako:
Uvavanyo:
- umgubo wengqolowa - 720-760 g;
- ioli yeevenkile ecocekileyo - 25 ml;
- amanzi ahlambulukileyo - 345 ml;
- amaqanda amakhulu amakhulu enkukhu;
- iisitye ezimbini zetyuwa;
Ukuzaliswa:
- i-pork pulp - 420 g;
- I-pulp yenkomo - 420 g;
- iibhulabhu ezintathu ze-anyan of size medium;
- ii-clove ezintathu zegalikhi;
- isiqingatha seglasi yamanzi eqhwa;
- ezimbini okanye ezintathu zengqayi zomhlaba;
- iipiniki zetyuwa.
Ukulungiselela
Ngokuqhelekileyo ukulungiselela i-pelmeni kuqala ngentlama. Kodwa siya kwenza ngokungafaniyo kwaye senze kuqala ukuzaliswa, ukuze sikwazi ukunika ithuba lokutshiza. Ngoko, i-pulp ehlanjwe kwaye yomisiwe yenkomo kunye nenyama yengulube inqunywe kwiinqununu kwaye iqhutywe nge-grinder yenyama. Ngendlela efanayo, sihlambulula ama-bulbs ahlanjululwe kunye ne-clove yegalikhi. Sizalisa umxube womhlaba ngetyuwa kunye nompompo womhlaba, uthele ngeglasi yamanzi e-ice, udibanise kakuhle uze ufake efrijini, udibanise isitya kunye nesiqhekeza.
Ngaphandle kokuchitha ixesha, sithatha inhlama enhle kunamathole ezenziwe ekhaya. Amaqanda agxotha ngemfoloko okanye i-corolla de i-uniform, idibanise namanzi afudumeleyo, i-podsalivaem kwaye ithululelwe kwisitya kunye nomgubo oguqulwe ngaphambili. Senza ukuxolela, sifinyelele ukuthungqwa komnquba kunye nokungaxhasi, ukuba kuyimfuneko, ukuthulula umgubo omncinci. Ekugqibeleni, sidibanisa ngomgubo ocoliweyo we-oven oil vegetable, uwugubungele ngefilimu kwaye uvumele ukuba uvuthwe imizuzu emashumi mane anesihlanu.
Emva kwexesha esithile siqala ukwenza i-pelmeni. Ukwenza oku, ukwahlula inhlama ibe ngamalungu amaninzi, elowo lugqityiweyo kuze kube yilapho i-sausage ifunyenwe, leyo ikwahlukana ibe ziinqununu. Sifaka i-pin kunye ne-pin horizenge, sizalise ngokugxila kwenyama ekhuniweyo, yiphinde isiqingatha, udibanise imiphetho kuqala ngendlela yokulahla , uze udibanise neempompo ezenza i-pelmeni.
Siyilisa imveliso kumthamo omkhulu wokubilisa, amanzi anetyuwa emva kwemizuzu emithathu ukuya kwemihlanu emva kokupheka kwakhona, kwaye ke siyifumana kwisidlo kwaye sikhonze ngekhilimu enomuncu, ibhotela okanye ezinye izithako ekuthandeni kwakho.
Izidumbu ezenziwe ngamanzi ezihle kakhulu kunye nobisi kunye namanzi amaminerali
Izithako:
Uvavanyo:
- umgubo wengqolowa - 475-525 g;
- amanzi e-carbonated amaminerali - 125 ml;
- ubisi - 75 ml;
- ioli ehlanjulweyo - 35 ml;
- inkukhu enkulu yenkukhu;
- iisitye ezimbini zetyuwa;
Ukuzaliswa:
- i-pork pulp - 330 g;
- I-pulp yenkomo - 330 g;
- Ingqayi yengulube - 110 g;
- ezimbini okanye ezintathu zimbumbulu;
- ubisi - 50 ml;
- iqela leqabunga lomhlaba;
- iipinki ezimbini zompompo omnyama womhlaba;
- iipiniki zetyuwa.
Ukulungiselela
Ukulungiselela inhlama kule meko, njengesiqulatho samanzi, siza kusebenzisa umxube wobisi kunye namanzi amaminerali e-carbonate. Dlulela kwisitya kunye nomgubo ococekileyo kunye netyuwa, ukuqhuba ngeqanda elifanayo kwaye uvelise i-batch, ukufezekisa ukufana kunye nokungabonakali. Ekugqibeleni, masivuselele kwioli yezilwanyana kwaye sishiye inhlama yokubonisa ubungqina kwiyure nesiqingatha.
Ngeli xesha senza ukuzaliswa kwamadombolo. Sitshisa inyama, i-bacon kunye no-anyanisi kwindawo yokugcoba inyama, gcwalisa ityuwa ehlanjisiweyo ngetyuwa, iqabunga lomhlaba kunye nepepper, uthele ngobisi uze udibanise kakuhle. Sibeka ubunzima kwiqrijini ukupholisa. Senza kwaye sibilise imveliso kunye neresiphi yangaphambili, kwaye ujonge. Bon appetit!