Iklabishi - isidlo esiphuculisayo nesanelisayo kakhulu. Kodwa ukuwapheka, udinga ixesha, okwangoku akunakwaneleyo. Ngoku oku akuyona ingxaki nhlobo. Siza kukuxelela ngoku indlela yokwenza iklabishi enevila.
I-Recipe yeklabishi enobuvila ihamba nenkukhu
Izithako:
- inkukhu encinci - 400 g;
- irayisi - 75 g;
- iklabishi - 130 g;
- iitamatisi kwijusi yabo emanzini-330 g;
- ukhilimu omuncu 15% we-fat content - 110 g;
- amaqanda - i-1 piece;
- i-dill - i-pound-pound;
- i-parsley - i-batch-batch.
Ukulungiselela
Ilayisi iyahlanjwa, ifakwe kwisikhwama kwaye ithululelwe emanzini. Umgangatho wayo kufuneka ube yi-1.5 cm ngaphezu kwezinga lokutya. Kupheka umlilo omncinci kuze kube yilapho utywala umbane. Iklabishi encinane. Kwisitya, hlanganisa inyama enobisi, iklabishi, ilayisi kunye neqanda. Ukunambitha, kongeza ityuwa uze udibanise kakuhle. Ukususela kwinqununu efunyenweyo senza iibhola kwaye siya kubakhupha epanini elitshisiweyo. Ngoku yenza i-sauce. Ukwenza oku, udibanisa utamatisi kwijusi yawo kunye ne-ukhilimu omuncu. Emva koko, yongeza iifom etyumkileyo, ityuwa. Gcwalisa i-klabishi yokulapha enkukhu nge-sauce kwaye udibanise ukushisa okuphantsi kwemizuzu engama-30 phantsi kwesiqhekeza.
Iklabishi iklabishi ilambela inyama
Izithako:
- i-pork pulp - 350 g;
- i-anyanisi - 120 g;
- i-sauerkraut - 330 g;
- ilayisi - 50 g;
- igalikhi - ii-cloves 2;
- ioli;
- ityuwa;
- umgubo - 20 g;
- ukhilimu omuncu - 120 ml;
- amanzi 100 ml;
- iziqholo.
Ukulungiselela
Ukuba i-sauerkraut isetyenzisiwe, yicoce. Emva koko siyifake epanini yocingo kwaye siyibeke ukuze yenze ilula. Ukupheka irayisi ukupheka kude kube ngumqolo ophekwe. Siyidlula ingulube ngokugaya inyama. Kwaye isaphetha sinokwenziwa ngezindlela ezahlukeneyo: inokubambisana kunye neklabishi, okanye ukuphika kunye nenyama. Izithako ezilungiselelwe zihlanganisiwe. Ukuze ulungise i-sauce, faka umgubo kwi-pan ye-sauté uze uwomise encinci de kube yigolide. Bese ukongeza ukhilimu omuncu, amanzi, ityuwa, iziqholo uze upheke umsila uze ubilise. Ukusuka ekugxineni senza iibhola, sizibeke ngomlo, zityule i-sauce kwaye zitshise i-klabishi yevila kwi-ingulube yengulube ize iphekwe.
Iklabishi kunye nemigodi yeklabishi
Izithako:
- i-forg - 300 g;
- i-anyanisi - 70 g;
- izaqathe - 100 g;
- iklabishi - 350 g;
- Ilayisi elijikelezayo - 250 g;
- ijusi yetamatato - 300 ml;
- amanzi - 300 ml;
- i-dill entsha-2 tbsp. iipuni;
- ioli;
- ityuwa;
- iziqholo.
Ukulungiselela
Esipokeni siyafudumala ioyile yemifuno kunye nefry kuyo i-anyanisi echotshoziweyo kunye neeqatyothi, uze ungeze inyama enqabileyo. Ukucoca zonke ngeengqungqelo, ityuwa, ugxobhoze kunye ne-stew imizuzu engama-15. Yongeza iklabishi eqoshiwe, udibanise kwakhona uphinde utyane enye imizuzu eyi-10. Ngoku uthele ijusi yetamatato, upheke enye imizuzu eyi-10. Sithumela irayisi ehlanjwe kwezinye izithako size siyithulule ngamanzi abilayo. Ngoku senza umlilo omncinci kakhulu, gubungela isigodlo esinesiqhekeza kwaye malunga nemizuzu engama-25 ayinakugujwa. Emva koko isitya siya kulungele. Oku, mhlawumbi, ngenye yeendlela zokupheka ezithembekileyo zeeklabishi, kodwa esi sidlo asiyi kuba mnandi.
Imiqulu yeklabishi epholile
Izithako:
- yenkomo yomhlaba - 550 g;
- iklabishi emhlophe - 400 g;
- irayisi ephekiweyo - 220 g;
- amaqanda - ii-2;
- anyanisi - 250 g;
- i-tomato unamathela - 250 g;
- ukhilimu omuncu - 250 g.
Ukulungiselela
Iklabishi yincinci ye-shinkuem, yifake kwisitya kwaye imizuzu eyi-10 siyiphalaza amanzi abilayo. Gweba i-anyanisi kunye nefry uze ube mnyama. Ngeklabishi, sidonsa amanzi, yongeza i-anyanisi, irayisi ephekiweyo, amaqanda kunye nenkomo yomhlaba. I-Solim, pepper kwaye uvuselele kakuhle. Sakha ama-cutlets amancinci, fry kuwo macala omabili kwioli. Ukuze uxube umxube we-tomato unamathisa ukhilimu omuncu, ityuwa uze ungeze iziqholo ukuze ubone ukunambitha. Imiqulu yeklabishi eyosiweyo ifakwa kwi-mold kwaye ichithe nge-sauce. Gubungela phezulu nge foil uze ubhaka malunga nemizuzu engama-45 kwisebusuku elingana nama-180 degrees.