Ihagu yengulube ehovini isitya sokutya, umhlobiso wetafile. Umncedisi ngamnye unemfihlelo yakhe kunye nobuqili ekuphekeni kwesi sidlo. Yiza, siya kuqwalasela ezimbalwa iindlela zokupheka inyama yengulube.
Ihagu yengulube ibhaka ekhanda
Izithako:
- inyama yengulube - 1,5 kg;
- igalikhi - i-piece;
- Iityuwa, i-pepper, iqabunga le-bay kunye neziqholo zokutya-ukunambitha.
Ukulungiselela
I-recipe yokupheka inyama yengulube ehovini ilula kakhulu. Sithenga inyama yengulube, siphume ngokucacileyo isikhumba esiphezulu ngegazi kwaye sihluthwe ngokucophelela ngamanzi. Emva koko faka igalikhi ngokusebenzisa igalikhi, ngokucokisekileyo ityuwa kunye nepepper. Senza izinto ezinzulu ezinzulu ekufakeni inyama, sifaka kwi-garlic mix and spices. Sula iimiba zeengulube zehagu ngentambo kwaye uyibeke eceleni malunga neyure, ukuze inyama ilungiswe ngokufanelekileyo. Emva koko sibeka i-ham kwimikhono yokubhaka kwaye siyibophe iqinile kumacala omabini. Siyabhaka inyama kwihovini malunga neeyure eziyi-1.5 kwiqondo lokushisa lika-180 ° C.
Xa inyama yenyama yengulube ibhaka ehovini ilungile, yinqumle kakuhle ipakethe uze ufune inyama yenye enye imizuzu eyi-10 ukuze wenze umthamo wokukrola umlomo. Emva koko usike i-ham ibe yinqanaba kwaye uyikhonze kwitafile. Njengomxube wecala, iitapile okanye iklabishi echitshiweyo zilungile.
Ihagu yenyama yengulube ibhaka ehlahleni
Izithako:
- inyama yengulube - 3 kg;
- ityuwa - 100 g;
- igalikhi - i-piece;
- isonka sesonka - 500 g;
- umgubo - 0,5 kg;
- pepper, amaqabunga e-bay kunye ne-clove-ukunambitha.
Ukulungiselela
Makhe sicinge ngenye enye iresiphi enomdla we-ham ophekiweyo. Hlanganisa ityuwa, ipepper, i-cloves kunye neqabha e-bay kwelinye iqhekeza kwaye uyigaya kakuhle. Sigubungela umxube olungiselelwe kunye nomnxeba kumacala onke, apho ithambo liyakunqunywa ngommese, siyakugubungela umxube apho. Sifaka inyama esisikiweyo kwisitya esinzulu, siwugubungele nge-plaque kwaye ubeke umthwalo kuyo. Sigcina inyama kulo mhlaba malunga neentsuku ezintathu kwiqondo lokushisa.
Emva koko ususe i-ham kwi-pelvis, uhlambulule ngokucoca ngetyuwa uze uhluthe. Isonka sinyakanyiswe emanzini, sinyanzeliswe kwaye sixutywe ngomgubo de ufumane intlama efanayo. Ingxenye yomgubo ifakwe kwisantsi kwisitya esikhulu sokupheka, sibeka i-ham kwaye sisongwe ngesikhumba simbole kunye nenxalenye yesibini yenhlama. Sidibanisa imiphetho ngezandla ezimanzi kwaye sigubungela inyama ukuze ihlanganiswe nenhlama kuwo onke macala. Sifaka i-ham kwisitishi esiphezulu ukuya kwi-200 ° C kwaye sibheke ngeeyure ezingama-3. Ukulungele inyama yengulube ikhuhlile, ususe umgca ophezulu wentlama, vula iphepha, utshintshe kwisitya esihle kwaye uthele i-sauce ye-horseradish kunye ne-ukhilimu omuncu.
Ihagu yengulube ebhaka kwi-foil
Izithako:
- ham yengulube - 1 kg;
- igalikhi - i-piece;
- ioli yohlaza - 100 ml;
- anyanisi - ii-2 ii-pcs.;
- isardadi - 2 tbsp. iipuni;
- ubusi - 1 tbsp. isipuni;
- ityuwa, pepper - ukunambitha.
Ukulungiselela
Sihlambulula intloko yelisikidi, siwahlule ibe ngamaqhekeza kwaye sinqande ngasinye ngeesitya ezincinci. Yongeza kuyo umnyama omnyama, ityuwa kunye nesiqingatha seoli yemifuno. Ingulube yam ham kunye nokwenza ummese ngezinto ezincinci. Sifaka inyama ngegalikhi kwaye siyixube ngomxube wethu.
Ngoku masiqwalasele i-marinade. Ukudibanisa isardadi ngobusi obuqhaqhekileyo, ityuwa ukuze unambitha kwaye ungeze ioli. Hlanganisa konke ngokucokisekileyo.
Nge-marinade efunyenwe, siyigubungela inyama ngokuzeleyo kwaye sidibanise i-anyanisi sinqunywe ngamaqengqwana. Sisusa ham kwifriji ubusuku bonke. Emva koko sigubungela iphepha lokubhaka nge-foil, usasaze i-anyanisi encinane kuyo, ke u-ham uphinde udibanise kunye ne-anyi cap. Hamba kakuhle ingulube kunye ne-foil uze ufake efubheni eliphambili elingu-1.5 iiyure. Phantse imizuzu engama-30 ngaphambi kokulungelelanisa, sithatha inyama, sidlulise i-foil kwaye sibuyisele inyama ehovini, ukuze ilula.