Iidaldi zenyama ezifudumalayo zizidlo olukhulu kunini na unyaka. Ziyasasazwa kwiindawo zaseYurophu, zaseAsia naseMpumalanga Ephakathi. Akufanele bakhonze ngesitya esicaleni okanye esinye isidlo esongezelelweyo.
Ekuqalekeni, unokucinga ukuba oku akusiyo isaladi kuyo yonke into, kodwa isitshixo sesibini esingaqhelekanga. Kodwa phakathi kwabo kukho umlinganiselo owodwa oyisiseko: isaladi efudumeleyo ayikwazi ukudluliselwa kwipuphulo kwaye ifudumeze ngomhla olandelayo. Kodwa unako ukwanelisa ngokupheleleyo ukulamba kwakho kwaye uyidle ngokupheleleyo. Isaladi efudumayo ayifuni ukuzaliswa iviniga, i-mayonnaise okanye ukhilimu omuncu. Into efanelekileyo yokugqoka kuye ioli yeoli kunye nokongezwa kwepilisi, ityuwa kunye nejisi lemon.
Isaladi efudumele kunye nenkomo
Izithako:
- i-fillet yenkomo - 800 g;
- i-anyanisi ebomvu - 1 pc.;
- iitriyiti ze-cherry - 1 kg;
- ioli yomnquma
- ishiya isipinashi - 1 into;
- iminqumo ngaphandle kwemigodi - 100 g;
- ityuwa elwandle olukhulu;
- iviniga yewayini - 20 ml;
- umsila omnyama - ukunambitha.
Ukulungiselela
Ngoko, ukulungiselela le saladi enomnandi neyentliziyo, sithatha i-fletlet yenkomo, ndiyitshintshile kwaye ndihamba ngeoli yeoli kunye nokongezwa kweryuwa elwandle olukhulu kunye nompompo omnyama. Emva koko, siqhathanisa i-anyanisi kwi-husk kwaye sinqunyulwe kwiikhabhi ezincinci. Ifomu yokubhaka ioli kunye nokusasaza i-anyanisi kunye nenyama. Sifake kwi-oven sichitha kwi-220 ° C malunga nemizuzu engama-10. Bese ubhake inyama ngenye imizuzu engama-20, kodwa sele sele usebushushu be-170 ° C. Emva koko uyayipholisa kwaye uthathe amacwecwe amancinci. Sifaka kwi-foil, ukwenzela ukuba inyama yenkomo ingabonakali ngokukhawuleza. Kodwa umbane osele emva kokupheka inyama, siwuthululela kwi-ladle bese ubilisa, udibanisa iviniga kwiwayini. Ngoko, mna kunye ne-refueling ehlambulukileyo yokudla isaladi. Ngoku i-tomate yam cherry kwaye ndinqumle kwiindawo ezine. Emva koko uwabeke kwiphepha lokubhaka, ubhaka ehovini imizuzu engama-20. Kwisitya esikhulu, xuba amaqabunga esipinashi, iiolivesti ezitshitshiweyo, utamatisi obhakiweyo kunye anyanisi, uthele yonke i-sauce inyama kwaye udibanise kakuhle. Kule macwecwe abeka iindawo zobume kunye nesaladi ephekwe. Wasebenza ngokukhawuleza etafileni ukuze isitya singenalo ixesha lokupholisa.
Ngaphandle kwenkomo, ungasebenzisa nayiphi na inyama. Makhe sijonge kwiindlela zokuzonwabisa ezithakazelisayo nezilula ukuze senze ama-saladi afudumele kunye nenye inyama.
Isaladi efudumeleyo ngeengulube
Izithako:
- ingulube - 250 g;
- iifatata - 300 g;
- I-ginger pickled - 20 g;
- i-soy sauce-yokukhupha i-refueling;
- ioli yemifino - 30 ml;
- ityuwa, i-pepper ebomvu - ukunambitha;
- igalikhi kunye nemifuno.
Ukulungiselela
I-Peel litate kwi-peel uze uthathe amacwecwe amancinci. Siphakamisa ngokupheleleyo, sisusa, ngoko ke, isitashi esingaphezulu, kwaye sibeke epanini elitshisiweyo. Gcwalisa ngamanzi abilayo kakhulu kwaye ushiye imizuzu emi-5-7. Ngeli xesha, sinciphisa inyama kunye nefry ide ikulungele kwioli yezolimo. Ekugqibeleni, yongeza kuyo i-garlic ne-ginger. Dlulisa amazambane ngokufanelekileyo kwinyama, uthele i-sauce encinci, uxube kwaye upheke yonke imizuzu engama-20. I-Solim, ipilisi ukuze ityelele kwaye isasaze isaladi efudumele yengulube kwisitya, ehlotshiswe ngemifuno ecocekileyo. Isaladi yesibhakabhaka esilungile isilungile!
Isaladi efudumeleyo kunye newayini kunye neidiya
Izithako:
- i-veal - 400 g;
- Amagilebhisi amnyama ngaphandle kwemigodi - 200 g;
- i-sauerkraut - 300 g;
- i-cumin - 0,5 tsp.
- i-soy sauce;
- igalikhi - ukunambitha;
- i-oyile yemifino - 4 tbsp. iipuni;
- umsila wepilisi yomhlaba - 1 ithisipuni.
Ukulungiselela
I-Veal ibilisiwe kwaye yinqumle ibe yimigca emincinci. I-garlic ifakwe kwi-garlic, ixutywe ne-chili kunye ne-soy sauce. Gcwalisa le yokugqoka ngenyama ngemizuzu eyi-10. Ngeli xesha sinyakaza iklabishi ukusuka kwisisi, sizalise ngeoli uze uyibeke kwisitya. I-Pickled inyama gazinga imizuzu emi-5 kwi-pan yokutsha, yongeza iidiliya, imbewu ye-caraway kwaye isasaze phezu kweklabishi. Sigcwalisa isidlo size sikhonze etafileni!