Njenga- borsch kunye ne-pie, i-pelmeni yimilo yeklasi yokutya kweSlavic. Eyona nto iyenziwa ngokusuka kunomthi, kodwa igobile inhlama, ixhaswe ngokugxotha kwenkomo yenkomo, inkukhu okanye umdlalo (konke kuxhomekeke kummandla). Ubungakanani, njengendlela yokutya isitya, kunokuhluka ngokubanzi. Ngezantsi siza kuzama ukujonga indlela yokupheka iindwangu ekhaya ngokusebenzisa ubuchwepheshe obuhlukahlukeneyo.
Indlela yokwenza iindwangu ezimnandi ekhaya?
Masiqale nge-recipe eqhelekileyo kunye neyona minimalist ye-pelmeni ephakathi kwenyama enobuncwane (ingulube + yenkomo). Bakhonze ngenani elincinci lomhluzi , ubuninzi bepilisi yomhlaba kunye nekhilimu emuncu.
Izithako:
- inyama egumbuluweyo - 840 g;
- anyanisi - 110 g;
- umgubo - 480 g;
- amanzi e-ice - 240 ml;
- ioli yohlaza - 45 ml.
Ukulungiselela
Njengoko uthembisile, lungiselela inhlama yokulahla, kunye nokuzalisa ngokwayo, ukususela kumncinci wezithako. Okokuqala, udibanise umgubo kunye neengcambu zetyuwa, uze uthule amanzi ase-iced. Ukuqokelela inhlama kunye kunye nokuguqa kakuhle kude kufikelelwe ubunzima obunzima. Qala ngokukhawuleza ukuqhubela kwioli yefowuni yemifuno. Ndiyabulela ioli, inhlama iya kuba yinto elula kakhulu kwaye ilula ukusebenza. Ukuqhubela phambili ukuququzelela ukugxilwa nokubunjwa, shiya ukuba uphumle kwisigxina seyure, ehlanganiswe ngengubo emanzi.
Hlanganisa inyama enobomvu ngesinci esityebileyo somnyuwa kunye nompompo omtsha, faka i-anyanisi eqoshiwe.
Gxotha inhlama uze uyinqumle kwiisangqa zobukhulu obufunayo. Kwinqanaba ngalinye libeka inxalenye yenyama yokuzalisa kwaye idibanise imida. Ukuba awukwazi ukuba uphendule ngokukhawuleza ukulahla ekhaya, sebenzisa ifom ekhethekileyo yokufakela imodeli. Thumela ama-dumplings ukubilisa ngamanzi abilayo ade anyuke.
Ukulahlwa kwamanzi kungashenxiswa ukusetyenziswa kwangaphambili, ngaphambi kokuwushisa ngokupheleleyo ebhodini okanye kwibhaka yokubhaka, uze uthele kwiiphakheji.
Ukupheka iindwangu zaseSiberia ekhaya?
Ukusuka kwamanye ama-dumplings aseSiberia ahluke ngobukhulu bawo kunye nokubunjwa kokuzaliswa. Inyama encinci kwi-ngulube eqhelekileyo yenkomo inokuxhaswa ne-elk okanye ibhere cub. Phakathi kwezinye izinto, isiseko sovavanyo oluvela kumgubo wengqolowa singathululelwa i-rye encinane.
Izithako:
- inyama (inyama yenkomo, ingulube) - 690 g;
- i-anyanisi - 90 g;
- Umxube wenyama - 75 ml;
- umgubo wengqolowa - 290 g;
- umgubo werhasi - 35 g;
- ubisi obisi - 185 ml.
Ukulungiselela
Ngaphambi kokuba upheke i-pelmeni ekhaya, xuba inhlama, njengoko kuthatha ixesha ubungqina. Hlanganisa zombini iintlobo zomgubo kunye neengca zetyuwa uze uthele kwi-whey yobisi. Ukuhlamba intlama, ubaleke ukuze uphumle isigxina seyure, kwaye uthathe ukuzaliswa okulula. Ngokufanelekileyo, inyama yokuzaliswa ihlanjwe ngesandla nge-ax, kodwa ukukhawulezisa inkqubo, sebenzisa inyama enqabileyo. Emva kokucoca umxube wengulube kunye nenkomo, uthele umhluzi wenyama kubo uze ungeze u-anyanisi oqoshiwe.
Ukuphumla inhlama egqityiweyo kwi-tourniquet kwaye igalelwe kwiincinci ezincinci, emva koko idibene nganye iyahlula kwaye ibeke inxalenye yeziko lokuzaliswa. Hlanganisa imiphetho ndawonye, bhankanya iindwangu, uze ubilise de ibe inhlama ithambile.
Ngaba mnandi ukupheka indwangu ekhaya?
Izithako:
Uvavanyo:
- kefir - 165 ml;
- ukhilimu omuncu - 10 g;
- amanzi 460 ml;
- amaqanda - ii-2;
- umgubo - 840 g.
Ukuzaliswa:
- inkukhu - 780 g;
- ioli yohlaza - 35 ml;
- i-anyanisi - 130 g;
- igalikhi - amazinyo amathathu;
- ininzi yeparsley eluhlaza.
Ukulungiselela
Ukuze inhlama, ibetha amaqanda ngocyulo omuncu kunye ne-kefir. Phalaza emanzini, uze udibanise umbane kumgubo, phambi kwetyuwa. Emva kokuchoboza ngokucophelela inhlama ephelileyo, yishiye ukulala phantsi ngexesha ulungiselela ukuzaliswa.
Ukuze uzalise, xuba inkukhu ecoliweyo kunye nemifuno yetyuwa. Gcoba i-anyanisi, uyigcine kwaye wongeze igarlic. Emva kwesigamu somzuzu, susa i-roast ebusweni kwaye udibanise kunye nomhlaba womhlaba.
Ifomu ekhethekileyo iya kunceda ukukhawuleza ukulandelelaniswa kwe-pelmeni ekhaya. Emva koko, qhwalela uze ubilise.