Eli nqaku kulabo abangazange bahlangabezane negusha ngaphambi kwaye abazi ukuba bakuphi na ukupheka ngokukhawuleza kule ndlela yokutya. Abaninzi abanqwenela ukulungiselela izitya ezahlukeneyo, kwaye bavuma ngokupheleleyo. Emva kwakho konke, ukusuka kwimihla yomvana imvana iphuma e-shish kebab, kwaye isuka kwinyama ibe yithambo elimnandi, elityebileyo neli-di-shurpa elimnandi. Emva koko, siza kuthetha ngazo zonke iinguqu zokupheka ezi ziitya.
Ngendlela echanekileyo nokuhlwayikayo ukupheka i-shish kebab ukusuka emlonyeni?
Izithako:
- imvu (pulp) - 1.5 kg;
- i-tomato okanye ityharnate ijusi - 300 ml;
- I-achika azhika- 15-20 g;
- i powderard - 10-15 g;
- coriander yomhlaba - 15 g;
- i-zira - i-pinch 1;
- umpu omnyama obomvu kunye nobomvu obomvu - 1,5 amathisipuni;
- i-curry kunye ne-turmeric - 1,5 iipuniji nganye;
- umhlaba wesinamoni kunye ne- hops-suneli - 1,5 iipuniji nganye;
- intloko enkulu yegalikhi - 1 pc.;
- i-ani bulbs - 250 g;
- ityuwa yetyuwa.
Ukulungiselela
IWundlu - inyama enomdla othile kunye nenkohlakalo, enoba ifunelwe ingathatyathwa yi-set of successings seasonings and spices. Ukulungiselela i-shish e-sweet shbab ephuma kulolu hlobo lwesilwanyana, kufuneka i-pre-marinated. Sika inyama ehlanjwe nomileyo ibe ngamathanga uze ufake isitya sokuhlamba. Sifaka kwintaba i-azhika ebukhali, ipoward, iporiander kunye ne-zir, kunye nathi siphosa ipompi emnyama nebomvu, i-sinamoni kunye ne-curm, i-curry ne-hops-suneli. Amazinyo e-Garlic ahlambulukile, aphephe emaphepheni kwaye abekwe kwenyama. Songeza ityuwa kwaye sidibanise ngokucophelela inyama kunye neziqholo, ityuwa kunye negalikhi, uze ubencine ngobumnene.
Gcwalisa imvana ngoku kunye nekatato okanye igrarate ijusi uze ushiye iibhola ezisibhozo ukuya kwiiyure. Emva kwexesha elithile, i-marinade isiseko se-drainade ityunyiwe, ingasetyenziselwa ukwenza i-sauce, ubilise ngokushisa okuphantsi kuze kube yinyameko, kwaye ubeke inyama ehlanjululwe ngaphambili, i-anyanisi ekhethiwe ngaphambili, usike ngamacangca okanye iisongo zomxube, udibanise. Sinika i-mutton ukuze sihambe kunye ne-anyanisi ngeeyure ezimbalwa, emva koko singakwazi ukuhamba ngokukhawuleza ekufakeni i-shish kebab. I-String i-slice kwi-skewer ne-fry kumalahle uze ulungele, uphenduke ngokuphindaphindiweyo.
Indlela yokupheka iresiphi esiphuthumayo, esonayo kwaye engenamnandi
Izithako:
- imvana - 560 g;
- Ubisi bonke - 250-380 ml;
- iifatata - 560 g;
- Iipilisi ezinobumnandi zaseBulgaria - 280 g;
- ipod yepompe ebomvu eshisayo - 1 pc.;
- i-ani bulbs - 280 g;
- izaqathe - 230 g;
- iitamatisi ezintsha - 230 g;
- i-tomato unamathela - 70 g;
- iigrafu i-clove - ii-3.
- basil ne thyme;
- i-sunflower ngaphandle kweoli ye-flavour - 55 ml;
- umxube womhlaba wepipper ezinhlanu;
- ityuwa;
- Imifino emitsha ukukhetha kuyo.
Ukulungiselela
I-mutton shurpa yajika ibe yintle kwaye yayingenanto ekhethekileyo kunye nephunga elifana neligusha, inyama kufuneka ifakwe ebisi ngaphambili. Ukuze wenze oku, hlanza umkhiqizo, uthathe iinqununu zomsebenzi, ubeke kwindawo epanini uze uyigcwalise ngobisi obuninzi ngeeyure eziliqela. Emva kokuphelelwa kwexesha, sihlamba iziqwenga zenyama, soma kwaye sitshise kwi-cauldron kwioli ye-sunflower eshisayo ebomvu ngaphandle kokuvumba, kumbala ocebileyo kuwo onke macala. Ngoku kongeza i-anyanisi. Kumele kususwe kwiidokisi uze uthathe amasongo ehafu. Xa iziqwenga zanisi zifumana i-golden hue kwaye ziba buthambile, zongeza i-garlic ene-minced etyunciweyo kwaye ufune enye imizuzu emibini.
Ngoku ulele kwi-cauldron ehlanjwe kunye neekroti ezisikiwe kunye neepilisi zaseBulgaria, engeza utamatisi onotyhidiweyo, faka i-tomato unamathela kunye nexesha lokuqukethwe kwe-cassava kunye ne-thyme ne-basil. Sigcwalisa inyama kunye nemifuno ngamanzi abilayo, siwugubungele ngesiqhekeza, sinciphisa ubushushu emva kokubilisa kwaye sivumele ukutya kube sisiqingatha seyure.
Ekugqibeleni, sifaka amazambane kwi-shurpa. Kufuneka ihlambuluke ibe yinqumle emine okanye emithandathu. Sifaka nosawoti, umxube wepelepele kwaye upheke isitya kwisithambiso samathambo amazambane.
Xa silungile, sisebenzela i-shurpa kunye nemifuno entsha.