Kukonzekera mumapezeka nsomba mu uvuni

Nathenje mbale ndi chikondi chachikulu ndi zothandiza. nsomba amakhala yekha m'mitsinje woyera kumapiri, ndi mitsinje, nyanja ndi inu ndi kulawa kwa mafani zambiri za nyama ya nsomba. Nathenje akhoza yophikidwa mu uvuni kapena zojambulazo, mwachangu, chithupsa, ndipo kwambiri. Kukonzekera mumapezeka nsomba mu uvuni amadzisankhira maphikidwe otchuka.

Nathenje zophikidwa ndi masamba

zosakaniza:

Nathenje - 500 ga;

Katsabola - ndi timphukira angapo;

Mandimu - 1 pc.

Chibugariya tsabola - angapo zidutswa;

Tomato - angapo zidutswa;

Tiweramitse - angapo zidutswa;

Basil, mchere

Kuyamba, muyenera vypotoroshit nsomba, peel ndi kuchotsa mutu. Ndiye kusamba bwinobwino ndi youma. Ndimu kudula magawo ndi kukonza pa chidutswa cha zojambulazo anakonzeratu. Pa nsomba amacheka kakang'ono ndipo pakani ndi mchere, ndiye kuwaza ndi mandimu. Pa magawo mandimu kuika Nathenje.

Kenako chitani yokonza toppings pa masamba nsomba. Kuti tichite zimenezi, tsabola ndi tomato kusema magawo, ndi anyezi theka mphete. The toppings kuwonjezera Basil ndi mchere kulawa, ndiye kusakaniza bwino. Belly nsomba mudzaze ndi kuphika masamba choyika zinthu mkati. Top ndi timphukira wa katsabola ndi wokutidwa zojambulazo. Ikani mu uvuni kwa mphindi 45 (madigiri 180).

Pamene mumapezeka nsomba ndi kuphika, muyenera kupereka izo kuyima kwa mphindi zochepa. N'kukaziika mbale. Monga mukuonera, mumapezeka nsomba kuphika mu uvuni satenga nthawi zambiri anu, ndi kukoma kwake chodabwitsa adzasangalala alendo anzako onse.

Nathenje mu uvuni ndi tchizi

Kukonzekera mumapezeka nsomba mu uvuni - uyu ndi ophweka ndi zokoma! zosakaniza:

Nathenje - 1 makilogalamu;

Anyezi - 3 ma PC.

Mandimu;

tsabola woyera ;

Tomato - angapo zidutswa;

Tchizi - 200 ga;

Masamba mafuta;

Salt, katsabola, parsley

nsomba ayenera kuchapidwa ndi kudula zipsepse. Peel mbatata ku khungu lake. Kutentha pa uvuni izi madigiri 200. Dulani zidutswa za mumapezeka nsomba ndi kuwaza wofanana makulidwe aliyense mchere. Kenaka yikani woyera tsabola ndi mandimu. Pansi pa muchikombole kuti kuphika kufalitsa amadyera ndi anyezi. Top kuika nsomba ndi anyezi wosanjikiza kachiwiri. Ndiye kufalitsa tomato, kusema cubes ndi kuika mawonekedwe mu uvuni. Kale pambuyo Mphindi 12 nsomba ndi wokonzeka. Kenako anaika mbatata kwa mphindi 8 mayikirowevu ndi kuwonjezera nsomba. Tsopano ife kuwaza zonse ndi tchizi grated ndi kusiya mu uvuni kwa mphindi zochepa. Ndipo kokha pamene tchizi ndi browned, n'zotheka kuchotsa nsomba.

Mu njira yomweyo mukhoza kukonza ndi fillets mumapezeka nsomba mu uvuni. Kuti tichite zimenezi, mukhoza m'malo nsomba lonse fillets. Ndi bwino kudya mumapezeka nsomba ndi masamba kapena saladi masamba.

Nathenje ndi mbatata mu uvuni

Kukonzekera mbale Angagwiritsidwenso ntchito mumapezeka nsomba fillet kapena nsomba lonse. Nthuli tiyenera kukhala chochepa. zosakaniza:

Mwatsopano kapena mazira mumapezeka nsomba (fillets angagwiritsidwe ntchito) - 800 ga;

Tiweramitse - angapo zidutswa;

Mbatata - 1 makilogalamu;

Tchizi - 250 ga;

mayonesi;

Mandimu - 1 pc.

Mpendadzuwa mafuta;

Parsley, mchere, tsabola, zonunkhira

Choyamba muyenera Peel mbatata ndi kusema mphete ndi anyezi theka mphete. Nathenje kudula mutizidutswa tating'ono. Ndiyeno nkutembenuka uvuni kuti modzikuza digiri 200. Panthawi imeneyi, zidutswa mumapezeka nsomba ndi mchere ndi kuwonjezera zonunkhira. Pambuyo pake, kuwaza ndi mandimu. Pa pepala kuphika, wothira mafuta, kufalitsa mbatata ndi anyezi. Kuwaza ndi mchere ndi tsabola ndi kuika mu uvuni kwa mphindi 20.

Ngati inu ntchito pophika fillets mumapezeka nsomba, ndiye kuyala magawo pamwamba pa mbatata. Ndipo ngati nsomba lonse, ndiye muyenera kuchotsa izo kwa mafupa ndi khungu akhoza kumanzere. Zonsezi kamodzinso kuwaza ndi theka mphete wa anyezi. Ya parsley kudula coarsely ndi kuwaza pamwamba. Ndiye kufalitsa tchizi grated ndi lubricates onse mayonesi. Ikani kumbuyo mu uvuni kwa mphindi 20, mpaka kutumphuka golide padziko tchizi.

Kukonzekera mumapezeka nsomba mu uvuni m'njira imeneyi kaye, koma kukoma imangokhala kwambiri. Ndi bwino kudya nsomba otentha.