Iipatties kunye nenyama kunye nelayisi

Ilayisi kufuneka ibiliswe ide iphekwe. I-anyanisi ukukhaba kude kube yigolide. Ukupheka inyama ngeZithako: Imiyalelo

Ilayisi kufuneka ibiliswe ide iphekwe. I-anyanisi ukukhaba kude kube yigolide. Ukupheka inyama ukuze kudlule i-grinder inyama. Hlanganisa i-anyanisi, inyama kunye nerayisi. I-Solim, ipilisi ukulahlwa-kwaye ukuzaliswa kukulungele. Ngoku masithathe inhlama. Ubisi olufudumele luxutywe kunye noshukela, luthulule kwisitya kunye nomgubo kunye nembiliso. Musa ukudibanisa. Ngaphandle kokuphazamisa, shiya isitya kwindawo efudumeleyo imizuzu eyi-15-kubalulekile ukuba imvubelo isebenze. Songeza ityuwa namaqanda. Songeza ioli encinane. Ekhuthazayo. Ukuba kuyimfuneko, xuba umgubo ode ude ude umquba ukhulule ngokwaneleyo. Ukugcoba inhlama ngezandla zakho ngokucophelela ade ayeke ezandleni zakho. Kule recipe, akudingeki ulinde de ibe inhlama ilungile. Njengomthetho, ngelixesha ophazamisayo ipayi yokugqibela, owokuqala uya kulungela kwaye ulungele ukucima. Ngoko ke, ngesandla esibukhali, usike intlama yethu ibe ngamacandelo ambalwa. Ngamanye ala ma candelo anqunywe kwiindawo eziliqela ezifanayo, apho siza kwenza ii-pie. Ukusebenzisa ipini yokuqhawula, qhawula nganye inxalenye encinci yovavanyo kwisangqa. Sifaka isipuni sokuzaliswa kwinqanaba lekhekhe elijikelezayo. Gcwalisa ikhekhe ngesiqingatha, uphahlale imida. Ngaba ufanele ufike apha yile mveliso enhle. Iipeyi ezinamathele ezixutywe ebhodini, zifafazwe ngomgubo. Xa zonke iibheke zinamathele, sitshisa ixabiso elikhulu leoli kwi-pan yokutshiza kunye nefry zethu kuyo - siqala kunye nalabo baqala ukukhutshwa (ngenxa yezizathu ezingentla). Fry kuze kube yigolide kwelinye icala ... Emva koko jiquke uze ude uze udibane ngegolide ngaphesheya. Ngokukhawuleza akusiyo imfuneko - ukuzaliswa kulungile, kufuneka nje ufune intlama. Iipeyi ezilungeleyo esizibeka kwisitya, kwaye kwipani yokucoca sitshisa i-batch elandelayo. Kwaye-ke ukude ii-pie zingapheli. Ukukhonza ii-pie zinokufudumala kwaye zibandayo-zigcinwe kwiqrijini ukuya kwiintsuku ezimbalwa. Bon appetit! :)

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