Iklabishi echitshiweyo - iindlela zokupheka ezifanelekileyo kangcono imihla ngemihla

Kwindoda nganye yendlu, kubalulekile ukuba angayilungisa isidlo esinomdla, esimnandi kwintsapho yonke, kunye nemveliso efanelekileyo kakhulu kwaye engabizi. Ngokufaka i-spice encinci, imfesane nomphefumlo, unokwenza isitya esiyingqayizivele ngaphandle kweklabishi eqhelekileyo emhlophe. Siza kukuxelela indlela yokucima iklabishi ukuze ufumane isidlo esiphunga elimnandi kunye nesinkwa.

Indlela yokukhipha iklabishi - iresiphi yeklasi

Ngokuqinisekileyo, esi sidlo asikwazi ukubizwa ngokugqithiseleyo, kodwa le nto iyimfihlo-ukuphefumla iphunga leklabishi elimnandi, kunye ne-tomato epholile kunye ne-garlic ecocekileyo, ubonakala ubhaptizwa kwimfudumalo yobusana, uhlala elizweni nasehlobo. Esi sidlo sasemaphandleni siza kudibanisa ngokugqithiseleyo kwenyama yokutya, intlanzi, isitya esilula okanye usebenze njengokuba uzalise indlu yevarenki - zonke ezandleni zakho. Ngoko, cinga indlela yokupheka yokudala.

Izithako:

• unamathelisi we-tomato - 1 tbsp. l
• anyanisi - 1 pc
• iklabishi emhlophe - 1 pc
• ityuwa
• ioyile yemifuno

Indlela yokulungiselela:

1. Okokuqala ususe kwaye ulahle amaqabunga aphezulu entloko. Emva koko usike isigxina, uphinde usike isigqi ngasinye kwisibini.
2. Susa isiseko esinzima kwaye usike ikota nganye kunye nemigca emincinci.

3. Emva koko, gweba i-anyanisi, uthathe iikhabhi uze udlule kwioli yezityalo.

4. Isithako esiyintloko kufuneka songezwe kwi-pan yokutsha ngokukhawuleza xa i-anyanisi igolide.
5. Gcoba iklabishi ngokufanelekileyo uze ungeze ityuwa.

6. Gxotha kakuhle nge-anyanisi.

7. Yongeza amaqabunga e-bay uze uvuselele kwakhona.
8. Emva koko bhuqa yonke into ngekhava uze ushiye ukupheka phezu kobushushu obuphantsi.
9. Cima iklabishi malunga nemizuzu engama-30-40, udibanise ngokuthe ngcembe izithako ukwenzela ukuba imifuno ayitshisi.

10. Xa iklabishi ithambile ngokwaneleyo, unokongeza unamatye onamatamatayi.

11. Kubaluleke kakhulu ukuba itamatato ixutywe ngokupheleleyo. Faka i-stew enye imizuzu eyi-10.
12. Emva kolu xesha, susa isiqhekeza, susa yonke imifuno kwakhona kwaye ushiye imizuzu emi-5.

Yonke into, iklabishi yokumnandi isilungile.

Beka kwiiplati uze usebenze njengesitya esingasecaleni, ukutya okutyiwayo okanye isidlo sokuzimela. Bon appetit!

I-recipe iklabishi echitshiweyo kunye nenyama

Inketho eyinomdla yinto yokutya yemifuno enomzimba. Ukutya okunokungabizi, okunomdla kunye okunomdla kunokupheka ngeyure nje, kwaye kwinqabileyo kunye neempawu zokunqongophala akuyi kulingana.

Izithako:

• Ingulube yengulube - 400 g
• iklabishi - 1kg
• i-tomato unamathela - 2 tbsp. l.
• Ipepper yaseBulgaria - 1 pc
• iinqathi - 1 pc
• i-anyanisi - iziqwenga ezi-2
• ioyile yemifuno
• umpompo umsi omnyama, ityuwa - ukunambitha

Indlela yokulungiselela:

1. Okokuqala, hlamba inyama uze uyinqumle kwiibhubhu ezincinane.

2. Emva koko, peela uze ucoce i-anyanisi.
3. I-peel iinqwelo kunye ne-grate kwi-grater.

4. Emva koko unqumle ipepper yaseBulgaria ibe yimichilo.
5. Intloko yeklabishi iyahlula ezimbini, uze ucobe iincetu ezincinci.

6. Galela ioli kwipuphu okanye ipaka yokutshiza uze uthele inyama kunye anyanisi kuwo.
7. Sima imizuzu eyi-10.

8. Emva koko faka i-pepper yaseBulgaria kunye neetikiti.
9. Imifuno yeTyuwa kunye nenyama kunye neyamatato imizuzu eyi-15.

10. Emva kolu xesha, galela iklabishi kwisitya, uyigubungele phezulu uze upheke ukushisa okuphantsi kwenye imizuzu engama-30.
11. Emva koko faka i-tomato unamathele kwaye udibanise zonke izithako ngokucophelela.
12. I-Pepper kunye netyuwa ukunambitha. I-Stew imizuzu engama-20.

13. Iklabishi isitya kunye nomzimba silungile. Khonza njengesitya esahlukileyo okanye ngesitya esicaleni.

Bon appetit!