Isifunda ngasinye saseJalimane sinezici zazo zokuphenya, kepha ubhiya, inyama nesinkwa "esimnyama" zivakashi esivamile kunoma yisiphi isifundazwe. AmaJalimane adla inyama eningi, apheka cishe izinhlobo ezingama-600 zezinkwa, futhi cishe yonke idolobhana inebhiya wayo. Kukulezi zinto ezintathu eziyinhloko lapho inkukhu ebilisiwe ebhekiwe iyaphekwa. Ilula kakhulu, njenganoma isiphi isidlo esinamafutha, ilungiswa ngokushesha, ngaphandle kokuhlupheka, futhi umphumela ngukuthi umane ukhothe iminwe yakho, uxole ngokuqina.
Ungayifaka inkukhu esikhundleni senkomo, kodwa-ke kufanele ukwandise isikhathi sokupheka. Izithako ezidingekayo zenkukhu kubhiya ubhiya omnyama nesinkwa se-rye enama-molasses amnyama. Yile mikhiqizo ezonikeza usawoti usawoti, ukunambitheka okucebile kanye nokunisela ngomlomo umbala omnyama onsundu.
Inkukhu YobhiyaNgokwehlukana, ngiyabona ukuthi inani le-anyanisi kusoso lingaphezu kwemikhawulo efanelekile. Qinisekisa ukufaka i-anyanisi kahle kuze kube sobala, engeza ibhotela elincane nengxenye yesipuni sikashukela ukuze u-anyanisi ukhanyiswe kancane.
Iphunga elisakazeka ekhishini elisebenzayo ngeke lishiye muntu engenandaba. Kukhona okuthile okunisela ngomlomo lapho lezi zinambiso zihlanganiswa ndawonye.
- Isikhathi: Ihora eli-1 imizuzu
- Izinsizakalo: 3
Izithako zenkukhu ebhiya:
- I-700 g yenkukhu (okhalweni)
- 300 g anyanisi
- 10 imbewu caraway
- 300 ml ubhiya omnyama
- 500 g isinkwa se-rye
- 5 g ushukela
- 15 g bhotela
Ukupheka inkukhu ebhiya.
Ukusuka okhalweni, usike ngokucophelela ithambo. Sigeza ucezu lwenyama ngalunye bese silomisa ngokucophelela ngesipanela. Bese gazinga ohlangothini ngalunye. Uyacelwa ukuthi uqaphele ukuthi kulokhu awudingi ukufaka usawoti nokufaka umanyolo ngezinongo. Mane usithose ukuze inyama imbozwe ngogwebu, futhi iziphuzo zihlale ngaphakathi, zingangeni epanini.
Sikhipha amathambo enkukhu, siyithose inyamaUkuze uthole usoso obukhulu futhi ogxile, udinga ukufaka u-anyanisi amaningi. Siyinquma ibe izindandatho ezinkulu, bese ibiliswa epanini kuze kuthambe. Faka ibhotela noshukela.
Sika u-anyanisi bese usetha ukuwohlokaSifaka epanini yokugazinga ngenhlabathi ethambile yenkukhu ethosiwe ngaphandle kwamathambo. Sisabalalisa ungqimba obukhulu bokungena okusobala, i-anyanisi eyosiwe enyameni, engeza ikhumini, usawoti. Thela ingilazi kabhiya omnyama epanini lokugazinga, okufanele imboze ngokuphelele imikhiqizo, kepha ungqimba lwe-anyanisi kufanele lukhuphuke kancane ngaphezulu kobhiya. Sika i-crust esinkwa se-rye. Isoso elimnandi kakhulu litholakala nesinkwa seBorodino, kepha lingathathelwa indawo ngesinye isinkwa ngamaloli amnyama.
Faka inyama yenkukhu esitsheni esine-stewing, isimboze nge-anyanisi.Ukusuka kwisinkwa udinga ukwenza isembozo esiqinile esizomboza ngokuphelele inyama ngebhiya. Mboza ngokucophelela ngisho nezimbobo ezincane kunazo zonke ngezilayi zezinkwa.
Ngesinkwa esimnyama, dala “isivalo”Sifaka i-pan yokugazinga esitofu, bese kuthi ngemuva kokubiliswa kwesoso, senze umlilo omncane bese ukhohlwa ngokugazinga imizuzu engama-40. Ungafaka i-pan yokugcoba kuhhavini, lokhu ngeke kuthinte umphumela wokugcina, kepha kuzokhulula abashisi besitofu. Indishi eseqediwe kufanele ibukeke ncamashi njengoba ubona esithombeni - isinkwa sizothamba futhi sibe nomswakama, kepha akufanele sincibilikise kusoso.
Stew inyama enososo imizuzu engama-40Imifino enezinhlamvu izosebenza njengesitsha eseceleni senkukhu ebisini. Sisakaza ucezu lwesinkwa se-rye, phezu kwayo inkukhu ethambile, u-anyanisi bese sithululela yonke into ngosawoti onephunga elimnandi.
Khonza inyama yenkukhu ebhiya ngesitsha esiseduze semifinoIthiphu: ingxenye yesinkwa esimboza isitsha idinga ukugcinwa igcwele, futhi ingxenye iyaxova, ngakho-ke isobho lizophuma likhulu futhi ligcwele kakhulu.
