Amazing mumapezeka nsomba, zophikidwa uvuni mu zojambulazo

Nathenje - woimira banja nsomba, ali ndi chiwerengero chachikulu cha mitundu. Nthawi zambiri, mu maonekedwe ndi zovuta kudziwa ndi subspecies monga nsomba kutsogolo kwa inu pa kauntala. Komanso, m'zaka za posachedwapa, nambala yaikulu minda nsomba kukulitsa nsomba chongopeka.

Kuyambira wake mumapezeka nsomba kunyanja anzake anakulira mu ukapolo losiyana kutchulidwa fungo la mtsinje limene kawirikawiri Ufumuyo kumaliza kwa nsomba osafunika kukoma. A mbale sizachilendo ndi mumapezeka nsomba, zophikidwa uvuni mu zojambulazo. Kukonzekera njira malinga n'chongoletsa osafunika fungo chimatuluka mwa zonunkhira dobavlenieya osiyana, monga zokometsera nsomba, thyme ndipo, ndithudi, vinyo, ntchito ngati kukhuta kapena marinade.

Nathenje anaphika mu uvuni zojambulazo, mwamphamvu mizu mindandanda yazakudya wa odyera ambiri. Koma, koma, tiyenera kukhala chuma cha mbale wolemera Gourmet. Ndiyamika mafakitale ndi unpretentiousness nsomba mu mawu amanena, ali ndi mtengo wotsika ndithu, kupanga izo angakwanitse kwa wogula pafupifupi. Yesani kupeza momwe kukonzekera mumapezeka nsomba mu uvuni.

Kuti akonze mbale muyenera:

• mumapezeka nsomba - chidutswa chimodzi masekeli magalamu 200-400;
• inflorescence a kolifulawa - magalamu 50;
• Burokoli - magalamu 50;
• kaloti - 50 g;
• zitheba - magalamu 50;
• zitsamba thyme - magalamu 20;
• woyera vinyo - magalamu 30;
• zonunkhira (mchere, nthaka wakuda tsabola, nsomba zokometsera) - uzitsine;
• Mafuta - magalamu 25;
• batala - 20 ga;
• theka ndimu.

Nathenje zophikidwa uvuni mu zojambulazo, makamaka yophika zapamwamba. Tikumbukenso kuti masamba zalembedwa mu Chinsinsi akhoza kugulidwa kale yophika, zii kapena singly kapena mu mawonekedwe a masamba kusakaniza.

Tiyeni tiyambe kuphika. masamba onse ayenera mwachangu mu poto ndi Kuwonjezera batala, zokometsera iwo ndi mchere ndi tsabola. Pamakhala kugwa kwa chakudya zojambulazo envelopu-bwato lolingana kukula kwa nsomba anagula, mafuta mkati mwa envelopu mafuta ndi kuziyika izo wogawana mwachangu masamba.

Monga ulamuliro, mumapezeka nsomba anagulitsa kale kung'ambidwa ndikutsukidwa, koma osati katungulume ku mamba ndi makutu ndi Adabwezeredwa. Mamba ndi makutu kuchotsa, ndiyeno bwinobwino kuyeretsa nsomba, kukonzekera mankhwala processing zina.

Kutsukidwa mumapezeka nsomba m'pofunika dzola mafuta mbali zonse ndi mafuta, mchere ndi tsabola, kuwaza ndi mandimu ndi thyme, kuthiridwa m'kati mwa nsomba. Kenako mumapezeka nsomba ayenera atsanulidwe envelopu pa masamba kuti nsomba ndi mu ofukula chipsyepsye ndege oposa, ndi mimba kuwuluridwa - masamba. Ndiye muyenera kuthira zonsezi "kamangidwe" vinyo woyera ndi kusindikiza envelopu. Tikumbukenso kuti si koyenera kuti akanikizire zojambulazo mosamala nkhani za envelopu, monga mkati ikufunika danga yaing'ono kupewa kum'mamatira nsomba zojambulazo.

Nathenje zophikidwa zojambulazo mu uvuni - chakudya chokoma kwambiri. Chitani mwachindunji kuphika. Ndipotu, chinthu chokha choti muchite - m'pofunika yekha kuika envelopu pa kuphika pepala ndi malo uvuni preheated digiri 180-190 pafupifupi 18 Mphindi. Ndiye muli nsomba mu zojambulazo mwachindunji bwalolo, kutsegula zojambulazo ndi kutumikira. Pofuna kupezeka wathunthu wa nsomba kukhala mokoma nadzawasankhula nyama ku dorsal chipsyepsye. Kuyenera mosavuta wosiyana fupa ndipo ndi kapangidwe khalidwe la mtundu woyera. Pamaso pa thermometer pakompyuta angathe kuyeza kutentha kwa fupa. Ngati adzakhala oposa 61 madigiri Celsius, nsomba ndi wokonzeka. Apo ayi, muyenera kutseka envelopu ndi dopech nsomba kwa mphindi zochepa.

Kukhala pa dzanja Chinsinsi, amene amafotokoza mmene kukonzekera mumapezeka nsomba mu zojambulazo mu uvuni, mukhoza bwinobwino kupita kugula nsomba. chakudya yophika mwa zidzakhala wosavuta. chakudya chokoma ndithu amasangalala banja ndi alendo.