Mufuna kumva ngati unango wakuveka wa? Nkhumba ndi chinanazi - Chinsinsi amene angakuthandizeni!

Nthawi zambiri, mawu akuti "chinanazi" nthawi kugwirizana ndi moyo wolemera, koma kumbukirani mawu za grouse, kotero basi mbale ndi chinanazi pachikhalidwe pamalo a mwanaalirenji ndi chuma. Ndipo tsopano, pamene iwo akhala kupezeka kwa onse, kumverera zinthu zavuta gwiranani. Choncho, pa tebulo tchuthi adzakhala yoyenera nkhumba ndi chinanazi, Chinsinsi omwe analankhula, ndipo ife tokha adzamvera osachepera olemekezeka.

Kuti mbale anali opambana, ndikofunika kudziwa mmene kusankha mankhwala yabwino. Pambuyo zigawo zikuluzikulu zonse koyamba kwakukulukulu kudziwa kukoma. Yofunika kwambiri ndi ankaimba ndi luso la ophika ndi chilakolako chake kuyetsa chakudya. Nkhumba, komanso nyama iliyonse, makamaka anasankha utakhazikika, ndi onunkhira ndi yowutsa mudyo, komanso kumatha siteji kukonzekera, amene amapulumutsa nthawi mbuye. Koma ngati kusankha okha kuti nyama mazira, inu muyenera kukonzekera bwino.

Control wa mufiriji chipinda kwa maola 8-10 isanafike kuphika mbale ndi thawed pa 4-6 ° C pa alumali pansi mu firiji. Kusiyana ang'onoang'ono kutentha ndi bwino mbale kukoma khalidwe idzaonetsedwa. Ndi bwino kusankha thupi Taphunzira kapena ndi yaing'ono wosanjikiza mafuta, umene kungowonjezera kulemera, zingakhale gawo yowawitsa ya khosi kapena chidale.

Nkhumba ndi chinanazi, Chinsinsi amene tinatenga monga maziko, kuphatikizapo kumene, zosowa zipatso chinanazi. Iwo uli wolemera kwambiri mavitamini A, C, B, PP, lili magnesium, potaziyamu, ndipo ndi gweronso lalikulu la bromelain. Izi mankhwala yogwira, zomwe zimafunika mafuta ndi mapuloteni, koma zotsatira zake akuwonekera yekha, pakalibe chakudya mmimba, kapena bromelain amachita ngati enzyme m'mimba mphamvu ndondomeko nayonso mphamvu. Choncho, zambiri chinanazi ali pabwino ngati madzi zakudya zipatso koma acidic zokwanira, Motero, pa chopanda kanthu m'mimba, makamaka kwa anthu odwala matenda a thirakiti m'mimba, si koyenera. The zamzitini chinanazi acidity si monga noticeable monga shuga anasintha.

chipatso ichi anadza kwa Europe kuyamika Columbus 'ulendo ku America, kumene ankaona chomera wopatulika amwenye. Chinanazi anabwera kulawa anthu otchuka English. Izo wakula mu greenhouses ndi minda analimbikitsa kugonjera tebulo holide alendo zofunika. Kusakanikirana chidwi oonetsera kumabweretsa nkhumba ndi chinanazi.

Chinsinsi amadzisankhira zosakaniza zotsatirazi: nkhumba - 500 gram (makamaka gawo khomo lachiberekero) magalamu 200 bowa atsopano kapena zam'chitini, banki zamzitini chinanazi (mphete bwino), magalamu 150 mayonesi (makamaka mkulu-kalori, izo sinafalikire) magalamu 100 tchizi rennet, 70 gm ya azitona maolivi, mchere, tsabola.

Nkhumba khosi gawo kutsukidwa pansi madzi ndi zouma matawulo kuchotsa kwathunthu chinyezi, kusema mbali nyama 1.5 masentimita wandiweyani, pafupifupi kukula kwa 4 × 4 cm ndi kuwaza ndi chisakanizo cha mchere ndi tsabola. Timaika mu thumba pulasitiki, amene kumathandiza akukhavukira, ndi kubweza khitchini nyundo mbali zonse, kotero kuti nyama yang'ombe chawonjezeka kukula ndi theka. Ikani nyama mu poto, kudzoza ndi mafuta masamba. mbale Champignon kudula ndi yokazinga mu Frying poto mpaka theka kwa mphindi 5-7 pa moto wochepa. Ikani timagawo pa supuni 1 ya mayonesi pamwamba pa izo - bowa, ndipo ngakhale mayonesi pang'ono. Phimbani kulemera chinanazi mphete ndi kuwaza tchizi, comminuted pa grater ndi mabowo ang'onoang'ono. Nkhumba ndi chinanazi ndi bowa wokonzeka kuphika.

Mu bwalo pakati chinanazi anaika azitona kapena maolivi. Ikani nkhumba timagawo ndi chinanazi mu uvuni. Kuphika Mphindi 30-40 mbale ku kutentha 160-170 ° C. Zimitsani moto ndi kupereka nthawi mphindi 6-8 kuti nkhumba ndi chinanazi Chinsinsi ndi wosavuta, titanyowa ndi madzi. Zokongoletsa kwa mbale, inu simungakhoze kutumikira, koma ntchito ngati njira omwera akamwe zoziziritsa kukhosi, ngati m'pofunika kwambiri satiety chakudya, ndiye kugonjera timagawo ndi mpunga miyambo yophika.