Sibhaka ama-cutlets kuhhavini - amnandi futhi anempilo!

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I-Cutlet ingenye yezitsha ezivame kakhulu ukulungiswa ekhaya, ezindaweni zokudlela ezinhle nasezitolo zokudlela. Ekuqaleni, i-cutlet yayingeyona isidlo saseRussia, kepha eRussia yayibolekwe eFrance.

EYurophu, i-cutlet ucezu lwenyama olunethambo lobambo. Leli gama livela ku "cotelette" yaseFrance, elivela ku "cote", okusho ubambo. ERussia, i-cutlet iyinyama egayiwe eyenziwe ngamaqebelengwane amancane ama-oval. Imikhiqizo ilungiswa epanini, isongwe, kuhhavini, ku-microwave, ku-grill.

Kunezinketho eziningi zenyama egayiwe. Isisekelo sithathwa enyameni yezilwane ezincelisayo, izinkukhu, inhlanzi, imifino, okusanhlamvu nokuningi - konke okungaqotshwa.

Ukulungiselela ukubhaka

Inyama egayiwe iphekwa kahle kakhulu ekhaya. Kunconywa ukuxuba kahle isisekelo esilungisiwe. Kungcono ukugcina inyama egayiwe esiqandisini imizuzu engama-20-30 ngaphambi kokwenza ama-cutlets.

Udinga ukuthatha isinkwa esidala, esimunca futhi sigcine wonke amajusi. Lapho usebenzisa ama-rolls amasha, ikhwalithi yemikhiqizo iyawohloka. Isinkwa (isinkwa) sifakwe ubisi olubandayo, amanzi, umhluzi. Inani lithathwa ngesilinganiso se-20-25% yevolumu yenyama.

Cabanga ngokucophelela inyama oyikhethayo. Ingulube ilungile ngama-streaks wamafutha. Kusuka enkomeni, kungcono ukhethe i-sirloin, i-shoulder blade, intamo, umphetho omkhulu. Isimiso sisebenza lapha: ingulube kufanele ibe namafutha, futhi inyama yenkomo noma inyama yenkomo kufanele incike.

U-anyanisi ufanelekile eluhlaza futhi othosiwe. Lapho uyigaya endaweni yokugaya inyama, kwakheka ujusi omningi. Kuzo zonke izindlela zokupheka, sishisa ihhavini iye ku-200 ° C, bese siyibhaka ku-180 ° C.

Ama-cutlets wezinkukhu amnandi kakhulu kuhhavini

Izazi zokudla okunomsoco zincoma ukufaka izitsha zezinkukhu ekudleni - zinomsoco futhi aziqukethe amakhalori amaningi.

Igalikuni

i-turkey fillet 700 g
anyanisi 1 pc
Imvuthuluka yesinkwa 50 g
igalikhi 2 izinyo.
inkukhu iqanda 1 pc
isinkwa esimhlophe 100 g
ubisi 100 ml
usawoti, izinongo ukunambitha

Amakholori: 103 kcal

Amaprotheni: 16 g

Amafutha: 1.5 g

Amakhabhohayidrethi: 6.6 g

Gaya i-fillet ku-grinder yenyama.
Sidlulisa isinkwa esilungisiwe, esimanziswe ngesigaxa senyama.
Sika u-anyanisi ohlutshiwe.
Hlanganisa uhlanganise zonke izithako, engeza usawoti, iqanda, izinongo.
Faka inyama egayiwe esiqandisini imizuzu engama-30.
Sakha ama-cutlets amancane, siwasike ngesinkwa.
Sifaka iphepha lokubhaka elilungisiwe.
Beka kuhhavini osushisayo.
Sibhaka cishe imizuzu engama-40-50.

Inyama yenkukhu

Ama-cutlets ezinkukhu abhekwa njengesitsha saseRussia ebesiphekwe isikhathi eside eRussia. Kubhakwe kuhhavini kuphela. Isitsha sithathwa njengokudla, ngoba awekho amafutha asetshenziswayo ekuphekeni. Lapho ukhetha inyama yenkukhu, kungcono ukunikeza okuncamelayo ebeleni.

Izithako:

U-0.5 kg wenhlamvu yenyama yenkukhu;
Iqanda eli-1;
usawoti;
upelepele.

Indlela yokupheka:

Skrolela i-fillet kugraya yenyama.
Faka iqanda, usawoti, izinongo, uhlanganise kahle.
Sakha ama-cutlets.
Sabeka ishidi lokubhaka elilungisiwe.
Beka kuhhavini.
Sibhaka imizuzu engama-40-50.

Ukupheka ama-cutlets enkomo anamanzi

Izithako:

1 kg yenyama yenkomo;
Izingcezu ezi-2 zesinkwa esimhlophe esidala;
2 anyanisi;
Iqanda eli-1;
usawoti;
pepper ukunambitha.

Ukulungiselela:

Gaya inyama yenkomo nge-grinder yenyama.
Faka u-anyanisi ohlutshiwe, oqoshiwe nosongwe
Gaya isinkwa usebenzisa i-grinder yenyama
Sihlanganisa izithako, engeza iqanda, usawoti, izinongo.
Sakha ama-cutlets.
Sifaka umsebenzi wokusebenza ebhodini lokubhaka.
Sibeka uhhavini osushisayo.
Sibhaka imizuzu engama-30-40.

Ama-cutlets yengulube egayiwe ane-gravy

Iresiphi isebenzisa ingulube egayiwe, elungiselelwe kusengaphambili noma ethengiwe. I-gravy yingxenye ebalulekile yalesi sidlo.

Izithako:

1 kg yengulube egayiwe;
anyanisi - ucezu olu-1;
Iqanda eli-1;
300 g wesinkwa esimhlophe;
100 ml ubisi;
usawoti;
upelepele;
5 wezipuni ukhilimu omuncu;
lwesinaphi;
isobho.

Indlela yokupheka:

Thatha ingulube egayiwe, engeza u-anyanisi ohlutshiwe, oqoshiwe futhi ogoqiwe.
Ukweqa isinkwa.
Sihlanganisa izithako, sibeka iqanda, usawoti, izinongo.
Hlanganisa kahle. Sakha ama-cutlets, sifaka iphepha lokubhaka.
Ukupheka umhluzi. Sihlanganisa i-ketchup, lwesinaphi, ukhilimu omuncu, ubisi, lapho imvuthu yesinkwa yayifakwe khona. Hlanganisa konke kahle.
Gcwalisa isisekelo sethu nge-gravy evelayo.
Sibeka ihhavini, sibhake imizuzu engu-50-60.

Ungabhaka kanjani amakhekhe ezinhlanzi

Amaqebelengwane enhlanzi enziwa kahle kakhulu nge-salmon e-pink, i-carp, i-cod, i-pike, i-burbot, i-hake, i-pollock, i-pike perch, i-cod, i-silver carp. Isinkwa nesinqumelo kuvame ukufakwa enyameni egayiwe.

Ubuchwepheshe bokupheka ezinhlanzini abuhlukile kakhulu kweresiphi yakudala, kepha kunemithetho eminingana okufanele ilandelwe:

Lapho ulungisa inyama egayiwe, khetha izinongo ngokucophelela. Okufaneleke kakhulu: upelepele omnyama nomhlophe, i-oregano, isinaphi esimhlophe.
Pre-gazinga anyanisi kanye izaqathe.
Susa amathambo amakhulu ezinhlanzi ngaphambi kokudlula kokugaya inyama.
Uma kunamathambo amaningi enhlanzini, gingqa inyama egayiwe amahlandla ama-2.
Sebenzisa i-grinder grater enkulu ukuthola ama-juicier patties.

Iresiphi yezinhlanzi zakudala

Izithako:

Izinhlamvu ezingama-500 g zezinhlanzi;
100 g wobisi;
anyanisi - ucezu olu-1;
1 ucezu lwesinkwa esimhlophe
2 wezipuni ukhilimu omuncu;
Iqanda eli-1;
usawoti;
upelepele.

Ukulungiselela:

Gaya isilinda senhlanzi esilungisiwe.
Dlulisa isinkwa esimanzi ngesigaxa senyama.
Sika u-anyanisi.
Hlanganisa zonke izithako, engeza iqanda, usawoti, pepper, hlanganisa.
Yenza ama-patties, ubeke esitsheni sokubhaka.
Thela ukhilimu omuncu ngaphezulu.
Beka kuhhavini ubhake imizuzu engama-20.

Iresiphi yevidiyo

Amathiphu awusizo

Lapho kubhakwa, ama-cutlets awaguquki.
Izinga lokushisa elihamba phambili ngu-180 ° C.
Lapho ulolonga, ukuze inyama egayiwe inganamatheli, manzisa izandla zakho emanzini.
Isinkwa siyakhethwa.

Ama-cutlets aphekwe nge-oveni anempilo kunama-cutlets athosiwe: okuqukethwe ikhalori kungaphansi, ngoba kuphekwe ngaphandle kukawoyela, kunamanzi amaningi, futhi kunamafutha amancane.

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