Uyipheka kanjani inyama yenkomo namazambane kuhhavini
Izitsha zenkomo ziphilile futhi zimnandi, kepha abaningi bayenqaba ukuzidla, ngoba inyama iba lukhuni futhi yomile ngesikhathi sokwelashwa kokushisa. Bambalwa abantu abazi ukuthi lokhu kungagwenywa ngokwazi izimfihlo ezimbalwa. Iphuzu likukhetha imibuso efanele yama-mascara, ama-marinade kanye namazinga okushisa. Inyama yenkomo ephekwe kuhhavini ithambile kunepani.
Kunezindlela eziningi zokupheka zokupheka ekhaya, ngenxa yalokhu, ungapheka izitsha zohlobo olulodwa lwenyama, kepha uthole umphumela ongalindelekile futhi ujabulele ukuvumelana kokunambitha.
Amazambane wenkomo isidlo lapho kukhuthazwa ukuhlolwa. Ungazibhaka wena, noma ungeze imifino, amakhowe, izinongo nezinye izithako nososo.
Okuqukethwe kwekhalori yenkomo namazambane
| Umkhiqizo | Ubuningi, g | Amaprotheni, g | Amafutha, g | Amakhabhohayidrethi, g | Amakhalori, kcal |
|---|---|---|---|---|---|
| Amazambane | 746 | 14,92 | 2,98 | 135,03 | 596,8 |
| Inkomo yenkomo | 405 | 81,41 | 14,18 | 0 | 457,65 |
| U-anyanini | 136 | 1,9 | 0 | 14,14 | 55,76 |
| Ukhilimu omuncu onamafutha amancane | 51 | 1,53 | 5,1 | 1,48 | 58,65 |
| Upelepele omnyama (umhlabathi) | 2 | 0,21 | 0,07 | 0,77 | 5,02 |
| Usawoti | 3 | 0 | 0 | 0 | 0 |
| Ingqikithi | 1343 | 100 | 22,3 | 151,4 | 1173,9 |
| Inani lokudla okunempilo | 100 | 7,4 | 1,7 | 11,3 |
Iresiphi yakudala
Ekuphekeni, konke kuncike ekhonweni nasemcabangweni wehostela. Nginikeza uhlobo lwakudala lwamazambane ngenkomo kuhhavini (isikhathi sokupheka - imizuzu engama-60).
- yenkomo 400 g
- amazambane ama-12 ama-PC
- imayonnaise 3 tbsp l.
- anyanisi 2 ama-PC
- uwoyela wemifino wokuthambisa
- usawoti, izinongo, pepper ukunambitha
Amakholori: 196 kcal
Amaprotheni: 7.4 g
Amafutha: 1.7 g
Amakhabhohayidrethi: 11.3 g
Hlanza inyama ngaphansi kwamanzi agobhozayo, ususe amafilimu angafuneki. Sika izingcezu ezincane. Faka upelepele nezinye izinongo. Isizini ngosawoti ukunambitha. Fafaza imayonnaise uhlanganise kahle.
Lungisa ishidi lokubhaka: phatha ngaphakathi ngamafutha emifino, usakaze inyama ngokulinganayo bese uyithumela kuhhavini, usushise ngaphambi kwamazinga angama-180 imizuzu engama-20.
Lungisa imifino: usike amazambane abe izingcezu ezinkulu u-anyanisi ube amasongo. Faka imayonnaise nezinongo, ugovuze.
Ngemuva kwemizuzu engama-20, susa ishidi lokubhaka, usakaze amazambane no-anyanisi ngaphezulu bese ufaka kuhhavini eminye imizuzu engama-30.
Ekupheleni kwesikhathi, susa isitsha kuhhavini bese ukhonza. Hlela isidlo epuletini ngendlela yokuqala futhi enambithekayo njengoba ufisa.
Amazambane amnandi anenyama kuhhavini - izimfihlo zokupheka
Khetha inyama efanele. Kungcono ukuthenga emakethe, lapho kunokuzikhethela nethuba lokuqinisekisa ukuvuselelwa komkhiqizo, kanye nokuxoxisana.
Ungayikhetha kanjani inyama yenkomo entsha? Kunemithetho eminingana okufanele wonke umama wekhaya ayazi:
- Indawo ebomvu nebenyezelayo.
- Ama-streaks amafutha kufanele aqine.
- Iphunga elimnandi (alikho iphunga langaphandle!).
- Imiphetho yethenda akufanele ibe yomile.
- Uma ucindezela umunwe wakho enyameni, umgodi uyalinganiswa ngokushesha.
Sikhetha iresiphi ye-marinade. Inkomo wuhlobo lwenyama olunzima, ngakho-ke kungcono ukuluhambisa ngaphambi kokupheka. Ngenxa yalokhu, ngeke nje kuthambe, kodwa futhi kuthuthukise ukunambitheka. Naka ikhwalithi ye-marinade futhi umphumela uzojabulisa!
Lapho ukhetha izithako, kubalulekile ukwazi ukuthi umphumela wokugcina kufanele ube yini: yenza inyama yenkomo ithambe noma uthole ukunambitheka okuhlukile.
Imithetho eyisisekelo
- Hlanza ucezu olukhethiwe ngaphansi kwamanzi agobhozayo, omile ngamathawula wephepha bese usika izingxenye.
- Lapho ulungiselela i-marinade, yiba nobuciko ngokwengeza nokuhlanganisa izinongo namakhambi. Esetshenziswa kakhulu: uviniga, u-anyanisi, izinongo, noma uthele ujusi wetamatisi (uhlanjululwe ngamanzi).
- Cwilisa izingcezu ezabiwe ku-marinade isikhathi esingaphezu kwehora, kanye ne-tenderloin yonke amahora amaningana.
Khetha izinongo njengoba ufisa. Ama-condiments athengiswayo angcono enkomeni yenkomo:
- IBasil. Faka ekugcineni kokupheka, ithuthukisa ukunambitheka.
- URosemary. Uma kwenzeka ukuthi inyama indala, i-rosemary izosusa iphunga langaphandle.
- I-Thyme. Izonikeza inyama yenkomo ukunambitheka okuyingqayizivele, okubucayi nephunga.
- Iparsley. Okungezwe kahle kakhulu ekugcineni kokupheka, kuzongeza ukusha nokunambitheka.
Ukulungiswa kwevidiyo
Amathiphu awusizo
- Khetha inyama emakethe, unikeze okuthandwa yi-sirloin.
- Marinate inyama isikhathi esingaphezu kwehora.
- Faka u-anyanisi uthathe izindandatho.
- Beka amazambane ngaphezulu kwenkomo yenkomo, ngaphandle kwalokho izosa.
- Ungasebenzisi amazambane amancane.
- Sika amazambane abe yizicucu ezinkulu.
- Sebenzisa izinongo kuma-marinade nalapho ugqoka amazambane.
- Uma uthanda ukukhipha, ungasebenzisi i-foil ekhasini lokubhaka.
- Kanye namazambane ungabhaka eminye imifino, into esemqoka ukuthi ahlanganiswe ukunambitha.
Inyosi ingumkhiqizo ohlukile ekusizeni nasekuthandeni kwayo. Uma kuhlanganiswe nesitsha esiseceleni sangakwesokudla, ungagcwalisa ngisho netafula lokugubha ngesidlo esimnandi nesanelisayo.
Kunezindlela zokupheka eziningi zenyama yenkomo namazambane kuhhavini. Uma umusha ebhizinisini lokupheka, yazi kahle iresiphi yakudala, bese kuthi lapho uthola ulwazi, ulinge futhi umangaze obathandayo ngezitsha ezintsha!