Indlela yokwenza i-forcemeat enomsoco kunye neyohlwaya yamanzi: zokupheka

Ukuqala amagama ambalwa malunga nesitya. Emva koko, bambalwa kwabasetyhini abancinci banamhlanje banengcamango yokuba yiyiphi imantas. Kwaye le nsiza yenyama yenhlama ihlobo lwe-pelmeni. Libhekisela kwimpuma yasemdeni, e-Asia ngokuthe ngqo, ukutya. Yilungiselele e-Uzbekistan, eTajikistan. Iimpawu zazo zikhoyo kwi-cuisine yaseKazakh yesizwe. Ukuphathwa okunjalo kubakho phakathi kwabantu baseSiberia. Kwaye eMongolia, eKorea, eTshayina, ayinakwenziwa kuphela kwiidlo zokutya ekhaya, kodwa nakwiindawo zokudlela ezinkulu okanye kwiindawo zokutya ezincinci.

Amantombazane kunye namaqhekeza

Ukususela okokuqala, bambalwa abantu banokupheka isidlo njengoko kufanelekile. Kukho ubuqili obuninzi. Yonke inkqubo iqukethe "imisebenzi" emithathu: ngokufanelekileyo uxoke inhlama, lungisa i-mince yeengubo kwaye ubilise. Ziziphi iimeko eziphambili phakathi kokutya kunye neendleko zendabuko? Okokuqala, zinkulu kunokuba zincinci, ezifanelekileyo "iindlebe zebhebhe" (igama lesibili le-pelmeni). Okwesibini, abapheki ngamanzi, kodwa kwi-steam, ibhedi yamanzi. Kwaye, okwesithathu, ukugqoka iingubo kubaluleke kakhulu.

Ubugcisa bokulungiselela

Into ebaluleke kakhulu efunekayo kwisitya "sokunene" yipositi ekhethekileyo yokubilisa. Kubizwa ngokuba, ngokulandelanayo, "iManta-cascade". Kakade ke, akukho mhlaba ohlala kuyo. Kodwa oku akuthethi ukuba ufanele ulahle ingcamango yokwenza unyango kwaye uyamangalisa izalamane zakho. Ukuba wenza inyama egumbini, uxobile inhlama kwaye ubeke iimveliso ngokwabo, ngoko kufuneka uthathe ikhushu elikhulu, ubeke isitya esicacileyo okanye isitya kuyo, ioli kwinqanaba, ubeke "inyama yevenkiki" kuyo, uyibeke ngenye iplate, uthele epanini Amanzi amancinci, gubungela ngesiqhekeza uze ufake efutha umlilo. Kunzima kakhulu, kunjalo. Kodwa oku kude kubekho umsikazi ongenalo utshintsho. Kwaye ke ukugxila kumanti kuya kufumaneka "njengokuba kufanelekile", kwaye bona ngokwabo-baze bathumele kwimiboniso yezolimo!

I-recipe i-classic yovavanyo

Emva kokuhlalutya iingcamango eziphambili zeengcamango, siya kuqalisa ukwenza. Masiqale ngovavanyo. Thatha i-500 g yepuphu, isahlulo sekomityi yamanzi, malunga nepuni yetyuwa kunye neqanda. Hlanganisa iimveliso ezivela kwintlaka ehlanganisiweyo. Kutheni oku? Ngenxa yokuba ukuzaliswa kufakwa kwiingcezu ezinqabileyo kakhulu, kwaye kubalulekile ukuba bangabhidli. Kwaye ekusebenzeni ukupheka ukuba kungabi yinto enqabileyo, ayizange iqhube. Umgqomo obangelwayo ungene kwisitya, umgubungele uze uphumle, "ukuphumla". Emva koko usike izicucu zesonka kwiqonga eliphambili, lilonge, lifake kwiingqimba kwi-ubude bemilimitha, uchithe izikwere zayo ezinkulu, malunga ne-10 x 10. Nangona i-intlama ifakwe, ungayilungisa nokufaka izinto zokugqoka (jonga ngezantsi i-recipe).

Iresiphi yenyama enqabileyo

Ngokwesiko, yenziwa kwimvana okanye inyama yezimvu. Kwakhona njengento ebalulekileyo yintsimbi yangaphakathi okanye i-kurdjuk (ikhula kulezi zilwanyana kwimimandla ye-vertebrae ye-caudal). Ukufumana ezininzi iinkqubo ezahlukileyo. Ngaloo ndlela, ukwenza inyama egumbuluweyo iingubo, i-recipe iyancoma: ngokukhawuleza nquma isigamu se kilogram yee-anyanisi, kwaye unqande amancinci angama-1 kilogram yenyama. Ukuba ungagqithwanga, udlule kwisiqwenga somzimba nge-grate enkulu. Kule ndlela, nangendlela, umehluko phakathi kwe-manti ne-pelmeni: kulawo nyama enqabileyo inhlabathi elungileyo ibe yindoda ehambelanayo. Ngoku i-bacon: thabatha malunga ne-150 grams kwaye ucoce ngokukhawuleza. Kutheni malunga noko: kunokufuneka kunye nangaphezulu, kuba nganye "varenik" ifakwa kunye nokugxila, kunye neqhekeza elinamafutha. Hlela ukucima. Kwi-mushroom yokwakheka, iresiphi icebisa, ngaphezu kwe-anyanisi, yongeza ngokukhawuleza ipepper kunye neziqholo: i-marjoram, i-coriander, i-basil. Phalaza isahlulo sekomiti yamanzi amaninzi. Kwiindawo zokulahla oku akufunwayo. Kwaye kule ndawo, i-liquid iyadingeka ukuze kwenziwe ukunyusa i-manti.

Siyakubhala, sipheke, sikhonze

Xa yonke into ilungile, ungaqala ukufaka intlama. Ukwenza oku, faka inyama phakathi kwesikwere ngasinye, faka iqatha leoli uze ulibethele ukuze ukuzaliswa kungaphumeleli. Ukugqitywa kweemveliso ezigqityiweyo nge-napkin kwaye mayeke imizuzu eyi-10. Emva koko upheke umzuzu wama-40-45. Ukuzikhonza kufuneka zishushu, zifefe ngamacube. Njengokuzaliswa, ukhilimu omuncu, i-mayonnaise, umxube wenyama oqinileyo, onqabileyo kunye nepepper, unokukhethwa. Ukongeza, faka isardard, i-horseradish kunye neviniga yamanzi ebilisiwe kunye nepelepi.

Ukucaciswa okubalulekileyo

Ngendlela yokupheka i-mantas yesiqabane , sathi. Nangona kunjalo, inkqubo inokukhawuleza xa ukwenza oku: kukuhle ukutshisa ioli kwindawo ephambili yokupanda, ukufaka kuzo "varenichki", gazinga kwi-crust. Emva koko utshintshe kwisiqhekeza, ufake efasini kwaye ungayi kuqhuba imitha emizuzu engama-45, kunye nesiqingatha esingaphantsi - 25-20. Ngendlela, kuvela kule meko isidlo sininzi kakhulu kwaye sibonakala sikhwele.

Ezahlukeneyo zokugxotha

Abafazi basenokuba nombuzo osemthethweni: njani yokwenza inyama egumbwe ngamanqatha ngaphandle kwenyama, kodwa kwezinye iintlobo zenyama? Emva kwakho konke, iMpuma, njengeAsia, yinto ebalulekileyo. Ummi waseYurophu akanako ukuthanda iphunga lezimvu. Kanti ihagu zeginea okanye i-veal ziyazi kakuhle. Kule meko, izithethe ezingaqhelekanga kufuneka zenziwe ngokusesikweni. Futhi ukulungiselela i-forcemeat i-manty kwi-ingulube. Ukudibanisa kwayo kukuba inyama enjalo ilula kunemvana. Khetha i-pulp elula, kodwa nge-fat fat. Uze uthenge isilonda ngokwahlukileyo. Unokuba usasawosawoti. Okanye utshaya - ngubani na ofanelekileyo ngakumbi. Emva koko qhubeka kwi-algorithm eqhelekileyo.

Iresiphi ngokuhluka

Enye into ekufanele uxoxe ngayo indlela yokwenza inyama egumbuluweyo ukuze ungadli inyama, kodwa kwimifuno. Ewe, esi sidlo sinokuthi sibe yimifuno. Ngokuchanekileyo, phantse. Njengokuzaliswa kwamatate, i-pumpkin, izaqathe. Okanye isiqhamo-iipulo, iidiliya, i-quince.

• Ukuba isidlo silungiselelwe kwipompu, thabatha intlobo ezivuthiweyo, kodwa ezingenasiphunga. Hlaza kwiinqumle, qhawula, uze usike isahlulo ngasinye kwiinqununu ezincinci. Zininzi iintloko zee-anyanisi ziyakunqanda, unako ukukhawulela, ityuwa. Hlanganisa neempompo. Ngokwahlukileyo, cima ama-250-300 amagremu weenqatha. Unokukudibanisa ngokukhawuleza kunye nokuzaliswa, kwaye unokubika ngokuhlukileyo xa uqala ukuzalisa inhlama kunye nenhlama. Musa nje ukulibala malunga neziqholo, ziyimfuneko yokwenza i-taste ye-manti igcwele ngakumbi, kuba ithanga ngokwayo lihlaziyekile. Ixesha lokubhaka. Ngaphambi kokupheka, ngokukhawuleza-ke kuya kulunge ngakumbi.
• Amazambane amaManty. Ukuze uzenzele, udinga iikhilogram enye kunye nesiqingatha sezityalo zengcambu, 3-4 u-anyanisi amakhulu, ityuwa, ipepper, iziqholo zokunambitha. I-Fat ithatha ukutshaya okanye ityebile-ipondo. Iitatayi ezinamaqabunga zihlanjululwe kwaye zigawulwe ngamacube, njengokuba isaladi "Olivier" okanye i-vinaigrette. Yenza njalo nge-anyanisi kunye nebhekoni. Ukuba i-anyanisi ibangele, yithulule amanzi abilayo kwaye uphume - ukukrakra kuya kuhamba. Gubungela zonke izithako, yongeza ityuwa encinci, qi Faka ukuzaliswa kwintlama kwaye upheke uze ulungele. Bakhonze, kunye ne-pumpkin mantel, ukhilimu omuncu, i-sauce enomuncu. Kuyinto entlekayo nge ketchup okanye i-tomato sauce. Ngokufanelekileyo, unokwenza okhethekileyo, njengento ephucukileyo kumazwe aseAsia.

I-Sauce yaseMantel

Ngoko, i-sauce i-tomato, i-spicy. Kuye, nciphise isigamu se kilogram yeetamatato ezivuthiweyo, 3 anyanisi. I-anyanisi gazinga kwixabiso elincinci leoli. Yongeza i tamatato. I-Stew emlilweni omncinci, phantsi kwesiqhekeza, de kube i-peel iqale ukuhlukana kwi-pulp. Emva kwexesha ngetyuwa, faka i-pepper pod (xa uyifunayo, kodwa iresiphi ithi njalo), i-pinch ye-dill imbewu, amanzi amancinci. Uze uphonye okunye, ukuze i-sauce iphakathi phakathi kokuvumelana. Ekugqibeleni, yongeza i-marjoram ecocekileyo (esitsha) kunye nee-clove ezimbalwa zegalikhi. Ukuba ufuna, faka ishukela elincinci.