I-Pelmeni - recipe

Ukulahla ngexesha lethu kwenziwa nge-sauerkraut, intlanzi kunye nezinye izizaliso, kodwa sisenokuba sigqibo sokukukhumbuza ezimbini zokupheka zenyama ezidumileyo.

I-recipe ye-Classic yokuthungela ekhaya

Izithako:

• ingulube - 0.3 kg;
• yenkomo - 0.3 kg;
• iqanda - 1 iqhekeza;
• anyanisi - 2 anyanisi;
• umgubo - 0.45 kg;
• amanzi 250 ml;
• ityuwa - 15 g;
• pepper.

Ukulungiselela

Isidlo kufuneka sikhethwe ngokucokisekileyo, njengoko oku kuya kuxhomekeka ngokuthe ngqo kwisiphumo sokugqibela somsebenzi wakho wokulima. Gcoba inyama ngokucokisekileyo, ususe ifilimu kunye nemithanjeni, inqatha yenyama yesohlwayo iyancitshulwa, kodwa isinqumelo sishiywe. Emva koko, inyama kufuneka igaxwewe kunye nebhokisi lebhokisi okanye encinci, kwaye i-anyanisi yimilambo embalwa. Emva koko sebenzisa inyama enqabileyo ukuze wenze inyama egumbisiweyo. Ngenxa yoko, kuya kubakho ityuwa kunye nepipper, kodwa ngaphambi kokuba inyama ifakwe kwintlama. Ukuba ukugxotha kunzima ukuthetha, ke ungesabi ukusebenzisa amanzi, kodwa ungayidluli.

I-recipe yeklasi eyenziwe ngamanzi adibeneyo asemanzini, ezinye iiresiphi kunye nokudibanisa ubisi, oku akukona okokuqala. Hlanganisa iqanda ngamanzi kunye netyuwa, uxube kunye, uthele umgubo entabeni, wenze i-crater kuyo, apho ufanele ungene ngamanzi ngeqanda. Ukuhlamba inhlama kutyhoboza kwisiqwenga malunga nesiqingatha sebhasi kwaye uyimfama ibhola, ukuba ayilahlekelwa yimizuzu embalwa, ke inhlama ilungile, kodwa ngexesha elifanayo uqaphele ukwenza inhlama kakhulu.

Jonga nge-2 mm ububanzi, sebenzisa iglasi ukuze unqande amaqhekeza. Beka inyama ehlanjisiweyo kwintlama, uphawule ukulahla kwaye uphinde ubonise ezi ntshukumo uze uphume kwizithako. Amacwecwe adibeneyo afakwe emanzini amanzi abilayo, kwaye emva kokunyuka, anciphisa izinga lokushisa aze alinde imizuzu emi-5-7, nangona ubude bokupheka ngokuthe ngqo buxhomekeke kubukhulu bamadaka.

I-recipe ye-Classic yamadaka aseSiberia

Izithako:

• Intamo yengulube - 0.4 kg;
• yenkomo - 0,7 kg;
• umhluzi wenyama - 70 g;
• iqanda - 2 iziqwenga;
• anyanisi - 2 anyanisi;
• umgubo - 0,75 kg;
• amanzi 250 ml;
• ipisley okanye i-nettle-1 ibhola;
• ityuwa - 40 g;
• pepper.

Ukulungiselela

Emva kokuthulula intaba yomgubo kunye nokwenza umquba kuyo, uthele emanzini angaphambili kunye nokuxutywa ngokucophelela ngamanzi, amaqanda kunye ithisipuni yetyuwa. Xa ufumana ibhola elimnandi lenhlama kwaye liyakwazi ukubamba umlo, litshintshe kwisitya, kwaye uyibeke kwisikhwama seplastiki, makuthathe ubuncinane isiqingatha seyure. I- recipe yeklasi yenyama enqabileyo, njengento yokugxila kwi-pelmeni yaseSiberia, ibonakala ngokubonakala komhluzi kunye nemifino. Ukucocwa kuhle kakhulu kwenziwe ngokukhawuleza, kwongezwa umhluzi, ityuwa, i-pepper, i-anyanisi etyhidiweyo, i-tablespoon yomgubo, oye waxutywa ngamanzi abilayo kunye nemifuno etyongwe. Kwaye ke yonke into njengesiqhelo, phuma kwaye udwebe. Ukupheka ezi zilahleko ngokukhethekileyo kwimfele yenyama, kwaye ekungabikho kwayo ngaphambi kokubilisa ngamanzi abilayo, ubeke anyanisi oqoshiwe, imifino kunye neziqholo.