I-"Demiglas" sauce yenziwe ngabapheki baseFrench. Enyanisweni, umhluzi ugxila kwizinkomo (amaninzi amaninzi) amathambo, encediswa yimifuno, utamatisi kunye neziqholo. Esi sisiseko esilungileyo kwezinye iisukisi ezimnandi zenyama kunye neentlanzi, kunye nokudibanisa okuyimfuneko kwiikhosi ezininzi zokuqala kunye nezitya zangasese.
Ukulungiselela i-"Demiglas" sauce uya kufuneka ube nesigulane uze unike isabelo seengonyama ngexesha lakho, kuba le nkqubo inokude, nangona iindleko eziphantsi.
I-sauce "iDermiglas" yindlela yokupheka
Izithako:- Amathambo enkomo - 4,2 kg;
- isilimo esidliwayo esinamagatsha anamanzi (iziqu) - 400 g;
- izaqathe - 700 g;
- i-ani bulbs - 700 g;
- iigrafu iigrafu - iziqwenga 4-5;
- i-tomato unamathela - 155 g;
- i-sunflower okanye ioli yomnquma ngaphandle kwe-flavour - 100 ml;
- iwayini elibomvu - 500 ml;
- ityitye ilitye;
- iphepsi elitsha ngomhlaba - ukunambitha.
Ukulungiselela
Njengomthetho, amathambo enyama kunye nemilenze isetyenziselwa ukwenza i-sauce. Kufuneka bahlanjwe, bebekwe ngokucophelela kwisitya sokubhaka kwaye bathunyelwe ukubhaka kwiqondo lokushisa kwama-degrees angama-200 de ukufumana umbala obanzi ocebileyo wegolide. Amathambo ashushu afakwe kwisitya esikhulu seelitha ezili-10 kwaye athululelwa kwiiyoboni zamehlo ahlambulukileyo. Sifaka isikhephe emlilweni oqinileyo, vumela ukuba iziqu zibilise kakuhle, uze uhlengahlengise ubungakanani bomshiseli kumgangatho onjalo ukuba umhluzi epanini awuqhubi, kodwa unikezela iimpawu zokuhamba. Amathambo kufuneka aphephe, kwaye angabilisi. Gubungela isitya kunye nomsebenzi ongezantsi kwaye ungashiyi ukukhuphuka ngokuphindaphindiweyo kabini. Njengomthetho, ukuba ubeka amathambo kwisitofu kusasa, - ngokuhlwa siya kufumana umphumo oyifunayo.
Okwamanje silungiselela imifuno. Sihlambulula izaqathe, amazinyo ezigayiweyo kunye nama-bulbs, sinqume amacandelo ngokukhawuleza, kodwa ubukhulu obuphakathi kwaye ufume kwimifuno ngaphandle kweoli ye-flavour epanini, ngokuxhomekeke kubukhulu bayo ngokweenxalenye okanye ngokukhawuleza konke ukuthoba. Ekupheleni kwefrying, yongeza unamathanga omathathu, masenze sonke ndawonye kunye nokuyibeka epeni kunye namathambo emva kokufikelela kwisiphumo esifanelekileyo sokuphuma. Kwakhona, kongeza amanzi. I-pan kufuneka izaliswe ngamathambo, imifuno kunye nomhluzi ezintathu kwikota yonke. Sifaka kwakhona isitya kwisitofu, sithulule kwiwayini elibomvu kwaye emva kokubilisa kwakhona kunciphise ubushushu kwi-languor yamacandelo. Ukuba akukho ndlela yokushiya umsebenzi wokulungiselela ngokukhawuleza ubusuku, qhubeka ulungiselela isuphu ngosuku olulandelayo ekuseni.
Emva kokuba ubunzima bilisiwe kwaye buncitshiswe ngomthamo ngesibini, sisusa amathambo kuwo, kwaye sivuna imifuno size siyijike ngesihlunu. I-Blender kule meko ingasetyenziselwa ukuba unesiqiniseko sokuthi amaqhekeza asemathanjeni awazange awele kwisininzi semifuno. Kungcono nakweli meko, musa uvila uze usebenzise intsimbi encinci.
Hlulela umhluzi oseleyo kwipuphulo uze udibanise kunye namazambane ahlambulukileyo. Kwakhona, faka umkhumbi ngomlilo ocothayo uze usonge i-sauce ukuya kwintambo ebanzi. Kwinqanaba elichaziweyo lalo maqumrhu kufuneka libe malunga neelitha ezilitha ze-sauce, ezilungele kwaye zikhethwe ngetyuwa kunye nepilisi.
Uhlobo lwe-"Demiglas" sauce lungahluka ngokufaka iziqholo kunye neziqholo. Eyona nto isetyenziswa ngokuqhelekileyo, i-rosemary, thyme, iintlobo ezahlukeneyo zepelepele kunye nama-clove.
Ukuthatha njengesiseko se-sauce egxininisiweyo "iDigiglas", unokupheka i-sauce ecocekileyo yokutya inyama okanye ezinye izitya zenyama.
I-sauce ye-Cream-meat "Demiglas"
Izithako:
- i-sauce "i-Demiglas" - 95 g;
- ioli yomnquma - 45 ml;
- ukhilimu - 70 ml;
- i-ani-bulb - 90 g;
- iwayini elibomvu - 30 ml;
- I-Butter - 30 g.
Ukulungiselela
Ekuqaleni, sidlula i-anyanisi ecocekileyo kunye nocoliweyo ngaphambili kumxube weoli kunye ne-bhotela, uze uthele iwayini uze uphumelele imizuzu emihlanu. Ngoku uthele ngo-ukhilimu, ukushisa ngomzuzu, wongeza i-sauce "ye-Demiglas", ugxininise de ibe isasazwa ngokufanayo.