Nangona iingcambu zayo zaseSlavic, i-recipe yeklabishi yahlakazeka kwihlabathi kwaye yathandwa kuyo yonke indawo. Ilizwe ngalinye latshintsha iindidi zeklabhi zendabuko ngendlela yazo, kodwa isitshixo sazo sahlala sisinye - kukuzaliswa okulula kwenyama kunye nezolimo kunye nemifuno, ehlanganiswe kwiqabunga leklabishi kwaye iphekwe nge-sauce. Kwiindlela zokupheka, ngokulandelayo siza kuqwalasela ezinye zokupheka ezithandayo ezithintekayo kwi-oven.
Iklabishi enesandi ehovini - iresiphi
Izithako:
- iklabishi encinane - intloko e-1;
- ioli yohlaza - 20 ml;
- i-anyanisi emhlophe - 90 g;
- irayisi ephekiweyo - 120 g;
- inyama enobisi - 1.5 kg;
- ijusi yetamatato - 2.5 ilitha.
Ukulungiselela
Ngaphambi kokuba upheke iiklabishi kwi-ovini, amacembe eeklabishi kufuneka athathwe ukuze akwazi ukulungiswa ngokulula kwi-roll. Kule ndlela, inkunzi yeklabishi inokupheka kuze kube yilapho amaqabunga ephosa, aze aphephe amaqabunga ngokuchanekileyo asuswe kwaye asetyenziswe injongo yawo. Amagqabi angaphandle aphethwe ngokukhawuleza kunokuba angaphakathi, kwaye ngenxa yoko, esususile ingqimba yangaphandle, buyisela intloko emanzini abilayo ukuze ubilise iziqendu eziphantsi. Ngesiseko sephepha, unqunywe umphezulu wendawo enomzimba ukwenzela ukuba kulandelelaniswe iphepha.
Nangona iklabishi ichithwa, kwioli kunokwenzeka ukugcina i-anyanisi echotshoziweyo kude kube nokubunjwa kombala obomvu wegolide. I-anyanisi ye-anyanisi ixutywe kunye nomgubo kunye nelayisi elibilisiweyo. Ixesha lokuzalisa ukunambitha nokulufaka kwiqabunga leklabishi ngemvulophu.
Faka ngokucacileyo iklabishi efakwe kwi-brazier, uthele iJusi uze ufake i-oven ye-180 ° C ngaphambi kweyure eli-1. Ukusebenza kunye naluphi na umgca wecala, kodwa iindawo ezigqwesileyo eziphekiweyo kwi-oven zidibene namazambane ahlambulukileyo.
I-Golubtsy - iresiphi yokupheka ehovini
Izithako:
- amagqabi eklabishi elincinci - 10 iipcs.;
- ioli yohlaza - 20 ml;
- i-anyanisi emhlophe - 100 g;
- ii-clove ze-garlic - ii-3.
- i-tomato sauce - 800 g;
- i-tomato unamathele - 20 g;
- amanzi 130 ml;
- i-aple cider iviniga-40 ml;
- yenkomo yomhlaba - 500 g;
- ubisi - 120 ml;
- irayisi - 50 g.
Ukulungiselela
Amagqabi ahlukileyo adibeneyo ngamanzi abilayo kwaye ashiye ukuthoba malunga nemizuzu eyi-10. Ngeli xesha, unako ukulungiselela ukuzaliswa. Ukuze kuzaliswe, masidlule i-anyanisi emhlophe ngegalikhi, yongeza inyama enqabileyo uze uyiqabile ide ifike. Ngokufanayo, ubilise irayisi kwaye uyixhumane nenyama. Musa ukulibala malunga nexesha lexesha. Sifaka inyama ifake emagqabini athambileyo kwaye ifake imvulophu yokugqibela. Sifaka iklabishi kwi-baking sheet kwaye uthele i-tomato sauce. I-sauce yanele ukuxuba i-sauce ngamanzi, inani elincinci le-tomato kunye ne-aple cider viniga. Ukuba kuyimfuneko, unokongeza ishukela elincinci.
Ukulungiswa kweklabishi kunye ne-grav ehovini kuya kuthatha malunga neyure kwi-180 ° C.
Iklabishi ihamba nge-oven ngekhilimu omuncu
Izithako:
- i-sauerkraut - 1 kg;
- iklabishi encinane - intloko e-1;
- i-anyanisi emhlophe - 90 g;
- ioli yohlaza - 35 ml;
- ii-clove ze-garlic - ii-3.
- i-ngulube egungqiweyo - 500 g;
- irayisi ephekiweyo - 100 g;
- amaqanda - ii-2;
- i-paprika - 4 g;
- marjoram - 4 g;
- i-tomato puree - 250 ml;
- amanzi 230 ml;
- ukhilimu omuncu - 250 g.
Ukulungiselela
Xa sineklabishi ephazamisayo emagqabini, siwaphonsa emanzini abilayo kwaye ushiye phantsi kwekhava ukuya kwemizuzu eyi-10-15. Okwangoku, ukupheka
Sisasaza inyama ehamba emanzini athambileyo eklabishi kwaye ifake imvulophu. Ekubeni iklabishi idlulisa ukhilimu omuncu kwi-oven, siza kupheka ezimbini (kuqala kwisitofu, kwaye emva kwe-oven), faka iklabishi eboyiweyo kwi-goose fry, ngaphambi kokubeka i-bottom nge-layer of sauerkraut. Gcwalisa iziqulatho ze-gusjatnitsa ngomxube wamanzi kunye ne-tomato puree, kwaye ushiye i-hora yeyure emva kokubilisa i-sauce. Sibeka iiklabishi kwiimbiza, i-tomato sauce kunye neklabishi ukusuka kumxube ophantsi kunye ne-ukhilimu omuncu kwaye uthele umxholo we-sauce obangelwa yimbiza. Iklabishi ijikeleza embizeni ehovini ilungiselelwe isiqingatha seyure kwi-180 ° C.