Iklabishi enesitya kunye nomzimba yenye yezinto ezithandwayo zansuku zonke ezweni lethu, okuyiyona nto epheleleyo epheleleyo. Ukutya kubonakala kukuthakazelisa, kunentliziyo ehle, kwaye siyakukuxelela indlela yokukhipha iklabishi ngenyama.
Indlela yokukhipha iklabishi ngenyama kwipani yokupanda?
Izithako:
- intamo yengulube - 425 g;
- iziqholo;
- anyanisi - 45 g;
- iklabishi entsha - 585 g;
- ioli yohlaza - 35 ml;
- i-puree utamatisi - 245 ml.
Ukulungiselela
Ngoko, ngaphambi kokucima inyama, yiphatha iklabishi yokuqala kunye ne-knife. Iimpompi yengulube ihlanjwe, yomiswe ngethawula kwaye igalelwe iincinci ezincinci. I-bulb ihlanjululwa kwaye igqitywe ngommese eneemigodi ezincinci. Emva koko, siyiphonsa epanini yokucoca ioli kunye nokugqithiseka emininzi imizuzu, ivuselela i-spatula ekhethekileyo yomthi. Emva koko yongeza inyama elungiselelwe, xuba kunye ne-stew imizuzu engama-25, de kube yiphekwe. Emva koko, phawula iklabishi, eyayiqwengulwa ngaphambili, yongeza ityuwa ukuba uyinambitha, yimboze ngesiphambano kwaye udibanise isidlo phezu komlilo ophakathi kwemizuzu eyi-15. Ekugqibeleni, gcwalisa isidlo kunye ne-tomato puree, ufafaze iziqholo ukuze uzonambitha kwaye ulungiselele isidlo malunga nemizuzu emi-5.
Indlela yokukhupha i-sauerkraut ngenyama?
Izithako:
- i-sauerkraut - 985 g;
- Ingulube yengulube - 485 g;
- i-anyanisi - 95 g;
- ioli;
- imifuno - ngokuthanda;
- ityuwa, ipilisi, iswekile - ingcamango.
Ukulungiselela
Ngaphambi kokukhipha iklabishi ngenyama, lungisa zonke izithako. Ukwenza oku, thatha i-sauerkraut kwi-jar uze udibanise izandla kakuhle kwijusi. Ingulube iqhutywe, ihlanjwe, ifakwe ngelawula kwaye igalelwe iinqhezu ezincinci. I-anyanisi ihlambulukile, ihlanjwe kwaye i-melenko igxothwe ngqangi kwisiqingatha seendandatho. Le ntombazana