Isibindi siyimveliso ye-calori ephantsi, okucetyiswayo ukuba isetyenziswe rhoqo ngabadlali, kunye nabantu abaphethwe yi-anemia nabafazi abakhulelweyo. Isibindi sokugxila, ukupheka kwiipeyi, senza ukupheka kungekuhle kuphela, kumnandi, kodwa kuncedo. Ukulungiselela kwayo, nayiphi na isibindi: ingulube, inyama yenkomo okanye inkukhu.
Ukuzaliswa kwesibindi sebindi
Izithako:
- inkukhu yebhokhwe 750 g;
- i-bulb - 300 g;
- umgubo - 25 g;
- umhluzi wenyama - 50 ml;
- ibhotela;
- ioli yomnquma - 60 g;
- iziqholo.
Ukulungiselela
Isibindi sihlanjwe kakuhle, sinqumla yonke iiflethi, iinqanawa kwaye siyichitha zibe zicucu. Emva koko siyifaka epanini elitshisiweyo, uthele ihafu yesilazi yamanzi uze uyibeke emlilweni olinganiselayo. Xa iibilisi zamanzi, susa i-foam, kwaye ngokukhawuleza xa onke amanzi ephuphuma, hlambulula isibindi kaninzi ngamanzi abandayo ukuze uhlambe zonke iingubo zegazi. Ukutshiza i-pan, uthele ioli kwi-fry kunye nesibindi. Ngeli xesha sihlambulula i-anyanisi, siyihlambulule kwaye siyifake emzimbeni, sidlulisele yonke into emthunzini onzima. Emva kokuba i-anyanisi ibe yigolide, uthele amanzi amancinci, ufafaze ityuwa, ipepper kunye nexesha lokuhamba. Ukudibanisa ngokupheleleyo, gubungela ngesibindi kwaye udibanise imizuzu eyi-15 ngokushisa okuphantsi. Ukumisela ukulungeleka kwesibindi, ukuyihlaba nge-toothpick - umgangatho awufanele ubonise i-blood fluid. Isibindi esiphekiweyo sicolile kwaye, kunye ne-anyanisi, ichithwe nge-blender. Ukuze ukuzaliswa kungaqhubeki, senza kube lula kakhulu. Ukwenza oku, fry umgubo omncinci kwi-bhotela, yongeza umhluzi wenyama kwaye udibanise kakuhle, uphule izibonda. Emva koko, galela umxube kwinyama enobumba kwaye uxubushe ngokucophelela ukulungelelaniswa kwimbindi ukuya kwi-uniform state.
Iipatties ezinokugxila esibindi
Izithako:
- umvubelo owenziwe ngomgubo - 1 kg.
Ukuzaliswa:
- Inhliziyo yenkomo - 500 g;
- isibindi sesilwanyana - 500 g;
- yenkomo yemfuyo - 500 g;
- irayisi ephekiweyo - ukuba ifunwa;
- i-bulb - iziqwenga ezi-3;
- igalikhi - i-cloves 3;
- iziqholo.
Ukulungiselela
Ukwenza ukuzaliswa kwesibindi nentliziyo, uhlambulule yonke inyama uze ubilise izitho ngokubanzi kunokwenzeka kwiintlobo zazintlu ezahlukeneyo, malunga nemizuzu engama-30. Amanzi emva kokubilisa komphunga kufuneka agxothwe kwaye athululelwe kwakhona ngamanzi abilayo, ukuze aphelise ubuhlungu. Emva kokuba konke kuphekwe, isibindi, intliziyo kunye nemiphunga zihlambulukile kwiifilimu kwaye zinqunywe zibe ziincinane. Emva koko sidlula inyama yenkomo nge-grinder yenyama, kunye ne-anyanisi ehlutshiwe kwaye yongeza i-oyile encinci yeoli. Ukuba unqwenela, unokongeza irayisi ebilisiwe kwi-engxube kwaye uhlaziye yonke into ngomhluzi ukwenzela ukuba ukuzaliswa akume. Siwahlula inhlama ibe yizicucu, ziqhekeza kwiibhola, zikhuphe ngaphandle, zibeke izinto ezimbalwa kwiziko ngalinye, siyakufaka imida kunye neefom. Bayike ehovini elungelelanisiweyo iminyaka engama-20, ukhetha ukushisa kwe-180 ° C.
I-pastry yokupaka igxuma esibindi
Izithako:
- inhlama yeepeyi - 1 kg.
Ukuzaliswa:
- izaqathe - i-1 piece;
- isibindi - 1 kg;
- i-bulb - 2 iziqwenga;
- ioyile yemifuno - ukunambitha;
- iziqholo.
Ukulungiselela
Isibindi sihlanjwe kakuhle, sinqunywe, somile kwaye sinyanyiswe kwioli yomswitshisi eshushu, kuze kube yimizuzu yokupheka. Emva koko faka u-anyanisi ocoliweyo, ugubungele kwaye udlule imizuzu emihlanu. Ngoku, susa ipayi yokutshisa emlilweni, pholisa i-contents uze uyijike ngokugcoba inyama ukuze ufumane ubunzima obuhle obufanayo. Sitshekisha ukuzaliswa kwetyuwa kwaye uqhubeke nokwenza ii-pie: gcwalisa ikhekhe, faka umxube ophekiweyo phakathi, lungise imida kunye nefry uze ulungele.