I-intanethi yethenda ehlanjisiweyo kunye nemifuno enomhlaza yondlo eyanelisayo kwaye idliwayo kunoma yisiphi isidlo sakusihlwa okanye isidlo sakusihlwa. Yisebenze kakuhle kwiifomu ezitshisayo, ukuhlobisa imifuno emnandi. Yaye ukupheka ngokufanelekileyo ukutya kwemvana kunye nemifuno, siya kukuxelela ngoku.
Iwundlu elitshisiweyo kunye nemifuno kwindlela yaseArmenia
Izithako:
- imvana - 500 g;
- ioli yomnquma - 50 ml;
- i-bulb - 1 piece;
- iitamatisi ezivuthiweyo - 2 ii-pcs.;
- izaqathe - iziqhekeza ezi-2;
- iifatata - 3 ii-pcs.;
- igalikhi - ii-cloves 2;
- Iipilisi zaseBulgaria - 2 iziqwenga;
- iparsley entsha-1 bunch;
- Imbewu yekhamni - ukunambitha;
- basil - 10 g;
- amanzi aphethwe - izinto ezi-3;
- iziqholo .
Ukulungiselela
Ngoko, qalisa ngokulungiselela imifuno: iifatata kunye neetikiti ziyacocwa, zihlanjwe kwaye zigalelwe iikhabhi. I-pepper yaseBulgaria icutshulwe ukusuka kwimbewu kwaye ihlanjwe, kunye neetamatati zicutshungulwa zibe ziinqununu. Sihlambulula i-anyanisi, sichitha i-semicircles, kwaye uhlamba imifino kunye negarlic kwaye uyayiphula ngepese. Siphakamisa inyama, sihlulwe ngokukhawuleza, yongeza ityuwa kwaye siyifake epanini yokucoca ngeoli yeoli. Fry it ukushisa okukhulu imizuzu emihlanu kwicala ngalinye. Bese ukongeza u-anyanisi, izaqathe, ugubungele kwaye uqhubeke umdaka eminye imizuzu emihlanu, uvuselele ifosholo. Emva koko, wabeka inyama kunye nemifuno kwisikiti esikhulu, uze uthele ioli kwi-pan uze uphonsa ipilisi enobumnandi kunye netamatato. Ukucima imizuzu embalwa, ixesha lenkcenkceshelo, iimbewu zendiza zokunambitha nokusabalala amazambane, amaqabunga eparsley kunye ne-basil. Emva kwemizuzu eyi-10 sibuyela kwimvana kwaye sizalise inyama ngamanzi. Emva kokubilisa, faka i-garlic eqoshiwe, ukunciphisa umlilo, ukunambitha, yongeza ityuwa xa kuyimfuneko, udibanise ngesiqhekeza kwaye unobuthathaka kwenye imizuzu engama-30 de ulungele. Emva kokuphelelwa kwexesha, imvu, ixutywe kunye nemifuno kunye namazambane, ibeke phezu kwamacwecwe kwaye isebenze.
IWundlu iqhutywe kunye nemifuno ehovini
Izithako:
- imvana (inyama) - 600 g;
- Isitshalo seqanda - 1 iqhekeza;
- izaqathe - i-1 piece;
- Ipepper yaseBulgaria - 1 pc.;
- i-bulb - 1 piece;
- igalikhi - ii-cloves 2;
- iparsley (ingcambu) - 1 iqhekeza;
- i-apula ijusi yemvelo - 1 into;
- iziqholo.
Ukulungiselela
IWundlu ihlambulukile kwaye imiswe ngethoyilethi. Emva koko usike inyama ibe ngamaqhezu amancinci kunye nefry kwindawo ephambili yokutshisa ipayipi kwioli. Emva koko, sitshintshela umthamo kwi-cauldron. Iiproti kunye neengcambu zika-parsley zihlambulukile kwaye zihlulwe kwiikerubhi ezincinci. I-bulb iyacutshungulwa kwaye igxinwe yimimiselo. Isitshalo se-eggplant ehlanjwe, esicucisiweyo, kunye nomququ ococekileyo wepilisi. Silungiselela imifuno elungiselelwe eplasini, enexesha elinamakha. Emva koko uyitshintshe inyama uze ufefe ngemifuno ehlulwe. Gcwalisa yonke ijusi ye-apple, gubungela imvana kunye nemifuno kwisitya sombophelo kunye ne-simmer ehovini malunga neeyure ezingama-2. Isitya esilungileyo sibekwe kwiiplate kwaye sisebenze sishushu.
Iwundlu elinyukayo kunye nemifuno kunye nama-apricot omisiwe
Izithako:
- iwundlu elithambo-1 kg;
- utamatato - ama-3 amaqhosha.;
- pepper sweet - 2 pcs.;
- ama-apricot omisiwe - 100 g;
- i-bulb - 2 iziqwenga;
- i-hops-suneli - ngexesha lokuthanda;
- iziqholo;
- amanzi - 1 into;
- ioyile yemifuno.
Ukulungiselela
Ngemvana ekunqumeni ifilimu, susa iimvini, uhlambuluke kwaye umiswe ngamaphuleki ephepha. Siyibhuqa inyama kunye neziqholo kwaye sishiye ukuhamba. I-Pepper kunye neetamatati zicutshungulwa kwaye zinqunywe zibe ziinqununu ezinkulu. Ndimile iibricot zami kwi-colander, kwaye ndihlambulule i-anyanisi kunye ne-straw straw. Epenini eneoli engqalileyo yokuthambisa ioli, ukufudumala, uthele i-anyanisi kunye nomdluli imizuzu eyi-10 ukuze ubala. Emva koko uphonsa i-pepper, iitamatisi, ugxobhoze kunye nefry imifuno imizuzu embalwa. Ixesha kunye neziqholo, uthele igirazi yamanzi abilayo uze ubeke imvana kunye nama-apricot omisiwe. Emva kokubilisa, nciphisa umlilo, uvale ngesigubungelo uze udibanise isidlo ngeeyure eziyi-1.5.