Caviar ya masamba ndi mtunda m'nyengo yozizira. Zingagwiritsidwe ntchito masangweji kapena kungotumizidwa ndi mbale . Kodi kukonzekera masamba caviar m'nyengo yozizira, tsopano ife tidzanena.
Masamba roe m'nyengo yozizira - Chinsinsi kudzera mwa chopukusira nyama
Zosakaniza:
- zukini - 500 g;
- biringanya - 500 g;
- tomato - 1.5 kg;
- Tsabola wokoma ku Bulgaria - 500 g;
- anyezi - 600 g;
- adyo - 4 cloves;
- kaloti - 1,3 makilogalamu;
- Essence acetic 70% - 10 ml;
- tsabola wakuda wakuda;
- mchere, osati iodized.
Kukonzekera
Biringanya wanga ndi kudula mu zigawo zingapo. Kenaka kwa theka la ola timadzaza ndi madzi amchere kuti athetse mkwiyo. Kenaka timatulutsa ndiwo zamasamba ndikuwatsuka. Sikwashi imatsukidwa kuchokera pakhungu, kuchokera pa tsabola timatsuka mbewu. Tomato, tsabola, aubergine ndi zukini zimayikidwa pamanja kuti aziphika. Timamanga m'mbali. Dyani masamba oposa theka la ora mu uvuni wabwino.
Anyezi ananyeketsa ana ang'onoang'ono, akupera kaloti ndi grater. Frysani masamba mu mafuta mpaka zofewa. Pamene ali okonzeka, timatulutsa kunja, kuziziritsa, peel tomato m'matumba.
Mbewu zonse, zomwe zinakonzedwa kale, timadutsa chopukusira nyama. Mphungu umayikidwa mu poto lalikulu, kutsanulira mafuta ndi kutentha, kuthira maminiti 40 pa moto wawung'ono. Ndipo caviar iyo siitenthe, sayenera kuiwala kusakaniza. Kenaka chotsani mphika kuchokera ku mbale, caviar kutsanulira, tsabola, lolani kuti iziziziritsa ndi kuphika kachiwiri kwa theka la ora, mpaka madzi onse owonjezera atuluka. Pambuyo pake, onjezerani adyo wothira, kuthira vinyo wosakaniza ndi kuwiritsa kwa mphindi zisanu. Mitsuko yoyamba yowonjezera yodzaza chophika caviar pamwamba ndi yokulungira ndi zitsulo zophika. Timawaika ndi makosi awo pansi, kuwamanga iwo ndi kuwasiya kuti azizizira.
Chinsinsi cha masamba a caviar ndi dzungu m'nyengo yozizira
Zosakaniza:
- Zamkati mwa dzungu - 800 g;
- anyezi - 200 g;
- adyo - 3 cloves;
- Tsabola wa Chibugariya - 1 pc.;
- phwetekere - 80 g;
- tsabola;
- masamba;
- mchere.
Kukonzekera
Timatenthetsa batala ku Kazanka, choyamba timadula adyo mmenemo. Kenaka yikani anyezi odulidwa ndi kuthira tsabola wokoma. Ndiye apo ife timayika kudula mandimu mu cubes. Fryani ndiwo zamasamba kwa mphindi zisanu, kuchepetsa moto ndi kudula zowonjezera pafupifupi theka la ora pansi pa chivindikirocho. Pambuyo pake, onjezani phwetekere, onjezerani mchere, tsabola ndi mphodza kwa mphindi 10. Timadutsa mchere wovomerezeka kudzera mu chopukusira nyama, ndiye wiritsani kwa mphindi 10 ndikuyika masamba a mandimu ndi dzungu pa nyengo yozizira molingana ndi mbiya zowonongeka.
Zomera zamasamba ndi bowa m'nyengo yozizira
Zosakaniza:
- bowa - 2 kg;
- anyezi - 400 g;
- kaloti - 300 g;
- mchere, wophika - 1,5 tsp.
- tsabola wakuda - ½ tsp;
- mafuta odzola - 90 ml.
Kukonzekera
Choyamba, mosamala timayambitsa ndi kumatsuka bowa. Ndiye iwo amatsukidwa ndi kuikidwa mu lalikulu saucepan. Lembani madzi ozizira, malo pa mbale ndi wiritsani kwa theka la ora. Tiyenera kuchotsa chithovu. Mapulogalamu ophika adzakhala ochepa mu kukula ndikusintha mtundu. Aponyeni iwo mu colander.
Kaloti ndi anyezi amatsukidwa ndi kusweka. Timayika mu poto yamoto ndi mafuta otenthedwa bwino mpaka kupaka. Ndiye anyezi, kaloti ndi bowa wophika amapotozedwa ndi chopukusira nyama. Timaika mchere, tsabola, kusonkhezera bwino ndikuyiika pa chitofu. Msuzi, oyambitsa, pafupi mphindi 40.
Tsopano timakonza zitini - moyenera ndi sardard kapena soda yophika, kuwatentha pamoto kapena mu uvuni. Okonzeka masamba caviar ndi bowa kupyolera mu chopukusira nyama timakonza mitsuko pamwamba. Kenaka ife timatchera, timapukutira, tikulunge ndi kuzisiya. Zokwaniritsa zonsezi!