Mbatata ndi bowa mu kirimu wowawasa

Tsiku ndi tsiku, amayi onse ogwira ntchito amadzimangira ubongo wawo pokonzekera chakudya cha banja. Ndipotu, nthawi zonse mumafuna kudya mofulumira, zokoma, zokondweretsa komanso zokondweretsa aliyense. Timakupatsani chakudya chosakondwereka cha mbatata zokoma ndi bowa, komanso ngakhale kirimu wowawasa, ndikukuuzani momwe mwakhama komanso zokoma zimakonzedwa. Choncho, ndikunyamulira mbale yomwe imakwaniritsa zofuna zanu, mumangokhalira kuwakondweretsa onse kunyumba, zomwe sitikukayikira ngakhale pang'ono!

Chinsinsi cha mbatata yokazinga ndi bowa ndi kirimu wowawasa

Zosakaniza:

• mbatata (limonka) - 1.2 makilogalamu;
• Bowa wa nkhalango (uchi agaric) - 600 g;
• anyezi - zidutswa ziwiri;
• mafuta a masamba - 30 ml;
• tsabola, mchere - kulawa;
• kirimu wowawasa (25%) - 220 ml;
• watsopano watsabola - 5-10 g.

Kukonzekera

Nkhumba zomwe zimatengedwa kuchokera m'nkhalango zimatsukidwa ndipo ziyenera kuphikidwa m'madzi abwino amchere, osachepera theka la ora. Kenaka muwaike mu colander ndipo muwalole iwo asambe ndi ozizira.

Frying poto, sankhani lalikulu, lonse komanso ndi mbali. Thirani mafutawo pamoto, mpaka utatenthe, ndipo pambuyo pake mutayikidwa mkati mwake, muzitsuka muzitsamba zosalala. Mwachangu mpaka theka yophika, osati nthawi zambiri yododometsa, kuyambira nthawi imeneyo idzawira mwamsanga. Bowa wofiira wodulidwa pakati, koma ngati ali ochepa kwambiri, achoke kwathunthu ndipo, pamodzi ndi anyezi odulidwa bwino, aike mbatata. Thirani tsabola yonse, kulawa mchere, kusakaniza ndi spatula ndi mwachangu mpaka mbatata isakonzeka. Kenaka, onjezerani kirimu wowawasa, ndikuyambitsanso kachiwiri ndipo mwachangu zonse, kwa mphindi 3-4. Chotsani gasi, muchiwazapo ndi katsabola katsopano kophika, onetsetsani ndi chivindikiro ndipo mulole ikhale kwa kanthawi.

Mbatata zophika ndi bowa ndi kirimu wowawasa

Zosakaniza:

• mbatata - 900 g;
• mchere (ang'ono) - 400 g;
• mafuta a masamba - 20 ml;
• mafuta a maolivi - 20 ml;
• soya msuzi - 4 tsp.
• anyezi - 120 g;
• mchere, tsabola - 0,5 masupuniketi aliyense;
• kirimu wowawasa yokonza - 180 g.

Kukonzekera

Timayambanso mbatata ndikudulira m'magazi akuluakulu. Timatenthetsa mafuta a masamba a poto ndikuwotcha mbatata pang'ono, osalola kuti tiwotchedwe, timachotsa pamoto.

Timatsanulira mafuta a maolivi muzitsulo zamatabwa ndikuwongolera bwino. Pano ife timayika maluwawo kudula 2-3 mbali, akanadulidwa anyezi, kutsanulira soy msuzi ndi mwachangu chirichonse mpaka golide bowa. Pambuyo pofalitsa mbatata, zokometsera zokometsera zokometsera kwa iwo ndi kusakaniza zonse zosakaniza, musaiwale kuwonjezera mchere ndi tsabola. Timatsanulira madzi a madzi ofunda ku mbale yathu ndikuyiika pamoto wonyezimira, pafupi ndi mphindi 35 mutatha kutentha.

Mbatata zophikidwa ndi bowa ndi kirimu wowawasa mu uvuni

Zosakaniza:

• mbatata - zidutswa 7-8;
• bowa (oyster bowa) - 500-600 g;
• kirimu wowawasa (20%) - 450 g;
• anyezi - 150 g;
• tchizi gauda - 180-200 g;
• tsabola ndi mchere - kulawa;
• Butter - 80 g.

Kukonzekera

Bowa wa oyster wophikidwa mu madzi amchere kwa mphindi 15. Ponyani bowa mu colander, ndipo titatha kuzizira pang'ono timawapinyera ku chinyezi chokwanira komanso mopanda malire, koma osati odulidwa bwino.

Peeling mbatata ku peel, kudula mu magawo oonda. Pangani kutentha pang'ono pa moto ndikuyika chidutswa cha batala. Mafuta atatha kusungunuka, timatulutsa mbatata ndipo, mogawanika kugawira izo mu mawonekedwe onse, kuwaza mchere pang'ono. Kenaka, ikani bowa, ndiyeno anyezi, onunkhirani bwino pamitengo ndi pritrushivaem tsabola yonse. Timadzaza mbatata yathu ndi bowa ndi kirimu wowawasa ndikuyika mu uvuni wotentha kwa madigiri 180. Lembani mbale kwa mphindi 45, tengani mawonekedwewa, pritrushivaem onse omwe amawotcha tchizi ndi kubwezeretsanso mpaka itasungunuka kwa mphindi 5-7.

Pogwiritsa ntchito mapepala omwe amaperekedwa, mbale yokonzekera iyenera kutenthedwa ndi kapu ya madzi a phwetekere.