Ngati pa chakudya chamadzulo munkafuna chinachake chokoma ndi choyambirira, ndiye tikukupatsani kuti muphike nyamaloaf yophikidwa mu uvuni. Zakudyazo zimakhala zokoma kwambiri, zokometsera komanso zokometsetsa, ndipo monga zokongoletsa mbatata yosamba ndi yowongoka.
Chophika cha mkate cha nyama mu uvuni
Zosakaniza:
- nkhumba - 900 g;
- dzira - zidutswa ziwiri;
- ufa - 1,5 tbsp. makuni;
- zonunkhira.
Kwa kudzazidwa:
- tchizi cholimba - 100 g;
- kaloti - 1 chidutswa;
- adyo - 2 cloves;
- zonunkhira.
Kukonzekera
Choncho, kukonzekera nyama yamoto mu uvuni, kuchepetsa kudula kansalu ka nkhumba. Kenaka timasamutsira ku mbale, ndi bwino kuti podsalivaem ndi tsabola adye. Onjezerani mazira a nkhuku ndikugwedeze nyama yamchere. Pambuyo pake, tsanulirani mu ufa kuti mupange mamasukidwe akayendedwe ndikuyika mbale pambali.
Kenaka, timapita kukonzekera kudzazidwa. Kaloti amayeretsedwa, otsukidwa komanso pamodzi ndi tchizi timapukutira terochke yaing'ono, kuwonjezeredwa kupyolera mu adyoki. Tsopano pezani pepala lojambulapo, pindani kawiri ndi kufalitsa minofu yowonongeka ndi yochepetsetsa pafupifupi 1.5-2 masentimita wandiweyani, kumangoyenda pang'ono kumbali. Kuchokera pamwamba mugawire tchizi-masamba ophikira ndi kusunga mosamala mpukutu wathu. Ndizovuta kwambiri mkhalidwe umenewu kugwiritsa ntchito mpukutu popanga sushi.
Timayesetsa kukulunga nyama mwamphamvu ngati n'kotheka, ndiyeno tiyang'ane mbali zonse za zojambulazo. Kenaka pindikizani mpukutuwo mu pepala lina la zojambulazo, kuti pasakhale mabowo komwe kuli nyama yomwe ikhoza kutuluka panthawi yophika. Chotsatira chake, muyenera kupeza masoseji abwino komanso okongola.
Kenaka timatumiza ku uvuni, timakonzeratu madigiri 200, ndipo timaphika kwa mphindi 30, mpaka tiphika. Pambuyo pake, chotsani uvuni ndi kusiya mbale mpaka utakhazikika. Musanayambe kutumikira, dulani nyama mu magawo ndikukongoletsa ndi zitsamba ndi masamba.
Nyama ya nyama yosavuta mu uvuni
Zosakaniza:
- Nkhumba yodzala - 1,5 kg;
- mpiru - 2 tbsp. makuni;
- zonunkhira.
Kwa kudzazidwa:
- tchizi - 200 g;
- bowa - 350 g;
- tsabola wokoma ku Bulgaria - chidutswa chimodzi;
- adyo - 3 cloves;
- zobiriwira anyezi - 100 g.
Msuzi:
- mafuta a azitona - 3 tbsp. makuni;
- mayonesi - 1 tbsp. supuni;
- zonunkhira;
- Vinyo woyera - 100 ml.
Kukonzekera
Tikukupatsani njira imodzi, kuphika nyamalo mu uvuni. Choyamba tsambani bwino ndi kuumitsa. Kenaka, ndi mpeni, pangani kanyumba kakang'ono ndipo mutsegule pang'onopang'ono chidutswacho kuti mupangire ngakhale wosanjikiza. Kenaka mwapang'onopang'ono muzidula nyama, musadule mpaka kumapeto, ndikugwiritsanso ntchito nyundo ya khitchini, movutikira kumenyana nayo, ndikuphimba ndi filimu ya chakudya. Tsopano chifukwa cha mchere, tsabola kuti alawe ndi kusowa ndi chochepera chosanjikiza cha zokometsera Adzhika kapena mpiru.
Pambuyo pake, ikani nkhumba pambali ndikupita ku kudzazidwa. Tsabola ya ku Bulgaria ndi yanga, kuyeretsedwa kwa mbewu ndikuphatikizidwa mu cubes. Garlic imatsukidwa ndi kufinyidwa kudzera mu makina osindikizira, ndipo masamba atsopano amatsukidwa, zouma ndi osweka. Tchizi amathira pakati pa mdzukulu wamkati, ndipo bowa amawasinthidwa ndi kuwasakaniza
Timagawira zinthu zokonzedwa bwino ndi nyama zowonongeka, mosamala pindani mpukutuwo, tiyimitse ndi chingwe ndikuyiyika mu mbale yophika. Mu mbale yosiyana, timagwiritsa ntchito maolivi, belu tsabola, mayonesi ndi vinyo. Ndi msuzi womwe timapereka timatsitsa mpukutu wathu ndikutumiza ku uvuni wa preheated kwa maola awiri. Kupanga mbale kunyumba kunasintha kwambiri, nthawi zonse kutsegula uvuni ndipo mwachikondi kunathira nyama msuzi.