Mwina kuphika nyama kumatenga nthawi yochuluka ndi khama kusiyana ndikuti, kuphika bakha kapena nkhuku, koma zotsatira zake, monga mwachizolowezi, zidzakhala zabwino. Poyandikira nkhani yophika moyenera, onetsetsani kuti mutenga nkhumba masiku angapo musanaphike, ndipo pokhapokha muziikamo mu uvuni. M'nkhaniyi tidzakonzekera ham hamphika mu uvuni kuti tipewe madzi okwanira monga momwe tingathere, ndipo mu gawo lachiwiri tidzakaliyika ndi icing ndi caramelize.
Nyama ya nkhumba mu zokometsera marinade mu zojambula, mu uvuni
Mukufuna kudzaza nyama ndi kukoma kodabwitsa, ndikugwiritsa ntchito zonunkhira mu marinade. Mu njirayi, sing'anga yatsopano idzakhala ngati yotsirizira, ndipo shuga ndi mpiru wabwino zimatulutsa utoto wake.
Zosakaniza:
- nyama ya nkhumba - 3,7 kg;
- shuga wa nzimbe - 175 g;
- mizu ya ginger - 1 tbsp. supuni;
- mpiru wabwino - 65 g;
- apulo cider viniga - 15ml;
- wowuma - 1 tbsp. supuni.
Kukonzekera
Pambuyo pokonza mphamvu yothetsera mchere, tsanulirani mu enamel supu ndi kumiza nyama kumeneko. Lolani nyama kuti ikhale yothira ndi mchere kwa masiku awiri, kenako yichotse ndiiume. Dulani cuticle pa ham, yesetsani kusokoneza mafuta osakanikirana. Lembani nyama ndi pepala la zojambulazo ndikutumiza ku uvuni kwa ola limodzi ndi hafu pa madigiri 230. Patapita kanthawi, chotsani khungu lodulidwa, ndi kudula nyamayo kachiwiri. Konzani mophweka chisanu cha shuga ndi viniga ndi mpiru. Chakumapeto kwa kuphika, onjezerani wowuma ndi ginger. Gawani glaze pamwamba pa ham ndikubwezeretseni ku uvuni popanda kujambula kwa theka la ora pa madigiri 200. Mukhozanso kukhazikitsa njira yotsitsimula ndikufupikitsa nthawi yophika kwa mphindi 15-20.
Wokonzeka nyama ya nkhumba, yophikidwa ndi zojambulazo amachoka kuti apumule kutentha, kotero kuti panthawi yochotsa madzi onse timayesera kuti tisunge.
Chinsinsi cha nyama ya nkhumba ndi vinyo mu ng'anjo yamoto
Nkhumba imagwirizanitsidwa ndi zipatso, koma chifukwa ngati musasankhe kuphika chiguduli cha nyama ndi manja anu, mugwiritseni ntchito kupanikizana. Mu njira iyi, kupanikizana ku black currant kudzakhala ngati glaze.
Zosakaniza:
- nyama ya nkhumba - 1,7 kg;
- black currant kupanikizana - 115 ml;
- vinyo wofiira.
Kukonzekera
Musanaphike nyama pamtambo, muyike muyeso ya saline yosachepera tsiku limodzi. Ikani nyamayi poyambitsanso makina okwana 175 digiri, kuphika nyama ya nkhumba mu zojambula mu uvuni idzatenga pafupifupi maola awiri. Patapita kanthawi, tenga phula: kumenyana ndi jekeseni mpaka phokoso, ndiyeno phulani ndi supuni zingapo za vinyo. Mazira otsirizidwa amafalikira pa nyama ndi chochepetsetsa ndikubwezeretsani ku ng'anjo, kale popanda zojambula kwa theka la ora.
Nkhumba nyama mu uvuni - Chinsinsi mu zojambulazo
Ngati muli ndi mwayi wokhala nyama ya nkhumba ndi fupa mkati, ndiye mutenge mwayi wophika. Chifukwa cha mafupawo, nyamayo imakhala yowonjezereka monga momwe ingathere ndipo imayamikira kwambiri ndi chidutswa chopanda pake.
Zosakaniza:
- nyama ya nkhumba - 1,8 kg;
- Mbeu ya Dijon - 15 g;
- orange kupanikizana - 115 g;
- madzi a 1 lalanje.
Kukonzekera
Ngati ham isanafike mchere, ndiye yikani ndi manja anu, kusiya nyamayo kwa masiku angapo mu njira yowonjezera ya saline. Dulani nyama ndikuyambanso kujambula. Sungani ndevu ya Dijon ndi madzi a lalanje ndi kupanikizana. Konzekerani kusakaniza kuyika ham ndi burashi, kenaka kukulunga ndi pepala la zojambulazo. Ikani ham mu uvuni kwa maola 2.5 pa madigiri 200, ndipo mulole kuima popanda zojambula kwa mphindi 15 musanadule.