Indlela yokupheka iintlanzi eziphekwe ngemifuno ehovini

Enye yeemveliso ezincedo kakhulu intlanzi. Iqulethe zonke izondlo ezifunekayo kumntu, iiprotheni kunye namafutha. Ngelo xesha, iintlanzi zihlala zibhekwa njengengxenye ebalulekileyo yezinto zokutya, nto ibaluleke kakhulu ngexesha lethu. Nangona kunjalo, izitya ezivela kule mveliso zidinga ixesha elininzi kunye neengqalelo, kwaye ukhetho olufanelekileyo lokuhlobisa lubaluleke kakhulu njengendlela yokupheka ngokwayo. Yingakho ukupheka kwanamhlanje kukuthandwa kakhulu kwemifuno kunye neentlanzi kwi-oven. Isithunzi sokupheka kwakhe kunye nesiphumo sokugqibela senza ukuba kucace ukuba le recipe ayiquki nje kuphela ikhosi ephakamileyo, kodwa kunye nesitya sokutya. Ngexesha elifanayo, zonke izixhobo ziphathwa kunye, kwaye ukusetyenziswa kwazo akuthathi ixesha elide. Ngoko ke, silungiselela iintlanzi kwihovini nje ngaphambi kokuba sikhonze, ngoko kushushu kwaye kushushu.

Izithako

Ukulungiselela ufuna:

Iintlanzi - i-1 kg;

Iitatata - 1 kg;

I-anyanisi - iziqwenga ezi-3;

- izaqathe - iziqhekeza ezi-3;

- i-mayonnaise - 200 gr;

Ukhilimu omuncu - 150gr;

- amaqanda - amaqhekeza ama-5;

- I-Hard cheese - 200gr;

- utamatisi - iziqwenga ezi-3;

- Ixesha leentlanzi;

Ityuwa;

- pepper;

- margarine.

Ukulungiselela iintlanzi

Okokuqala, kufuneka uhlolisise ngokucophelela izibophelelo malunga nokuba khona kwamathambo kuwo. Kufuneka zisuswe ngokupheleleyo. Ukuloba iintlobo zemifuno kwi-ovini, kuguqulwe i-juicy, kufuneka kuhlanjululwe. Ngenxa yoko, i-fillet ixutywe ngexesha lokuvuna, elixutywe kunye netyuwa kunye nepipper. I-ukhilimu omuncu isetyenziswe ngaphezulu kwayo. Kule fom, intlanzi kufuneka imele malunga neyure. Kuyinto enqwenelekayo ukuba igxininiswe ngokupheleleyo kwi-sauce.

Ukulungiselela imifuno

Nangona intlanzi ihamba, kufuneka ukuba uqale ukulungiselela imifuno. Ngexesha elifanayo, banokukhawuleza basasazeka epanini kunye nobuhla obuphezulu okanye kwindawo ekhethekileyo. Isitya esinjengentlanzi ebhakawe kwimifuno ehovini iya kuba nomthamo omkhulu, ngoko ke umthamo kufuneka ube lukhulu. Ukuqala, kufuneka ucoce ngokucokisekileyo neargarini. Emva koko ubeke ezantsi iifatata ezihlutshiwe, uthathe izibonda ezincinci. Kumele kube ncinane ityuwa kunye nepepper. Emva koko, kukho uluhlu lwe-anyanisi, olutyunwe kwiinqumlo zesigxina kunye nolwandle olubilisa. Oku kufuneka kwenziwe ukwenzela ukuba intlanzi ebhakalelwe yimifuno kwi-oven ayifuni kumazinyo xa isetyenziswe. Isalathiso esilandelayo sisasaza izaqathi ezigayiweyo. Kule meko, abanye abapheki bakhetha ukuyibeka phantsi komnsalo, kodwa kuya kuba mnandi. Emva koko ubeke i-fishlet fillet, ephakamileyo apho sibeka utamatisi usike kwiinqununu. Kuyinto enqwenelekayo ukuba ngeli xesha bema kancane kwaye vumela ijusi, echithwe.

Ukubhaka

Emva koko, iphepha lokubhaka lifakwe kwihovini eliphambili, apho liza kuhlala limizuzu engamashumi amathathu ekushiseni kwama-180 degrees. Emva koko, intlanzi, ebhakawa yimifuno ehovini, ichitheka ngomxube weeshizi kunye ne-mayonnaise, kwaye iphinda iphinde ihovini enye enye imizuzu engamashumi amabini. Emva koko, isidlo sithathwa sikulungele.

Ukutya

Etafileni, intlanzi enje iyakhonza ngokutsha. Ihlala ikhona njengesitya esikhulu kwaye isetyenziswe kwiiplate ngokuhlukileyo. Ngelo xesha iwayini elimhlophe okanye elipinki liza kuhambelana kakuhle, kwaye njengomhlobiso ungasebenzisa imifino.