Mu gawo limodzi : 197 kcal, mapuloteni - 17 g, mafuta - 5.9 g, chakudya - 12.5 g
10 servings
Chimene mukusowa:
• 800 g ya ziweto zamphongo imodzi
• 6 zimayambira udzu winawake
• karoti yaikulu 1
• gulu lalikulu la parsley
• mapeyala 4 olimba kwambiri
• 400 ml ya vinyo wofiira wouma
• Mphukira 2 ya carnation
• 1 tsp. peppercorns okoma
• mchere, tsabola watsopano wakuda
• maolivi
• mphesa zobiriwira zolemba
Zimene mungachite:
Peel mapeyala pa peel ndi pachimake, kudula mu magawo anai. Ikani mapeyala mu chokopa, kuwonjezera vinyo, kuwonjezera cloves ndi tsabola wokoma, kubweretsani ku chithupsa pamoto pang'ono ndikuphika kwa mphindi 2-3. Kenaka peyala ikhale yozizira kwambiri mu vinyo, ikani magawo 1 masentimita wandiweyani, bwererani ku saucepan ndi vinyo ndikuyika mufiriji kwa maola 1-2.
Dulani mchere ndi tsabola, mafuta ndi mafuta, kuphimba ndi filimu, pita kwa mphindi 20. Kenaka mwachangu mu lalikulu frying poto pa kutentha kwakukulu kuchokera kumbali zonse mpaka katatu. Tumizani poto yophika ku uvuni wokonzedweratu ku 220 ° C, kuphika kwa mphindi 20. Nyama imachotsedwa ndi utakhazikika, kutentha kwa uvuni kumachepetsedwa kufika 180 ° C.
Karoti ndi udzu winawake kudula woonda n'kupanga, parsley zimayambira kugaya. Ikani zamasamba pa pepala lophika, kuwaza mafuta, kuphika mu uvuni mpaka zofewa, mphindi 10, ozizira.
Chozizira chophika ng'ombe kudula mu magawo ofiira. Ikani masamba pang'ono pakati pa kagawo kalikonse, nyengo ndi mchere ndi tsabola, mpukutu. Ikani mpukutu uliwonse wa nyama yophika pa peyala ya peyala ndikukongoletsa ndi masamba a parsley ndi mabulosi a mphesa.
Magazini "Gastronome" № 6 2008