I-goose omiswe - iresiphi

Okunye okunye okulungiselelwe amakhasimende asekhaya okuvela enkukhu, enkomeni yenkomo kanye nengulube iyoba omisiwe. Isithombe esinezinhlobonhlobo zokupheka zalesi sidlo singatholakala kulesi sihloko. Ukulungiselela ihansi elimisiwe kuzothatha izinsuku eziningana. Kodwa inqubo ngokwayo ayiphumeli neze. Ekulungiseleleni i-goose eyomile, isikhathi sisebenza kuwe. I-recipient for the dish yasungulwa yiTatars naseBashkirs ngenkathi lezi zizwe zaziyizizwela. Izinkukhu ezinomile zingagcinwa iminyaka eminingana. Uma kwenzeka i-goose ilala kakhulu, ukunambitheka kwayo kuzosinda ngokuphelele ekungeneni kwamanzi. Ukusebenzisa i-goose eyomile akukhawulelwanga ukudla tincetu zayo ezincane njenge-snack ebandayo. Yebo, libukeka lihle kakhulu epulazini lenyama. Kodwa abantu abahlala emadolobheni babesebenzisa i-jerboa eyomile kokubili okugcoba nokugcoba. Inyama yenkukhu eqoshiwe yayisetshenziselwa ukugxilisa i-pelmeni ne-manti. Futhi kusuka emathanjeni asephekwe ama-soups amafutha.

Iresiphi ye-goose omisiwe ekhaya

Ngaphambili inyoni yayiphekwe emadolobheni. E-farmstead kukhona i-attic esebenzayo kahle, ne-cellar epholile. Kodwa kuthiwani ngekhishi efulethini lomuzi? Sishintshe kabusha iresiphi kwezimo zanamuhla kancane. Ngokuba "kaklangan kaz" (okuthiwa i-goose eyomile ngesiTatar) kubalulekile kuphela ukuthi isidumbu senyoni kanye nosawoti. Kodwa ukupheka kuyadingeka ukuba ube ngumnikazi wendawo emnyama neyomoya omuhle, mhlawumbe ngaphandle kwezinkukhu nezinye izinambuzane. Indlela lesi sigameko esabonwa ngayo yiTatars engabandlululo yiyimfihlo yabo kazwelonke. Kulesi sihloko sizokutshela indlela yokulungisa i-goose eyomile efulethini lomuzi. Kodwa ungakhohlwa ukucacisa iresiphi yangempela. Futhi sizobe sibheka izitsha, ezingakulungiswa kusuka ku-goose omisiwe.

I-Kaklangan Kaz

Ake siqale nge-recipe eyiqiniso, e-Tatarstan ethandwa kakhulu njenge-chak-chak edumile emhlabeni. Njengoba sishilo ngenhla, sizodinga i-goose kanye nosawoti kuphela (mhlawumbe olwandle futhi ngokukhululekile). Ukukhetha isidumbu kufanele kuthathwe ngokuziphendulela. I-fatter i-goose, okujabulisa kakhulu kuyoba njenge-klangan kaz. Inyoni kufanele ihlulwe ngokucophelela futhi isuse izinsalela zempaphe. Sizogeza isidumbu ngamanzi ahambayo bese siqhubeka nokupheka. Tender ihansi ne-usawoti omkhulu, kokubili ngaphandle nangaphakathi. Ngemuva kwalokho, gcoba isidumbu ngendwangu encane ehlanzekile noma i-gauze. Sibeka emgodini bese sikubeka usuku endaweni efudumele ekhishini. Kunconywa ukumboza nge-cap ekhethekile ye-dessert - ukuze izimpukane zingahlali enyameni. Ngemuva kosuku, usawoti kufanele uchithe futhi ugcobe inyama yezinyosi. Manje ungaqala empeleni ukomile. Ngaphandle kokuguqula i-gauze, thatha ihansi nge-paws bese uwabopha ngentambo. Isiphetho sesibili sethambo sinamathele emgqeni ongaphansi kwezingodo ngaphansi kwamafasitela ophahleni. I-attic kumele ibe nempumelelo kahle futhi imnyama ngokwanele. Emanzini atshisayo amafutha azoncibilika bese ephosa inyama. Ngakho isidumbu kufanele senze okungenani izinyanga ezimbili. Futhi isikhathi esiningi esichitha egumbini lokungcebeleka, i-goose iyomnandi kakhulu.

Indlela yokukhonza

Ama-Bashkirs namaTatars balungiselela isivakashi esibandayo somvakashi ematendeni ekamu. Le nyoni yayivuliwe, okungukuthi, yakhululwa emathisini. Amakristali asele kasawoti ayengeniswa ngokucophelela. Khona-ke ihansi yayomile. Lezo zingcezu, ezenziwe ngetshe, zafika ekulungiseleleni izitshalo noma zokugcoba. Uma i-goose isomile, yayigcwele amanzi. Ingxenye ye-fillet yayinqunyiwe. Zibukeka sengathi zikhangayo epulatifeni njengeJamon yaseSpain noma i- Parma ham. Imfucumfucu kuphela eyenziwa hhayi ingulube, kodwa kusukela ku-goose, ewusizo kakhulu. Phela, amanoni ale nyoni awaqukethe i-cholesterol eyingozi. Imichilo eqoshiwe yomzimba omisiwe ingahlotshiswe ngamakhambi ahlanzekile aqoshiwe. Futhi zingagonywa ehhavini - uzothola umthamo omkhulu ubhiya.

I-goose eyomile ekhaya

Indlela yokulungisa isitsha esithandwayo saseTatar nesiBashkir ekhishini lomuzi? Siqala, njengokwenza iresiphi yendabuko, nge-gutting nokuhlanza isidumbu. Bese ugibe i-goose ngosawoti - ngaphandle nangaphakathi. Sithatha isidlo esikhulu esinemiphetho ephakeme noma isitsha. Fafaza phansi le tangi ngosawoti. Beka ihansi ngehle. Siphalazela usawoti phezulu. Futhi ushiye isonto ngesheluli esiqandisini, lapho izinga lokushisa liphakeme kakhulu. Nsuku zonke sithatha isitsha ngenyoni bese sihlile usawoti kuwo, uma sigubha. Ungangeza amakristalu amasha. Ezinsukwini ezimbili noma ezintathu, i-brine izohlukaniswa. Udinga ukuwahambisa i-goose ngaphakathi nangaphandle. Ngemva kwesonto sithatha inyoni esiqandisini. Sifaka ku-sternum induku yobude obudingekile ukuqinisekisa ukutholakala komoya ngaphakathi kwesidumbu. Sidlulisa ihansi nge-gauze. Lokhu kufanele kuvimbele izimpukane ekubekeni amaqanda enyameni. Ama-paws we-goose ahlanganiswe futhi aphonswe ebhodini noma ewindini elivulekile. Lapho, isidumbu kufanele sigcine amasonto amabili kuya kwamathathu. Futhi emva kwalokho ungasusa inyoni esiqandisini noma endaweni epholile. Ungakhonza inyama etafuleni ezinyangeni ezimbalwa. Futhi esiqandisini, ukunambitheka okunjalo ngaphandle kwezinkinga kugcinwa iminyaka.

Iresiphi elula "yedolobha"

Ngosizo lwekhekhe eliqinile le-cellophane kuphela, sizoba ne-goose emisiwe omisiwe. Le recipe ilula kakhulu. Thatha i-bird carcass ekhunjulwayo kanye ne-gutted. Kulungile siyiphonsa nxazonke ngetyuwa omkhulu. Sifaka esikhwameni se-cellophane. Kubophe ngokuqinile ukuvimbela ukufinyelela kwemoya. Iphakheji ithunyelwe endaweni evikelekile yokulondoloza. Kungaba loggia. Ngemuva kokuba isikhubezi kufanele sishaywa izinyanga ezintathu kuya kwezine, futhi ekhishini ngalesi sikhathi, umndeni uzoshaya ikhanda ngokuphindaphindiwe. Indlela yokunquma ukuthi i-goose isifuthekile yini? Kumele ukuthi ufake amafutha. Futhi inyama ekunqunywe kwenyoni esiphelile iyoba obomvu, ikwazi ukuqina, mhlawumbe ikhumbule i-jamon. Kodwa ungasheshi udle i-goose ngokushesha ngemva kokulungiselela kwayo. Uma isikhathi eside udoti ugcinwa, kube mnandi ngokwengeziwe.

Iresiphi ye-goose omisiwe ngezinongo

Uma kumuntu othile ukudla ngosawoti wedwa kubonakala kulula futhi engenakuzithoba, ake sizame ukuhlukanisa indlela yendabuko yokupheka. I-carlogue esithathu-kilogram izodinga ikhanda likagalikhi. Masidlulise izidakamizwa ezihlanjululweyo ngokuchoboza. Sixuba ugarlic nge usawoti oqoshiwe. Ngalesi sikhulu, sizodla ihansi ngaphandle nangaphakathi. Lungisa isikhala esiphundu. Ukuze wenze lokhu, thatha amanzi amancane afudumele. Sichitha usawoti kuwo futhi engeza umuthi omnyama we-pepper kanye ne-coriander. Ngalesi sakhiwo sizofaka umfutho wendwangu, okuyinto, njengomama, sizovusa ihansi. Sifaka isidumbu esiqongweni se- kapron. Sifake ekamelweni elipholile nelomnyama. I-goose kumele ibe sesikhundleni nge-paws up. Ngakho ingagcinwa kuze kube unyaka owodwa. Uma upheka isobho kusuka enyonini enjalo, awukwazi ukasawoti. Ngokufanayo, awudingi ukwengeza izinongo kanye nama-condiments uma usebenzisa inyama ye-manti noma esitsheni.

Izitsha ezivela ku-goose omisiwe

Esikhatheni sezinyama, izingcezu zezinyoni zibukeka zivusa amadlingozi kangangokuthi zidliwa kuqala, ngaphambi kwe-salami ne-ham. I-goose ephekwe kahle eyenziwe kahle inomzimba obomvu obomvu obunomzimba obunzima wamafutha aphuzi emaphethelweni. Izinkinobho ziyoba mnandi kakhulu, zithande kakhulu thina siziqede. Futhi-ke, izici ze-gastronomic ze-goose ziyokhula kusukela ngesikhathi sokumisa. Kodwa ngisho nangemva kwamasonto amathathu ungadla inyama. Ubani ongathandi ukudla okunamafutha, angayomisa tincetu kuhhavini. Kuvela ama-chip chips amahle, afana ne-basturma-i-appetizer enhle yobhiya. Kodwa uma unquma ukwenza ezinye izitsha ezivela ku-goose omisiwe, ikakhulukazi isobho, udinga ukususa usawoti owedlulele. Ukwenza lokhu, ingxenye yenyama inamanzi amaningi amahora ambalwa. Isidlo ngesikhathi esifanayo noma cha noma usawoti, noma ufake ama-crystals "ubuthi obumhlophe" ngokucophelela - ekupheleni kokupheka, ukunambitheka.

Umhluzi nge-noodle ezenziwe ngokwenziwe

Cabangela ukusetshenziswa ekuphekeni kwenyama yokuphuza ephulukisiwe esibonelweni sesobho esilula. Sika isidumbu sibe yizicucu. I-sirloin, isifuba namathanga kufanele ishiywe ukuze isetshenziswe. Ngomhluzi, ungathatha ucezu lwethambo - amaphiko, isibonelo. I-goose kufanele ifakwe emanzini amahora amabili kuya kwamathathu. Kungadingeka ukhiphe umthamo bese uthola okusha. Esikhathini samapayi sibeka ucezu oluthile lwenyama, i-anyanisi egobolondo kanye ne-izaqathe. Gcwalisa ngamanzi abandayo bese uyibeka emlilweni omkhulu. Lapho nje ubilisa, vula igesi. Qinisekisa ukudubula "umsindo". Qhubekani ukuphuza nge-ubilisa obuhle ihora. Bese uhlunga umhluzi. Futhi, faka ipani emlilweni. Uma lipheka, faka ama-noodle azenzele futhi upheke uze ulungele. Khonza ngemifino.