Ukupheka kanjani isidlo sezinkukhu esimnandi? Ukupheka nezincomo

Cishe sonke sithanda ukudla okumnandi. Mhlawumbe akuwona wonke umuntu othanda ukukwenza lokhu njalo, kodwa okungenani njalo wonke umuntu uyazidla ngesidlo esiphundu . Futhi yini engcono kune-masterpiece ephekwe ngokuzimela? Ukuze ulungise okuthile okukhethekile, empeleni akudingekile ukuthenga imikhiqizo eyingozi kakhulu noma ukuzuza amathalenta ompheki. Kuthatha ukubekezela okuncane kuphela, isifiso nokucabanga.

Ukupheka isidlo sase-chic, ngezinye izikhathi ngokwanele kwalokho okwamanje etholakalayo esiqandisini. Kodwa kungcono ukuhlela inqubo yokupheka kancane futhi okungenani uzikhethele ukuthi yimiphi imikhiqizo engadinga ukuhlolwa okulandelayo ekhishini. Lesi sihloko sizokutshela ukuthi, ngokunikezwa isikhathi esincane nesifiso sokwenza isidlo esiphundu, umhlobiso oyinhloko uzoba njengesidlo esiswini sezinkukhu.

Kuzo zonke izinhlobo ezihlukahlukene zokupheka ezivela inyama yenkukhu, zonke zazo zilula (nakuba ziyizimo ezithile) zihlukaniswe ngezigaba eziningana: amasobho nezimbali, izifundo zesibili, amasaladi ngisho nezinhlobonhlobo zokudla okulula.

Umhluzi ovela emathuneni enkukhu ngokuvamile uthathwa njengusizo kakhulu futhi unomsoco. Kodwa isici sayo esiyinhloko yikhono ngisho nokuphila okubuthakathaka ukuze kufinyelele ngokushesha lo mkhiqizo. Yingakho iningi labodokotela batusa ukuba badle umhluzi wezinkukhu ngezifo ezihlukahlukene, kusukela emakhazeni kanye nokuphela kwesifo sofuba. Lungiselela isidlo sezinkukhu kungaba lula kakhulu - faka nje emanzini abilayo we-chicken fillet bese upheka uze wenze. Ngesikhathi esifanayo, ngesikhathi sokupheka, amanzi anganezwa ku-isibhamu kanye / noma izaqathe, kanye nosawoti omncane. Uma inyama ilungile, ingasetshenziswa ukwenza amasaladi, kanti umhluzi olungiselelwe awukwazi ukudakwa kuphela, kodwa futhi uyasetshenziswa njengesisekelo sesobho. Futhi akuyona imfihlo kunoma ubani ukuthi izitsha zokudla ezivela emathunjini enkukhu, okokuqala, isobho esisekelwe enqeni yenkukhu.

Ukwenza isobho kusuka enkukhu, kwanele ukwengeza ilayisi elincane kumhluzi, emva kwemizuzu eyishumi, uthele amazambane ahlosiwe, izaqathe kanye namakhowe ambalwa (uma ufisa) emanzini abilayo, futhi ngaphambi kokuthi uyengeze kusuka epulatifeni ungeze imifino kwisobho esilungele bese uvumela ukuba ufeze kancane. Ngaphambi kokwengeza imifino isobho, iqanda eliluhlaza lingagonywa eketsheni elibilisa phezu komlilo ophuthumayo, uvuse umhluzi ngokucophelela ngenkathi wenza kanjalo.

Isiqu sezinkukhu, esithatha indawo yayo etafuleni emva kweklasi lokuqala, kufanele sikwanelise futhi sisebenzise. Kungaba yizinyosi kalula nge-sauce lwesardard-cream. Ukuze ulungise isidlo esinjalo, i-inkulet fillet kufanele ihlukaniswe zibe izingcezu ezinkulu futhi gazinga epanini elishisayo kuze kube yilapho selikulungele. Bese useka inyama epuleti, futhi emafutheni nasemanzini asele epanini wengeze ugarlic oqoshiwe futhi ungafisi kalula. Bese ungeza ingilazi yewayini elimhlophe noma i-cognac epanini lokuthoza futhi uqhubeke upheka kuze kube yilapho uketshezi luphindwe kabili. Manje engeza ipayipi elincane lwesinaphi kanye nepuni le-mustard eliyigugu emsizeni, uthele uhhafu indebe yekhilimu nesilinganiso esifanayo somhluzi wenkukhu, bese ufaka pepper nosawoti ukunambitha. Lapho umsila usenele ngokwanele, sisakaza kuwo izingcezu zenyama futhi siwugcine emncintiswaneni omfushane imizuzu emihlanu. Bakhonze etafuleni udinga ukushisa, ukuphuza kahle ngaphambi kokunisela i-sauce nokuhlobisa amakhambi aqoshiwe. Isitsha se-chic esikhwameni senkukhu silungile, futhi ukulungiswa kwalo akuthathi isikhathi esiningi nokuzikhandla.

Kusukela encelweni yenkukhu, eyasala ngemuva kwenqubo yokwenza isobho, ungakwazi ukulungisa isaladi elimnandi, ukuxuba inyama eqoshiwe nemifino nokugqoka imayonnaise, ukhilimu omuncu noma amafutha omnqumo.