Umhluzi wenkomo - isisekelo se-borscht, isobho nezinye izitsha

Ngaphambi kokulungiselela umhluzi wenyama, kufanele ufunde imithetho embalwa engaguquki. Umhluzi wezinyosi ulungele kakhulu ku-koqweqwe lwawo koqweqwe lwawo noma izitsha ze-ceramic. Uma kunesidingo, umhluzi wanezelwa kuphela ngamanzi abilayo, ngoba amanzi abandayo abonakalisa kakhulu ukunambitheka kwawo.

I-good beef broth ngokuqondile ixhomeke kwikhwalithi yenyama. Isimo esibaluleke kunawo wonke sekhwalithi yaso singcono. Ungathengi inyama, okuyizinsuku ezingaphezu kwezinsuku ezimbili ezibekwe ku-counter. Inyama etholakalayo ihlanzwa ngaphansi kokugijima, amanzi abandayo.

Ukuze uthole umpheki oqinile, inyama eqoshiwe igwetshwa emanzini abandayo. Kulokhu, ijusi lenyama liyoba lula ukuphuma enyameni. Esimweni lapho inyama yenkomo iqhutshwa yenkomo yesibili, futhi umhluzi uzobe usetshenziselwa ukupheka okunye, izingcezu zenyama ziwela emanzini abilayo. Ngakho inyama ebilisiwe iyoba namanzi angaphakathi.

Uma umhluzi obomvu uphuthukisiwe, inani lenyama liyoba nethonya elibalulekile ekunambithekeni kwesidlo esihleliwe, ngoba i-juice yenyama kanye namafutha omhluzi incike kulo. Ngombhobho amahlanu-litre ongathatha kusuka ku-2 ukuya ku-4 kg weenyama. Uma une inyama encane, okungenani, ungakwazi ukwengeza amathambo ambalwa wenkomo. Banike amafutha alahlekile. Lapho ubala inani lamanzi adingekayo, kufanele kukhunjulwe ukuthi ngesikhathi sokupheka, umhluzi ubilisiwe cishe isigamu.

Indlela yokubilisa umhluzi kusuka enkantweni, ngakho-ke uyiphunga, kanti inyama iyethenda futhi ithambile. Ama-Cooks ayelulekwa ukupheka inyama amahora amathathu kuya kwangu-4. Ekuqaleni ukupheka epanini ngenyama kubeka umlilo oqinile ukuze umhluzi ngokushesha ngamathumba. I-pan kufanele ihlanganiswe ngesembozo, qinisekisa kuphela ukuthi amanzi avela epanini "akabaleki." Emva kwamathumba amanzi, umlilo uyancipha kancane. Umhluzi omuhle kakhulu ophekwe ekushiseni okuphansi.

Ngesikhathi sokupheka, uhlobo olumnandi lwe-foam luzoqhubeka lukhona phezu komhluzi, okumele kuhlanzwa njalo nge-spoon noma umsindo. Abanye abantu abayihlanza le phula, bakholelwa ukuthi kuyinambitheko yangempela yomhluzi. Ukuqoqa u-foam noma cha kuxhomeke kokuthandayo. Inketho engcono kakhulu kulokhu ukuqoqa u-foam kwisitsha esihlukile, lapho u-0.5 l womhluzi wengeziwe. Ngemva kwesikhashana, umhluzi ususelwe futhi kufanele uhlungwe futhi wengezwe epanini elikhulu.

Kuye ngokuthi iyiphi isidlo ohlose ukupheka ngokusekelwe kulo mhluzi, ungangezela izithako ezifana nezimpande (izaqathe, iparsley, isilimo esidliwayo esinamagatsha anamanzi, rutabaga), imifino (anyanisi), amakhowe neminye imikhiqizo.

Umhluzi wenkomo, iresiphi okuhloswe ngayo ukulungiswa kwe-borscht nesobho, ulungiselelwe kanje: usawoti, izimpande ezihlutshiwe (2 izaqathe, i-parsley, isigamu sesilimo esidliwayo esinamagatsha anamanzi), i-bulb yonke iyongezwa emhluzeni obilisayo. Yonke imifino iphekwe amahora amathathu, emva kwalokho iphuma emhluzweni bese iqhubeka nokupheka izitsha ngaphezulu.

Ngemuva kokuba inyama isilungele (ingacinywa kalula ngommese noma imfoloko), amanzi amancane abandayo (20-30 ml) enziwe umhluzi, inyama iyathathwa futhi ivunyelwe ukuhlala imizuzu engu-20-30. Amafutha ahlanganiswe phezulu aqoqwe ngokucophelela ngokwehlukana, futhi umhluzi uhlungwa nge-sieve emihle. Esikhathini somhluzi obunzima, engeza amafutha aqoqwe ngaphambilini bese uphinde ulethe konke okupheka. Umhluzi onjalo ungasetshenziswa njengesisekelo sezinye izitsha, futhi njengesidlo esizimele. Kulesi simo, kunikezwa ngamacwecwe ahlukanisiwe noma izinkomishi, zifafazwe ngaphambilini ngamakhambi.

Usawoti wengezwa emhluzweni ukuze unambitha, ngoba ngokuvamile uhlukile ekugxilweni. Kungcono ukasawoti umhluzi kancane kancane, kepha uma usawoti umhluzi, faka kuwo irayisi elihlanganiswe cheesecloth. Ilayisi inempahla yokondla usawoti, ngakho-ke ungakwazi ukulungisa lesi simo.