Imiqulu yeKlabishi obuyikhangele

Imiqulu yeklabishi sele ikho ixesha elide, ukutsho nje okuncinci. NgokukaPearson, le miqulu ibonakala ngathi yavela kuMbindi Mpuma wakudala kwaye yasebenza indlela yayo inyuka ngeMpuma Yurophu njengoko iindlela zorhwebo zaziphuhliswa kwaye abantu befuduka. Ezinye izizwe zithanda nje ukugcina amagama elula, ebhekisa kuwo 'njengamagqabi ekhaphetshu' okanye 'iklabishi casserole'. EProvence, eFrance Ndingu fassum Ngelixa amaPolish ahlala ebiza ingxelo yawo golumpki . Nokuba ubabiza njani, nangona kunjalo, uninzi lwemiqulu yeklabishi isondele kwindlela efanayo esisiseko, equka amagqabi ekhaphetshu aphekiweyo asongwe yinyama yomhlaba, irayisi, kunye nezinongo, zonke zikhutshiwe kunye nesosi yetumato emva koko zabhakwa.

Ezinye iiresiphi zibiza idill, enye inyama ecoliweyo. Abanye basebenzisa i-sauerkraut, abanye bongeza i-pine nuts, kwaye bambalwa banesosi se-mushroom. Nangona besilingeka ukuba senze lonke uguqulelo olunye kuba zonke zivakale kamnandi, umpheki uTara Rylie we RylieCakes ikuhamba ngohlobo lwendabuko eyaziwayo kwiMpuma Yurophu. Le miqulu kulula ukuyenza kwaye isebenze njengokutya okuthuthuzelayo kokutya kunye nedosi elungileyo iklabishi esempilweni , ke zilungiselele ukuba abahlobo bakho kunye nosapho bathandane!

Hlanganisa izithako zerabishi

Kwizithako zakho zeklabishi, qokelela ioli yeoli yomnquma, 1 itswele eliphakathi, elicolwe kakuhle, ii-clove ezinkulu ezi-6 ezinkulu, ezigayiweyo, icephe eli-1 lewayini emhlophe iviniga , 2 iisupuni zetyuwa, itispuni e-1¼ ipelepele emnyama , 2 iitispuni oregano, 2 (14 oz) iinkonkxa ezityiweyo iitumato, 1 (15 oz) unokwenza isosi yetumato, 1 intloko eluhlaza yeklabishi eluhlaza (okanye iintloko ezi-2 eziphakathi), 1 iponti yenyama yenkomo, ½ iponti yengulube yomhlaba, 1 indebe ephekiweyo yerayisi, ¾ iisupuni zepeprika, 1/3 indebe iparsley entsha, ekroliweyo, kunye neqanda elinye elikhulu.

Nangona ufuna i-tomato enomsila, ungadluli, njengoko i-flavour yeklabishi kunye nokuzaliswa kufuneka kuthathe indawo ephambili. Isosi kufuneka ikhuphe konke kunye kodwa ingabi yinkwenkwezi yomboniso. Oko kwathiwa, senza i-tomato elula kakhulu ukususela kule recipe. Nangona kunjalo, ukuba ungathanda ukuthatha ingqayi yesosi esisiseko yespaghetti kwivenkile, zive ukhululekile ukwenza njalo!

Ukwenza isosi, fudumeza ioyile yomnquma kwisitya esiphakathi ngaphezulu kobushushu obuphantsi. Yongeza isiqingatha se-anyanisi esikiweyo epanini kwaye ujike ubushushu ukuya kuthi ga phakathi kwaye usonge de bakhule benuka kamnandi kwaye baguqukile. Yongeza isiqingatha segalikhi egalelwe iviniga, iviniga emhlophe emhlophe, iswekile emdaka, ½ itispuni yetyuwa, ½ icephe emnyama, kunye neoregano kwitswele. Saute malunga nemizuzu emibini de umxube ube livumba elimnandi kakhulu kwaye itswele limdaka ngegolide. Emva koko, yongeza zombini iinkonkxa zetamatisi kunye ne-tomato sauce. Gxotha kwaye uyeke udilike de ulungele ukusebenzisa.

Uyilungisa njani iklabishi yakho ukuze isetyenziswe

Xa kubanda, amagqabi ekhaphetshu awaguquguquki. Oku kuthetha ukuba bazakukrazula xa uzama ukubasusa entloko, ubenze nzima ukubaphatha kunye nokuqengqeleka. Eyona ndlela ilula yokulungisa le nto kukugcwalisa isitokhwe esikhulu ngamanzi, yizise kwimathumba, kwaye yongeza intloko yakho yonke yeklabishi. Uyakupheka iklabishi yakho imizuzu emibini ukuya kwemithathu de amagqabi abonakale ethambile.

Unokucoca amagqabi akho kuqala emva koko uwabilise ukuze kube lula ukurola, kodwa safumanisa ukuba oku kunzima kakhulu. Enye indlela kukukhenkcezisa intloko yakho yeklabishi ubusuku bonke uze ucime amagqabi ayo. Ndikhethe ukungayisebenzisi le ndlela njengoko ubumbeko lwekhaphetshu lishiya utshintsho xa kubanda, kuhlala kubashiya beqhwalela xa sele bencibilikile.

Ke, siyacebisa indlela yokubilisa. Emva kokuba ubilise intloko yakho yeklabishi, yususe ngononophelo emanzini ashushu abilayo. Vumela iklabishi yakho ipholile kancinci de kube kukhululekile ukusebenza nayo. Emva koko ungaqala ukukroba amagqabi akho kwiklabishi. Emva kokuba unamagqabi alishumi elinambini - ngokuqinisekileyo zonke zikufuphi kubungakanani obufanayo- sika i-'V 'ejonge ezantsi kumbambo wekhaphetshu (icandelo eliqhagamshela kumbindi). Emva koko beka amagqabi ngaphezulu kwetawuli ecocekileyo yasekhitshini kwaye mayiyeke yomile ngelixa ulungiselela ukuzaliswa kwakho.

Ukuzaliswa kweekhaphetshu kwenziwa lula

Ukuzaliswa kwale miqulu yeklabishi kulula njengoko kunokwenzeka. Udibanisa nje inyama yakho yenkomo kunye nengulube, irayisi ephekiweyo, esinye isiqingatha se-anyanisi, 1½ iisupuni ityuwa , ¾ itispuni emnyama, ipeprika, iparsley, kunye neqanda kwisitya esikhulu sokuxuba. Emva koko sebenzisa icephe elikhulu okanye ispatula ukusonga konke kunye. Inyaniso iyaxelelwa, sithanda nje ukusebenzisa izandla zethu apha ukudibanisa konke! Logama nje ukhumbula ukuhlamba izandla emva koko, yeyona ndlela ifanelekileyo yokuqinisekisa ukuba yonke into ixutywe ngokudibeneyo.

Unokongeza i-paprika encinci ubushushu obongezelelekileyo okanye uzame ukutshaya ipaprika ukuze ufumane incasa encinci yokutshaya. Amandongomane ompayini angadityaniswa ngenxa yokuqhekeka okanye iidiliya zegreyidi kancinci. Njengokuba besesitshilo ngaphambili, zininzi izinto ezahluka-hlukeneyo zokuzaliswa apho ukuze uzame, kodwa sifumanisa ukuba siyayithanda eyona nguqulo yeklasikhi, ubuncinci okokuqala ukwenza imiqulu yeklabishi.

Eyona ndlela ilungileyo yokusonga ikhaphetshu yakho

Ukuzalisa amagqabi akho eklabishi kunye nokuwaqengqa kufana nokwenza iburrito encinci. Okokuqala, preheat i-oveni yakho ukuya kuma-350 degrees Fahrenheit kwaye unxibe isitya se-casserole kunye nocingo lokupheka. Emva koko, sasaza uluhlu lwesigamu se-tomato sauce phantsi kwesitya se-casserole. Emva koko, yenza isuntswana lomxube wenyama (malunga nee-ounces ezi-3 kwigqabi ngalinye) kumqolo obunjwe ngogodo uze uyibeke kanye ngentla kwecala eliphantsi 'V'.

Emva koko qengqa igqabi lekhaphetshu ngaphezulu kwenyama, uvale imilo ye 'V'. Songa kumacala omabini egqabi ukuya kwiziko kwaye ugqibe ukuqengqeleka. Beka umqulu weklabishi umgca wecala lakho phantsi kwipani yakho elungiselelwe ngaphezulu kwesosi yetumato kwaye uphinde le nkqubo yemiqolo elishumi elinanye eseleyo.

Bhaka iikhaphetshu zakho

Okokugqibela, galela isosi yetumato eseleyo kwimigca yakho yeklabishi kwaye ubhake iyure. Basuse ehovini kwaye vumela imiqulu ipholile kancinci ngaphambi kokukhonza. Ziphakamise nge-parsley entsha xa ufuna. Ukuba kunokwenzeka ukuba unayo nayiphi na imiqulu yeklabishi eshiye ngasemva emva kwexesha lesidlo, ungagcina okuseleyo kwisitya esingena moya kwifriji kangangeentsuku ezisixhenxe.

Njengoko ubona, le miqulu ayinyani kwaphela, ke unokuqiniseka ukuba iya kwenziwa emva kweyure. Emva kokubasusa ehovini, bayeke nje ukuba bapholise kancinci ngaphambi kokufaka iparsley entsha kunye nokukhonza. Nangona sivile ngabantu abakhonza iikhaphetshu zabo ngeetapile ezicujiweyo, iitapile ezibhakiwe , irayisi, okanye isaladi esecaleni, sithanda ukutya imiqolo yethu yeklabishi njengesitya esiphambili (kwaye kuphela) - zilungile nje!

• Iipuniwe ezi-2 zeoyile yomnquma
• 1 itswele eliphakathi, licolwe kakuhle + lahlulwe
• Ii-clove ezinkulu ezi-6 ezinkulu, ezicoliweyo + ezahlulwe
• 1 icephe elimhlophe leviniga emhlophe
• 1 icephe leswekile emdaka
• 2 iisupuni zetyuwa, zahlulwe
• 1¼ itispuni emnyama emnyama, yahlulwe
• 2 iisupuni ze-oregano
• Iitoti ezi-2 (14 oz) zenziwe ngetamati
• 1 (15 oz) unokwenza isosi yetumato
• 1 intloko enkulu yeklabishi eluhlaza okanye 2 ephakathi
• 1 iponti yenyama yenkomo
• ½ iponti yomhlaba yehagu
• 1 indebe ephekiweyo yerayisi
• ¾ iisupuni zepeprika
• ⅓ indebe iparsley entsha, ecoliweyo + eyongeziweyo yokuthambisa
• 1 iqanda elikhulu

1. Ukuphelisa i-oven ukuya kuma-350 degrees Fahrenheit. Yambatha kancinci isitya se-casserole se-9-by-13-intshi ngokupheka.
2. Qalisa isosi yetumato ngokufudumeza ioyile yomnquma kwipani eliphakathi ngaphaya kobushushu obuphantsi. Yongeza isiqingatha se-anyanisi esikiweyo epanini kwaye uguqule ubushushu ukuya kuthi ga phakathi, songa kude kube kugqithisile.
3. Yongeza isiqingatha segalikhi egalelwe iviniga, iviniga emhlophe emhlophe, iswekile emdaka, ½ itispuni yetyuwa, ½ icephe emnyama, kunye neoregano kwitswele. Saute malunga nemizuzu emibini de umxube ube livumba elimnandi kakhulu kwaye itswele limdaka ngegolide.
4. Yongeza zombini iinkonkxa zetamatisi ecoliweyo kunye nesosi yetumato. Gxotha kwaye uyeke udilike de ulungele ukusebenzisa.
5. Ngelixa isosi ibila, gcwalisa isitokhwe esikhulu ngamanzi kwaye usizise kwimathumba. Beka iintloko zeklabishi emanzini kwaye upheke imizuzu emibini ukuya kwemithathu. Jikelezisa ikhaphetshu ukuba ayizinzanga ngokupheleleyo.
6. Susa ikhaphetshu emanzini abilayo ngononophelo kwaye yeka ukuphola de kube kulungele ukusebenza nayo. Coca kancinci amagqabi alishumi elinambini kwiklabishi okanye amaqabunga amathandathu kwiklabishi nganye ephakathi. Kwisiseko segqabi ngalinye, sika i-'V 'ejonge ezantsi kumbambo wekhaphetshu (icandelo eliqhagamshela embindini). Beka amagqabi ngaphezulu kwetawuli ecocekileyo yasekhitshini kwaye yome.
7. Ngelixa amagqabi omile, yenza ukuzaliswa. Hlanganisa inyama yenkomo kunye nengulube, esinye isiqingatha se-anyanisi, irayisi ephekiweyo, i-1½ ithisipuni yetyuwa, i-¾ ithisipuni emnyama, i-paprika, iparsley kunye neqanda kwisitya esikhulu sokuxuba. Songa nge spatula (okanye izandla) ukudibanisa. Bekela ecaleni.
8. Thatha i-sauce emlilweni kwaye uthele isiqingatha kwisiseko sesitya se-casserole esincinciweyo kunye nokupheka.
9. Gcwalisa amagqabi ekhaphetshu ngokwenza umxube wenyama (malunga nee-ounces ezi-3 kwigqabi ngalinye) kumqolo obunjwe lilog. Beka umqulu wenyama kanye ngentla kwe 'V' ejonge ezantsi uze uqengqe amagqabi ekhaphetshu ngaphezulu kwenyama, uvale ubume be 'V'. Emva koko jonga kumacala omabini egqabi ukuya embindini uze ugqibe ukuziqengqa. Beka umgca weklabishi umgca wecala ngaphandle kwepani elungiselelwe phezu kwesosi. Ufuna imiqolo emibini enemiqolo emithandathu yeklabishi nganye. Phinda le miqulu ishumi elinanye eseleyo.
10. Thela isosi eseleyo kwimigca yeklabishi kwaye ubhake iyure enye.
11. Susa kwi-oven uze upholile ngaphambi kokuba usebenze. Phezulu nge-parsley entsha xa ufuna. Gcina okuseleyo kwisitya sokungena ngaphakathi kwifriji kangangeentsuku ezisixhenxe.

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