Nhasi tichakuudza kuti ungabika sei hove dzakabikwa muchoto. Iyi nzira yekurapa inopisa ichawana zvokudya zvakakosha zvikuru, uye inoita kuti iwedzere kunakidza uye inobatsira mazano edu.
Inofadza sei kubika hove dzvuku muchoto?
Zvisungo:
- steaks of salmon kana tsvina - 4 pcs;;
- lemon - 155 g;
- munyu gungwa guru uye tsvuku pasi pevhu - kuravira;
- musanganiswa wezvinonhuwira zvehove - 2-3 pinch;
- sprig of dill - 4 pcs;;
- mafuta omuorivhi asina kunhuhwirira - 20 ml.
Kugadzirira
Kunyanya inonaka inoshandura hove dzehove, kana yakabikwa muchinyoro ne dill nemon. Kuti uite izvi steak hove yakabvongodzwa nemusanganiswa wegungwa munyu, pasi pepuru uye hove seasonings uye uende kwemaminitsi anenge makumi maviri. Nyamu yangu zvakanaka uye imvura kweminiti imwe mumvura inodzika. Mushure mokudaro, gurai macrorusiti muve madiki.
Tinogadzira chidimbu chinoputika nehuwandu hwema steaks, tinovapa mafuta kubva mukati uye tine pakati pehove yehove imwe neimwe. Pamusoro, gadzira mukombe wemononi uye rimwe guru guru redaire kana maviri maduku.
Tinovhara chifukidzo nehomwe uye tinoiisa pane pani yakaiswa pamwero wepamusoro yakatsamwa kusvika 190 degrees oven. Maminitsi anenge makumi maviri ehove dzichagadzirira kushandiswa. Iwe unogona kushanda nayo zvakananga pamubatanidzwa, kutendeuka kumativi, kana kuti kuda kuenderera kudivha.
Hove dzakabikwa nemapatata uye cheese muvheni
Zvisungo:
- fillet yehove - 720 g;
- mbatata - 995 g;
- tomato - 450 g;
- onion bulbs - 160 g;
- cheese ye piquant micheka yakaoma - 125 g;
- fresh dill mifuta - 30-50 g;
- akaoma Provencal herbs - 2 pinch;
- pasi pepisi dema kana piniki uye gungwa munyu - kuvira;
- kirimu yakasviba kumba - 75 g;
- mafuta omuorivhi asina kunhuhwirira - 25 ml.
Kugadzirira
Pakutanga, tichazofamba kwenguva yakati hove dzinobata hove, kugovera zvikamu nemunyu nemugungwa werwizi, pasi pemavara, uye zvinogadzirwa nepinipi.
Kunyange zvazvo hove yacho yakasvibiswa, ngatitarisane nemiriwo. Tichenesa mbatata uye tinopisa makapu maduku, uye tomato zvishoma zvishoma. Edzai marayibhi muchende, uye gadzirai zvakasvibirira cheki uye gadzirai mapapiro matsva e dill.
Kuita chikafu, isa hafu yezvidimbu zvembatatisi pasi peiyo mafuta uye pritrushivaem munyu uye Provencal herbs. Kubva kumusoro, ivai nehove yehove, inosaswa nedill. Ikozvino kutendeuka kwetamate, iyo inowedzerawo kuisa munyu, nguva nemiriwo uye inoputika nemhete. Tinopedzisa kuumbwa nechipiri mbatata yakasara, iyo inewowo munyu, yakasvibiswa neProvencal herbs, yakakonzerwa nekrimu yakasviba uye yakasimbiswa nekasi yakaoma.
Kuti ugadzirire dhishi, uise panzvimbo inopisa kusvika ku 195 degree yevhisi kwemaawa makumi mashanu.
Isu tinoshumira hove, yakabikwa nemiriwo uye mukisi wakamera uye tese muchoto, kupisa, kupfekedza nemashizha emitsva.
Nzira yekubika hove muchoto zvakakwana sei?
Zvisungo:
- hove yose - 1 chidimbu;
- anyanisi - 45-85 g;
- thyme - 1-2 pinch;
- basil - 1-2 pinch;
- munyu wegungwa nemucheka mutsvuku - kuvira;
- mafuta omuorivhi asina kunhuhwirira - 45 ml.
Kugadzirira
Kazhinji kazhinji, hove yose yakabikwa muchoto chiri mufananidzo. Kuti uite izvi, chitunha chinoshambidzwa, chisati chacheneswa uye, kana zvichidikanwa, chichitsemuka.
Kubva kunonhuwira nezvinonhuwira unogona kushandisa chero ipi zvayo kuti uite. Muchiitiko ichi, isu tichatanga hove ne thyme uye basil. Isuwo tinoita munyu mutumbi, pepipe nepepuru tsvina, kuisasa uye kuisvina nemafuta omuorivhi, kuisa pahwendefa rekutorera, uye pamusoro pazvo kuisa zvindori zve shallot. Isa chisimbiso nehovhope uye utumire zvokudya kuzobika muchoto. Zvichienderana nehukuru hwehove, kuitira kuti igare yakagadzirirwa, inotora kubva pamaminitsi gumi nemashanu kusvika makumi mana kuti igare muchoto mukutonhora kwe19 degrees.