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Russian chicken fillets

Makwara25 maminitsi4 vanhu600 makarori
1/52/53/54/55/5 (49 mavhoti)
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kubudikidza Ascen Jimenez

Kana iwe uchida kupukunyuka echinyakare chingwa chingwa huku, iyi nzira yakanaka. Ndavadaidza Zvipfeko zveRussia nekuti zvakadzika pasi ivo mhando yenyama yakakodzwa ... asi handizive kana ndaita zvakanaka. Nyama ine gariki, hanyanisi uye nezvimwewo zvinhu zvisina kujairika zvakaita semastard kana soya. Usatya nezvisanganiswa izvi nekuti zvese zvavanowedzera zvinonaka.

Vana vanovada uye, kana tichivashandira nesaladi yakanaka kana ne miriwo yakabikwa kana kubikwa, tichava nechikafu chakazara kwazvo chemhuri yese.

Tichavawo nazvo akagadzirira muhafu yeawa. Unogona here kukumbira zvimwe? Edza ivo, uchavafarira. 

Russian chicken fillets

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Russian chicken fillets
  • Ascen Jimenez
  • Imba yekicheni: Spanish
  • Recipe mhando: nyama
  • Makorori: 600
  • Kushumira: 4
  • Kubika nguva:
  • Nguva yakazara:

Zvimwe

  • 1 clove yegaliki
  • 50 g yeonikisi muzvidimbu
  • 100 g yechingwa muzvimedu
  • 500 g yechipfuva chehuku muzvidimbu
  • 2 mashupuni Dijon masitadhi
  • 15 g soy muto
  • 1/2 teaspoon paprika
  • 1 teaspoon munyu
  • 1/2 teaspoon pasi pepper
  • Hupfu
  • 1 zai
  • Oiri yekutsvaira

Kugadzirira

  1. Isu tinoisa gariki uye hanyanisi mugirazi. Isu tinoronga 5 masekondi, kumhanya 7. Isu tinodzikisa chero zvasara pamadziro kusvika pasi pegirazi.

  2. Isu tinowedzera chingwa uye chirongwa 5 masekondi, kumhanya 5.

  3. Wedzera huku, mustard, soy muto, paprika, munyu uye mhiripiri. Isu tinoronga 10 masekondi, kumhanya 5.

  4. Tinoisa zai mundiro ndokuirova. Tinoisa hupfu hushoma mune imwe ndiro.

  5. Namaoko edu tiri kutora zvikamu zvenyama yakagayiwa uye tichigadzira mabhora - isu tichavaita iwo saizi inotinakidza-.

  6. Zvishoma kupwanya chikamu chimwe nechimwe nemaoko edu uye wochipfuudza kutanga muupfu uyezve muzai rakarohwa.

  7. Tinovatsvaira mugango rine mafuta.

  8. Isu tinoshumira nekukurumidza neshadhi yakanaka kana nemiriwo.

Mamwe mashoko - Yakabikwa miriwo ine almond muto


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