Uma ufuna ukuphumelela kulo Khisimusi, lezi zihlathi ze-bourguignon zizokwenza kube lula kakhulu kuwe. Ngaphandle kokumangalisa, kunjalo elula ezokumangaza.

Lapho uhlela i- Imenyu kaKhisimusi, ukukhathazeka kwakho konke ukuthi isikhathi sesifikile kithi futhi asikwazi ukulungisa konke. Kungakho imfihlo ukusebenzisa izindlela zokupheka ezingaba khona yenza kusengaphambili futhi lokho kukuvumela ukuthi uhlele imisebenzi ngezinsuku ezimbalwa.

Kungakho lezi zihlathi zonxiwankulu baphelele kulawa macala njengoba ethola ukushuba lapho elungiselela kusuka osukwini olulodwa kuye kolandelayo.

Izihlathi zeBourguignon

Phrinta iresiphi

Londoloza iresiphi

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Iresiphi emnandi ongayenza ngaphambi kwesikhathi.

UMayra Fernandez Joglar

Igumbi lasekhishini: isiFulentshi
Uhlobo lweresiphi: Imoto
Amakholori: 290
Izinkonzo: 4

Isikhathi Ukupheka: 1h20m
Isikhathi esiphelele: 1h20m

Izithako

-Ngokuthi u-anyanisi namakhowe

20 g bhotela
40 g wamakhowe asePortobello
40 g wamakhowe amancane aseParis
100 g anyanisi omncane waseFrance
50 g womhluzi wemifino

-Ukuze uthole lonke iresiphi

50 g webhekeni elibhemayo
10 g amafutha omnqumo (+ ukubhoboza ukuze inyama ibe nsundu)
I-2 clove kagalikhi
100 g anyanisi
Izihlathi ezingama-500 g
15 g kafulawa (ungabi ne-gluten)
70 g izaqathe
150 g womhluzi noma 150 g wamanzi ane-15 yemifino egxilile
100 g wewayini elibomvu
I-1 bay leaf
Sal
Pepper

Ukulungiselela

Okwe anyanisi namakhowe

Sishisa ibhotela le 1 iminithi, 100º, isivinini sesipuni. Sifaka u-anyanisi waseFrance ohlutshiwe namakhowe ahlanziwe. Sibafaka nsundu ngesikhathi Imizuzu eyi-5, 100º, ijubane lesipuni, ithuba langakwesokunxele.
Okulandelayo, sithela i-50 g yemhluzi yemifino bese siyiphekela Imizuzu eyi-10, 100º, ijubane lesipuni, ithuba langakwesokunxele.
Ngemuva kwesikhathi, sihoxisa futhi sigodle.
Ngokuthola yonke iresiphi

Ngaphandle kokuwasha ingilazi, engeza uwoyela kanye nebhekoni elibhemisiwe elicoshiwe. Siyifaka brown ngesikhathi 5 imizuzu, 120º, ijubane lesipuni.
Sizinika isikhathi sokukhuhla, sihlanze futhi sinqume isanqante ibe izingcezu eziwugqinsi. Sibekise kwaze kwaba ku-point 8.
Lapho isikhathi sesiphelile, sisusa ama-bacon cubes, sishiya uwoyela. Sabeka u-anyanisi nama-clove egalikhi, sahluthwa futhi sisika izingcezu ezinkulu. Siyaziluma ngesikhathi Imizuzwana emi-5, isivinini 5. Wehlisa izingcezu zibe ngamabhande nohlelo Imizuzu eyi-10, 120º, ijubane lesipuni, ithuba langakwesokunxele.
Okwamanje, sihlanza futhi sinquma izihlathi zibe idayisi eliphakathi. Epanini noma ebhodweni, uzifake brown ngokufafazwa ngamafutha omnqumo. Lapho zinombala onsundu ngokusagolide, siyawasusa bese siyazigcina.
Okulandelayo sengeza izihlathi, izingcezu zebhekoni ezibhemayo kanye nezilayi zesanqante engilazini. Fafaza ufulawa phezulu bese uwubrawuza Imizuzu eyi-3, 120º, ijubane lesipuni, ithuba langakwesokunxele.
Sithela umhluzi noma amanzi ngokugxila kwemifino newayini. Isizini ngosawoti nopelepele bese ufaka iqabunga le-bay. Imizuzu eyi-40, 100º, ijubane lesipuni, ithuba langakwesokunxele.
Ngemuva kwesikhathi, sihlola ukuthi amaphakethe ezihlathi ayathamba futhi alungile. Uma zingagudluki, sinweba ukupheka okungu-10 ngemizuzu eyi-10.
Lapho zithambile, sifaka u-anyanisi waseFrance namakhowe ebesiwalungisile. Lungisa usawoti nopelepele bese uqhubeka nokupheka abanye Imizuzu eyi-5, 100º, ijubane lesipuni, ithuba langakwesokunxele.
Ake uphumule imizuzu embalwa engilazini bese ukhonza.

Amanothi

Kubalulekile ukwazi ukuthi isikhathi sokupheka sizoncika ohlotsheni lwenyama nosayizi wedayisi. Ngakho-ke ngemuva kokupheka imizuzu engama-40 kungcono ukuzama ukunweba isikhathi kusuka emizuzwini eyi-10 kuye kwayi-10 uze uthole iphuzu elifanele.

Ngabe ufuna ukwazi kabanzi ngezihlathi ze-bourguignon?

Okokuqala, ungakhetha uhlobo lwama-pads esihlathini oyithanda kakhulu: inyama yengulube etholakala kalula futhi engabizi kakhulu, inyama yenkomo ebiza kancane futhi enokunambitheka okunamandla kakhulu kunalezo ezedlule, nengulube yase-Iberia ebiza kakhulu kodwa futhi iyona enamanzi futhi ithenda kakhulu.

Enye yemininingwane eyenza umehluko kulesi sidlo ngokungangabazeki kuzoba yiyo Ama-anyanisi aseFrance namakhowe endaweni yakho. Ngakho-ke sebenzisa lawo manyunithi amancane futhi agcwele ukunambitheka.

Kule recipe ngisebenzise zombili paris amakhowe, abelungu, bathanda Amakhowe asePortobello, abakwaBrown. Kepha uma ungatholi noma iyiphi yazo, ungasebenzisa isigaba esisodwa kuphela.

Uma ungakwazi ukuthola amakhowe amancane ungakhathazeki, ungawathenga asezingeni eliphakathi bese uwasika amakota. Esethulweni nazo zibukeka zizinhle kakhulu.

Zithenge ziphelele futhi awekho amabala esigqokweni. Uma uzisebenzisa, susa ingxenye yonyawo lwasemhlabeni bese ngendwangu emanzi ususe noma ikuphi ukungcola okusele. Angibagezi ukuze bangalahlekelwa ukunambitheka.

Izihlathi kakhulu uju futhi uthambile futhi, lapho ipholile, iyaqina ihlale ibhlokhi. Ungakhathazeki uma lokhu kwenzeka kuwe ngoba lapho zishisa ziyancibilika futhi.

Kubalulekile ukwazi ukuthi isikhathi sokupheka Kuya ngohlobo lwenyama futhi, ngaphezu kwakho konke, ngosayizi wedayisi. Isikhathi singahluka phakathi kwemizuzu engama-40 nengama-60. Ngemuva kwemizuzu engama-40, ngiyahlola futhi ngandisa isikhathi uma ngidinga.

Futhi khumbula ukuthi kunemizuzu embalwa yokupheka lapho kufakwa ama-chives namakhowe. Ngale ndlela uzothola ama-flavour wokuxuba kahle futhi akusize ukufeza i- iphuzu eliqondile nenyama.

Izihlathi zingenziwa ngasikhathi sinye kepha ngiyeluleka kwenze kusengaphambili ngoba ngale ndlela ama-flavour ahlangana kahle.

Ungakhohlwa ukuthi le recipe ingaba yiqhwa futhi uthuthe kahle kakhulu ngoba, uma kubanda, akupheli.

Lapho ukhonza, ungahambisana nezihlathi ze-bourguignon ngenombolo engapheli yama-garnishes. Okujwayelekile kujwayelekile namazambane lokho kunikeza ukudlala okuningi.

Ngokwami, kulezi zikhathi, ngithanda ukunikeza ukuhambisana okuhlukile ukuze ngamunye akhethe ngokuthanda kwakhe. Angikwazanga ukukutshela ukuthi iyiphi i-puree engcono uma ngabe i-apulauce elulakwe i-apula lithuthukiswe nge-parsnip noma lokho kwe ubhatata lokho kuletha umbala omningi.

Noma yikuphi okukhethayo kuzobukeka kukuhle ngoba iresiphi iyamangalisa.

Imininingwane engaphezulu - Amazambane nama-apula amabhola wokuhlobisa / I-appleauce elula / Gcoba i-puree nge-apula ne-parsnip / I-puree yamazambane amazambane amnandi

Shintsha le recipe kumodeli yakho yeThermomix

Shiya umbono wakho Khansela impendulo

Pepe kusho
kwenza iminyaka 4

Sawubona, uhlu lwezithako alunalo iwayini, ngakho-ke akwaziwa ukuthi hlobo luni noma ungangeza malini ephuzwini le-9.

Phendula ku-PePe
1. UMayra Fernandez Joglar kusho
  kwenza iminyaka 4
  
  Ngiyabonga kakhulu ngesaziso uPepe !!
  Isivele ixazululiwe. I-100 g yewayini elibomvu elihle ibingatholakali !! 😉
  Ngiyabona futhi.
  
  Phendula uMayra Fernández Joglar
UTeresa Gómez Pérez kusho
kwenza iminyaka 4

Ngidinga ukwenza okungenani ikhilo nengxenye yezihlathi. ukuthi ngibeka kathathu kwakho konke?

Phendula uTeresa Gómez Pérez
1. UMayra Fernandez Joglar kusho
  kwenza iminyaka 4
  
  Sawubona Teresa:
  Ngingakutshela ukuthi uphindaphinde amanani ngo-3 kodwa ukwenze ngamaqoqo amabili nengxenye yenani.
  Angazi noma ngizichaza kahle yini. Isibonelo: ezihlathini ubuzodinga ama-gram ayi-1500 esewonke kodwa ngizobeka i-750 g eqenjini lokuqala nenye engama-750 ebhekeni lesibili.
  Lokhu kunciphisa amathuba okuthi izingcezu ezansi zizokwehla kakhulu kunesisindo.
  Uma kungacaci kuwe, ngazise futhi ngizozama ukukuchaza kangcono. 😉
  
  Saludos !!
  
  Phendula uMayra Fernández Joglar