- Nama ea nutria - 3 Kilogram
- Aniee - 0.5 Kilogram
- Veine e omileng e omeletseng - 1 khalase
- Oli ea meroho - 0.5 dikopi
- Pepere e monate - likotoana tse 10
- Pepere e khubelu - 1 teaspoon
- Coriander - 1 teaspoon
- Bay Leaf - Likarolo tse 3
- Maqheka - likotoana tse 3
- Estragon - 1 teaspoon
- Letsoai - lintho tse 2. likhaba
Lintho tse nang le limatlafatsi le dintho tse sebetsang ka sebete, hammoho le di-vithamine le diminerale, nama ea nutria ha e tlase ho "baeta-pele" ba shashlik e kang nama ea kolobe le konyana, le mafura a polyunsaturated ka ho feta. U ka pheha lijo tse fapaneng tsa nutria, empa shish kebab ho tloha ho nama ea ntja ena e ikhetha feela - oe leka, oa tseba. Ka lebaka la mafura a mangata, ho loketse ho pheha ka mashala, empa ho nkoa e le lijo. Ho fapana le maikutlo a fosahetseng a pharaletseng, nama e ntle ea linama ea nutria ha e na tatso le monko o itseng-ha e le hantle, haeba e arohane hantle. Kahoo, ho pheha shish kebab ho tloha nutria? 1. Setopo (boo boima ba sona bo leng boima ba lik'hilograma tse 4-7) bo lokelang ho hloekisoa ka mafura a mangata, tlosa likokoanyana tsohle ntle le pelo, liphio le sebete, le ho khaola litšoelesa tse ka tlas'a letlalo sebakeng sa mokokotlo oa khoeli ea bobeli le 6 thollo e hlabang - e fana ka nama ea nutri e nkhang hamonate, e leng, ka tsela e ngata, e nang le menyetla e mengata e babatsehang. 2. Ka mor'a moo, u lokela ho khaola nama - e nyenyane ea nutria, e kholoanyane ea li-chunks - le ho hlatsoa ka tlas'a metsi, ebe oe kenya ka pane, ho tšollela eiee e kholo ea "e tepeletseng" eiee. Shish kebab ka kakaretso e rata eiee, mme shish kebab ho tloha nutria ha ho joalo - ha o beha haholoanyane, motlatsi oa nama e tla ba. 3. Hona joale ke marinade. Sebakeng se arohileng se nang le veine e omeletseng e kopantsoeng le oli ea meroho le linoko e kopane, e tšolleloa holim'a nama, 'me ebe tse ka hare ho' pan li kopane, 'me li hloekisoa serame ka nako ea lihora tse 3 ho isa ho halofo ea letsatsi. Letsoai la letsoai ha lea hlokahala - nama e tla ba thata. Empa khatello e tsoang holimo e ka behoa, le hoja sena ha se hlokahale. 4. Pele o pheha, nama e lokela ho kopanngoa hape, 'me marinade e tšolloe, e tlhotliloeng le ho futhumatsoa mocheso oa 40-50 ° C, eketsa letsoai - haeba metsi ana, le hoja a sa ratehe haholo, a noa nama nakong ea ho pheha, e tla koaheloa ka crispy e hlollang , empa ka lebelo le bonolo. 5. Phoofolo e theoha li-skewers, e fetisa likaroloana tse mafura le ho li beha kapa li beha pakeng tsa tsona, li-tomate tse nyenyane. Fry ka mashala, khafetsa podkidyvaya makala a mongobo a lifate tsa litholoana (sena se tla etsa hore shish kebab e nkhang hamonate hanyenyane) le ho tšela marinade ea letsoai. 6. Sebeletsa, o fafatsoe ka parsley, ka lehlakoreng le le leng la raese e phehiloeng, litapole kapa meroho e halikiloeng (tomate e halikiloeng ka nama, ka nako feela) le se ratang "shashlik" sauce. Shish kebab e tsoa ho nutria e loketse. Bon takatso! ;)
Litšebeletso: 8