Marinade yolondola satha kupatsa nyama chilakolako choyambirira ndi piquancy. Ndi chithandizo chake, mungathe kupanga ngakhale mankhwala oopsa komanso owopsa ngati ng'ombe. Ndiyeno yophika kuchokera ku shish kebab ndi chops zimapanga mpikisano woyenera ku zakudya za nkhumba ndi nkhuku.
Kupanga marinade yolondola imeneyi kukuthandizani maphikidwe athu operekedwa pansipa.
Wine marinade kwa shish kebab ya ng'ombe - Chinsinsi
Zosakaniza:
Kuwerengetsera kwa 1.7-2 makilogalamu a ng'ombe zamkati:
- vinyo wouma wofiira - 250 ml;
- tsabola wofiira - 10 g;
- nthaka yakuda tsabola - 10 g;
- adyo - mitu 1-1,5;
- anyezi - ma PC 3;
- nyengo yokwanira shish kebab - 25-30 g;
- mchere - kulawa.
Kukonzekera
Anyezi ndi adyo amatsukidwa, amadetsedwa ndi mphete zochepa ndi mbale, motero. Sungani ndiwo zamasamba mu bokosi la enamel kapena galasi, kusakaniza vinyo wouma wofiira, kuwonjezera mchere kulawa, tsabola wakuda ndi tsabola wofiira ndi zokometsera shish kebab. Timalowola chinsalu chaching'onong'ono cha ng'ombe chomwe chimaphatikizidwa ndi osakaniza asanu ndi awiri, koma osachepera khumi ndi zisanu ndi zitatu. Kutenga kwa nthawi yaitali, nyama imakhuta kwambiri ndi asidi, yomwe imakhudza kwambiri kukoma kwa shishe kebab.
Ngati mumakonda kukoma kosavuta kwa shish kebab, ndiye mosakayikira mudzakhutitsidwa ndi marinade a shish kebab kuchokera ku ng'ombe ndi vinyo wosasa.
Marinade kwa shish kebab ya ng'ombe - Chinsinsi ndi vinyo wosasa
Zosakaniza:
Kuwerengetsera kwa 1.7-2 makilogalamu a ng'ombe zamkati:
- viniga wosakaniza 9% - 30-45 ml;
- nthaka yakuda tsabola - 10 g;
- anyezi - 750 g;
- nyengo yokwanira shish kebab - 25-30 g;
- mchere - kulawa.
Kukonzekera
Monga momwe zinalili m'mbuyomu yamakono a marinade, anyezi otsukidwa ndi odulidwa amagawanika ndi vinyo wosasa, tsabola wakuda wakuda, mchere ndi zokometsera za shish kebab, tiyeni tizilumikizana ndi ziweto za ng'ombe ndikuzisiya m'malo ozizira otentha kwa maola asanu, galasi kapena ename container.
Marinade chifukwa cha zowawa za ng'ombe
Zosakaniza:
Kuwerengera kwa 1 makilogalamu a ng'ombe zamkati:
- mkaka - 500ml;
- mchere - 20 g kapena kulawa;
- shuga granulated - 15 g;
- nthaka osakaniza tsabola - 10-15 g;
- zonunkhira za nyama - kulawa.
Kukonzekera
Konzekerani bwino, dulani magawo ndi nyama yomwe inamenyedwa yomwe timaika kumbali ziwiri ndi chisakanizo cha shuga, shuga granulated, masamba osakaniza ndi tsabola. Timayika magawo a nyama mu galasi kapena pa enamel mbale pamwamba pa wina ndi mzake, kutsanulira mkaka kuti awaphimbe, ndikupita maola asanu kapena asanu ndi awiri m'malo ozizira.
Mayi marinade amagwiritsidwa ntchito popanga nyama, amatsatiridwa ndi frying pan in batter, yomwe ingagwiritsidwe ntchito ngati mfundo yowonjezera mu ufa, mazira ndi mkate.
Marinade kwa ng'ombe mu uvuni
Zosakaniza:
Kuwerengetsera kwa 1.7-2 makilogalamu a ng'ombe:
- msuzi wa soya - 125 ml;
- mafuta a maolivi - 125 ml;
- adyo - mano asanu;
- tsabola wakuda wakuda - 5 g kapena kulawa;
- zitsamba zouma - 10 g kapena kulawa;
- mchere - 5 g kapena kulawa.
Kukonzekera
Garlic imachotsedwa ndi mankhusu, phala mudothi kapena wosweka ndi pini kapena mpeni. Timayika mu galasi kapena mbale ya enamel, kutsanulira mafuta a maolivi ndi msuzi wa soya, kuwonjezera mchere, tsabola wakuda pansi ndi zitsamba zouma zokometsera. Sakanizani ndikupaka mankhwala osakanikiranawo kukonzekera bwino nyama ya ng'ombe. Timaphika mbale ndi nyama ndi filimu kapena chivindikiro ndikuziyika pamalo ozizira kwa maola asanu kapena asanu ndi awiri kuti azisamba.
Timayika nyama yowonongeka ndipo imatumizidwa kuphika mu uvuni.
Mwamsanga marinade wa ng'ombe yoweta
Zosakaniza:
Kuwerengera kwa 2 kg ya ng'ombe zamkati:
- msuzi makangaza - 350 ml;
- mafuta a maolivi - 25 ml;
- anyezi - 350 g;
- tsabola wakuda wakuda - kulawa;
- Mafuta okonzeka kusankha - kulawa;
- mchere - 5 g kapena kulawa.
Kukonzekera
Pofuna kukonza marinade, sakanizani makangaza ndi anyezi a madzi odzola, mchere, tsabola ndi zonunkhira ndi kuthira nyama zakumwa za maola kwa maola owerengeka. Nyama, yotetezedwa mwa njirayi ndi yokazinga pa grill, imakhala yokoma komanso yowuma.