Ingulube ethosiweiwukudla kwengulube ethosiwe etholakala emhlabeni jikelele. Isuka e-Vienna, e-Austria, isithuthuke ngokuzimela yaba ukudla okukhethekile e-Shanghai, e-China nase-Japan. Ama-cutlets engulube ethosiwe yesitayela saseJapane anikeza ingaphandle elicwebezelayo elihambisana nobumnandi bengulube. Ngesikhumba esicwebezelayo, umuntu angakwazi ukunambitha inyama ethambile, okuthi, lapho ihlanganiswe nemvuthuluka yesinkwa, iba yinto ekhangayo nakakhulu. Ukucwilisa lawa ma-cutlets acwebile, amnandi e-Japanese yengulube cutlet sauce akwenzeki ngempela.Ingulube ethosiwefuthi ziyisitsha esivamile esiphekwe ekhaya, kulula ukusenza futhi esithandwa kakhulu futhi sisekelwa emhlabeni wonke. Umlando wokwenza ama-cutlets engulube ethosiwe usunesikhathi eside, futhi ukukhanga kwalezi zitsha ezihlukile kungazwakala ngesikhathi sokulungiselela. Ake sifunde ukwenza ama-cutlets engulube ethosiwe ndawonye.
Khetha izingcezu ezimbalwaingulube chop(inyama yengulube) enamafutha amancane engeziwe emaphethelweni. Sebenzisa ingemuva lommese wakho ukuze ukhulule inyama, bese ufafaza usawoti kanye nopelepele omnyama nhlangothi zombili ngaphambi kokuvuthwa ihora elingu-1. Khona-ke ungaqala enamathela ngofulawa. Indlela yokugqoka ama-cutlets engulube ilula kakhulu: lungisa ufulawa, izinkwa zesinkwa, namaqanda amabili ashaywa amaqanda. Kulabo abakhetha ukuthungwa crispy, ijazi kanye; kulabo abafuna i-crunchier ne-firmer crust, ijazi kabili. Ukulandelana kwejazi elilodwa ufulawa, amaqanda amhlophe, imvuthuluka yesinkwa. Emajazi amabili, kungufulawa, okumhlophe kweqanda, ufulawa, okumhlophe kweqanda, imvuthuluka yesinkwa.
Shiya ezimboziweingulube chopukuhlala imizuzu emihlanu ukuze i-batter ifakwe ngokugcwele futhi isongwe inyama. Lokhu kwenza kube lula ukuthi ungawi epanini, ususe igobolondo, futhi uthose amafutha ngokuhlanzekile. Shisisa ipani uze ubone amabhamuza amancane uma ufaka izinti zakho, bese uthosa amachops engulube amboziwe aze abe nsundu osagolide.
Shisisa amafutha abe ngu-60-70 degrees Celsius bese uthosa imizuzu emibili noma emithathu, uwuphenye kanye phakathi. Uma ingaphezulu selisethelwe ku-120-130 degrees Celsius, lisuse ekushiseni. Ngemuva kokususwa, qhubeka ushisa amafutha kuze kufike ku-180 degrees Celsius, bese ufaka ama-cutlets engulube bese uthosa futhi (isigamu somzuzu) kuze kube yilapho izinhlangothi zombili ziba nsundu wegolide. Susa futhi une-crispy nethenda yengulube cutlet. Le ndlela isiza ukukhiya amajusi amaningi enyama futhi iqinisekise ukuthi ama-cutlets ahlala ecwebile ngaphandle futhi ethambile ngaphakathi. Uma ama-cutlets engulube eselungile, acwiliswe ku-sauce yangempela yengulube yaseJapane ukuze uthole injabulo enkulu yokupheka.
Indlela yokungathosi: 1 Faka isipunu esikhulu samafutha e-olive ezitsheni zesinkwa bese uxuba kahle, uqinisekise ukuthi zonke izingxenye zezinkwa zigcotshwa ngamafutha. 2 Thela imvuthuluka yesinkwa epanini bese ugoqa phezu kokushisa okuphakathi nendawo kuze kube nsundu esagolide. 3 Sebenzisa indlela efanayo naleyo yokugcoba iziqephu zengulube; gcoba ungqimba lwangaphandle ngemvuthuluka ethosiwe. I-4 Bhaka ku-220 degrees imizuzu engu-12-15 (lungisa isikhathi ngokusekelwe ebukhulu be-chops yengulube).
Okungenhla indlela yokwenzaizingulube zengulube. Uma nje unazo zonke izithako, ungakha ama-chops engulube amnandi futhi aphunga elimnandi ekhaya. Woza uqale uhambo lwakho lokupheka!
Oxhumana naye
Inkampani Arkera Inc.
WhatsApp: +86 136 8369 2063
Isikhathi sokuthumela: Jun-21-2025