I-chop yehagu eqhotsiweyosisidlo senyama yehagu eqhotsiweyo esifumaneka kwihlabathi liphela. Ivela eVienna, eOstriya, ikhule ngokuzimeleyo yaba kukutya okukhethekileyo eShanghai, eTshayina, naseJapan. Ii-cutlets zehagu eziqhotsiweyo zesiJapan zibonelela ngengaphandle eliqhotsiweyo elihambelana nobumnandi benyama yehagu. Ngesikhumba esiqhotsiweyo, umntu unokungcamla inyama ethambileyo, ethi, xa ixutywe neebreadcrumbs, ibe nomtsalane ngakumbi. Ukuntywila ezi cutlets ziqhotsiweyo nezimnandi kwi-sauce ye-cutlet yehagu yaseJapan yokwenyani akunakuphikiswa.I-chop yehagu eqhotsiweyozikwasisidlo esiqhelekileyo esiphekiweyo ekhaya, kulula ukusenza kwaye sithandwa kakhulu kwaye sixhaswa kwihlabathi liphela. Imbali yokwenza ii-cutlets zehagu eziqhotsiweyo kudala ikho, kwaye ubuhle bezi zitya zahlukileyo bunokuvakala ngexesha lokulungiselela. Masifunde indlela yokwenza ii-cutlets zehagu eziqhotsiweyo kunye.
Khetha iziqwenga ezimbalwa zeipisi senyaman yehagu(i-loin yengulube) enamafutha amancinci emacaleni. Sebenzisa umva wemela yakho ukukhulula inyama, uze ufafaze ityuwa kunye nepepile emnyama kumacala omabini ngaphambi kokuba uyifake emanzini kangangeyure e-1. Emva koko ungaqala ukugquma ngomgubo. Indlela yokugquma ii-cutlets zengulube ilula kakhulu: lungisa umgubo, ii-breadcrumbs, kunye nee-egg whites ezimbini ezibethiweyo. Kwabo bathanda ukuthungwa okuqinileyo, gquma kube kanye; kwabo bafuna i-crunch eqina ngakumbi, gquma kabini. Ulandelelwano lwe-coat enye ngumgubo, iqanda elimhlophe, ii-breadcrumbs. Kwabo bane-coat ezimbini, ngumgubo, iqanda elimhlophe, umgubo, iqanda elimhlophe, ii-breadcrumbs.
Shiya igqunyiweipisi senyaman yehaguukuhlala imizuzu emihlanu ukuze intlama ifunxwe ngokupheleleyo kwaye ijikelezwe yinyama. Oku kwenza kube lula ukungawi epanini, ukususa iqokobhe, kunye nokuqhotsa ioyile ngokucocekileyo. Fudumeza ipani ude ubone amaqamza amancinci xa ufaka izinti zakho, uze uqhotse iinyama zehagu ezigqunyiweyo ude zibe mdaka ngegolide.
Fudumeza ioyile ukuya kuthi ga kwi-60-70 degrees Celsius uze uyiqhotse imizuzu emibini okanye emithathu, uyijike kube kanye phakathi. Nje ukuba umphezulu ubekwe malunga ne-120-130 degrees Celsius, yisuse ebushushwini. Emva kokususa, qhubeka ufudumeza ioyile ide ifikelele kwi-180 degrees Celsius, uze wongeze ii-cutlets zehagu uze uziqhotse kwakhona (isiqingatha somzuzu) de omabini amacala abe mdaka ngegolide. Susa kwaye une-cutlet yehagu eqhotsiweyo nethambileyo. Le ndlela inceda ekufakeni iijusi zenyama kwaye iqinisekisa ukuba ii-cutlets zihlala ziqinile ngaphandle kwaye zithambile ngaphakathi. Nje ukuba ii-cutlets zehagu zilungile, zicwilise kwisosi ye-cutlet yehagu yaseJapan yokwenyani ukuze ube mnandi kakhulu ekuphekeni.
Indlela yokungaqhotsi: 1 Yongeza icephe elikhulu leoyile yomnquma kwiinkozo zesonka uze udibanise kakuhle, uqinisekise ukuba yonke inxalenye yeenkozo zesonka igqunywe ngeoyile. 2 Galela iinkozo zesonka ezixutyiweyo epanini uze uziqhotse kubushushu obuphakathi nobuphantsi de zibe mdaka ngegolide. 3 Sebenzisa indlela efanayo naleyo yokugquma ii-pork chops; gquma umaleko ongaphandle ngee-breadcrumbs eziqhotsiweyo. 4 Bhaka kwi-220 degrees imizuzu eli-12-15 (lungisa ixesha ngokusekelwe kubukhulu bee-pork chops).
Oku kungasentla yindlela yokwenzaipisi senyaman yehaguUkuba nje unazo zonke izithako, ungenza ii-pork chops ezimnandi neziqholiweyo nezinuka kamnandi ekhaya. Yiza uze uqale uhambo lwakho lokupheka!
Qhagamshelana
I-Arkera Inc.
I-WhatsApp: +86 136 8369 2063
Ixesha leposi: Juni-21-2025