Ho na le litsela tse sa tšoaneng tsa ho etsa li-cutlets. Hona joale re tla u bolella mokhoa oa ho etsa cutlets le tomate mongobo . Ka phetolelo ena ba ba thata haholo, 'me mongobo o sebetsa e le setho se monate haholo.
Li-cutlets tsa tomate mongobo
Lijo:
Bakeng sa li-cutlets:
- Khoho e nyenyane - 0.5 lik'hilograma;
- onion - sengoathoana se le seng;
- bohobe bo tšoeu - selae se le seng;
- parsley meroho - 30 g;
- lebese - 40 ml;
- konofolo - 2 cloves;
- bohobe ba bohobe - 2 tbsp. likhaba;
- letsoai, linoko - ho latsoa;
- oli ea meroho.
Bakeng sa langa le le lej:
- tomate puree - 3/4 senoelo;
- metsi a belang - 100 ml;
- oli ea mohloaare - 1 teaspoon;
- letsoai, pepere e mongobo - pinch.
Litokisetso
Ka sekotlolo se tebileng, beha khōlo ea khoho. Selae sa bohobe se tletse lebese, hang ha se kokobela hantle, se penya metsi. Anyezi hammoho hammoho le konofolo e fetoha gruel ka thuso ea mohlahisi oa lihlahisoa. Phula parsley. Re kopanya metsoako eohle, eketsa letsoai, linoko le ho kopanya. Re etsa li-cutlets. Ka pan, ho futhumatsa oli ea meroho ka ho feletseng 'me u tšela li-cutlets ho eona ka mocheso o moholo ho tloha mahlakoreng a mabeli ho fihlela o phunya. Ebe o kenya li- cutlets ka mokhoa o se nang mollo.
Qetella puree ea tomate e hloekisitsoeng ka metsi a belang, eketsa pepere, letsoai le kopanya. Tlatsa li-cutlets ka motsoako o hlahisoang, u fafatsa oli ea mohloaare 'me u romelle ka ontong, u futhumetse likhato tse 200, halofo ea hora.
Cutlets ka tomate ea tomate e nang le litapole
Lijo:
- Khomo ea nama ea nama ea nama ea kolobe - 400 g;
- mahe - sekoahelo se le seng;
- onion - sengoathoana se le seng;
- bohobe bo bosoeu - likhao tse peli;
- litapole tsa boholo bo bohareng - li-pcs tse 10;;
- phofo - 2 tbsp. likhaba;
- tranelate e bolila - 2 tbsp. likhaba;
- pente ea tamati - 1 tbsp. khaba;
- metsi 100 ml;
- letsoai, linoko - ho latsoa.
Litokisetso
Lihlahisoa tsa bohobe bo kolobisitsoeng ka lebese, ebe li finyelloa ebe li fetisoa ka grinder ea nama le eiee le nama e nyenyane. Kenya lehe, letsoai le linoko 'me u kopanye. Re theha libolo tse nyane, li li tšele ka phofo 'me li li jale ho potoloha ka foromo ea foromo e nang le oli. Litapole tsa ka li peeled 'me re li beha bohareng.
Bakeng sa spaghetti kopanya bolila tranelate le langa le le lej ho pata, eketsa metsi, letsoai, linoko ho latsoa le kopanya. Tlatsa litapole le li-cutlets ka mongobo ebe u chesa ka likhato tse 200 ka metsotso e 25. Ha u sebeletsa, fafatsa limela tse khethiloeng.
Fish cutlets ka tomate mongobo
Lijo:
Bakeng sa li-cutlets:
- cod fillets - 600 g;
- bohobe bo tšoeu - likhao tse 3;
- onion - sengoathoana se le seng;
- konofolo - li-clove tse 4;
- parsley - 1 bunch;
- coriander - 1 bunch;
- mahe - likotoana tse peli;
- letsoai - 1,5 tsp.
- oli ea mohloaare - 50 ml.
Bakeng sa langa le le lej:
- litamati tse mafura - 400 ml;
- oli ea mohloaare - 25 ml;
- papa e monate - 0,5 tsp.
- fatše cumin - 1,5 tsp.
- mobu oa coriander - 1 teaspoon;
- onion - sengoathoana se le seng;
- veine e tšoeu - 125 ml;
- pepere e khubelu - 1 pc.;
- tsoekere - 1 tbsp. khaba;
- liente - 2-3 makala;
- letsoai, pepere e fatše.
Litokisetso
Pele re tla etsa sauce. Ka sekotlolo se seholo se futhumetseng, futhumatsa oli ea mohloaare, eketsa liiee tse khethiloeng le linokoane le fry ho fihlela eiee e hlakile. Re tšela veine, re e belise, ebe u eketsa tamati e pholileng, chili e entsoeng, skewered garlic le tsoekere ka mochine oa khatiso.
Ha moriana o ntse o etsoa, re etsa li-cutlets. Ho tloha bohobe rea khaola marotholi, 'me sekoti se pshatla ka blender. Ka nako eo eketsa konofolo, meroho le ho sila hape. Re kenya lihlopha tsa litlhapi, eiee, mahe le linoko, tlisetsa blender hape 'me u sila mali. Re theha li-cutlets tse 7-8. Haeba ba sa boloke sebopeho sa bona, ba se tlose ka metsotso e 30 ka sehatsetsing.
Ka pan, futhumatsa oli ea mohloaare 'me u halefise li-patties ho eona ho fihlela e le sootho ea khauta. Tlatsa ka moriana le mollong o monyenyane o omella metsotso e ka bang 20. Litlhapi tse entsoeng ka litlhapi, li kenngoa ka mongobo oa tomate, li ne li etsoa tafoleng, li khabisitsoe ka makhasi.