Ama-anyanisi anekhilimu ayenzela i-nice side dish ukuze uthole ukudla kweholide. U-anyanisi omhlophe omncane noma ingxube yama-anyanisi amhlophe anombala obomvu aphekwe futhi aphekwe emgqumeni omhlophe omhlophe ovezwe ngodaka lwe-Cajun seasoning.
Zizwa ukhululekile ukushiya i-Cajun seasoning futhi usebenzise usawoti onokolisiwe kanye nephunga le-pepper cayenne.
Bona futhi
Ama-Peas aqoshiwe Ngama-mushroom nama-anyanisi
Okuzokwenza
- 1 1/2 amathani anyanisi amancane (amhlophe, ahlutshiwe, noma ingxube ye anyanisi amancane omhlophe nabomvu)
- 1/2 isipuni usawoti
- 4 wezipuni ibhotela
- 4 ufulawa wezipuni
- Izinkomishi eziyi-1 1/2 isigamu nengxenye (noma ukhilimu omncane noma ubisi lonke)
- 1/2 isipuni I-Cajun seasoning (noma usawoti onolisiwe, noma ukunambitha)
- 1/4 isipuni se-paprika
- usawoti ukunambitha
- Okuzikhethela: amathisipuni amabili eparsley (fresh, oqoshiwe)
Indlela Yokwenza
- Beka anyanisi ehlutshiwe epanini elingaphakathi. Engeza 1/2 isipuni sikasawoti namanzi anele ukumboza. Letha anyanisi emathumba; ukumboza bese upheka amaminithi angu-20 kuya kwangu-25, kuze kube yithenda.
- Faka i-colander phezu kwesitsha. Hlanganisa u-anyanisi bese ulondoloza amanzi okupheka; beka u-anyanisi nokupheka amanzi ngaphandle.
- Esigumbini esifanini, bhala ibhotela; hlanganisa ufulawa. Pheka i-roux imizuzu emibili, uvuselele njalo. Kancane kancane wengeze isigamu nengxenye noma ubisi; upheke kuze kube yilapho ingxube ikhula futhi iqala ukuqhuma, ivuselela njalo. Hlanganisa ku-Cajun seasoning ne-paprika. Yidla bese ufaka usawoti kanye nepelepele.
- Engeza nge-1/2 indebe yesikhala sokupheka, noma ngokwanele ukuze unciphise isiphuzo njengoba kuthanda.
- Engeza u-anyanisi ku-sauce; ukushisa, bese ukhonza ngehlobiso lika-parsley, uma uthanda.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 256 |
| Inani lamafutha | 16 g |
| I-Fat egcwele | 10 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 42 mg |
| I-sodium | 522 mg |
| Ama-carbohydrate | 24 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 5 g |