Yenza i-gravy yakho ye-Thanksgiving Turkey ngaphambi kwesikhathi, uyiqandisise, bese uphinde uphinde uphuze nge-pankey yokugcoba lapho ufuna ukudla! Khumbula, ukhiye we- gravy umhlabeleli uyinhloko yasawoti. Yidla i-gravy bese ufaka usawoti njengoba kudingeka. Uzokwazi uma ushaya inani elifanele - ngokuzumayo i-gravy izokhipha ukunambitheka okumnandi kwenyama.
Akukho lutho olunjenge-gravy eyenziwe ngaphambi kwesikhathi. I-gravy ingaba yinkimbinkimbi yokwenza, futhi ukuthi lowo msebenzi onakekelwe uzosiza kakhulu uma ugijima uzodla ukulungisa ukudla.
Okuzokwenza
- 5 izinkomishi inkukhu stock kusuka ebhokisini
- 1 anyanisi, oqoshiwe
- 1 ithisipuni omisiwe inkukhu bouillon
- 3 wezipuni ibhotela
- Ufulawa we-1/3 wendebe
- Usawoti ukunambitha
- 1/4 isipuni pepper
- Ukushayela kusuka e-turkey pan ukunambitha
Indlela Yokwenza
- Esikhunjini esikhulu, hlanganisa umhluzi wenkukhu, i-anyanisi, ne-chicken bouillon .
- Letha emathunjini, unciphise ukushisa, bese ubamba kuze kube yilapho ingxube iyancipha ibe izindebe ezine, cishe imizuzu engama-30-45.
- Lapho umhluzi wehliswa kancane uye esilinganisweni esifanele, kwelinye isikebhe esinzima uhlanganisa ufulawa nebhotela. Pheka uphinde ugxume phezu kokushisa okuphansi kuze ufulawa luqale ukuthatha umbala bese uphendulela.
- Gwema inkukhu igqube epanini nomxube we-ufulawa, ivuselela nge-wire whisk. Letha emathumba, uvuselele njalo. Thela kuziqukathi, ikhava, futhi ushaye izinsuku ezingu-6.
- Uma usulungele ukudla, faka ezinye izingxube kanye namafutha avela epanini laseTurkey ube epanini bese uthela emgqonyeni. Ukushisa kuze kumile. Namathisela i-gravy. Uma lithandeka flat, engeza usawoti, kancane ngesikhathi, kuze gravy uthanda ecebile futhi inyamay. Bese ugqugquzela in pepper bese ukhonza.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 566 |
| Inani lamafutha | 24 g |
| I-Fat egcwele | 8 g |
| I-Fat Unsaturated | 8 g |
| I-cholesterol | 238 mg |
| I-sodium | I-1,011 mg |
| Ama-carbohydrate | 12 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 72 g |