I-flavored mixer ye-sauce mix flavour yizikhumba ezinomsoco ezinkukhu. Lesi sidlo siyashesha ukulungisa, kulula ukupheka, futhi isabelomali esinobungane kakhulu. I-sauce eyenziwe ngokwenzayo kulula, kepha uma ucindezelwe isikhathi uzizwa ukhululekile ukusetshenziswa kwe-sauce ye-barbecue.
Lokhu kupheka inkukhu kungenziwa ngemilenze yonke yenkukhu, i-leg leg leg, noma amathanga. Noma sebenzisa inhlanganisela yezicucu. Umusi wamanzi uyakhethwa, kodwa ufaka ukunambitheka okumnandi, okumnandi.
Khonza inkukhu ngamazambane abhakabhaka noma aphehliwe kanye nommbila noma ubhontshisi obuluhlaza bese uhlaselwa ukudla okunomsoco wezinkuni zezinsuku.
Okuzokwenza
- 6 izinyawo zenkukhu (noma imilenze yonke yenkukhu)
- 1 inkomishi isobho
- 1/4 indebe anyanisi (oqoshiwe)
- 2 wezipuni Worcestershire sauce
- 1 isipuni se-molasses
- 3 wezipuni ushukela onsundu (uphakile, ukukhanya noma umnyama)
- Okuzikhethela: ithisipuni elilodwa lomsila wetshezi
Indlela Yokwenza
- Ihhavini elishisayo ku-425 F. I-ophares alanga kancane i-pan-bakhonji e-9-by-13-by-2-intshi yokupaka noma uphefa nge-spray yokupheka.
- Geza inkukhu futhi ume; shayela ngamafutha. Hlela izindlu zezinkukhu epanini lokubhaka.
- Bhaka inkukhu imizuzu engu-30.
- Okwamanje, ulethe izithako ze-sauce emathumba epanini elincane. Vala bese ubamba imizuzu engu-15.
- Gcoba amafutha namajusi asuka enkukhu bese ubeka isipunu phezu kwezinkukhu. Vala i-pan ngokuqinile ngesikhumba bese ubhake imizuzu engu-15 ubude, noma kuze kube yilapho inkukhu isethenda futhi ama-juice agijima kahle.
Amathiphu
Amagama athi "imilenze yonke yenkukhu" kanye "nezinyawo zezinkukhu" zivame ukusetshenziswa ngokungafani. Imilenze yonke iqukethe isigubhu kanye nekhanga, kuyilapho i-quarters ingase ihlanganise ezinye emuva.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1274 |
| Inani lamafutha | 70 g |
| I-Fat egcwele | 20 g |
| I-Fat Unsaturated | 28 g |
| I-cholesterol | 418 mg |
| I-sodium | 818 mg |
| Ama-carbohydrate | 22 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 132 g |