Chicken sau da yawa yakan faru akan teburinmu. An shirya shi don tebur mai dadi, da kuma cin abinci na yau da kullum ko abincin dare. Abu ne mai ganewa, kaji yana da kayan dadi da kuma mai araha, da kuma girke-girke na dafa abinci daga ciki yana da babbar. Amma idan kana son wani abu na asali, wani abu wanda bai damu ba ko kuma damuwa har yanzu, muna ba da shawarar ka dafa kafuwar kafar kafa a cikin kullu. Za mu gaya muku 'yan girke-girke don shiriyarsu.
A girke-girke na kafafu kaza a cikin kullu
Sinadaran:
- kafafun kaji - 7 kwakwalwa.
- wuya cuku - 7 yanka;
- Soya Sauce - 40 ml;
- Zakaran - 200 g;
- tafarnuwa - 3 cloves;
- albasa - 1 yanki;
- Ground crusts - 80 g;
- gishiri, barkono baƙar fata;
- man sunflower don frying.
Don gwajin:
- madara - 200 ml;
- gari - gilashin 2.5;
- bushe yisti - 1 teaspoon;
- sugar - 1 teaspoon;
- gishiri - wani tsunkule;
- kayan lambu mai - 1 tbsp. cokali;
- qwai - 2 inji.
Shiri
Chicken drumsticks da bushe. Sa'an nan kuma cire wani ɓangare na kasusuwa (barin ƙananan ƙananan kasusuwa daga ƙananan shin don kiyaye siffar). A cikin tasa mai zurfi, ƙara kafafu, yayyafa da gishiri da barkono, ƙara miya mai yisti, bari ta hanyar tafarnuwa tafarnuwa, haɗuwa kuma barin tibia da aka zaba don akalla sa'a, ko fiye. Sa'an nan kuma toya su a cikin kwanon ruɓaɓɓen frying zuwa wani kullun mai kyan gani. Lokacin da shins yake da sanyi, a tsakiyar kowane (a cikin wurin da kasusuwan yake), zamu saka ɓangaren cuku, tare da bugawa tare da takarda. Za a yanka namomin kaza cikin kananan guda, dafa albasa da kuma toya kome a cikin kwanon rufi har sai ruwa ya kwashe.
Don shirya kullu, da farko zazzabi madara kadan, saboda haka dan kadan ne, to, ku ƙara shakes da sukari. Ka bar wani wuri don mintina 15 don ƙyale yisti ya ƙara, sannan kuma ka haɗu. A sakamakon taro, ƙara gwangwani na gishiri, man fetur da 1 kwai, haxa da kyau. Sa'an nan kuma sannu a hankali gabatar da gari mai siffa. Muna knead da kullu, ya kamata ya juya ya zama taushi da kuma roba. Rufe akwati tare da tawul din gwaji ko adin goge da kuma sanya shi cikin wuri mai dumi. Lokacin da ya kara da ƙarar kusan 2 sau biyu, zamu ƙintata shi kuma raba shi cikin 7 bukukuwa. Bugu da kari, rufe bukukuwa daga kullu tare da adiko na gogewa kuma bar don kimanin rabin sa'a, don haka kullu har yanzu ya zo. Kowace ball an yi birgima a cikin wani Layer kimanin 15 cm a diamita.A cikin tsakiyar da'irar, mun cika teaspoon na bishiyoyi na ƙasa, da zubar da namomin kaza. A kan kowane layi mun sanya 3 ƙira game da 1.5 cm kowane - 3 petals an samu. Yanzu, sanya hasken a cikin tsakiyar tsaka, kunsa shi tare da daya daga cikin petals, haɗa gefuna. Har ila yau, muna yin sauran furos. A gefuna da kullu dan kadan tanƙwara, shi ya juya kamar dai kariya. Yanzu, nau'in yana lubricated tare da man fetur, ya yayyafa shi da gurasar abinci kuma muna sanya ƙafafun kajin mu a cikin gwajin yisti. Kowace cikinsu an yi masa gishiri tare da ƙwai mai yalwa. Gasa a 180 digiri na kimanin minti 40. Cikakken kaza, dafa ga yisti yisti, dubi asali a kan teburin, kuma suna dandana dadi.
Chicken kafafu a puff irin kek
A girke-girke na ganyayen kaza a cikin wani koshin da yake dafa mai sauƙi. Godiya ga gaskiyar cewa za'a iya sayan irin wannan kullu a shirye, yana da ɗan lokaci kaɗan don dafa abinci, kuma tasa ta cika kuma dadi.
Sinadaran:
- Drumsticks kaza - 6 inji mai kwakwalwa.
- puff faski - 0.5 kg;
- Cuku wuya - 250 g;
- tafarnuwa - 2 cloves;
- sesame tsaba - 30 g;
- gishiri, barkono - dandana.
Shiri
An wanke da ƙafafun kafafu da cakuda gishiri, barkono da yankakken tafarnuwa. Hard cuku a yanka a cikin yanka da kuma dage farawa a karkashin fata. Ana dafa kullu a jikinsa, an cire shi a cikin tsalle-tsalle kamar 1 cm fadi.Kowace shin an rufe shi da tube na kullu, yayyafa shi da tsaba da aka sare, sanya shi a kan burodi, mailed, da kuma gasa a cikin tanda a digiri 200 a kimanin minti 50. Idan kana so ka sami kaza tare da ɓawon burodi, zaka iya yin fure da rassan har sai zinariya a cikin kwanon frying, mai sanyi a bit, sa'an nan kuma kunsa da gasa. Cushe da cuku, kafafu kaza a cikin kullu suna da kyau da m.