Abkhaz Adzhika

A cikin Caucasus, Adjika wani ɓangare ne na kowane abinci, kamar gishiri a kan tebur, ta hanya, ko da sunan "Adjika" an juya shi zuwa harshen Rasha a matsayin "gishiri". Kamar gishiri maras kyau, hakikanin adzhika ya shirya bisa ga girke-girke mai kyau, kada ku ci gurasar tebur, amma a matsayin kayan yaji ga naman, gefe na gefe, gyare-gyare ga soups ko marinade, yana aiki daidai, kuma haka an ajiye shi na dogon lokaci har ma ba tare da juyawa cikin kwalba ba. Yadda za a dafa Abkhazia Adjika a gida.

A classic Abkhaz adzhika ne mai girke-girke

Lokacin shirya Abkhazian Adjika don girke-girke na kwarai, kada ka manta ka yi wa kanka hannu tare da hakuri da biyu na safofin sulba don kare hannunka yayin tsaftace kayan barkono. A matsayin tushen abincin sauya, kowane barkono mai zafi, ko dai ja ko kore, zai iya aiki.

Sinadaran:

• hot barkono - 25 kwakwalwa.
• tafarnuwa hakora - 12 kwakwalwa.
• tsaba na coriander - 1 1/2 tsp.
• cumin, fenugreek - 1 teaspoon kowane;
• tsaba na Dill - 2 tsp.

Shiri

Tun da babban abun da ke ciki na Adzhika shine mai ƙanshi, muna bukatar muyi matsakaicin iyaka daga dukiyoyinsu, saboda haka, zafin zafi da kwanon rufi da kuma sanya dukkanin tsaba na coriander da fenugreek akan shi. Da zarar ƙanshi ya tafi, haɗa abin da ke cikin grying pan tare da dill da cumin, jira wani rabin minti daya da kuma zuba cakuda m a cikin stup. A wannan mataki, babban abu shine don tabbatar da cewa ba a ƙone hatsi ba, in ba haka ba Adzhika za ta fito da lalacewa. Nada kayan yaji tare da pestle, amma ba ma da kyau ba, kada ku juya su cikin foda, sannan ku zuba kome a cikin wani abun ciki da bulala tare da tafarnuwa cloves da barkono mai tsabta. Da zarar an kafa mush ɗin mai kama a cikin kwano na na'ura, a zuba nau'i biyu na gishiri na teku da adzhika a shirye su bayyana a kan akwati mai tsabta. Irin wannan sauya mai kyau ana kiyaye shi koda ba tare da ƙarin bita ba, amma don tsawanta rayuwa, za a iya rufe fuskar Abkhazian adzhika tare da man fetur na kayan lambu.

Ack Abkhazian Adjika - girke-girke

An samo girke-girke marar sauƙi ta hanyar babban abun ciki na walnuts. Godiya ga karshen wannan, adzhika ba kawai ya zama mai zafi ba, amma kuma yana da ƙanshi mai ƙanshi da daidaito, ya bar shi ya yada akan gurasa.

Sinadaran:

• barkono mai zafi - 480 g;
• goro kernels - 95 g;
• tsaba na coriander - 1 1/2 st. spoons;
• tafarnuwa hakora - 135 g;
• A hannun duniyar kore cilantro da faski.

Shiri

Shirye-shiryen miya an rage zuwa sauƙaƙe da dukkanin sinadaran da suka biyo baya. Bayan da kuka cire barkono daga akwatin nau'in, ku wuce bangon tayin tare da hakoran tafarnuwa ta wurin mai sika. A kan kwanon fuska mai zafi mai sauri ya fadi da coriander, ya rub da shi a cikin turmi kuma ya kara da sinadaran da aka lalata. Rub da hakoran tafarnuwa a cikin manna kuma aika da alade bayan coriander. Finely sara da ganye. Kernels kwayoyi juya zuwa cikin foda ta hanyar kofi grinder ko yankakken nama. Duk kayan shafa, whisk akai-akai tare da zubar da jini, sprinkling kadan ƙasa da rabin gilashin gishiri. Ready to adzhika bar a dakin da zafin jiki zuwa ferment na kwana uku. A lokacin da ake da ƙwaƙwalwa, dole ne a zuga waƙa a yau da kullum, bayan bayan lokaci sai a iya adana shi. Don girbi don yin amfani da shi a nan gaba, bakara da akwati da aka zaba tare da ruwa mai dadi, ya kawar da duk wani gurbin. Yada adzhika a kan bankunan, mirgine su tare da lids kuma a shirye.

Na gode da isasshen gishiri da barkono, a cikin firiji wannan miya zai iya zama har zuwa shekara guda, wanda shine mafi kyau idan kun yanke shawarar dafa Abkhazia adzhika don hunturu.