Beshbarmak wani kayan gargajiya ne da ke da karfin gaske wanda ya zo mana daga Kazakhstan kuma mutanen Rasha sun fi ƙaunar. Yawancin lokaci an shirya shi daga rago, nama na nama ko ma naman sa. Amma duk da haka ba dukkan mutane sun yarda da irin wannan nama ba, saboda haka za a iya maye gurbin su da kyau tare da kaza ko turkey. Don haka, saboda sakamakon sauƙi a kan teburin cikin kimanin awa daya zai kasance mai dadi, mai dadi mai ban sha'awa, asali da kuma tasa mai gamsarwa. A yau za mu gaya maka yadda za ka dafa wani abincin da ake da shi daga cikin kaza, sa'an nan kuma za ka iya yin gyare-gyarenka da gwaji ta ƙara kayan kayan yaji da kayan lambu.
Recipe ga kaza beshbarmak
Sinadaran:
- kaza - 1,5 kg;
- kwan fitila - 3 sassa;
- man kayan lambu - 2 tbsp. spoons;
- kayan yaji;
- sabo ne ganye - 30 g.
Don gwajin:
- alkama alkama - 2,5 abubuwa;
- kwai kaza - 3 guda;
- kayan lambu mai - 1 tbsp. cokali;
- ruwa ko broth - 1 tbsp.
Shiri
Don shirya bimbbarmak daga kaza, tsuntsu na tsuntsu na bushe, a yanka a cikin guda kuma a saka shi a cikin kwanon rufi. Cika da ruwa domin ya rufe nama gaba daya, kuma ya sanya shi a kan kuka. Lokacin da miya ke dafa, muna cire kumfa daga kumfa, rage zafi kuma dafa don kimanin awa 2.5, har sai karan ya shirya. Kimanin minti 30 kafin mu jefa gishiri da kayan yaji a cikin broth don dandana. Yanzu bari mu yi gwaji. Don yin wannan, ƙara tsuntsaye na gishiri zuwa kwano tare da gari mai siffar, karya qwai, zuba a cikin man kayan lambu da gishiri. Mun yi tsoma baki a madogarar nama, kunsa shi cikin jakar abinci kuma cire minti na minti 30 a firiji. Bayan haka, zamu cire kullu, rarraba cikin sassa guda 2-3 da kowannensu ya fita a cikin wani bakin ciki. Mun yanke shi a cikin lu'u-lu'u na auna kimanin centimetimita bakwai kuma bar shi a bushe a kan tebur ko yanke katako. Mun tsabtace albasa, shred da kuma fry a kan mai warmed mai kusan har sai an shirya. Sa'an nan kuma ƙara 'yan tablespoons na broth da languen na mintina kaɗan, rufe saman tare da murfi. Cook da kaza a hankali daga ruwan zafi da kuma barin don kwantar. Rufa a hankali an saka shi cikin wani kwanon rufi mai tsabta, ya kawo wa tafasa da tafasa a ciki daga bisani. An cire naman alade daga kasusuwa, zamu kwance cikin kwakwalwa da kuma shimfiɗa a kan tasa mai kyau. A saman nama muke sanya gasa albasa, kuma daga sama mun rufe kayan lambu tare da dafaɗen nama. Sa'an nan ku zuba kadan broth kuma yayyafa tasa tare da sabo ne ganye yankakken.
Beshbarmak daga kaza a multivark
Sinadaran:
- filletin kaza - 300 g;
- manna seashells - 300 g;
- kwan fitila - 1 sashi;
- Boiled Boiled - 1.5 lita;
- tafarnuwa - 2 cloves;
- sabon ganye;
- tumatir manna - dandana;
- karas, seleri, laurel bar - don broth.
Shiri
Na farko, bari mu shirya duk samfurori da muke bukata. Don yin wannan, sanya filletin kaza, dukan karas, coriander, tushen seleri, laurel ganye da kayan yaji a cikin damar multivarker. Sa'an nan kuma zuba a cikin tukunya na ruwa mai burodi, rufe na'urar tare da murfi kuma sanya shirin "miyan" na tsawon sa'o'i 2. Wannan lokaci a cikin saucepan a kan kuka mun dafa taliya. An daska kwan fitila, an raye shi da rabi mai haɗi, a zuba a cikin rami kuma a bar su tsaya. Sakamakon broth a sakamakon haka dole ne zama taro mai zurfi. Wanke "kwasfa" harsashi "," wanda ya juya cikin faranti, ya sanya wani kwanciyar hankali a cikin kwano, sama yafa masa albasa da albasa da aka yankakke da kayan ado da kayan ado. Bugu da ari mun zuba beshbarmak a ketchup kuma dole podsalivaem. Idan muka yi aiki a kan teburin, zamu zub da broth a cikin rami mai banbanci, sa'annan mu sanya rassan a wani farantin.