Gwangwani mai dadi na gwangwani ne mai ban sha'awa. Cike da salin saline, za'a iya amfani da shi tare da naman alade da jita-jita na gefe, da kuma a cikin kamfanin da yawan man zaitun zai iya zama wani sashi a cikin canapé ko wani karami mai mahimmanci ga kowane tasa. Za mu yi la'akari da wasu nau'o'i na asali kuma, a lokaci guda, farin ciki mai kyau "blank" blanks.
Gwargwado na blanks daga barkono mai dadi a cikin mai
Sinadaran:
- barkono mai dadi;
- tafarnuwa;
- man zaitun.
Shiri
Idan kuna da gilashi, to, ku dumi, in bahaka ba, to, ku haskaka gashin gas din kuma ku toya shi a kan gishiri mai dadi. Muna jira fata don ya zama baƙar fata. A karkashin ginin, wannan tsari ba zai wuce minti 25 ba. Sauran barkono sa a cikin jakar filastik na minti 10, sannan bayan tsabtace fataccen fata daga 'ya'yan itace kuma cire tushen tare da tushe da tsaba.
Ƙasar kwalba an rufe shi da tafarnuwa da barkono da barkono. Kada ku lalata barkono, amma ku shimfiɗa fiye da yardar rai, saboda haka akwai wurin man fetur.
Ana zuba man fetur a cikin wani sauyi kuma ya sake karatun digirin Celsius 95. Cika da barkono tare da mai mai zafi kuma rufe gilashi tare da murfi. Mun bar shi don ajiya a wuri mai sanyi bayan sanyaya ƙasa.
Caviar daga barkono mai dadi don hunturu
Sinadaran:
- barkono barkono (mai dadi) - 3 kg;
- albasa farin - 1/2 inji mai kwakwalwa.
- tumatir - 500 g;
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
- Basil Greens - 2 tsp.
- sugar (ko canne sukari) - 1 tbsp. cokali;
- vinegar giya - 125 ml.
Shiri
Gishiri mai dadi da rabin albasa da aka sanya a kan gasa da gasa har sai da taushi. Muna cire kayan lambu daga tanda. Ana sa barkono a cikin jakar filastik don minti 10-15, sa'annan ka cire su daga kwasfa, sannan su sanya ɓangaren litattafan almara a cikin kwano na bluender. Mun kuma kwasfa albasa da kuma kara shi zuwa barkono. Muna shafa kayan lambu tare da zub da jini da kuma zubar da dankali a cikin saucepan. Ƙara gishiri mai yayyafi, basil, gishiri da sukari da vinegar. Muna tafasa caviar har sai lokacin farin ciki, kimanin minti 10, sa'an nan kuma a zuba a cikin gwangwani, aka yi birgima, sanyaya kuma hagu don ajiya.
Salatin barkono don hunturu
Sinadaran:
- tumatir cikakke - 600 g;
- albasa fari - 3 inji mai kwakwalwa.
- kabeji - 400 g;
- gishiri - 2 tbsp. spoons;
- sugar granulated - 1 abu;
- apple cider vinegar - 2 abubuwa;
- zuma - rabin karni;
- barkono mai dadi - 3 inji.
- Ground turmeric - 1 tbsp. cokali;
- kaifi mustard - 1 1/2 tsp.
- cloves - 8 buds;
- cinnamon sanda;
- tsaba na seleri - 3/4 tsp.
Shiri
Yanzu gaya wani sauki girke-girke na mai dadi yanki mai dadi barkono. Kwayoyin tumatir, barkono, albasarta da kabeji an rufe shi da gishiri, sannan a bar su har takwas. Bayan lokaci ya ƙare, a wanke kayan lambu tare da ruwan sanyi kuma a canja wurin zuwa zurfin kwanon rufi. Cika abin da ke ciki na akwati da vinegar, ƙara sugar, zuma, turmeric da mustard , kuma a cikin jaka na gauze saka cakuda cloves, kirfa da seleri. Mun sanya kayan lambu a babban wuta kuma muna jiran ruwa don tafasa. Lokacin da wannan ya faru, rage rageccen zafi da kayan noma don mintina 15, har sai an kwashe ruwa zuwa kashi hudu.
Muna motsa salatin a cikin kwalba bakararre kuma kunna su. Kafin shigarwa don ajiya, muna kwantar da hankali.
Samun abinci mai dadi don hunturu
Sinadaran:
- zaki da barkono - 150 g;
- sugar granulated - 2/3 abubuwa;
- tebur vinegar - 125 ml;
- albasa (babban) - 1/2 inji mai kwakwalwa.
- zafi ja barkono - 1/2 tsp.
Shiri
Peeled daga ainihin, da tsaba, da kuma barkattun sliced a cikin saucepan, tare da albasa albasa, sukari, vinegar da barkono. Cire dukan sinadaran na mintuna 5, sannan rage zafi kuma ci gaba da dafa abinci na minti 20, yana motsawa kullum. A gama cakuda ya zama kamar jam. Yanzu ana iya shiga cikin gwangwani na asali da adana a cikin sanyi don watanni 4.
Ku bauta wa wannan miya a kan shimfiɗa ko amfani dashi.