Boiled da kyafaffen naman alade a gida

Muna ba da shawarar girke-girke na abinci don mai ban sha'awa mai naman alade-kyafaffen nama a gida. Abincin da aka samu ta hanyar tsarin fasaha mai sauƙi ya fi kyau kuma ya fi amfani da wanda aka samar da masana'antun a cibiyar sadarwa.

Yadda za a yi Boiled-kyafaffen alade ciki a albasa kwasfa - girke-girke

Sinadaran:

• naman alade - 1,6-1,8 kg;
• tafarnuwa - 3 inji.
• black peppercorns - 7-9 guda;
• Peas of sweet bark - 4-6 guda;
• Albasa husk - 4 handfuls;
• tushen faski - 1/4 kwakwalwa.
• Laurel bar - 3 sassa;
• gishiri babba ne - 125-175 g;
• zuma na halitta - 25 g;
• kyafaffen tsiran alade - 55 g;
• mustard a cikin wake - 20 g;
• ƙasa ja mai dadi paprika - 2,5-3 ± spoons;
• ƙasa coriander tsaba - 1 teaspoon;
• ƙasa chili barkono - 1 tsunkule;
• ƙasa barkono baki - 2-3 pinches ko dandana.

Shiri

Don shirya tasa, zabi wani shinge tare da yawancin nama. Ɗaya daga tafkin tafarnuwa yana rarraba akan hakora, muna tsabtace su, a yanka a cikin sassa da dama kuma muna ba da su da shirya naman alade. Yanzu mun sa su tare da fatar jiki (idan wani) a cikin jirgin ruwa, a saman abin da muka fara sanya wanke albasa husks, laurel ganye, faski tushe, Peas da barkono mai dadi. A saman shinge, sanya sassan tsiran alade mai ƙanshi, cika shi da ruwa, don haka ya rufe abubuwan da ke ciki da centimeters biyu kuma sanya shi a kan wuta. Bayan tafasa, ƙara gishiri da zuma, rage yawan zafi zuwa ƙarami, danna brisket tare da farantin karfe kuma dafa don kimanin sa'a daya da rabi.

Duk da yake naman alade ne, shirya cakuda mai kayan yaji don ta shafa. Don yin wannan, mun sanya hatsin hatsin hatsi, da bishiya mai dadi, coriander, barkono baƙi da barkono da kuma rubuta shi da kyau. Yanzu muna kwance tafarnuwa a kan hakora, wanda a baya an tsabtace shi, ta hanyar latsawa kuma a sanya kayan yaji. Dama kome a hankali, ƙara teaspoon na gishiri da kuma rub da manna tare da kadan pestle a cikin turmi.

Gidan dabarar da muke ɗauka a kan raguwa ko sieve, mun ba dan kadan don magudana, muna ba da wani tawul ko tufafi, kuma muna shafa, yayin zafi, shirya kayan abinci mai tsami. Sa'an nan kuma mu sanya kayan aiki tare da yanke gashin mai tsabta, da saman tare da tsare, sanya shi a cikin akwati mai dacewa kuma sanya kaya a saman. Bayan sanyaya, motsa tsarin zuwa ɗigon firiji na rana daya, bayan haka zamu iya cire shi daga launi da kuma gauze, a yanka a cikin yanki kuma ku zauna a teburin.

Dafa dafa-kyafaffen a gida tare da albasa husks da kuma ruwan haya

Sinadaran:

• naman alade - 1,6-1,8 kg;
• ruwa - 2-2,5 l;
• tafarnuwa hakora - 3-5 inji mai kwakwalwa.
• ƙasa baki barkono - 2 teaspoons;
• black peppercorns - 7-9 guda;
• Peas of sweet bark - 4-6 guda;
• Albasa husks - 2 handfuls;
• Ruwan hayaƙi - 2 tbsp. spoons;
• bar laurel - 3-5 kwakwalwa.
• gishiri babba ne - 125-175 g.

Shiri

Kayan fasaha na dafa naman alade da aka ƙona a cikin wannan akwati yana da ɗan bambanci, amma sakamakon ba shi da ban sha'awa. Tattalin alade mai naman alade yada tsakanin sassan albasa guda biyu, ƙara laurel bar, peppercorns da gishiri, zub da ruwa duka kuma daɗa karamin lita guda biyu na hayaƙin ruwa. Daga sama ya sanya abin da ke ciki na tasa wani farantin ɗakin kwana don kauce wa hawansa kuma ya sa a kan wuta. Muna ba da tafasa a cikin zafi mai tsanani, sa'an nan kuma rage girmanta kuma dafa ba tare da murfi na kimanin minti goma sha biyar ba. Bayan wannan, kashe wuta kuma bar brisket a cikin brine na tsawon sa'o'i takwas. An cire waƙa a kan sieve ko grate kuma bari bushe.

A mataki na karshe, zamu kwashe yankakken ɓoye tare da cakuda ƙasa da barkono baƙar fata da kuma tafarnuwa mai laushi, a nannade cikin takarda ko fatar da aka sanya shi da yawa a cikin firiji.