Duk da irin wannan mummunan sunan, girke-girke na doki ba ya bambanta da yawa daga analogues ta amfani da naman sa ko mutton, alal misali. Musamman ƙwarewar nama ta sa wannan tayi ne kawai ainihin abu na menu naka, amma ba ya ɗaukar wani abin allahntaka. To, idan kana da nama mai kyau a hannunka, kada ka rasa damar yin amfani dashi a matsayin tushen wadannan girke-girke.
Stewed doki nama girke-girke
Sinadaran:
- nama nama - 1 kg;
- naman alade - 6 tube;
- albasa farin - 120 g;
- cloves da tafarnuwa - 3 inji mai kwakwalwa.
- Merlot - 150 ml;
- tumatir gwangwani cikin ruwan 'ya'yan itace - 2 abubuwa;
- sabo ne thyme - 1 tbsp. cokali;
- man shanu - 75 g;
- sabo da zane - 480 g.
Shiri
Don shirya tasa, za mu yi amfani da manya mai tsabta, wanda zai fi dacewa da zafi da aromas, amma zaka iya shirya doki a cikin mahaukaci ta yin amfani da girke-girke na yau da kullum ta hanyar saita "Quenching" domin lokacin da aka ƙayyade.
Idan har kuna ci gaba da dafa nama a kan kuka, to, ku zuba a cikin man fetur na kayan lambu da kuma dumi shi da kyau. A cikin man shafawa, toya da naman alade mai sliced har sai ya cire, cire albarkatun daga jita-jita, kuma yayi launin ruwan mai da kilogram na nama na nama, ba tare da manta ba kafin yayi kyau ga gishiri da barkono. A kowane gefe na yanki zai ɗauki kimanin minti 6, kuma bayan haka, za'a iya canza nama a cikin farantin, kuma a sanya wani yanki na man shanu a cikin brazier kanta.
Da zarar man shanu ya narkewa, sai mu ci gaba da yankakken albasa da tafarnuwa, sa'an nan kuma mu ƙara farantin zaki da kuma dafa don wasu karin minti. Cika tumatir miya a cikin ruwan 'ya'yan itace , ruwan inabi kuma sa nama nama. Mun rufe brazier kuma rage wuta zuwa ƙananan. Zuba nama ga sa'a daya da rabi sai an fara lalata. A tsakiyar dafa abinci mun sanya a cikin tasa wani twig na thyme.
Yadda za a dafa stewed doki tafiya a Veronese style?
Sinadaran:
- nama nama - 1 kg;
- stalks na seleri - 2 pcs.;
- karas - 240 g;
- albasa - 130 g;
- tafarnuwa - 1/2 kai;
- tsaba na coriander;
- laurel leaf - 1 pc.;
- cloves - 4 buds;
- mai - 50 g;
- ruwan inabi (ja bushe) - 1 kwalban;
- crumb na man shanu da gari - 1 tbsp. cokali.
Shiri
Coninu muka shred yanka da naman alade da karas, bayan da muka sa a cikin wani babban tasa tare da sliced kayan lambu. Anan kuma muna aikawa da buds na launi, laurel da coriander, da tafarnuwa da tafarnuwa da launi na wuka. Cika abin da ke ciki na akwati tare da ruwan inabi kuma bari barci a cikin firiji don kwana uku, sau da yawa juya juyan nama zuwa wancan gefe.
Bayan haka, naman yana da launin launin fata a cikin brazier, bayan da ya canza wani abu a gari. Da zarar doki na doki an rufe shi da ɓawon burodi, mun sanya shi a cikin brazier kuma mu cika shi da wani marinade da kayan lambu. Tashi nama a karkashin murfi na tsawon sa'o'i 3 akan zafi kadan.
Muna cire nama da kayan kayan da aka shirya, kuma an shayar da ruwan ruwan inabi kuma an ɗaure shi da man shanu-gari. Mix nama tare da miya da kuma ado da polenta.
Dabba mai naman nama, da aka sare tare da horseradish da giya
Sinadaran:
- nama nama - 1 kg;
- farin albasa - 130 g;
- dankali - 4 tubers;
- karas - 300 g;
- sukari - 30 g;
- grated horseradish - 2 tsp.
- cloves da tafarnuwa - 3 inji mai kwakwalwa.
- broth nama - 4 abubuwa;
- ruwa - 500 ml;
- Worcestershire miya - 30 ml;
- tumatir puree - 80 g;
- Paprika kyafaffen - 12 g;
- lager - 500 ml.
Shiri
Fry wani nama doki zuwa launin ruwan kasa, sannan a yanka a cikin cubes. A cikin brazier mun wuce kayan lambu tare da horseradish da yankakken tafarnuwa. Ƙara nama kuma cika shi da cakuda broth da ruwa, ƙara giya, tumatir puree, Worcestershire miya, paprika, sukari da gishiri tare da barkono. Dakin doki mai cinyewa a karkashin murfi a kan jinkirin wuta na tsawon sa'a daya da rabi ko har sai taushi da kayan lambu da naman kanta.