Kaji ya dace daidai da dandano mai kirim mai tsami mai tsami , wanda za'a iya fadada shi ta hanyar ƙara wasu abubuwan karin kayan ƙanshi da kayan yaji irin su mustard, tumatir da tafarnuwa. An kashe a cikin wannan miya, nama mai ganyaye yana da taushi da m, kuma dafa abinci a cikin nau'i mai yawa zai sauƙaƙe aikin kuma ya dandana karin dandano.
Gumen fillet a kirim mai tsami-tafarnuwa miya a cikin mai yawa
Sinadaran:
- fillet na nono - 750 g;
- albasa - 120 g;
- kirim mai tsami tare da mai ciki abun ciki wanda ba kasa da 20% - 175 g;
- man kayan lambu mai tsabta - 25 ml;
- cloves da tafarnuwa - 3-4 inji mai kwakwalwa.
- ƙasa nutmeg - tsunkule;
- Spices don zaɓar daga - dandana;
- black barkono barkono - dandana;
- gishiri.
Shiri
Wanke, yankakke da yankakken kaza ana saka su a cikin multicast mai, za mu zabi hanyar "Baking" ko "Frying" akan nuni da launin ruwan kasa na minti goma. Sa'an nan kuma ƙara albasa da yankakken albasa da kuma toya don wani minti biyar zuwa bakwai. Yanzu lokacin nama tare da albasarta da gishiri, barkono baƙar fata, ƙara kirim mai tsami, haɗuwa da gishiri, nutmeg, kayan yaji da yankakken tafarnuwa, Mix, rufe murfin kayan aiki, fassara shi zuwa aikin "Cunkushe" kuma ku auna awo don ashirin zuwa talatin , dangane da girman nau'in fillet kaji.
Turar da aka yi wajibi a cikin miki-mustard sauce a cikin wani nau'in
Sinadaran:
- kafafun kaji ko thighs - 1.2 kg;
- albasa - 130 g;
- kirim mai tsami tare da mai ciki mai ciki ba tare da kasa da 20% - 180 g;
- man kayan lambu mai tsabta - 25 ml;
- broth ko ruwa mai tsabta - 200 ml;
- Dijon mustard - 100 g;
- ruwan inabi fari bushe - 100 ml;
- Spices don zaɓar daga - dandana;
- a ƙasa cakuda barkono - dandana;
- gishiri;
- sabon ganye.
Shiri
An shirya sosai yadda ya kamata kafuwar kaji ko cinya da muka sanya a cikin babban taro, na farko da ya zuba a ciki kaɗan man fetur mai ladabi. Muna yayyafa nama daga bangarorin biyu a cikin yanayin "Frying" ko "Baking", sa'an nan kuma ƙara albasa da yankakken baya da kuma yankakken har tsawon minti bakwai ko kuma har sai da gaskiya na karshen. Next, zuba a cikin ruwan inabi mai bushe kuma bari ruwa ya ƙafe game da rabi. Yanzu ƙara kirim mai tsami da gishiri mai gishiri ko ruwa mai tsabta, jefa gishiri, cakuda kayan lambu, kayan kayan yaji, canza na'urar a cikin yanayin "Quenching" kuma ku dafa minti talatin. A ƙarshen lokaci, ƙara mustard, sabo ne ga zabi da dandano kuma busa a cikin wannan yanayin don minti goma.
Chicken girke-girke a m-tumatir miya a cikin wani Multivariate
Sinadaran:
- nama mai kaza - 450 g;
- tumatir miya - 70 g;
- kirim mai tsami tare da mai ciki mai yawa fiye da 20% - 220 g;
- An cire ruwa - 125 ml;
- Cuku wuya - 120 g;
- paprika - in dandana;
- Spices don zaɓar daga - dandana;
- black barkono barkono - dandana;
- gishiri.
Shiri
An shirya naman kaza da aka shirya a shirye-shiryen da za a shirya a cikin raguwa da kuma sanya shi a cikin manyan abubuwa. Ƙara
A ƙarshen lokacin, ƙara ruwan salted kuma haɗa shi.
Yanzu yayyafa tasa a kan cakuda cakuda, ba tare da motsawa ba, rufe murfin na'urar kuma zaɓi hanyar "Quenching" a kan nuni. Muna dafa kajin mu na sa'a ɗaya, kuma bayan mun haɗu mun haxa. Idan sauya ya juya maka ruwa, sa'annan ka kwashe shi a yanayin "Steaming" tsawon minti biyar.