Chicken ta jelly - girke-girke

Duk ainihin masauki a ranar daren biki ko wani biki na al'ada fara fara dadi, jelly mai arziki. A baya, an cire shi ne kawai daga nama da ramin alade ko naman sa. Amma muna so mu ba ku wasu kayan girke-girke don yin jelly daga tsuntsu, musamman daga kaza. Kuma kada ka yi tunanin cewa ba zato ba tsammani ba zai daina! Ku yi imani da ni, wannan jelly ya kyauta daidai, banda, dandano yana da tausayi sosai, kuma broth yana da gaskiya kuma mafi kyau. Don haka, bari mu gaya maka yadda za ku dafa wani abin ban mamaki, mai dadi jelly daga kaza.

A girke-girke na jelly daga alade kafafu da kaza ba tare da gelatin

Sinadaran:

• kaji nama - 1 yanki;
• alade naman alade - 2 inji mai kwakwalwa.
• albasa - 2 inji mai kwakwalwa.
• wani stalk na seleri - 1 yanki;
• karas - 1 yanki;
• barkono mai dadi - 6-8 guda;
• laurel leaf - 4 sassa;
• babban gishiri - dandana.

Shiri

Ƙungiyar alade suna daɗaɗa a cikin ruwa mai yawa don akalla sa'o'i uku. Bayan haka, an yanke ƙafafuwan zuwa kashi uku da uku sannan a saka su a kasa na babban kwanon rufi. A saman wadannan rukunan ya shimfiɗa kayan yaji. Ba muyi kaza ba, amma ka wanke shi da kyau, yanke shi zuwa kashi 4 kuma saka shi cikin tukunya tare da kafafu. Cika dukkanin ruwa ba fiye da biyar centimeters daga gefen karshe na wani kaza ba. Muna kallon, don haka kada mu manta da tafasa na broth kuma mu cire kumfa wanda ya tashi sama da shi. Rufe kwanon rufi tare da murfin dan kadan ya koma gefe. Muna dafa jelly na tsawon sa'o'i hudu, a mafi zafi. Bayan ƙarawa zuwa gare ta tsabtace karas sabo, ba a ajiye su ba, amma wanke albasa, stalk na seleri da gishiri kowane mutum don dandana. A cikin wannan yanayin wuta, muna dafa abinci duka kimanin minti 60. Sa'an nan kuma mun ajiye, mun kwantar da dan kadan, cire nama mu dauke shi a kananan ƙananan tsage. A kasan gurasar ko taya, mun sanya karamin buran da aka yanka a cikin cubes, sannan kuma da nama mai kaza da aka shirya, ya zubar da dukkanin matse ta hanyar daɗaɗɗen broth da kuma sanya shi a cikin sanyi don cikakken hardening.

A girke-girke na jelly daga kaza da turkey tare da gelatin a cikin multivariate

Sinadaran:

• maraƙin maraƙi - 1 yanki;
• fuka mai kaza - 500 g;
• kazamin katako - 800 g;
• babban gishiri - dandana;
• albasa - 2 guda;
• Dill umbrellas - 2 guda;
• gelatin - 1 fakitin.

Shiri

Mun yanke shirye-shirye (wanke) shank turkey a cikin sassa 2-3 sa'annan ya tara ɗayansa a kasa na multivark. A saman turkey muna kuma shimfida fuka-fuki da kafafu na kaza. Ƙara ƙararrawan ƙwan zuma zuwa nama kuma saka albasa daya wanke sosai, ba tare da cire husks ba, kuma ɗayan ya tsabtace shi kuma ya sare a cikin rabin. Cika dukkanin yatsunsu sama da gefen nama mai tsabta, ruwa mai sanyi da saita sauti na tsawon lokaci har tsawon sa'o'i 5 tare da shirin "Cirewa." Rabin sa'a kafin ƙarshen shirin, bude murfin da gishiri don dandana broth. Bayan shiri na ƙarshe a cikin multivark, tare da cokali mai yatsa tare da cokali mai yatsa, mun cire naman kuma mun kwantar da shi kadan. Dafa dan kadan broth, mu kwashe gelatin a ciki da kuma zuba shi a cikin wani broth da aka tace ta hanyar wani nau'i na gauze. An rarraba nama ne a cikin ƙananan ƙwayoyin cuta, wanda muke sa a cikin siffofin jelly kuma ya cika kome da kyawawan amber broth. Don daskarewa muna nunawa a cikin sanyi.