Naman nama ba kawai dadi ba ne, amma har ma yana da amfani, saboda hanyar dafa abinci a cikin tanda yana dauke da mafi kyawun abin da aka ba da shawara ta hanyar gina jiki.
Nama, dafa a cikin tanda a cikin takarda a cikin wani yanki
Sinadaran:
- naman alade ko naman alade - yanki guda daya da ke kimanin kilogram daya;
- tafarnuwa hakora - 3-4 inji mai kwakwalwa.
- mayonnaise - 60 g;
- sunflower man, odorless - 15 ml;
- Rosemary sabo (zaɓi) - 1 reshe;
- Basil dried ko Italiyanci dried ganye - 2 tsunkule;
- gishiri mai tsananin dutse - 15-20 g;
- black barkono (ƙasa) - 2 tsunkule;
- coriander ƙasa - tsunkule.
Shiri
Idan kun gasa nama a cikin tanda a cikin wani sashi, to kawai a cikin takalma ko hannayen hannu. Ta haka ne, zai zama m kuma zai kasance mai dadi sosai. A saboda wannan dalili, alade ko naman alade ba tare da kashi ba ya dace.
Ainihin, ya kamata a shafe yankakken nama na tsawon sa'o'i. Don yin wannan, ku wanke shi, ku tsarkake shi da ruwa, sannan kuyi shi tare da cakuda gishiri, barkono barkono da coriander, busassun busassun ko kayan Italiyanci, kuma ya zana ta hanyar latsawa ko tafarnuwa. A ƙarshe, muna jin daɗin mayonnaise kuma mu shafe shi daga kowane bangare.
Mun sanya nama mai daɗi a kan takarda mai layi guda biyu, rufe shi, don kada masu juices su gushe lokacin da suka yi gasa da kuma sanya su a kan tukunyar buro a cikin tanda mai zafi har zuwa digiri 210. Bayan sa'a ɗaya, idan naman alade ne da bayan minti mintina - idan kullun, ka ɗauki kayan a kan wani farantin, bari ya kwantar da shi kadan ko gaba ɗaya (zai fi dacewa), sa'an nan kuma ya buɗe maɓallin, yanyanka yanki a cikin ƙananan rassan kuma ya kai shi teburin.
Nama, gasa a cikin tanda tare da dankali da namomin kaza
Sinadaran:
- naman alade ko naman alade (ba tare da kashi) - 610 g;
- dankali - 990 g;
- namomin kaza - 220 g;
- albasa albasa - 165 g;
- cuku mai tsami - 145 g;
- kayan yaji don nama - dandana;
- mayonnaise (akalla gida) - 185-230 g;
- Basil dried ko provencal ganye - 2 tsunkule;
- gishiri mai nauyi dutse da barkono baƙar fata - dandana
- Dill (sabo ne ganye) - karamin guntu.
Shiri
Naman alade ko naman alade don yin burodi a cikin tanda tare da dankali da namomin kaza dole ne a yi amfani da su a ciki kadan. Don wannan, yanke samfurin a cikin yanka har zuwa rabi daya da rabi a lokacin farin ciki kuma ta doke su tare da guduma mai dafa. Sa'an nan kuma mu hada guda tare da gishiri, ƙasa barkono da kakar tare da so kayan yaji. Mun bar naman a cikin kwano na tsawon sa'o'i kadan, kuma a wannan lokacin muna shirya sauran abubuwan da ke cikin tasa. Muna kwasfa dankali da kuma yanke su cikin maƙalai, da kwararan fitila a cikin zobba.
An sarrafa namomin kaza dangane da asali. Dole ne a buƙafa abincin katako bayan karin wanka na minti ashirin a cikin ruwa salted, kuma za a iya yanke namomin kaza nan da nan ba tare da ba da su ga magungunan zafi ba. Mun kuma yi naman cuku mai tsami a kan ginin, da ƙananan ƙwayoyi na dill tare da wuka mai kaifi.
Yin fitar da tasa, mun saka a cikin ganga mai yalwar don yin burodi da nama mai naman gaske, a saman muna rarraba sassan albasa, kuma a kan su namomin kaza. Muna shafe kayan cin nama tare da dill, shimfiɗa ƙwayar dankalin turawa daga saman kuma zubar da tasa tare da mayonnaise na gida.
Yanzu ya rage jira don yin burodin abinci a cikin tanda. Don yin wannan, yana mai tsanani zuwa digiri 200 kuma saita saita lokaci na minti arba'in, idan an dauki shi don naman alade da kuma sa'a ɗaya - idan kullun. A wannan yanayin, muna shirya tasa don minti ashirin na farko a ƙarƙashin takarda.
Nama gasa a kabewa
Sinadaran:
- kabewa ƙananan - 2,2-2,4 kg;
- alade - 640 g;
- karas - 90 g;
- albasa - 95 g;
- dankali - 640 g;
- ruwa mai tsabta - 390 ml;
- Gishiri mai, odorless - 35 ml;
- Basil dried ko Italiyanci dried ganye - 2 tsunkule;
- gishiri mai tsananin dutse - 15-20 g;
- barkono baki (ƙasa) - 2 tsunkule.
Shiri
Mai ban mamaki asali, dadi da kuma jita-jita mai yawa za a iya shirya bisa ga wannan girke-girke. Saboda wannan, muna buƙatar ƙananan kabewa, wanda a farkon nawa ne, yanke saman a matsayin murfi kuma ya katse jiki mai ciki tare da tsaba.
A cikin kwanon frying, mun fara ba da albasa da karas a kan man fetur, bayan haka ƙara nama mai sliced, da kuma bayan minti goma na dankali. Mun ƙara ruwa, kara gishiri, barkono, Basil da kayan yaji kuma bari ya fadi na minti biyar. Muna matsawa abin da ke ciki na gurasar frying tare da ruwa a cikin "tukunya" mai laka, ya rufe shi da "murfi", sanya sakon a cikin akwati na yin burodi kuma ƙara ruwa zuwa kasa. Yanzu muna ɗauka abun da ke ciki tare da tsare kuma aika shi don sa'a daya da rabi zuwa tanda mai tsanani zuwa 185 digiri.