Girke-girke na gargajiya na kabeji

Abincin da ya fi kyau, wanda za'a iya samuwa a kowane bukukuwan abinci, ko kuma abin da za ku iya cin abincin dare tare da dangi ne kawai, su ne magunguna. Saboda haka, muna bayar da shawarar cewa a yau za ku fara shirya kyawawan kayan gargajiyar kirki don mafi kyaun girke-girke.

Kayan gargajiyar gargajiyar gargajiyar gargajiyar gargajiya tare da nama mai noma a cikin tanda

Sinadaran:

• ganye na kabeji - 14-16 inji mai kwakwalwa.
• forcemeat (naman sa) - 250 g;
• forcemeat (naman alade) - 250 g;
• shinkafa (dafa shi har rabin dafa shi) - gilashin 1 (tare da zane);
• Man sunflower - 3-4 st. spoons;
• albasa (manyan) - 2 guda;
• karas (matsakaici) - 1 yanki;
• ruwan tumatir - 400 ml;
• lokacin farin ciki kirim mai tsami - 150 ml;
• barkono, gishiri.

Shiri

Naman alade, a daidai daidai da naman sa, muna haɗuwa a cikin ƙarfin iyawa ɗaya. Kamar kananan cubes, kara girma albasa, rabin abin da aka kara zuwa nama minced. Bayan haka, ajiye kayan adadin da aka dafa shi (shinkafa-shirye-shiryen) shinkafa (chilled) shinkafa. Gishiri da barkono baƙi ƙara akayi daban-daban don dandana. Haɗa tare da hannu mai tsabta samfurori sun haɗa tare.

Karancin kabeji suna yin salted a cikin salted, ruwan zãfi a kan kuka sannan kuma a ci gaba da zama na 2-2.5. Sa'an nan kuma mu matsa su zuwa colander kuma sa ran su kwantar da hankali.

Idan an rufe ganye, to, yanke su. A daya daga cikin ganyayyaki, zamu sanya kaya kusa da kasa kuma kunsa shi. Har ila yau, kunsa dukkan nau'ukan mu na kabeji da kuma sanya su a cikin wani gilashin gilashi mai zafi.

Muna yin frying a kan man fetur daga rabi na biyu na albasa, gishiri mai laushi, wanda bayan ya zub da gurasa, tare da kirim mai tsami da kuma motsawa a cikin minti 5-6. Zakuɗa komai a cikin kullun da kuma aika kullun da aka yi da kaya a cikin tanda, an riga ya yi zafi zuwa digiri na digiri 190 na mintina 35.

A classic girke-girke na m kabeji rolls

Sinadaran:

• naman alade - 300 g;
• turkey minced nama - 200 g;
• dafa shinkafa-shinkafa - 180 g;
• fararen kabeji - 230 g;
• gishiri mai kyau - 2/3 tsp.
• sunflower iri mai - 60-70 ml;
• albasa - 1 yanki;
• Bulgarian barkono - 1 pc.;
• karas - 1 yanki;
• ruwan tumatir - 0,7 l;
• m ketchup - 2 tbsp. spoons.

Shiri

Domin dandana kabeji ya yi ya zama mafi mai tsabta, muyi nama na nama na nau'i biyu na nama. A gare su zamu sa shinkafa mai kyau da kyau kuma ba yankakken yankakken rabi na kwan fitila ba. Shredded kabeji dole ne a handcuffed, sa'an nan kuma sanya a cikin akwati da riga an haɗa sinadaran. Gabatar da nan kamar wasu ƙwaiye sabo, yayyafa da gishiri gishiri da kuma hada kome da hannunka. Kamar kananan cutlets, zamu samar da kabeji da kuma dan kadan a foda su a cikin man fetur mai haske da kuma sanya su a cikin wani kwanon rufi ko kwanon rufi.

Shredded kayan lambu na rabi na biyu na kwan fitila, barkono da karas har sai m, fry a man fetur. Sa'an nan kuma yashe su minti 7-8 tare da ruwan tumatir, haɗe tare da ketchup na yaji. Bayan mun motsa wannan abincin mai sauƙi ga ƙwaƙwalwar ƙwayoyi mai laushi kuma dafa su don rabin rabin sa'a a kan kuka.