Haɗuwa a gida - takardun magani

Polendvitsa kyauta ne mai kyau na abincin Belarushiya kuma wakiltar nama mai narkar salted tare da bushewa na yanayi. Yana haifar da wani abincin mai dadi sosai, wanda yana da amfani mai mahimmanci akan sayen kayan sayen alade. Don shirye-shiryensa ta amfani da mafi yawan sinadarai da kayan yaji, kuma babu wani dandano na artificial da ke ci gaba, da kuma kayan haɗari.

Yaya za a zabi gidan ƙasar a hanyar karkara?

Sinadaran:

• polandvitsa (alade loin) - 2 kg;
• gishiri - 500 g;
• barkono barkono fata - 50 g;
• caraway tsaba - 50 g;
• tafarnuwa - 1 babban kai.

Shiri

A lokacin da za a fara tayar da polandwicks a gida a karkashin wannan girke-girke, za mu tsabtace tafarnuwa da yankewa tare da wuka, kuma muyi peas na barkono baƙar fata a cikin turmi. Gasa murfin tafarnuwa da barkono barkan da cumin da gishiri. A yanke naman alade naki za a iya barin sashi duka ko yanke zuwa sassa biyu, sa'annan a wanke kuma a bushe sosai. Yanzu muna juke naman daga kowane bangare a cikin cakuda mai kayan yaji, tsaftace shi sosai kuma a sake maimaitawa. Kayan daji da gishiri ya kamata ya rufe murfin nama.

Mun sanya naman a cikin enamel ko gilashin gilashi, yayyafa da ragowar kwakwalwan kayan yaji, sanya kaya a saman, rufe akwati tare da murfi kuma sanya shi a cikin firiji don kwanaki shida zuwa bakwai, juya nama kullum.

Bayan lokaci ya ɓace, muna cire polandzic daga colander, ya kafa kan kwanon rufi kuma ya bar shi don dan lokaci don ya shayar da juices. Sa'an nan kuma kunsa pendente a cikin yanke ganyaye, yaduwa a kalla sau hudu, ƙulla shi da kyama mai tsabta mai tsabta kuma rataye shi a cikin ɗakin kwana kusa da kuka ko a kan baranda. Bar nama don kimanin makonni uku. Lokacin riƙewa ya dogara da digin da ake bukata na softness na ƙãre samfurin.

Wannan polandvitsa, dafa shi a gida, yana da mafi yawan kasafin kudi kuma ya fi dacewa da saya. A lokaci guda, za ku kasance da cikakkiyar tabbaci game da dabi'arta.

Kaji kaji a cikin gida - girke-girke

Sinadaran:

• ƙwayar kajin nono - 1 kg;
• gishiri ba a iodized - 0.5 kofin;
• ruwa mai tsabta - 3 lita;
• laurel ya fita - 2 guda;
• ƙasa laurel bar - 1 teaspoon;
• buds na carnation - 6 guda;
• tafarnuwa - 2-4 hakora;
• tsaba na Dill - 1 teaspoon;
• Mustard tsaba - 1 teaspoon;
• horseradish - 40 g;
• dried faski - 40 g;
• dried Fennel - 40 g;
• Granulated sukari - 15 g.

Shiri

Don yin kaza kaji mai kaji, zuba ruwa mai tsabta a cikin wani sauya, jefa ƙasa da dukan bay ganye, ƙwayoyi da ƙwaya, mustard tsaba da Dill, ƙara gishiri, zafi da salla zuwa tafasa, tafasa don kimanin minti biyar, kuma bari shi kwantar da hankali gaba daya. Mun sanya yatsun kaza a cikin gurasar da zafin kaza da barci don kwana biyar a wuri mai kyau, wanda ya dace a kan baranda.

Bayan lokaci ya ɓace, muna cire nama mai kaza daga brine, bari ta magudana, da kuma bushe shi da takalma. Muna tsabtace hakoran tafarnuwa, kaɗa su ta hanyar daji, haxa da sukari, horseradish, dried ganye na faski da dill da kuma rub da hankali samu kwakwalwan cakuda kajin nono. Sa'an nan kuma kunsa shi a takarda takarda kuma bar shi a cikin sa'o'i ashirin da hudu a dakin da zafin jiki. Sa'an nan kuma mu sanya nama a cikin colander a kan kwanon rufi, danna shi da wani abu mai nauyi kuma bar shi wata rana don kawar da juices. Bayan haka, zamu cire magunan kwakwalwan yaji tare da wuka, kunsa naman a cikin ganyayyun ganyaye, gyare-gyare akalla sau hudu, ɗaure sutura da ƙuƙwalwa kuma rataye shi a cikin ɗakin abinci ko baranda kuma ya bushe shi har goma zuwa goma sha biyar.