Naman alade na gida yana da dadi sosai kuma mafi amfani, wanda aka yi a cikin yanayin masana'antu. Kuma wannan duka saboda shi ne gaba daya ba tare da duk wani dandano na wucin gadi masu haɓakawa, dyes, dandano da sauran haɗari. Abubuwan samfurori ne kawai kuma babu komai maras kyau. Yau zamu magana akan dafa abinci daga kaji a gida. Samfurin da ya danganci nama mai ganyaye yana da dadi mai ban sha'awa kuma mai ban sha'awa.
Na gida naman alade daga kaza tare da namomin kaza a cikin naman alade a cikin tanda
Sinadaran:
- nama nama na matsakaici matsakaici - 1 pc.;
- gwangwani gwangwani - 230 g;
- albasa albasa - 170 g;
- tafarnuwa hakora - 3-4 inji mai kwakwalwa.
- kirim mai tsami na matsakaici abun ciki - 110 g;
- gelatin - 15 g;
- gishiri mai girma - 10 g;
- a sa na kayan yaji don kaji - 1 tsunkule;
- ƙasa ta coriander - 1 tsunkule;
- Freshly ƙasa baki barkono - 1 tsunkule;
- kore sabon faski - 2-3 sprigs;
- sabo ne mai dill - 2-3 sprigs.
Shiri
Idan kai mai farin ciki ne na kayan kayan abinci - naman alade, to, zai zama sauƙi kuma mai sauƙi don yin naman alade daga kaza. Raba nama mai kaza daga kasusuwa, ba tare da manta ba kafin wannan gawa ya wanke da bushe. Yanke naman a cikin nau'i na kananan ƙananan kuma sanya a cikin kwano. A can kuma mun aika da tafarnuwa da ƙwayoyin cututtuka da ƙwayoyin sabbin faski da dill ganye da yankakken gwangwani gwangwani. An kuma tsabtace kwararan fitila, shukiyoyi da aka ƙaddara da kuma kara da sauran sinadaran. An riga an saka shi cikin ruwa, gelatin yana hade tare da kirim mai tsami, gauraye da yadawa a can. Muna so mu sanya taro tare da barkono, zai fi dacewa da ƙasa, ƙara gishiri, ƙasa da launi mai launi, gwangwani na kayan yaji don tsuntsu, da kuma hada kome da kyau.
Yanzu mun sanya kasan naman alade, sanya a cikin hannayen manya don yin burodi da kuma cika shi da wani taro mai shiri. Yanzu dai mun juya gefuna na sama na hannayen riga, kayar da shi a wurare da yawa, mu rufe naman alade tare da babban murfi kuma mu karfafa maɓuɓɓugar ruwa. Mun tabbata cewa murfi baya jingina zuwa gefuna na sama na na'urar, wanda zai iya hana ya rage a lokacin shirye-shiryen samfurin kuma, a sakamakon haka, ta latsa.
Mun sanya naman alade da aka cika a cikin tukunyar burodi ko a cikin jirgin ruwa mai zurfi, yana zuba ruwa a ciki a matakin kimanin centimeters. Bayan minti arba'in na yin burodi a zazzabi na digiri ɗari biyu, cire kayan daga cikin tanda, bari mu fara kwantar da shi gaba daya a cikin dakin da zafin jiki kuma mu tsaya a cikin 'yan sa'o'i a cikin firiji, bayan haka zai yiwu a cire naman alade daga naman alade da hannayen riga, yanke da kuma hidima a teburin.
Ham daga kaza a gida - girke-girke a cikin mahallin
Sinadaran:
- ƙwayar nono ko kaza ba tare da fata - 450-500 g;
- barasa ko vodka - 20 ml;
- ruwan zuma - 15 g;
- tafarnuwa hakora - 2-3 inji mai kwakwalwa.
- nutmeg ƙasa kwaya - 1 tsunkule;
- ƙasa cakuda barkono - 2-3 tsunkule;
- gishiri babba - dandana.
Shiri
A wannan yanayin, za mu dafa naman alade daga kaza a cikin multivark. Don yin wannan, an wanke ƙwarjin ƙirjin kajin ko cinya a madara, aka bushe kuma rubutun a kowane bangare tare da cakuda gishiri, barkono, nutmeg ƙasa, barasa da zuma. Mun sanya nama mai kayan yaji a cikin kwano, ya rufe shi da murfi ko abincin abinci kuma aika shi don yin tasiri akan kan firiji don akalla kwana biyu.
Bayan lokaci ya ƙare, kayan yaji, mai gauraye mai gauraye ya bushe tare da ruwan fata, ya shafa a kowane bangare ya tsabtace shi kuma ya ratsa ta cikin tafarnuwa, an sanya shi a kan shinge mai shinge kuma ya fadi sosai, ya karfafa saman tare da kirtani ko
Mun saka kunshin a cikin kunshin a cikin multicast tare da ruwan sanyi kuma saita "Yanayin ƙaddamar" don sa'a daya, bayan haka mun canja na'urar zuwa yanayin "Cutar" don minti ashirin. A ƙarshen abincin dafa abinci, motsa naman alade har sa'a daya a cikin akwati na ruwa mai ruwan sanyi tare da kankara.
Cool samfur daga cikin kunshin kuma a yanka a cikin yanka don yin rajista.