Kyakkyawan Julienne abincin kirki zama mai baƙi a kan teburin dandalinmu, amma an yi amfani da ita, a matsayin mai mulki, a cikin kwasfa-gurasa ko yumbura, kamar zafi mai zafi. Muna ba da shawara cewa ka juya namomin kaza a cikin miya mai tsami a cikin abincin abincin, wanda aka dace da shi a kan tartlets kuma yayi aiki a kan teburin abinci.
Julienne tare da kaza da kuma namomin kaza a tartlets - girke-girke
Bari mu fara tare da kyawawan hade don julien - namomin kaza a cikin kamfanin kaza. A matsayin gwangwani, yana da kyau a dauki zinare, amma idan kuna da namomin gandun daji a gwargwadon ku, to, abincin abincin zai kasance mafi kyau.
Sinadaran:
- filletin kaza - 440 g;
- Zakaran - 310 g;
- albasa - 115 g;
- man shanu - 25 g;
- man zaitun - 25 ml;
- zuma mai tsami - 415 ml;
- gari - 5 g;
- grated cuku - 85 g;
- tartlets daga irin abincin naman alade .
Shiri
Kafin ka shirya julien a cikin tartlets, dole a tsabtace namomin kaza da kansu, kuma idan sunyi amfani da gandun daji, to, kafin dafa. Shirya namomin kaza a yanka kuma a ajiye su a kan cakuda mai har sai ba su fito daga danshi ba. A wannan mataki, zuwa ga namomin kaza ya kamata a kara kayan albasa mafi kyau kuma jira har sai lokacin da ya canza launi zuwa zinariya. Yanke greasen cikin kananan yanka kuma bari su fahimta tare da gurasa, amma kada kuyi fure gaba daya. Canja wurin kaza da namomin kaza zuwa tasa, kuma a wurin su, zuba gari da zub da cream. Lokacin da miya mai tsami yana fara tafasa, haɗa shi tare da kaza da namomin kaza, yada duk tartlets kuma rufe tare da cuku cuku. Sanya tartlets a ƙarƙashin ginin da kuma barin har sai cuku ɓawon burodi ne browned. Julienne tare da kaza a cikin tartlets ya kamata a koyaushe a yi zafi, har sai cuku cuku yana da lokaci don kamawa.
Julienne tare da namomin kaza da kaza a cikin puff faski tartlets
Idan kana so ka dafa kayan cin ganyayyaki, sai ka cire tsuntsu daga girke-girke ka bar kawai namomin kaza. Bugu da ƙari, ƙwayoyin namomin kaza za su dace, amma samfurin naman kaza zai fi sha'awar dandana.
Sinadaran:
- layered tartlets;
- Zakaran - 360 g;
- filletin kaza - 410 g;
- albasa - 115 g;
- cloves da tafarnuwa - 3 inji mai kwakwalwa.
- twigs na thyme - 2 inji mai kwakwalwa.
- grated cuku - 75 g;
- gari - 15 g;
- man shanu - 15 g;
- cream - 410 ml.
Shiri
Sanya sau biyu frying a kan wuta a yanzu: daya amfani da yankan namomin kaza a yanka a faranti tare da albasa da albasarta, kuma a kan na biyu dafa miya. Zuwa ga namomin kaza, ƙara fillet a yanka a kananan yanka kuma bari su fahimta tare da gurasa, amma kada kayi gaba daya. Next, ƙara ganye na thyme, kakar tare da gishiri a teku da kuma cire daga wuta a lokacin da wuce haddi danshi evaporates. Dabbe toya gari zuwa launin ruwan launi da kuma cika shi da cream. Lokacin da miya ya fara girma kuma ya fara tafasa, zuba 2/3 cuku, ba da damar watsawa da hada kome tare da namomin kaza. Yada julien a kan tartlets, yayyafa da gishiri da kuma browned karkashin ginin.