Zai yiwu akwai mutane da dama wadanda basu yi kokarin wannan tasa ba, amma basu ji labarin ba. Faɗa dalla-dalla yadda aka dafa shi cakin daga kabewa.
Hanyar farko ita ce azumi
Sinadaran:
- cikakke muscat kabewa ba tare da tsaba da bawo - 1 kg;
- Man da ba shi da gurbataccen mai - 50 ml;
- albasa - 3 guda;
- karas manyan zaki - 2 inji mai kwakwalwa.
- kayan yaji (cakuda don kayan lambu ko pilaf) - 1 teaspoon;
- Gishiri mai yisti ba tare da additives ba - 1 tsuntsaye;
- ganye (fuka-fukan da albasa, faski, Basil) - dandana;
- tafarnuwa - 3 yanka.
Shiri
Don caviar kana buƙatar karban kabewa a hankali, saboda daga kayan da ba daidai ba za ku sami tasa maras kyau, ku tuna da dandano mai laushi. Sabili da haka, muna neman 'ya'yan itace ba manya-manyan ba, "Muscatnaya", tare da m fata mai duhu orange. Lokacin da muke raba rami (yana da tsada kuma ba sauki a kwasfa shi ba, kayi kokarin kada ya ciwo) da tsaba, kimanin 1 kg na ɓangaren litattafan almara ya kamata su kasance. Mun rubuta shi a kan grater (zai fi dacewa matsakaici ko m). Har ila yau, a kan grater akwai karas uku, an yi su tare da kayan lambu. An wanke albasa da shredded finely. Muna dumi man fetur a cikin wani sauya ko ƙullun, sa albasa. Lokacin da ya canza launin, ƙara karas da kabewa. Rage zafi da kuma rufe. Cakudawanmu yana kusa da minti 10, bayan haka mun cire murfin kuma mu fara kwashe ruwan 'ya'yan itace. Lokacin da caviar ya kai daidaituwa da ake so (minti bayan 10), gishiri, kakar kuma ƙara don dandana ganye mai yankakken yankakken kuma an goge ta cikin tafarnuwa. Irin wannan caviar kabewa (girke-girke) yana da kyau ga hunturu. Muna ƙara adadin nau'in sinadaran daidai kuma, lokacin da caviar ya shirya, mun sanya shi cikin kwalba bakararre .
Idan akwai lokacin
Sinadaran:
- yankakken iri-iri "Muscat" tare da nama marar nama - 3 kg;
- kwan fitila albasa oblong manyan - 4 inji mai kwakwalwa.
- barkono mai dadi ("Paprika" ko "Bulgarian") - 1 kg;
- tafarnuwa blue - 1 kananan shugaban;
- ja tumatir - 1 kg;
- da kayan ƙanshi - dandana;
- gishiri farin dutse - 1 tbsp. cokali;
- Unesolved oil sunflower - kimanin 100 g.
Shiri
A kan takardar burodi ya fitar da kayan wanke mai tsabta da tumatir, albasa da sliced yankakken yanka. Gasa har sai a shirye - lokacin dafa abinci da kuma kabewa daban, don haka kada ku bar kitchen na dogon lokaci. Tare da kayan lambu mun cire peel, muna cire tsaba daga barkono. A cikin bluender mun sanya albasa peeled, da kabewa, daga abin da aka yanke fata (yana da sauƙin yanke yanke kabewa), barkono, tafarnuwa, tumatir da kayan yaji. Solim kuma zuba man fetur. Whisk har sai da santsi.
Idan kana son abinci mai kayan yaji, zaka buƙaci caviar kabewa mai kyau, girke-girke iri ɗaya ne, sai dai tafarnuwa a cikin wani mai yalwa, saka barkono ba tare da tsaba ("Chile" ko "Sparkle") ba.
Idan ba ku ji tsoron yawan abinci mai adadin calorie, ware man fetur: wannan girke-girke an shirya dadi kabeji caviar tare da mayonnaise , don hunturu ba a girbe shi ba, duk da haka mayonnaise ya kamata a cinye shi a cikin sabon nau'i. A kowane hali, caviar kabewa don hunturu an shirya shi da sauri kuma da sauri.