Gwaninta (Faransanci) na musamman ne na kayan gargajiya na Faransa da ake dafa abinci da kuma adana nama: nama yana gugawa a yanayin zafi a cikin ruwan 'ya'yan itace da mai. Ana ajiye nama mai dafa a cikin tukunyar greased (a yankunan kudancin, ana amfani da man zaitun a wasu lokuta maimakon mai). Irin wadannan hanyoyin da shirye-shiryen da ajiya na samfurori an san su a cikin hadisai na sauran mutane. By hanyar, kada ka ji tsoron mai, bisa ga binciken da aka saba da shi, muna buƙatar shi - a cikin adadi mai yawa, ba shakka, abinci maras yisti shine mai ban sha'awa da ƙyama don dandana.
Irin wannan hanya kamar yadda kwalliya ta dace da shirye-shiryen ruwan sha (duck, Goose) da naman alade, amma za mu gaya maka yadda za a iya dafawa daga kaza.
Naman alade yana da rahusa fiye da duck da Goose, a matsayin mai mulkin, a birane ana iya saya da shi a jikin sassa daban daban na gawa, kuma a sauƙaƙe, ya fi sauƙi ga mutum ya ɓoye shi. Amma ... muna bukatar mai yawa mai. Dangane da kasancewa da buƙata, za mu iya amfani da shi don amfani da ƙwaƙwalwar kaza kamar yadda kaza ya ƙona mai, ko naman alade ko alade, waɗannan haɗuwa za su kasance masu ban sha'awa sosai.
Babban mahimmancin abincin dafa abinci shine: yawan zafin jiki mai kyau shine daga 80 zuwa 130 (da kyau, zuwa 150) Celsius Celsius, idan kuna da tanda da aka ci gaba, in ba haka ba, an warware matsalar (akwai wasu na'urori - masu rarraba wuta, ).
Jiki na hanta hanta tare da mahaifa
Sinadaran:
- Fresh ko freshly daskararre kaza hanta - 300 g;
- mai kaza (Goose ko alade) inverted -150 g;
- ƙasa kayan yaji (black barkono da m, cloves, grated nutmeg, ƙasa coriander tsaba);
- kwan zuma ko innabi, apple ko pear brandy - 1 tbsp. cokali.
Shiri
Kuna iya dafa cikin kwanon frying ko a cikin tukwane a cikin tanda, ko a cikin kwanciyar hankali na Rasha, ko a kan "Swede" mai sanyi (tanda da murhu tare da zobba masu nuni).
Za mu shirya hanta: za mu wanke shi, jefa shi a cikin colander, sa'an nan - a kan adiko na goge baki. Ƙananan ƙara da yalwafi ya yayyafa shi da cakuda kasa kayan yaji, abubuwan sha. Ka bari hanta pomarinuetsya a kalla awa 2, kuma mafi kyau - daren. Salt da aka ɓoye ruwa kuma - za'a iya dafa shi.
Za mu dafa a cikin kwanon rufi mai zurfi - hanta an dafa shi da sauri. Rage mai yawa mai a cikin frying kwanon rufi. Samun wuta dole ne mafi ƙasƙanci. Bari mu shayar da hanta cikin kitsen gaba, rufe murfin frying tare da murfi kuma bari mu azabtarwa (a gaskiya - dafa a mai, ba fry) na kimanin minti 30-40. Ba da fatan yin azabtarwa ba ya kamata - hanta zai zama m.
Ana gwada shawara ta hanyar gwajin: muna cire wani, yanke, dubi launin, dandana shi. Mun sanya hanta da aka shirya a cikin kwandon yumbura (kwano, tukunya), cika shi da mai, wanda aka sare shi, an rufe shi da murfi ko farantin. Wannan tasa yana da tsawo kuma ba tare da firiji ba. A kowane lokaci, zaka iya ɗaukar bebe kuma ku ci tare da kowane gefen gefen ko kawai burodi, sabo ne kayan lambu da ganye.
Hakazalika, zaku iya kwance daga ventricles na kaza, kawai lokacin cin abinci zai zama akalla 2.5-3 hours.
Har ila yau zai zama dadi don samun damuwa daga kafafu na kaza, kafin a dafa shi, dole ne a fara yanke su a cikin yatsan da cinya, yiwuwar, kuma su raba raguwa cikin kashi biyu. Na gaba, muna shirya nama mai kaza mai kitse, kamar yadda aka bayyana a sama, don akalla 3 hours.
Zaka iya yin kwakwalwa daga ƙirjin kajin. Yanke fillet tare da fata daga aljihun nono a cikin guda biyu. Kuna iya yanke kowane yanki a cikin rabin. Marinate nama a cikin kayan yaji tare da gwaninta ko launi, sa'an nan kuma shirya kamar kafafu (duba sama). Naman daga nono yana da ɗan bushe, a lokacin dafa abinci zai zama mai kima da mai kuma ya zama mai tausayi sosai. Ku bauta wa kaza tare da giya mai ruwan inabi - zai fi kyau tunawa.