Peresmachi - girke-girke

Peremyachi wani kayan gargajiya na Tatar ne, wanda yake shi ne cake tare da gefuna waɗanda ke rufe da cika. A Uzbekistan, an kira peremyachi - Byelyashs . Mafi yawan cikewar da aka yi a cikin dashes shine nama mai nisa, amma wani lokacin ana yin gasa tare da curd ko dankalin turawa. Yawancin lokaci ana amfani da yisti kullu , amma sabo ne, wanda aka gabatar a kan wani madara mai madara (kefir ko yogurt), ya dace.

Sinadaran don stirring da nama:

• gari - 1 kg;
• Milk - 0.5 lita;
• busassun yisti - 2 tbsp. spoons;
• kwai - 1 yanki;
• nama - 0.5 kilogiram na naman sa da kilogiram na naman alade;
• albasa - albasa 3;
• gishiri da barkono - dandana;
• ruwa - 1/4 l.

Shiri

Don yin tukunya don wani katako, a kan babban katako mun cika tudun gari, cikin ciki muna yin rami mai zurfi. A cikin tsagi, hankali zuba a cikin madara, gishiri da yayyafa yisti, Mix kome da kome. A cikin wuri mai dumi mun sanya kullu da aka samu, inda ya kamata ya tsaya kuma ya tashi (ƙara sau 2).

A layi daya, zaka iya yin shiri na shayarwa. A cikin nama da albasa, sun wuce ta wurin mai naman nama, kara gishiri, jefa jigon barkono. Idan kana son tafarnuwa, muna bada shawarar ƙara wasu ƙwayoyin ƙwayoyin cututtuka don yin dashi sosai musamman.

Mun zubar da katako don yankan gari, sanya kullu a kan jirgin. Ɗauki ¼ na gurasa, mirgine fitar da tsiran alade mai tsabta daga gare ta, yanke kananan ƙananan. Kowane ɓangaren an yi birgima tare da gwangwani, wanda aka kuma yayyafa shi da gari, don haka a yayin da ake yi wa kullu, bai tsaya a kan gado ba. Samun matakai na fari (diamita 10 - 12 cm) kuma kada ku manta da yayyafa da gari. Bayan kammala dukkan gwajin don wuri mai laushi, zamu cigaba da samfurin kwaikwayo na rudin Tatar. A tsakiyar cake muna sanya cakulan tare da saman shayarwa, tanƙwara gefuna da kullu, ɗauka da sauƙi, barin ramin rami.

A kan kwanon rufi mai laushi, muna zafi man fetur, sanya peremyachi a rami mai rami. Sa'an nan kuma kunna murfin. Shirye-shiryen shamoran yana da sauƙin ƙayyade ta launin zinari na kullu, kuma idan an shirya mince mai yaduwa ta hanyar broth wadda, a lokacin da ake soyayye, ana bayyane a cikin rami. Peremyachi da nama suna shirye, lokacin da broth zai zama daga haske da haske.

Idan kai abokin hamayyar abinci ne, to za ka iya gasa albarkatun da nama a cikin tanda.

Tatarsky peremyachi ne mai dadi bi da abin da za ka iya faranta wa dangi da baƙi!