Pork shank - girke-girke

Naman alade na naman alade ga mutane da yawa suna da wani abu mai rikitarwa da rashin yiwuwar. Amma a gaskiya, wannan ra'ayi ne na gaba daya. Yawancin naman alade saboda kwarewarsa yana buƙatar, yana da mahimmancin magani, amma in ba haka ba duk wani aiki na tsarin fasaha yana da sauƙi kuma har ma mai farfajiyar da ba ta da kyau zai magance su.

Muna bayar don gwada girke-girke na dafa abinci da burodi mai ban sha'awa a cikin Bavarian giya, kuma ya sanya shi mai nama maras kyau wanda zai maye gurbin ba kayan amfani mai tsutsa da amfani sosai. Za ku yi farin ciki da dandano mai ban sha'awa na waɗannan jita-jita da kuma sauƙi, duk da tsawon lokaci, dafa abinci.

A girke-girke na gasa naman alade kullun a Bavarian a cikin tanda

Sinadaran:

• babban alade shank - 1 pc.;
• haske giya ko duhu don zaɓar - 1.5-2 l;
• kayan yaji ga broth:
• albasa - 1 pc.;
• karas - 1 yanki;
• tushen faski;
• tushen seleri - 0.5 kwakwalwa.
• bay bar - 5 inji mai kwakwalwa.
• barkono fata da mai dadi - wasu 'yan wake;
• tebur gishiri - 1 tbsp. cokali;
• Spices don yin burodi:
• Doard cin abinci daki - 30 g;
• zuma flower - 35 g;
• tafarnuwa - 3 hakora.

Shiri

Na farko za mu shirya naman alade. Idan akwai damuwa, za mu ƙone shi a kan wuta, sa'an nan kuma mu wanke sosai a karkashin ruwa mai gujewa, ta wanke datti tare da goga ko goge tare da wuka. Yanzu mun sanya samfurin a cikin kwanon abin da ya dace da kuma zuba shi da giya har sai an rufe shi. Ƙara maɓallin kwaɗayi na gaba ɗaya da asalinsu, zub da Peas Peas, gishiri da bay ganye kuma dafa a kan wuta na matsakaici na sa'o'i biyu zuwa uku kamar girman.

Bayan haka, za mu cire gurasar daga broth, an shafe shi da ƙwayoyin tsabtace tsabta tafarnuwa, rub daga sama tare da cakuda mustard da zuma da kuma sanya a cikin tanda, kafin su shafe shi zuwa digiri 210. Muna kulawa a wannan zafin jiki har sai sun sami digiri na buƙata na launin ruwan kasa, a yayin da yake bude tanda da kuma shayar da taran tare da juices daga tarin dafa.

Roll na Boiled naman alade shank - girke-girke

Sinadaran:

• babban alade shank - 1 pc.;
• gishiri gishiri;
• Black barkono barkono - 'yan tsunkule;
• tafarnuwa - 2-3 hakora;
• albasa - 1 pc.;
• babban karas - 1 yanki;
• tushen faski;
• tushen seleri - 1/2 na tsakiyar yanki;
• zaki da barkono - 5 Peas;
• black barkono - 10 Peas;
• bay ganye - 2 inji mai kwakwalwa.

Shiri

An shirya naman alade da kuma yin burodi. Muna satar kayan da ake ciki yanzu kuma muna wanke samfurin a karkashin ruwa mai gujewa, tsaftace datti. Sa'an nan kuma sanya samfurin a cikin wani saucepan kuma zuba shi har sai cikakken shafi da kuma kadan more ruwa mai tsabta. Mun ƙara a cikin tushen tushen faski, karas da seleri, dukkanin kwan fitila, muna jefa bishiyoyin barkono da baƙar fata da ganye na laurel. Mun kara gishiri a cikin ruwa don haka an dan kadan salted kuma sanya akwati tare da abinda ke ciki akan wuta. Bayan tafasa, cire kumfa kuma dafa a cikin broth daga sa'o'i biyu zuwa uku da rabi, dangane da girman samfurin. A sakamakon haka, mataki na shiri ya kamata ya kasance mai yiwuwa ne don sauƙi raba kashi daga ɓangaren litattafan almara.

Lokacin da muka shirya, mun dauki katako daga cikin tasa, yanke shi daga gefen jiki kuma ya cire kashi. Bari mu kwantar da hankali, sa'an nan kuma muzamar da ɓangaren litattafan almara tare da kwalliyar barkono da ƙasa ko cakuda mai laushi, to rub da shi tare da tafarnuwa ta ƙasa kuma, idan ya cancanta (idan naman ya juya ya zama salted) gishiri. Yanzu kashe nama ta yankan abincin abinci tare da takarda kuma a hankali da ƙarfafawa. Mun sanya takarda na tsawon sa'o'i biyu ko uku a ƙarƙashin latsa, sa'an nan kuma a cikin firiji don cikakke sanyaya.