Samsa tare da kabewa a Uzbek a tsakiyar Asiya yana da irin wannan sananne kamar nama, amma ba kamar karshen ba yana da amfani sosai kuma ya ƙunshi calories masu yawa.
Da ke ƙasa za mu gaya maka yadda zaka shirya wannan ban mamaki da hannunka a cikin tanda.
Yadda ake dafa kabewa samsa a cikin tanda?
Sinadaran:
Don gwajin:
- Alkama na gari - 480-500 g;
- ruwa mai tsabta - 200 ml;
- man shanu - 95 g;
- kwai - 1 yanki;
- gishiri - 10 g;
Ga cikawa:
- kabewa (ɓangaren litattafan almara) - 420 g;
- farin albasa - 300 g;
- man alade - 60 g;
- sugar granulated - 25 g;
- man shanu ya narke - 65 ml;
- ƙasa baki barkono - dandana;
- gishiri - dandana.
Shiri
Don shirya kullu, muna girke gari a cikin kwano, kuma mu sanya tsagi a tsakiyar rijiya. Beat dan kwai, yayyafa shi da ruwa, jefa jigon gishiri da zub da ruwan da ya samo a cikin gari, ba tare da matukar damuwa ba, kulle kullu. Rufe shi da fim kuma bar shi don sa'a daya zuwa girma. Bayan haka, mirgine kullu don samo takarda mai laushi, wanda aka zana a saman tare da man shanu mai taushi kuma an yi ta birgima tare da waƙa, wanda a gefensa an nannade shi a fim kuma sanya shi a cikin firiji don uku zuwa hudu.
A wannan lokaci za mu yi shayarwa daga kabewa ga samsa. Saboda haka, an tsabtace ruwan fam din daga bakin kwarjin da ke cikin wuya kuma a yanka a kananan cubes. Hakazalika, yayyafa albasa da fatating mai. Mix da kayan shafa a cikin tasa guda, kakar da gishiri, sukari da ƙasa da barkono baƙi da haɗuwa.
Yanzu kai takarda, yanke shi a cikin gutsutsure, kimanin nau'i uku na inimita, mirgine kowannensu don samun gurasa mai laushi, sanya cika a cikin cokali kuma danna gefuna, ba da siffar mai kwari. Mun sanya samfurori a kan takardar burodi, an rufe shi da takarda, kuma an sanya shi a cikin tanda da aka yi amfani da shi a 195 digiri na ashirin da minti.
A kan shirye-shiryen mu shafa ruddy samsa tare da man shanu mai yalwa da kuma manya a kan teburin.
Abincin girke samsa a Uzbek da kabewa da kaza
Sinadaran:
- kullu don Samsa ;
Ga cikawa:
- kabewa (ɓangaren litattafan almara) - 275 g;
- nama mai kaza (ɓangaren litattafan almara) - 475 g;
- farin albasa - 550 g;
- man alade mai - 110 g;
- Sabbin ganye don zabi daga - bunch;
- ƙasa baki barkono - dandana;
- gishiri - dandana
- kwai kaza don lubrication.
Shiri
Ana shirya kullu don samsa bisa ga girke-girke a sama da kuma yayin da yake raye a firiji, za mu shirya cika. Don haka, an yanka nama mai kaza a kananan ƙananan kamar yadda yaro kadan. Peoled kabewa da albasa farin albasarta shredded a cikin kananan cubes, freshly yankakken sabo kore wuka da wuka mai kaifi. Mun haxa kayan lambu, ganye da kaza, mu daɗin gishiri da barkono da haɗuwa.
Kullu, kamar yadda aka yi a cikin girke-girke na baya, a yanka a cikin guda, mirgine kowane, cika cika kuma ya samar samsa samfuri. Mun ƙayyade samfurorin da aka yalwata tare da ƙwayoyin da aka zana a cikin wutar lantarki mai tsanani har zuwa 195 na minti ashirin.