Mutane da yawa suna son naman, amma wani lokacin fasalin naman alade ko naman sa yana da dadi kuma kana son sabon abu. A wannan yanayin, ya kamata ku kula da abin da ya faru. Abincin kirki ne mai kyau, wanda za'a iya dafa shi a gida ba tare da matsaloli ba.
Akwai girke-girke masu yawa tare da venison, amma daya daga cikin mafi yawan shine tsiran alade ko yin sujada daga venison.
Suju daga Venison
Naman na ƙaramin yaro ya fi dacewa don yin sujada. Idan kuna dafa ku dafaccen nama, to sai ku fara, ku raba shi zuwa kananan ƙananan ƙananan. Sa'an nan kuma kowannensu yana da gishiri, adadinsa ya dogara da girman naman, da sukari - ɗauki rabin rabin gishiri.
Sanya kowane ɓangaren venison a cikin wani saucepan kuma saka shi cikin firiji don kwanaki 5-7. Lokaci-lokaci juya nama a kan. Lokacin da aka yi salted, ɗauki kayan yaji mafi kyaun ka, ka haxa su, mirgine nama a cikin wannan cakuda kuma rataye su a wuri mai sanyi (a kan baranda ko a cikin cellar).
Ka bar naman a mako, sa'an nan kuma aika da shi zuwa firiji don rana daya. A ƙarshen wannan lokacin, mai cin nama ya shirya, a yanka shi a cikin yanka na bakin ciki kafin a bauta wa da kuma bi da baƙi da gidaje.
Venice sausages
Sinadaran:
- venison - 1 kg;
- naman alade - 1,2 kg;
- naman alade - 230 g;
- harsashi don sausages ko guts;
- gurasa gurasa - 1 kofin;
- gishiri - 1 tbsp. cokali;
- black ƙasa barkono - 1 teaspoon;
- Sage, thyme - 1 teaspoon kowane;
- grated lemun tsami bawo - 2 tsp.
- bushe jan giya - ¼ kofin.
Shiri
An wanke naman alade, man alade da kuma nama a cikin kananan guda. Ku wuce su ta wurin nama grinder (akayi daban-daban), sannan kuma ku haɗu a cikin kwano tare da gurasa da gurasa, da kayan shayarwa da ruwan inabi. Aika cakuda a cikin injin daskarewa don rabin sa'a, to sai ku ratsa ta nama.
Cika gishiri na mince, ninka su cikin 10-13 cm, kuma a yanka. Ready sausages soya a cikin wani frying kwanon rufi a garesu a ƙarƙashin murfin rufe har sai da shirye.