Shurpa daga mutton a Uzbek style - girke-girke

Abincin noma na Uzbek kullum ana shirya ba tare da wani kariya ba, kuma abincin da ake sowa, amma wannan ba ya hana su zama dadi mai dadi, mai ban sha'awa da kuma cikakke. Daya daga cikin wadannan shine shurpa a Uzbek, abin da za mu bayar a kasa a cikin kayanmu.

Yadda za a tafasa rago daga Uzbek mutton - girke-girke

Sinadaran:

• kananan raguna - 530 g;
• dankali - 530 g;
• Bulgarian zaki da barkono - 220 g;
• barkono mai zafi ja - 1 kwala;
• albasa albasa - 265 g;
• sabon karas - 220 g;
• sabo ne tumatir - 220 g;
• barkono baƙar fata;
• gishiri gishiri;
• twigs na sabo ne ganye .

Shiri

A lokacin da ake shirya shurpa, muna wanke rijiyoyin rago, a yanka a yanka, cika shi da ruwa kuma mu dafa har sai an dafa shi. A wannan lokaci za mu shirya dukkan kayan lambu masu dacewa. My dankalin turawa, tsabta da kuma yanke zuwa hudu ko shida sassa, peeled karas shredded mugs, da kuma kwararan fitila rabin zobba. An tumɓuke tumatir ne da ruwan zãfi, bayan da aka yanka giciye a tsakiya, muna cire fata da sauƙi kuma mun yanke ɓangaren litattafan almara tare da kananan cubes. Mun shayar da barkono Bulgaria, mun rabu da mu da tsaba da kuma yanke cikin zobba. Haka zamu yi tare da barkono barkono (idan an kara da shi a tasa).

Mun sanya dankalin turawa, karas da tumatir, barkono mai dadi da barkono a cikin maida, kuma bayan minti goma sha biyar mun jefa rayuka da sabo ne, wanda muka wanke a gaba da kuma murkushewa.

Bayan 'yan mintoci kaɗan kafin ƙarshen abincin dafa abinci, muna shafe shurpa da gishiri kuma, idan ana so, ƙara kayan yaji zuwa dandano.

Yadda za a dafa wani Uzbek shurpa daga mutton a cikin wani cauldron - girke-girke

Sinadaran:

• rago - 1,7 kg;
• dankali - 1,7 kg;
• Bulgarian zaki da barkono - 220 g;
• barkono mai zafi ja - 1 kwala;
• albasa albasa - 950 g;
• albasa ja - 950 g;
• sabon karas - 950 g;
• sabo ne tumatir - 950 g;
• sabo ne ganye (coriander, Basil, faski, Dill) - 0.5 manyan bunches;
• tafarnuwa - 1 yanki;
• ƙasa coriander - 15 g;
• hops-suneli - 15 g;
• zir - 15 g;
• ƙasa baki barkono - 5 g;
• gishiri gishiri.

Shiri

Na farko, mun yanke mutton mutun, rarrabe fillet daga kasusuwa. Wannan karshen yana cike da ruwa mai tsabta a cikin katako kuma an sanya shi a kan wuta don yinfa. Bayan rabin sa'a, ƙara lambun rago na lambun, da kuma bayan minti ashirin, manyan zobba na albasa. Cook da abinda ke ciki na kazan na tsawon goma sha biyar ko minti ashirin, bayan haka muka sa karas a yanka a kananan cubes da kuma dice ba tare da tumatir tumatir ba.

Bayan minti ashirin sai muka jefa barkono na Bulgarian a cikin shurpa, wanda aka kyange ta zobba, bayan ya kawar da shi daga kwaya da tsaba da kuma dankalin turawa, da kuma yankakke cikin manyan lobules. A daidai wannan mataki, muna gabatar da albasa a cikin tasa. Dole ne a tsabtace shi kuma a yanka a cikin zobba na bakin ciki.

Muna dafawar shurpa a kan wuta na minti goma, sa'an nan kuma jefa kayan yankakken yankakken. Dole ne a dauka rabi na jimlar, da sauran da aka yi amfani da su don yin rajista. A wannan batu, zamu zuba abinci a kan, da kuma ƙara kayan yaji don shurpa mutton, wato: launi na coriander, barkono, zir, da hops-suneli, da kuma jefa dankakken bishiyoyi masu tsalle. Zai yiwu a maye gurbin tafarnuwa mai sauƙi, idan ya cancanta, ya bushe, yana dandanawa ba tare da batawa ba.

A yanzu mun bar tasa tare da murmushi ga mai laushi na dankali da sauran kayan lambu, muna ba da tasa a wasu 'yan mintoci kaɗan don zuwa, kuma za mu iya hidima, kayan ado tare da igiya na ganye da kuka fi so da kuma kara kirim mai tsami.