Daga dukkanin legumes, lewatsun suna jagorancin dandano, abinci mai gina jiki da kuma kaddarorin masu amfani. A cikakke, 200 g na wannan samfurin ya ƙunshi yawan yau da kullum na folic acid da baƙin ƙarfe. Kamar sauran wake, lentils suna da wadataccen kayan gina jiki, wanda jiki ke iya tunawa da shi. Doctors bayar da shawarar yin amfani da lentils ga ciwon sukari, ciwon ciki na ciki da duodenum, colitis, tare da ciwo na rayuwa. Bugu da ƙari, lewatsun suna taimaka wajen ƙarfafa kariya da kuma aiki na yau da kullum na tsarin narkewa. Daga lentils shirya salads, dankali dankali, an stewed da Boiled, amfani da matsayin gefen tasa ga nama yi jita-jita. Kuma za mu gaya maka yanzu yadda ake dafa miya tare da lebur.
Ledil Purite miya - girke-girke
Sinadaran:
- red lentils - 200 g;
- dankali - 2 guda;
- albasa - 1 yanki;
- karas - 1 yanki;
- broth - 1,5 lita;
- madara - 1 gilashi;
- raw yolks - 2 sassa;
- gari - 1 tbsp. cokali;
- man kayan lambu - 30 g.
Shiri
Na farko, dafaccen yankakken albasa da ɗauka da sauƙi, ƙara gari zuwa gare shi, ƙara ruwa kaɗan kuma ku haɗa shi. Sa'an nan kuma kurkura da lentils, zuba shi a cikin broth, ƙara sliced dankali da grated karas. Cook don kimanin sa'a daya a kan zafi mai zafi har sai 'ya'yan lebur suna shirye. Bayan minti 20 bayan dafa abinci, ƙara albasa da motsawa kullum, kawo kome zuwa shiri. Sa'an nan kuma buga da yolks tare da madara da kuma kara da cakuda ga miya, tafasa don kimanin 5 da minti. Gishiri da kayan yaji suna karawa. Don samun daidaitattun tsarki, an shafe miyaccen miya ta hanyar sieve ko kuma ya sanya shi a cikin zubar da jini. A kowane farantin ƙara ganye da croutons daga gurasa marar lahani.
Turkish mashed dankali miya
A Turkiyya, irin wannan miya ana kiranta "Merjimek Chorbasy" kuma kowane matacce na Turkiyya zai iya shirya shi. Kuma za mu koya maka.
Sinadaran:
- lentil - 1 gilashi;
- kwan fitila - 1 sashi;
- karas (manyan) - 1 yanki;
- Bulgarian barkono (babban) - 1 yanki;
- tumatir (babba) - 1 yanki;
- broth - 1,5 l;
- man zaitun - 30 g;
- kyafaffen kayayyakin;
- gishiri, barkono - dandana;
- faski da cilantro.
Shiri
Kayan lambu wanka, da albasarta da karas da tsabta kuma duk an yanka a cikin yanka. A cikin kwanon frying, mu shafe man zaitun kuma mu ganyaye kayan lambu, sa'annan mu ƙara lentils a gare su, ku zuba a cikin wani karamar kadan kuma ku dafa, kuna motsawa, har sai lentils za su fara raba.
Sa'an nan kuma mu sanya kome a cikin wani saucepan, ƙara broth, kawo shi a tafasa da kuma dafa don kimanin minti 15. Mun saka gishiri da barkono don dandana, sa'an nan kuma muka yi duk abin da yake tare da blender har sai ya tsarkaka. Kafin yin hidima, saka a cikin kowane farantin wani nama mai kyafaffen nama, soyayye a busassun bushe, da kuma ganye. Daga abinci mai kyafaffen zaka iya daukar duk abin da kake so: tsiran alade, kyafaffen naman alade da sauransu. An yi amfani da suturar Turkiyya na lebur mai yisti tare da yankakken lemun tsami.
Green Lentil miya puree
Sinadaran:
- kaza ga broth;
- lentils - 200 g;
- tumatir - 1 pc. ko tumatir manna - 1 tbsp. cokali;
- albasa (matsakaici) - 2 inji.
- karas - 1 yanki;
- Bulgarian barkono - 1 pc.;
- cream - dandana;
- gishiri, ganye, kayan yaji - dandana;
- crackers daga farin gurasa.
Shiri
Za ku iya dafa wannan miyan a kan kowane broth. A wannan yanayin, muna amfani da broth kaza. Don yin wannan, za mu tsoma kajin a cikin ruwa, ƙara dukkan kwan fitila, kayan yaji da kuma dafa har sai an shirya nama. Shirya tafatar tafe, zai zama tushen mu. Ana wanke kayan wanka, an yi tsabtace gashi kuma a yanka a cikin manyan tubalan, mun aika su zuwa broth da kuma dafa don kimanin sa'a daya har sai da taushi na legumes. Gasa albasa. An tumɓuke tumatir da barkono, suna zuba su da ruwan zãfi, kuma a yanka su cikin cubes. Ƙara kayan lambu zuwa miya kuma dafa don minti 10. Idan ka ɗauki tumatir tumatir a maimakon tumatir, to sai ku motsa shi cikin 100 g na ruwa, sannan ku ƙara shi a miya. Sa'an nan kuma ƙara gishiri, kayan yaji da ganye don dandana. Giyan gurasar da aka gama. A kowane farantin ƙara dan kadan cream da croutons daga gurasa marar lahani.