Terrin shi ne tayi na Faransanci wanda ya samo sunansa daga sunan mai suna rectangular, maimakon mai zurfi mai siffar da murfinsa, wanda, a gaskiya, ya ƙoshi. A halin yanzu, irin wannan hanyar samar da burodi daga samfurori daban-daban yana da yawa, kuma ba kawai a al'adun gargajiya na Faransa ba. Kasashen waje na iya zama naman, kifi ko kayan lambu, naman kaza (ko dauke da kayan da dama, misali nama, kayan lambu da cuku). Abincin ganyayyaki - wani zaɓi mai kyau don kwanciyar hankali kwana, da kuma terrin daga hanta - daya daga cikin zaɓuɓɓuka mafi dacewa.
Yadda za a shirya tsoro?
Da farko shirya salla, wanda aka yada a cikin wani mold. Don yin wannan, ana amfani da samfurori a cikin faranti na bakin ciki (ko ƙananan rassan), ko ƙasa a cikin nama mai naman, ko kuma hada guda tare da karamin nama don samar da nau'in rubutu maras nauyi. Gilashi ya cika zuwa saman, abinda ke ciki an rufe shi da murfi kuma an sanya shi a cikin tanda, ya maye gurbin zurfin kwanon rufi tare da ruwa daga ƙasa, don haka gurasar ba ta bushe ba kuma ya kasance mai m. Irin wannan hanya mai kyau na dafa abinci za a iya la'akari da abincin abincin. Ƙasar ƙare ta ƙare (ko gaba ɗaya) sanyaya, a yanka a cikin yanka na bakin ciki kuma yayi aiki a teburin.
Terrine kifi
Zaɓin zaɓi na musamman shine tafkin salmon.
Sinadaran:
- 500-700 g na kifi (daidai da daskararre guda, sun kasance mai rahusa fiye da dukan kifi);
- 2-3 qwai kaza;
- 150 grams na grated cuku;
- guda na 15-20 Zaitun (iya zama duhu);
- rabin gilashin (125 ml) na kirki mai laushi na kiwo;
- kadan man shanu don lubricate da mold;
- wani ɗan gari na alkama.
- 1 stalk na leek;
- 1 albasa;
- 2 barkono mai dadi;
- 8 basil ganye (ko basil bushe);
- Sauran kayan ƙanshi.
- faski ganye;
- gishiri;
- lemun tsami.
Shiri:
Bayan munyi, sai mu wanke kifayen kifi su jefa su cikin colander. Yayyafa kifaye a cikin kayan sarrafa abinci. Abin shaƙewa bai kamata ya fita ya zama mai zurfi ba. Mun ƙara qwai, Basil (tare da ganye ko bushe), barkono baƙi, sauran busassun kayan yaji don dandana. Ƙananan m. Add albasa da albasarta, yankakken finely, leeks - rassan na bakin ciki, barkono mai dadi - ƙananan murabba'i, zaituni - da'irar da cakulan grated akan babban grater. Add da cream da gari, a hankali motsa su. Daidaitaccen taro ya zama kadan fiye da nama mai naman nama. Yi la'akari da tanda zuwa 180 ° C. Lubricate siffar man shanu (kuma zai fi dacewa da farko mu sa takarda takarda) da kuma shimfiɗa taro mai shirya. Idan akwai murfi - an rufe shi sosai. Mun sanya ƙasa a cikin tanda a kan grate. Daga ƙasa a ƙarƙashin ginin muka sanya zurfin kwanon rufi da ruwa. Bayan minti 50-60 da terrin ya shirya, za mu cire siffar daga tanda kuma mu kwantar da shi. Lokacin da ya kwanta ƙasa, cire murfin, rufe shi da wani tasa mai nisa kuma ya juya shi a hankali. Mun yanke cikin yanka da kuma yi ado tare da rassan greenery. Za ku iya bautar da tebur tare da farin ko ruwan inabi mai ruwan tebur.
Abincin Terrine
Zaka iya yin filin zomo. Idan zomo ba haka ba ne, shirya gidan kaza, kawai maye gurbin nama na rabbit da kaza a wannan girke-girke. Za a iya dafa shi daga cikin naman nama ko kuma daga cakuda nama, wanda yafi mahimmanci, cewa ba mai da hankali sosai.
Sinadaran:
- 300 g na zomo fillet;
- 200 g na hanta kaji;
- 2 ƙwai kaza;
- 1-2 karas;
- 1-2 albasa;
- 2 cloves tafarnuwa;
- 1-2 tablespoons na katako;
- kadan man shanu;
- bushe kayan yaji don dandana;
- gishiri;
- ganye don ado.
Shiri:
Kawo karas, albasa da tafarnuwa tare da wuka ko chopper. Ƙunƙarar ƙwaƙwalwar ƙuƙwalwa an wanke shi a cikin wani abun ciki. An yanka sotin zomo