Hinkal wani kayan gargajiya na Caucasian cuisine. A cikin wannan labarin, za mu gaya muku wasu asirin game da yadda za a shirya daɗaɗɗa da kyau, da kuma raba wasu girke-girke.
Don haka, wa] ansu sharu]] an mahimman shawarwari game da shirye-shiryen da za a yi, game da irin wannan shirin:
- Kullu don ƙaddaraccen kayan ƙanshi an shirya ta yisti ta al'ada.
- Lokacin da kullu ya dace, yana buƙatar saiti, kuma wajibi ne a rufe shi da wani abu.
- Ya kamata a sauƙaƙa yisti yisti sau biyu, to, hinkal za ta fito mai ban mamaki, iska da taushi.
- A kullu ya kamata sosai thinly yi birgima, to, hinkal zai zama Multi-layered, i.e. karin dadi da kyau.
- Don buguwa da juyawa da kullu an buƙatar babban aikin aiki, wanda dole ne a maida shi ko ya yayyafa shi da gari.
- Kafin ka mirgine kullu a cikin takarda, yana da kyawawa don yayyafa da ciyawa da goro, an kuma kira shi blue fenugreek ko uzho-suneli.
- Wannan broth yana da gaskiya, ba shi yiwuwa a ba shi karfi don tafasa. Kuma ba shakka kana bukatar ka cire kumfa.
- Ba kome ba idan ka dafa ma'auratan ko ka tafasa dafa, yi amfani da broth don shi, zai kara turaren ƙanshi.
- Idan ka dafa hinkal ba ga ma'aurata ba, to kafin ka sanya shi a cikin broth, a tsoma cikin man kayan lambu, don haka khinkalas ba su tsayawa juna ba.
Darginsky ya damu
Sinadaran:
Don gwajin:
- gari - 230-280 g;
- ruwa yana dumi - 250 ml;
- busassun yisti - 15 g;
- sukari - 10 g;
- gishiri - 15 g;
- man kayan lambu;
Ga broth:
- nama - 1,2 kg;
- dankali - 4 guda;
- albasa - 1 yanki;
- gishiri, goro ciyawa (uхоxo-suneli);
Don miya:
- tumatir manna - 90 g;
- tafarnuwa - 3 hakora.
Shiri
A cikin babban ɗakunan mun sanya nama mai wanke. Zai iya zama kaza, rago, da naman sa don dandano. Kuna iya yanka nama a cikin yanki nan da nan. Zuba ruwa mai yawa kuma saita shi don dafa, rage wuta bayan tafasa, gishiri kuma kar ka manta ya cire kumfa.
An zuba gari a cikin babban kwano, yana barin kaɗan don haɗuwa. Yi tsagi a cikin gari, zub da gishiri, sukari da yisti da haɗuwa. Gaba, inda aka wanke sinadaran busassun, zuba ruwa mai dumi da kuma knead, gishiri wasu gari. Dole ne a bada izinin tsayawa na mintoci kaɗan don yada yisti. Mun knead da kullu da barin shi don tashi, an rufe shi da tawul ko fim din abinci. Yawancin lokaci ana kullu kullu don minti 30-40. Yana da kyawawa don knead shi sau biyu.
Na gaba, an kullu kullu zuwa kashi 3. Kowace ɓangare an yi ta birgima, an lubriced da man fetur kuma ya yayyafa shi da kayan yaji na uхоxo-suneli. Muna jujjuya cikin manyan igiyoyi kuma a yanka su cikin kashi 2 cm fadi. Mun yada su a kan dosochku ko a kan wani ɓangare na teburin, don su zo dan kadan.
Muna kwasfa dankali, a yanka shi zuwa kashi 4 kuma a saka shi a cikin broth, zai dafa har sai kullu ya dace, wannan shine kimanin minti 15.
Sa'an nan kuma kowane hinkal mu dunk a man shanu kuma mun aika zuwa tafasa a cikin broth don minti 30-40. Duk da yake muna shirya miya. A cikin kwano mun nada tafarnuwa, ƙara tumatir manna da kadan broth, Mix da kyau. Hakanan zaka iya ƙara yankakken ganye.
Muna fitar da naman da dankali daga broth, sanya khinkals dabam-dabam da kuma bauta musu tare da miya.
Abincin girke-khinkala tare da kwayoyi ga ma'aurata
Sinadaran:
- sukari - 30 g;
- gishiri - 30 g;
- madara - 1 gilashi;
- busassun yisti - 15 g;
- gari - 600 g;
- kwayoyi - 200 g;
- man shanu , man fetur.
- kirim mai tsami - 100 g;
- tafarnuwa - 2 hakora.
Shiri
Shirya cokali, saboda haka mun haxa madara, sukari, gishiri, yisti da ɗan gari, sanya shi cikin wuri mai dadi, wurin dumi. Da zarar opara ya tashi, za mu aika da shi zuwa gari da kuma tsoma kullu.
Gilashin ya kamata ya zo sau 2, bayan mun raba shi cikin sassa 2 kuma mirgine shi. Kana buƙatar juyawa