Yau za mu gaya maka yadda za'a shirya turkey a kirim mai tsami. Wannan yana da matukar amfani, abincin abincin da kuma, a lokaci guda, wani dadi mai dadi sosai zai zama kyakkyawan adadin duk wani ado, kuma ana iya yin aiki duka a ranar mako-mako da kan tebur.
Turkey fillet a kirim mai tsami miya - girke-girke
Sinadaran:
- turkey fillet - 1.3 kg;
- albasa - 300 g;
- kirim mai tsami tare da mai ciki mai ciki wanda ba kasa da 20% - 275-300 g;
- man kayan lambu mai tsabta - 35 ml;
- alkama alkama - 60-90 g;
- Ƙasa ƙasa ko coriander - dandana;
- Spices don zaɓar daga - dandana;
- ƙasa baki barkono - dandana;
- gishiri;
- sababbin ganye (zabin).
Shiri
Don kashewa muna ɗaukar fillet na turkey ko nama na cinya na tsuntsu, wanke shi da kyau kuma kuyi shi. Sa'an nan kuma a yanka shi a cikin shinge masu tsayi da kuma sanya su a cikin wani katako mai tsanani ko gauraye mai tsayi, wanda za mu zubar da man fetur mai tsabta. Lokacin da ake yanka launin turkey, girka su da gishiri, ƙasa da coriander ko nutmeg, ƙara kayan yaji zuwa dandano, dandano tare da barkono baƙar fata, haɗuwa da zuba gilashin ruwan zãfi. Idan ana so, zaka iya ƙara yankakken Bulgarian barkono da tumatir. Saɗa kwanon rufi tare da murfi kuma barin naman don sauko da wuta a kan wuta.
A wannan lokacin, muna tsabtace kullun da kuma yankakken albasa da kuma toya shi, yana motsa shi har sai da zinariya. Yanzu zuba alkama alkama kuma tsaya a kan babban zafi na minti biyu ko uku, ci gaba da interfering. Sa'an nan kuma muna matsawa da albasa albasa zuwa nama, ku haxa shi, kawo shi dandana da gishiri da kayan yaji kuma bari ya fadi tsawon minti ashirin da biyar.
Bayan haka, zamu sa kirim mai tsami, haxa shi kuma bari tasa ta ci gaba da minti biyar. Yanzu kara idan kana son melrenko yankakken sabo ne, yalwa, rufe yaduwan tare da murfi, kashe murji kuma bari muyi karin minti goma.
Stewed turkey a kirim mai tsami miya a multivark
Sinadaran:
- nama turkey - 1.2 kg;
- albasa - 220 g;
- kirim mai tsami tare da mai ciki mai ciki ba tare da kasa da 20% - 220 g;
- man kayan lambu mai tsabta - 35 ml;
- kaza ko kuma kayan lambu - 220 ml;
- hatsi mustard - 90-120 g;
- farin fari bushe - 120 ml;
- Spices don zaɓar daga - dandana;
- black barkono barkono - dandana;
- gishiri;
- sabon ganye.
Shiri
An wanke nama na Turkiyya, an cire shi da tawul na takarda ko takalma kuma a yanka shi cikin yanka. A cikin manyan mutane don zuba man fetur mai sauƙi, kunna yanayin "Frying" ko "Baking" da kuma sanya nau'in turkey. Bayan da aka naman nama daga kowane bangare, ƙara karamin yankakken albarkatun da aka riga aka tsabtace su kuma suyi tare tare domin wani minti biyar zuwa bakwai.
Yanzu mun ƙara giya kuma mu ci gaba da wanka har sai karshen ya kwashe kusan rabin. Bayan haka, zuba a cikin broth mai tsanani zuwa tafasa, sa kirim mai tsami, mu dafa abinci tare da gishiri, barkono barkono, ƙara kayan yaji don dandana ku kuma kunna na'urar zuwa aikin "Gyara". Domin nama ya zama taushi, yawanci ya isa minti talatin, amma idan kuna shirya manyan ɓangaren turkey zai iya zama wajibi don ƙara lokaci zuwa arba'in ko hamsin hamsin.
Yanzu ƙara hatsin hatsi, kadan yankakken sabo ne ganye kuma mun fitar da tasa a cikin wannan shirin na minti goma.
Za a iya yin turkey a kirim mai tsami kamar yadda wannan girke-girke za a iya dafa shi a cikin tanda ta hanyar riƙe shi a cikin rufin sauté ƙarƙashin murfi a zafin jiki na 180 digiri na arba'in zuwa hamsin.
Turkiyya tare da namomin kaza a kirim mai tsami miya
Sinadaran:
- turkey fillet - 450 g;
- namomin kaza - 350 g;
- man kayan lambu mai tsabta - 35 ml;
- kirim mai tsami tare da mai ciki mai yawa fiye da 20% - 250 g;
- An cire ruwa - 75 ml;
- tafarnuwa - 1-2 hakora;
- sabo ne ganye - dandana;
- Spices don zaɓar daga - dandana;
- ƙasa baki barkono - dandana;
- gishiri.
Shiri
An yanke wanke da busassun fillet din