Belyashi wani biki ne mai ban sha'awa a cikin Tatar da al'adun gargajiyar Bashkir, daya daga cikin kayan da aka fi so da abinci na yau da kullum na Rasha. Tare da kalmar "belyash", ana amfani da kalmar "musayar". Belyasha tare da nama a cikin Tatar - ƙananan yankuna tare da rami a tsakiya, dafa a cikin man fetur (wanda ba a taɓa yin gasa ba). Shirya belyashi daga sabo ko yisti kullu tare da nama (ba shakka, ba naman alade) ko sauran kayan shayarwa ba. Wasu lokuta sukan shirya belyashas da belyashas a kan kefir , amma wadannan jita-jita ba su kama da kayan kaya na mutanen Tatar ba.
Bari mu bayyana yadda ake dafa belyashi tare da nama daidai.
Kana buƙatar shirya kullu da shayarwa - shi ne naman saccen naman sa, naman alade ko rago (ko dukan irin wadannan nama a cikin haduwa daban-daban). Zaka iya amfani da nama nama. Kullu ga belayas a Tatar ya fi kyau don shirya yisti - yana da kyau kuma ya fi ƙarfin sannu a hankali. Belyashi daga kullu marar yisti ya kamata a ci a cikin sa'o'i 2-3 bayan yin burodi.
Belyashi a Tatar
Don haka, muna shirya tufafi na Tatar bisa ga girke-girke na al'ada.
Sinadaran:
Don gwajin:
- alkama gari mai daraja - game da tabarau 6;
- madara - 500 ml;
- Chicken kwai - 2 inji mai kwakwalwa.
- ruwa 250 ml;
- gishiri - 1-2 tsp.
- sugar - 1-2 tsp.
- yisti - 50 g;
- man shanu, na halitta - 100 g;
- sunflower man fetur - 2 tbsp. spoons.
Don shaƙewa:
- yankakken nama (naman sa ko naman alade + rago 1: 1) - 1.2-1.6 kg;
- albasa - 1 pc.;
- yankakken nama (ko ruwa) - 0.5 kofin;
- gishiri da busassun kayan yaji - dandana.
- wani ɗan kayan lambu kaɗan don frying.
Shiri
Shirye-shiryen Belyasha tare da nama yana farawa da kullu. Da farko mun shirya cokali: zuba madara a cikin ladle, narke sukari, gishiri da yisti, ƙara 2 tablespoons na gari, haɗa sosai da kuma sanya a cikin wani wurin dumi na minti 20. Bayan wannan lokaci, hankali ƙara ruwa, kwai da sifted gari zuwa cokali. Ƙara man shanu mai laushi, shafa man shafawa tare da sunflower, a hankali knead kuma ta doke da kullu. Sanya kullu a cikin kwano, rufe da adin goga mai tsabta da kuma sanya shi cikin wuri mai dadi na minti 30, sa'an nan kuma yi, sake sake motsawa kuma ya bar zuwa na biyu.
Yayin da kullu ya dace, shirya nama cika. Muna wucewa ta hanyar naman mai nama da matsakaici ko babban ƙarfe da albasa. Ƙara zuwa shaƙewa busassun kayan ƙanshi da ɗan 'ya'yan itace don juiciness (idan ya cancanta). Zaku iya maye gurbin broth tare da madara gaba daya, to, cikawar zai kasance mai mahimmanci.
Muna knead da kuma haɗa da kullu, daga gare ta mun samar da nau'i mai nau'i daidai. A tsakiyar kowane ɗayan muka sanya kyakkyawan ball na nama mai naman. Ba mu yi nadama nama ba. Mun lanƙasa gefuna kowane belaya kuma muna tsage shi don haka akwai karamin rami a tsakiyar.
Gasa man a cikin kwanon frying. To fry beljashi daga bangarorin biyu a kan wuta. Game da shirye-shirye don sadarwa mai kyau zinariya inuwa.
Zaka iya, ba shakka, dafa Belyasha tare da nama a cikin tanda. Kuma dole ne in ce wannan hanyar za a iya la'akari da lafiya, daga ra'ayi na abincin abincin. Belyashi a Tatar a cikin tanda yana kusan kamar fried. Sai kawai a wannan yanayin aikin karshe shine yin burodi a cikin tanda. An shirya shi, ya kafa Belyashi a kan takarda mai greased da gasa a cikin tanda
Bambancin madadin na cikawa ga beljash yana yiwuwa kuma: za'a iya shirya shi daga nama da dankalin turawa. A nan ne kimanin kimanin: ga kashi 1 na nama mai naman da muka dauki kashi 1 na dankali (ta nauyi), kuma 1 kwan fitila, busassun kayan yaji da gishiri. Hakanan zaka iya ƙara kwai 1 kaza. Nama tare da albasa an shige ta wurin mai nama, kuma dankali ana rubbed a matsakaici ko m grater. Yi hankali a rage ruwan 'ya'yan itace dankalin turawa. Irin wannan cika bai kamata ya dade ba, don haka dankali bazai yi duhu ba.
Belyashi ya ƙare sosai, ya yi aiki tare da kaumiss, katyk ko sabo shayi. Ƙara karin bayani - Belyashi ya tafi da sauri.