Gudura a cikin tanda shine ainihin hanya, lokacin da yanayi ko wasu yanayi ba zai baka iznin fita daga yanayin ba, amma kuna so a kebab. Wadannan girke-girke guda biyu za su ba ka zarafi don jin dadi kamar wasan kwaikwayo da kuma mamaki ta hanyar dafa abinci.
A dabi'a, kana buƙatar zabi nama mai kyau, saboda daskararre yana da kyau don ƙarewa. Har ila yau wajibi ne a zabi wani ɓangare na gawar, daga abin da za ku dafa kebab shish. Zaka iya ɗaukar sashin koda daga cikin sacrum, wannan nama ba shiyi ba, amma a lokaci guda ba shiru ba, ko da yake, yana shirya daga gare shi, yana da kyau a yi amfani da karin kayan da za a samo kayan daɗaɗɗa. Amma idan ka sayi wuyan kaya, to naman alade bazai buƙatar amfani da shi ba, amma shish kebab zai kasance a duk wani hali. Saboda haka, naman nama shine kawai a gare ku bisa ga zaɓin.
Yadda za a dafa shish kebab daga alade a cikin tanda a kan skewers ba tare da yin amfani da skewers?
Sinadaran:
- nama na sacrum na alade (koda kashi) - 1 kg;
- man alade - 200 g;
- albasa - 3 guda;
- lemun tsami - 1/2 inji mai kwakwalwa.
- giya vinegar - 20 g;
- coriander (ƙasa);
- black barkono (ƙasa);
- cilantro (dried);
- Basil (dried);
- marjoram (dried);
- gishiri.
Shiri
Saboda haka, ya kamata a wanke nama sosai a yanka a cikin guda guda masu kama da cubes, kada ku yanke nama tare da sanduna, ba za a yi soyayyen ba. Kayan kayan inji, idan ba su da wata ƙasa, sanya su a cikin inji na lantarki na dan mintuna kadan a cikin yanayin "iyakar", saboda haka zasu bude mafi kyau. Mix gishiri da duk kayan yaji tare da man shanu, domin man mai kyau shine mai gudanarwa a tsakanin kayan yaji da naman, bayan zuba a cikin ruwan 'ya'yan lemun tsami don nishaɗin nama da spoonful na vinegar kawai don dandano. Albasa mai tsabta a puree ta kowace hanya da aka samo a cikin ɗakin abinci da kuma bayan hadawa tare da cakuda kayan yaji, tare da nama. Tun lokacin da marinade ya ƙunshi vinegar, lokacin da za a yi amfani da gwano ya kamata a rage zuwa 3-4 hours, ba haka ba, vinegar mai laushi nama ne kawai wannan lokaci, to, tsari yana da sauran hanya a kusa, yana fara yanka da kebab keji.
A gaba, kunna tanda don dumama har zuwa digiri 250, kuma saka skewers na katako a cikin ruwa, dole ne a yi su na tsawon minti 15 don kada su ƙone a cikin tanda. Cringing nama a kan skewers kar ka manta bayan kowane yanki don saka a kan skewers wani shinge na yanki na mai. Sa'an nan skewers aika a kan lattice a cikin tanda kuma kada ku manta a saka a karkashin wani lattice wani kwanon rufi. A cikin tsari, dole ne a sauya kebab shish sau ɗaya, tun da za a riƙa yin burodi da karfi. Kuma hawan hayaki daga mai, zai nuna alama cewa samfurin yana iya riga ya shirya.
Yaya za a dafa wani bishiya mai shish a gida daga kaji a cikin tanda a cikin tanda?
Sinadaran:
- ƙwayar kaza - 1, 5 kg;
- kyafaffen salo - 150 g;
- dankali (manyan) - 3 kwakwalwa.
- kayan lambu mai - 50 g;
- albasa - albasa 3;
- ruwan inabi mai bushe - 70 g;
- paprika - 1 teaspoon;
- kati;
- barkono;
- gishiri.
Shiri
An yi wanka da kyau a cikin ƙananan cubes, ƙara albasa a yanka a cikin zobba da haɗuwa, amma a hankali, ƙoƙari kada ya lalata zoben albasa. Spice da cakuda da gishiri, man shanu da ruwan inabi, to, ku haɗa wannan cakuda tare da nama, kuma a hankali. Don shirya nama zai kasance a shirye a cikin wata biyu
Peetled dankali a yanka a rabi kuma ya sanya layi a cikin gilashi lita uku ko gwangwani, zai yi aikin aikin injiniya, ko da yake zai dace da cin abinci. A preke soaked skewers alternately kirtani a kan naman alade, albasa, kaza. Koyaushe fara da ƙare tare da man alade da albasa. Skewers tare da nama a tsaye a tsaye a cikin tukunya, danna su a cikin dankali, ba fiye da 3 skewers a kan kwalba. Rufe wuyan wuyansa tare da nau'i biyu na takarda kuma aika zuwa wata wuta mai sanyi don 1 hour, saita yawan zazzabi a digiri 230.