A cikin wannan labarin an gabatar da bambance-bambance na pilaf, wadanda aka fi dacewa da su don cin abinci kawai a gida. Plov yana daya daga cikin waxanda suke yin amfani da ita na gabas da suka samo tushe a cikin abincinmu, shan wuri mai kyau da kuma jin dadin shahararrun shahara. Sabili da haka, girke-girke na gurasar abinci a gida suna da matukar dacewa kuma basu buƙatar gabatarwa.
Yaya za a dafa abinci mai kyau a gida?
Sinadaran:
- nama nama - 0,8 kg;
- albasa - 280 g;
- karas ba manyan - 290 g;
- sugar - daya tsunkule;
- man kayan lambu - 125 ml;
- ruwan zafi - 755 ml;
- shinkafa don pilaf - 510 g;
- tafarnuwa - 1 kai;
- kayan yaji don pilaf - dandana;
- gishiri.
Shiri
Don shiri na pilaf gida, mun yanke shawarar daidaita da girke-girke na multivarka.
Albasa ana binne da shredded by semirings, da karas sandunansu ko kara a kan babban grater. Chicken yanke zuwa guda na kowane size. Kurkura sosai da ruwa.
A kan nuni, muna bayyana aikin "Baking", zuba man kayan lambu a cikin akwati da kuma sanya karar da aka haɗe tare da sukari. Mu darken shi na minti goma, ƙara kadan ray da kuma fry shi a bit. Kusa, jefa nama ku tsaya, motsawa, don minti goma sha biyar. Mun yi amfani da kayan yaji mai yawa ga pilaf, sa kuɗin shinkafa da kuma zuba salted ruwa. Abubuwan da ke cikin kwano ba su haɗu ba, rufe murfin kuma canza shirin zuwa yanayin "Plov" na minti arba'in. Bayan minti ashirin da biyar, za mu wanke tafarnuwa daga tsumma, ku wanke shi kuma mu sanya shi a cikin pilaf, ba tare da dauka a kan hakora ba, kuma zubar da dan kadan cikin girman.
Bayan lokaci ya ɓace, muna gwada shinkafa don shiri. Gaba, zamu bar tasa a cikin yanayin "Yankewa" don wani minti 15-17 kuma za a iya aiki zuwa teburin, yada wani tasa m a faranti. Bugu da ƙari, za ku iya hidimar kayan lambu da kayan lambu ko albasa.
Ta yaya za ku dafa Uzbek pilaf a gida?
Sinadaran:
- rago - 0,650 kg;
- shinkafa don pilaf - 0.6 kg;
- ruwan zafi - 0,850 l;
- albasa - 185 g;
- karas - 350 g;
- m barkono - 1 yanki;
- tafarnuwa kananan - 1 kai;
- mai tsabtace man fetur - 145 ml;
- zir (cumin) - 15 g ko dandana;
- freshly ƙasa baki barkono - dandana;
- Barberry dried - 15 g ko dandana;
- gishiri.
Shiri
Rawan daji mai laushi ya wanke sosai da ruwa, aka zana tare da tawul ɗin takarda da kuma yanke shi cikin ƙananan maƙalai.
A cikin kwanon rufi tare da matse mai zurfi zuba man fetur mai tsabta, dumi har sai bayyanar hazo da kuma shirya nama mai shirya. Mun yi launin ruwan shi da kuma kara karar da aka yanka tare da bambaro. Mun tsaftace albasa da albasarta da kuma bayan minti hudu ko minti biyar a cikin kwanon frying zuwa nama tare da karas. Fry all together domin minti goma sha biyar, stirring.
A halin yanzu, wanke shinkafa kuma jiƙa shi na minti 15-20. Sa gaba, ɗebo ruwa, ƙara croup zuwa nama tare da kayan lambu da kuma zuba ruwan zãfi. Yarda gishiri, ziru, barberry, barkono, barkono da barkono
Muna ajiye tasa a kan wuta har sai shinkafa ya karbi dukkanin ruwa daga sama. A wannan lokacin muna rufe gilashin frying tare da murfi kuma rage wuta zuwa karami. Bayan minti goma sha biyar, cire gurasar frying daga wuta kuma a rufe ta da wani abu mai dumi don minti goma sha biyar.
Da zarar an shirya kayan ƙanshi a kan babban farantin, mun sanya kan kan tafarnuwa da barkono a tsakiyar, kuma a kan tarnaƙi muna shirya sabbin tumatir a yanka su cikin sassan nama da rabi-nau'i na letas ko kuma dafa albasarta.