Lagman ita ce tabarbare ta Asiya ta Tsakiya wadda ke da kayan sinadaran - kayan da aka yi da gida da waji. Wannan shine abin da ake kira sauce, daga nama da kayan marmari. A al'ada, a Asiya ta Tsakiya, don shirya wannan tasa, an yi amfani da rago, kuma an riga an shirya dodanni tare da lagman na musamman.
Amma a kan sararin samaniya wannan kayan cin abinci na yau da kullum an canza shi kuma an tsara shi zuwa dandano. Za a iya amfani da nama ga shiri don a yi amfani da shi a cikin kowane nau'in, kuma a matsayin mai amfani da lagged ya dauki gida na musamman ko saya spaghetti. Duk wani bambance-bambancen ya cancanci kulawa da girmamawa saboda kyakkyawan dandano.
A girke mai sauƙi ga naman sa lagman a gida
Sinadaran:
- naman sa - 1 kg;
- tafarnuwa - 3-4 cloves;
- albasa - 175 g;
- karas - 175 g;
- barkono mai dadi - 175 g;
- radish kore - 150 g;
- sabo ne tumatir - 220 g;
- tumatir manna - 65 g;
- laurel bar - 1-2 inji mai kwakwalwa.
- Peas of sweet bark - 4-5 inji mai kwakwalwa.
- man kayan lambu;
- kayan yaji;
- cakuda albarkatun ƙasa;
- gishiri;
- sabon ganye;
- na gida noodles ko spaghetti.
Shiri
Abincin naman sa, mun tsoma tufafin takarda da laka mai yawa, a yanka shi a kananan yankuna da launin ruwan kasa tare da man fetur a cikin karamin kwalba ko rassan sauté. Sa'an nan kuma ƙara ruwa kaɗan, rufe murfin tare da tulun da kuma kawo nama kusan a shirye.
Muna cire sauran dadi, zuba kayan lambu mai yalwataccen kayan lambu da jefa jumlar da aka yi a baya kuma a yanka a cikin rabin zobba, da albasarta, karas da bishiya na radish da kuma toya, masu motsawa, na minti daya. A halin yanzu, muna cire barkono daga launi da tsaba, yanke su a kananan ƙananan kuma saka su a cikin kazanok. Bayan minti uku, ƙara manna tumatir, yankakken tumatir, bayan cire su daga konkoma karuwa, yankakken tafarnuwa, tofa minti biyu da kuma zuba a cikin ruwan zafi. Yawancin lagman yana ƙaddara ta abubuwan da suke so.
Chuck da tasa ƙasa tare da cakuda barkono, kayan yaji da gishiri, jefa ganye Laurel da kuma dadi barkono Peas. Bayan gurasar tasa, za mu rage wuta zuwa mafi muni, kuma za mu shafe shi har zuwa goma zuwa minti goma sha biyar.
Yanzu ya rage kawai don dafa har sai a shirye don noodles ko spaghetti. Lokacin yin hidima, sanya kwano na noodles a cikin kwano, zuba nama nama - wajoy da tinker tare da sabo ne ganye.
Abin girke-girke na lagman daga alade a gida
Sinadaran:
- Naman alade - 0.65 kg;
- tafarnuwa - 2-3 cloves;
- albasa - 155 g;
- karas - 155 g;
- barkono mai dadi Bulgarian, ja - 100 g;
- barkono barkono - 100 g;
- farin kabeji - 100 g;
- sabo ne tumatir - 220 g;
- zira - dandana;
- sabo ne ganye - dandana;
- laurel bar - 1-2 inji mai kwakwalwa.
- barkono m peas - 3-4 inji mai kwakwalwa.
- man kayan lambu;
- kayan yaji;
- cakuda albarkatun ƙasa;
- sugar sugar;
- gishiri;
- gida sanya noodles.
Shiri
An wanke naman alade, aka bushe kuma a yanka a kananan yanka. A cikin kwanon frying da matashi mai zurfi, zuba kayan lambu kadan, shafe shi a kan zafi mai zafi, soyayyen naman alade zuwa ɓawon ɓawon burodi da kuma canza shi zuwa ga karamar ko kwanon rufi. Ƙara game da lita guda na ruwan zafi, kawo zuwa tafasa, rufe murfin, kuma dafa a kan zafi mai zafi don minti arba'in.
A cikin wannan kwanon rufi inda ake da naman, ya kara man shanu idan ya cancanta, kuma yayi launin ruwan albarkatun da aka yi da baya da karas. A cikin minti biyar mun ƙara kabeji yankakken, barkono na Bulgarian da kuma toya. Zuba ɗan 'yar tsami kuma bari kayan lambu a karkashin murfi
Lokacin da aka shirya, za mu saka a cikin launi mai zurfi kafin a shirya, zuba nama tare da kayan lambu da kuma bautar da shi a teburin.
Idan ana so, zaka iya tanada tasa a cikin wani farantin da aka saka ta cikin latsa tare da tafarnuwa tafarnuwa.