Yau za mu fada a cikin girke-girke mu, cewa zaka iya sauri da sauƙi dafa daga naman alade zuwa na biyu. Jita-jita da aka ba zai ba da lokaci mai tsawo, kuma sakamakon zai wuce duk tsammanin.
Naman alade tare da haushi don na biyu
Sinadaran:
- alade (ɓangaren litattafan almara) - 490 g;
- albasa albasa - 85 g;
- tafarnuwa hakora - 1-2 inji mai kwakwalwa.
- Adzhika bushe - 10 g;
- tumatir manna - 45 g;
- hops-suneli - 1 tsuntsu;
- alkama gari - 25-35 g;
- paprika ja kasa - 10 g;
- laurel bar - 1-2 guda;
- sunflower ba tare da dandano mai - 55 ml;
- sugar granulated - 10 g;
- babban gishiri - 10 g.
Shiri
Abu mafi sauki wanda zaka iya yi daga naman alade zuwa na biyu shi ne don dafa shi da haushi. Irin wannan nama za a iya ƙarawa tare da cikakken kowane tasa, zai zama dadi a kowane hali.
Don gane wannan ra'ayin, muna wanke nama mai naman alade da ƙananan cubes ko ƙananan ƙwayoyi, saka su a cikin wani sauyi, babban kwanon rufi ko kwano da man fetur da kuma fry da yanka zuwa lalata da kuma kawar da duk danshi. Yanzu mun sa albasa da tsabta tare da albasa masu tsami, sa'annan mu ajiye abinda ke ciki na jita-jita a kan zafi mai zafi, yana motsawa lokaci-lokaci, har sai tausin kayan lambu. Yanzu zuba a cikin gari da kuma shige shi tare da nama da albasa don minti daya, to, ku sa maniyyi na tumatir, ku zuba a cikin sukari da gishiri kuma ku toya tasa, yin motsawa, don minti uku.
A mataki na gaba, muna sama da ruwan tafasa don mu rufe kayan ciki, zamu kuma sauke adzhika, paprika, hops-suneli, laurel da sliced tafarnuwa cloves, shawo kan kome a hankali, rufe murfin tare da murfi, rage wuta zuwa mafi ƙaranci kuma ku ci naman har sai naman ya zama laushi. minti arba'in.
Menene azumi kuma mai dadi don dafa daga naman alade zuwa na biyu a cikin tanda?
Sinadaran:
- alade (dukan chunk) - 1,1-1,3 kg;
- oranges - 450-550 g;
- tafarnuwa hakora - 4-5 inji mai kwakwalwa.
- barkono da gishiri - dandana;
- aromatic bushe ganye to zabi daga - 2-3 tsunkule.
Shiri
Daga dukkan nau'o'in naman alade iri-iri, mafi yawan lokuta don dafa abinci yana shagaltar da zaɓuɓɓuka don nama a cikin tanda. Amma duk da saurin kisa, irin wannan nama ba kawai zai kasance mai ban mamaki ba ga kayan ado a cikin mako-mako, amma zai zama zama mai kyau a kowane tebur.
Kowane naman alade ya wanke, busassun, ya shafa sosai a kowane bangare tare da gishiri, barkono da kuma busassun busassun ganyayyaki, kuma sunyi naman tafarnuwa tare da tafarnuwa da aka sa a kan wani sashi ko a cikin hannayen riga. Idan za ta yiwu, ya fi kyau barin naman a kayan yaji don wani lokaci don jiƙa. Idan babu lokaci, ba kome ba, muna ci gaba da cigaba da shirye-shirye nan da nan. Gudana taina, yayyafa ta ruwan zãfi, a yanka a cikin tsutsa da kuma shimfiɗa a saman da kuma a gefen alade. Saka hannayen riga ko sutura, rufe nama tare da takarda na biyu kuma rufe gefuna, kuma mun aika da gasa a cikin tanda. Da farko yawan zafin jiki na na'urar ya kasance a matsakaicin matakin, kuma bayan minti goma sha biyar an rage zuwa digiri 185 kuma muna dafa nama don wani sa'a.
Kafin yin hidima, sa naman alade a kan tasa kuma a yanka a cikin nama.
Azumi da dadi na biyu na naman alade a kan kwanon rufi
Sinadaran:
- alade (wuyansa ko kafada) - 780 g;
- albasa albasa - 195 g;
- sunflower ba tare da dandano mai - 55 ml;
- a cakuda kayan yaji don nama - 2 tsunkule;
- babban gishiri da barkono - dandana.
Shiri
A matsayin wani zaɓi, naman alade na na biyu zai iya kawai toya a cikin kwanon rufi,
Saboda haka, wuyansa ko felu an yanke shi cikin yanka kimanin centimetimita uku da girmansa kuma an sanya shi a cikin kwanon frying mai tsanani da man fetur. Mun ba da nama nama launin ruwan kasa, yayin da muke cike da wuta mai tsanani, sa'annan mu sanya rabi na albasa da kuma naman nama tare da kayan lambu da ke kan wuta a matsakaici har zuwa laushi na karshen. A ƙarshen kakar frying da tasa da gishiri, barkono da kayan yaji.