Bukatar yin dafa abinci a gida, za ku samu nan da nan, idan kun fahimci cewa wannan filin ne don kerawa, tun da akwai ka'idodin ka'idoji don shirye-shiryensa, kuma za'a iya canza lissafi na sinadaran dangane da abin da yake cikakke a gonar ko ya bayyana a kan ɗakunan kantin sayar da.
Yadda za a dafa lambman daga naman sa a Uzbek a gida - girke-girke
Sinadaran:
- yankakken naman sa - 0.3 kg;
- yankakken nama - 0,2 kg;
- yankakken nama - 0,5 l;
- gari - 3 kofuna waɗanda;
- albasa - 1 albasa;
- kwai - 1 yanki;
- karas - 1 yanki;
- turnip - 1 yanki;
- Bulgarian barkono (ja da kore) - 2 inji mai kwakwalwa.
- barkono mai zafi - 1 guga;
- tumatir - 3 inji mai kwakwalwa.
- man kayan lambu - 150 ml;
- coriander - 1 guntu;
- zira - 1 teaspoon;
- tafarnuwa - 1 kai;
- coriander - 1 teaspoon;
- barkono;
- ruwan ice - 200 g;
- gishiri.
Shiri
Lagman kullum yana farawa da noodles, gari ya kamata ta kasance daga nau'in alkama. Knead a m da sosai na roba kullu daga qwai, gari, ruwa da ½ tbsp. gishiri na gishiri, barin shi ya huta a cikin jaka ko a ƙarƙashin kwano na kimanin awa daya. Bayan haka, mirgine kullu a cikin kwanciya mai yatsa (ba thicker) da kuma yanke shi cikin tube. Kowace wa] annan takalmin ya kamata a buge shi har zuwa lokacin farin ciki na fensir na yau da kullum, wanda aka yi a kan wani farantin karfe a cikin karkace kuma an lubriced shi da man fetur. Sa'an nan kuma bayan kwata na sa'a, lokacin da ake amfani da mai a cikin kullu, a hankali ba a raguwa da karkace ba, tayi tafiya a kan abincin, yana ƙoƙarin cimma diamita kimanin 2-3 mm. Kasuwanci ba sauki ba ne kuma yana buƙatar kwarewa da fasaha. Har ila yau, daya daga cikin hanyoyin da za a shimfiɗa kayan haɓaka suna motsa shi a hannayen hannu a cikin matsakaicin ƙananan farfajiyar ƙananan kuma a hankali suna tsallewa da ƙwaƙwalwa a kan teburin, mai laushi. Daga bisani, an rufe maɓalli na noodles cikin rabi kuma sake sake hannayensu ta sake maimaita hanya. Irin wannan nau'o'in an dafa shi a cikin ruwa mai sallah ba don minti 3 ba tare da ruwa mai zurfi, sa'an nan kuma a rinsed a karkashin ruwa kuma ya yayyafa man da ke jira don saukewa a cikin bushe.
A cikin man da aka rigaya a cikin karamar, sanya wasu dafafan tafarnuwa da kasusuwa daga shinge, bayan minti kaɗan cire tafarnuwa, kuma cire kasusuwa bayan sunyi launin ruwan kasa. A halin yanzu, har zuwa gurasa, zaka iya sa albasa albarkatu, salted da nama nama, karas, da tsutsa masu juyawa. Sa'an nan barkono Bulgarian straws, da kuma kaifi mugs, amma ba tare da tsaba. Yanzu a shigar da kayan yaji da ke cike da su a cikin kwanon rufi, wanda tafarnuwa da tumatir suka biyo. Bayan an dakatar da 'yan mintuna kaɗan, har sai an yarda da tumatir zuwa ruwan' ya'yan itace, zuba a cikin broth kuma jika don wata huɗu na sa'a daya. Bugu da ƙari, tafasa da salted ruwa a cikin wani saucepan, sanya nau'u a cikin wani kumfa kunsa da sauri zafi shi a cikin wani ruwa mai zãfi, nan da nan canja shi a cikin wani zurfi tasa, sa'an nan kuma sanya abinda ke ciki na cauldron a saman, sa'an nan kuma ado da yankakken cilantro da tafarnuwa.
A girke-girke mai sauƙi don yin dadi lagman a gida
Sinadaran:
- naman alade - 0.4 kg;
- yankakken nama - 0,2 kg;
- gari - 3 kofuna waɗanda;
- albasa - 1 albasa;
- kwai - 4 guda;
- karas - 1 yanki;
- turnip - 1 yanki;
- Bulgarian barkono - 2 guda;
- barkono mai zafi - 1 guga;
- dankali - 2 guda;
- seleri - 3 mai tushe;
- eggplant - 1 yanki;
- ruwa - 0,5 l;
- tumatir - 3 inji mai kwakwalwa.
- man kayan lambu - 150 ml;
- faski - 1 bunch;
- zira - 1 teaspoon;
- tafarnuwa - 1 kai;
- coriander - 1 teaspoon;
- barkono;
- gishiri.
Shiri
Daga qwai, gari da kuma naman gishiri, yin yankakken yankakken gida. Amma zaku iya haɗuwa tare da nau'o'i masu kyau. A cikin saucepan ko wasu shirye-shirye masu launi, zuba a cikin man fetur kuma zazzabi shi kamar yadda ya yiwu, sa'an nan kuma saka wasu kayan yaji. Yanzu yayyafa tafarnuwa (3 hakora), a yanka albasa a cikin rabi guda biyu kuma tofa su da sauri a babban zazzabi. Sa'an nan kuma sanya yankakken nama da kashi zuwa kashi kashi a can, lokacin da