Alade naman alade - girke-girke

Bayyana girke-girke daga naman alade, ba da hanzari ba, amma sakamakon zai cika lokacin da kuka ciyar.

A girke-girke na Boiled-kyafaffen alade kafa hams

Sinadaran:

• naman alade naman alade - 1 pc.
• gishiri - 200 g;
• sukari - 20 g;
• barkono m - 5 inji mai kwakwalwa.
• jan giya - 100 g;
• tafarnuwa - 4 hakora;
• cloves - 3 buds;
• Laurushka - 3 ganye;
• barkono barkono - 10 inji mai kwakwalwa.
• ruwa - 2 lita.

Shiri

Duk kayan yaji, tafarnuwa da gishiri, gishiri da sukari, zuba ruwa mai zãfi, to, ku haxa da kyau, kada ku ajiye gishiri akan kasa. Bayan haka, a lokacin da wannan marinade ya warke, ƙara ruwan inabi kuma cika wannan ruwa tare da naman alade. Brine dole ne cikakken rufe alade. A cikin wannan yanayin, naman alade ya yi karya na mako guda a wuri mai sanyi kamar firiji, kowane kwana 2 yana bukatar a juya. Bayan irin wannan shiri dole ne a dakatar da shi bushe, wanda yawanci yakan karɓa daga sa'o'i 7 zuwa 10. Bayan wannan, lokacin da kafa ya bushe, sai a ɗaure ta da tsutsaccen dafa abinci kuma a dafa shi da tafasa mai rauni sosai. A matsakaici, dafa abinci yana ɗaukar minti 40 a kowace kilogram. A ƙarshen naman alade ba zai fita daga ruwan zafi ba, dole ne ya shafe tare da shi, wannan yana da mahimmanci. Bayan haka sai a dakatar da shi kuma a bushe shi akalla 3 hours. Kuma yanzu aika naman alade zuwa smokehouse don ranar sanyi shan taba.

Abincin girke naman alade a cikin tanda

Sinadaran:

• ham - 4 kg;
• zuma - ¼ kofin;
• gishiri;
• tafarnuwa - 5 hakora;
• barkono;
• ruwan 'ya'yan lemun tsami - ¼ kofin;
• yankakken ƙasa;
• busar mustard - ½ tsp;
• coriander;
• marjoram.

Shiri

Wanke da bushe naman alade, kada ka cire fata a kowace hanya. Tare da wuka mai maƙarƙashiya, a yanka duk naman alade, kamar dai kuna zana katako mai laushi, yankan kawai fata ba tare da shafa nama ba. Mix dukkan sinadirai sai dai tafarnuwa da hamshawar haɓaka, sakamakon abincin saurin marinade. Yanzu yanki tafarnuwa don damuwa, kuma a wasu wurare, zai fi dacewa inda aka riga an yanke fata, yin fashewa mai zurfi, tare da wuka. Kada ka cire wuka, jiƙa da tafarnuwa a cikin marinade da ingantacciyar ma'ana kamar skewers, tura tafarnuwa cikin zurfi ruwa daga wuka. Tafarnuwa dole ne a yi zurfi sosai, daɗaɗɗen tafarnuwa zai iya ƙone a lokacin da aka gasa kuma ya ba da wari mai ban sha'awa da launin kore ga nama. Sa'an nan kuma rufe shi da yalwan alade na marinette, kuma jira a kalla sa'o'i 12, har sai an cika aikinka. A yawan zafin jiki na digiri 180, an narkar da naman alade na awa 1 a kowace kilogram 1, hakika a cikin tanda mai tsayi. Yi sauki a cikin hannayen riga, idan a cikin ra'ayinka bai zama cikakke ba, to, minti 20 kafin a gama, a hankali yanke sutura, amma ba har ƙarshe, don haka kada ku ci mai da ruwan 'ya'yan itace. Yi hankali da kula da hannuwanku, zafi mai zafi na farko zai fito.