Cikakken sliced jerky, wanda shine abincin abin ban sha'awa - basturma, abincin da ya samo mana daga Armenia (bisa ga wasu kafofin daga Turkiyya). Za a iya adana naman da aka shirya a wannan hanya na dogon lokaci, tun da babu firiji da yanayin zafi sun taimaka wajen yaduwar samfurin.
Yadda ake yin basturma?
Da farko, zaku bukaci nama - naman sa. Amma, zaka iya yin kokarin shirya abun ciye-ciye na naman alade ko turkey. Hanyar yin basturma kusan iri ɗaya ne ga waɗannan nau'o'in nama, kawai kayan kayan kayan yaji zasu bambanta. Amma lokacin lokacin bushewa, ya dogara ne akan yanayin: drier shi ne kuma mai zafi, da sauri da basturma zai kasance a shirye. Kyauta wajibi shi ne chaman - an kira shi shamabala ko fenugreek. Shi ne mai jagorancin da ya ba basturma wani dandano mai dadi. Har ila yau, Ina so in lura cewa dakin da za a bushe nama ya kasance da kyau kuma ya bushe.
Basturma a Armenian
Da zarar al'ummomin gabas suka shiga cikin bushewa nama, to, za mu iya shirya basturma, wanda aka samo kayan girke a kasa.
Sinadaran:
- nama - 1 kg;
- bay bar - 3 inji mai kwakwalwa.
- gishiri - 2 tbsp. spoons;
- black barkono - 1/3 tsp.
- chaman - 3-4 st. spoons;
- coriander - 1 tbsp. cokali;
- paprika - 1 tbsp. cokali;
- barkono barkono - 1/2 tbsp. spoons;
- cumin - 2 tbsp. spoons;
- tafarnuwa - dandana.
Shiri
Nama (mafi kyau naman sa) ba tare da mai da wanke wankewa ba, dried da kuma rubutun da gishiri, ganye mai laushi da barkono baƙar fata. Mun sanya shi a cikin kwano da kuma sanya shi a cikin firiji don kwanaki 5-7. A kowace rana mun juya nama a kan.
Lokacin da naman ya shirya don bushewa, za mu cire shi, a wanke shi da gishiri, bushe shi kuma a zalunta ta wata rana ko biyu. Sa'an nan, muna yin rami a cikin namanmu, saka sandan katako da rataye shi don kwanaki 4-5 don bushe. Bukatar da ake buƙata ita ce ɗaki mai kyau.
Yanzu, mun dauki chaman, wanda aka yi amfani da shi a duk wani kayan girke-basturma na Armenia, muna tsintsa shi da ruwa (mai dumi), ƙara sauran kayan yaji. Dole ne mu sami gruel, daidaito daidai da mustard. A cikin wannan cakuda ya bar naman a rana don a yi masa kwalba a cikin firiji. Sa'an nan kuma, an sake kwaskwarima Layer mai laushi tare da raguwa kuma an dakatar da shi bushe na 1-3 makonni. Dangane da yanayin zazzabi da sauyin yanayi, lokacin da ake cin abinci na basturma zai bambanta. Ana sanya ƙaddara da dama kaddarorin da samfurin zai saya: dole ne ya danƙaƙe kuma dan kadan ya yi duhu.
Basturma daga turkey
Hakika, naman saccen naman sa shine girke-girke na musamman don basturma. Amma, ana iya shirya shi daga wasu nama. A cikin wannan girke-girke, za mu gaya maka yadda ake yin basturma daga turkey.
Sinadaran:
- turkey breast - 1 kg;
- tafarnuwa - 1 kai;
- gishiri - 2 tbsp. spoons;
- adzhika - 1 teaspoon;
- giya - ½ kofin;
- bay bar - 2 inji mai kwakwalwa.
- albasa - 1 yanki;
- barkono - 5 Peas;
- cakuda busassun kayan yaji - 2 tbsp. spoons.
Shiri
An shirya gidan basturma daga turkey kamar haka. Na farko, muna yin marinade, wanda muke tafasa lita na ruwa da gishiri, albasa, barkono da ajika. Bari ruwa ya kwantar da hankali, sa'an nan ku zuba ƙirjin ku a cikin firiji don wata rana.