Abin da muka kasance muna kira a cikin kwalban a cikin kwalban, a gaskiya ma, shi ne abin da aka saba da shi - gishiri - wanda muke nunawa tare da taimakon hanyoyin ingantawa. Ku bauta wa kuma ku ci irin wannan tasa ya fi dacewa da talakawa, kamar yadda za a iya yankewa cikin rassan ciki, kamar tsiran alade. Daga cikin wadansu abubuwa, wannan appetizer ya fi dacewa a yayin gabatarwar kuma ya sa yawancin baƙi.
Gurashin kaza tare da gelatin a cikin kwalban filastik
A gaskiya, zaka iya sauya girke-girke zuwa dandano, maye gurbin kaza tare da wani nama ko ma samfurori. Ba kamar sanyi na gargajiya ba, wanda dole ne a bufa shi har tsawon sa'o'i, irin wannan nau'i mai sauƙi an shirya a cikin kimanin sa'o'i 3, la'akari da ƙarfafawa, kuma yana buƙatar kuƙanci daga gare ku.
Sinadaran:
- kaza na matsakaici matsakaicin;
- gelatin (foda) - 25 g;
- da laurel leaf;
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
Shiri
Idan ka yi amfani da dukan kazaccen kaza, kuma ba kawai nama daga ƙirjin ba, to raba shi, ajiye fata, da kuma sanya shi a kan kwanon rufi mai ƙanshi. Amma ba ka bukatar ƙara man fetur. Jira frying guda har sai launin ruwan kasa, kuma babu buƙatar, domin nan da nan, kyawawan lokutan, sanya laurel leaf a kansu, murkushe chives da kuma zuba da ruwa don su rufe. Rufe yi jita-jita tare da murfin kaza kuma barin kome da kome don sauƙaƙe a kan matsakaici zafi na rabin sa'a.
A halin yanzu, zaka iya zuba gelatin tare da ruwan sanyi, bin umarnin, sa'annan ka bar granules su kara.
Bayan rabin sa'a, an warkar da kaza, to, ɓangaren ɓangaren litattafan ya rabu kuma ya kakkarye cikin ƙananan ƙananan. An saka tsuntsaye a cikin kwalban.
Gelatin mai yalwa ya kamata a shafe shi a cikin dumi mai daɗi kuma ya zuba cakuda kaza cikin kwalban. Tabbatar cewa dukkanin ɓangarorin suna rufe jelly, in ba haka ba zai iya rinjayar bayyanar tasa. Ka bar kwalban a cikin sanyi don daskare abin da ke ciki, to a hankali ka yanke harsashin filastik kuma ka cire jelly.
Hanyar girke a cikin gida a cikin kwalban
Idan kana son yin abincin abincin abincin, sai ka ba da fifiko ga fararen nama. A cikin wannan girke-girke, adadin kaza zai zama yankakken kayan lambu.
Sinadaran:
- filletin kaza - 1.2 kg;
- gelatin - 25 g;
- broth kayan lambu - 620 ml;
- zaki da barkono - 90 g;
- albasa - 75 g;
- dintsi na cakuda ganye.
Shiri
Raba rawanin kaza a cikin guda kuma kawo shi a shirye a kowace hanyar da ake so: zaka iya fitar da tsuntsu ko tafasa shi, sa'annan ka tara shi a cikin guda. Babban abu - kar ka manta game da condiments.
Yayin da aka dafa shi, ya yankakke kayan lambu kuma ya ajiye su tare da man shanu na man shanu har sai dafa ya dafa. Mix kayan lambu tare da kaza da kuma ganye.
Gelatin tsallaka a cikin dumi daɗa har sai granules bace gaba daya. Next, Mix kayan lambu da kaji da kuma zuba guratin gelatin cikin kwalban. Ka bar duk abin da ya shafi mahimmanci. Kafin yin hidima, kaza a cikin kwalban a gida an cire shi da hankali ta hanyar yanke wani shafi na filastik.
Yadda za a dafa kaza a cikin kwalban?
Sinadaran:
- kaza - 1 yanki;
- gelatin - 25 g;
- black peppercorns - 3 guda;
- da laurel leaf;
- albasa - 140 g;
- tsunkule na tafarnuwa.
Shiri
Zuba wanke kaza tare da ruwa don a rufe shi, kuma tafasa shi zuwa cikakke shirye-shiryen, ƙara kayan yaji, laurel da barkono barkono, da kuma sanya albasa gaba daya. Bayan kwantar da tsuntsaye, raba nama daga kasusuwa kuma ya raba shi a kananan ƙananan. Broth da iri gelatin a ciki. Ciyar da ganyayyaki tare da gel broth a cikin kwalban, sannan ka bar har sai da gaba ɗaya. Cire takarda, a hankali yankan kwalban.