Chicken bukukuwa a cikin cuku-cream miya

Idan mukayi magana game da tausayin nama na kaza, to, wannan shi ne kayan da za a iya kira "taushi." Kuma wannan duka duk da cewa tsarin shiri kafin ban-da-kasa yana da sauki kuma ba aiki ba ne.

Abin girke-girke na ƙwayoyin kaza na kaza a cikin cuku mai tsami

Sinadaran:

• fillet na kaza - 0,5 kg;
• albasa - 1 albasa;
• cream 15% - 200 ml;
• cuku ba wuya - 150 g;
• kwai - 1 yanki;
• tafarnuwa - 3 hakora;
• barkono;
• gishiri.

Shiri

Don yin irin waɗannan bukukuwa, za ku buƙaci buƙatun yara kawai, tun lokacin da daskararriyar ya dace kawai don dafa a batter ko kashewa. Kuma idan kuna so ku samu kwalliyar kaji mai kyau a sakamakon ƙarshe, to, ku sami filletin kazaccen ɗan kaza wadda ba a daskarewa a cikin sanyi ba. An wanke da kyau, busassun kuma an ɗauka da kyau tare da guduma don nama ko amfani da abin nadi na musamman. Bayan an yanke filletin a kananan ƙananan, dan kadan ya fi girma fiye da ƙwayoyin nama. Albasa ma suna buƙatar a zubar da su sosai sosai, amma har yanzu wuka, wani buri na katsewa cikin puree ba shi da daraja. Yin amfani da tafarnuwa, kamar yadda kullun yake kasancewa a kowane mutum, masu ƙauna suna raba shi ta hanyar jima'i, wasu a cikin nama, wasu kuma a cikin miya. Amma, yana yiwuwa a yi dukkan tafarnuwa zuwa nama, ba tare da ƙara shi ba. Yanzu ta doke kwai a cikin naman, gishiri da kuma kara barkono, haɗuwa da kyau, ƙara albasa da sake sakewa. Tare da karamin kirim mai amfani, yin amfani da ɗayan dafa abinci don yalwata kayan abinci mai zafi wanda za ku yi gasa. Yi amfani da sauran bukukuwa kuma a ajiye su a kan gurasar da aka yi a cikin laka daya. A cikin tanda mai dumi, sanya kwallaye na tsawon minti 12-15 a digiri 180, kuma a wannan lokacin shirya kayan abinci don miya, haxa gurasar cuku mai tsami da cream. Bayan mataki na farko na yin burodi ga kowane biki sai a saka shi a kan cakulan miya kuma a cikin tanda na minti 20.

Chicken bukukuwa a cream miya da cuku da kuma namomin kaza

Sinadaran:

• Zakaran - 250 g;
• cream 15% - 200 ml;
• cuku - 70 g;
• man kayan lambu - 60 g;
• fillet na kaza - 0,5 kg;
• faski - rassan 5;
• breadcrumbs - 50 g;
• gari - 30 g;
• albasa - albasa 2;
• kwai - 1 yanki;
• tafarnuwa - 3 hakora;
• barkono;
• gishiri.

Shiri

Tsayar da kwararan fitila duka, daya daga cikinsu za a yi amfani da miya, da na biyu don bukukuwa. Yanke gishiri, yanke shi sosai sosai kuma ya doke da kwai a ciki, tunawa da gishiri da barkono. Sa'an nan kuma a hankali a haƙa, zuba a albasa, yankakken faski kuma maimaita hanya na kneading. Gasa buro don mai, kuma daga Sakamakon abin da ya rage ya yi amfani da kayan kwalliya kuma ya jefa su cikin gurasa, sa'an nan kuma ya sa su a cikin gurasar da aka yi a baya. Sanya albasa don soya, kuma yanke da namomin kaza cikin faranti kuma aika zuwa albasa bayan ya juya zinari. A wannan lokaci, zaka iya aikawa da kwallaye a cikin tanda mai tsayi don minti 15-20 a 180 digiri. Ku kawo namomin kaza zuwa rabin dafa shi, ku zuba a cikin kirim kuma kada ku mancewa don motsawa, ƙara gishiri da barkono, da kuma bayan sifting, ƙara gari kuma ku dafa minti kadan. Cire miya daga farantin kuma ƙara cakulan cuku cikin ciki. Bayan haka, ka cika su da bukukuwa da kuma gasa su na minti 15.