Wannan labarin zai mayar da hankali kan abincin Georgian. Za mu gaya maka yadda zaka dafa chihirthmu. Wannan shi ne jakar Georgian. A gare mu, abu ne mai ban mamaki a wuri na farko saboda babu kayan lambu a ciki, a wani lokacin kawai ana iya kara albasarta. Mafi sau da yawa, anyi miyan Georgian daga kaza, amma wani lokacin ana amfani da rago. Yana da sauƙi kuma mai sauri don shirya shi, babu samfurori da samfurori na musamman da ake bukata. Duk abu mai sauki ne kuma m.
Chihirtma a Jagorancin
Sinadaran:
- kaji gida - 700 g;
- Dill ganye - 50 g;
- kore cilantro - 50 g;
- qwai - 1 yanki;
- ruwan 'ya'yan lemun tsami - 50 ml;
- gari - 1 tbsp. cokali;
- barkono barkono da m barkatai - 6 inji mai kwakwalwa.
- gishiri da barkono - dandana;
- bay bar - 2 inji mai kwakwalwa.
Shiri
Don yin wannan miyan, ya fi kyau a dauki kaji na gida, tun da kajin gonar masu tsirrai ba su samo albarkatu mai kyau wanda muke buƙatar dafa abinci ba. Yanke kajin a cikin guda, wanke shi, ƙara shi a saucepan da kuma zuba kimanin lita 2 na ruwan sanyi, ƙara kamar laurel ganye, 'yan wake na barkono da baƙar fata. A kan wuta mai tsanani ya kawo tafasa, sa'annan rage zafi da kuma dafa don kimanin awa 2, shan kashe lokaci lokaci daga kumfa. Solim da barkono broth dandana.
Fat, wadda aka kafa a kan gurasar, muna kashewa, amma ba zubar ba, amma sanya shi a cikin kwanon frying. Muna cire kaza, cire fata, cire nama daga kasusuwa kuma yanke shi a kananan ƙananan. A ɗan ansa shi a cikin kwanon rufi da mai. Broth tace ta hanyar cheesecloth ko sie sie. Yanzu kara da ganye na Dill da cilantro. Muna kwantar da gari da fry shi kadan a cikin kwanon rufi, sai ku ƙara dan kaza kaza a ciki kuma ku haxa shi da kyau, kada a sami lumps. Ana zuba ruwan magani a cikin broth kuma sake sake hade, ƙara ganye da kuma dafa don kimanin minti 5. A halin yanzu, kayar da kwai, ƙara kimanin 100 g na dumi amma ba zafi broth da lemun tsami ruwan 'ya'yan itace, Mix, zuba a cikin wani saucepan da broth. A wannan lokaci ya riga ya kashe, amma har yanzu yana da zafi. Mun sake haɗuwa. Sa'an nan kuma an dafa miya, amma ba mu kawo shi a tafasa ba. Kafin mu kasance a kan teburin a cikin kowane farantin mun shimfiɗa kajin, sannan sai mu zub da miya kanta. Mun yi ado tare da yankakken lemun tsami. Chihirtma su kaza shirye.
Chihirtma daga mutton
Sinadaran:
- rago - 0,5 kg;
- gari - 20 g;
- man shanu - 20 g;
- albasa - 1 yanki;
- qwai - 2 guda;
- ganye na Dill - 30 g;
- Saffron - 0,5 tsp;
- innabi vinegar - 40 ml;
- gishiri - dandana.
Shiri
Na farko, rago na, yanke shi a kananan ƙananan kuma zuba shi da ruwan sanyi. Mun sanya kwanon rufi a wuta, kawo shi a tafasa, sa'annan rage wuta kuma dafa har sai naman ya shirya. A yayin dafa abinci, yana da muhimmanci don cire kumfa mai kafa. Lokacin da naman ya zama taushi, za mu samo shi daga broth, da kuma rage ruwa. Yanzu finely sara da albasa, soya shi a man shanu, ƙara gari,
Yanzu kawo broth zuwa tafasa. Gisar vinegar, ma, kawo shi tafasa ¬ (a cikin akwati dabam), sa'an nan kuma zuba shi a cikin miya. Kashe shi, bari a kwantar da shi har dan lokaci. A halin yanzu, whisk kwai yolks, ƙara kadan chilled broth, Mix, zuba a cikin miya da kuma Mix da kyau. Bugu da ƙari, zafin zafi na chihirtmu, amma mafi mahimmanci, bazai buƙatar a bufa shi ba, in ba haka ba yolk zai yi ta motsawa, kuma wannan baza'a yarda ba. A ƙarshe, ƙara crushed kore dill.