Saboda dandano maras kyau, farashi mai sauƙi, da sauƙi da kuma saurin dafa abinci, tsire-tsire na kaji sun zama daya daga cikin shahararrun nama nama a kan tebur ɗinmu, a kan ranar da aka yi a ranar da kuma ranar hutu. Mafi yawan sau da yawa ga nama nama mai cin nama shine cuku, a cikin girke-girke an kuma sanya daya daga cikin manyan ayyuka.
Chicken Chops da Cheese a cikin tanda
Sinadaran:
- filletin kaza - 580 g;
- man zaitun - 65 ml;
- grated cuku - 130 g;
- Zakaran - 160 g;
- bushe farin giya - 750 ml;
- tafarnuwa hakora - 4 inji mai kwakwalwa.
- kaza mai kaza - 480 ml;
- sitaci - 5 g;
- Butter - 15 g.
Shiri
Yayin da tanda yayi zafi har zuwa digiri 190, zaka iya shiga cikin tsuntsu. Yanke kajin kaji tare da rabi, da kisa a hankali. Sanya fillet a kan takardar burodi, lokacin karimci tare da gishiri a teku kuma yayyafa da mai. Bari tsuntsu ta riƙe a cikin tanda na minti 7-10.
Ciyar da miya. Ciyar da namomin kaza a cikin yawan man shanu da tafarnuwa, ku zuba su da giya kuma ku bari ruwa ya ƙafe ta 2/3. A cikin wasu tablespoons na broth, dilute da sitaci da kuma zuba a cikin bayani tare da sauran broth zuwa namomin kaza. Ka bar miya don ɗauka. Zuba miya a kan abincin burodi ga tsuntsu, yayyafa shi da cakulan hatsi kuma komawa cikin tanda na wani minti 3-4.
Cikakken hatsi a cikin ƙwanƙwasa
Sinadaran:
- filletin kaza - 750 g;
- kwai fata - 2 inji mai kwakwalwa.
- sitaci - 10 g;
- gari - 35 g;
- kore faski - 2 tbsp. spoons;
- tafarnuwa hakora - 2 guda;
- Dijon mustard - 5 g;
- grated cuku - 45 g;
- ham - 45 g.
Shiri
Kowace karamar kaza ta yanke kuma ta bude a cikin littattafai, kazalika ta doke har zuwa kowane matakin kauri, sa'an nan kuma kakar tare da gishiri na teku da man shafawa tare da ƙananan ƙwayar mai daɗi mai ƙanshi daga gefen yanke.
Dama a cikin cuku da tafarnuwa da manna da manna, sanya wuri cuku cika a kan ƙwallon kaza, rufe dukkan abin da yanki na naman alade, sa'an nan kuma tare da rabi na biyu na fillet, ke haɗa gefuna biyu tare da toothpick.
Whisk da sunadarai tare da sitaci da gari, ƙananan kwakwalwan fillets a cikin sakamakon da aka yi da batter da launin ruwan kasa cikin frying pan.
Gwangwani na kaza tare da abarba da cuku
Sinadaran:
- filletin kaza - 420 g;
- abarba - 4 zobba;
- salted kokwamba - 60 g;
- yanka da wuya cuku - 8 inji mai kwakwalwa.
- kirim mai tsami - 15 g;
- dried faski, tafarnuwa, barkono cayenne - a kan tsunkule.
Shiri
Tallaka tsabtace kaza don tsabtace su a cikin kauri. Yanke kowane fillet tare da faski, tafarnuwa, barkono cayenne da gishiri. Yi sauri a foda kajin a cikin kwanon frying tare da karamin man fetur don samun filletta, sa'an nan kuma canja wuri guda zuwa wani abin da ke yin burodi da kuma sanya tanda zuwa digiri 190. Rufe Kuru tare da kimantawa, abokiba da cuku. Saka tsuntsu a cikin tanda na wani minti 7.
Gwangwani na kaza tare da tumatir da cukuwar narkewa
Sinadaran:
- filletin kaza - 640 g;
- dried tumatir - 45 g;
- alayyafo ganye - 60 g;
- Dried marjoram, thyme - ta tsunkule.
- sarrafa cuku - 110 g;
- wuya cuku - 35 g.
Shiri
An riga an tsaftace shi kuma a yanka a cikin litattafan litattafan da aka yanka a dan kaji dan lokaci kadan, yayyafa da man fetur kuma ya bar dakin zafin jiki na mintina 15. Saka kayan lambu masu ƙanshi tare da fillet guda suna yada a kan katako tare da yanke zuwa sama. Rub da ƙananan ƙwayar cuku da kuma haxa shi da cuku mai narkewa. Saka wani sashi mai kyau na cakuda a kan rabin rabin kaza, a saman - dintsi na ganye da alade da wasu nau'i na tumatir tumatir. Rufe kazamin "kaza" tare da rabi na biyu na fillet kuma fara frying a kan zafi mai zafi har sai waje na kajin yana kama da ɓawon burodi, cikakke a cikin ciki, kuma cuku ba ya laushi, a matsayin mai mulki, ba zai wuce minti 6-7 a kowane gefe ba.