Classic Pilaf - girke-girke

Shirya ainihin dan kasar Uzbek bisa ga girke-girke mai girke ba wuya. Ya isa isa bin wasu shawarwari masu sauki kuma, ba shakka, samun samfurori masu dacewa, da kuma a kan teburinka, cikin kimanin sa'a guda, abinci mai dadi zai haskaka dandano mai ban sha'awa.

Ƙasar Uzbek na Classic a cikin frying kwanon rufi - girke-girke

Sinadaran:

• ɗan rago - 0,5 kg;
• shinkafa don pilaf - 0,5 kg;
• ruwan zafi - 0,8 l;
• albasa - 175 g;
• karas - 350 g;
• karamin m barkono - 1 yanki;
• tafarnuwa - 1 kai;
• mai kayan lambu mai tsabta - miliyon 140;
• zira (cumin ƙasa) - 10 g ko dandana;
• ƙasa baki barkono - dandana;
• Barberry dried - 10 g ko dandana;
• gishiri.

Shiri

An wanke raguna da ruwan sanyi, an cire shi da takalma ko tawul na takarda da kuma yanke zuwa kananan guda.

A cikin kwanon rufi da matashi mai zurfi zamu zuba kayan lambu mai tsabta, dumi shi har sai hasken haske ya bayyana ya kuma shirya nama mai shirya. Muna launin ruwan shi daga kowane bangare kuma kara karas da aka riga aka tsaftace mu kuma a yanka a cikin tube. Mun tsabtace shred cucumbers ko albarkatun alkama da bayan minti hudu mun saka a cikin kwanon rufi don nama tare da karas. Fry all together domin minti goma sha biyar, stirring.

A halin yanzu, wanke sosai shinkafa har sai ruwan ya zama cikakke, kuma jiƙa shi na goma sha biyar minti. Sa'an nan kuma ɗana ruwa, ƙara croup shinkafa zuwa nama mai laushi tare da kayan lambu da kuma zub da ruwa mai gumi don tafasa. Yarda gishiri, ziru, dried barberry, barkono baƙi na ƙasa, gishiri mai gishiri da barkono mai dafafi da barkono mai tafasa mai tsalle daga ƙwanƙiri, ba tare da kallon hakora ba.

Muna ajiye tasa a wuta har sai shinkafa ya sha ruwa duka daga sama, ruwa kuma zai kasance a ciki kawai. A wannan lokacin muna rufe gilashin frying tare da murfi kuma rage yawan zafi zuwa ƙarami. Bayan minti goma sha biyar, cire gurasar frying daga wuta kuma ya rufe tasa a minti goma sha biyar tare da wani abu mai dumi.

Classic pilaf da kaza - girke-girke

Sinadaran:

• nama mai kaza - 620 g;
• albasa - 310 g;
• karas - 310 g;
• kayan lambu mai tsabtace man fetur - 110 ml;
• ruwan zafi - 850 ml;
• shinkafa don pilaf - 500 g;
• tafarnuwa - 1 kai;
• kayan yaji ga pilaf - dandana;
• gishiri - dandana.

Shiri

Muna tsaftacewa da shredircles ko cubes albasa da karas bambaro, cire tafkin ulu daga m huska da kuma wanke shi da ruwan sanyi.

Ana wanke nama mai naman alade, tsoma shi tare da takalma ko takalma na takarda, a yanka a kananan ƙananan kuma a sa shi da kayan lambu mai yalwaci mai yalwaci ko wani casserole tare da matashi mai zurfi. Mun ba da nama a launin ruwan kasa a kowane bangare, da kuma sa albasa da aka shirya da karas. Toka tare har sai laushi na kayan lambu.

A halin yanzu, kyawawan shinkafa shinkafa, canza ruwa har sai ya zama cikakke. Lokacin da nama da kayan lambu ke soyayye, muna jin daɗin cin abinci tare da kayan yaji don pilaf, sa wanka shinkafa da kuma zubar da ruwa mai burodi da salted ruwa. Lokacin da abinda ke ciki na tafasa ya tafasa da kyau, za mu rage wuta zuwa matsakaita da kuma dafa har sai an saka ruwa a shinkafa. Sa'an nan kuma mu rufe murfin tare da murfi kuma kunsa shi sosai sosai tare da wani abu mai dumi don akalla minti talatin.

Filami mai ƙanshi a yanzu yana zuwa teburin tare da kayan lambu, kayan lambu, albasa, da albarkatun rumman idan an so.

Hakazalika da girke-girke don girke plov tare da kaza, zaka iya shirya tasa tare da naman alade, ya maye gurbin shi tare da kaza. Gwaji zai zama dan kadan, amma ba kasa da wadata ba.