Cutlets daga kifi

Kifi, a matsayin tushen magungunan phosphorus da mahimmanci masu muhimmanci da kuma bitamin shine dole ne don yin amfani da ita akai-akai. Za a iya sauƙaƙe kawai a cikin tanda, a dafa shi a cikin tanda ko kuma amfani dashi a matsayin tushen dashi masu kyau. Sakamakon karshe na aikace-aikacen kifi za mu yi la'akari da ƙarin bayani kuma bayar da wasu girke-girke mai ban sha'awa.

Yaya za a dafa yankakken ja?

Sinadaran:

• jan kifi (fillet) - 360 g;
• Chicken zabi kwai - 1 yanki;
• mayonnaise lokacin farin ciki - 30 g;
• dankali sitaci - 30 g;
• albasa albasa - 65 g;
• babban gishiri gishiri da barkono barkono (cakuda iri iri) - dandana;
• gari don gurasa da kayan lambu don frying.

Shiri

Idan kullun kifi ba a kwashe shi ba a cikin wani abincin nama ko kuma a cikin wani abun da ake ciki, kuma a yanka shi da wuka, cutlets zasu zama masu daɗaɗɗa da m. A wannan yanayin, za mu shirya samfurori daga kifin kifi. Ana wanke adadin samfurin da aka yashe daga fata da kasusuwa.

1. Shink da kifaye cikin cubes a matsayin karami kuma zai sanya a cikin kwano.
2. Muna fitar da su a kan ƙwayoyin cutlets, zuba sitaci dankalin turawa da kuma mayonnaise.
3. Mun tsabtace kwan fitila, yanke shi sosai da kuma sanya shi a cikin kifin kifi.
4. Muna ƙara gishiri, barkono da kuma haɗuwa sosai.
5. Bayan kimanin minti talatin, lokacin da jigon kwalba ya zama dan kadan, zaɓi kananan rabo tare da cokali, sanya shi a cikin kwano tare da gari, toshe da cutlets, ba su siffar daidai kuma saka su cikin frying pan a cikin wani mai dumi.
6. An katse a bangarorin biyu na samfurin yada a kan farantin kuma yayi aiki a teburin.

Cutlets daga kogin kifi

Sinadaran:

• kifaye - 680 g;
• madara da madara ko ruwa - 95 ml;
• alkama marar yalwa - 55 g;
• albasa albasa - 85 g;
• gurasa gurasa - 95 g;
• babban gishiri gishiri da barkono barkono (cakuda iri iri) - dandana;
• sunflower man fetur marar tsami ko man zaitun - 65 ml.

Shiri

Mafi matukar aiki a cikin shirye-shiryen nama mai naman daga kogin kifi don cutlets shine rarrabe jiki daga kasusuwa. Ya kamata a fara ne kawai bayan bayanan da tsaftacewa na kifaye.

1. Sakamakon fillet an yanka a cikin rabo kuma ya wuce ta wurin nama grinder. Hakazalika, nada yankakken yankakken da albasa da aka yi da su, kazalika da yalwa cikin ruwa ko madara.
2. Mun kara gishiri da barkono a cikin gurasa, haɗuwa da ci gaba da yin ado da frying da kayayyakin.
3. Muna yi kananan cutlets tare da hannayenmu, dafa su a cikin gurasa don cin abinci da kuma yada su cikin mai mai tsanani a cikin kwanon rufi.
4. Da zarar ana yanka launin toka a bangarorin biyu, zamu shimfiɗa su a kan farantin da kuma bautar su a teburin.

Cutlets daga kifi kifi

Sinadaran:

• kifi kowane - 880 g;
• madara da madara ko ruwa - 155 ml;
• alkama marar gari - 155 g;
• Yawan kaza mai ƙwai - 1 yanki;
• gashinsa na kore albasarta - 45-55 g;
• gurasa gurasa - 95 g;
• babban gishiri gishiri da barkono barkono (cakuda iri iri) - dandana;
• sunflower man fetur marar tsami ko man zaitun - 65 ml.

Shiri

1. Kowane kifi ya kamata a tsabtace da farko, a wanke shi, sannan a sanya shi a cikin jirgin ruwa mai dacewa, a zuba ruwa mai tsabta kuma ya sa a kan kuka don dafa.
2. Mintina goma sha biyar daga lokacin tafasa, sai mu sanya kifaye a kan colander, bari muyi ruwa kuma muyi sanyi kadan, sa'an nan kuma mu cire dukkan kasusuwa, ta raba su daga ɓangaren litattafan almara.
3. Kwarar ɓangaren litattafan almara, tare da daɗaɗɗen fararen gurasa na alkama, an zubar da nama tare da mai naman kuma ya sanya shi a cikin kwano.
4. Ƙara karamin yankakken yankakken albasa, gishiri da barkono, ta doke kwai kuma a haɗa da kome da kyau.
5. Yanzu muna samar da siffar cututtuka na gargajiyar gargajiya, dafa su a kananan gurasa don yin burodi da kuma sanya su cikin frying pan da man fetur a ciki. Fry samfurori zuwa launi, mai cin nama a bangarorin biyu.