Masu amfani da wuta sune kayan gargajiya na asali na al'adun gargajiya na Rasha. Akalla 2 jaridu na bayyanar wannan tasa mai ban mamaki ne sanannu. A cewar wani sashi, wadannan kayan kirki masu kyau sun kirkira ta dafa ɗaya daga cikin shugabannin Pozharsky. Da zuwan Grand Duke, wannan mai dafaccen kayan dafa ya dafa cutlets daga nama mai kaza saboda rashin cin nama a wannan lokacin a cikin gidan abinci. Wata ma'anar ita ce ainihin: wannan tayi ya ƙirƙira shi ne daga macen maigidan mai suna Torzhok, irin Daria Pozharskaya, a farkon karni na sha tara. Babban mawallafin Rasha, mai suna Alexander Pushkin, ya ambaci waɗannan cututtuka masu ban mamaki a cikin waƙoƙinsa, wanda ba abin mamaki bane - Torzhok yana kan hanyar doki daga St. Petersburg zuwa Moscow. Pozharsky cutlets - wani dadi tasa kuma quite wuya a shirya, sabili da haka yana bukatar wani m kulawa. Ana amfani da naman gandun wuta akan kaza ko turkey. Za mu tuna da cewa qwai da albasa ba a amfani da su don shirya cututtukan wuta ba.
Muna dafa cutlets
Saboda haka, cutlets kaza su ne wuta. Don shirya wannan tasa mai ban sha'awa za mu buƙaci:
- 500 g naman kaza (rabi daga kafafu, rabi na biyu daga ƙirjin, don haka yana da kyau saya duka, mai ganyayyun kifi mai kyau);
- 2-3 tablespoons na halitta (zai fi dacewa rustic) man shanu;
- 2-3 tablespoons na madara madara halitta;
- 1 kopin ruwan sha ko madara don soaking gurasa;
- 2-3 yanka farin gurasa;
- 2-4 kayan lambu na tablespoons don frying;
- barkono baƙar fata;
- gishiri, ganye.
Shiri:
Ana iya dafa nama nama a cikin hanyoyi guda uku: cire nama ta wurin mai sika, a yanka tare da wuka ta hannu ko a haɗuwa (blue, chopper). Wadannan hanyoyi guda biyu sun fi dacewa, tun da naman nama ya canza tsarin da nama ba tare da wata ila ba. Gurasa ya kamata a cike da gurasa (ko madarar madara), sa'an nan kuma squeezed, amma ba yawa ba. Koma, ƙara gurasa zuwa mince kaza, tare da man shanu mai narke, cream, bushe kayan yaji da gishiri. Duk abin da aka haɗe. Yanzu sanya gurasar frying a kan wuta da kuma wanke man fetur (zaka iya amfani da mai kaza mai narke maimakon man shanu). Muna samar da takalma mai laushi mai ma'ana (idan a tsakiyar kowane wuri karamin bit man shanu - zai zama musamman mai dadi, cutlets zai zama mai ban sha'awa da m). Yawancin lokaci ana dafa ɗayan cututtukan wuta tare da breadcrumbs, wato, su yanke cutlet a gurasa kafin a frying. Wasu lokuta a tsakiyar cutlets sanya kashin kaza daga shin ko cinya - mai yiwuwa don a iya cinye cutlet din, hannun gidan na har yanzu.
Fry da patties daidai
Hakanan zaka iya toshe cututtukan daga bangarorin biyu (dan kadan juya su ta hanyar amfani da spatula), sa'an nan kuma a cikin tanda don kawo cikakken shiri. Don yin wannan, sa takarda mai laushi mai sauƙi a kan takardar gishiri mai greased ko a cikin yumbu mai banƙyama na musamman, ko gilashi. Takarda ko burodi tare da cutlets saka a cikin tanda, mai tsanani zuwa matsakaici zafin jiki. Yawan zazzabi bazai kasance da ƙananan ba, in ba haka ba za a bushe cutlets. Za mu gasa da cutlets har sai sun shirya, wanda zafin jiki mai ƙanshi da launin shudi na launin ruwan kasa masu launin fata zasu sanar da su. Hakanan, kullun wuta na wutsi daga kaza suna shirye. Wannan shi ne tasa don tebur mai laushi, sabili da haka ya kamata a yi amfani da shi zafi (ko dumi) kuma an shirya shi sosai. Cold da warmed cutlets rasa su dandano mai ban sha'awa.
Pozharsky cutlets daga turkey
Kuna iya dafa kayan kirki masu cin nama masu kyau masu amfani da nama. A wannan yanayin, ana yin duk abin da aka yi kamar yadda aka shirya a cikin shirye-shiryen cututtukan wuta daga nama mai kaza, kawai dan ƙara yawan lokacin dafa abinci. Dole ne a yi amfani da cututtukan wuta tare da gilashi mai laushi na soyayyen dafa, Boiled ko kuma dankali da aka yi dafa ko gishiri. Har ila yau yana da kyau don bauta wa wasu mikiya mai tsada kuma ba ma zafi ba, kayan lambu da aka tumɓuke, salted, stewed a kirim mai tsami ko marinated namomin kaza da / ko classic Rasha raznosoly. Don ƙone cututtuka za ku iya yin amfani da karfi mai karfi na Berry ko ruwan inabi mai haske.