Veal - tausayi da kuma buƙatar hannun hannu na nama mai dafa, wanda ya dace don dafa abinci biyu a wuta, da kuma a kan kuka ko cikin tanda. Game da girke-girke a cikin tanda muka yanke shawarar magana da kara.
Cikakken nama a cikin tanda
Sinadaran:
- yankakken daga nama zuwa kasusuwa - 1 kg;
- tafarnuwa cloves - 2 inji mai kwakwalwa.
- orange - 1 yanki;
- tarragon tarbiyya;
- ruwan inabi mai bushe bushe - 50 ml;
- Brown sugar - 10 g;
- farin giya vinegar - 75 ml;
- naman sa broth - 190 ml;
- Butter - 15 g.
Shiri
Kafin kafa abincin a cikin tanda, yanke gurasar fina-finai da raguwa, sannan kuma a saka su a gilashin ko yumbu. Shirya gwangwani mai yalwaci, yalwar zest da ruwan 'ya'yan itace tare da yankakken tarragon, da ruwan inabi. Ka bar naman a cikin marinade don akalla awa daya, saka jakar a firiji. An shayar da naman alade daga ruwa mai zurfi, gishiri tare da barkono, sa'an nan kuma toya a kan zafi mai zafi tare da ƙara mai man zaitun don naman ya rufe shi da kyawawan kwaya daga kowane bangare.
Canja wurin ɓoye zuwa takardar burodi da kuma sanya shi a cikin tanda mai dafafi don 150 ° C na minti 15-20. A halin yanzu, gurasar frying wadda nama ke da gurasa aka ƙaddara tare da farin giya da broth. Zuwa ruwa, kara gishiri da sukari kuma dafa shi har sai an cire shi ta 2/3. Zuwa gaurayayyen miya ƙara man shanu da kuma yin amfani da shi ga yankakken.
A girke-girke na cin nama a cikin tukunya a cikin tanda
Sinadaran:
- man zaitun - 30 ml;
- nama (don shafewa, tare da mai) - 800 g;
- namomin kaza - 300 g;
- farin albasa - 90 g;
- tafarnuwa cloves - 6 inji mai kwakwalwa.
- stalks na seleri - 2 pcs.;
- gari - 20 g;
- bushe jan giya - 120 ml;
- naman alade - 370 ml;
- wani reshe na Rosemary.
Shiri
Muna watsa kwanon rufi mai laushi da frying kuma tofa naman a ciki don minti 2-3 a kowane gefe, sa'annan a matsa shi zuwa farantin. Saka namomin kaza a wuri, toya su na minti 5 kuma ka haxa da albasa da stalks na seleri. Fry namomin kaza da kayan lambu don mintuna 3, saka tafarnuwa tare da Rosemary da gari, kuma cikin rabin minti cika duk abin da giya. Lokacin da rabin rabi ya sha ruwan inabi, ƙara broth zuwa gare shi, jira ruwa don tafasa da kuma zub da tushe daga cikin tasa cikin tukunya don yin burodi. Sa'an nan kuma mu aika da nama kuma mu sanya kome a cikin tanda mai dafafi don 150 ° C na tsawon sa'o'i.
Abincin nama mai dadi a cikin tanda zai kasance a shirye a lokacin da naman ya fara fadawa sauƙi a cikin fannoni daban lokacin da ya taɓa.
An girke kayan naman ganyayyaki da dankali a cikin tanda
Sinadaran:
- kafa na maraƙi - kimanin 3 kg;
- tafarnuwa cloves - 5 inji mai kwakwalwa.
- dankali - 900 g;
- farin albasarta - 200 g;
- man shanu - 60 g;
- Dried thyme - 5 g;
- naman sa broth - 250 ml.
Shiri
Gilashin mota ƙarƙashin ruwa mai gudu, sa'an nan kuma a hankali ya bushe shi. Tare da taimakon wuka mai tsayi amma kamar dogon lokaci (kamar "fillet") muna yin ƙananan ramuka mai zurfi a cikin nama, wanda muke sa cloves da tafarnuwa da dabino. Rubuta ƙafafunmu da daidaitattun gurasar gishiri da ruwa da barkono.
Amma dan dankali, ya kamata a wanke gashi sosai, sabili da haka kawai a yanka kashi hudu. Ta hanyar misali, muna yin albasa. Ana amfani da kayan lambu a kan kayan da ake yin burodi. Yayyafa kome da kome tare da Rosemary, kuma a saman wuri tafarnuwa cushe da tafarnuwa. Ana cin nama a 180 digiri na tsawon sa'a biyu da rabi, yana zub da ƙafa tare da broth domin nama ya rufe da ɓawon burodi, ba ya bushe, kuma kayan lambu suna kwance a cikin cakuda broth da ruwan nama.
Kafin yin hidima, naman alade da aka yi a cikin tanda ya kamata ya tsaya, an rufe shi da takardar takarda don akalla minti 20, in ba haka ba, lokacin da slicing dukan kayan da aka ajiye ajiyayyu za su saurara kuma nama zai bushe.