Kabeji - mai dadi kuma mai gamsarwa tasa. Amma don dafa su, kana buƙatar lokaci, wanda bai dace ba. Yanzu wannan ba matsala ba ne. Za mu gaya muku yanzu yadda za mu yi layi.
Abincin girke ga ƙwaƙwalwar ƙwayar maraƙi tare da kaza
Sinadaran:
- mince kaza - 400 g;
- shinkafa - 75 g;
- kabeji - 130 g;
- tumatir a cikin ruwan 'ya'yan itace gwangwani - 330 g;
- kirim mai tsami 15% mai abun ciki - 110 g;
- qwai - 1 yanki;
- Dill - rabin rabi;
- faski - rabi-rabi.
Shiri
An wanke ruwan 'ya'yan itace, ya sa a cikin wani sauya da kuma zuba a cikin ruwa. Ya kamata ya zama 1.5 cm sama da matakin hatsi. A kan karamin wuta dafa har sai an shayar da ruwa. Kabeji kananan shredded. A cikin kwano, hada nama nama, kabeji, shinkafa da kwai. Don dandana, ƙara gishiri kuma haɗa sosai. Daga taro da aka karɓa muna samar da bukukuwa kuma za mu motsa su a cikin kwanon frying mai zurfi. Yanzu sa miya. Don yin wannan, tumatir da tumatir a cikin nasu ruwan 'ya'yan itace da kirim mai tsami. Bayan haka, ƙara kayan ciyawa, gishiri. Cika waro mai laushi daga kaza tare da miya kuma simmer a kan zafi kadan tsawon minti 30 karkashin murfi.
Kwayar kabeji marar laushi ya yi naman nama
Sinadaran:
- naman alade - 350 g;
- albasa - 120 g;
- sauerkraut - 330 g;
- shinkafa - 50 g;
- tafarnuwa - 2 cloves;
- man kayan lambu;
- gishiri;
- gari - 20 g;
- kirim mai tsami - 120 ml;
- ruwa 100 ml;
- kayan yaji.
Shiri
Idan sauerkraut da ake amfani da shi yana da m, to wanke shi. Sa'an nan kuma mu sanya shi a kan frying kwanon rufi da kuma sanya shi don yin shi softer. Dafa shi shinkafa shinkafa har rabin dafa shi. Mun wuce naman alade ta wurin nama. Kuma za a iya yin baka a hanyoyi daban-daban: yana iya zama ko dai tare da kabeji, ko juye tare da nama. An shirya sinadaran da aka shirya. Don shirya miya, sa gari a cikin rufin sauté kuma ya bushe shi har sai da zinariya. Sa'an nan kuma ƙara kirim mai tsami, ruwa, gishiri, kayan yaji da kuma dafa da miya har sai tafasa. Daga shayarwa mun yi bukukuwa, sanya su a cikin siffar, zub da miya da kuma sata mai yalwaci mai laushi daga naman alade har sai an dafa shi.
Kabeji da tsire-tsire na kabeji
Sinadaran:
- forcemeat - 300 g;
- albasa - 70 g;
- karas - 100 g;
- kabeji - 350 g;
- Rawanin shinkafa - 250 g;
- ruwan tumatir - 300 ml;
- ruwa - 300 ml;
- Dill Dill - 2 tbsp. spoons;
- man kayan lambu;
- gishiri;
- kayan yaji.
Shiri
A cikin saucepan mun warke kayan lambu da kuma fry a cikin albasarta da albasa da aka yanka, sannan mu kara nama. Yayyafa shi duka da kayan yaji, gishiri, motsawa da stew don kimanin minti 15. Ƙara kabeji mai yankakken, sake haɗuwa da sutura na minti 10. Yanzu zuba a ruwan tumatir, dafa don minti 10. Mun aika da shinkafa shinkafa zuwa sauran sinadaran kuma zuba a cikin ruwan zãfi. Yanzu muna yin wuta kadan, rufe murfin da murfin kuma kimanin minti 25 ba za'a iya rufe shi ba. Bayan haka tasa za ta kasance cikakke. Wannan, watakila, yana daya daga cikin matakai masu laushi na ƙwayoyin kabeji, amma wannan tasa ba ta zama ƙasa mai dadi ba.
Lazy ya shafe kaya
Sinadaran:
- naman sa naman - 550 g;
- farin kabeji - 400 g;
- Boiled shinkafa - 220 g;
- qwai - 2 guda;
- albasa - 250 g;
- tumatir manna - 250 g;
- kirim mai tsami - 250 g.
Shiri
Kabeji mai zurfi shinkuem, saka shi a cikin kwano kuma na minti 10 sai mu zuba ruwa mai zãfi. Finely sara da albasa da kuma toya har sai da launin ruwan kasa. Tare da kabeji, zamu sha ruwan, ƙara albasa, shinkafa shinkafa, qwai da naman sa. Solim, barkono da motsawa da kyau. Muna samar da kananan cutlets, toya su a garesu a man fetur. Ga miya mix tumatir manna tare da kirim mai tsami, gishiri da kuma ƙara kayan yaji dandana. Ana sanya gwai-gizen wake-wake a cikin ƙusa da kuma zuba tare da miya. Rufe saman tare da tsare da gasa na kimanin minti 45 a zafin jiki daidai da kimanin digiri 180.