Abincin "Wellington" (Kudan zuma Wellington, Eng.) - kyauta mai mahimmanci ga teburin abinci na iyali. Gaskiya ce, wannan wani yankakken naman sa, gasa a cikin kullu tare da namomin kaza. Tasa yana da labarin. Wasu sun yi kuskuren cewa wannan tasa ne ɗan gari na babban birnin New Zealand - Wellington. A hakika, kayan girke-girke na naman sa "Wellington" an kirkiro shi ne daga shugaban mashahurin masanin Ingila Arthur Wellesley Wellington kamar harshen Ingilishi na kayan gargajiya na gargajiya na Faransa - "fillet a gwajin." An yi suna ne domin girmama nasarar da sojojin Birtaniya suka jagoranci jagorancin Duke na Wellington a kan sojojin Napoleon Bonaparte a cikin yakin Waterloo a 1815.
Yadda za a dafa naman sa "Wellington"?
Don haka, muna yin naman alade.
Sinadaran:
- 0.6-1 kg na naman mai naman naman mai kyau (mafi kyawun duk wani abu wanda ya kasance tare da gwargwadon kwalliya);
- gram 500 gurasar kaya (zaka iya saya shirye-shirye a cikin babban kanti);
- 1-2 albasa;
- a gram na 250-300 namomin kaza;
- 1-2 yolks na ƙwai kaza don lubricating da kullu;
- 2 tablespoons Dunkon dabba;
- freshly ground black barkono;
- 4-5 kayan lambu na tablespoons don frying (yana da kyau don amfani da sunflower daskarewa da kuma tace sanyi guga man);
- gishiri.
Shiri:
Na farko, ƙananan shawarwari don zaɓar wani zane mai dacewa. Abincin ya kamata a yi sanyi (ba daskararre ba), kusan kyauta daga veins kuma, ba shakka, zai fi dacewa daga dabba.
Nama dukan sarkar salting kuma zuba ruwan gishiri daga kowane bangare a ko'ina. Yanzu toya nama daga kowane bangare a cikin kwanon frying mai daɗaɗɗa zuwa wani inuwa mai launin ruwan zinari na ɓawon burodi. Dole ne a fara yin gumi tare da ƙarancin man fetur mai zafi a kan zafi mai zafi. Me ya sa yake haka? Ya kamata a sami ɓawon burodi da ke rufe ruwan 'ya'yan itace a ciki. Idan gilasar frying ba ta da zafi sosai, yawan zazzabi a lokacin frying ba zai isa ba, ruwan 'ya'yan itace zai sami lokaci don ya fita cikin frying pan.
Shirya namomin kaza
Bayan frying, naman yana da sanyaya da sanyaya a kowane bangare tare da ƙwayar Dijon. Bari sanyi don minti 40 da kuma, bayan kunna wani a cikin fim din abinci, za mu cire shi har sa'a daya a firiji. Shirya cakuda albasa-albasa. Wanke da dried namomin kaza da albarkatun da aka yankakke an zubar (yana yiwuwa a hada, amma dabam). Muna dakin karamin frying da fry a albarkatun man fetur. Mun cire albasa da spatula kuma toya da namomin kaza har sai launin ruwan kasa. Of namomin kaza dole ne ƙafe wuce haddi danshi.
Haɗa
Bayan lokacin da aka ƙayyade, muna cire nama daga firiji. Fayil da aka gurfanar da shi da kullun ya bayyana kuma ya yanke cikin rabi. Gungura cikin sanyi da ake so. Muna sanya takardar kullu a cikin takarda mai greased. Mun yada a kan takarda wani nau'i mai mahimmanci na 1/4 albasa-naman kaza domin yadin ya juya ya zama nama. Saka nama a saman kuma rufe tare da sauran albasa-naman kaza. Rufe saman tare da takarda na biyu na kullu kuma ya juya gefuna, yanke abin da ya wuce. Yanzu mun maiko da kullu tare da kwai
Mun yi gasa
Mun sanya kwanon rufi a cikin tanderun da aka kai a kimanin 200ºC. Gasa ga kimanin minti 20, sannan rage yawan zafin jiki zuwa digiri na 170 da kuma gasa don wani minti 20-30. Yi amfani da naman naman mu "Wellington" kuma a hankali ya juya zuwa wani kayan abinci kuma a yanka a cikin yanka. Zaka iya yi ado tare da twigs na greenery kuma ku bauta, alal misali, tare da giya giya "Guinness" ko Ginger ale. Tabbas, jan tebur ruwan inabi ko busassun sherry ma mai kyau ne.