Mantas - wani abincin da ya fi kyau a cikin sararin samaniya, amma saboda tsawon abincin, ba kowa yana so ya gwada shi ba. Musamman ga wadanda basu so su damu tare da gwajin, muna bada shawarar samar da motar turbu, wanda yake da sauƙi a shirya tare da nau'o'i daban-daban: nama na yau da kullum ko kayan lambu mai sauƙi, amma ko da yaushe yana da mamaki sosai, musamman tare da wasu biredi.
Lazy Manty - girke-girke
Manti mai laushi ba kawai sauƙin shirya ba, amma har ma da hotuna. Wadannan, tare da kaza, an samu su da kyau sosai, saboda an dafa shi a cikin fure da kuma kiyaye shi ko da bayan dafa abinci.
Sinadaran:
Don gwajin:
- ruwa 240 ml;
- gari - 480 g;
- qwai na kaza - 2 inji.
Ga cikawa:
- nama ko mutton - 560 g;
- mai - 60 g;
- dankalin turawa - 280 g;
- farin albasa - 300 g;
- zir - 3 g;
- ganye na cilantro.
Shiri
Shiri, kamar yadda muka saba, za mu fara da gwaji. Beat qwai tare da ruwan dumi kuma ƙara zuwa ruwa mai kyau tsunkule na gishiri. Muna janye gari a kai a kan tebur, a tsakiya muna yin zurfi da kuma zub da shi cikin kwai. A hankali a ɗauka gefen gefen gari, za mu tsintsa da kullu mai tsabta, kuma mu rufe shi da fim, mu bar cikin zafi don rabin sa'a. Sauran sauran kullu an yi birgima a cikin wani Layer game da millimeter lokacin farin ciki da kuma lubricated tare da mai.
Don cikawa muna amfani da cakuda nama mai naman alade tare da naman alade. Ga nama mun ƙara kananan albasa da albasa, sa'an nan kuma mu sanya zircon shrubs da kananan giras na coriander. Idan ba ka son coriander, to maye gurbin shi tare da faski.
Muna daukan wani ɓangare na cikawa kuma rarraba shi a cikin ƙwallon ƙwallon jiki, komawa daga gefen 4-5 cm. Ka rufe naman tare da kyauta kyauta kuma ka watsar da wuka. Ninka kullu tare da cika a cikin toho kuma sanya shi a greased grille na mantovarki ko steamer. Cook don wata ƙarancin minti 40-45. Idan akwai yiwuwar wannan, to, ku shirya mantles mai laushi a cikin multivark ta yin amfani da yanayin "Dafa abinci" da lokaci ɗaya.
Rashin hankali a kan matashin kayan lambu
Sinadaran:
- kullu (duba girke-girke na baya);
- abincin naman - 380 g;
- farin albasarta - 450 g;
- karas - 320 g;
- tafarnuwa - 5 kwayoyi;
- kabeji - 400 g;
- tumatir miya - 450 ml.
Shiri
Kafin ka shirya mantles mai laushi, bari mu yi dawowon kayan lambu don matashin kai. Yanke rabi da albasa da hada shi tare da karar karam da yankakken kabeji. Yada kayan lambu a cikin kwanon frying, zuba tumatir miya da rabin gilashin ruwa. Kayan kayan lambu suna rufe tare da murfi kuma an sanya su suyi dashi a kan jinkirin wuta, yayin da muke ɗaukar kayan ado.
Raskatav ya kulle kullu, ya rarraba nama da nama tare da albasa da kayan yaji. Ninka kullu a cikin wani takarda kuma a yanka shi a ko'ina, kashi na 4-5 cm Ka sanya riguna a kan matashin kai tare da yanke zuwa sama kuma ka bar zuwa sata don minti 50 akan zafi kadan. Idan kana so ka yi launin ruwan kasa, sai ka shirya maniyyi mai laushi a cikin tanda a cikin kwanon rufi da gurasa, dafa masa cuku ko kamar haka.
Yaya za a dafa manti mai laushi?
Sinadaran:
- kullu (duba girke-girke na farko);
- man kayan lambu - 45 ml;
- matasa kabeji - 450 g;
- farin albasarta - 200 g;
- karas - 180 g;
- tafarnuwa cloves - 4-6 sassa;
- tumatir manna - 40 g.
Shiri
Finely shred kabeji da kuma misali kwatanta karas da farin albasarta. A cikin kwanon frying, mun sha kashi na uku na man fetur kuma mun haxa dukkan kayan lambu don minti 7-10. Bayan lokacin da aka raba, ƙara gurasar tumatir zuwa gurasar frying, zuba kashi biyu bisa uku na gilashin ruwa da stew har sai da taushi. Shirya cakudawa mai dumi don dumi, kuma a halin yanzu muna mirgine kullu a cikin wani babban harsashi kadan fiye da millimeter lokacin farin ciki kuma sa shi tare da kashi na biyu na man fetur. Muna rarraba cika daga kayan lambu ta gwaji kuma mirgine shi a cikin takarda. Rubuta "maciji" a cikin kwandon mai da aka cika da man shafawa da kuma sanya shi a cikin ruwan da aka yi da salted har awa daya.