Manty - girke-girke

Mantas ne al'ada tasa na Asian abinci da kuma su ne kullu kayayyakin da m nama nama, steamed.

Abincin mai ban sha'awa yana buƙatar wasu siffofi da za a lura a yayin da ake samar da cikawa, kuma za a iya amfani da kullu a matsayin cikakkun dumplings.

A cikin girke-girke za mu gaya maka dalla-dalla yadda za a yi manti dama.

Classic Manty tare da nama - girke-girke

Sinadaran:

Don gwajin:

• gari - 650-700 g;
• ruwa - 300 ml;
• kwai - 1 yanki;
• gishiri - 10 g;

Ga cikawa:

• nama (ɓangaren litattafan almara) - 950 g;
• kitsen mai ko mai kitse - 200 g;
• Dankali tubers - 200 g;
• albasa - 500 g;
• zir - 15 g;
• ƙasa coriander - 15 g;
• black barkono barkono - 10 g;
• gishiri - 10 g;
• man kayan lambu don lubrication.

Shiri

Kayan girke-girke na yin gwajin gwaji yana da kyau. An ƙera gari mai noma kuma mun ƙudurta cikin cikin kwano mai zurfi, kullun cikin kwai kuma ƙara ruwan sanyi, baya kwashe gishiri. Muna haɗuwa da tsantsa mai maƙalawa, wanda ba a kwashe shi ba. Ku rufe shi da tawul mai yatsa ko kunsa shi da fim din abinci kuma ku bar shi don fadin gugu don akalla awa daya.

A halin yanzu, shirya cika. Muna wucewa ta wurin mai naman nama tare da babban gishiri ko a yanka a kananan nama da mai ko kitsen mai. Mun tsabtace mu da albasa sosai a kan albasa, mun cire tubers dankali daga konkanninsu kuma muyi komai sosai. Kuna iya, a hakika, cire kayan lambu ta hanyar kayan aiki, amma dandano kayan da aka shirya zai rasa kadan daga wannan. Season tare da gishiri gishiri, barkono barkono, coriander, zira da kuma haɗuwa da kyau.

An raba kullu zuwa sassa daban-daban, mun mirgine daga cikin su wata alama ta tsiran alade da kuma yanke su cikin ƙananan gutsutsure. Mun mirgine su zuwa kauri na daya zuwa biyu millimeters, na tsakiya da fillings kuma patch gefuna. Na farko, muna shiga gefuna a gefen tsakiya, sa'an nan kuma muna rufe wutsiyoyi da aka kafa. Kuna iya juya gefuna zuwa saman kuma latsa shi a cikin jaka.

Sauke samfurin kowace samfurori a man fetur da kuma sanya a kan gishiri na mantissa ko steamer. Muna dafa abinci, dangane da girman adadin arba'in da biyar zuwa minti hamsin da biyar.

Manty tare da nama da kabewa - girke-girke a multivark

Sinadaran:

Don gwajin:

• gari - 650-700 g;
• ruwa 325 ml;
• man shanu - 95 g;
• gishiri - 10 g;

Ga cikawa:

• nama (ɓangaren litattafan almara) - 950 g;
• man alade - 100 g;
• kabewa - 200 g;
• albasa - 750 g;
• zir - 15 g;
• ƙasa ja barkono (idan ana so) - dandana;
• black barkono barkono - 10 g;
• gishiri - 15-20 g ko bisa ga dandano;
• man kayan lambu don lubrication.

Shiri

Yi la'akari da ruwa zuwa zafin jiki na kimanin sittin sittin da bakwai, jefa gishiri, man shanu da kuma haɗuwa sai an kare su duka. Sa'an nan kuma a cikin ƙananan yanki mun zubar da gari wanda aka rigaya an rigaya da shi, sannan mu shafe mai tsabta da na roba, wanda ba shi da hannu a hannunsa ba tare da iyo ba. Muna kunsa shi tare da fim din abinci kuma bar shi cikin zafi don arba'in zuwa hamsin minti.

Ga cikewar da aka wanke a baya wanke da nama mai laushi, man alade, da albasarta da aka yanka da kabewa a cikin kananan cubes. Domin nama ya fi sauƙi a rike lokacin yanka, zaka iya daskare shi dan kadan. Mix dukkan nauyin sinadarai, ƙara gishiri, ƙasa baƙar fata da kuma a za su ja barkono da ziru kuma Mix da kyau.

Daga kullu mun samar da sausages, yanke su a cikin tsaka-tsalle guda biyu kuma su fitar da su har sai mun samo gurasa mai laushi. Mun sanya shi tsakiyar cibiyar cika, mun fara gyara gefuna, sa'an nan kuma danna ƙasa sauran raguwa kuma rufe sauran sauran iyakar samfurin. Kuna iya ƙirƙirar jaka ta hanyar tuke su da kuma rufe tare da gefen cake.

Muna tsoma magungun manti a cikin man fetur da kuma sanya a kan kayan aikin kayan wuta don kayan motsawa. A cikin damar multivarker mun zubar da ruwa, shigar da tsayawa, rufe na'urar kuma dafa don kimanin minti hamsin, zaɓin yanayin yanayin tururi ga nama akan nuni na na'urar.

A kan shirye-shiryen muna fitar da manti a kan tasa kuma muna hidima tare da abincin soyayyen da aka fi so da sabo ne.