Akwai mai yawa girke-girke roe girke-girke. Yau za mu bayar da zabin don bambancewa daga gwangwani namomin kaza .
Abincin naman ganyayyaki daga kayan naman kaza don hunturu
Sinadaran:
- namomin kaza - 1,9 kg;
- karas - 240 g;
- albasa - 240 g;
- vinegar - 20 ml;
- laurel sheets of medium size - 3 inji mai kwakwalwa.
- Wanda aka dafa ba shine gishiri mai sauƙi - dandana;
- zaitun ba tare da dandano ko man sunflower - 390 ml;
- black barkono (freshly ƙasa) - 2-3 tsunkule.
Shiri
Don shirya naman ƙwayar nama zaka iya amfani da su kamar irin namomin kaza, da kuma amfani da kayan naman kaza. Da farko dai, muna wanke naman kaza, cire shi daga gurbin, kuma saka shi a cikin jirgin ruwa mai dacewa. Idan an yi amfani da nau'o'in namomin kaza daban, to ya fi dacewa a raba su da farko a cikin hanyoyi daban-daban, tun lokacin da ake cin abinci na wakilai na wani nau'i na iya bambanta. Cika namomin kaza tare da karamin ruwa salted kuma sanya a kan mai dafa. Muna kula da samfurin da matsakaicin tafasa har sai da shirye da kuma taushi. Ya danganta da iri-iri, wannan na iya ɗauka daga ashirin zuwa arba'in.
Yanzu haɗu da namomin kaza a cikin colander kuma ku bar wani lokaci don yin ɗita daga ƙananan danshi. A halin yanzu, muna tsabtace kwararan fitila da shred su a matsayin ƙananan yara a cikin cubes, da kuma ƙaddara karas ta hanyar matsakaici. Zuba a cikin wani sauya ko mai zurfi mai frying kwanon kayan mai, dumi shi kuma sanya a tasa farko da albasarta. Bayan minti biyar, ƙara karas da kuma soya kayan lambu don karin minti biyar. A lokacin kayan yaji kayan lambu, muna karkatar da naman gandun daji ta hanyar mai naman magunguna ko muyi da shi tare da zub da jini da kuma sanya shi a cikin akwati ga masarautar kayan lambu. Mun ƙara man fetur, mun jefa laurel ganye da barkono, zamu zubar da tsirma don mu dandana ku bar shi a karkashin murfi tare da motsawa don sa'a daya da rabi. A ƙarshen shirye-shiryen da muke zuba a cikin vinegar, hada da caviar, shirya shi a cikin kwalba bakararre, rufe shi da lids kuma sassauta shi a kan shiryayye na firiji don ajiya bayan sanyaya.
Caviar naman kaza daga Boiled namomin kaza tare da tumatir da tafarnuwa
Sinadaran:
- namomin kaza - 1,9 kg;
- sabo ne tumatir - 550 g;
- karas - 240 g;
- albasa - 380 g;
- tafarnuwa hakora - 2-3 inji mai kwakwalwa.
- barkono mai dadi - 280 g;
- ruwan 'ya'yan lemun tsami - 15-20 ml;
- Wanda aka dafa ba shine gishiri mai sauƙi - dandana;
- sugar - dandana;
- zaitun ba tare da dandano ko man sunflower - 90 ml;
- black barkono (freshly ƙasa) - 2-3 tsunkule.
Shiri
Caviar don wannan girke-girke za a iya dafa shi ko dai daga kofaccen namomin kaza, ko daga boletus ko har ma da zaki. Da dandano zai zama daban-daban, amma a kowane hali mai ban sha'awa da kuma cancanta.
An yi amfani da namomin kaza da farko, a wanke da kuma wanka har sai an shirya su cikin ruwan salted dandana. A lokaci guda, mun sanya dafa shi da wanke karas, wanda aka tsaftace a kan shirye-shiryen kuma, tare da gishiri mai naman kaza, munyi naman nama a cikin nama. Dole ne a tsabtace kwararan fitila, yankakken yankakken yankakke kuma toya a kan kayan lambu ba tare da wariyar man fetur zuwa rudeness ba.
Gishiri mai tsattsauran ra'ayi, karas da soyayyen albasa da muka sanya a cikin wani saucepan, sanya wuta da tommim tare da motsa jiki na tsawon minti ashirin da biyar. A wannan lokacin za mu shirya tumatir daidai. Muna jabada su a cikin minti kadan a cikin ruwa mai zãfi, bayan haka zamu buge da ruwa da ruwa da kwasfa. Na gaba, shred tumatir ne kadan kamar yadda zai yiwu ko kawai grind su a cikin wani blender da kuma yada zuwa namomin kaza tare da kayan lambu. A cikin wannan hanya, kara da Bulgarian zaki da barkono. Mu podsalivayem caviar, barkono, ƙara sugar da lemun tsami ruwan 'ya'yan itace kuma bari da wuta matsakaici na kimanin minti ashirin ko har sai evaporation na wuce haddi. Domin kamar mintoci kaɗan kafin ƙarshen dafa abinci, mun sanya cikin hakoran hakoran da aka riga aka tsabtace ta caviar. Ya rage kawai don saka caviar a kan kwalba bakararre, rufe su a hankali kuma saka su cikin firiji don ajiya.