Naman alade naman alade ne mai dadi mai nishaɗi wanda zai iya yin ado da kayan ado mai kyau. Za mu gaya muku 'yan zaɓuɓɓuka yadda za mu dafa naman alade a cikin kwanon rufi.
Kayan girke da naman alade a frying kwanon rufi
Sinadaran:
- alade (nama) - 505 g;
- albasa - 75 g;
- kayan yaji;
- tumatir manna - 15 ml;
- m adzhika - 10 ml;
- nama broth - 105 ml.
Shiri
Don cin ganyayyakin naman alade, an wanke ɓangaren litattafan almara, ya shafe shi da yankakken yankakken. Muna sarrafa kwararan fitila daga husks, shred da kuma aika su zuwa gurasar frying da mai. Muna launin kayan lambu zuwa kayan zinariya da kuma yada shi a cikin tanda. A cikin grying kwanon rufi naman alade, saro da kuma fry na minti 25, pouring dandana. Bayan mun ƙara albasa albasa, Mix, za mu saka tumatir manna da adzhika. Cika duk abin da ke da nama mai zafi, rage zafi da stew na minti 10, rufe rufewar. Gaba, muna dauke da tasa daga farantin karfe, nace da abinci na dan lokaci, sannan kuma mu ci abinci a teburin, a shimfiɗa cikin faranti kuma a yayyafa shi tare da yankakken sabbin ganye.
Naman alade tare da kayan lambu miya
Sinadaran:
- alade (nama) - 805 g;
- karas - 65 g;
- man kayan lambu;
- kwan fitila - 65 g;
- Ginger sabo - dandana;
- kayan yaji;
- man shanu - 25 g;
- thyme da ƙasa barkono - dandana;
- nama broth - 705 ml;
- sabon ganye;
- tumatir manna - 3 tbsp. spoons;
- laurel bushe leaf;
- gari - 35 g.
Shiri
Kafin a shirya gurasar frying a cikin kwanon frying, an yankakken naman alade a kananan rabo. Yada nama a cikin kwano, kakar tare da kayan yaji da haɗuwa. An tsabtace kayan lambu, an yanka shi a cikin bakin ciki kuma a saka su a cikin kwanon rufi da man fetur. Fry shi zuwa launi mai kyau, sa'annan ka fitar da karar kuma ƙara shi a tasa. Tattalin alade da naman alade tare da man fetur mai zafi na minti 10, yana motsawa. Bayan jefa wani ƙananan man shanu na man shanu da kuma barin naman na minti 5-7 kafin bayyanuwar kyawawan ƙarancin nama. Nan gaba, yayyafa wani gari na alkama, ya motsa tare da spatula na katako kuma ya fice wani minti 5. Sa'an nan kuma a zubar da ruwa mai zafi, rage zafi, ya rufe tare da murfi kuma ya raunana tasa, yana motsawa lokaci-lokaci, har sai miya ya kara.
An wanke kayan lambu da wanke. Sa'an nan kuma a sa karas a kan mafi girma a cikin teletke, kuma ku watsar da dan kadan a kananan ƙananan. Shigar da kayan lambu a cikin wani kwanon rufi a kan man fetur mai amfani da kayan zinari. Bayan haka, ƙara ginger da aka yi da baya a cikin kwanan kaɗan. Ga nama jefa a laurel leaf, yayyafa da thyme da ƙasa barkono. Muna watsa kayan ganyayyaki, zuba tumatir, an shafe shi da ruwa da haɗuwa. Ku ɗanɗani tasa don gishiri kuma, idan ya cancanta, ƙara gishiri. Yayyafa tare da yankakken yankakken sabbin ganye, da kuma dafa, an rufe shi da murfi, kimanin minti 10.
Abincin girke naman alade tare da albasarta
Sinadaran:
- alade (ɓangaren litattafan almara) - 405 g;
- albasa - 55 g;
- kirim mai tsami mai tsami-m - 195 ml;
- alkama gari - 25 g;
- man fetur - 55 ml;
- kayan yaji;
- tace ruwan - 415 ml.
Shiri
Ana sarrafa nama, a yanka a cikin guda da kuma soyayyen, mai motsawa, a kan man fetur, har sai an kafa kyakkyawan ɓawon zinariya. Muna tsabtace albasa da kuma tsintsa shi da sauƙi. Sa'an nan kuma jefa shi zuwa naman alade da launin ruwan kasa da shi, motsawa, minti 10. Next, zuba a cikin ruwa, jefa kayan yaji don dandana, motsawa da auna ma'aunin har sai rabin dafa shi. Mun yada gari da ruwa, ƙara kara kirim mai tsami mai yalwa da kuma zuba miya a kan nama. Muna dafa naman naman alade daga naman alade a cikin kwanon frying har sai gishiri ya yi girma, sa'an nan kuma yada a kan faranti.