Muna bada shawarar girke-girke don shirye-shiryen mai daɗi mai ban sha'awa daga kifaye. Wannan mai amfani zai dace da wani ɓangare na gishiri maras kyau, kuma zai zama maɗaukaki na kayan aiki na pizza ko kuma dacewa da sauran jita-jita.
Yadda za a yi caviar nama daga nama mai nama tare da karas, tumatir da tafarnuwa?
Sinadaran:
- zuma agarics - 1.6 kg;
- karas - 85 g;
- albasa albasa - 85 g;
- sabo ne tumatir - 185 g;
- cloves tafarnuwa - 2-4 guda;
- dutse ba shine gishiri mai sauƙi ba - dandana;
- ba tare da ƙanshi mai sunflower - 45 ml;
- black barkono (ƙasa) - dandana.
Shiri
Don shirya naman kaza daga boletus ba lallai ba ne don amfani da namomin kaza da aka zaɓa. Don wannan dalili duka mutane masu girma, da karusai karye, da kuma pruning naman za su dace. Suna buƙatar wanke sosai, a hankali ka wanke dukkanin gurbatacce. Yanzu muna fada barci a wanke naman kaza a cikin wani saucepan, ƙara ruwa da kuma dafa abin da ke ciki na minti arba'in. Mun hada da namomin kaza a cikin sieve kuma mu bar wani lokaci don muyi.
A lokacin dafa namomin kaza, muna shirya kayan lambu don caviar. Muna tsabtace tsaran tsirrai a cikin ƙananan ƙananan, kuma muna ƙaddamar da karar ta hanyar daji. Mun yada albasa a cikin man fetur mai mai tsanani a cikin kwanon rufi, sannan bayan wasu minti kara karamin karas da kuma sanya sinadaran har sai da taushi. Yanzu muna gabatar da tumatir shredded. Dole ne a wuce su ta hanyar kogi ko kuma a soke su a cikin jihar da aka danye shi a cikin akwati na jini.
Tsoma kayan lambu don wasu 'yan mintoci kaɗan, sannan kuma kara albasa tafarnuwa, gishiri mai gishiri, barkono kuma bari tsaya a kan wuta tare da motsawa don mintina kaɗan.
Tare da kayan lambu, kuna kuma buƙatar soyayyen namomin kaza. Don yin wannan, zubar da namomin kaza bayan ya kwarara a kan sieve a cikin kwanon rufi mai fure da man fetur da kuma fry su tare da motsa jiki a kan zafi har sai rudeness.
A yanzu mun haxa kayan naman ganyayyaki da kayan lambu a cikin jirgin ruwa na yau da kullum da kuma tayar da shi tare da mai cin gashin kanta har sai an yi masa rauni. A ƙarshe, zafi da caviar zuwa tafasa, dafa tare da yin motsawa na motsa jiki na dan mintina kaɗan, da kuma sanyawa a kan jiragen ruwa na asali da busassun, wanda dole ne a shirya a gaba. Muna rufe kwalba tare da murfin kullun, kuma bayan sanyaya mun sanya su cikin dakin firiji ko cellar don ajiya.
Ba tare da maganin zafi na thermal na samfurin a cikin autoclave ba, ba a bada shawara ba, tun da hadarin kamuwa da kwayoyin cutar da ke haifar da botulism.
Naman ganyayyaki daga kafafu
Sinadaran:
- Gwangwani snowballed - 1.5 kg;
- albasa albasa - 340 g;
- tafarnuwa hakora - 3-4 inji mai kwakwalwa.
- dutse ba shine gishiri mai sauƙi ba - dandana;
- ba tare da ƙanshi sunflower man - 120 ml;
- ganye (zaɓi) - dandana;
- black barkono (ƙasa) - kamar wata tsunkule.
Shiri
Yawancin gidaje sun fi so su yi amfani da iyakoki kawai don cinyewa, idan aka la'akari da kafafu ba su dace da wannan dalili ba. A wannan yanayin, zabin zaki na samfurin mai samfurin ya kasance ba tare da dadewa ba. Mun bada shawara cewa ku yi amfani da wannan girke-girke da kuma dafa dadi caviar daga kafafu. Yana da wannan damuwa cewa kafafu sunyi daidai, kuma yana juya m da m.
Yi wanka sosai samfurin, an riga an tsabtace ta da tushen tsarin, kuma bari ya gudana sosai. Yanzu muna shred babban kafafu tare da sabani yanka, da kuma barin kananan su m. Har ila yau, muna tsabtace kwararan fitila da tafarnuwa. Mun yada albasa da naman kaza a cikin man fetur mai mai tsanani a kan kwanon rufi ba tare da dandano ba kuma toya sinadarai tare da motsa jiki na tsawon minti ashirin. Yanzu ƙara tafarnuwa, gishiri da barkono don dandana, sanya sabbin yankakken sabbin kayan lambu a so, kuma ci gaba da cin gado na caviar na minti goma.
An yi amfani da namomin kaza tare da albasa da tafarnuwa a cikin akwati na jini kuma an tura su zuwa jihar puree. Mun sanya caviar a cikin kwantena na asali kuma, tare da rufe murfin mai sauki, muna adana shi a firiji.