Gudun daji, ko kuma kamar yadda 'yan kasashen waje suka ce, miya, yana da mahimmanci a rayuwa mai cin ganyayyaki. Ana iya canzawa kuma an gyara shi zuwa kowane ado da kuka haɗu, tare da haɗuwa tare da sauran jita-jita. Mun shirya maka biyu girke-girke daban daban don wannan tasa.
Yadda za a shirya miya daga naman alade da tumatir manna zuwa taliya?
Sinadaran:
- naman alade - 0.5 kg;
- tumatir - 4 guda;
- tumatir manna - gilashin 1;
- ruwan inabi ya bushe - 0.1 l;
- broth - 0,15 l;
- karas - 1 yanki;
- albasa - 1 albasa;
- man zaitun - 25 ml;
- Basil - 5 ganye;
- tafarnuwa - 2 hakora;
- kore barkono barkono - 1 pc.;
- ƙasa barkono;
- nutmeg - 1 tsuntsu;
- oregano;
- sugar;
- gishiri.
Shiri
Daga naman sa tare da nama na nama a tsintsin broth, ba manta da ya kara a lokacin dafa albasa daya da karas ba, don haka zai zama da yawa. Kuma, yana ci gaba daga gaskiyar cewa muna buƙatar 100-150 ml don raguwa, sauran broth da ake amfani dashi ga wani tasa. An wanke nama da naman alade, sannan cire fim, veins da sauran sassa marasa mahimmanci. Sa'an nan a yanka kuma a yanka a cikin mince tare da burodi ko mai naman nama. Albasa ma yankakken ta amfani da kayan aiki na kayan abinci, kuma ana iya cakuda karas ko a yanka a kananan cubes. Fara farawa albasa a cikin man fetur, bayan da minti daya kara tafarnuwa da shi, sa'annan bayan karar na jira har sai karas ne mai laushi da gaza. Sa'an nan kuma ƙara nama mai naman, ya warke shi a cikin minti na farko na frying, don haka lumps ba su samar ba. A cikin canza launi da naman alade, shigar da kayan yaji, gurasar yankakken yankakken da kullun da za a iya sarrafawa idan ba'a ci abinci ba, amma muna ba da shawara ka ƙara aƙalla kadan, barkono zai kara shuɗi. Yanzu zuba a cikin giya (zai fi dacewa ja bushe, amma kuma ya dace da fararen) kuma ku jira har sai ƙanshin giya ya wuce. Bayan haka sai ku kara broth kuma ku kawo daidaito da za ku so, amma kada ku manta cewa zai tafasa. Yayin da ake tsintar da miya, zuba tumatir a ruwan ruwan zãfi kuma ya kwantar da su daga fata, sannan a yanka su cikin kananan cubes wanda zai iya yin, ko kuma, bayan gogewa, ya tsarkake su. Bayan rabin sa'a bayan daɗa broth, shigar da tumatir, manna tumatir kuma bar zuwa cikin jinƙanci na kimanin sa'a daya da rabi. Don minti 5-10 zuwa ƙare kana buƙatar gwada miya, to, gishiri, idan kana buƙatar barkono da ƙara sukari, idan tumatir ba su da dadi.
Sauce daga abincin kaza a cikin wani sauye-sauye tare da kirim mai tsami
Sinadaran:
- yankakken minced - 300 g;
- kirim mai tsami - 150 ml;
- gari - 3 tbsp. spoons;
- namomin kaza - 150 g;
- tafarnuwa - 1 hakori;
- karas - 1 yanki;
- albasa - 1 albasa;
- ganye - 1 bunch;
- kaza broth - 200 ml;
- man kayan lambu - 40 g;
- gishiri;
- barkono.
Shiri
Da farko, kana buƙatar shirya broth mai kaza, amma ba daga giblets ba, ya kamata ya zama m, m ko broth broth. Ƙwajin ƙwaƙwalwa ko sauran nama mai kaza, rabuwa daga guringuntsi, kasusuwa, veins da fina-finai, da kuma daga wasu sassa waɗanda ba ku buƙata. Abincin da aka sarrafa a cikin nama, ba ƙara baka ko wani abu ba. Koma daɗin yankakken kayan lantarki zuwa wani yankakken dankali ko karamin grater. Karas kawai grate a matsakaici ko m grater. A mafi kyau namomin kaza a yanka a cikin tube, amma wanda likes manyan-sized faranti. Juya multivarker cikin yanayin "Baking" da kuma sanya namomin kaza a can, bayan haka