Pastrama

Pastoral shine wata hanyar da za a adana ƙwayar nama da aka yi amfani dashi a cikin tsohuwar kwanakin. Wannan alade an saka shi da kyau, daɗaɗa kayan kayan yaji, sa'an nan kuma, bayan tsufa, ana amfani da su a teburin sliced. Yau za'a iya sayan wannan naman iri a mafi yawan shaguna a cikin kayan da aka shirya, amma don kawar da "jin dadi" na amfani da abincin abinci da kuma gyare-gyare, muna bada shawara ka yi kokarin dafa pastol a gida.

Turawa na Chicken - girke-girke

Mafi shahararren an dauke shi da harshen shayarwa na kaji ko ƙoshin daji na turkey, da girke-girke wanda za mu raba kara. Naman abin da tsuntsu ya zaɓa ya kasance a hankalinka.

Sinadaran:

• filletin kaza - 2 guda;
• ƙasa paprika - 10 g;
• tafarnuwa cloves - 2 inji mai kwakwalwa.
• black barkono - 2 g;
• man zaitun - 23 ml;
• zuma - 6 g;
• Muscat (ƙasa) - 4 g.

Shiri

An wanke filletin kaji daga fina-finai da veins don ciyar da cin abinci a nan gaba. Shirya cakuda kayan yaji don pastramas, wanke cloves da tafarnuwa a cikin manna tare da gwangwani na gishiri a teku kuma ƙara man alade mai zuwa ga man shanu da zuma. Bugu da ƙari, tafarnuwa, dandano tsuntsaye zai taimaka paprika, nutmeg da barkono. Amma kada ku rushe kaji tare da cakuda, da farko sai a yi salted. Don yin wannan, an narkar da nama a cikin bayani mai salin (2 tablespoons na gishiri a cikin 250 ml na ruwa) da kuma bar a can na tsawon sa'o'i. Bayan lokacin salting-out ya kare, mun cire kajin, bushe shi, yalwata da kayan kayan yaji da kuma ɗaure shi tare da igiya, juya a cikin takarda.

Mun yada manna daga filletin kaza a kan takardar burodi da aka rufe da takarda da kuma sanya a cikin tanda, ana kawo yawan zafin jiki zuwa 250 ° C, na mintina 15. Bayan dan lokaci, ba a cire nama daga tanda ba, amma bar shi a shirye don hukuma ta kwantar da hankali gaba daya.

By hanyar, idan kuna so ku dafa abincin naman alade a cikin wani nau'i mai yawa, to ku yi amfani da yanayin "Baking" na minti 20, kuma bayan ƙarshen lokacin aiki, ku bar kajin don zuwa na'urar sanyaya don wani sa'a 8.

Taliya daga naman sa - girke-girke

Sinadaran:

• fillet na naman sa - 680 g;
• a cakuda ciyawa Provan - 7 g;
• ƙasa paprika - 10 g;
• cakuda ƙasa barkono - 4 g;
• Ground coriander - 4 g;
• man zaitun - 12 ml.

Shiri

Naman kifi gishiri gishiri gishiri (teaspoon gishiri a cikin lita 250 na ruwa) domin ya rufe nama. Mun sanya naman sa a cikin sanyi kuma bar shi a can har tsawon sa'o'i 10, amma bayan bayan awa 5 na salting fitar da mafita dole a maye gurbinsu tare da sabo. Bayan lokaci ya ƙare, an narkar da naman sa da kuma rubbed tare da cakuda mai yalwar mai da kayan yaji. Wani ɓangare na takalma da aka nannade a cikin takarda da kuma sanya a cikin tanda a gaban dutsen 240 ° C. Bayan minti 20, kashe tanda, amma mu bar naman sa don karin sa'o'i 2 don samun shi. An rufe nau'in fillet din nama a cikin sabon takardar sutura kuma ya bar daga bisani don isa shiri a cikin firiji na tsawon sa'o'i 10.

Naman alade a gida

Sinadaran:

• naman alade - 650 g;
• zafi barkono - 2 g;
• tafarnuwa cloves - 4 inji mai kwakwalwa.
• tebur vinegar - 4 ml;
• Ground coriander - 4 g;
• dried ganye (Dill, faski ko cakuda) - 6 g.

Shiri

Kafin cin abinci, naman alade na naman alade, kamar sauran naman, zai buƙaci a cikin gishiri. Don Shirin wannan maganin ya kamata a narke 4 tablespoons na gishiri a cikin wani lita na ruwa. Naman nama ya kamata ya tsaya a cikin firiji na tsawon karfe 5 zuwa 8, bayan haka, ana iya cire naman alade kuma ya ci gaba da shafe filet tare da barkono mai zafi, tafarnuwa tafarnuwa, vinegar, ganye da kasa coriander (dukkanin sinadarai kafin haɗi da shafa su tare da wani).

Yanzu muna shirye-shiryen takarda mai launi guda biyu don nama da aka yi da takarda da tsare. Rufe naman alade a cikin tanda da zafin jiki na 240 ° C. Shirye-shiryen faskara yana ɗaukar minti 20, bayan haka ya kamata a sanyaya a cikin tanda.