Rassolnik wani rukuni ne na gaske, tsohuwar tasa, wadda aka saba da shi kullum akan salin naman kaza ko cucumbers tare da adadin brine. Bari mu koyi game da yadda za'a shirya rassolnik tare da tsiran alade.
A girke-girke na tsami da tsiran alade
Sinadaran:
- kyafaffen tsiran alade - 250 g;
- lu'u-lu'u - 0.5 st.
- kokwamba brine - 1 abu;
- dankali - 1 pc.;
- kwan fitila - 1 sashi;
- karas - 1 yanki;
- tsirrai cucumbers - 2 inji mai kwakwalwa.
- bay ganye;
- faski da dill ganye;
- kayan yaji.
Shiri
Don haka, don shirya rassolnik tare da naman alade kyafaffen, da farko ka wanke sha'ir sha'ir, ka zuba shi da ruwan sanyi kuma ka bar ya kara don kimanin sa'o'i 2. Bayan haka, a zubar da ruwan sha a hankali, ku zub da sha'ir a cikin sauya kuma ku zuba shi da ruwa mai tsabta. Mun aika da jita-jita zuwa wuta kuma dafa har sai da taushi.
Baza lokaci ba a banza, za mu dafa har sai kayan ado na kayan lambu. Don haka, an tsabtace albasa da karas, an zubar da su a cikin kwanon rufi tare da kayan lambu har sai da taushi. A lokaci guda, mun yanke kananan cubes na salted salted da kyafaffen tsiran alade. Yanzu muna jefa gurasar furen farko tsiran alade, ɗauka da sauƙi tofa shi kuma sa fitar da kokwamba salted . Sauƙaƙe tare don kusan minti 4-6 akan zafi mai zafi kuma cire daga farantin.
Muna kwasfa dankali, a yanka su a kananan tubalan kuma da zarar gurasar lu'u-lu'u ta zama mai laushi, mun yada shi a cikin wani sauya. Rufe miyan tare da murfi kuma tafasa shi a kan wuta mai rauni saboda kimanin minti 15. Bayan haka, ƙara kayan lambu mai soyayyen kayan lambu, zuba ruwan gishiri maras yisti, gishiri da kuma kakar ta da kayan yaji. Bayan 'yan mintoci kaɗan kafin shirye ya jefa kayan ganyayyaki na faski da dill. Sa'an nan kuma mu cire gwanar da tsiran alade da lu'u-lu'u daga wuta, ba shi lokaci don tsayawa, kuma muyi aiki tare da kirim mai tsami!
Rassolnik tare da tsiran alade a cikin multivariate
Sinadaran:
- tsiran alade - 400 g;
- kwan fitila - 1 sashi;
- karas - 1 yanki;
- tumatir - 2 inji mai kwakwalwa.
- salted kokwamba - 3 guda;
- lu'u-lu'u sha'ir - 1 abu;
- man kayan lambu;
- kayan yaji;
- kokwamba brine - 0.5 tbsp.
Shiri
Don haka, sa tsiran alade, yankakken albasa, karas da hatsi, kwakwalwan kwari, gurasar rinsed, cucumbers da tumatir, tumatir da kayan yaji a cikin kwano na multivarka. Sa'an nan kuma mu zuba kome har zuwa iyakar iyakar ta ruwan zãfi, zaɓa shirin "Quenching" kuma saita lokaci don 2 hours. Bayan gwanin da kuma miya a shirye, za mu motsa na'urar zuwa yanayin "Yankewa" da kuma rikodin wani minti 30. Ready rassolnik zuba a kan faranti kuma bauta a kan tebur tare da kirim mai tsami da burodi fata.
A girke-girke na gwangwani miyan da tsiran alade
Sinadaran:
- tsiran alade - 200 g;
- salted kokwamba - 3 guda;
- kwan fitila - 1 sashi;
- shinkafa - 3 tbsp. spoons;
- gwangwani wake wake - 100 g;
- dankali - 2 guda;
- bay ganye;
- kokwamba brine - 100 ml;
- man kayan lambu - 20 ml;
- karas - 1 yanki;
- tumatir manna - 2 tbsp. spoons;
- Ganye;
- kayan yaji.
Shiri
A cikin tukunya, zuba ruwa, sanya wuta kuma kawo zuwa tafasa. Ana tsabtace dankali, a yanka a cikin tube kuma a jefa shi cikin ruwan zãfi. Rinse da shinkafa sau da yawa a karkashin ruwa kuma ƙara da shi zuwa tukunya zuwa dankali. A cikin frying kwanon rufi, wannan lokaci, mu murkushe da crushed kwan fitila da grated karas. Sa'an nan kuma ƙara shuned sliced zuwa kayan lambu da kuma sanya dan kadan tumatir manna.
Lokacin da shinkafa da dankali suka zama taushi, sanya gurasa a cikin miya, ƙara gwangwani yankakken tsirrai da wake. Yanke tsami da kayan yaji, jefa jigon laurel kuma ƙara gishiri don dandana. Cook da miya don karin 'yan mintoci kaɗan, sa'annan ku kashe wuta kuma ku bar tasa a kan kuka domin ya tsaya kadan.