Jellied na kaza shi ne classic na festive menu. Wannan dadi mai kyau yana da dandano mai ban sha'awa da bayyanar asali, saboda abin da yake da kyau sosai. Don shirye-shirye, ba ku buƙatar samun kwarewa na musamman, kuma bi shawarwari daga girke-girke mu, zai zama mai sauki.
Yadda za a dafa kaza tare da gelatin?
Sinadaran:
- nama nama - 1 kg;
- tace ruwa - 1.5 l;
- Nan take gelatin - 30 g;
- albasa - 85 g;
- karas - 85 g;
- tafarnuwa - 3-4 hakora;
- Peas na baki barkono - 12-15 inji mai kwakwalwa.
- Peas of sweet bark - 4-5 inji mai kwakwalwa.
- bay bar - 2-3 inji mai kwakwalwa.
- sabon faski;
- gishiri - dandana.
Shiri
Kafa mi kaza, saka shi a cikin kwanon rufi, cika shi da ruwa, gishiri da shi da kuma ƙone shi zuwa tafasa. Sa'an nan kuma ruwa ya shafe, an wanke nama da naman alade daga furen da aka kafa sannan kuma ya cika da ruwa mai tsabta kuma an sanya shi a kan farantin. Mun ƙara wankewa, wanke da kuma raba zuwa sassa daban-daban karas, da albasarta, gishiri, peas na baki da mai dadi mai dadi, har ma lokacin da aka zubar da broth ta hanyar latsa tare da tafarnuwa da bay. Cook da broth har sai ka shirya kajin da kuma cire shi daga wuta.
Muna cire tsuntsaye daga broth, bari ya kwantar da hankali kadan, raba jiki daga kasusuwa kuma kwaskwance su a cikin filasta ko yanke su cikin nau'i na siffar da girman da aka so. Hot broth tace, ƙara mai sauri-dissolving gelatin da Mix har sai dissolves.
Mun shimfiɗa kayan da aka shirya a kan ƙwayoyin, ƙarancin karas da ƙura daga broth, sabanin korera da kuma zub da broth tare da gelatin. Mun ƙayyade abin da aka yi a cikin firiji don 'yan sa'o'i kafin zuwan sanyaya.
Kafin yin hidima, ƙaddamar da akwati da kwalba don 'yan kaɗan a cikin ruwan zafi kuma kunna shi a kan tasa.
Shirye-shiryen turkey da kaza mai kaza a cikin wani nau'i mai yawa - girke-girke
Sinadaran:
- Shankar Shank - 0.6 kg;
- chicken breast - 0.6 kg;
- ruwa tace - 1,2 l;
- Nan take gelatin - 30 g;
- albasa - 85 g;
- karas - 85 g;
- tafarnuwa - 3 hakora;
- Peas na baki barkono - 10 inji mai kwakwalwa.
- Peas of sweet bark - 4-5 inji mai kwakwalwa.
- bay bar - 2-3 inji mai kwakwalwa.
- sabon faski;
- gishiri - dandana.
Shiri
Ƙwajin ƙwaƙwalwar ƙwaƙwalwa da turkey na turkey, dafa a cikin multicast da kuma zuba ruwan da aka ruwaita. Ƙara albasa da karas da aka wanke a baya, yankan shi zuwa sassa da yawa, zabi shirin "Bouillon" akan nuni kuma shirya sa'a daya da rabi, cire lokaci lokaci daga kumfa. Sa'an nan kuma ƙara gishiri, peas na barkono da baƙar fata, laurel ya bar, canza na'urar zuwa yanayin "Suga" kuma kiyaye ruwan har yanzu har tsawon sa'o'i biyu.
Bayan shiri, mun cire tsuntsu daga broth, bari ya kwantar da shi kadan, raba shi daga kasusuwa kuma a yanka shi cikin nau'ikan da ake so ko kwakwalwa fibobi da hannu. Mun kuma shred da karas daga broth ko yanke kayan kirki don ado na jellied.
Rufa ta dafa ta hanyar daɗaɗɗa na gauze, dauki gilashin guda ɗaya, kwantar da shi na minti kaɗan gelatin, sannan kuma dumi a cikin wanka mai ruwa kuma a cigaba da motsawa har sai gelatinous granules gaba ɗaya sun rushe.
Muna zubar da gelatin a cikin babban broth, ƙara riga an tsaftace shi kuma an saka shi ta hanyar tafarnuwa da kuma haɗuwa.
A cikin nau'i na jellied muna shimfiɗa igiya na ganye, karas da nama nama a kan kasa kuma kun cika ta da kyau sosai a shirye. Mun ƙayyade jellied don da yawa hours a cikin firiji, kuma kafin bauta wa, za mu tsoma shi na 'yan seconds a cikin ruwan zafi da kuma juya shi a kan wani tasa.