Ƙaunar da za a yi don dumplings daga magoya bayan su na da wuya a bayyana. Zai zama alama cewa irin wannan banal yana da ƙananan sauƙaƙe da sauran kayan aiki, kuma yana da matukar wuya a ƙi shi, musamman ma idan ana dafa abinci a gida.
Gwanon da ake yi a cikin gida a cikin mafi rinjaye ya dogara da ingancin cikawa, kuma, zuwa ƙananan ƙananan, a kan dukiyar da kullu, da bayyanar da ainihin kishiyar. Babu shakka, dole ne a shirya kowane ɗakunan kafa tare da kiyaye dukkan muhimmancin da ya dace sannan kuma la'akari da wasu dabaru da za mu tsara a cikin girke-girke mu. Amma tare da wannan, ainihin pelmeni a gida ya kamata a dafa shi da ƙauna da kuma kyakkyawar yanayi. Daga wannan tasa za ta sami karin cikewa, m da dadi.
Yadda za a dafa dadi dumplings a gida - girke-girke
Sinadaran:
Don gwajin:
- alkama gari - 720-760 g;
- man kayan lambu mai tsabta - 25 ml;
- ruwa mai tsabta - 345 ml;
- manyan ƙwayoyin kaji biyu;
- biyu tsunkule na gishiri;
Ga cikawa:
- naman alade - 420 g;
- naman sa ɓangaren litattafan almara - 420 g;
- uku albasa kwararan fitila na matsakaici girman;
- biyu ko uku cloves da tafarnuwa;
- rabin gilashin ruwan ƙanƙara;
- biyu ko uku pinches na ƙasa barkono;
- biyu pinches na gishiri.
Shiri
Yawancin lokaci shiri na pelmeni ya fara da kullu. Amma za mu yi daban kuma mu fara cikawa, don ba shi damar da za a bi. Sabili da haka, an wanke bishiyoyi da naman alade da kuma naman alade a cikin yanka kuma an sarrafa su tare da naman nama. Hakazalika, muna tsabtace kwararan fitila da kuma cloves na tafarnuwa. Mun cika cakuda ƙasa tare da gishiri da barkono a ƙasa, zuba a gilashin ruwan ƙanƙara, haɗuwa da kyau kuma saka a cikin firiji, ya rufe akwati tare da murfi.
Ba tare da jinkirta lokaci ba, za mu dauki nauyin ƙanshi mafi kyau don samar da dumplings na gida. Qwai shafa tare da cokali ko corolla har sai uniform, hada da ruwa mai dumi, podsalivaem da kuma zuba a cikin akwati da pre-sifted gari. Muna yin gurasa, cimma wani abu mai tsami da nauyin kullu, idan ya cancanta don wannan, yana zuba dan gari kadan. A ƙarshe, mun haxa a cikin kayan lambu mai yalwace kayan lambu, ya rufe shi da fim kuma bari ya cike tsawon minti arba'in da biyar.
Bayan dan lokaci mun fara farawa pelmeni. Don yin wannan, raba raba kullu a sassa daban-daban, kowanne daga cikinsu an cire shi har sai an samo tsiran alade, wanda aka juya a cikin rassan. Muna motsa wannan karshen tare da ninkin juyawa zuwa gurasar zagaye, cika shi da abin sha daga nama mai laushi, ninka shi a rabi, toshe gefen gefe da farko ta hanyar jigilar, sa'an nan kuma shiga cikin iyakar ta zama pelmeni.
Muna tafasa samfurori a babban babban tafasa, ruwan salted na tsawon minti uku zuwa biyar bayan tafasa, sa'annan mu kama shi a cikin tasa da kuma bauta tare da kirim mai tsami, man shanu mai narkewa ko wasu additives zuwa dandano.
Mafi yawan abincin gida mai dadi tare da madara da ruwan ma'adinai
Sinadaran:
Don gwajin:
- alkama alkama - 475-525 g;
- ruwa mai ma'adini na carbonated - 125 ml;
- madara - 75 ml;
- man kayan lambu mai tsabta - 35 ml;
- babban kaza kwai;
- biyu tsunkule na gishiri;
Ga cikawa:
- naman alade - 330 g;
- naman sa ɓangaren litattafan almara - 330 g;
- alade man alade - 110 g;
- biyu ko uku bulbs bulbs;
- madara - 50 ml;
- tsunkule na laurel launi leaf;
- biyu pinches na ƙasa baki barkono;
- biyu pinches na gishiri.
Shiri
Don shirya kullu a cikin wannan yanayin, a matsayin tushen ruwa, za mu yi amfani da cakuda madara da ruwan kwalba mai ma'adinai. Zuba shi a cikin kwano da siffar gari da gishiri, a cikin kwai kuma ya samar da tsari, cimma daidaituwa da rubutu marar tsayi. A ƙarshe, bari muyi motsi a cikin man fetur da kuma barin kullu don hujja don sa'a daya da rabi.
A wannan lokaci muna yin cikawa don dumplings. Muna naman nama, naman alade da albasa a cikin mai naman nama, cika gishiri mai gishiri da gishiri, ganye mai ganye da barkono, zuba cikin madara da kuma haɗuwa sosai. Mun sanya taro a firiji don sanyaya. Muna samar da tafasa da samfurori da kuma girke-girke na baya, kuma mun ji dadi. Bon sha'awa!