Me yasa ba a fassara jellied a cikin wani sabon tsarin kuma ba dafa shi a cikin nau'i na yi? Abincin da aka yi da shirye-shirye zai zama mafi dacewa don yin aiki a cikin wani nau'i mai rarrafe a kan teburin teburin, kuma ba zai fi wuya a shirya irin wannan tasa ba fiye da sauƙi.
Chicken tare da gelatin
Sinadaran:
- filletin kaza - 400 g;
- kafar kaza - 3 inji.
- gelatin - 20 g;
- tafarnuwa - 3-4 cloves;
- gishiri, barkono - dandana.
Shiri
Naman alade yana rabu da mai, veins, fata da kasusuwa. Ciyar da kaza a kananan ƙananan kuma sanya shi a cikin hannayen riga don yin burodi. A can kuma mun aika da albarkatun tafarnuwa da yawa da suka wuce ta latsa, da gishiri da barkono. Muna fada barci tare da abinda ke ciki na gelatin man shafawa kuma a hankali mu hada kome. Ka ɗaura takalma da hannayen riga ka gyara shi tare da shirin na musamman. Saka kajin a cikin wani ƙwallon ƙwallon ƙafa kuma sanya siffar a cikin tukunya da aka cika ta ruwan zãfi (ruwan bai kamata ya fada cikin siffar kanta ba). Ku dafa nama don tsawon sa'o'i 1.5, sannan ku cire hannayen riga ku bar abinda ke ciki don kwantar da shi a lokacin dare. Kashegari, ana iya ciyar da ruwa a teburin.
Hakazalika, zaka iya shirya nama tare da gelatin. A matsayin ainihin sashi, za ka iya zabar naman alade ko naman sa tare da ƙananan matakan mai, don haka zubar da ruwa ya fi m.
Gwaninta da gelatin
Sinadaran:
- babban herring - 1 pc.
- gelatin - 2 tbsp. spoons;
- mayonnaise - 80 g;
- ganye - 1 bunch;
- sabo ne kokwamba - 1 pc.;
- Bulgarian barkono - 1 pc.
Shiri
An tsabtace ta da kuma raba kashi biyu. Yin amfani da masu tweezers, cire sauran kasusuwa daga garkuwa.
Gelatin bar su kara a cikin ruwa, bin umarnin kan kunshin. A cikin gelatin bayani mu dilute mayonnaise. Yanke kayan lambu a kananan cubes.
An kafa kasan dabbar oblong tare da fim din abinci. A kan fim mun sanya kayan hawanta da kuma cika shi da mayonnaise-gelatin
Ta hanyar, ba lallai ba ne kawai don amfani da kayan daji kawai don dafa abinci, duk wani kifi zai iya maye gurbinsa sauƙi, alal misali, shirya nau'in mackerel tare da gelatin.