Idan jita-jita daga shinkafa ya shafe ka zuwa maimaita, sai ka yi kokarin maye gurbin shi tare da bulgur - hatsi na alkama, wanda yana da ɗanɗanar tsaka tsaki kuma an daidaita shi da kowane kayan yaji. Ƙari game da yadda za a shirya bulgur a cikin daban-daban hali, za mu ƙara magana.
Yadda za a dafa bulgur a kan ado - girke-girke
Kamar yadda muka gani a baya, bulgur mai kyau shine maye gurbin shinkafa, sabili da haka za'a iya amfani dashi a matsayin tushen dashi daya daga cikin shahararren shinkafa da aka fi sani - pilaf . Tare da bulgur, a cikin tsarin wannan pilaf, daya daga cikin nau'ikan da za su iya zama nau'in nama.
Sinadaran:
- raisins - 35 g;
- ruwan 'ya'yan lemun tsami - 25 ml;
- albasa - 175 g;
- tafarnuwa - 2 hakora;
- kaza thighs - 940 g;
- cardamom - 8 kwakwalwa.
- cloves - 4 buds;
- kirfa - 2 sandunansu;
- bulgur - 1 1/2 abubuwa;
- don kintsin dill da faski.
Shiri
Zuba raisins da ruwan 'ya'yan lemun tsami kuma an ajiye su. Rabin rabi na albasa, sai kimanin minti 15, ƙara tafarnuwa don minti na karshe, sa'an nan kuma motsa gilashin frying zuwa wani farantin. Maimakon albasa a cikin wannan jita-jita, aika da gasassun da kaza thighs, a baya flavored tare da ƙasa cardamom da cloves. Lokacin da kwasfa a kan cinya ya yi launin ruwan kasa, cire su daga wuta, kuma a cikin wannan tasa zazzafa bulgur tare da mai mai narkewa. Ƙara zuwa gare shi kaza, raisins, sandun igiya kuma zuba duk tare da kofuna biyu na ruwan zãfi. Zuba cikin gishiri. Rufe tasa kuma bar zuwa cikin rashin ƙarfi cikin zafi mafi zafi ga rabin sa'a. Bayan cire kwanon rufi daga wuta, dole a bar bulgur na tsawon mintina 15 a karkashin murfin sannan a gwada, ba tare da yashe yayyafa da sabo ba.
Idan ba ku san yadda ake yin bulgur ba a cikin wani karamin, kuyi kokarin gwada wannan hanya, duk da haka a wannan yanayin, toya kaza tare da albasarta, sannan ku zubar da bulgur da kuma bayan sake komawa cikin yanayin "Pilaf" har zuwa sigina.
Yaya mai dadi don dafa bulgur a Turkanci?
Akwai mai yawa Turkiya Bulgur girke-girke da kuma duk suna da ban sha'awa a kansu hanya, amma a tsakanin wasu wannan daya tsaye musamman musamman. Irin wannan bambanci na tasa yana da abin lura saboda a cikin kamfanin an yi shi ne daga bulgur vermicelli da lentils.
Sinadaran:
- man shanu - 45 g;
- vermicelli - 35 g;
- bulgur - 1 abu;
- Boiled tafasa - 1 abu;
- ganye da albasarta;
- dintsi na faski;
- tumatir manna - 25 g;
- ruwan 'ya'yan lemun tsami - 15 ml.
Shiri
Narke man shanu don cin gajiyar vermicelli na minti 4-5. Bayan bayan lokaci ƙara zuwa vermicelli bulgur kuma ci gaba da cin gaji tsawon minti 5. Zuba dukan ruwa, ƙara gishiri da tumatir manna kuma bar zuwa simmer a kan zafi kadan na minti 12. Bayan barin tasa don tsayawa a karkashin murfi a daidai lokacin guda, kuma a cikin fina-finai, ƙara shi da ruwan 'ya'yan lemun tsami da ganye, ka haxa tare da gurasa da albasa da kuma hidima.
Yadda za a dafa bulgur tare da kayan lambu - girke-girke
Sinadaran:
- eggplant - 430 g;
- albasa - 115 g;
- tafarnuwa - 4 hakora;
- tumatir - 440 g;
- Cumin ƙasa, coriander - 1 teaspoon;
- bulgur - 1 abu;
- faski ganye - 1/2 tbsp.
Shiri
Zuba bulgur tare da kofuna biyu na ruwan zãfi, rufe da bar su kara tsawon minti 20. A halin yanzu, launin albasa da albasarta, a ƙarshen ƙara kayan kayan yaji da tafarnuwa zuwa gare shi, kuma a cikin rabin minti daya hada kome da tumatir sliced. Eggplants, idan sun tsufa da kuma haushi, jiƙa a mayar da hankali brine kafin frying, sa'an nan kuma jefa da guda zuwa ga kayan lambu toya.
Cire wuce haddi mai laushi daga bulgur kuma yada gindi tare da kayan lambu. Yi rarraba kayan ado a kan tukunya da yawa da kuma sanya su a cikin wutar lantarki mai tsayi 180 kafin minti 25. Ku bauta wa tasa tare da faski da gilashin farin giya.