Idan kuna da sha'awar yadda za ku iya yin miki mai kyau a gida, to, wannan labarin ne kawai a gareku. Kira baƙi, kamar yadda wannan shawarar da aka bada shawarar a ci nan da nan. Yi farin ciki da su tare da wannan kayan dadi, mai dadi kuma mai dadi. Bayan haka, miya na harcho yana da gyaggyarawa a cikin cewa an dafa shi a kan naman kaza, tare da nama mai kyau (yawanci naman sa) da kuma yawan adadin ganye da kayan yaji.
Yadda za a dafa miya kharcho a Jagoranci - wani girke-girke?
Sinadaran:
- yankakken naman sa - 500-600 g;
- baka - 2 shugabannin;
- tumatir (babba) - 1 yanki;
- tumatir puree - 1 kayan zaki cokali;
- tafarnuwa - 3 hakora;
- man kayan lambu - 15-20 ml
- shinkafa (mai tsawo) - 80-100 g;
- kayan yaji (uхоxo-suneli, coriander, savory, bushe adzhika) - ga kowane 1 teaspoon;
- ganye (cilantro, faski, seleri) - kowanne don 10-20 g;
- barkono m - 0,5 pods
- Tkemali miya - 1 kayan zaki cokali.
Shiri
Bari mu fara tare da gurasar naman sa: muna wanke shi da ruwa mai gudana kuma a yanka shi zuwa guda, wanda a nan gaba za a raba shi cikin rabo. Mun sanya nama a cikin saucepan, zuba 2.2 lita na ruwan sha da kuma sanya shi a kan kuka, dafa na 1.5 hours. A lokacin da tafasa, cire kumfa daga broth, don haka ba damuwa ba. Minti 25 kafin broth ya shirya don ƙara wanke, giciye-yanke kwan fitila da kuma seleri guda seleri.
Muna zafi da kwanon rufi tare da man fetur da kuma yayyafa albasa a yanka a cikin kwata na zobe. Bayan 'yan mintoci kaɗan, ƙara dan tumatir puree da tumatir zuwa gare shi, wanda muka wanke daga baya daga kwasfa, cire tsaba kuma ku yanke su a cikin cubes. Zuba 3-4 tablespoons na broth, mu sanya ƙasa da wuta kuma extinguish dukan minti 10-15.
Salt da tattalin broth da kuma cire daga gare shi a kwan fitila da seleri. Mun sanya a cikin saucean miya Tkemali, yankakken yankakken barkono mai laushi da tafarnuwa. Bayan minti 1-2 ƙara frying. Lokacin da duk abin da ke sake tafasa, yada dafa shinkafa da kuma zuba kayan yaji. Muna dafa abinci har sai shin shinkafa, a kan zafi kadan.
An shirya miya, mai dafa shi ya kashe, amma broth yana ci gaba, amma a wannan lokacin yana da kayan lambu mai suna pritrushivaem kharcho yankakken ganye. Rufe kome da murfi, bari ya tsaya na mintina 15.
Yadda za a dafa miya kharcho a cikin mai yawa?
Sinadaran:
- naman sa - 450-550 g;
- baka - 2 manyan shugabannin;
- ruwan tumatir - 215 ml;
- shinkafa (duk wani abu, ba kawai ba) - 100 g;
- tkemali - 1-1.5 teaspoons;
- kayan yaji (hops-suneli, coriander) - 0.5 teaspoons kowane;
- ja barkono (ƙasa);
- kayan lambu mai - 1-2 tbsp. spoons
- gishiri mai girma - 1,5 tsp.
Shiri
Ajiye ku mai daraja lokaci kuma ku yi miyan kharcho a cikin multivark. Kunna kayan a kan yanayin "Baking" ko "Frying", za mu fara dafa. Zuba man a cikin akwati, yada yankakken nama a cikin guda. Fry shi na minti 20. Mun ƙara albasa yankakken tare da bambaro da dukan gishiri, kuma bayan minti biyar mun zubar da ruwan tumatir. Na gaba zo: tkemali, barkono mai ja da kayan yaji. Bayan mun haɗu da dukan spatula, za mu bar duk abin da za mu gasa a cikin wannan mulki, na minti 10.
Canja madaukaka ta hanyar latsa maɓallin "Quenching", zuba a cikin ruwa mai frying kuma ƙara shinkafar da aka wanke. Mun saita lokacin domin awa 1 da minti 10. Bayan sigina na kammala dafa abinci, zuba a cikin naman yankakken nama.
Yadda za a dafa ɗan rago da rago?
Sinadaran:
- Yankan rago - 400-450 g;
- shinkafa (zagaye) - 90 g
- albasa - 1 kai (babba);
- tumatir - 2 guda;
- ceri plum - 7-8 guda;
- coriander, faski, dill;
- man kayan lambu - 15 ml;
- gishiri babba ne.
Shiri
Broth na rago dafa don awa 2.5 a lita biyu na ruwa. Ƙarar albasa albarkatu, toya a man, a cikin kwanon frying. An yayyafa tumatir tare da ruwan zãfi don cire fata daga gare su, da kuma yanke nama na 'ya'yan itace ta wurin mai naman nama. Nan gaba zamu karkatar da ceri plum, rabu da dutse. Cakuda plum da tumatir a cikin broth. Sakamakon kharcho don dandana kuma ƙara albasa dafa. Bayan minti uku, mun hada da wanke shinkafa tare da miya da jira, lokacin da za a dafa shi. Bayan mun yayyafa wani tasa na ganye mai yankakken, wanda zai tafasa a minti kadan.