Tsire-tsire dankali sau da yawa yakan kasance na farko na kwarewa na matan gida a cikin dafa abinci. Bayan haka, wannan ita ce gida mafi kyawun gida, samar da yanayi mai jin dadi da dumi na abincin gidan. Zai zama irin wannan banal da kuma haɗin kayan haɗuwa, kuma abin da sakamakon haka! Ayyuka masu ban sha'awa da ƙoshi da ba za a iya kwatantawa ba sun sami ƙaunar mutane har abada kuma zasu kasance ainihin ainihin.
Kowane gogaggen masaukin yana da hanyarta ta dafa abinci mai tushe. Za mu gaya muku yadda dadi don dafa stewed dankali da nama kaza da bayar da girke-girke na yi jita-jita tare da nama da namomin kaza.
Yaya za a dafa naman kaza a cikin wani sauye-sauye?
Sinadaran:
- nama mai kaza - 550 g;
- albasa - 175 g;
- karas - 175 g;
- dankalin turawa, tubers - 950 g;
- tumatir miya - 75 ml;
- man kayan lambu mai tsabta;
- tace ruwa - 350 ml;
- tafarnuwa - 2-3 hakora;
- ƙasa baki barkono - dandana;
- gishiri - dandana;
- kayan yaji - dandana;
- laurel bar - dandana;
- Fresh ganye don zaɓar daga - dandana.
Shiri
An wanke kaza, da aka tsoma shi tare da tawul na takarda ko takalma kuma a yanka a cikin guda guda. A cikin karfin multivarka mun zuba kayan lambu mai tsabta mai yalwa da kuma sanya kaji nama. Zabi hanyar "Frying" ko "Baking" da kuma toya da kaza har sai kana da appetizing rouge a garesu.
Duk da yake naman shine red, muna tsabtace da kara karas da albasa, sa'an nan kuma mu kara wa tasa. Muna kulawa da minti goma, sa ruwan 'ya'yan tumatir, da tsabtacewa da kuma sliced dankali da kuma kara ruwa mai tsabta. Season da tasa da gishiri, ƙasa baki barkono, kayan yaji da Mix. Muna fassara na'urar a cikin shirin "Ƙara" kuma saita lokaci don sa'a ɗaya. Bayan minti arba'in, ƙara ganye launi da yankakken tafarnuwa.
Muna bauta wa dankali mai dankali da sabo ne.
Maimakon kaza, zaka iya ɗaukar wani nama, dandano zai zama dan kadan, amma ba mai ban sha'awa ba mai ban sha'awa.
Ta yaya dadi don dafa stewed dankali da nama da namomin kaza?
Sinadaran:
- naman alade ko naman alade - 700 g;
- albasa - 150 g;
- karas - 120 g;
- dankalin turawa, tubers - 1.2 kg;
- champignons ko wani namomin kaza - 350 g;
- kayan lambu, man fetur mai tsabta - 55 ml;
- kayan lambu, naman alade ko ruwa;
- kayan yaji don nama - dandana;
- Peas of sweet bark - 4-5 inji mai kwakwalwa.
- bay bar - 2-3 inji mai kwakwalwa.
- gishiri - dandana;
- a ƙasa cakuda barkono - dandana;
- sabo ne ganye na dill, faski da Basil - dandana.
Shiri
Abu na farko da muke yi shine wanke naman alade ko naman sa a cikin ruwan sanyi kuma yayyafa ruwan da tawada. Mun yanke naman a kananan, daidai guda kuma saka shi a cikin kwanon rufi da kayan lambu mai tsabta mai kayan lambu mai zurfi. Mu nama nama nama daga kowane bangare, ƙara rabin rawanin albasa da fry, motsawa, don minti biyar.
Yanzu ƙara wa anda aka wanke da kuma yankakken namomin kaza, kakar da gishiri, ƙasa tare da cakuda barkono, kayan yaji, kuma bari ya zauna karkashin murfi na minti goma. Karas an tsabtace, a yanka a tube kuma a jefa su nama tare da namomin kaza. Bayan minti biyar zuwa bakwai, motsa abinda ke cikin frying pan a cikin wani katako mai dacewa
A halin yanzu, muna cire lambun dankalin turawa daga konkoma karuwa, shredding them tare da cubes ko kananan cubes na matsakaici matsakaici da kuma sanya su a saucepan. Mun jefa ganye na laurel, peas na barkono mai dadi kuma idan ya cancanta mu ƙara gishiri. Rufe tasa tare da murfi kuma tsaya a kan wuta mai tsayi har sai dankali ya shirya. A ƙarshe mun jefa ganye yankakken yankakken kuma cire su daga wuta.
Idan kuka yi amfani da namomin kaza da aka yi dafa don girkewa, dole ne ku fara wanke sosai a cikin ruwa don wani lokaci don kumburi.