Muna ba da shawara ka dafa caviar tare da caviar a kan girke-girke da aka bayyana a kasa, kuma ka shiga cikin yanayi na cin abinci na Sin a gida.
Yada da ja caviar
Sinadaran:
- shinkafa - 200 g;
- Red caviar - 200 g;
- nori - 3 ganye;
- shinkafa vinegar - 2 tbsp. spoons.
Shiri
Don haka, an wanke shinkafa sosai, sauyawa da tsawan ruwa sau da yawa. Sa'an nan kuma zuba shi da ruwan sanyi kuma bar su kara. Sa'an nan kuma sake magudanan ruwa, cika shi kuma sanya shi a kan jinkirin wuta. Ku kawo a tafasa, rage zafi, rufe murfi da kumafa shinkafa na kimanin minti 5-7, har sai ya shafe dukkan ruwa. Bayan haka, cire cire wuta daga cikin wuta, amma kada ka buɗe murfin don karin minti 15-20.
A cikin shinkafa sanyaya, ƙara dan vinegar da sauya sau da yawa, duk tare da spatula na katako, ba tare da tsangwama ba. A wannan lokacin mun dauki zanen gado, a raba su da hannayenmu, ko a yanka su cikin 5. Rice vinegar an hade shi da wannan adadin ruwa, kuma duk lokacin da muka moisten hannun kafin aiki. Don haka, muna daukar shinkafa kadan tare da hannayenmu kuma mun kafa kwallon daga gare ta. Mun sanya tube na nori tare da m gefen sama a kan dabino da kuma yada bun. Sa'an nan kuma kunshe kome da kome, ana tsintar da tip na tsiri da ruwa da glued. Mun ba da siffar siffar da ake bukata kuma yada teaspoon na caviar a saman, bauta wa tasa tare da miyagun wasabi. Ana yin nishadi tare da caviar na kifi ne kawai tare da sandunansu.
Ya sake yi tare da roe pollock caviar
Sinadaran:
- - 1 sakawa;
- Ceded cuku - 1 yanki;
- poli roe - 300 g;
- sabon kokwamba - 1 yanki;
- shinkafa - 400 g;
- shinkafa vinegar - 4 tbsp. spoons;
- ruwa - 0,5 l;
- gishiri, sukari;
- soy sauce, marinated ginger, wasabi.
Shiri
Don haka, na farko bari mu shirya shinkafa. Don yin wannan, ana tsabtace shi sosai, cike da ruwa kuma ya bar sa'a daya. Sa'an nan kuma saka wuta kuma dafa a kan zafi mai zafi na minti 5.
A wannan lokaci na kokwamba, kuma na yanka shi tare da ratsi na cuku. A cikin kofin, hada tsuntsaye na gishiri, sugar da shinkafa vinegar. Tare da wannan cakuda muke samar da shinkafa, amma kada ku haxa shi. A kan mat da muka sanya takardar nori, mun sa shinkafa a saman, to, kokwamba da cuku. Yanzu a hankali kunsa duk abin da yake a cikin takarda, ba da takarda a siffar ɗaure. Mun bar tasa ta tsaya, sanyi kadan, sannan a yanka shi da wuka mai maƙarƙashiya kuma muyi aiki tare da kokwamba tare da wasabi, ginger da soya sauce.