saran naman alade

Daga cikin dukkan sassan gawar naman alade, kawai wuyansa da kullun suna gaba a darajar. Wannan naman ya dace don dafa kusan kowane tasa nama. Irin wannan versatility ne saboda m rubutu, leanness da m dandano na ɓangaren litattafan almara.

Bacon sara

Menene saran naman alade?

saran naman alade shine sashin baya na gawar dabba, wato rabin kugu mara kashi. Irin wannan ɓangaren litattafan almara yana tare da gangar jikin tun daga kan kai har zuwa gangar jikin alade. Wannan bangare na gawa yana da daraja sosai saboda gaskiyar cewa ɓangaren litattafan almara a nan yana da taushi musamman.

Dabbobi an tsara su ta hanyar ilimin lissafi ta yadda a cikin tsarin rayuwa ba sa amfani da tsokoki na baya. Sabili da haka, zaruruwan ƙwayar tsoka a cikin rashin aikin jiki ba su da ƙarfi kuma su kasance masu laushi. Kuma wannan, bi da bi, ba wai kawai yana ba da ɓangaren litattafan nama dandano na musamman ba, amma har ma yana rage lokacin da ake buƙata don shirye-shiryensa. Bugu da ƙari, ƙwayar mai ya kusan kusan babu shi a cikin carbonade, wanda ya sa ya yiwu a danganta shi ga naman abinci.

A cikin dafa abinci, ana iya amfani da carbonade don shirya kusan kowane tasa tare da naman alade. Ana soya barbecue daga gare ta, ana gasa a cikin yanki gabaɗaya, an saka pilaf na nama, ana yin medallions. Tare da kiyaye fasahar dafa abinci, naman ya kasance mai laushi, m kuma yana da dandano mai faɗi.

dafa abinci girke-girke

Babban buƙatar naman alade ya haifar da gaskiyar cewa kowane tasa da aka yi daga gare ta, ana ba da dama ga hanyoyin dafa abinci daban-daban. Yawancin girke-girke da fasahar dafa abinci dalla-dalla suna cike da shafukan Intanet. Amma har yanzu akwai jerin jita-jita na saran naman alade waɗanda aka yi la’akari da su mafi mashahuri.

Chops stewed a cikin giya

Irin wannan jita-jita za a iya shirya sosai da sauri kuma yana ba da shawarar dandano mai daɗi da ƙanshi. Don shirye-shiryensa, ana buƙatar abubuwa masu zuwa:

• carbonade – kusan 700-800 g;
• namomin kaza (zai fi dacewa champignon) – 500 g;
• nama broth – akalla 150 l;
• ruwan inabi mai dadi ko rabin-zaƙi (zai fi dacewa kayan zaki) – 100 ml;
• albasa – 2 matsakaici albasa;
• tafarnuwa – 2 cloves;
• gari – 70 g;
• sunflower mai ladabi ko man zaitun – 2-3 tablespoons;
• gishiri, barkono da sauran kayan yaji don dandana.

Namomin kaza don tasa

Don hana nama mai taushi daga faɗuwa yayin dafa abinci, dole ne a yanke naman a cikin zaruruwa. A wannan yanayin, an yanke naman alade a cikin guda guda kamar yadda ake shirya chops na yau da kullum, wanda yanki ya kai kimanin 1 cm. Kafin yankan, dole ne a wanke naman sosai kuma a shafe shi da tawul na takarda.

An shirya tasa bisa ga makirci mai zuwa:

1. Don laushi naman alade, dole ne a buge shi da guduma a bangarorin biyu.
2. Zuba gari da aka shirya akan teburin kuma a hankali mirgine kowane yanki a ciki.
3. Zuba mai a cikin kwanon rufi kuma jira har sai ya yi zafi har zuwa mafi kyawun zafin jiki.
4. A soya yankan naman a cikin kwanon rufi a bangarorin biyu har sai kowannensu ya yi launin ruwan kasa sosai.
5. Idan an shirya yankan, sai a fitar da su a cikin kaskon, maimakon su, sai a zuba yankakken (ta kowace hanya) da albasa da tafarnuwa a cikin mai.
6. Da zaran kayan lambu sun sami launi na zinariya, zuba namomin kaza a cikin su kuma, suna motsawa sosai, sa’an nan kuma simmer kome tare don wani minti 10.
7. Ƙara ruwan inabi zuwa namomin kaza kuma jira har sai ya fara tafasa.
8. Zuba broth a cikin sakamakon miya kuma tafasa don wani minti 5.
9. Lokacin da wasu ruwan ya ƙafe, sai a mayar da naman cikin kaskon. Cook shi don wani minti 5-7 a kowane gefe.
10. Ƙara gishiri da barkono yayin simmering. Yayyafa kayan yaji a kowane gefen sara.

Magana. Za a iya yin miya da aka shirya a matsayin jita-jita dabam ko kuma a ƙara ta tare da gefen tasa. Idan kuna so, zaku iya tsoma ɗanɗano da ƙanshi tare da coriander, ganye ko siyan gaurayawan busassun ganye.

Carbonade skewers a cikin tumatir miya

Carbonade ba shi da ƙarancin buƙatun barbecue. A kan gawayi mai zafi, naman ya kai da sauri, kuma ta hanyar zabar marinade mai kyau, ana iya yin laushi da m.

Carbonade skewers a cikin tumatir marinade

Marinade dangane da miya na tumatir yana cin nasara a wurare da yawa lokaci guda:

• da kyau tausasa zaruruwan nama;
• yana buƙatar ƙaramin adadin abubuwan sinadaran;
• daidai cika dandano na naman alade.

Don shirya barbecue bisa ga wannan girke-girke, kuna buƙatar:

• yankakken naman alade – 2-2.5 kg;
• ruwan tumatir – akalla 0,5 lita kowace ƙayyadadden adadin nama;
• albasa – 5-6 matsakaici-sized albasa;
• gishiri da barkono.

Idan ana so, zaku iya ƙara kayan yaji na musamman don barbecue. Tsarin pickling yana faruwa ne bisa tsari mai zuwa:

1. A wanke naman sosai a ƙarƙashin ruwa mai gudu kuma a goge bushe da adiko na goge baki.
2. Yanke ɓangaren litattafan almara zuwa sassa daidai. Yana da kyawawa cewa girman yanki ɗaya bai wuce 5-7 cm ba.
3. Sai ki saka duka a cikin kwano ko kasko, ki yayyafa su da barkono da gishiri, ki gauraya sosai yadda kayan kamshi suka samu kan kowane yanki.
4. Yanke wasu daga cikin albasa zuwa zobba, kuma a yanka sauran. Canja wurin duk wannan zuwa kwano tare da naman alade da motsawa.
5. A hankali zuba ruwan tumatir a cikin akwati tare da nama.

Ruwan ‘ya’yan itace ba dole ba ne ya rufe naman gaba daya: marinade zai ci gaba da cika kowane yanki. Amma ya kamata a tuna cewa tumatir a cikin naman alade yana tunawa na dogon lokaci. Saboda haka, yana da kyau a yi marinate 8-10 hours kafin dafa abinci.

Game da shirye-shiryen kanta, a kan matsakaicin zafi, barbecue ya kamata a dafa shi tsawon minti 15 zuwa 20. Bugu da ƙari, yana da kyawawa a cikin minti 4-5 na farko don rage naman ƙasa zuwa zafi kuma akai-akai juya shi. Wannan zai tabbatar da samuwar ɓawon burodi wanda zai hana asarar ruwan ‘ya’yan itace.

Muhimmanci! Babban fasalin irin wannan marinade shi ne cewa ko da lokacin da ake soya a cikin kwanon rufi a kan kuka, naman yana riƙe da dandano mai kyau, ya kasance mai laushi da m.

Gurasar naman alade da aka gasa a cikin tsare

Ba kamar yin burodi na al’ada ba, dafa irin wannan tasa a cikin takarda yana adana dandano, ƙanshi da ruwan ‘ya’yan itace a cikin naman kamar yadda zai yiwu. Sabili da haka, abincin ya juya ya zama mafi cikakke kuma mai haske.

Carbonate gasa a cikin tsare

Don shirya gasa sara kuna buƙatar:

• naman alade – 2 kg;
• tumatir – 3-4 kananan ‘ya’yan itatuwa;
• tumatir manna – game da 200 g;
• tafarnuwa – 7-8 kananan cloves;
• tafarnuwa daji (a cikin nau’i na yankakken busassun ganye) – 20-30 g;
• man kayan lambu (zai fi dacewa zaitun) – rabin tablespoon;
• cakuda kayan lambu na Faransa;
• gishiri, barkono baƙi da sauran kayan yaji don dandana.

Dafa nama ta wannan hanya yana ɗaukar lokaci da ƙoƙari mai yawa. Gasasshen yana faruwa ne bisa ga fasaha mai zuwa:

1. A wanke naman alade sosai a ƙarƙashin ruwa mai gudu kuma a shafa da adiko na goge baki. Babu buƙatar yanke nama. Za a gasa a guda ɗaya.
2. Cire husk daga tafarnuwa, yayyanka shi kuma sanya shi a cikin wani farantin zurfi daban. Ƙara man zaitun a wurin, haɗuwa da komai sosai kuma a bar shi ya ba da akalla minti 20.
3. A cikin man tafarnuwa da aka samu, sanya tumatir, da duk kayan da aka dafa da kayan yaji. Dama miya har sai da santsi.
4. Ana canja wurin carbonade zuwa wuri mai faɗi kuma an shafa shi sosai a kowane bangare tare da taliya da aka shirya a baya.
5. Yanke tumatir a cikin zobba na bakin ciki kuma sanya a saman naman alade. Don ƙarin dandano mai mahimmanci, ana iya yayyafa naman tare da ragowar tafarnuwa na daji, wanda bai je miya ba.
6. A hankali kunsa naman alade da aka yi da shi a cikin takarda don kada ya karya ƙarfin irin wannan kunshin. Saka shi a cikin firiji don 2-4 hours don naman ya cika da miya.
7. Saka da dam a kan takardar burodi kuma aika zuwa tanda, preheated zuwa 180 digiri. A wannan zafin jiki, ya isa ya gasa naman alade na awa daya.

A bayyane yake, ana cin wannan abincin da sanyi, don haka nan da nan bayan yin burodi, ba tare da karya abin rufewa ba, an bar shi ya yi sanyi zuwa dakin da zafin jiki. Sa’an nan kuma a aika zuwa firiji, inda aka zuba naman naman don ƙarin 2 hours.

Muhimmanci! Kafin yin hidima, an yanke carbonade a cikin yanka. A matsayin ƙari gare shi, zaku iya ba da jita-jita na gefe, mustard, ketchup, adjika ko miya da aka shirya a gaba.

Carbonade an yi la’akari da shi da kyau daya daga cikin mafi dadi sassa na naman alade. Za a iya cinye nama mai laushi da ɗanɗano ba tare da kitse na kitse ba har ma da mutanen da ke kan abinci. Amma lokacin dafa abinci, dole ne ku bi fasahar dafa abinci sosai, in ba haka ba yana da sauƙin lalata daidaiton naman ko bushe shi.