Tushen naman alade da amfanin sa

A yayin da ake yanka gawar alade, ana samun nau’o’in nama da dama, wanda kowannensu yana da nasa kimar da kuma amfani da shi wajen dafa abinci. Amma mafi mahimmanci a cikin su duka shine kullun naman alade. Wannan ɓangaren dabba yana bambanta da mafi girman laushi da dandano mai faɗi. Sabili da haka, ana amfani dashi don shirya jita-jita mafi dadi.

Tsarin yankan alade

Menene kumburi?

Rump yana jin daɗin babban shahara saboda kyakkyawan dalili. Wannan bangare na tsokar dabba a zahiri baya shiga cikin rayuwar yau da kullun. Rashin babban aiki na jiki yana nuna rashin ci gaba da tsayayyen zaruruwan tsoka. A sakamakon haka, naman yana da taushi sosai, wanda shine babban dalilin darajarsa. Bugu da ƙari, kusan babu mai a cikin irin wannan ɓangaren litattafan almara, wanda ya sa ya fi buƙata a tsakanin masu son abinci mai lafiya da maras kyau.

Tsarin tsari

Kumburi shine babban gefen bayan dabbar. Yana tsakanin kunci da farkon wutsiya. Wannan bangare kuma ana kiransa adrenal. A gani, yana wakiltar ƙarshen hamma na sama.

Aikace-aikace a dafa abinci: girke-girke

A cikin dafa abinci, ana amfani da gasa sau da yawa don barbecue ko yin burodi. Idan aka dahu irin wannan naman sai a gaggauta soya shi, amma ba ya bushewa saboda danyen kitsen da ya lullube shi daga sama.

Shashlik

Akwai zaɓuɓɓuka da yawa don marinade da dafa abinci skewers. Amma daya daga cikin mafi mashahuri a cikinsu shine barbecue marinated a mayonnaise da soya miya. Don shirye-shiryensa wajibi ne:

• nauyi – 3 kg;
• mayonnaise – 25 g (kimanin tablespoons biyu);
• soya miya – uku tablespoons;
• albasa – 6 kananan albasa;
• jan giya – gilashin;
• mustard – rabin teaspoon;
• gishiri, barkono, paprika da sauran kayan yaji don dandana.

Alade kebab

Ana aiwatar da tsarin dafa abinci da kansa kamar haka:

1. Ana wanke naman sosai kuma an bushe shi da tawul na takarda.
2. An yanke ɓangaren litattafan almara a hankali cikin ko da guda tare da girman 4 ta 5 cm.
3. Sakamakon da aka samu an haɗa su a cikin akwati mai zurfi (kwano ko kwanon rufi). Ana shimfida albasa a saman naman. Dole ne a yanke shi zuwa rabin zobba.
4. Ana ƙara Mayonnaise zuwa abun da ke ciki.
5. Bayan haka, an zuba gilashin giya, soya miya, mustard da zaɓaɓɓen kayan yaji a cikin akwati.
6. Dukkan abubuwan da ke cikin kwanon rufi an hade su sosai kuma an shafe su da yawa a cikin firiji.

Tun da naman kanta yana da taushi sosai, 3 hours ya isa ya yi marinate. Amma idan kun ajiye shi a cikin irin wannan cakuda don ƙarin sa’o’i biyu, tasa zai amfana kawai, tun da kebab zai fi kyau ciyar da kayan yaji.

Hankali! Wajibi ne a dafa irin wannan naman lokacin da wutar da ke kan garwashin ta ƙare, amma har yanzu ba su sami lokacin yin sanyi ba.

A matsakaita, guda na wannan girman ya kamata a soya a cikin zafi mai kyau na minti 20, yana juyawa akai-akai. Idan wannan lokacin ya wuce, naman zai iya zama bushe.

Gasa nama tare da dankali

Daban-daban jita-jita da aka toya kuma sun sami karɓuwa sosai a duniya. Ɗaya daga cikin girke-girke na yau da kullum a kasarmu game da wannan shine nama tare da dankali, gasa da miya mai yaji. Babban kayan abinci na wannan abincin sune:

Kumburi na alade

• naman alade – 800-900 g;
• dankali – a matsakaita, ana ɗaukar kananan dankali kusan 10;
• qwai – 2 guda;
• tumatir – 2 matsakaici;
• barkono mai dadi – 1 yanki;
• albasa – 1 matsakaici albasa;
• masara ko kore Peas – game da 100-150 g;
• Kirim mai tsami;
• ketchup;
• ganye (zaɓi mafi dacewa shine haɗuwa da faski da Basil);
• tafarnuwa – 2 hakora;
• Kayan yaji don dandana.

Daban-daban na kayan lambu da ake sayar da su a cikin shaguna kuma suna taimakawa wajen haɓaka ƙamshin tasa. Kyakkyawan ƙari ga dankali tare da nama zai zama “ganye na Italiya”. Dukkan tsarin dafa abinci ya ƙunshi matakai masu zuwa:

1. Ana wanke naman sosai, a bushe shi da tawul ko tawul kuma a yanka shi kanana. Ana shirya duk abubuwan da ake buƙata a wuri guda don kada a manta da komai.
2. Zuba man sunflower kadan a cikin kwanon rufi da zafi. An shimfiɗa naman a cikin mai, wanda dole ne a soya shi har sai launin ruwan zinari.
3. Ana cikin gasasshen naman, ana zuba albasa a ciki, a ci gaba da gasasshen. Gishiri abin da ke cikin kwanon rufi a karshen.
4. A cikin wani kwanon frying mai zafi daban, wajibi ne a kawo dankali a yanka a cikin tube zuwa rabin dafa abinci. Ya kamata kuma a yi gishiri a karshen.
5. Canja wurin duk dankali zuwa takardar burodi kuma ƙara barkono mai dadi, nama, masara, qwai zuwa gare shi. Hakanan zaka iya gyada cuku mai wuya idan kuna so. Sakamakon taro dole ne a hade sosai.
6. Tumatir mai ci gaba da yanke a cikin zobba an shimfiɗa shi a saman dankali.
7. A cikin kwano daban, ketchup, kirim mai tsami da yankakken tafarnuwa an haxa su. Sakamakon miya da karimci yana shafa saman tasa.
8. Na gaba, dole ne a aika takardar yin burodi zuwa tanda.

Wuta mai girma a lokaci guda bai cancanci nunawa ba. 170 digiri zai isa. A wannan zafin jiki, tasa ya kai cikin rabin sa’a.

Cutlets na alade

Ya kamata a lura da cewa ban da manyan jita-jita da aka jera, ana amfani da kullun don dafa cutlets na gida da medallions. Ana soya shi a hade daban-daban kuma ana amfani dashi don yin sara. Suna yin dumplings, nama irin na Faransanci da kuma sauran abubuwan jin daɗin dafuwa daga gare ta.

Amfani

Rump shine mafi laushi da juzu’i na gawar naman alade. Amma ban da dandano mai kyau, yana kuma bambanta a yawancin lokuta masu amfani ga jiki. Da farko, yana da kyau a lura cewa a zahiri babu mai a cikin wannan nama. Yana da ƙwanƙwasa, wanda ke nufin ya dace da waɗanda suka ƙi abinci mai ƙiba saboda matsalolin lafiya.

Saboda gaskiyar cewa dunƙule a zahiri ba shi da hannu cikin ayyukan motsa jiki na dabba, jiki yana ɗaukar shi cikin sauƙi. Wannan yana nufin cewa irin wannan abincin ya dace da masu amfani da matsalolin narkewa, kuma abubuwan gina jiki daga irin wannan abincin suna kusan cinyewa ta jiki.

Magana. Rump yana dauke da adadi mai yawa na furotin da bitamin B, wanda ke taimakawa wajen inganta jiki.

Kammalawa

Don haka, kumburi yana ɗaya daga cikin mafi mahimmancin sassan alade. Ana iya amfani da wannan naman a kusan dukkanin jita-jita na nama. Bugu da ƙari, yana da amfani ga jiki. Kuma tun da irin wannan naman yana da ƙwanƙwasa dangane da adadin mai, ana iya cinye shi ko da a lokacin cin abinci ko tare da rashin aiki iri-iri a cikin gabobin jiki da tsarin jiki.