A girke-girke na stewed kabeji tare da nama

A yau muna shirye-shiryen cinye stewed tare da nama. Tasa tana da dadi, mai amfani, kuma ana iya shirya shi duk shekara. Bugu da ƙari, za ka iya kashe duk da sabo da sauerkraut, kuma wasu kamar stewed farin kabeji .

Fresh stewed kabeji da nama

Sinadaran:

• fararen kabeji - 600 g;
• albasa (babban) - 1 yanki;
• tumatir puree - 200 g;
• nama (alade) - 400 g;
• man kayan lambu - 50 ml;
• gishiri, barkono - dandana.

Shiri

Shirye-shiryen nama tare da nama ya fara tare da gaskiyar cewa an yanka naman alade cikin cubes. A kan kayan lambu mai yayyafa albasa a cikin rabin zobba, lokacin da aka yi launin ruwan ƙanshi, ƙara nama kuma toya har sai rabin ya dafa shi. Shink da kabeji da kuma sanya shi cikin frying kwanon rufi ga nama. Ƙara gishiri don ku ɗanɗana kuzari a ƙananan wuta a karkashin murfi na minti 20. Add tumatir puree, barkono barkono don dandana, motsawa da kuma simmer tsawon minti 5. Cakuda mai dadi tare da nama yana shirye.

Sauerkraut ya taso tare da nama

Sinadaran:

• sauerkraut - 800 g;
• naman alade - 300 g;
• albasa - 100 g;
• man kayan lambu - 40 g;
• sugar, gishiri, barkono baƙar fata - dandana.

Shiri

Tare da sauerkraut matsi da wuce haddi ruwa. Muna yanka naman a cikin guda. A cikin kwanon ruɓaɓɓen frying, mu damu da man kayan lambu, toya albasa da nama cikin ciki har sai an kafa ɓawon burodi. Gishiri da barkono ƙara dandana. Ƙara kabeji zuwa kwanon rufi, da kuma motsawa, suma na kimanin minti 15. Bayan haka, ƙara sugar dandana. Yanzu rufe murfin frying tare da murfi da sutura na kimanin awa daya, yana motsawa lokaci-lokaci. Kwayar ruwan ƙanshi, da aka shirya tare da nama, zaka iya bautar zuwa teburin. A matsayin ado na masarar dankali cikakke ne.

Stewed farin kabeji tare da nama

Sinadaran:

• kabeji launi - 0.5 kg;
• nama - 0,5 kg;
• albasa - 1 yanki;
• kirim mai tsami - 200 g;
• man kayan lambu don frying;
• gishiri, kayan yaji - dandana.

Shiri

Yanke nama a kananan ƙananan, raba tsakanin kabeji zuwa inflorescences, idan sun yi girma, za ka iya yanke su a cikin da dama. Zuba cikin man fetur mai frying, sanya nama a ciki da kuma dafa har rabin dafa shi, sannan kuma ƙara albasa yankakken, da soyayyen ɗauka da kuma yada farin kabeji. Kowane abu mai kyau ne, ƙara kirim mai tsami, game da lita 30 na ruwa da stew a karkashin murfin rufe don minti 10-15. A ƙarshe, kara gishiri da kayan yaji don dandana kuma sake sakewa.

Tsoma kabeji tare da nama mai kaza

Sinadaran:

• filletin kaza - 500 g;
• albasa - 2 guda;
• karas (manyan) - 1 yanki;
• sauerkraut - 300 g;
• sabon kabeji - 500 g;
• tumatir manna - 3 tbsp. spoons;
• man kayan lambu maras ban sha'awa - 80 ml;
• bay ganye, barkono, gishiri - dandana.

Shiri

A cikin babban frying kwanon rufi ko sauté kwanon rufi, zuba a cikin man shuke-shuke, bari shi dumama da kyau, sa'an nan kuma shimfiɗa albasa yankakken, toya na kimanin minti 3, sa'an nan kuma ƙara karas gishiri, toya na tsawon minti 5. Yanzu shimfiɗa filletn kaza, sliced. Fry tare tare don minti na 5-7. Bayan haka, mun yada sauerkraut, ka hada kome da kyau, rage zafi da kuma stew na mintina 15. Yanzu ƙara sabo sabon kabeji, gishiri don dandana da sata a karkashin murfin rufe don kimanin minti 40. Zuba tumatir manna, tsoma shi tare da fam na 50, ruwa mai ganye, barkono da dafa don karin minti 15-20. Bayan haka kabeji da aka yi da nama da kaza yana shirye don amfani.

Kamar yadda ka gani, ba wuya a dafa kayan cin nama tare da nama ba. Duk abin abu ne mai sauƙi kuma mai araha. Amma muna ba ku shawara ku kula da wannan: idan sabon kabeji yana da haushi, to, an yi masa burodi na minti 2-3 kafin. Saboda wannan, na farko, haushi za su tafi, kuma na biyu, kabeji ba za ta daina yin hakan ba.