Akwai girke-girke mai yawa don cin nama. Amma, watakila, daya daga cikin abincin mai daɗin ci abinci shine nama, gasa da cuku. A ciki dole ƙara albasa, wani lokacin - namomin kaza, da kuma wani lokacin - tumatir. Watakila, mutane da yawa sun san cewa wannan dadi mai dadi yana kiransa - nama a Faransanci. A ƙasa za mu yi magana game da yadda ake dafa naman alade a Faransanci.
Nama a Faransanci daga naman alade
Sinadaran:
- grated wuya cuku - 220 g;
- albasa - 300 g;
- alade - 1 kg;
- mayonnaise - 50 g;
- kirim mai tsami - 50 g;
- cuku Philadelphia - 50 g;
- gishiri da kayan yaji.
Shiri
An yanka naman alade a kananan ƙananan kuma ta doke da kyau, sannan gishiri da yayyafa da kayan yaji. Mun sanya kayan aiki a kan takardar burodi. Dama a kirim mai tsami tare da mayonnaise da Philadelphia cuku. Don dandana, ƙara gishiri, barkono, zaka iya ƙara kayan ganye. Mix da miya da kyau kuma rufe shi da nama. Luchok shinkle semirings, ko yana yiwuwa kuma zobba, idan shugabannin ba su da yawa. Mun sa shi a saman nama. Muna fada barci a cikin Faransanci daga cuku cuku mai naman alade kuma mun aika a cikin tanda. Dole ne a mai tsanani zuwa 180 ° C. Gasa game da minti 40.
Abincin naman alade a Faransanci a cikin tanda na lantarki
Sinadaran:
- naman alade - 400 g;
- albasa - 150 g;
- dankali - 400 g;
- man shanu - 35 g;
- tafarnuwa - 1 albasa;
- grated wuya cuku - 50 g;
- mayonnaise.
Shiri
An samo siffar tanda na lantarki da man shanu. Naman alade an sliced a kananan yankakken, an sanya shi ta hanyar tafarnuwa tafarnuwa kuma an haxa shi. Saka nama a kasa na mold, da ruwa tare da mayonnaise kuma sanya albasa a yanka a cikin rabin zobba. Mun kuma sha ruwa da mayonnaise. A saman albasa, sanya dankali dan sliced, yi amfani da takarda mai mayonnaise kuma yayyafa shi da cuku cuku. A matsakaicin iko mun shirya don minti 30.
Alade a Faransanci tare da namomin kaza
Sinadaran:
- naman alade - 550 g;
- Zakaran - 500 g;
- albasa - 300 g;
- tumatir - 400 g;
- mayonnaise - 220 g;
- Cikakken gishiri - 230 g;
- ganye na Dill da faski - ½ fensir;
- gishiri, kayan yaji - dandana.
Shiri
Naman alade ya zaɓi abin da ya dace don dafa abinci. Mun yanke naman a cikin yanka 1 cm a cikin filayen. Mun saka su a cikin kwano, gishiri, barkono don dandana da kuma haɗuwa, don haka naman yana da kayan yaji. Bayan haka, kowane mai kyau na kyawawan kyawawan. Lubricate sheet yin burodi da man fetur kuma yada nama tam tare. Albasa a yanka a cikin rabin zobba, namomin kaza - yanka. Mun sanya su cikin frying kwanon rufi kuma toya a kayan lambu mai. A lokacin yin frying da ruwan 'ya'yan itace za a cire daga namomin kaza. Muna dafa abinci a kan wuta mai tsanani har sai ruwa ya kwashe, to sai mu rage wuta, barkono barkatir, gishiri da kawo shi a karkashin murfin har sai an shirya. Don nama sa wani Layer na albasa, kuma a kai mun sanya namomin kaza. Kuma a kan namomin kaza za su je rassan tumatir, a yanka a cikin semicircles. Aiwatar da Layer na mayonnaise (rabi na jimlar). Yayyafa saman tare da ganye, sa'an nan tare da cuku. Bugu da ƙari, saka takarda na mayonnaise da gasa a 200 ° C na mintina 35. Ku bauta wa naman alade, dafa a cikin Faransanci, ya kamata a yi zafi.
Shiri naman alade tare da dankali a Faransa
Sinadaran:
- alade - 600 g;
- dankali - 1 kg;
- albasa - 350 g;
- Cikin cuku mai wuya - 180 g;
- gishiri, kayan yaji;
- mayonnaise;
- man kayan lambu.
Shiri
Alade ne sliced a cikin yanka game da 10-12 mm lokacin farin ciki. Bayan haka, zamu kalubalanci su daga sassan biyu. Tsabtace albasa shinkle zobba, idan ba haka ba ne babba. In ba haka ba, ya fi kyau a yanka a cikin rabin zobba. Peeled dankali shinny bakin ciki da'ira. Nau'in da za mu yi gasa a cikin Faransanci tare da naman alade, man fetur da man fetur da kuma shimfiɗa nama. Kowane yanki dole ne a yi salted kuma yafa masa kayan yaji. Mun yada albasa daga sama, shayar da mayonnaise kuma a yanzu ma sa yatsun dankalin turawa. Muna fada barci duk wannan daga sama ced cuku, mun saka mayonnaise kuma mun saka a cikin tanda. Naman alade tare da fries Faransa a 200 ° C har sai launin ruwan kasa mai launin ruwan kasa kusan minti 50.