Gishiri mai albarkatun albarkatun gargajiya shine kyan abinci na Faransa, wanda yake da sauki a maimaita a cikin ɗakin ku. Wannan miyan yana da haske mai launin launin ruwan kasa da wani dandano mai dadi na albasa, wanda ya dade yana da haske kuma yana da lokaci zuwa caramelize. Akwai bambanci da yawa na wannan tasa, amma zamu tattauna muhimmancin da, mafi mahimmanci, mafi kyau.
Yadda za a dafa albasa miya: girke-girke
Sinadaran:
- dried ceps - 30 g;
- man shanu - 30 g;
- albasa fari - 2.5 kg;
- ruwan inabi mai bushe bushe - 65 ml;
- broth kayan lambu - 500 ml;
- da laurel leaf;
- thyme rassan - 3 inji mai kwakwalwa.
- cuku (zai fi dacewa gruyer) - 90 g;
- buns.
Shiri
Yanke albarkatun albasa masu farin sa'annan kuma a kan man fetur mai narkewa har ya kasance gaskiya. Ƙara laurel, thyme, kadan gishiri da sukari, haɗuwa sosai da kuma sanya kayan ado tare da albasa a kan wuta mafi zafi. Rufe yi jita-jita tare da murfi kuma simmer albasa na kimanin sa'a daya, yana motsawa lokaci-lokaci. Lokacin da yankakken yankakken ya juya a cikin wani wuri mai launin ruwan kasa mai launin ruwan kasa, to, lokaci ya yi da za a zub da kome da ruwan inabi da broth, ƙara naman kaza, da motsawa da zafi, ba tare da yin tafasa ba. Mun cire daga miyan kame da laurel.
Daga buns mun yanke saman kuma mu cire ɓangaren litattafan almara, da barin kawai gado don miya kanta. Muna zuba miya a cikin buns, yayyafa da gruyer da wuri a karkashin ginin. Cikakken albasa da nama tare da cuku, ba manta da gilashin farin giya ba.
Albasa miya tare da kifi - girke-girke
Sinadaran:
- man shanu - 45 g;
- farin albasarta - 1.5 kg;
- kifi broth (daga salmon) - 2 lita;
- 'ya'yan karam ne - 450 g;
- thyme - 2 rassan;
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
- grated wuya cuku;
- baguette.
Shiri
Yanke da farin albasa a cikin ƙananan zobba, kakar, ƙara thyme, zuba tare da man shanu melted da Mix. Saka albasa a cikin tanda a gaban tudu zuwa 160 ° C na minti 40-45 ko kuma har sai ya fara caramelize. Lokaci-lokaci, yankakken albasa zasu bukaci su zuga don kada su ƙone. A halin yanzu, a yanka gishiri mai siffar kifi kuma tafasa shi a cikin broth. Mun yayyafa albasa, yayyafa dankali tare da broth kuma zubar da siffofin ƙyama. Fry da rubutun aljihunan har sai da crunch, rub da gishiri tare da yankakken tafarnuwa kuma saka su a kan miya. Daga saman mun fada barci a tasa tare da cuku kuma a yanzu mun sanya a karkashin ginin cewa cuku a kan surface an fused.
Idan akwai marmarin, zaka iya shirya irin albasa irin wannan albasa a cikin multivark. Da farko toya albasa a cikin yanayin "Cire", haxa kifi tare da shi kuma jira har sai ya zo da shirye. Zuba abin da ke ciki na kwano da broth da kuma haɗuwa.
Yadda za a dafa naman albasa miya: girke-girke
Cikakken albasa da za a iya dafa shi har ma a azumi. Haka ne, eh, da cuku za su kasance a can, ko da shike ya bambanta da samfur na asali, amma a dandano bai yarda ba.
Sinadaran:
- farin albasa - 2,8 kg;
- man kayan lambu - 60 ml;
- gari - 30 g;
- kayan lambu broth - 1.5 lita;
- gurasar abinci - 6 inji mai kwakwalwa.
- sabon ganye;
- Cashew (raw da soaked for 8 hours) - 1 abu;
- ruwa 240 ml;
- ruwan 'ya'yan lemun tsami - 20 ml.
Shiri
A rabin rabin man fetur za mu kwashe albasa albasa, rage wuta kuma jira kusan rabin sa'a, yana motsa kowane minti 5. An zuba albasa da albasarta a cikin miya ladle don gurbatar da jita-jita. A kan sauran man fetur, dafa gurasar gari na minti daya, ƙara gari zuwa broth tare da albasarta, haxa shi don ya rabu da shi, ya zub da ruwan da ya rage. Mun ƙara kowane kayan kayan yaji don dandana.
Don "cuku" a cikin wani abun ciki, zalunta kwayoyi da ruwa da ruwan 'ya'yan lemun tsami, dan kadan kara gishiri.
Muna zub da miya a kan siffofin, daga sama mun sanya kwantar da hankali, a kan shi - "cuku" "nama" kuma gasa duk abin da ke ƙarƙashin gishiri zuwa ɓawon burodi.