Buglama daga mutton

Buglama wani tasa ne na Caucasian abinci kuma an shirya, a matsayin mai mulkin, daga rago. A kowace kudancin yankin akwai bambancin abincin, suna ɗaukar amfani da salo daban daban. Halin da ba shi da nakasaswa ga kowa da kowa shi ne harshe na nama da kayan marmari a cikin ruwan 'ya'yan itace ba tare da kariyar ruwa ba.

Yadda za a dafa boogam daga mutton - girke-girke a Azerbaijani

Sinadaran:

• rago - 975 g;
• mai ƙyama - 190 g;
• dankali - 670 g;
• eggplant - 970 g;
• barkono barkono - 2 pods;
• barkono mai dadi - 220 g;
• albasa albasa - 970 g;
• kabeji - 970 g;
• sabo ne tumatir - 970 g;
• tafarnuwa - 3 inji.
• ganye na dill, faski, basil da cilantro - daya guntu;
• kore albasa - 4-5 mai tushe;
• barkono baƙar fata da babban gishiri - dandana.

Shiri

A al'ada, an dafa buglama a cikin wani katako a kan gungumen. Amma idan babu irin wannan damar kuma a kan kuka, za ku iya samun dandano mai kyau na tasa. Ana ƙididdige adadin samfurori don babban katako, idan ya cancanta mu rage adadin sau biyu, ko ma sau uku.

Da farko, yankakken kiɗa kuma saka shi a kasa na Kazanka. Bayan haka, muna yada mutton, yanke shi a kananan yanka, sa'annan mu rufe nama tare da zoben albasa da yankakken albasa. Sa'an nan kuma ku wanke tumatir, yanke shi da kuma shimfiɗa tumatir gaba daya a kan matashin albasa. Yanzu juya eggplant. Suna buƙatar wankewa, a yanka a cikin manyan guda kuma an aika zuwa sauran kayan. My dankalin turawa, tsabtace shi, yanke shi a cikin yankuna ko (idan ba babba) bar shi gaba ɗaya kuma saka shi a cikin karamin. Muna taimakawa da tasa tare da yankakken barkono barkono, jefa jigilar barkono da tafarnuwa. Shinku ma kabeji, yada shi a kan barkono da tafarnuwa, to, ku rufe sama da dukan bunches na ganye da kuma bunch of kore albasa, muna rufe nauyin da ke cikin tasa tare da dukkanin ganye na kabeji, ya rufe ta tare da murfin ƙarin kuma saka shi a kan wuta a ƙasa da matsakaita.

Bayan tafasa za mu bar abinci a cikin sa'o'i biyu, bayan haka mun cire daga bunches na ganye da albasarta kore, barkono chilli da tafarnuwa a kan sararin sama da kuma fitar da su, kuma an ajiye buglamas a kan faranti kuma a yi hidima.

Buglama daga rago ne mai girke-girke a cikin japonisanci

Sinadaran:

• rago - 975 g;
• albasa albasa - 450 g;
• man shanu - 145 g;
• ruwan inabi farin bushe - 120 ml;
• ganye (coriander, Basil, faski, Mint, tarragon, Dill);
• tafarnuwa hakora - 2-3 inji mai kwakwalwa.
• Barberry dried - 35 g;
• hops-suneli ;
• barkono baƙar fata da babban gishiri.

Shiri

Bambance-bambancen buglama dafa a cikin Jagoranci ya bambanta da tasa, abin halayyar abinci na Azerbaijani. Dan rago ya yanka a kananan yanka kuma ya sanya shi a cikin wani saucepan ko kwalba tare da man shanu mai narkewa. Ciyar da naman na minti goma, sannan a kara albasa da albasa, tafarnuwa, hops-suneli, gishiri mai zurfi, barberry, barkono da abin yabo a cikin ƙaramin zafi a ƙarƙashin murfin har sai rago ya zama laushi. Yanzu zamu zuba cikin ruwan inabi, sa albasa yankakken, yalwata shi, kuyi nama kamar wasu karin minti kuma cire shi daga farantin.

Sabanin irin wadatar da Azerbaijani buglama ta dace, dole ne a yi amfani da Gidan Georgian tare da tasa mai dacewa a lokacin yin hidima.