A matsayinka na mai mulki, caviar daga kowane naman kaza shine tsabta pure, wanda, baya ga abin da ke cikin tushen, kayan lambu da ƙanshi masu ƙanshi na iya kasancewa. Gilashi tare da irin wannan appetizer za a iya barin shi don hunturu, adana abincin ƙanshi mai girma har zuwa lokacin sanyi. Don fahimtar shirye-shiryen roe na naman gida, za a taimake mu ta hanyar girke caviar daga rani don hunturu.
Yadda za a dafa caviar don hunturu?
Idan akwai babban adadin fry, za ka iya dafa caviar kawai daga gare su, amma an halatta a hada hada-hadar zuma tare da wasu, namomin kaza mai mahimmanci, irin su zaki da kawa namomin kaza.
Sinadaran:
- albasa - 260 g;
- karas - 170 g;
- zuma agarics - 1,1 kg;
- tafarnuwa - 2 hakora;
- man kayan lambu - 140 ml;
- vinegar - 45 ml.
Shiri
Idan kana da shakka game da wurin da aka tattara namomin kaza, to kafin ka dafa abinci, ya fi kyau a tafasa su don kawar da yiwuwar tarawa a cikin ɓangaren litattafan almara. Yawancin lokutan namomin kaza an dafa shi a cikin ruwan salted har sai sun zauna a kasa.
Yayin da aka dafa namomin kaza, shirya fasinjoji na yau da kullum daga cakuda albasa da karas. A ƙarshen shiri na gurasa, cika shi da hakora da hakora. Mix kayan lambu tare da namomin kaza, kakar, ƙara vinegar da kuma kara da cakuda ga daidaito na pate tare da blender ko nama grinder. Hada cakuda tare da man fetur da kuma rarraba shi a cikin kwalba mai tsabta. Bayan bakarawa, dadi mai dadi daga hunturu don hunturu an rufe kamar yadda aka saba.
Caviar tare da tumatir don hunturu
A cikin wannan girke-girke, an samar da wani nau'i na sinadaran daga lissafin da aka rigaya ta tumatir. Ba wai kawai suna nuna launin launi da daidaituwa na kayan aiki ba, amma kuma suna iya dandana karin caviar, mai dadi da kuma m, wanda aka hade tare da dandano naman gwari.
Sinadaran:
- zuma agarics - 1.6 kg;
- Tumatir - 240 g;
- albasa - 140 g;
- tafarnuwa - 2 hakora;
- karas - 140 g;
- man kayan lambu - 25 ml.
Shiri
Shirya qwai daga dusar ƙanƙara don hunturu fara da shiri na namomin kaza da kansu, wanda za'a wanke, sa'annan a tafasa a cikin salted ruwa na minti 40. An jefa namomin kaza da baya, a yanka, sa'an nan kuma soyayyen. A cikin layi daya tare da kayan lambu, an aika da wuta a kan wuta, wanda ake aiki tare da tafarnuwa da kayan yaji. To shi kuma sa tumatir ya raba cikin cubes. Lokacin da tumatir zasu ba da ruwan 'ya'yan itace da yawa, kuma zasu sami lokaci zuwa ƙafe, an sanya namomin kaza a cikin kwanon frying kuma su dafa tare har tsawon minti 7. An kwashe ruwan magani mai tsami tare da mai daɗin jini da kuma yada a cikin kwalba mai tsabta. Bayan bakarawa, an cire alamar ta sama.
Caviar nama daga kafafu yana shayar da hunturu tare da vinegar
Abu mafi mahimmanci a cikin naman gwari shine gandun daji, an shafe su sau da yawa, daskararre kuma gwangwani dabam daga kafafu. Don rarrabe kafafu ba su ɓace ba, ana iya rufe su, duk da haka, a cikin hanyar caviar.
Sinadaran:
- Jigon ruwan sanyi - 1.1 kg;
- tafarnuwa - 2 hakora;
- thyme - 2 rassan;
- albasa - 160 g;
- eggplant - 190 g;
- vinegar - 35 ml;
- karas - 80 g;
- tumatir manna - 1 tbsp. cokali.
Shiri
An yanka kafafun kafa a kananan ƙananan. Yanke da yankakken albasa da karas tare, ƙara yankakken chives, vinegar, thyme ganye da kuma eggplant nama ba tare da fata. Lokacin da ake laushi ganyayyaki, haxa su tare da yankakken tsire-tsire, ƙara tumatir manna da gishiri tare da barkono. Bari yalwar daɗaɗɗa daga namomin kaza ƙarewa, sannan kuma ta doke caviar har sai an samu daidaito da ake so.
Gwangwani da aka wanke da kyau sun cika da caviar naman kaza kuma aika buguwa don haifuwa. Bayan kammala aikin gyaran da aka yi, an yi ta birgima.