Caviar naman kaza ce ta duniya wanda ya sami wuri a matsayin abincin abincin gishiri, gurasa don yin burodi na gida kuma a matsayin daya daga cikin mahimman kayan da ake amfani da su . Bari muyi la'akari da fasahar zamani daban-daban na shirye-shiryen caviar naman kaza a hade zuwa kayan lambu da kayan yaji.
Sauke girke-girke na naman kaza tare da tafarnuwa don hunturu
Sinadaran:
- daji namomin kaza - 650 g;
- albasa - 430 g;
- tafarnuwa - 3 hakora;
- man fetur - 55 ml;
- karas - 50 g;
- kayan yaji - 10 g.
Shiri
Namomin kaza da kuma tsabta sosai. Zuba su da ruwa kuma dafa rabin sa'a, shan kashe kumfa.
Ku dafa namomin kaza don ku kawar da ruwa mai haɗari, sannan ku zakuɗa su a cikin wani abun ciki. Gasa kayan lambu da kuma toya su a cikin man fetur na mintina 10, ƙara gurasa masu zubar da ciki da kuma yayyafa tafarnuwa ta hanyar latsa cikin cikin cakuda. Rike jigon cin abincin wuta a minti 10, sannan kuma yada shi a kan kwalba bakararre kuma fara farawa.
Abincin naman kaza tare da kayan lambu don hunturu
Sinadaran:
- sabo ne namomin kaza - 920 g;
- tumatir - 450 g;
- zaki da barkono - 230 g;
- albasa - 420 g;
- sukari - 15 g;
- karas - 220 g;
- man kayan lambu - 170 ml;
- black barkono - ½ tsp;
- faski - 35 g;
- leaf of laurel.
Shiri
Rinse da kuma namomin kaza da aka zana suna dafa shi a cikin salted ruwa na minti 20, cire hayaniya akan farfajiya. Yanke da kuma kara da namomin kaza dafa shi a cikin wani zane. Kwasfa barkono, albasa, tumatir kuma raba cikin ƙananan cubes, kuma ku gusa karas. Ciyar da cakuda kayan lambu a cikin kwanon frying na minti 7, to, ku hada da namomin kaza kuma ku dafa shiri don minti 45. Minti 10 kafin ƙarshen dafa abinci, ƙara cakuda nama da kayan yaji da yankakken faski. Yi yaduwa a cikin kwalba mai tsabta kuma baka cikin ruwa don kimanin minti 20 (lokacin ya dogara da ƙarar ganga) daga lokacin tafasa. Sauke bankunan da aka haɗu a cikin wata hanyar da aka juya. Bayan sanyaya, adana a wuri mai sanyi.
Caviar naman kaza tare da tumatir manna don hunturu
Sinadaran:
- Fresh namomin kaza - 750 g;
- karas - 45 g;
- albasa - 50 g;
- tumatir manna - 55 g;
- vinegar - 15 ml;
- ruwa 50 ml;
- tafarnuwa - 3 hakora;
- ƙasa barkono - ½ tsp;
- man kayan lambu - 135 ml.
Shiri
Shirya namomin kaza dafa don mintina 15. Naman kaza broth zuba, da kuma sara namomin kaza a cikin wani nama grinder. Ciyar da kayan lambu a cikin man shanu don mintuna 5, ƙara zuwa namomin kaza. Canja wuri mai naman kaza a cikin kwanon frying, hada tare da tumatir gurasa, ruwa kuma an saka shi ta hanyar tafarnuwa. Stew caviar na tsawon minti 45, yana rufe da jita-jita. Don 'yan mintoci kaɗan kafin ƙarshen dafa abinci don vinegar. Gasa kayan caviar naman kaza a cikin kwakwalwan bakararre, saman tare da man kayan lambu don ware iska, kuma ya tashi.
Yadda za a dafa naman kaza don hunturu?
Zaka iya ɗauka a matsayin tushen ɗaya daga cikin girke-girke na sama domin ya dafa caviar don fasaha daban-daban.
Kafin ka dafa naman kaza don hunturu, tabbatar da ingancin namomin kaza. Sort, kurkura da kuma kurkura sosai. Gishiri kaza don akalla minti 40. Abincin kayan lambu daga kayan albasa da karas dafa har sai launin launin ruwan kasa, kayan lambu mai kyau da aka dafa - jingina na dakin naman kaza don hunturu. Pry caviar, mayar da shi zuwa wuta kuma bar shi zuwa sama don kimanin minti 35. Kula da hankali sosai game da jigilar akwati, inda za a adana samfurin da ya gama. Yada samfurin a kwalba bakararre, sa'an nan kuma zuba kayan da aka shirya tare da man fetur don karawa da yinwa.
Lokacin dafa nama na naman kaji, tuna cewa kayan lambu irin su mai dadi mai dadi da tumatir zasu bunkasa launi da dandano na tikitin, da kuma amfani da babban adadin sabbin ganye zai sake farfado da rawar da ke cikin lokacin rani.