Za'a iya danganta ganyayyine zuwa daya daga cikin nau'in jinsin jellied, domin tare da fassarar daga Faransanci "galantine" na nufin "jelly". Wannan sunan tasa ba tare da dalili ba, saboda ƙaddarar galantine, a cikin layi na al'ada, a cikin matakai na karshe na dafa abinci don fararen gelatin.
A yau za mu koyi yadda za a dafa galantin kaza a cikin wani tudu .
Chicken galantine tare da naman sa
Sinadaran:
- kaza - 1 gawa;
- ruwan inabi mai bushe bushe - 80 ml;
- alade (jiki) - 400 g;
- pistachios - 1 dintsi;
- thyme - 1 reshe;
- gishiri, barkono - dandana;
- cream - 100 ml;
- kwai - 1 yanki;
- gari - 1 tbsp. cokali;
- gelatin.
Shiri
Kaji na kuma cire gawa daga gawa. Zai zama da shawarar yin wannan takarda ɗaya (eh, zai buƙaci fasaha na musamman). Fatar jiki yana da salted, ya shayar da shi kuma ya yayyafa shi da giya. An yanke nama daga kasusuwa. Cika kasusuwa tare da ruwan sanyi kuma ka dafa daga bisan su a broth kusan 1.5-2 hours. A halin yanzu, an yanka naman cikin cubes kuma ta wuce ta nama mai nama tare da naman alade. Mince dafa da gishiri da barkono, ƙara pistachios. A cikin kwano, whisk tare tare da cream 1 kwai da gari. Mun zuba kirim a kan shaƙewa.
An saka fata fata a kan tef, kuma a cikin cibiyar mun sanya nama mai naman. Muna saka fata tare da tsiran alade a kusa da abin sha da kuma mirgine shi a hankali.
An zuba miyan kaza a cikin wani nau'i (idan kun shirya shi
Gelatin yana cin abinci, bisa ga umarnin kan kunshin. Tare da taimakon wani goga mai cin gashi, tofa layin gyaltin gelatin (hakika, an cire fim din kafin wannan). Ana yin maimaita hanya ta lubrication, dangane da yawan lokacin gelatin da kake so ka rufe galantine.