Bayan sunan mai ban sha'awa "mai naman alade mai sanyi" shi ne filletin kaza mai ƙanshi wanda aka saba da shi, wanda kowannenmu ba tare da matsaloli ba kuma zai iya dafa shi a cikin tanda. Abincin da aka yi da naman alade da aka yi a gida yana da kyau mai kyau ga lafiyar kayan sayar da kayayyaki wanda ya dace da kayan lambu da hatsi, ya zama duniyar duniya a rana ɗaya ko maraice.
Abincin girke da kajin kaza
Sinadaran:
- filletin kaza - 2 kg;
- tafarnuwa cloves - 5 inji mai kwakwalwa.
- hatsi mustard - 15 g;
- sabo ne da kuma sage;
- ruwan 'ya'yan itace na rabin lemun tsami;
- babban albasa;
- man zaitun - 35 ml.
Shiri
Zai zama abin da zai dace da dare, amma zaka iya kuma na tsawon sa'o'i kafin shirye-shiryen, ka shafa gwargwadon ƙwayar kaza mai gishiri da gishiri. Rabin sa'a kafin yin burodi, za mu cire naman daga firiji, kuma a halin yanzu zamu yi amfani da gwangwadon gwangwani daga gwangwani na rassan sabo da sage ganye, ruwan 'ya'yan lemun tsami da tafarnuwa cloves. Hanyoyin da ke tattare da shi a kullun yana rufe fillet daga kowane bangare, sa'an nan kuma kunsa shi da takarda.
Ya kamata a yi gasa a cikin tanda a gaban tudu har zuwa 220 digiri 17, sa'an nan kuma rabin rabin a digiri 80, amma idan ka yanke shawara ka dafa ƙirjin kajin naman alade a cikin multivarker, danna "Baking" na minti 45 ko kuma bisa ga ikon na'urar.
Wanke ƙirjin kaza a cikin takarda
Sinadaran:
- filletin kaza - 1.2 kg;
- dried albasa da tafarnuwa - 3 grams;
- ƙasa cumin - 3 g;
- dried chili - 3 g;
- dried paprika - 5 g;
- oregano-2 g;
- man kayan lambu - 25 ml.
Shiri
Kafin mu shirya nonoyar naman alade mai naman alade, bari mu dauki kayan yaji na kayan ƙanshi don cin nama. Don shirye-shiryensa, ya isa ya hada albasarta da albasarta da tafarnuwa, chili, paprika da oregano tare, sa'an nan kuma zuba kayan yaji tare da man fetur don samar da gruel. Ya kamata a yi amfani da gruel a matsayin mai yiwuwa a kan iyakar nono, bayan ya tsaftace finafinan fina-finai da veins, da kuma goge da gishiri. Kafin yin burodi, bar kajin na tsawon sa'o'i kadan a cikin firiji kamar yadda za a iya yi masa kwalba, har sai a kunna filet tare da tsare da kuma aika shi zuwa tanda mai tsanani zuwa digiri 210 na minti 25. Ya kamata a shayar da gishiri kafin a yanke.
Cikakken nono a cikin gida
Sinadaran:
- filletin kaza - 1 kg;
- zuma - 140 g;
- Orange peel;
- orange sabo - 60 ml;
- apple cider vinegar - 10 ml;
- Provencal ganye - 6 g;
- paprika - 5 g;
- Rosemary da thyme (sabo ne) - don 5 g.
Shiri
Mu shirya zuma gilashi, hadawa zuma, orange ruwan 'ya'yan itace da zest tare da apple cider vinegar da Provencal ganye. Don launi, ƙara ƙasa da paprika ga icing, kuma don ƙanshi sliced sabo ne ganye - Rosemary da thyme. Bayan wanke kajin, ka wanke ka kuma bushe shi, sa'an nan kuma shafa shi da kyawawan tsuntsaye na gishiri kuma ka yi amfani da ruwa a cikin rabi na tsawon sa'a ko biyu. Mun sanya naman alade a gaba a kan abincin burodi da kuma sanya shi a cikin tanda. Ya kamata a yi burodi a cikin rabin sa'a a digiri 190, tare da kowane minti 5 ya kamata a rufe shi da wani ƙarin gilashin zuma na zuma don kyakkyawan ɓawon burodi.
Cikakken nono a cikin tanda
Sinadaran:
- filletin kaza - 2 kg;
- m ketchup - 60 ml;
- zuma - 60 ml;
- man shanu - 45 g;
- Soya Sauce - 15 ml;
- tafarnuwa cloves - 2 inji mai kwakwalwa.
- Basil Basil - 3 g.
Shiri
Yayi daidaita yawan zafin jiki na tanda zuwa digiri 220. Mun shirya wani ruwan kwalba mai zafi daga ketchup, zuma, man shanu mai narkewa, soya da yankakken tafarnuwa tare da tsire-tsire. Ka bar naman alade da aka yi a cikin cakuda 2-6 hours ko nan da nan saka a cikin hannayen riga don yin burodi da kuma dafa na minti 20. Bari mu kwantar da hankali, sannan mu yanke.