Jellied daga harshe - wannan wata tasa ce wadda zaka iya cewa: "harshen zai haɗiye." Wannan kyauta ne na kowane bukin bukukuwa. Bari mu gano yadda za a dafa shi.
A girke-girke na harshen harshe
Sinadaran:
- karas - 1 yanki;
- harshen naman sa - 500 g;
- kwan fitila - 1 sashi;
- gishiri - dandana;
- tushen faski - 1 yanki;
- cumin, coriander, bay ganye, Ginger - dandana;
- tafarnuwa - 3 cloves;
- gelatin - 10 g.
Don ado:
- karas Boiled - 1 pc.;
- gwangwani kore Peas - 100 g;
- Boiled kwai - 1 yanki;
- pick cucumber.
Shiri
Yanzu za mu gaya maka yadda za a shirya harshe mai lalata. Sabili da haka, ka fara naman, ka wanke shi da ruwan sanyi kuma saka shi a cikin wani saucepan don haka ya zama a ciki, a kan ganuwar. Gaba, cika harshen da ruwa mai tafasa. A gefen samfurin, samfurin nan da nan ya bayyana, kuma harshe zai zama mai juyayi. Yanzu sanya ganga a kan wuta, kuma da zaran ruwan ya fara tafasa, a hankali ya magudana shi kuma sake zuba ruwan zãfin daga kwasfa. Muna rage wuta zuwa mafi ƙarancin. Mun sanya a cikin kwanon rufi albasa, seleri, karas da faski. Rufe murfin ka dafa don kimanin sa'o'i biyu.
A ƙarshen lokacin, ƙara duk kayan yaji, salted don dandana kuma dafa a kan zafi kadan don wani awa. Bayan haka, soki harshe tare da babban cokali mai yalwaci, duba wannan hanyar shiriyar nama. Yanzu a hankali cire harshe, wanke shi a karkashin ruwan sanyi don mintuna 2. Cire fata daga gare ta, sa'an nan kuma saka shi cikin tukunya. Mu kunna wuta kuma mu kawo shi a tafasa mai karfi. A ƙarshen lokacin, cire kayan yin jita-jita daga wuta kuma bar harshen a cikin broth na mintina 15. Yanzu muna shirya kayan ƙera, wanda za a yi wa jellied. A kasa sa wani kyakkyawan yanke Boiled karas da pickled cucumbers, ƙara kore Peas da Boiled qwai. Gaba, muna girma gelatin bisa ga umarnin kan kunshin. Broth, inda harshe aka ragargaza, ƙwaƙwalwa ta hanyar ƙusa. Zuba a game da gilashin ruwa, tsarfa shi da ruwan dumi kuma narke shi kumbura gelatin. Yi la'akari da cakuda a matsanancin zafi, ba don kawo tafasa ba. An yanke harshe a fadin firam.
Yanzu gaya maka yadda za a yi ado da harshen harshe. Saka nama a cikin siffofin da aka shirya. A wannan lokaci, gel broth zai kwantar da dan kadan kuma ana iya zuba shi. Kada ku zuba broth zuwa cikin tsabta sosai sosai. Kyakkyawan amfani da ɗakin cin abinci ko cokali don yin hakan. Yanzu mun sanya kayan da zubar da su cikin firiji na kimanin awa daya ko biyu. Lokacin da tasa ta shirya, kunna siffar a kan farantin karfe, sa'annan ya rufe shi da tawul mai zafi. Bayan 'yan gajeren lokaci, cire fom din kuma sha'awan nama mai naman sa daga harshen naman sa.
A girke-girke na naman alade daga alade
Sinadaran:
- Harshen alade - 500 g;
- gishiri, barkono, kayan yaji - dandana;
- faski - idan ana so.
Shiri
Bari muyi la'akari da hanya mafi sauƙi yadda za mu yi magana da harshe. Maganar alade da kyau tare da ruwan sanyi, a yanka a cikin ƙananan fibrous guda kuma sanya a cikin wani kwano multivarki. Solim, barkono don dandana kuma ƙara kayan yaji. Mun saita yanayin "ƙaddara" da kuma lokaci 2 hours. Da zarar sigina na siginar ya sauti, zamu dauki nau'i na harshe daga broth wanda ya samo, kuma an cire ruwa ta cikin sieve a cikin jirgin. An yanka nau'in harshe na ɓoyayye har ma karami kuma canza cikin broth. Daga saman ado tare da yankakken yankakken yankakken, da kuma sanya tasa a cikin firiji har sai gaba daya taurare. Muna fitar da ruwa mai tsabta da aka shirya daga harshen alade daga firiji, a yanka shi a cikin abincin da kuma bautar da shi a teburin. Ga irin abun ciye-ciye shine mafi kyau don bauta wa horseradish, mustard ko sauran biredi don ƙaunarka.