Wadanda suka fi son kayan cin abinci na asali, za mu fada yadda za mu dafa lambun da kayan lambu a cikin karamin. A cikin wannan tayi, zaka iya ƙara abubuwa daban-daban, kuma ta haka ne sabon abu daban-daban yana dandana kowane lokaci.
A girke-girke na rago da kayan lambu a cikin wani katako a kan gungumen
Sinadaran:
- jiki mutton - 675 g;
- albasa - 130 g;
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
- karas - 65 g;
- dankali - 475 g;
- Bulgarian barkono - 2 guda;
- coriander, bushe adzhika.
Shiri
Koma ragon a cikin ruwa mai tsabta har sa'a daya, sannan ka wanke shi da kyau, kwashe shi daga cikin fim da veins kuma aika shi tsaye zuwa ga kafar. Sa'an nan kuma jefa cikin kwararan fitila, tafarnuwa da kayan yaji. Sanya jita-jita a kan wuta, rufe da kuma jira awa daya.
A halin yanzu, shirya kayan lambu. Karas, albasa, barkono da dankali dole ne a tsaftace su kuma a yanka su cikin ƙananan cubes. Tumatir sara rabin zobba, da kuma sara gishiri finely.
Bude murfin katako, gwada rago don taushi kuma ya dauki albasa da tafarnuwa. Nan gaba, aika dankali da karas zuwa ganyaye, zuba a cikin ruwa, ƙara karamin barkono mai zafi, sake rufe kuma dafa kayan lambu kusan har sai an shirya.
Yanzu ƙara yankakken albasa da barkono mai dadi. Bugu da kari, ka rufe jita-jita ka kuma jira minti 10. Za a bar kayan lambu tare da ruwan 'ya'yan itace, kuma dukan tasa za su ɓace a cikinta. A ƙarshe, aika tumatir zuwa tasa, jira na tafasa, cire daga zafi da rarraba rabo ta hanyar farantin.
Lambun tumbu da dankali da wasu kayan lambu a cikin kazan
Sinadaran:
- mutton pulp - 765 g;
- dankali - 625 g
- albasa - 130 g;
- zucchini matasa - 2 inji mai kwakwalwa.
- barkono mai dadi - 2 inji.
- kwasfa na barkono mai zafi;
- karas - 35 g;
- gwangwani tumatir - 8 inji mai kwakwalwa.
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
- faski - 5 igiya na kore;
- kayan yaji don nama.
Shiri
Rinse rago, a yanka a cikin yanka kuma aika shi zuwa kazanok. Ƙara dukan kwararan fitila, tafarnuwa da kayan yaji. Zuba ruwa kuma bar nama don awa daya. Sa'an nan kuma wanke shi, ƙara ruwa mai sauƙi, cire kayan lambu da kuma dafa rago don sa'a daya da rabi tare da tafasa kadan.
Duk da yake shirya dukkan kayan lambu, yanke su cikin kananan cubes. Aika dankali zuwa dankali da farko, dafa har sai rabin dafa shi, sannan kuma ƙara kayan abinci da aka shirya da kuma simmer na kwata na awa ɗaya. Ku bauta wa tasa zafi, karimci kayan yaji tare da ganye.
Dan rago ya kwashe kayan lambu a kazan
Sinadaran:
- jiki mutton - 675 g;
- tebur na giya (ja) - 165 g;
- adzhika Abkhazian (kona) - 25 g;
- dankali - 275 g;
- Eggplant matasa, ƙananan - 1 yanki;
- tafarnuwa - 5 hakora;
- barkono mai dadi - 3 inji.
- albasa - 45 g;
- kwasfa na barkono mai zafi;
- sumac, gishiri, barkono;
- tumatir manna - 65 g;
- ganye.
Shiri
Kurkura ragon kuma yanke shi babba. Yi marinade daga ruwan inabi, tafarnuwa, kayan yaji da adzhika kuma aika nama zuwa ga rabin yini. Na gaba, gurasar nama ta fry har sai an gama.
Yanke da dankali, barkono mai dadi a cikin babban cube, albasa da eggplants - a cikin da'ira, yankakken barkono mai yankakken. Sliced eggplant toya da kaya tare da cakuda barkono, tafarnuwa da ganye.
A kasan dankalin turawa, aika dankali, albasa, nama, kuma a saman - eggplant. Zuba nama gauraye da maniyyi na ruwan tumatir da ajika. Tomite da tasa na kimanin awa daya. Ku bauta wa tare da yalwar ganye.