Lula-kebab - wata hanya mai kyau ga sababbin kebab shish. Naman yana da kyau sosai sosai. Amma mutane da yawa da suka yi ƙoƙari su mallaki wannan tasa na yau da kullum, sun sha fama da fiasco. Ƙananan nama kawai ya kauce daga skewers (ta hanyar, skewers ya zama na musamman - fadi). Yana da sauƙin saukowa zuwa ga kebab lulia, idan kun dafa shi a cikin kwanon frying. Da farko, koda kuna yin wani abu ba daidai ba, kuma cutlets sun fara fadawa, zasu kasance a cikin kwanon rufi, kuma ba kawai suna cin wuta ba. Abu na biyu, yana yiwuwa a shirya lub-kebab a gida duk shekara guda, kuma ba kawai a lokacin wasan kwaikwayo ba.
Saurin girke-girke na lub-kebab a cikin kwanon frying
Sinadaran:
- forcemeat (nama naman alade) - 500 g;
- kwai - 1 yanki;
- gurasa fararen (stale) - 100 g;
- madara - 1/4 na abu;
- albasa - 1 yanki;
- tafarnuwa - 2 cloves;
- man fetur - don frying;
- Ganyen faski da cilantro - 1 gungu;
- gishiri, barkono baƙar fata - dandana.
Shiri
Gurasa jiya an shayar da madara da kuma noma cikin nama mai naman. Ƙara yankakken albasa da launin yankakken yankakken, sun shigo ta hanyar tafarnuwa. Solim, barkono. Well vymeshivaem, da ya fi tsayi, da mafi alhẽri. Tare da hannayensu masu tsattsauran hannu mun kirkiro cututtuka masu tsalle, zamu kayar da su don zama daɗaɗɗa, kuma kada mu fada. Mun sanya igiyoyi a kan katako na katako a cikin ruwa kuma suka shimfiɗa su a kan rijiyar mai da man fetur. Fry daga kowane bangare zuwa wani ɓawon burodi. Lulya-kebab a cikin wani frying kwanon rufi ya juya m da kuma mai wuce yarda m.
Yadda za a shirya k'b-kebab na gargajiya a cikin kwanon frying?
Sinadaran:
- rago - 1 kg;
- fat mai karba - 300 g;
- albasa - 1 yanki;
- coriander - 1 guntu;
- gishiri, barkono baƙar fata - dandana.
Shiri
An shirya lub-kebab na gargajiya ne kawai daga rago. Kuma a kowace harka ba za ka iya gungura ta wurin nama grinder ba. Zuwa gajiyar nama na nama dole ne a yanke shi da wuƙaƙe, bayan cire duk fina-finai da veins. Fat ya fi kyau yankakken yankakken. Zai zama sauƙi don yin wannan idan ka dan kadan daskare shi. Har ila yau, muna da albasarta da wuka, a cikin wani mai siyar nama zai juya cikin gruel kuma bari ruwan 'ya'yan itace tafi. Mun ƙara minced finely yankakken coriander, fi so kayan yaji (ban da barkono, an yarda a yi zir, coriander har ma sumac), gishiri. Cikakken gurasar, ta katse mincemeat game da katako. Lokacin da ya samo mai yawa, dunƙuler kamala, ya rufe da fim din abinci kuma ya aika da sa'a daya zuwa firiji don "kama" da kuma gwaninta.
Ƙara hannayenka, in ba haka ba zai tsaya ga manya ba, daga wani nama mai naman yawan girman wasan kwallon tennis na tsalle-tsalle. Ba lallai ba ne don yunkurin kammalawa kuma cimma burin tsari. Nau'in rawanin rago na gargajiyar rago ne daga maɓallin mutton ba shi da tsabta kuma mai santsi.
Bari mu kwatanta yadda za a fice da kebab a cikin kwanon frying. Mun kayar da cututtukan da aka haifar da bambaran bamboo da kuma shimfiɗa su a kan wani kwanon rufi mai tsanani da ƙasa mai zurfi. Na farko, a iyakar zafi, fry daga kowane bangarorin har sai an kafa ɓawon burodi. Sa'an nan kuma mu rage gas zuwa matsakaici, kuma, sau da yawa juya, fry wani 8-10 minti har sai an shirya.
Lily-kebab a cikin frying kwanon rufi a gida
Sinadaran:
- minced mutton - 500 g;
- albasa - 1 yanki;
- Cedar kwayoyi - 50 g;
- faski - 1 bunch;
- Mint - 1 reshe;
- cumin - 1/2 tsp;
- gishiri, barkono baƙar fata - dandana.
Shiri
An wanke albasa da yankakken yankakken tare da wuka. Kwayoyi don inganta dandano da ƙanshi a hankali a cikin kwanon rufi. Ganyar dajiyar ganye. Mix kome da nama da nama, ƙara cumin. Solim, barkono. Har yanzu, mun hada kome da kyau kuma aika shi zuwa firiji don rabin sa'a. Bayan da muka kirkiro guntu mai tsalle, toshe su a kan skewers, a saka su a kan kwanon rufi mai ƙanshi mai dafa har sai an gama.