Masara Mara

Mu, ba kamar sauran mutanen yamma ba, ana amfani dasu a wannan abincin dare ya kamata a fara yin jita-jita na farko. Ga jiki, wannan yana da amfani sosai, saboda miya mai zafi yana kafa ƙwayar gastrointestinal don aiki mai kyau. Kyakkyawan madaidaicin sauye-sauye na yau da kullum shine nau'i mai tsin-tsami. A cikin wannan labarin, za mu gaya maka da dama da zaɓuɓɓuka don girke miya masara, dankali mai dumi.

Mafari da Ciki tare da Gumma

Sinadaran:

• gwangwani gwangwani - 300 g;
• alkama gari - 2 tbsp. spoons;
• yankakken shanu - 300 g;
• man shanu - 30 g;
• madara - 400 ml;
• ruwa 400 ml;
• gishiri, ganye, kayan yaji - dandana.

Shiri

Daga masara shayar da ruwa da kuma kara shi a cikin wani blender zuwa puree jihar. Muna canja wuri a cikin kwanon rufi, cika shi da ruwa da kawo shi a tafasa. Mun bambanta madara da madara. A cikin kwanon frying, narke man shanu da kuma toya gari a ciki, yana motsawa, don haka babu lumps. Yanzu zubar da madara a cikin kwanon ruɓaɓɓen frying kuma kawo samfurin da ake samu a tafasa. Bayan wannan, nan da nan ku zuba cakuda madara a cikin kwanon rufi da masara. Cook don kimanin minti 10, motsawa, don haka ba a ƙone miya ba. Sa'an nan kuma ƙara shrimps peeled, gishiri da kayan yaji don dandana, tsaya da miya a kan karamin wuta na kimanin minti 10. Wanka mai tsarki daga masara mai gwangwani tare da shrimps ana ciyar da shi a teburin zafi, yana kara ganye mai laushi, tare da shrimps tare da dandano mai shrimp. Maimakon crackers, zaka iya amfani da kaya ko kwakwalwan kwamfuta.

Maci masara tare da kaza

Sinadaran:

• kaza mai kaza - 500 ml;
• masara gwangwani - 2 gwangwani (340 g kowane);
• dankali - 2 guda;
• albasa - 1 yanki;
• cream na 20% mai abun ciki - 400 ml;
• Boiled nama mai nama - 200 g;
• gishiri, curry, rosemary, thyme - dandana;
• man zaitun.

Shiri

Albasa ya ƙazantu da ƙura a man zaitun a cikin kwanon rufi mai zurfi. Ƙara cubes na dankali peeled zuwa wannan kwanon frying, zuba dukan broth, kawo zuwa tafasa. Sa'an nan kuma ƙara masara, yin ruwa daga gare ta kafin ruwa, gishiri, kayan yaji da stew har sai dankali ya zama taushi. Bayan haka, zamu zuba cikin cakuda a cikin wanka da kuma kara da shi zuwa daidaitaka-kamar daidaito. Mun zubar da dankali mai dankali a cikin wani saucepan, ƙara kirim, motsawa, zafi da miya, ba ku buƙatar kawo shi a tafasa. Muna zubar da masara mai hatsi a kan faranti, ƙara yankakken nama. Muna bauta wa tare da abincin yabo ko abin yabo.

Idan kuna son irin wannan gishiri mai zafi, muna ba ku shawara ku dafa miya-puree daga kayan lewatsun nama da kirim mai seleri . Yana da matukar dadi da amfani!