Nama a kasar Sin a cikin mai dadi da miki

Abincin Sin da nama a cikin miya mai tsami da tsami ne kawai ba za a iya raba su ba. Saboda haka, muna ba da shawara cewa ka mallaki girke-girke biyu daga sama.

Yadda za a dafa nama a cikin mai dadi da kuma m miya - girke-girke

Sinadaran:

• Naman alade (tenderloin) - 300 g;
• sukari - 125 g;
• sitaci - 200 g;
• faski - ½ katako;
• karas - 1 yanki;
• man kayan lambu - 400 ml;
• acetic ainihin - 15 g;
• kwai foda - 10 g;
• gishiri - 10 g;
• tumatir puree - 25 g
• acetic ainihin - 15 g;
• glutamate sodium - 1 teaspoon.

Shiri

Naman alade da wankewa, raba fim ɗin kuma a yanka a cikin kwakwalwa tare da kauri daga 1 zuwa 2 centimeters. Saka nama a babban adadin sitaci kuma a zubar da hankali a cikin ruwan sanyi mai ruwan sanyi ba tare da tsayawa don haɗuwa ba, saboda haka ya rushe sitaci kuma ya rufe nama, tare da wannan hanya, kayi kokarin kada a tsaga kayan. Yayinda alade ke yin wanka a cikin sitaci, yanke da karas a cikin tsayi da na bakin ciki kuma ya yanke launin faski ko cilantro.

A halin yanzu, saka babban adadin mai a cikin kakin zuma. Ya kamata man fetur ya dumi, amma kada kuyi zafi, ya sanya naman alade a ciki daban, rage yawan zafin jiki, kuma kada ku manta ya motsa nama don kada ya tsaya tare. Bayan minti 4, kuyi man fetur ta hanyar colander, ku kuma cire nama. Yanzu sanya tumatir manna, gishiri, kwai foda, dandano enhancer, vinegar da ainihin ruwa kadan a cikin riga maras wok. Idan zaka canza maye gurbin vinegar da 6% ko 9% vinegar, to, baza a kara ruwa ba, ana dafa wannan miya na kimanin 30 seconds a babban zafin jiki, sannan kuma ƙara spoonful na man, sa'an nan nama da faski tare da karas, bayan 10-20 seconds da tasa zai kasance shirye.

Shirye nama tare da abarba a cikin mai dadi da miki

Sinadaran:

• fillet - 700;
• kwari abarba - 70 g;
• Bulgarian barkono - 1 pc.;
• kore barkono barkono - 1 kwala;
• tumatir - 1 pc.;
• leeks - 1 yanki;
• seleri stalk - 1 pc.;
• ruwa - 70 g;
• vinegar - 45 g;
• man kayan lambu - 100 g;
• Soya Sauce - 70 g;
• ruwan zafi - 90 g;
• cornstarch - 100 g;
• abarba gwangwani - 150 g.

Shiri

Yanke gilashin cikin yanka a kasa na akwatin wasan, zuba 50 grams na soya sauce kuma, bayan hadawa, bari ya yi marinate na kimanin rabin sa'a. A wannan lokaci yanke albasa, seleri da zoben chili. Bulgarian barkono, murabba'i ko rectangles, kuma tumatir ba kawai kananan ƙananan ba. By hanyar, idan an yanke abarba da gwangwani tare da zobba, kuma ba a cikin cubes ba, to, kana buƙatar gyara shi da murkushe shi cikin cubes. Fillet, dipping a cikin sitaci, toya a cikin mai mai mai da kyau kuma kada ku yi dariya a yanzu nama mai yawa, zai rage yawan zafin jiki kuma ba zai ba da kaza mai kyau ba. A cikin sauran frying pan, da kyau sanya kayan lambu da za a fried, wannan tsari ya kamata ba fiye da 1 minti a matsakaici yawan zafin jiki, bayan da aka ƙara yawan zafin jiki da kuma nama. Kafaɗa gaba da ruwan 'ya'yan itace na abarba, 20 g na naman soya, 35 g na sitaci, gurasar tumatir, vinegar, sukari da ruwa, zuba wannan cakuda gaba daya bayan ƙara nama ga kwanon rufi. Bayan haka, zub da gurasa da kuma dafa nama har sai an shirya.