Burfundy nama (bœuf bourguignon) wani kayan gargajiya ne na abinci na Faransa, amma ba a yi amfani dasu ba. Wannan shi ne daya daga cikin nau'in kwalliya masu sauƙi masu sauƙi, wanda aka karɓa a tsawon lokaci a cikin "babban ɗakin abinci." Yadda za a dafa naman sa a Burgundy? Yawancin lokaci don wannan nama a yanka a kananan ƙananan kuma ya fara fure kadan, sa'an nan kuma ya shafe tare da albasa, karas da namomin kaza a cikin miyawar ruwan inabi mai tsami bisa ga naman sa. A karshen ƙarshen zamani tare da tafarnuwa da ganye.
A fasaha na dafa abinci
Mafi mahimmanci, fasaha na dafa wannan tasa a cikin matakai guda biyu (na farko da frying, da kuma tsallewa mai tsawo) yana da cewa dabbar da aka yi amfani da ita zai iya zama mai ƙarfi, wanda ke nufin cewa sauƙin frying cikin frying pan bai isa ya sa shi mai laushi ba. A halin yanzu, ƙungiyar masu cin ganyayyaki suna da babban nau'in naman ga kowane dandano, amma ya kamata a tuna cewa asalin naman da aka shirya tare da ruwan inabi Burgundy (unsulphated), a kalla a cikin kwararren sauti.
Game da al'adun al'adu
Ƙudan zuma a Burgundy wani abin girke ne mai ban mamaki, saboda mutane da yawa ba a bayyana ba, mai yiwuwa saboda gaskiyar cewa a cikin shekaru da yawa ya sami canje-canje mai mahimmanci. Babban mahimman bayanai har yanzu suna da gurasa daidai da cikakken daidaituwa na ruwan inabin miya. An shirya tasa a tsawon lokaci - don awa 2.5-3. A cikin 'yan shekarun nan (mafi yawan gaske, tun 2009), mutane da yawa sunyi sha'awar yadda za su dafa nama a Birnin Burgundy, saboda rawar da aka yi a cikin fim "Julie da Julia" Mariel Streep. Halinsa a fim shine marubucin littafi game da abinci na Faransa. Ya kamata a lura cewa babu wani girke-girke na duniya da aka gane akan wannan tasa, sabili da haka, yana yiwuwa a kusanci shirye-shirye na nama na Burgundy da bambanci, amma ruwan inabi bai kamata har yanzu ya ƙunshi sulfites ba.
Yadda za a dafa naman sa a Burgundy?
Sinadaran:
- game da kilogiram na naman sa (shank ba tare da kashi ba);
- game da rabi lita na Burgundy jan giya (misali, kowane tebur ja ruwan inabi marar amfani da "Cabernet" irin ya dace);
- 50 ml na mahaifa;
- 2 matsakaici sized karas;
- Albasa 2;
- a dintsi na marinated kananan albasa.
- 16-20 matsakaici-sized champignons ko ceps;
- gram 100-130 naman alade mai kyau;
- 1 tablespoon na alkama alkama;
- 2 tablespoons na man zaitun (za ka iya sunflower, ba ma zapashistogo);
- 2 tablespoons na halitta melted man shanu;
- 2-4 cloves da tafarnuwa;
- ganye (Rosemary, thyme, faski, leeks);
- bay ganye;
- black bushe kayan yaji (barkono, bay ganye, da dai sauransu);
- gishiri.
Shiri:
Karas da albasa suna tsabtace kuma an yanke finely. An yanka naman alade a cikin gajeren tube, dafa tare da man zaitun a cikin kwanon rufi mai zurfi a kan matsanancin zafi. Cire naman alade daga gurasar frying, motsa shi a cikin saucer kuma saita shi. Gasa gwanen yankakken da albasarta: karas - har sai inuwa mai haske na launin zinari-ya bayyana. Rage wuta kuma ka riƙe don karin minti 3-4. Cire da sauke shi zuwa damar kyauta. Za a yanka nama a cikin guda game da 4x4 cm, mirgine a cikin gari da kuma toya a kan matsakaici-zafi a cikin wannan frying kwanon rufi na kimanin minti 5. Mun haxa shi da kuma kara kayan lambu da aka soyayyen da aka rigaya, brandy da ruwan inabi. Yarda da spatula, kawo ¾ girma. Yanzu motsa abin da ke ciki na frying kwanon rufi a cikin wani m-walled saucepan