Sanannunmu daga ƙuruciyar, ƙuƙwalwa a wasu ƙasashe ake kira kawai - miya. Yadda za a yi naman nama tare da nama, kowane mai dafa ya san, amma kowa yana yin hanyarsu. Kuma za mu gaya muku a kasa game da girke-girke guda biyu don shiri.
Yadda za a shirya wani abincin miya tare da nama ga mash - girke-girke
Sinadaran:
- nama - 600 g;
- man shanu - 50 g;
- karas - 50 g;
- albasa - 50 g;
- tumatir puree - 100 g;
- gari - 30 g;
- gishiri;
- kayan yaji;
- ganye (faski ko seleri).
Shiri
An wanke da nama da nama a cikin yanka a kasa na wasan kwaikwayo. Fry shi dole ne a cikin man har sai bayyanar wani halayyar ɓawon burodi. Amma kada ku yi overdo, nama kada ta kasance a shirye. Kuskuren mutane da yawa shine cin nama marar haɗari ga irin wannan ɓawon burodi don haka ko da sauti uku ba zai taimaka ba. Sa'an nan kuma ƙara albasa yankakken yankakken da karas da ci gaba da frying na minti 5-10. Bayan ka sanya nama da kayan lambu a cikin jita-jita don maye gurbin, ƙara tumatir puree kuma zuba 2/3 tare da ruwa, kuma don mafi dandano, za ka iya zuba broth. Kowane kwata na awa daya wajibi ne don motsa nama don kada ya ƙone kuma baya tsaya zuwa kasa. Don minti 20 kafin shiri zai iya ƙara kayan yaji, gishiri da yankakken finki ko seleri. Ta hanyar, zaka iya canja saɓin tumatir koyaushe, yin girke-girke zuwa manufa donka, kuma kada ka manta cewa baya ga gishiri kake da sukari a cikin hannunka, wanda zaka iya tsara dandano, ciki har da naman nama. Bayan haka, yi abin zamba. Broth, a cikin abin da nama ya stewed, damuwa, kada ku jefa wani abu ba, amma kawai jinkirta shi. Yayyafa gari a cikin kwanon ruɓaɓɓen gishiri kuma a hankali, sannu-sannu ka shiga cikin raunana, gurasa-up broth. Sa'an nan kuma shafa kayan lambu da kuka karɓa daga cikin broth tare da taimakon taimakawa kuma sake haɗi tare da broth, tafasa don akalla rabin sa'a. Sa'an nan kuma cika nama tare da naman sakamakon.
Shiri na naman da nama da namomin kaza
Sinadaran:
- naman alade - 700 g;
- Zakaran - 500 g;
- kirim mai tsami - 5 tbsp. spoons;
- Dill dried - ½ tsp;
- faski dried - ½ tsp;
- sitaci - 1 ½ tbsp. spoons;
- ruwa - gilashin 1;
- man kayan lambu - 40 g;
- kayan yaji a ƙasa;
- gishiri.
Shiri
A wanke wuyansa a hankali, cire fim maras muhimmanci kuma bushe. Idan manya-manyan kitsen kifi sun zo daga naman, yanke su, baka buƙatar su. Yanke raguwa ba a cikin manyan bishiyoyi kuma ya kwanta a kan kwanon ruɓaɓɓen frying tare da man shanu. Yayyafa da albasa finely, amma ba a kan grater ba. Lokacin da aka yi waƙoƙin gwangwani guda, ƙara albasa da jira har sai ya zama taushi. Kada ku kawo shi zuwa launin zinariya ko launin ruwan kasa. A hanyar, za ku iya amfani da namomin kaza a hankali, bazai zama namomin kaza ba, abu daya shine idan namomin kaza su ne gandun daji, to dole sai a bufa, dried, sannan a yanka. Naman kaza kuma a yanka finely.
Saboda haka, idan albasa ya shirya, haɗa namomin kaza da shi kuma toya don minti 10. Bayan haka, gishiri, ƙara kayan yaji, amma ƙasa, ƙananan wuta, zuba a kirim mai tsami kuma haɗuwa da kyau. A cikin gilashin Boiled, ruwan dumi ya narke