Shish kebab daga kifaye ya dade yana zama abincin da muke ci. Don haka, ana amfani da kogin kifaye masu tsada iri iri, da salmon, kifi, kifi, da dai sauransu. Hakika, dandano na kiban kebab yana da mahimmancin nau'in kifaye wanda aka zaba domin shi, amma hanyar maganin wannan kifin yana da mahimmanci.
A yau, yana da kyau sosai don shirya shish kebab daga kwaro. Kuma yanzu za mu gaya muku game da yadda za a dafa shi da kyau, sannan kuma a tsinke kayan da ke shish kebab.
Yaya za a dafa abinci a wuta?
Wani muhimmin siffar dafa abin da kebab a cikin wani ganga shi ne ya kamata a dafa shi cikin manyan. In ba haka ba, lokacin da ya ɗora a kan skewer ko cire daga cikinta, kifi zai iya fada cikin guda. Saboda haka, sau da yawa wani shish kebab daga wani ganga an soyayye a kan raga da steaks. Akwai ƙananan ƙananan lokuta idan an yi kifi da guda ɗaya, rabu da kashi. Idan kana so ka iya yin amfani da sutura a kan skewers, to sai guda guda ya zama kimanin 5 x 5 centimeters a cikin girman.
Amma bari mu je kai tsaye zuwa bayanin girke-girke na shish kebab daga abincin.
Shish kebab daga guttura gishiri
Sinadaran:
- 1 kilogiram na fillet din;
- 150 g na mayonnaise;
- Gilashin 0.5 na farin bushe giya;
- farin barkono;
- gishiri dandana.
Shiri:
Dole ne a wanke kayan da ke dauke da kayan yaji. Sa'an nan kuma an rubbed tare da cakuda ƙasa farin barkono da gishiri, kuma a saman an greased tare da mayonnaise. Mun bar fillet don 1-2 hours (ko mafi alhẽri ya fi tsayi). Sa'an nan kuma saka kayan da ke kan gurasar, kuma toya darnar don kimanin minti 15. Lokaci ya dogara da kauri daga cikin yanki da kuma tsananin zafi wanda yake fitowa daga coals. A lokacin frying, wajibi ne a zub da kifi da sauƙin sau da yawa tare da farin giya.
Abincin girke tare da lemun tsami a kan gawayi
Sinadaran:
- 1 kg na kifi;
- 1,5 lemun tsami;
- ƙasa farin barkono da gishiri dandana.
Shiri:
An raba raguwa daga konkoma da kasusuwa. Idan ka sayi filletin nama, to sai ka raba kawai fata. Yanke kifin a cikin guda 5 x 5 centimeters kuma ƙara launin farin barkono da gishiri zuwa fillet. Mun bugun kifin har sa'a daya. Sa'an nan kuma mu kirga skewers a cikin hanyar da akwai kananan ratsan tsakanin kifayen kifi kuma fry kifin a kan ciwon dumi. Bayan minti 5 bayan fara frying, yayyafa shashlik tare da ruwan 'ya'yan lemun tsami, sa'an nan kuma toya kifin har sai an shirya shi kimanin minti 10. Muna bauta wa barbecue na kifi tare da kayan lambu.
Skewers of trout a cikin tanda
Sinadaran:
- 1 kilogiram na fillet din;
- 5-6 tablespoons na soya sauce;
- 1 lemun tsami;
- 1 bunch of faski;
- gishiri da barkono ja don dandana.
Shiri:
Muna cire fata daga kifi kifi kuma cire kasusuwa, idan akwai. Sa'an nan kuma yanke da fillet a kananan guda, ƙara da shi zuwa tasa, yayyafa shi da ja barkono da ruwa tare da soya miya. Mun bar ganga a wuri mai sanyi don haka za a yi nasara (minti 30 zai isa). Sa'an nan kuma dauki nau'u kifi, kirtani su a kan katako shinge kuma toya a cikin tanda. A digiri 220, dole ne a yi waƙa a cikin minti 30. Sa'an nan an zuba tare da ruwan 'ya'yan itace daya daga lemun tsami da pritrushivayut finely yankakken Dill.
Skewers na dukan kofi
Sinadaran:
- 1 matsakaici sized taru;
- 30-50 of g man shanu;
- 1 lemun tsami;
- 1 gurnati;
- sabo ne, barkono barkono da gishiri don dandana.
Shiri:
Dole ne a yi amfani da tsutsa ta hanyar ramukan da aka cire daga gills. Sa'an nan kuma ya kamata a wanke kifaye ya bushe tare da tawul ɗin takarda. Bayan haka, ana kwashe ganimar da gishiri da barkono ja da kuma kirtani a kan skewers. Fry shi a kan wuta, sau da yawa juya da lubricating tare da man shanu. Bayan kwandon yana da soyayye, cire shi daga wuta, a zuba shi da ruwan 'ya'yan lemun tsami da rumman (ko wani abu daya), yayyafa da tarragon yankakken yankakken kuma kuyi aiki a teburin.