Samsa wani tasa ne mai tarin yawa, yana zaune a wuri na musamman a cikin dukan wuraren da ke cikin Uzbek. An shirya Samsa don hannun tsofaffin mata, saboda ƙayyadaddun nauyin kullu da cika, da kuma sinadaran kansu a cikin bangarorin biyu, sune garantin cin abinci mai cin nasara.
A al'ada, samsu yana dafa a Tyndyr, amma yana da mahimmanci a ɗauka cewa a kan gefen gefen tanda zai kasance mafi kyau duka zaɓi. Bayan yin burodi, ana iya yin samsa a man fetur.
A matsayin cika, zaka iya zaɓar kusan wani abu: kabewa, wake, ganye, dankali ko ma kabeji, duk da haka zamuyi la'akari da bambancin bambance-bambance a cikin hanyar shayarwa daga nama mai nama.
Dalilin azbek samsa shi ne kullu, zamu yi ƙoƙarin gaya wa kowane irin abu a cikin wannan labarin. Duk da haka, mafi mashahuri shi ne Uzbek samsa daga farfesa faski. Kalmominsa masu kyan gani, rufe kyawawan kayan ƙanshin da bazai bar kowa ba.
Shirya kullu don samsa
An raba kullu ga Uzbek samsa zuwa: durƙusad da, man shanu-yisti, yisti, mai yisti mai yisti da farfajiyar dafa.
Ana shirya samsa a kan gari da ruwa, tare da ƙara gishiri. Daga waɗannan nau'ikan, yawanci ido (kimanin gilashin ruwa biyu na 1 kg na gari) an rushe shi da wani tsantsa mai laushi, wanda aka cika shi a baya.
A cikin gurasar yisti marar yisti don 1 kg na gari ƙara 2 kofuna na madara, kamar qwai da gishiri. Haka kuma yana yiwuwa a yi amfani da man shanu mai narke, mai, ko margarine.
Don wata yisti mai sauƙin yisti a cikin ruwa mai dumi, yisti ne da aka narkar da shi a wata tarin 23 grams da 1 kilogiram na gari, qwai da madara ba a kara da su ba. Wannan girke-girke yana sa shirye-shiryen kullu mafi yawan lokaci, domin an kulle kullu don fermentation na tsawon awa 1-4.
Yisti kullu ya bambanta da sauƙi mai sauƙi, kawai a gaban madara, qwai 5-6 da 3 tablespoons na sukari. An haxa gauraye mai gurasa don a kusanci kamar yadda ya saba a wuri mai dumi.
Duk da haka, mafi mashahuri shi ne sambek laminated samsa, girke-girke wanda aka bayyana a kasa.
Sinadaran:
Don gwajin:
- gari - 4 abubuwa;
- qwai - 2 guda;
- ruwa - 1 abu;
- man shanu - 100 g;
- gishiri - 1 teaspoon;
- sitaci - 2-3 tbsp. spoons.
Ga cikawa:
- rago - 400 g;
- Mutton mai - 300 g;
- albasa - 250 g;
- gishiri, barkono - dandana;
- ganye - dandana.
Shiri
A cikin ruwan dumi, yalwata qwai, man shanu mai yalwa da gishiri, a hankali zub da gari a cikin layi daya ba tare da tsoma baki ba. Kasusuwan ƙusoshin suna tatsuwa ne zuwa ga elasticity, sa'an nan kuma kashi kashi uku, wanda zai zama tushen tushen mu. Kowace nau'i uku na kullu an rufe shi, an rufe shi da adiko na goge da barin barin 20-30. A halin yanzu, muna shirye-shiryen cika: mutun da mai mai yankakken yankakken hannu ne ko hannuwan mikiya, muna ƙara manyan cubes na albasa, kayan yaji da ganye.
Kafin shirya Samsa daidai, dole ne a cire ta da kyau. Don wannan, tebur an dusted tare da sitaci (!) Kuma yi birgima kullu cikin wani 2-3 mm lokacin farin ciki Layer. Lubricate da Layer tare da bakin ciki na Layer man shanu ko narke mai da kuma bar shi bushe, yayin da ci gaba da mirgine fitar da na biyu Layer. An lalata takarda da aka yi wa kullu a kan layi da aka shimfiɗa a saman lakabin farko, sa'an nan kuma za mu shafa duk abin da ke da man fetur na man fetur da kuma ci gaba da juye kolobok na karshe a daidai wannan hanyar. Lokacin da aka tara dukkan nau'ikan, kun ninka samsa kuma a yanka zuwa guda 1.5-2 cm.
Wani dalili na yadda za a shirya Uzbek samsa da kyau shi ne ainihin mirgina kowane cake.
Ana amfani da samsa mai daɗin nama tare da nama a babban babban kayan ado wanda aka yi ado da ganye, kuma an cinye shi tare da shayi ko abun ciye-ciye da na farko. Bon sha'awa!