Gwajiyar Vake (ko Belish, saulesh, belsh) - wani karamin zagaye (wani lokaci) yana daɗaɗa daga ƙwayar nama, wani shahararren yin burodi a cikin Tatar da Bashkir al'adun gargajiya. An shirya rigakafin tartar tare da adadi mai yawa, wanda aka fi sau da yawa daga nama (ba shakka, ba naman alade), a yanka a kananan ƙananan kuma gauraye da dankali mai dankali (wasu lokutan an dafa shi kusan har sai shin shinkafa ko alkama). Duk da haka, yana yiwuwa a gasa belyashi da kifaye. Abincin kawai shi ne cewa kifi ya kamata ya zama mai isasshen abu, to, yin burodi zai fito da m. Akwai hanyoyi da dama yadda za a dafa naman alade don yin kirki mai dadi sosai.
Wannan maganin cutar Tatar ne mai girke-girke
Sinadaran:
Don gwajin:
- alkama gari high-sa - 2 kofuna waɗanda;
- kwai na kaza - 1 yanki;
- kefir - 150 ml.
Ga cikawa:
- nama (naman sa da / ko rago, da / ko nama nama) - 500 g;
- man shanu - 60-80 g;
- kwai na kaza - 1 yanki;
- dankali na matsakaici size - 4-5 inji mai kwakwalwa.
- albasa - 2 inji mai kwakwalwa.
- bushe kayan yaji - dandana;
- black barkono foda;
- gishiri.
Shiri
Daga siffar (dole) alkama gari, qwai da kuma kefir (mafi kyawun duk wani mai sihiri), knead da kullu don guga na fata. Ƙarƙashin ɗaukar shi a lokacin da ake haɗuwa. A zahiri ya zama na roba da taushi. Tsarin girke-gwaje don gwajin don maganin alurar rigakafi na iya hada da sinadirai irin su kirim mai tsami da man shanu.
Mun samo daga kullu kolobki kamar girman bam na ping-pong.
Yanke nama a kananan ƙananan tare da wuka ko bar shi ya wuce ta wurin mai nama da babban ɗigon ƙarfe. An wanke albasa da dankali kuma a yanka cikin kananan cubes. Zaku iya tsalle albasa ta wurin naman grinder, kuma ku gisar da dankali a kan babban manya.
Hada nama mai naman da kuma dankali dankali, ƙara dan gishiri, ƙara albasa, kwai, dandana - barkono da sauran kayan yaji. Karɓa sosai.
Kowane Bun yana juye a cikin wani bakin ciki. Mun sanya cikawa a tsakiyar bakaken gilashi, rarraba shi a hankali, kuma sanya karamin man shanu a saman.
Mun tattara gefen maganin alurar riga kafi kuma muka ɗauka don a sami jaka tare da ramin rami a cikin cibiyar (jigon mai tsabta ya kamata yayi kama da low yurt). A kimanin diamita ne 15-25 cm.
Mun sanya belyashi a kan tanda dafa, greased tare da man fetur ko man shanu (koda mafi alhẽri, yin burodi tare da takarda burodi). Lubricate fata fata tare da fata fata kuma sanya kwanon rufi a cikin wani tanda a preheated 200º C. A cikin shirye-shirye na ramukan da aka bar a saman 2-4 sau ƙara ruwa kadan (1-2 teaspoons) don juiciness. Muna gasa guga na fata game da minti 40-50.
Tanki Bialesh da kifaye
Sinadaran:
- shirye-shiryen shirye-shirye (misali, yisti na al'ada) - 1 kg;
- kifi (fillets) - 0,8-1 kg;
- Boiled shinkafa - 300-400 g;
- albasa koreya - 1 bunch;
- Dill - 'yan twigs;
- man shanu - 100 g;
- gishiri;
- bushe kayan yaji.
Shiri
Don yin amfani da kifaye amfani da nau'o'in kifaye daban-daban, yawanci fashi, pok, sturgeon, kifi. Hakanan zaka iya amfani da kifin kifi. An yanke kifi a cikin ƙuƙuka, an cire kasusuwa, kuma an yanke nama
Mun rarraba kullu a cikin sassan daidai, mirgine waje. Saka shinkafa na farko, a bisansa - kifaye na kifi, yankakken albarkatun kore da dill. Za a cika shinkafa tare da juices da ke gudana daga kifi a lokacin yin burodi.
Zuba abin sha da ƙananan man shanu mai narkewa. Tattara gefuna da hawaye. Yada a kan takardar burodi da aka shirya tare da burodi da kuma gasa a cikin tanda a matsakaici na zafin jiki.
Zai yiwu a ciyar da kwari, katyk, zafi mai ganyayyaki ko shayi mai shayi na shayi zuwa guga na belyashas.