Kabab shish kebab - tsuntsaye da yawa da aka fi so yana aiki ne a matsayin babban abincin da kuma dadi mai zafi. Ga wasu nau'o'in tebur dinku, muna bayar da kwari biyu daban daban don fuka-fuki.
Yaya da dadi kuma da sauri ya shafe fuka-fuki don shish kebab?
Sinadaran:
- Wings na kaza - 1 kg;
- Soya Sauce - 80 g;
- Ginger Tushen - 4 cm;
- tafarnuwa - 3 hakora;
- zuma - 30 g;
- sesame man - 15 g;
- kayan lambu mai - 50 g;
- barkono mai zafi (ƙasa).
Shiri
Kafin kintar da fuka-fuki dole ne a shirya, saboda wannan, a wanke wanke su kuma ya kamata ya bushe su. Sa'an nan kuma dole ne a bincika kowane reshe don ganin gashin gashin da ya rage. Bayan an cire gashin gashin tsuntsaye, a yanka fuka-fuki a kan gadon zuwa ga phalanx, ba tare da lalata kasusuwa ba. Idan ka sayi fuka-fuki duka ba tare da yanke mummunan phalanx ba, sa'annan ka yanke shi, ba za ka buƙaci shi ba don kabab mai shish, kamar yadda har yanzu zai kone. Yanzu, a kan sauran gyaran, ya wajaba don yin kwaskwarima don bunkasa magunguna, tun da kafar fata ba ta rasa ruwan da aka yi masa ba. Tsarin da aka fara a farkon phalange shine kama da ƙananan kafa, na tsawon lokaci, kuma a kan phalanx na biyu ya sanya nau'i guda biyu a kowane gefe.
Yanzu za a iya yin fuka-fuki a cikin jita-jita wanda za a yi su marinated, yayin da ya kamata ba aluminum ba ko kuma kawai baƙin ƙarfe ba tare da enamel ba. Saka soya sauce zuwa fuka-fuki da kuma sanya zuma, wadanda ba sa amfani da zuma ba, ba shakka, zasu iya maye gurbinsa tare da adadin sukari. Tushen ginger yana tsinkaye kuma yana da tsarki a cikin puree ta hanyar yin amfani da kayan mafi kyau, ruwan ginger wanda ya rabu da shi kuma ya zubar da fuka-fuki. Amma sauran firaran da suka fi kyau, an fitar da su, ba su cikin cikin marinade. Taƙaƙa za a iya sanya shi kawai ta hanyar latsawa, kuma za ku iya tattara duk abin da yake a kan wannan nau'in, sa'an nan kuma ƙara zuwa kaza. Abinci mai ƙonawa zai ƙara ƙari ga samfurin ƙarshe.
Yanzu wajibi ne a girgiza hannayenka sosai, yayin da yin haka don fada dan fatar jiki zuwa fuka-fuki, ta haka ta shafe marinade cikin nama. Bayan an ƙara man fetur na saameame, ba manta da cewa a wannan girke-girke ya fi kayan yaji fiye da man fetur ba, don haka kada ku yi yawa da yawa. Kuma bayan zuba man fetur mai tsabta, sannan kuma sake haɗe kome da kyau. Domin mafi yawan abinci a kan gawayi, ya fi kyau a sanya matakan farko a cikin gilashi guda ɗaya, da kuma ɗayan a ɗayan, bi da bi.
Ta yaya za a yi fuka-fuki na kaza don shish kebab a mayonnaise?
Sinadaran:
- Wings na kaza - 1 kg;
- Bulgarian barkono - 1 pc.;
- albasa - 1 albasa;
- tumatir - 1 pc.;
- faski - ½ katako;
- Soya Sauce - 50 g;
- mayonnaise - 150 g;
- ƙasa mai launi;
- barkono;
- gishiri.
Shiri
An wanke wings kuma an bushe shi, to, cire sauran tsararru, idan akwai, kuma ninka cikin saucepan. An yanka shi a cikin kasuwa don kara karawa tare da wani abun ciki, ba shakka manta ba don cire tsaba da membranes. Tumatir ne mafi alhẽri a yi amfani da ba mai dadi ba, kuma m, don haka nama mai kaza zai yi laushi mafi kyau, an kuma yanke shi a kananan ƙananan. Kwasfa albasa da kuma yanke shi ma, shirya don kara