Yadda ake dafa romon kaza. Kaza broth miyan girke-girke

Yadda ake dafa romon kaza? Ba shi da wuya a dafa romon kaza daidai kuma mai daɗi. Kuna buƙatar nama mai kyau, tsaftataccen ruwa, da ƙananan kayan ƙanshi da sabbin kayan lambu don dandana. A ƙarshe, an ƙara yankakken ganye don ado da ƙanshi mai daɗi.

Kayan kaza romo ne na ruwa mai kaza, kayan ƙanshi mai daɗin ci da kayan ƙanshi tare da kaddarorin masu amfani. Ana amfani dashi azaman abinci mai zaman kansa don rikicewar tsarin narkewar abinci da ƙananan mura, don yin romo, miya, hatsi, jita-jita na gefe da abinci mai daɗaɗawa na gourmets - miyar salad (Lao daga koren wake da yogurt), da sauransu.

Calorie abun ciki na broth kaji

Theimar abinci mai gina jiki da wadatar broth ya dogara da ɓangaren kajin da aka ɗauka don girki. Ana samun romo mai laushi da haske daga nono wanda aka bare. Lokacin amfani da dunƙun duwatsu da fuka-fuki, broth ɗin yana da ɗanɗano mai wadatarwa da wadataccen daidaito.

Matsakaicin abun cikin kalori na 100 g na kaza broth 15 kcal (2 g na furotin a cikin 100 g).

Kada ku ji tsoron sanya nauyi ta hanyar cin abincin miya mai kaza. Yi amfani da ɗayan girke-girke da yawa da aka ba da shawara don abinci mai daɗi da lafiya, amma dabarun girke-girke da farko. Ba tare da su ba, babu inda.

Bayani mai amfani kafin dafa abinci

1. Don nama mai daɗi da mai daɗi, gishiri a lokacin da yake tafasa. Don cimma kyakkyawan ƙarancin kaza mai kyau, ƙara gishiri a ƙarshen dafa abinci, kamar dai a cikin naman shanu.
2. Yi girki tare da murfin da aka rufe don saurin aikin - akwai haɗarin samun romon girgije saboda tsananin tafasasshen ruwa da kumfa mai aiki.
3. Aara karamin adadin fatun albasa ko albasa da ba a shafa ba don yin romon ya zama na zinariya.
4. Lokacin shirya miya na abinci, ba a ba da shawarar yin amfani da soya kayan lambu a cikin man kayan lambu. Yana kara kuzari. Wucewa ba shi da kyau ga abincin jariri.
5. Bayyananniyar broth ta dogara da kitse da ke cikin kayan kajin. Auki nono ko fillet, a hankali cire kitse mai yawa daga cinyoyi da gawa gabaɗaya. Bangaren sirloin yana sanya samfurin ya zama mai yawan abinci, amma ba mai wadata ba, tare da ɗanɗano mai ɗanɗano na kaza, idan aka kwatanta shi da samfura daga wasu ɓangarorin kaji.

A classic kaza broth girke-girke

• kaza (sanyaya gutted) 800 g
• ruwa 3 l
• karas 1 pc
• albasa 1 pc
• barkono barkono ba hatsi 5
• dill 2 sprigs
• gishiri dandana

Calories: 15 kcal

Sunadaran: 2 g

Fat: 0.5 g

Carbohydrates: 0.3 g

• Kaza na cikin ruwan famfo.

• Na dauki babban jirgin ruwa (lita uku-uku) don dacewa da gawar kaji. Ina zuba cikin ruwan da aka tace cikin sanyi.

• Na sa shi a kan kuka Na kunna matsakaicin wuta, kawo ruwa a tafasa.

• Na zuba romon kaza na farko a cikin butar wanka. Ina zuba cikin sabon ruwa mai tsafta da tsafta.

• Na tafasa, cire kumfar kamar yadda take. Na juya yanayin zafi zuwa mafi ƙarancin

• Na yankakke karas din da aka bare biyu. Ina dafa kaza tare da ita na mintina 15. Sannan na fitar da karas daga broth ba tare da cire tukunyar daga murhun ba.

• Ina jefa albasar da aka bareta gaba ɗaya a cikin romon girki, gishiri da barkono.

• Ina dafa shi na awanni 1.5-2 a mafi ƙarancin zafin jiki. Na ƙayyade shiri na kaza tare da cokali mai yatsa. Ya kamata abun yankan ya zama cikin sauƙi cikin naman.

• Ina fitar da albasa da kaza daga broth. Za a iya amfani da tafasasshen nama don shirya Kaza tare da salatin Abarba.

• Na tace kuma na zuba romon, na jefa yankakken tsiron dill a saman.

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Yadda ake romo nono na kaza

Nono shine mafi lafiyar jiki na kajin. Farin nama yana dauke da babban furotin mai mahimmanci (23 g / 100 g na samfur) tare da mafi ƙarancin ƙimar mai (1.9 g / 100 g). Godiya ga wannan, ana amfani da nono (musamman a cikin tafasasshen tsari) a cikin kayan abinci, yana daga cikin abincin 'yan wasa na yau da kullun da kuma masu bibiyar rayuwar lafiya.

A girke-girke ne mai sauqi qwarai. Bari mu shirya romo mai naman kaza mai daɗi ba tare da saka kayan lambu da kayan yaji da yawa ba.

Sinadaran:

• Nono - 500 g,
• Ruwa - 1 l,
• Gishiri - rabin karamin cokali
• Dill - 5 g.

Yadda za a dafa:

1. Nono kaji tare da ruwan sha. Ina aika shi zuwa tukunya mai ƙarfin lita 2. Na zuba ruwa. Gishiri.
2. Bayan tafasa sai a dafa nonon a kan wuta mara minti 50. Ba na yarda kumfar ta yaɗu a kan ruwan romon ba, na tsabtace shi a cikin lokaci tare da cokali mai yatsu.
3. Minti 10 kafin dafa abinci, na jefa a cikin yankakken dunƙulen dill.

Ana amfani da broth na abinci a cikin babban farantin tare da yankakken yanki na nono

Yadda ake dafa romon kwai

Sinadaran:

• Kasusuwan kaji tare da naman nama - 400 g,
• Baka - 1 ƙaramin kai,
• Karas - yanki 1,
• Black barkono - peas 4,
• Fresh ganye - span tsiron tsire-tsire na dill, kore albasa,
• Ganyen bay - yanki 1,
• Man kayan lambu - rabin babban cokali,
• Gishiri dandana.

Shiri:

1. Don samun romo mai yalwa, na dauki kashin kaji da guntun nama. Na warware a hankali kuma nayi wanka. Na aika shi zuwa kwanon rufi, zuba lita 1.5 na ruwa. Ku zo a tafasa kuma cire kumfa.
2. Rage wuta zuwa mafi karanci Yayinda kashin kajin yake rauni kuma yake basu dukkan ruwan, na tsunduma cikin kayan miya.
3. Ina tsabtace kayan lambu, yanke su cikin manyan guda. Toya a skillet. Na shafa a man kayan lambu.
4. Na canza kayan lambu zuwa tushen nama, ƙara barkono baƙi. Na dafa na mintina 45. Na sanya wutar mara ƙarfi. Mintuna 10-15 kafin a shirya, Na saita ƙwai don tafasa a cikin kwano dabam.
5. Na jefa lavrushka cikin broth. Gishiri kadan. A barshi ya yi girki na mintina 10, cire shi daga murhun.
6. Ina tace shi da sieve, zuba romon kaza mai ɗanɗano a cikin faranti. Yi ado a saman da rabin dafaffen kwai, yayyafa da ganye. Na fi son koren albasa da dill.

Noodle girke-girke

Sinadaran:

• Ruwa - 2 l,
• Babban kafafu - guda 2,
• Noodles - 100 g
• Albasa - 1 karamin kai,
• Dankali - yanki 1,
• Karas - yanki 1,
• Tafarnuwa - rabin albasa
• Ganyen bay - yanki 1,
• Salt, barkono, faski (ganye da tushe) dan dandano.

Shiri:

1. Na wanke kafafun kaza, na zuba ruwa. Gishiri kadan, jefa a cikin ganyen bay sannan saita shi ta dahu. Bayan minti 10, zan cire lavrushka. Bayan minti 20, sai na cire dafaffun kafafun kaza na sa a faranti don ya huce.
2. Ina kuma share karas da faski. Yanke cikin tube. Na bare tafarnuwa, amma kada ku sare shi. Na yanke dankalin cikin cubes. Na bar ƙaramin kan albasar duka.
3. Na aika kayan lambu zuwa tafasasshen broth, kakar da barkono. Bayan minti 10 sai na aika da taliyar zuwa cikin romo. Ban gauraya ba Na kunna wuta zuwa mafi karanci Ina dafawa har sai an dafa noodles (minti 8).

Don ƙarin broth, ƙara farin kwai 2, duka. Ku zo a tafasa, a hankali kuzara daga furotin furotin da aka kafa.

Bidiyo girke-girke

Na zuba miyar a cikin faranti. Yayyafa da yankakken ganye (faski) a saman. Bon Amincewa!

Yadda ake dafa romon kaza a cikin cooker a hankali

Sinadaran:

• Kaji - 800 g,
• Ruwa - 2 l,
• Karas - yanki 1,
• Albasa - yanki 1,
• Ganyen bay - guda 2,
• Salt, barkono (ƙasa da Peas) - dandana.

Shiri:

1. Na wanke naman, na cire fatar da karin kitse.
2. Ina tsabtace kayan lambu. Yanke karas da albasa a cikin manyan guda.
3. Na shimfida tsuntsun a kasan mashin din mai yawa, na kara kayan lambu a saman tare da lavrushka da barkono baƙi. Gishiri kadan.
4. Na kunna multicooker tare da yanayin "Quenching" da aka zaɓa. Na saita saita lokaci na tsawon awanni 1.5.
5. Kowane minti 20-30 Na buɗe kayan kicin in aiwatar da hanya mai sauƙi don cire kumfa tare da cokali mai yatsu.
6. Bayan kammala shirin, sai na bar romon ya zama girki. Bayan minti 10, sai na ɗauki ƙoƙon daga mashin din da yawa. Ina fitar da dafafaffen kajin in yi amfani da shi wajen shirya sauran jita-jita.
7. Ina tace romo ta amfani da sieve.

Shirya bidiyo

Yadda ake dafa broth ga mara lafiya tare da mura da mura

Sinadaran:

• Fuka-fukai - 6 guda,
• Albasa - yanki 1,
• Tafarnuwa - 3 cloves,
• Ganyen bay - yanki 1,
• Karas - yanki 1,
• Kwai na Quail - guda 2,
• Black barkono, gishiri, sabo ne ganye - dandana.

Shiri:

1. Ina wanke fikafikan kaza, sanya su a kasan kwanon rufi. Na cika da ganyen bay.
2. Ina tsabtace kayan lambu. Na sara albasa da karas. Ina aika cikakkiyar karas zuwa kwanon rufi ba tare da soya a cikin kwanon rufi ba, kuma wani ɓangare ne kawai na albasa.
3. Na zuba ruwa. Ina dafa nama tare da kayan lambu.
4. Yayinda ake shirya romon, Ina aiki da tafarnuwa. Na tsabtace kuma finely crumble.
5. Bayan minti 50, an shirya kayan kajin mai gina jiki. A karshen, Na sanya yankakken yankakken albasa da kuma sanya sabo ganye, a baya yankakken.

Irin wannan romon kajin ga mara lafiya mai mura da mura zai zama mai kamshi da gamsarwa (Bana kama kayan lambu). Don ba da ƙarin kaddarorin masu amfani, ina amfani da dafaffen ƙwai mai kwarto.

Kayan girke-girke mai yaji don mura

Sinadaran:

• Dukan kaza - Kilogiram 1.4,
• Chili - barkono 2
• Karas - yanki 1,
• Albasa - yanki 1,
• Ganyen bay - yanki 1,
• Gishiri - cokali 2
• Peppercorns - 3 guda,
• Fresh ginger ya dandana.

Shiri:

1. Raba kaji na cikin manyan guda, cire fatar. Na cika shi da ruwa na aika shi zuwa wuta mai ƙarfi. Bayan minti 5, sai na zubar da ruwa, na kurkure tsuntsu, na wanke kwanon ruwar daga kumfa sannan na sake saita shi ya dahu.
2. Na rage yawan zafin jiki na mai konewa zuwa matsakaici. Na sanya yankakken kayan lambu da kayan yaji a cikin roman. Da farko, albasa tare da karas, bayan minti 10, yankakken kashi 2 barkono da tushen ginger.
3. Ina dafa minti 40 a wuta ɗan ƙari fiye da mafi ƙanƙanci. Minti 10 kafin a shirya broth, ƙara gishiri. Na yi ado da ganye.

Yanzu zan gabatar da girke-girke 5-mataki-mataki don miyan romo na kaza mai daɗi.

Buckwheat miyan da kaza broth

Sinadaran:

• Legafajin kaza - yanki 1,
• Dankali - guda 4,
• Albasa - yanki 1,
• Karas - yanki 1,
• Buckwheat - 3 manyan cokula,
• Allspice - peas 4,
• Man kayan lambu - manyan cokali 3,
• Tafarnuwa - 1 albasa
• Dill - 1 bunch,
• Black barkono (ƙasa) - 5 g
• Ganyen bay - guda 2,
• Gishiri - 5 g.

Shiri:

1. Don naman kaza, na dauki naman alade, dauki lokaci na, saka shi a cikin kwanon rufi mai lita 3. Zuba a cikin barkono, da ganyen bay guda 2, da tafarnuwa duka, da gishiri. Na kawo kajin a tafasa a kan karamin wuta, cire kumfa a cikin lokaci. Lokacin girki shine minti 40-60.
2. Ina shirya kayan lambu mai kamshi wanda yake fitowa daga albasa da karas, amma na pollock a karkashin marinade. Ki yanka albasa da kyau, ki saka a kaskon soya. Na shafa karas a kan grater mara nauyi, ƙara kusa da albasa. Ina soya cikin man sunflower. Na cire daga murhu
3. Na bare dankalin, in wanke su in yanka su matsakaici.
4. Na shiga cikin buckwheat, kurkura shi sau da yawa a cikin ruwa.
5. Lokacin da aka dafa romon, sai na fitar da tsuntsun. Na sa shi a kan faranti na yanyanka shi gunduwa-gunduwa a hankali. Na mayar da shi zuwa broth tare da dankalin turawa da abinci iri-iri. Cook da dankali har sai an dafa shi a kalla minti 15.
6. Sai na sa fassivation, in ji gishiri da barkono, a gauraya su sosai. Ina shan azaba a kan karamin wuta na minti 5-10.
7. Na cire shi daga murhu, na barshi ya huɗa, na rufe murfin sosai. Na zuba miyan mai kamshi a cikin faranti, nayi kwalliya da yankakken dill a saman.

Miyar kayan lambu mai sauƙi da dadi tare da romo kaza

Bari mu shirya abinci mai daɗi da ɗanɗano dangane da filletin kaza da adadi mai yawa na sabbin kayan lambu da aka dafa a cikin kwanon rufi. Zai zama mai daɗi sosai!

Sinadaran:

• Filletin kaza (sabo ne mai daskarewa) - 500 g,
• Dankali - abubuwa 3,
• Petiole seleri - stalks 2,
• Ganyen wake - 120 g,
• Farin kabeji - 350 g,
• Shinkafa - cokali 2
• Tumatir - abubuwa 2,
• Karas - yanki 1,
• Albasa - kawuna 2,
• Man kayan lambu - babban cokali 1,
• Salt, barkono, ganye - dandana.

Shiri:

1. Na wanke filletin kaza na saka a cikin tukunyar. Na zuba ruwan sanyi. Na sa shi a kan wuta mai matsakaici Bayan mintuna 5, sai a zuba kan albasa duka. Ina cire kumfar kamar yadda take. Na dafa na mintina 15-25, ya dogara da girman ɓangarorin.
2. Gishirin wake na kuma saita su dahuwa a wani kwano daban na mintina 10-15. Fasa kabeji cikin inflorescences. Na bareke karas din, na yanka su kanana. Sara da albasa Na yanke tumatir cikin cubes.
3. Stara broth kaji. Na canja wurin fillet ɗin zuwa wani tasa. Amfani ga sauran jita-jita. Ina kurkura kwanon ruwar daga sauran kumfa a bangon.
4. Na zuba romon da aka tace a cikin tukunyar Na sa shi a wuta Na sa dankali da shinkafa
5. A cikin kwanon frying, na dafa frying daga abubuwan da aka shirya a gaba: karas, albasa da seleri. Ina amfani da dan kadan (babban cokali 1) man kayan lambu. Bayan 'yan mintoci kaɗan sai na ƙara wake. Mix sosai. Bayan minti 5, na ƙara yankakken tumatir a cikin cakuda kayan lambu. Rage wuta yayi kadan sai a dafa shi har sai tumatir yayi laushi.
6. Saka inflorescences na kabeji a cikin tafasasshen broth da dankali da shinkafa. Bayan minti 5-8, ƙara tushen kayan lambu mai ƙanshi. Dama da simmer na minti 10 a kan wuta mai zafi. A ƙarshe, Na yi ado da tasa tare da cakuda ganye (Ina amfani da dill, faski, albasa kore).

Miyan zobo da romo kaza

Sinadaran:

• Ruwa - 2 l,
• Miyan saiti - 500 g,
• Karas - yanki 1,
• Baka - 1 kai,
• Dankali - 2 tubers,
• Dafaffen filletin kaza - 200 g,
• Zobo - 200 g,
• Ganyen bay - yanki 1,
• Peppercorns (baƙi) - abubuwa 4,
• Gishiri - 1 tsunkule

Shiri:

1. Ina dafa romo daga kayan miya. Zuba ruwa sosai da hadin hadin bangarorin kajin ka sanya shi a kasan kaskon. Na zuba ruwa a cikin lita 2. Na jefa lavrushka da gishiri.
2. Yayin da yake tafasa, a hankali cire kumfa. Yayinda ake shirya broth, Ina aiki da kayan lambu. Na tsabtace kuma na yanke karas (a kan grater mara nauyi), yanke albasa (a cikin rabin zobba) da dankali (a tube).
3. Bayan tafasa, ana aiko da dankali da farko zuwa miyan zobo na gaba. Ina dafa kan karamin wuta har sai in dafa kayan lambu.
4. Yayin da dankalin ke tafasa, sai na soya gasa albasa mai daɗi da karas a cikin man kayan lambu. Gawa har sai albasa mai laushi. Na tsoma baki sosai.
5. Tare da sauran man kayan lambu, na aika da fassivation a cikin kwanon rufi.
6. Na yanke fillet ɗin a ƙananan ƙananan, aika su zuwa miya.
7. A ƙarshen dafa abinci, ƙara zobo. A Hankali a wanke ganyen, a yanka a hankali a aika zuwa ga jita-jita. Na rame na 'yan mintoci kaɗan. Ina motsawa, dandano, gishiri da barkono idan ana so.

Miyan noodle na kaza da dankali

Sinadaran:

• Ruwa - 2 l,
• Fillet - 500 g,
• Dankali - 250 g
• Karas - 100 g
• Vermicelli - 60 g
• Baka - 1 kai,
• Ganyen bay - guda 2,
• Black barkono, gishiri dandana.

Shiri:

1. Na dauki tukunyar mai lita 3 da filletin kaza mara kyau. Rinke kajin a cikin kwalliya mai zurfi kuma a yanka a cikin tsaka-tsaka. Ina canzawa daga katakon yankan zuwa kwanon rufi.
2. Na zuba ruwa. Na sa shi a tafasa Bayan tafasa, na rage wuta zuwa mafi karanci kuma na dafa rabin awa. Na cire kumfa, kar ku bar girgijen girgije.
3. Ina tsunduma a cikin kayan lambu Ina shafa karas din a grater. Da kyau a yanka albasa a jefa a cikin kaskon soya. Bayan minti 3, sai na aika masa karas. Na wuce daidai lokacin. Na cire daga murhu
4. Na yankakken dankalin a kananan kanana masu kyau.
5. Na dauki dafafaffen kazar daga cikin romon. Na yanke cikin guda bayan sanyaya Zuba yankakken dankalin a cikin romon. Bayan minti 10, lokaci yayi da za'a yanka kayan fillet da cakuda-albasar.
6. A ƙarshen dafa abinci, zuba a cikin vermicelli. Dama don hana taliya daga mannawa zuwa kasan kwanon rufi. Cook na minti 5-10, ƙara barkono da gishiri.

Miyan kaji na Mexico

Abincin mai daɗi tare da ciyawar lemun tsami, barkono jalapeno da ruwan lemun tsami wanda aka matse don gourmets na gaske.

Sinadaran:

• Abincin da ya shirya - 1 l,
• Barkono Jalapeno - yanki 1,
• Tafarnuwa - 6 cloves
• Lemon ciyawa (lemongrass) - kara 1,
• Barkono mai barkono na gwangwani - 150 g
• Ruwan lemun tsami - 50 ml,
• Man zaitun - 1 babban cokali
• Green albasa - 1 bunch,
• Barkono Cayenne - yanki 1
• Garin alkama - 1 teaspoon
• Naman kaji - 800 g,
• Tumatir - 400 g
• Farar wake - 400 g
• Gishiri, barkono, cilantro ku dandana.

Shiri:

1. Na dauki babban tukunya Na zuba a cikin romon kaza da aka shirya
2. Sara da jalapenos da tafarnuwa. Na kara yankakken kayan hadin cikin romo.
3. Na sanya yankakken lemongrass (kara), barkono gwangwani (bar wasu don sautéing) da kuma zuba ruwan lemun tsami, wanda aka samu a baya a cikin juicer. Na kawo broth a tafasa a kan wuta mai zafi, sannan a rage zuwa mafi karanci. Na dafa na mintina 20. Sannan na fitar da kayan hadin ta hanyar amfani da sieve.
4. Ana shirya kayan lambu sautéing. Ina zafafa skillet da man zaitun. Sara albasa albasa ki soya har sai yayi laushi. Sannan na ƙara barkono na gwangwani, yankakken tafarnuwa da barkono cayenne. A karshen na sanya garin alkama a cikin abincin. Ina motsawa, gawa tare na tsawon minti 1.
5. Na yada nono na kaza, a yanka ni da yawa, tare da kayan lambu. Gawa tare da kayan lambu. Fry ɗauka da sauƙi a kowane gefe har sai an dafa shi da rabi.
6. Na yada sautéing a cikin tukunyar tare da naman. Choppedara yankakken tumatir, jefa cikin farin wake. Cook a kan karamin wuta na mintina 10-15, yana motsa su sosai.
7. A ƙarshen dafa abinci, ƙara cilantro, gishiri da barkono.

Fa'idodi da cutarwa na romon kaza

Broth na kaji na da tasiri mai amfani a kan lafiyar ɗan adam, yana ƙarfafa garkuwar jiki, kuma yana taimakawa cikin rigakafin mura. Ana amfani da romon ne don amfanin magani don mura da mura, don motsa ɓoyayyen ruwan narkewar abinci a cikin hypoacid gastritis, zuwa ruwan toka mai kauri idan an sami kumburi a jiki, a matsayin abinci mai ruwa ga marasa lafiya da ake yiwa tiyata.

Miyar ta ƙunshi abubuwa masu amfani kamar ƙarfe, sodium, manganese, cysteine.

Cutar da contraindications

Broth da aka yi daga nama mai ƙima ba shi da illa idan aka cinye shi da ƙima, amma ba kowa ba. Doctors sun ba da shawara sosai game da cin abincin samfuran haske ga mutanen da ke fama da urolithiasis da gout.

A wasu lokuta, romon kaza shine tushen abubuwan gina jiki da abubuwan alamomi, kayan dadi da kuma kanshi na shiri mai sauki.

Ku ci daidai ku zauna lafiya!

Kalli bidiyon: Akushi Da Rufi. Kashi Na 158. Yam Balls, Farfesun Kaza Lemun Kankana. AREWA24 (Yuli 2024).