Muna gasa cutlets a cikin tanda - mai daɗi da lafiya!
Cutlet shine ɗayan jita-jita da aka saba shiryawa a gida, a cikin shagunan cin abinci da gidajen abinci. Da farko, cutlet din ba na Rasha bane, amma a Rasha an aro ta ne daga Faransa.
A cikin Turai, cutlet yanki ne na nama tare da kashin hakarkari. Kalmar ta fito ne daga Faransa "cotelette", wanda ya fito daga "cote", wanda ke nufin haƙarƙari. A cikin Rasha, cutlet wani nama ne wanda aka kirkira shi a cikin kananan wainar oval. An shirya samfura a cikin kwanon rufi, tururi, a cikin tanda, a cikin microwave, akan gasa.
Akwai zaɓuɓɓukan narkakken nama. An samo asali daga naman dabbobi masu shayarwa, kaji, kifi, kayan lambu, hatsi da ƙari - duk abin da za'a iya yankata.
Shiri don yin burodi
Nakakken nama yafi kyau a dafa shi a gida. Ana ba da shawarar haɗuwa da tushe da aka shirya sosai. Yana da kyau a ajiye nikakken naman a cikin firinji na minti 20-30 kafin ƙirƙirar yankakken.
Kuna buƙatar ɗaukar gurasar daɗaɗɗa, wanda ke sha kuma yana riƙe da dukkan ruwan 'ya'yan itace. Lokacin amfani da sabo-sabo, ingancin samfuran ya lalace. Gurasa (Burodi) yana jike cikin madara mai sanyi, ruwa, broth. Ana ɗaukar adadin a cikin rabo daga 20-25% na ƙimar nama.
Yi la'akari da zaɓin naman ku a hankali. Naman alade ya dace da kitsen mai. Daga naman sa, ya fi kyau a zaɓi sirloin, ƙuƙwalwar kafaɗa, wuya, lokacin farin ciki. A'idar tana aiki a nan: naman alade ya kamata ya kasance tare da mai, kuma naman sa ko naman alade ya zama ya fi sirara.
Albasa ta dace da dankali da soyayyen. Lokacin nika shi a cikin injin nikakken nama, ana samar da ruwan 'ya'yan itace da yawa. A cikin dukkan girke-girke, ku dafa tanda zuwa 200 ° C, ku gasa ta a 180 ° C.
Mafi yawan abincin yankakken kaji a cikin tanda
Masana ilimin gina jiki sun ba da shawarar hada da abincin kaji a cikin abinci - suna da gina jiki kuma ba su da adadin kuzari da yawa.
Turkiya
- turkey fillet 700 g
- albasa 1 pc
- Gurasar burodi 50 g
- tafarnuwa 2 hakori.
- kwai kaza 1 pc
- farin gurasa 100 g
- madara 100 ml
- gishiri, kayan yaji don dandana
Calories: 103 kcal
Protein: 16 g
Kitse: 1.5 g
Carbohydrates: 6.6 g
Nika fillet din a cikin injin nikakken nama.
Mun wuce da buyayyar burodi ta mashin nama.
Sara da albasar da aka bare.
Hada da haɗuwa da dukkan kayan haɗin, ƙara gishiri, kwai, kayan yaji.
Saka nikakken naman a cikin firinji na tsawon minti 30.
Muna samar da kananan cutlets, burodinsu a cikin burodin burodi.
Mun sanya a cikin takardar burodi da aka shirya.
Sanya a cikin tanda mai zafi
Muna yin gasa na kimanin minti 40-50.
Kaza
Ana daukar yankakken kaji a matsayin abincin Rasha wanda aka daɗe a Rasha na dogon lokaci. Sai kawai gasa a cikin tanda. Ana yin la'akari da tasa kamar yadda ake ci, tunda ba a amfani da mai wajen dafa abinci. Lokacin zabar naman kaza, ya fi kyau a ba da fifiko ga nono.
Sinadaran:
- 0.5 kilogiram na filletin kaza;
- 1 kwai;
- gishiri;
- barkono.
Yadda za a dafa:
- Gungura fillet a cikin injin nikakken nama.
- Theara ƙwai, gishiri, kayan ƙanshi, haɗuwa sosai.
- Muna samar da cutlets.
- Mun sanya a kan takardar burodi da aka shirya.
- Sanya a cikin tanda.
- Muna gasa na minti 40-50.
Dafa nama yankakken nama
Sinadaran:
- 1 kilogiram na naman sa;
- 2 na farin farin gurasa;
- 2 albasa;
- 1 kwai;
- gishiri;
- barkono dandana.
Shiri:
- Nika naman sa tare da injin nikakken nama.
- Theara kwasfa, yankakken da mirgine albasa.
- Nika gurasa ta amfani da injin nikakken nama
- Muna haɗuwa da sinadaran, ƙara ƙwai, gishiri, kayan yaji.
- Muna samar da cutlets.
- Mun sanya kayan aiki a cikin takardar burodi.
- Mun sanya tanda mai zafi
- Muna gasa na minti 30-40.
Naman alade yankakke da miya
A girke-girke yana amfani da naman alade, an shirya shi gaba ko saya. Wani muhimmin sinadari a cikin wannan abincin shine kayan miya.
Sinadaran:
- 1 kilogiram na naman alade minced;
- albasa - yanki 1;
- 1 kwai;
- 300 g farin gurasa;
- 100 ml na madara;
- gishiri;
- barkono;
- 5 tablespoons na kirim mai tsami;
- mustard;
- ketchup.
Yadda za a dafa:
- Minauki naman alade, ƙara baƙi, yankakken da albasassun birgima.
- Tsallake burodi.
- Muna haɗuwa da sinadaran, sanya ƙwai, gishiri, kayan yaji.
- Mix sosai. Muna samar da cutlets, sanya a cikin takardar burodi.
- Dafa kayan miya. Muna hada ketchup, mustard, kirim mai tsami, madara, wanda a ciki aka jiƙa ɗanyun burodin. Mix komai sosai.
- Cika tushen mu da sakamakon miya.
- Mun sanya tanda, gasa don minti 50-60.
Yadda ake gasa biredin kifi
Gurasar kifi sun fi kyau daga ruwan salmon, hoda, cod, pike, burbot, hake, pollock, perch, kalp, irin kifi na azurfa. Gurasa da man alade galibi ana sanya su cikin naman da aka niƙa.
Fasaha ta dafa abinci daga kifi ba ta bambanta da girke-girke na yau da kullun ba, amma akwai dokoki da yawa waɗanda dole ne a bi:
- Lokacin shirya nikakken nama, zaɓi kayan yaji a tsanake. Mafi dacewa: baƙar fata da fari barkono, oregano, farin mustard.
- Pre-soya albasa da karas.
- Cire manyan kashin kifi kafin wucewa ta injin nikakken nama.
- Idan akwai kasusuwa da yawa a cikin kifin, mirgine naman da aka nika sau 2.
- Yi amfani da babban injin nika don juyikan patties.
Kayan girke-girke na gargajiya
Sinadaran:
- 500 g kifi fillet;
- 100 g na madara;
- albasa - yanki 1;
- 1 yanki na farin gurasa
- 2 tablespoons kirim mai tsami;
- 1 kwai;
- gishiri;
- barkono.
Shiri:
- Nika fillet din da aka shirya.
- Wuce gurasar da aka jika ta cikin injin nikakken nama.
- Sara albasa.
- Hada dukkan kayan hade, kara kwai, gishiri, barkono, gauraya.
- Form patties, sanya a cikin kwanon burodi.
- Zuba kirim mai tsami a saman.
- Sanya a cikin tanda kuma gasa na minti 20.
Bidiyo girke-girke
Amfani masu Amfani
- Lokacin yin burodi, cutlets ba sa juyawa.
- Mafi kyawun zafin jiki shine 180 ° C.
- Lokacin gyare-gyare, don kada naman daɗaɗɗen ya tsaya, jiƙa hannuwanku cikin ruwa.
- Burodi zaɓi ne.
Dafaffen yankakken da aka dafa da abinci ya fi lafiya fiye da yadda ake soyayyen yankakken: abin da ke cikin kalori ya yi ƙasa, saboda ana dafa shi ba tare da mai ba, sun fi juci, kuma sun ƙunshi ƙananan mai.