Yadda ake dafa kifin kifi a gida

Yanke-yanka a cikin ma'anar zamani abinci ne mai daɗin ci da gina jiki a cikin hanyar burodin da aka yi da naman alade, kaji ko kifi. Soyayyen a cikin kwanon rufi tare da ƙarin kayan lambu ko man shanu, dafa shi a tukunyar jirgi biyu, gasa a cikin tanda. Yakamata duk matar gida ta iya girkin wainar kifin a gida.

Gurasar kifin sun fi taushi cikin daidaito, sun fi kyau a dandano kuma sun fi soyayyen sauri fiye da biredin nama. An shirya shi daga nau'ikan sabo na kogin sabo da kifin teku, da kuma daga abincin gwangwani.

Kifin kogin kifi - girke-girke 6

Daga jirgin ruwa

• fillet filke 1500 g
• albasa 350 g
• naman alade 30 g
• tafarnuwa 1 pc
• gurasa 100 g
• kwai kaza 2 inji mai kwakwalwa
• Gurasar burodi 50 g
• gishiri 1 tsp
• ƙasa barkono baƙar fata 1 tsp.
• man kayan lambu 100 g
• madara 3.2% 200 ml

Calories: 162 kcal

Sunadaran: 15.7 g

Fat: 9.2 g

Carbohydrates: 4 g

• Amfani da abun gogewa, Ina cire sikeli daga kifin. A Hankali a buɗe buɗe cikin cikin pike ɗin kuma cire abubuwan ciki. Na yanke wutsiya, fikafikai da kai. Ina wanke shi sau da yawa a ƙarƙashin ruwan famfo.

• Na sa shi a kan allo Nakan yi sara tare da dutsen sannan na yanke sirloin, na raba shi da kasusuwa da fatu.

• Na yanke fillet ɗin a cikin ƙananan matsakaici kuma in canza zuwa wani tasa.

• Na zuba madara a cikin kwano mai zurfi. Na jiƙa yanka burodin, na bar su suyi laushi na mintina 10-15.

• Ina tsabtace kayan lambu. Na yanka albasa a cikin rabin zobba, da kyau a yanka tafarnuwa. Na yanke man alade na gida a cikin cubes.

• Na dauki injin nikin lantarki. A hankali a niƙa dukkan kayan haɗin, ciki har da gurasar da aka tausasa a madara. Gishiri, na sa barkono ƙasa. Na haxa taro har sai da santsi. Ina fasa kwai. Kashe guntun cutlet sosai. Spicesara kayan ƙanshi mai ƙanshi (busasshen basil, curry, cumin) idan ana so.

• Zuba guntun burodin akan farantin kwano.

• Na jike hannuwana da ɗan ruwa. Na dauki cokali na cakuda kuma in samar da cutlet na oval. Mirgine kan kowane bangare a cikin burodin burodi. Na dan matsa kadan a tafin hannuna. Na sanya shi a kan allo Ina yin sauran kifin kifin.

• Na dauki babban skillet, na zuba a cikin kayan lambu na dumama shi akan matsakaicin wuta. Na sanya yankakken kifin. Na dafa har sai launin ruwan kasa na minti 6-9. A hankali juya shi zuwa wancan gefe. Na soya wannan adadin. Bayan minti 6-9 na girki a gefe na biyu, rage wuta zuwa mafi karanci. Gawa na minti 2.

• Don hana pike cutlets daga ƙonawa, Ina ƙara ƙarin mai.

• Yi aiki tare da tafasasshen dankali ko shinkafa

Idan ana so, maye gurbin croutons da garin alkama da aka tace.

Daga crucian irin kifi

Sinadaran:

• Crucian irin kifi - guda 5 na matsakaiciyar girman.
• Albasa - kan 1.
• Gurasa - yanki 1
• Kwai kaza - yanki 1.
• Black barkono (ƙasa), gishiri dandana.

Yadda za a dafa:

1. Na cire sikeli kuma na cire kayan daga cikin kifi mai zurfin ciki. Na sare shi manyan guda 2. Yi wanka sosai a ƙarƙashin ruwa mai gudu.
2. Na dauki tukunyar mai zurfi Na zuba ruwa na tafasa Na tsoma guntun gishiri a cikin tafasasshen ruwa don sauƙaƙa cire ƙasusuwan.
3. Ina kama kifi Na zubda ruwan na saita shi ya huce.
4. Lokacin da kifin ya huce, sai na gundura shi a cikin injin nikakken nama tare da yanki burodin da aka tausasa a cikin ruwan dahuwa.
5. Na share kuma na yanka albasa. Na kara danyen kwai, gishiri da barkono. Mix sosai tare da hannuna.
6. Ina samar da kayan yanka Kafin in je gurasar soya, na mirgine shi a cikin gari.
7. Ina soya daskararrun yankakken yankakken yankakken nama akan matsakaicin zafi tare da isashshen mai. A bangarorin biyu na mintuna 7-8.

Irin kifi

Sinadaran:

• Irin kifi - 1.2 kilogiram
• Karas - 120 g.
• Albasa - 120 g.
• Kwai kaza - yanki 1.
• Milk - 70 g.
• Butter - 20 g.
• Baton - guda 2.
• Dill - cokali 1
• Man kayan lambu - manyan cokali 2.
• Gishiri, barkono baƙi don dandana.

Shiri:

1. Ana shirya gasashen kayan lambu. Ina tsabtace albasa da karas. Na yanke cikin zobba da sirara na bakin ciki, bi da bi. Na jefa kayan lambu a cikin skillet tare da narkar da man shanu.
2. Don tsarin tsaftacewa mafi sauƙi da sauri, Na ɗauki katun madubi. Na yanke kan, cire kayan ciki da gills. Ina yin ragi tare da dutsen A hankali raba sirloin daga m fata. Don yin wannan, na yanke gefen a wutsiya, kama. Ina tuki da wuka tsakanin sirloin da fata, ina matsewa sosai.
3. Na jiƙa ɗan burodin da ba shi da kyau a cikin madara.
4. Na wuce filletin kifi, gasashen kayan lambu da gurasa mai laushi ta injin nikakken nama.
5. Zuba ruwan lemon tsami a cikin kwano da nikakken nama, kara barkono da gishiri, sa yankakken dill. Na sanya shi a cikin firiji na tsawon minti 20-30, don haka samfurin ya zama mai yawa cikin daidaito.
6. Ina jika hannayena, na yi gewaye zagaye. Flatten kaɗan kafin saka shi a cikin kwanon rufi.
7. Ina dumama kwanon soya da man kayan lambu. Soya yankakken yankakken yankakken nama har sai da launin ruwan zinare a kowane bangare. Sannan na rage wuta zuwa mafi ƙarancin ƙima. Na rufe murfin Na kawo shi zuwa shiri a cikin minti 4-5.

Salmon ruwan hoda

Sinadaran:

• Pink salmon fillet - 1 kg.
• Kwai kaza - guda 2.
• Gurasa - 3 yanka
• Fresh dill, faski, kore albasa - 1 bunch kowanne.
• Garin alkama - 2 manyan cokali.
• Kirim mai tsami - 1 tablespoon.
• Man kayan lambu - 150 g.
• Salt, barkono baƙi - dandana.

Shiri:

1. Na dauki narkewar ruwan hoda mai ruwan hoda. Mine a ƙarƙashin ruwan famfo. Bushe da tawul na takarda. Na yanyanka shi gunduwa gunduwa. Niƙa a cikin injin niƙa (tare da ƙananan ramuka).
2. A cikin kwano na ruwa, sai in jika busasshen gurasar da muka shanye. Ina jiran laushi Na matse daga cikin ruwan na kara wa kwanon abincin da kifin kifin mai ruwan hoda.
3. My sabo ganye a karkashin ruwa mai gudu. Na sanya shi a kan allon yanka, yankakken yankakken. Ina zuba shi da kifi da gurasa. Ina tuƙa cikin ƙwai 2, sanya cokali na kirim mai tsami. Gishiri da barkono. Na haxa har sai da santsi
4. Minalm ruwan hoda mai narkewa yana da ƙarfi. Ba a buƙatar ƙarin mirgina a cikin burodi ko gari.
5. Na dauki kwanon soya Na hada mai da kayan lambu ina dumama shi. Na tattara adadin naman da aka niƙa da nikakken ciki sannan na sauke shi a hankali cikin kwanon rufi. Toya a gefe ɗaya na mintina 2-3 har sai launin ruwan kasa ya yi fari. Sai na juya shi. Na rufe shi da murfi, saita zafin murhun murhu zuwa mafi ƙarancin ƙima. Na dafa na minti 4.
6. Canja wurin yankakken yankakken kifin zuwa farantin kwano. Bauta tare da tafasasshen dankali da kuma kayan lambu salatin sabo.

Shirya bidiyo

Bon Amincewa!

Perch

Sinadaran:

• Perch fillet - 700 g.
• Fat - 150 g.
• Kwai - yanki 1.
• Albasa - guda 2.
• Semolina - cokali 2.
• Gurasar burodi - rabin gilashi.
• Man kayan lambu - sulusin gilashi.
• Kayan yaji don kifi, gishiri, barkono - dandana.

Shiri:

1. Na yanke naman alade cikin guda.
2. Kwasfa da albasa. Na yanke shi cikin manyan guda
3. An wuce filch, kayan lambu da naman alade ta cikin injin nikakken nama. Don hana kasusuwan kifi kamawa a cikin cutlets, ƙaddamar da cakuda da aka samu bugu da throughari ta cikin layin waya mai kyau.
4. Na saka kayan yaji a cikin naman minced da aka gama (cakuda na musamman don kifi). Gishiri da barkono.
5. Ina tuƙa cikin kwai 1. Ina ƙara semolina don danko, haɗuwa. Na bar shi na mintina 10-15 don hatsi ya kumbura.
6. Na jika hannuwana. Ina gyara blanks. Mirgine cikin dunkulen burodi.
7. Na sanya cutlets a cikin kwanon rufi mai zafi da man kayan lambu.
8. Wajibi ne a soya cutlets ba fiye da minti 10-15 ba. Takamaiman lokacin girkin ya dogara da kaurin abubuwan. Toya har sai da zinariya launin ruwan kasa. A gefe guda, soya a kan karamin wuta tare da rufe murfin.

TAMBAYA! Yi amfani da cakuda kayan lambu da man shanu idan ana so

Yi aiki tare da dankali mai dankali. Yi ado da sabbin yankakken ganye a saman.

Daga pike perch a cikin tanda

Sinadaran:

• Pike perch fillet - 300 g.
• Kwai - yanki 1.
• Gurasar burodi - 2 manyan cokali.
• Albasa - yanki 1.
• Karkoki - 10 g.
• Kirim mai tsami - 1 babban cokali.
• Barkono Bulgarian - abubuwa 2.
• Cuku - 50 g.
• Butter - 20 g.
• Man kayan lambu - 50 ml.
• Faski - 20 g.
• Gishiri, barkono - 2 g kowannensu.

Shiri:

1. Na yanke pike perch sirloin cikin guda. Canja wuri zuwa babban farantin
2. Sara albasa, sara da faski. Na zuba shi kan kifin.
3. Na yanka dan barkono a cikin manyan zobe. Da kyau yanke sauran kuma canja zuwa kifi da albasa da ganye.
4. Ina ƙara fasa zuwa jimlar taro. Gishiri da barkono, tuƙa cikin kwai. Ina haxa dukkan sinadaran sosai.
5. Yanke kayan leek ɗin a tsaka-tsaka su soya shi a cikin cakuda kayan lambu da man shanu. Na sa shi a kan faranti
6. Na dauki kwanon burodi Na yada zoben barkono. Ina yin nikakken nama a ciki. Sanya leek na leek a saman. Ina yin kyakkyawar "hular" din cuku
7. Ina preheating tanda Na saita zafin jiki zuwa digiri 180. Ina gasa pike perch cutlets na mintina 30.

Yadda za a dafa cutlets na kifin teku - girke-girke 7

Pollock

Sinadaran:

• Kifi - 700 g.
• Dankali - 1 yanki.
• Albasa - yanki 1.
• Farin gurasa - yanka 3.
• Kirim - 100 ml.
• Kwai - yanki 1.
• Gari - cokali 3.
• Pepper, gishiri ku dandana.

Shiri:

1. Na tsabtace pollock. Na cire duk abin da ba dole ba, kurkura sosai. Ina wucewa ta cikin injin nikakken nama.
2. Na zuba cream a kwano, jiƙa burodi. Na yi laushi kuma na juye zuwa kama-kama.
3. Na bare dankali da albasa. Ina hada shi da hadin kifi Gishiri, barkono, kayan yanke, don saukakawa, dan kadan hannun mai danshi. Na mirgine guraben da aka gama a gari.
4. Ina dumama kwanon soya da man kayan lambu. Ina soya kayan yanke a garesu.

TAMBAYA! Don ƙarin dadi da ɗanɗano mai ɗanɗano, yi amfani da cuku mai wuya (100-150 g). Yi fatsi da ƙarawa a cikin nikakken nama.

Bidiyo girke-girke

Daga cod

Sinadaran:

• Kayan fayil - 500 g.
• Kwai kaza - yanki 1.
• Kirim, 22% mai - 60 ml.
• Albasa - yanki 1.
• Semolina - 80 g.
• Farin barkono ƙasa - cokali ɗaya na kwata.
• Gishiri - 5 g.

Shiri:

1. Don hanzarta aiwatar da girkin kayan gargajiya na gargajiya, Ina amfani da abin haɗawa. Saka fillet a yanka cikin guda a cikin kwano. Niƙa har sai da santsi. Na sa shi a kan faranti
2. Sara albasa daban. Sara da albasa da hannu idan ana so.
3. Hada abubuwa biyu. Na hada gishiri da barkono in hada.
4. Ina tuƙa cikin kwai na zuba a semolina. A karshen na zuba cream. Mix sosai. Na sanya shi cikin firiji don minti 20-30.
5. Sanya semolina akan farantin kwano. Ina yin yanka da hannayena. Na mirgine shi a cikin gindi.
6. Na aika don dafa a cikin kwanon frying tare da man kayan lambu (dole ne a preheated). Zafin zafin hotplate matsakaici ne.

Salmon na Scandinavia

An shirya cutlets na Salmon a yankakken hanya, ba tare da amfani da masu haɗawa da nika nama ba. Kasancewar manyan kifin yana ba da kwalliya ta musamman da dandano mai kyau.

Sinadaran:

• Salmon fillet - 1 kg.
• Albasa - guda 4.
• Kwai kaza - guda 3.
• Man kayan lambu - manyan cokali 4.
• Gari - manyan cokali 6.
• Soda burodi - 1 teaspoon.
• Gishiri - 2 kananan cokali.
• Faski - 1 bunch.

Shiri:

1. Na yanka kifin kifi a kananan kanana.
2. Ina tsabtace da niƙa albasa. Na hada kayan hadin. Na zuba a cikin kayan lambu ina motsawa. Don marinate kifin, rufe kuma sanya jita-jita a cikin firiji don 2 hours.
3. Na dauke shi daga firiji Na saka kwai, na kara gishiri Na sanya soda da yankakken yankakken ganye. Na haxa sakamakon da aka samu. Na cimma kama, ba mai kauri sosai ba.
4. Ina zafi kwanon rufi da man kayan lambu. Na debo gutsuttsurar gutsurar cokali tare da sanyawa a kan kwano. Fry cutlets a bangarorin biyu akan wuta mai matsakaici.
5. Yi aiki tare da dankalin turawa, dankalin turawa, shinkafa ko sauran kayan abincin da aka fi so.

TAMBAYA! Don tsarke nikakken kifin, ƙara ƙarin ƙwai 1-2 ko ruwa.

Ku ci abincin rana!

Halibut

Sinadaran:

• Halibut (sirloin) - 750 g.
• Qwai - guda 2.
• Tafarnuwa - 2 cloves.
• Albasa - 2 guda na matsakaici size.
• Milk - 60 g.
• Gurasa - 3 yanka.
• Gurasar burodi - don mirgina
• Butter - don soyawa.
• Salt, barkono, ganye - dandana.

Shiri:

1. Na karya burodin a matsakaiciyar tsaka-tsaka. Jiƙa shi a cikin madara. Na ajiye faranti a gefe.
2. Na bare albasa da tafarnuwa. Na sare shi manya-manyan abubuwa.
3. Na wuce filibib, tafarnuwa da albasa ta injin nikakken nama. Na ƙara ƙwai a cikin cakuda da aka samu. Na sanya ganyen yankakken yankakku da kumbura. Na tsoma baki sosai.
4. Ina yin fanfo don soya. Kafin aika kayayyakin zuwa gurasar soya, na mirgine su a cikin burodin burodi daga gurasar burodi. Daga 700-800 g na halibut, 11-13 za a sami cutlets masu daɗi, dangane da girman.
5. Ina dumama kwanon soya Na narke man shanu Fry cutlets a bangarorin biyu. A gefen farko, soya har sai da ruwan zafin zinariya a kan wuta mai zafi. A na biyu, Ina amfani da wata dabara daban. Na sanya wuta a mafi ƙarancin, rufe tare da murfi, dafa don minti 8-10 ta amfani da hanyar tururi.
6. Don kawar da ƙiba mai yalwa, Ina ɗanɗana cutlet ɗin kifin da na goge baki. Yi aiki tare da kowane gefen abinci. Hararin jituwa da ɗanɗano mai ƙayatarwa ga kayan yanke-yanke - mashed dankali.

Daga shudi fari

Sinadaran:

• Filin launin shuɗi mai launin shuɗi - 500 g.
• Albasa - 1 matsakaici-sized kai.
• Kwai - yanki 1.
• Milk - 2-3 tablespoons.
• Gurasa - yanki 1.
• Mayonnaise - 1 babban cokali.
• Cuku mai wuya - 100 g.
• Gurasar burodi - rabin gilashi.
• Don dandana - gishiri da barkono baƙi.

Shiri:

1. Ina murza fillet mai launin shuɗi. Na aika shi zuwa injin nikakken nama tare da matsakaiciyar gasa.
2. Na yanke ɓawon burodi daga gurasar. Jiƙa marmashi a cikin madara.
3. Na ƙara yankakken yankakken albasa da laushi mai laushi a cakuda ƙasa. Allyari (na zaɓi) Na sanya cuku mai laushi
4. Ina haɗuwa da tushe don cutlets na gaba. Don yin hadin ɗin yayi kauri, na kara farin croutons. Gishiri da barkono ku dandana.
5. Na kunna tanda Na saita zafin jiki zuwa digiri 200. Ina jira ya dumi
6. Na jika hannayena saboda guntun gutsurar baya tsayawa a hannaye na lokacin sassaka. Man shafawa mai burodi da mai. Sanya kowane yankakken a cikin garin biredin sannan a sa shi a kan wainar da ake toyawa. Na bar shi ya jiƙa a gefe ɗaya, juya shi zuwa wancan.
7. Na sanya cutlet a cikin tanda. Lokacin dafa abinci - 30 minti.

Daga chum

Sinadaran:

• Salmon mai ƙanshi - 500 g.
• Albasa - 150 g.
• Gurasa - 100 g.
• Ruwa - 100 ml.
• Rusks - 50 g.
• Gishiri da barkono ku dandana.

Shiri:

1. Na raba crumb daga dunƙulen. Jiƙa cikin ruwa na minti 5-10.
2. Yankakken albasa. Toya a cikin skillet har sai da launin ruwan kasa zinariya. Ina cakudawa cikin tsari Ba na yarda da danko
3. Ina gauraya naman da aka shirya da sauran kayan hadin. Na saka gishiri da kayan kamshi da na fi so (na fi son ƙasa baƙar ƙasa). Ka tuna ka fitar da ɗanyun ɗin kafin saka shi a cikin nikakken kifin. Mix sosai har sai da santsi.
4. Na bi tsarin daidaitaccen tsari don sake maimaita skillet da mai. Toya a bangarorin biyu. Da daya na dafa har sai da launin ruwan zinare na mintina 6-7 akan wuta mai zafi, dayan kuma na sasa shi a ƙasa, ƙarƙashin murfin rufewa.

Daga hake

Sinadaran:

• Naman da aka niƙa (kifi) - 400 g.
• Baton - ƙananan ƙananan guda 2.
• Kwai kaza - yanki 1.
• Semolina - 2 manyan cokali.
• Ganyen albasa - cokali 1.
• Faski - 1 babban cokali.
• Albasa - 80 g.
• Kirim - 70 g.
• Man kayan lambu - manyan cokali 3.
• Butter - 10 g.
• Lemon tsami - babban cokali 1.
• Gurasar burodi - don gasa.
• Gishiri, barkono baƙi don dandana.

Shiri:

1. Na dauki ragowar hake nikakken nama. Idan kuna so, zaku iya yin daskararren gutsurar kifin da kanku.
2. Na sanya tsofaffin dunƙulen burodi a cikin faranti na zuba cream tare da mai 13%.
3. Da kyau a yanka albasa. Na soya a cikin man shanu Na sanya wuta zuwa kadan. Na shirya albasa har sai da ɗan fari.
4. Yankakken sabbin ganye. Na fi son hadewar faski da albasarta kore.
5. Ina canza gurasar gurasa zuwa nikakken nama. Na fasa kwai. Ina zuba yankakken ganye, semolina da albasa gwal. Ina zuba ruwan lemon tsami, gishiri da barkono. Mix sosai.
6. Ina jira semolina ta kumbura Na sanya tushen da aka gama a cikin firiji na rabin sa'a.
7. Na kirkiro yanyanka yanyan itace Mirgine cikin wainan burodi.
8. Ina soya a bangarorin biyu. Ina juya shi a hankali don kar ya rabu.

Bauta tare da gefen kwano da kayan miya na gida.

Cutlets na gwangwani - girke-girke 3-mataki-mataki

Sardine tare da shinkafa

Sinadaran:

• Sardi a cikin mai - 240 g.
• Albasa - yanki 1.
• Dogon hatsi dafaffen shinkafa - 100 g.
• Qwai kaza - guda 2.
• Gurasar burodi - 8 manyan cokali.
• Man sunflower - 100 ml.
• Salt, ƙasa barkono, sabo ne Dill - dandana.

Shiri:

1. Na fitar da sardines na gwangwani. Niƙa da wuƙa ko cokali mai yatsa.
2. Ina tsabtace albasa Na sanya shi a cikin kwanon rufi da man kayan lambu. Toya har sai mai laushi (launin ruwan kasa na zinariya).
3. Ina hada abincin gwangwani da albasa da dafafaffiyar shinkafa. Na fasa qwai, na sanya kayan kamshi da yankakken duniyan dill domin dandano na musamman. Ina motsawa
4. Na samar da kayan yanka, na mirgine a cikin burodin burodi.
5. Na sa kwanon rufi a kan murhu Na zuba a cikin kayan lambu, dumama shi. Na yada cutlets kuma na soya har sai naushi a bangarorin biyu.

Saury tare da oatmeal

Sinadaran:

• Saira - 1 iya.
• Oatmeal - 7 manyan cokali.
• Albasa - yanki 1.
• Kwai kaza - yanki 1.
• Fresh faski - 1 bunch.
• Man sunflower - 2 manyan cokali.
• Gishiri da barkono ku dandana.

Shiri:

1. Ina fitar da gishirin gwangwani daga gwangwani. Na zubar da wani sashi na ruwa, in zuba sauran a cikin faranti. Nika tare da cokali mai yatsa.
2. Na fasa kwai a cikin wani faranti daban, na doke shi.
3. Na yanka albasa kanana cubes. Finely yankakken faski. A cikin kwano, ina haxa manyan abubuwan: saury, kwai da aka kada, yankakken faski da yankakken albasa.
4. A karshen na sa hatsi. Ina amfani da oatmeal nan take
5. Ina motsa cakuran cutlet. Na bar shi na mintina 15-20 don oatmeal ya kumbura.
6. Ina samar da kayan yanka na soya a cikin man kayan lambu a gefuna 2 Na preheat da kwanon soya, sannan kawai na shimfida kayan.
7. Amfani da tawul na takarda, Ina goge cutlets. Cire mai mai yawa. Yi aiki tare da gefen gefen (mashed dankali, soyayyen dankali, da sauransu).

Daga mackerel

Sinadaran:

• Mackerel (gwangwani a cikin mai) - 240 g.
• Shinkafa - 150 g.
• Cuku mai wuya - 100 g.
• Garin alkama - 50 g.
• Kwai - yanki 1.
• Man kayan lambu - 50 ml.
• Black barkono (ƙasa), gishiri dandana.

Shiri:

1. Na tafasa shinkafa a cikin ruwan gishiri Don sauƙaƙawa da sauri, Ina dafa a cikin jakunkuna na musamman.
2. Ina samun abincin gwangwani daga cikin tulu. Na sa shi a kan faranti ba tare da ruwa ba. Nika tare da cokali mai yatsa har sai da santsi. Ina fitar da kasusuwa Na fasa kwai daya, na sa shinkafa.
3. Na shafa cuku a kan grater mara nauyi, canja shi zuwa manyan abubuwan da aka gyara. Gishiri da barkono ku dandana. Mix sosai.
4. Ina amfani da gari don tushen burodi. Na sa shi a kan faranti Na mirgine guraben daga kowane bangare.
5. Ina soya cikin man kayan lambu a bangarorin biyu.
6. Ina yi wa kayan adon mackerel na gida mai daɗi da dankalin turawa.

TAMBAYA! Ka tuna cewa naman da aka niƙa zai juya ya zama mai laushi da taushi, don haka ya fi kyau a sassaka cutanyan yanyan itacen.

Ku ci lafiyar ku!

Abincin kalori na cutlets daga nau'ikan kifaye daban-daban

Matsakaici

abun cikin kalori na cutlets na kifi shine kilo 100-150 a kowace gram 100

... Energyimar makamashi ta ƙarshe ta dogara ba kawai ga nau'in kifi ba, har ma a kan hanyar girki.

Mafi yawan abincin da ake ci shine steamed cutlets (70-80 kcal / 100 g). A matsayi na biyu ana dafa kayayyakin da ke cikin tanda (20 kcal ƙari). Mafi yawan gina jiki sune cutlets da aka soya a cikin man kayan lambu.

Cook tare da jin daɗi kuma ku kasance cikin ƙoshin lafiya!