Yadda za a dafa beshbarmak daga rago, naman alade, kaza
Duk mazaunin yankin Asiya ta Tsakiya ya san yadda ake dafa beshbarmak a gida sosai. A cikin waɗannan ƙasashe, yawanci ana shirya abinci don hutu a cikin manyan kaskon wuta a kan wuta.
Idan na duba gaba, zan lura cewa ba a buƙatar ƙwarewar abinci na musamman don ingantaccen dandalin beshbarmak. Kuna buƙatar samfuran sauƙi waɗanda aka siyar a kowane shagon kayan masarufi.
A al'adance, ana amfani da rago mai laushi ko naman doki a matsayin tushen asalin Kazakh beshbarmak. Koyaya, masana girke-girke suna amfani da naman sa, kaza har ma da naman alade don wannan dalili. Tare da kowane nama, sakamakon yana da kwazazzabo.
Kayan girke girke na gargajiya
Kayan girke-girke na gargajiya yana buƙatar rago. Hakanan zaku iya amfani da naman doki, amma matsala ce don sayan shi, kuma babu buƙatar musamman don nemo irin wannan naman.
Zan raba asirai, dabaru, dabaru da dabaru, ilimin wanda zai taimake ka ka zama ƙwararren ƙwararre a girke wannan abincin.
- rago 1500 g
- albasa 200 g
- ruwa 5 l
- kwai 1 pc
- gari 600 g
- ruwan kankara 200 ml
- gishiri, kayan yaji don dandana
Calories: 54 kcal
Sunadaran: 2.9 g
Fat: 0.8 g
Carbohydrates: 8.5 g
Saka raguna ɗaya na ɗan rago a ƙashi a cikin tukunyar da ke da bango mai kauri sannan a zuba ruwa lita biyar. Bayan an tafasa, sai a zuba kayan kamshi da yankakken albasa a cikin roman. Ina amfani da kayan kwalliya, laurel da cakuda barkono. Kasance jagora ta abubuwan da kake so.
Cook aƙalla awanni uku a ƙananan zafi, koyaushe yana tattara kumfa. Ba na ba da shawarar rufe jita-jita tare da murfi. Wannan zai shafi inganci da gaskiya na ƙarancin broth.
Tun da naman yana ɗaukar lokaci mai tsawo don dafawa, bari mu fara dafa taliya. Mix kwai kaza daya da dan gishiri da gilashin ruwan sanyi, sannan a yi ta bugawa da mahadi. A hankali a hankali a fara kawo gari a cikin hadin kwan sannan a dafa kullu da hannu.
Raba kullu cikin sassa da yawa kuma yin waina daga cikinsu, wanda diamita wanda yayi daidai da girman kwanon rufi. Toya kowane a cikin kwanon rufi ba tare da mai ba. Shirye-shiryen yana nunawa ta ɗigon launuka masu launin ruwan kasa da launin shuɗi. Bayan cire wainar daga kwanon rufi, a yanka a cikin lu'ulu'u masu matsakaici.
Idan rago ya dahu, sai a hankali cire shi daga cikin kaskon, cire kasusuwan, yayi sanyi sannan a sara. A cikin kwano daban, kawo ɓangaren broth ɗin a tafasa da runtse noodles. Zai kasance cikin shiri kamar minti uku.
Saka naman a kan babban kwano mai zurfi, kuma a saman dahuwar dahuwa. A ƙarshen ƙarshe, zuba romo da ado da ganye.
Idan ƙaunatattunku masoyan abinci ne na Kazakh ko kuma kawai suna son gwada sabon abu, zaku iya biyan buƙatunsu na gastronomic. Idan kuna son abincin Turai, ku kula da naman Faransa.
Hanyar dafa naman sa
Sinadaran:
- Naman maroƙi (naman sa) - 600 g.
- Albasa - kawuna 3.
- Karas - 1 pc.
- Ganye - 100 g.
- Gari - 3 kofuna.
- Kwai - 1 pc.
- Ruwa - gilashi 1.
- Man kayan lambu, kayan yaji da gishiri.
Shiri:
- Zuba ruwa lita biyu a cikin tukunyar matsakaici, sa naman sa da aka wanke sannan a kunna wuta. Bayan tafasa, cire kumfa, sa coarsely yankakken albasa da karas. Saltara gishiri kaɗan kuma dafa a kan karamin wuta na awanni uku.
- Yayinda naman maraƙi ke dafa abinci, dafa taliya. Fitar da kwai a kwano, zuba cikin gilashin ruwa, zuba cokali daya na mai sannan a buge komai da kyau. Gishiri haɗin kuma a hankali ƙara gari. Rufe sakamakon kullu na roba tare da tawul kuma bar rabin sa'a.
- Fitar da kullu sannan a yanka cikin lu'ulu'u. Faɗin ɗaya gefen ɓangaren gwajin yana cikin santimita biyar. Don sauƙaƙe aikin, da farko raba juzu'in zuwa sassa.
- Cire ƙyallen naman maroƙi daga broth kuma yanke zuwa guda. Aika albasa biyu da aka yanka cikin zobba a cikin naman naman naman, bayan an tafasa shi kaɗan, sa a faranti.
- Zuba rabin naman a cikin wani akwati dabam, sai a tafasa taliyar a cikin sauran ruwan yaji. Ya rage don matsar da noodles ɗin zuwa babban tasa, saka ɓangaren naman a saman.
Ready beshbarmak ana amfani dashi da zobban albasa da kuma roman zafi a cikin wani akwati daban, wanda yaji da ganye.
Kayan girke-girke na bidiyo daga Oblomoff
Dabaru da dabaru wadanda zaku iya amfani dasu zasu taimaka muku wajen shirya kwano ba tare da wata matsala ba. Samun lokaci kyauta, wahayi da girke-girke, zaku iya farantawa baƙi rai tare da nishaɗin Kazakh.
Naman alade beshbarmak
A kowace ƙasa, ana girka beshbarmak a hanyarta kuma, ta hanyar bin son rai da na ƙasa, ana saka kayan ƙanshi, ganye, dankali, kifi ko nama. Gwanin tasa kai tsaye ya dogara da yawan lokacin da aka ɓata, tunda ba shi yiwuwa a yi saurin dafa beshbarmak.
Miyan ta dogara ne akan nama, romo da noodles da aka dafa a ciki. A wasu lokuta, masu dafa abinci suna amfani da naman alade. Ko da daga ita, ana samun kyakkyawan sakamako. Don jin daɗin ainihin dandano na fitacciyar, ana bada shawara ku ci shi da hannuwanku.
Sinadaran:
- Alade - 1 kg.
- Albasa - kawuna 2.
- Karas - 1 pc.
- Gari - 600 g.
- Qwai - 2 inji mai kwakwalwa.
- Ruwa - gilashi 1.
- Gishiri, barkono, laurel, ganye.
Shiri:
- Rinke naman alade kuma saka duka yanki a cikin matsakaiciyar tukunyar ruwa, ƙara ruwa kuma dafa tsawon awanni uku. Don samun broth mai kyau, gishiri a ƙarshen girki kuma kullun kullun.
- Kimanin awa daya kafin ƙarshen girkin, aika albasa duka, karas, laurel da barkono a cikin roman. Yana da mahimmanci don samun kayan marmarin da aka shirya, saboda ana buƙatar su ne kawai don ɗanɗano.
- Lokaci yayi da za ayi kullu. Beat kwai a cikin gari, zuba a cikin ɗan broth da kuma ƙara tsunkule na gishiri. Bayan an gama hadawa, sai a nannade garin a cikin roba sannan a bar rabin awa. Bayan haka sai a hankali a zagaye a yanka a ciki, wanda sai a yanka shi da lu'ulu'u ko murabba'ai.
- Cire naman alade daga broth, kuma bayan an tace ruwan a hankali, mayar da shi zuwa murhu. Bayan an tafasa, sai a sauke kayan miyar, a zuba barkono a dafa kadan.
- Soya albasa da aka yanka cikin zobe a cikin mai har sai da launin ruwan kasa na zinariya. Saka kullu a kan abinci mai fadi da naman alade a tsakiya. Yi amfani da broth tare da beshbarmak a cikin ƙaramin kwano, kakar da kayan ƙanshi da yayyafa da ganye.
Yadda za a dafa kaza beshbarmak
Kamar yadda na fada tuni, al'ada ce a dafa beshbarmak daga naman doki, rago ko naman sa. Amma, ya fi sauƙi don samun sabo kaza.
Zan gabatar da girke-girke mai sauƙi, godiya ga abin da zai iya yiwuwa a sake ƙirƙirar kirkirarren abu mai daɗi, mai daɗi da mai ban sha'awa, wanda ya kamata a yi amfani da shi a babban abinci ko a cikin faranti. A al'adance ana amfani da broth a cikin wani akwati daban, kodayake sau da yawa ana zuba shi kai tsaye a cikin farantin taliya da nama.
Idan ba lallai ne ku dafa Kazakh beshbarmak a da ba, ina ba ku shawara ku yi biyayya da girke-girke sosai. Tare da ɗan gogewa, zaku iya yin canje-canje ga fasaha, ƙara kayan lambu da kayan yaji don ɗanɗano.
Sinadaran:
- Chicken - 1 kg.
- Albasa - kawuna 3.
- Gari - kofuna 2.
- Kwai - 3 inji mai kwakwalwa.
- Broth - kofuna waɗanda 0.75.
- Man kayan lambu - 2 tbsp. cokali.
- Salt, ganye, kayan yaji.
Shiri:
- Sosai a wanke mushen kaza, a yanyanka gunduwa gunduwa, a saka a cikin tukunyar. Zuba ruwa a kan naman. Bayan tafasa, cire kumfa, rage wuta, dafa kamar awa biyu. A karshen, gishiri da naman kaji da kuma dandano tare da kayan yaji da kuka fi so.
- Yayin da kajin ke dafa abinci, kullu kullu. Saltara gishiri kaɗan a cikin kwandon da ya dace, a buga shi da ƙwai, a zuba mai a cikin kayan lambu tare da barkono mai sanyi da haɗa komai. Bayan an hada gari, sai a gauraya kullu, sannan sai a nannade shi a filastik a tura shi zuwa firiji na rabin awa.
- Auki taro kuma raba zuwa sassa da yawa. Juya kowannensu a siraran siriri, a yanka shi da lu'ulu'u, a barshi ya kwanta akan allo na dan wani lokaci ya bushe.
- Yanke albasa a cikin rabin zobe kuma a soya a mai har sai an kusa dafa shi. Zuba cokali biyar na broth a cikin kaskon soya sai a rufe da murfi a huɗa albasa na severalan mintuna.
- Cire dafaffen kajin ka sanyaya. Cire tsaba kuma saka ɓangaren litattafan almara a kan tasa. Zuba rabin roman a cikin wani tukunyar daban, tafasa ki yi amfani da shi wajen yin taliya.
- Saka albasa da taliya a saman naman, zuba tare da albasa gravy, yayyafa da yankakken ganye.
Idan ba a sami kaza ba, maye gurbinsa da agwagwa ko zomo. Sakamakon zai yi wuya ya canza.
Bayani mai amfani
Sanyawa cikin tarihi, yana da wuya a fahimci inda da kuma lokacin da aka kirkiro beshbarmak. Abin sani kawai sananne ne cewa nama da miyar noodle shahararre ce a tsakanin mutanen da ke zaune a Asiya ta Tsakiya, kuma ba a yi wani bikin biki ba ba tare da shi ba.
BAYANI! Tsoffin magabatan Tatar, Kirgizz da Kazakhstan makiyaya ne waɗanda ba su da abin yanka a hannunsu, don haka suna cin abincinsu da hannuwansu. Sunan tasa a fassarar yana kama da "yatsu biyar".
A baya can, an shirya abinci mai dadi daga rago, raƙumi ko naman doki. A al'adance, maza ne ke shirya nama, suna yanka gawarwaki kuma suna sanya su a cikin manyan kaskon wuta. Matan sun hada noodles din. Curly noodles wani muhimmin abu ne na beshbarmak.
A yau ana yin beshbarmak daga nau'ikan nama bisa ga yawan girke-girke. Halin na yau da kullun yana ba ku damar tafiya cikin tafiya mai ban sha'awa a cikin abubuwan da suka gabata, yayin da sabbin kayan haɗin ke kawo ɗanɗano mara misaltuwa.