Yadda ake naman alade basturma a gida

Basturma yankakken siraran nama ne masu kauri wanda aka lullube shi cikin kayan kamshi da kayan yaji. Ana ɗaukar samfurin azaman gargajiyar gargajiyar Caucasian, Asiya ta Tsakiya da abinci na Baturke. Idan kun dafa basturma naman alade a gida, zaku sami kyakkyawar ma'amala da wadatar abinci ga kowane teburin biki.

Ambaton farko na nama mai laushi ya samo asali ne tun ƙarni na farko kafin haihuwar Yesu (94-95). A wancan zamanin, ana yin naman gishiri da bushewa don adana shi na dogon lokaci. A yau basturma abinci ne mai tsada kuma ba safai ake samun sa a kan ɗakunan ajiya na talakawa ba.

A gida, ana yin basturma daga naman alade, naman sa, rago har ma da kaza. A cikin wannan labarin, zamuyi la'akari da girke-girke na alade na gargajiya.

Abincin kalori

A cikin aikin basturma, ana amfani da ƙananan zafin jiki, saboda abin da aka kiyaye duk abubuwa masu amfani. "Mataccen nama" yana da wadataccen bitamin PP, A, C, rukunin B da amino acid (abubuwan da ke samar da furotin a jikin mutum). Hakanan yana dauke da wasu nau'ikan microelements da macroelements (potassium, iron, zinc, calcium, sodium da phosphorus).

Samfurin yana da amfani ga IDA (rashin ƙarancin baƙin ƙarfe), yana taimakawa wajen shawo kan gajiya. Saboda ƙarancin abun mai, basturma sananne ne a cikin abinci mai ƙoshin lafiya. Kayan yaji da suka rufe maganin: barkono mai zafi, tafarnuwa da kumin, suna motsawa, suna da antibacterial, anticancer da anti-inflammatory Properties.

Tebur 1. Haɗin kuzari (a cikin 100 g na samfur)

Nama don basturma	Sunadarai, g	Mai, g	Carbohydrates, g	Ruwa ml	Kcal
Alade	14,8	20,1	0	0	240
Naman sa	19,80	16,92	2,89	0	244,95
Kaza kaza	27,0	3,0	7,0	0	162,00
Kayan lambu (ba nama)	30,30	14,50	9,50	0	290,30
naman doki	20,50	2,90	0	0	108,00

A girke-girke mataki-mataki don basturma na gargajiya

Naman alade “matse nama” dafa shi bisa ga kayan gargajiya ko girke-girke na Armenia ya zama mai laushi da taushi. Basturma shine girkin dafa abinci mai jinkiri kuma yana buƙatar dogon ɗaukar hoto don dafa da bushewa gaba ɗaya.

• naman alade mai nauyin 2 kilogiram
• gishiri 6 tbsp. l.
• ganye bay ganye 5
• ƙasa baƙar fata barkono 1 tbsp. l.
• jan barkono 1 tbsp l.
• ƙasa paprika 2 tbsp. l.
• kayan yaji "Adjika" 3 tbsp. l.
• Basil mai zaki 1 tbsp l.
• Rosemary 1 tbsp l.
• coriander 1 tbsp l.
• gauze ko auduga

Calories: 240 kcal

Sunadaran: 14.8 g

Fat: 20.1 g

Carbohydrates: 0.1 g

• Cire fim din da kitse daga naman. Idan kana son kayan marmari su kasance cikin shiri a mafi karancin lokaci, ka sanya kusan gram 600.

• Haɗa barkono baƙar ƙasa, gishiri (zai fi dacewa mara kyau), karya ganyen laurel. Wannan cakuda ya isa duk naman alade, shafa shi sosai.

• Zuba wani sashi na abin da aka gama cakuda shi a kan ƙasan bututun mai. Sanya murfin a cikin cakuda (gishiri, barkono, ganyen bay), saka shi da kyau sannan a cika shi da kashi na biyu na kayan yaji. Muna rufe akwatin tare da murfi kuma sanya shi cikin firiji na kwana uku. Yana da mahimmanci kada a manta da naman kuma a juye shi sau da yawa a rana.

• Bayan kwana 3, fitar da taushin daga firinji sai a wanke gishirin da ruwa. Sannan a goge sosai da tawul na takarda. Muna nade shi a cikin auduga tare da sanya shi a cikin firinji tsawon awanni 12 don bushewa gaba ɗaya

• Yayin da naman alade ke daidaitawa a cikin firiji, shirya cakuda uku don bawa tasa asalin kwalliya.

• Cakuda ta farko - Basil, Rosemary da garin coriander, hade sosai.

• Cakuda ta biyu ita ce paprika (irin mai daɗin barkono mai barkono), barkono mai ɗumi ja. Idan bakya son yaji, sai a rage jan barkono, amma kar a manta cewa kwalliyar kwanon tana cikin daskararren danshi.

• Cakuda na uku - Adjika yaji ana hada shi da karamin ruwa domin yin marinade mai kauri a cikin gel. Lura da cewa marinade shima yaji.

• Yi naman busasshen nama sosai a kowane lokaci a cikin cakuda daban-daban.

• Muna nade yanki da kyau tare da gauze ko auduga. Ja da tam tare da zaren. Mun rataye don bushewa a cikin wuri mai iska.

• A cikin mako guda, ko zai fi dacewa biyu, naman alade basturma na gida zai kasance a shirye. Tabbatar kiyaye gazu ko yadin gaba ɗaya bushe, idan ya jike, maye gurbin shi.

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Kafin amfani da ni'ima, cire ɓawon burodi daga cakuda sannan a yanka sikoki na sihiri na sihiri.

Yadda za a zabi kayan ƙanshi da ƙanshi daidai

Babu takamaiman takamaiman kayan yaji don naman alade. Kowane mai dafa abinci yana da irin girkin da yake girka na hadawa. Alal misali, cakuda kayan yaji bisa ga girke-girke na Armeniya - "Chaman" ya shahara sosai.

An shirya cakuda "Chaman" kwana ɗaya kafin amfani.

Tafasa lita 0.5 na ruwa da zaran ya tafasa, sai a saka ganyen bahaya 3, allspice 2-3. Tafasa ruwa na minutesan mintoci kaɗan tare da kayan ƙanshi.

Ki kwantar da ruwan mara, ki tace, ki zuba a cikin kwantaccen kayan yaji:

• Chaman ƙasa fenugreek - 5 tbsp. l.
• Sugar - 1 tbsp. l.
• Gishiri - ½ tbsp. l.
• Allspice baƙin barkono - 1 tbsp l.
• Paprika (cakuda barkono mai zaki) - 3 tbsp. l.
• Gwanin ƙasa (cumin) - 1 tbsp. l.
• Coriander - ½ tbsp l.
• Dry tafarnuwa - 2 tbsp l.
• Chiasa barkono barkono - 1 tbsp l.

An saka "Chaman" na tsawon awanni 24 a wuri mai sanyi, bayan haka zaku iya goge naman alade sosai. Kila ba ku son wannan girke-girke saboda dalili ɗaya kawai - rashin haƙuri da ƙanshin tafarnuwa.

Ba kowane mutum ne ke shirye don tsayayya da ƙanshin ƙanshi na tafarnuwa a cikin firiji na makonni biyu ba, don haka ba za ku iya ƙara shi zuwa abun da ke ciki ba. Kwana biyu kafin basturma ta shirya, cire "Chaman" kuma maye gurbin da sabo, amma tare da ƙari da tafarnuwa.

Nasihun Bidiyo

Amfani masu Amfani

1. Tenderaunar mara laushi kada ta kasance ta fi ta cm 3. Zaɓi tsayin yanki da kanka.
2. Idan kayi amfani da ruwan inabi don girki, to rabo ya zama 1: 1. Kuna buƙatar kilo 1 na taushi don lita 1 na abin sha na innabi mai giya. Cika naman saboda ya zama an rufe shi da ruwan inabi.
3. Dole ne a sanya gishirin da kuka dafa nama sabo a ciki.
4. Yawancin lokaci basturma yana da yaji, amma a gida zaku iya amfani da adadin kayan yaji don ƙaunarku.
5. Rufe dukkan wuraren naman alade sosai tare da cakuda.
6. An riƙe mai taushin cikin matsin lamba na kwana 3 zuwa 7. Kaya don 'yan jarida na ɗaukar kusan kilogram 12.
7. Kar ka manta da duba naman kafin siyan, dole ne ya zama sabo ne don kauce wa yawan parasites, saboda samfurin ya kasance ɗanye.
8. Ya kamata tsarin bushewa ya faru a lokacin rani da dumi. Lokacin da ya dace shine bazara ko bazara.
9. Rayuwar rayuwar kulawa ta ƙaruwa ta ƙaru zuwa watanni shida tare da dacewa a cikin firiji.
10. Ana amfani da "Mataccen nama" azaman keɓaɓɓen abun ciye-ciye ko a matsayin ƙarin abin haɗin sandwiches.

Yana ɗaukar lokaci mai yawa don yin basturma, amma sakamakon ya cancanci hakan. Abincin ya zama mafi daɗi fiye da sigar shagon. Bugu da kari, yawancin masana'antun ba su da hankali sosai game da masana'antar, suna vyvyat shi a cikin mafi kankanin lokacin da zai yiwu don kara nauyin da ya wuce kima. Hakanan suna amfani da ƙari na sunadarai kuma ba koyaushe kyawawan kayan albarkatu ba.

Ana amfani da yawancin kayan yaji don ƙera naman jerky, sabili da haka ba a ba da shawarar samfurin ga mutanen da ke da ƙoshin lafiya ga kayan yaji. An hana yin amfani da basturma idan akwai matsaloli tare da hanta da koda, da kuma cututtuka na ɓangaren hanji (ulcer, gastritis).

Kalli bidiyon: Yadda ake Bude YouTube channel din da ake samun kudi darasi na 04 (Satumba 2024).