Ƙarƙasa Kafa Hanya Ɗan Rago Casserole

Hanya na rago yana da nama mai kyau. Har ila yau, yana da rahusa fiye da sauran raguna, saboda haka yana da cikakke ga wadanda ke cikin kasafin kuɗi. Kullun yana amfani da kullun mai tsawo, abin da ya sa shi m kuma, tare da karin kayan lambu, har ma ya fi dadi.

Muna bada shawara dafa wannan a cikin mai jinkirin mai dafa , amma zaka iya dafa shi a cikin tanda a cikin tanda (Turaren Holland ) a cikin tanda a kan zafi kadan (duba ƙasa). Kowace hanyar da ka zaɓa, lokaci ya yi daidai da wannan.

Yana jin kyauta don amfani da duk kayan lambu da ke damun zato. Amma mun gano cewa kayan lambu mai kyau sune mafi kyau yayin da suke amsawa sosai ga tsawon, jinkirin dafa abinci.

Abin da Kayi Bukatar

• 1.2 kg / 2 ½ lb boned, yi birgima
• kafada na rago
• 4 tbsp kayan lambu mai
• 3 tbsp a fili / duk manufa gari
• 6 cloves tafarnuwa
• 2 rassan ganyayyaki
• 1 albasa mai girma, da kuma yankakke a cikin manyan chunks
• 220 g / 8 oz Chantenay karas ko talakawa karas peeled da yankakken cikin manyan chunks
• 1 leek, tsabtace da shredded
• 1 175ml / 3/4 kofin gilashin jan giya
• 1 lita / 2 pints rago ko kaza stock
• Farsi mai laushi mai laushi, ciki har da ganye da stalks
• 2 bay ganye
• Gishiri da ruwa da barkono baƙi

Yadda za a yi shi

1. Tsare mai jinkirin mai dafa a babban, ko tanda zuwa 150C / 300F / gas 2
2. Rashin man fetur a cikin kwanon ruɓaɓɓen frying ko caca har sai da zafi amma ba a kan wuta ba. Ƙara rago da bincike a kowane bangare. Cire lambar a cikin farantin da kuma ajiye kwanon rufi.
3. Slip 6 cloves da tafarnuwa a cikin naman na rago da kuma rosemary sprigs karkashin kirtani riƙe da rago tare. Yayyafa gari tare da gari kuma ku bar hutawa.

1. A cikin kwanon rufi wanda aka cinye nama, ƙara albasa albasa, da karas da leek. Yi kyau don haka kayan lambu su karbi nama da kayan da ke cikin man fetur. Cook don mintina 2.
2. Rage zafi kuma ƙara ruwan inabi. Ku dafa har sai ruwan inabin ya zama gilashi a kasa na kwanon rufi. Ƙara 1/4 na samfurin da kuma motsa da kyau.
3. Ka sa rago a cikin mai dafaccen mai gishiri (ko caca) ƙara kayan lambu, rage ruwan inabi, sauran abincin, faski da bay.
4. Rufe sa'an nan kuma kawo shi a simmer (idan ya yi amfani da shi, sanya matako a cikin tanda mai tasowa). Cook a hankali don tsawon sa'o'i 6 ko har sai ragon yana da taushi.
5. Duba dukkan kayan lambu an dafa shi da rago mai taushi. Idan sauya ba ta ƙoshi ba, zuba kawai miya cikin saucepan kuma kawo wa tafasa. Add 1 tbsp gari gauraye a cikin man shanu da man shanu a cikin ruwan zãfi shinge duk lokacin, ana kiran wannan Beurre Manie . Cook don mintuna 5 sannan ƙara miya zuwa nama. Cook don karin minti biyar. Idan wani kitsen daga naman yana a kan farfajiya, cire tare da cokali.
6. Ɗauki kullun kuma daidaita kayan yaji don dandano tare da tudun ruwa da barkono fata.
7. Naman ya kamata ya rabu da shi yanzu, don haka ya sanya kaya a kan faranti mai dumi kuma yayi hidima tare da mai dafa shi ko dafaccen dankali da karin kayan lambu kamar yadda ake bukata.

Idan zaka iya yin wannan girke-girke a gaba, za mu bayar da shawarar samar da shi a ranar da ta kasance mai girma, kamar yadda ake ajiyewa don rana mai zuwa zai haifar da wani tastier casserole. Cool da sauƙaƙe ƙasa, sanya a cikin firiji a rana da rana mai zuwa cire fat wanda zai zauna a kan surface kafin a sake farfaɗo da thickening.

Ɗan ragon yana da nama marar kyau kuma wannan tsaran yana taimaka wajen rage shi.