Matatawata ta sami buƙatun sau da yawa daga abokai da iyali don su sa hannu a cikin Seafood Bastilla. Wannan girke-girke ne.
Swordfish, shrimp, da kuma calamari suna hade tare da vermicelli na kasar Sin, namomin kaza, da tumatir miyagun tumatir. A cika yana haɗuwa a cikin takarda-bakin ciki ko kuma phyllo kullu, sa'an nan kuma gasa.
Matakan da ke ƙasa suna da albarkatun ruwa ne kawai kafin tsaftacewa. Lokaci na farko ba ya haɗa da murya ko yin amfani da shrimp ko tsaftace tsabta. Ajiye lokaci ta hanyar yin kifayenka yin wasu daga cikin wannan.
Bastilla na Seafood za a iya tarawa kuma an daskare shi har sai lokacin yin burodi. Sanya bastilla a cikin wani babban kaya kamar yadda aka nuna a nan ko kuma yin kananan, ɗakunan mutane don yin sauki. Har ila yau, gwada Chicken Bastilla da Seafood Briouats .
Abin da Kayi Bukatar
- Ga Abincin Abinci:
- 1 kg (2 lbs)
- 1/2 kg (1 lb.) sabo da banki, tsabtace kuma a yanka a cikin zobba 1/4 "
- 1/2 kg (1 lb.) sabo ne da bishiya (ko wata m, mai kifi mai kifi)
- 3 man shanu na tablespoons, raba
- 1/2 teaspoon gishiri da barkono
- Ga Tomato Sauce:
- 2 cikakke cikakke tumatir, seeded da grated
- 2 manyan tafarnuwa cloves, guga ko yankakken yankakken
- 1 manyan manya sabanin faski, yankakken yankakken
- 2 man kayan lambu mai ganyayyaki
- 1 teaspoon gishiri
- 1 teaspoon barkono
- Ga Vermicelli Ciko:
- 1 dintsi bushe baki namomin kaza
- 175 g (6 oz.) Bushe na vermicelli na kasar Sin
- 1 teaspoon zafi miya, ko don dandana
- 1 tablespoon soya sauce
- tumatir miya
- ajiye tarin ruwa daga dafa abincin teku
- Ga Majalisar:
- 1/2 kg (1 lb.) warqa ko phyllo kullu
- 1/2 man shanu, narke
- 1 tablespoon kayan lambu mai
- 1 kwai gwaiduwa, dukan tsiya
- 1 kofin grated cuku (Edam, Cheddar, Gouda, da dai sauransu)
- Ga Garnish:
- 1/4 zuwa 1/2 kofin grated cuku (na zaɓi)
- dafa shi da shrimp (zaɓi)
- lemun tsami yanka (na zaɓi)
- faski (na zaɓi)
Yadda za a yi shi
Make tumatir Sauce
A cikin karamin tukunya ko kwanon rufi, haxa gurasar tumatir, tafarnuwa, gishiri, barkono da kayan lambu. Sauko da matsanancin zafi, an gano shi, tsawon minti 15 zuwa 20, yana motsawa lokaci-lokaci. Ƙara faski, cire daga zafin rana, kuma ajiye shi.
Cook da Shrimp
Narke 1 man shanu na tablespoon a cikin wani babban ba-sanda skillet. Add shrimp da 1/2 teaspoon kowanne daga gishiri da barkono. Sauté a kan matsakaici-tsayi na minti daya ko biyu, har sai rassan ya yi fari amma cibiyar har yanzu yana da haske.
Drain da shrimp, reserves da ruwa, da kuma ajiye. (Idan ana buƙata, za ka iya ajiye nau'un daji da yawa don yin amfani da bastilla a dafa.)
Cook da Swordfish
Narke 1 man shanu a cikin skillet. Ƙara kayan daɗin bishiya da 1/2 teaspoon kowanne daga gishiri da barkono. Cook a kan matsanancin zafi, juya sau da yawa, har sai kifin kifi sauƙi.
Canja kifi a cikin farantin kuma ajiye ruwa. Nemi kifaye daga ƙasusuwa, keta shi a cikin ƙananan yanki, sannan a ajiye shi.
Cook da Calamari
Narke 1 man shanu a cikin skillet. Ƙara calamari da teaspoon 1/2 kowannen gishiri da barkono. Rufe kuma simmer sa'a ɗaya a kan matsakaici-zafi kadan, ko har sai da m.
Drain da calamari, ajiye ruwa, da kuma ajiye.
Yi Mushrooms
Soka busheyen bushe a cikin ruwa tsawon minti 30. Drain, sara da namomin kaza da yawa kuma a ajiye su.
Cook da Sinanci Vermicelli
Koma vermicelli cikin ruwa na tsawon minti 15 zuwa 20. Drain da yankakke cikin guda game da 2 "zuwa 3" tsawo. Sanya vermicelli a cikin tukunya tare da kayan da aka adana daga abincin teku. Dama a cikin soya miya, zafi miya da tumatir miya.
Cook ya gano a kan matsanancin zafi, yana motsawa lokaci-lokaci, har sai vermicelli na da tausayi kuma yawancin ruwa suna da yawa, kimanin minti 10. Cire daga zafin rana.
Hada cika
Sanya kayan lambu mai dafa, calamari, kifi, namomin kaza, da vermicelli cikin babban tasa da kuma haɗuwa da kyau. Ku ɗanɗani cikawa - ya kamata ya zama mai ɗanɗano da yaji. Idan ana so, daidaita kayan yaji tare da karin soya miya da zafi miya.
Tara Bastilla
Za a tattara bastilla a wannan tsari:
- tushe na ƙasa na warqa ko phyllo
- cin abincin teku
- cuku mai hatsi
- saman Layer na warqa ko phyllo
Tsaya hannunka ko phyllo wanda ke rufe da filastik yayin aiki, kuma goge kowane gurasa da man shanu yayin da kuke aiki tare da shi.
Zai fi sauƙi in tara bastilla idan kun yi aiki a cikin rabi na 14 "ko babbar kwanon rufi, amma zaka iya yin aiki a kan shimfidar wuri idan ya cancanta.
Man shanu man shanu a man shanu, sa'an nan kuma man fetur, a kan kasa na kwanon rufi ko aikinka.
Sauke nau'i guda ɗaya na launi (haske gefen ƙasa) ko kuma yadu biyu na phyllo, don rufe kasa da kwanon rufi. Yarda da dama inci na wuce haddi kullu don shawo kan tarnaƙi na kwanon rufi, kamar yadda aka nuna a wannan hoton . Ka tuna zuwa man shanu a kan kowane yanki.
Ƙara wata 12 "da'irar warqa (haske gefe ƙasa) ko biyu 12" circles of phyllo. Wannan yana zama tushen asalin ku. Butter da kullu.
Rarraba cika a kan tushe, sauƙi da sauƙi don kula da siffar madauwari. Dribble 2 tablespoons na melted man shanu a kan cika, da kuma saman tare da grated cuku.
Ninka gefuna da zazzage na kullu a kusa da cika don cika kullun. Ka yi ƙoƙarin kula da siffar sautin, da kuma datse duk wani nauyin ƙurar da ba za a iya shafa ba. Gyaɗa saman da bangarorin kek da man shanu.
Gwanan da ke tare da nau'i biyu ko uku wanda ke yin amfani da layi (haske a gefe), ko hudu ko biyar da ke kan layi na phyllo, don samar da sutura mai haske. (Ka tuna da man shanu a kowane gurasar.) Ninka gefuna na kullu a gefen gefen kull, ya kwashe abin da ya wuce a cikin kirki kuma yana yin gyaran fuska.
Cire dukan saman da bangarori na bastilla da farko tare da man shanu, sa'an nan kuma tare da gwaiduwa kwai kwai.
(Lura: Idan kana so ka yi amfani da kaya, amfani da guda daya ko biyu ƙananan kwalliya na naman alade, ƙanshi gefen ƙasa, Sanya wasu cakulan cuku a kan irin kek, ƙara karamin yalwa mai karɓa, sa'an nan kuma ninka gefuna a kan cikawa kamar yadda ya dace Zai yiwu, cire kayan daɗaɗɗa bayan da kuka yi siffar da kuma rufe kullun. Kunna kiɗa da kuma gasa tare da gefe mai haske a saman.)
An shirya bastilla don yin burodi. Za a iya rufe bastilla ba tare da dadi ba a cikin filastik da kuma firiji (rana daya) ko kuma daskararre (har zuwa wata biyu).
Gasa da Ku bauta
Turar da aka yi da ita zuwa 350 ° F (180 ° C).
Sanya bastilla a kan takardar gurasa mai gwaninta - kwanon rufi da ba tare da tarnaƙi ba don damar sauƙin canja wuri zuwa farantin abincin - kuma gasa har sai launin ruwan kasa da launin ruwan kasa, kimanin minti 30 zuwa 45. Wani bastilla da aka cire daga daskarewa zai iya ɗaukar tsawon lokaci.
Idan ana so, yi ado da bastilla ta hanyar sprinkling cuku cuku a bisan ta kuma dawo da kek a cikin tanda don ba da damar cuku ya narke da launin ruwan kasa dan kadan. Canja wurin bastilla zuwa babban launi don bautawa. Idan ana so, za ka iya kara ado da bastilla tare da wasu 'yan karamar da aka dafa shi, da yayyafi lemun tsami da kuma dan kadan faski.