Wannan shi ne abincin da nake so na nama. Da kayan lambu masu tsarki sun ƙara mai yawa danshi da dandano, kamar yadda classic glaze yake. Baya ga sinadaran, maɓallin hanyar girke-girke na nama shine dafa nama ga yawan zafin jiki. Wannan shine dalilin da yasa zan bada shawarar thermometer a kowane lokaci, maimakon kawai zan wuce lokacin da zai iya canzawa sosai.
Abin da Kayi Bukatar
- 3 cloves tafarnuwa, peeled
- 1 karas, peeled
- 1 haƙarƙari mai yalwa
- 1/2 albasa
- 1/2 jan barkono barkono, seeded
- 4 farin namomin kaza
- 2 Tbs. man zaitun
- 1 Tbs. man shanu
- 2 1/2 lb. naman sa naman (80% jingina)
- 1 Tbs. Worcestershire miya
- 1 tsp. dried ganye Italiyanci
- 2 tsp. gishiri
- 1 tsp. black barkono
- 1/2 tsp. cayenne barkono
- 2 qwai masu yawa
- 1 kofin gurasar gurasa
- 2 Tbs.
- Brown sugar
- 2 Tbs. ketchup
- 2 Tbs.
- Dijon mustard
Yadda za a yi shi
- Yanke karas, seleri, albasa, jan barkono barkono, da kuma farin namomin kaza a cikin guda guda 1. Ƙara zuwa mai sarrafa kayan abinci tare da tafarnuwa, sa'annan ya buge kuma kashewa har sai kayan lambu sun ƙare, amma ba tsabta ba.
- A cikin rudin sauté, a matsakaiciyar zafi, narke man shanu da man zaitun . Ƙara cakuda kayan lambu da sauté don kimanin minti 5. Kayan kayan lambu ba sa bukatar su dafa shi gaba ɗaya, kamar yadda za su dafa cikin nama, amma muna so mu ba su jagora. Cire daga zafi kuma bari sanyi zuwa dakin zafin jiki.
- Turar da aka yi dashi zuwa 325 ° F.
- A cikin babban kwano ƙara ƙasa chuck, kayan lambu, da dukan sauran sinadaran sai dai breadcrumbs. Mix a hankali tare da hannuwanku, kimanin minti 1 don fara kunshe da sinadaran. Ƙara gurasar da kuma haɗuwa har sai an haɗa kome da kome, sa'an nan kuma STOP. Kada ku yi yawa! Ka tuna, har yanzu muna da samar da cakuda a cikin burodi, wanda ke buƙatar ƙarin handling.
- Man shafawa mai sauƙi mai tushe na wani kwanon rufi marar yisti tare da 'yan saukad da man zaitun. Yi hannunka tare da ruwan sanyi kuma samar da cakuda nama a cikin siffar gishiri, kimanin 6 inci mai faɗi, ta hanyar kimanin 3 zuwa 4 inci high. Ka sake sake hannayenka kuma ka tsabtace fuskarka don haka babu wani fasa, wanda zai iya haddasa lalacewa.
- Gasa na minti 30. Yayinda yake yin burodi ya hada gishiri mai launin ruwan kasa, ketchup, da ƙwayar Dijon a cikin karamin kwano don yin haske. Bayan minti 30, cire nama daga cikin tanda kuma a ko'ina ya shimfiɗa sama a saman tare da cokali. Idan kana so, za ka iya fenti kadan daga cikin gilashi a tarnaƙi, amma yawanci ya kamata a ci gaba.
- Sake a cikin tanda kuma ci gaba da yin burodi har sai da za ka kai da zafin jiki na ciki na digiri na 155. Wannan ya dauki wani minti 35 zuwa 45. Kada ku dafa. Kyakkyawan ma'aunin ma'aunin zafi na yau da kullum shine kayan aiki mafi kyau ga wannan hanya. Cire nama daga tanda kuma bari hutawa na akalla minti 20 kafin slicing da bauta.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 598 |
| Total Fat | 28 g |
| Fat Fat | 10 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 264 MG |
| Sodium | 987 MG |
| Carbohydrates | 28 g |
| Fiber na abinci | 4 g |
| Protein | 56 g |