Wannan girke-girke shi ne tushe don kyakkyawar mahimmancin kifaye mai gina jiki, amma samar da kayan kifaye yana da sauki. Da zarar an gama, wannan tallace-tallace yana da kyau har tsawon watanni uku kuma ya kasance mai amfani har zuwa watanni shida.
Babban bambanci tsakanin kifaye da sauran hannun jari shine lokaci: Kasuwanci ba sa bukatar kwanakin da awowi don haɗuwa ta hanyar naman sa ko makaman kaji.
Yi amfani da kifi kamar bass ko kwasfa - guje wa kifi mai yalwa kamar kifi ko mackerel.
Abin da Kayi Bukatar
- 3 gilashin man zaitun
- 3 kifi (kifi, ƙafa, da kawuna)
- 1/2 manyan parsnip (sliced cikin zagaye)
- 1 leek (sliced na bakin ciki)
- 2 stalks seleri (sliced)
- 1 karas (sliced a zagaye)
- Garnish: trimmings daga Fennel kwan fitila
- 1/2 kofin namomin kaza (button, sliced)
- 1/2 bunch faski
- 1 ginger (1 inch, peeled da sliced na bakin ciki)
- 2 bay ganye
- 1 tafarnuwa tafarnuwa (smashed)
- 1 toka thyme (sabo ne, ko 1 teaspoon dried thyme)
- 1 kofin farin giya (bushe, kamar pinot grigio)
- 1 1/2 zuwa 2 quarts ruwa (sanyi)
- Salt dandana
Yadda za a yi shi
- Wanke kasusuwa kuma kuyi kyau a karkashin ruwan sanyi. Idan har yanzu an haɗa gills, yanke su. Suna ba da abincin da ba ku so ba.
- Gasa babban kwanon rufi na mintuna 2 akan zafi mai zafi, sannan kuma kara man fetur.
- Juya zafi zuwa ƙasa da matsakaici kuma ƙara ƙasusuwan kifi. Ba ka so su zama launin ruwan kasa, kawai don samun launi kadan. Cook, motsawa akai-akai, na kimanin minti 5. Cire da ajiyewa.
- A cikin tsalle mai tsayi, ƙara ruwan inabi kuma rage shi ta rabi a ƙarƙashin zafi mai zafi. Da zarar an yi haka, ƙara ƙananan kifaye kuma kashe wuta don yanzu.
- A cikin kwanon rufi ka sha ƙasusuwan kifaye, ƙara kayan lambu da kuma dafa har sai da kullun su ne translucent. Dama sau da yawa. Lokacin da aka dafa su amma ba su da launin ruwan (kadan browning ne Ya yi), ƙara su zuwa ga zane-zane.
- Ƙara kayan ganyayyaki zuwa zane-zane, motsa duk abin da zasu hada, da kuma ƙara ruwan sanyi don rufe shi duka ta inch.
- Ku zo da kayan har zuwa simmer. Kada ka bar shi tafasa. Yana da mahimmanci kada ka bari ta tafasa saboda abincin kifi zai yi sauri cikin sauri idan ka yi. Binciken shimfiɗar ƙasa, ba burble ba. Idan kana da thermometer kana so wani abu tsakanin digiri 170-180.
- Da zarar stock yana cikin simmer, motsa tukunya a gefe ɗaya na ƙashin wuta kaɗan. Wannan zai jagoranci duk wani tsabta a gefe ɗaya, yana sa ya fi sauƙi don kwarewa. Simmer kamar wannan na minti 40.
- Bayan minti 40, zubar da samfurin ta hanyar sassauka mai sassauci tare da takarda mai ciki. Tsaftace tsararraki sa'annan ku mayar da jari zuwa tukunya mai tsabta yanzu. Ku ɗanɗani shi. Yanzu lokaci ne don ƙara gishiri. Ƙara isa don dacewa da dandano.
- Zuba cikin kwalba guda hudu da daskare. Tabbatar da ku bar sararin samaniya a saman kwalba don asusun kuɗin jari don fadadawa lokacin da ya rage!
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 431 |
| Total Fat | 10 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 6 g |
| Cholesterol | 0 MG |
| Sodium | 160 MG |
| Carbohydrates | 63 g |
| Fiber na abinci | 20 g |
| Protein | 18 g |