Cassoulet yana da masaniyar gidan cin abinci na kasar Faransa kuma mafi mashahuri a kudancin Yamma, musamman a garin Toulouse da Carcassone inda ta samo asali.
A cikin cassoulet na gargajiya, akwai nau'o'in nama da ake amfani da su, yawanci duck, alade da tsiran alade. Wannan abincin kaza da naman alade na cassoulet shine sabuntawa na yau da kullum akan kyawawan yanayi kuma yana fadada abubuwa masu ban sha'awa da kuma bunkasa ta hanyar dafa wasu sinadaran daban, sannan kuma tare. Sakamakon ita ce matashi mai ban tsoro, mai tausayi.
Kada a kashe ta da yawan sinadirai a cikin wannan girke-girke, duk yana zuwa togetether idan kun bi mataki zuwa mataki.
Ku bauta wa Chicken da Sausage Cassoulet tare da gurasar gurasa na Faransa don tabbatar da gaske.
Abin da Kayi Bukatar
- 1 laban dried
- farin wake , soaked da rinsed
- 1 teaspoon gishiri
- 1/4 teaspoon ƙasa baki barkono
- 1 laban lardon (
- kwari naman alade )
- 2 albasa da fari da yawa, yankakken, tsalle, kuma a yanka su
- 1 laban mai girma naman alade tsiran alade
- 1 1/2 fam ba tare da nono nono ba, a yanka a cikin guda 1-inch
- 1 kafafu kaji
- 2 tumatir, tumatir da yankakken
- 1 kofin ruwan inabi mai bushe bushe
- 1 quart na kaza
- 1 bouquet garni
- 3 cloves tafarnuwa, yankakken
- 1 tablespoon tumatir manna
- 3/4 teaspoon gishiri
- 1/4 teaspoon barkono barkono
- 2 karas, peeled da kuma yanke crosswise zuwa cikin 1/4-inch yanka
- 1/2 kofin burodi gurasa
- 1 teaspoon finely yankakken sabo ne faski
- 1/2 teaspoon yankakken yankakken
- sabo ne thyme
- 4 teaspoons man shanu, melted
Yadda za a yi shi
Sanya da wake a cikin babban saucepan kuma rufe su da ruwan sanyi. Ku kawo wake ga mai sauƙi a kan zafi. Rufe su da kumafa su har sai sun fara juyawa, kimanin awa 1 da minti 15. Add 1 teaspoon gishiri da 1/4 teaspoon ƙasa baki barkono zuwa ga wake da kuma dafa har sai da ruwa ya tuna, game da minti 25. Cire wake daga zafi, magudana kuma zubar da wani ruwa, sa'annan ya sanya wake kusa.
A cikin babban skillet a kan matsakaici-high zafi, dafa man alade na 5 da minti, har sai sun juya launin ruwan kasa. Canja wurin su zuwa farantin. Ƙara albasa a cikin kwanon rufi kuma ya sa su a minti 10, sai sun juya launin ruwan zinari mai haske. Canja wurin su zuwa farantin tare da lardin. Brown da tsiran alade da kuma canza shi a cikin kwano.
Yi la'akari da tanda zuwa 350F. Cire duk wani nau'i hudu na mai kitse daga skillet. Ƙara ƙwaƙwalwar kajin kaza ga mai da kuma ƙanshi su a matsanancin matsanancin zafi. Canja kajin zuwa tasa tare da tsiran alade. Brown da ƙafafun kaji a cikin skillet kuma canza su a cikin kwano.
Hada lardin, albasa, tsiran alade, kaza da ƙafafu, tumatir, ruwan inabi, abincin kaza, bouquet garni, tafarnuwa, tumatir na tumatir, gishiri 3/4 teaspoon, da kuma teaspoon 1/4 na kasa baƙar fata a cikin babban tanda. Rufe tare da murfi ko murfi, da kuma gasa ƙuruwar na minti 25. Ƙara karas a cikin kwanon rufi, murfin, da gasa don ƙarin minti 20.
Ƙara waƙar fata da aka ajiye a cikin zafi mai zafi kuma a kwantar da ruwan kwakwalwa. A cikin karamin kwano, ƙura gurasa gurasa, faski, da thyme tare da man shanu mai narke. Yayyafa gurasa mai gishiri a kan gurasar da kuma gasa shi, an gano, don 1 hour. Yi watsi da bouquet garni kuma ku bauta wa cassoulet zafi.
Wannan abincin kaza da naman alade cassoulet na yin tallace-tallace 12.