Wannan girke-girke na kaza da aka soyayye yana sanya kimanin mutane 8. Don sakamako mafi kyau, toya ƙurar kajin daban a wani ɗan ƙaramin ƙananan zazzabi, a kusa da 325 F zuwa 330 F.
Tsare karan kaza a cikin tanda 200 F yayin da ka fadi bayanan baturi.
Abin da Kayi Bukatar
- 2 kaji na frying (kimanin 2 1/2 zuwa 3 fam kowannensu, a yanka a cikin nau'i guda)
- 2 kofuna waɗanda duk-manufa gari
- 1 teaspoon gishiri
- 1/2 teaspoon ƙasa baki barkono
- 1 kofin madara
- Kayan ganyayyaki ga frying ko canola ko man fetur
- 1 tablespoon naman alade direbobi
Yadda za a yi shi
- A cikin takarda mai launin ruwan kasa mai nauyi ko babban abincin ajiyar abinci, hada gari da gishiri da barkono; girgiza don haɗuwa da kyau. Zuba madara a cikin tasa mai zurfi.
- Rawanci 2 zuwa 3 inci na raguwa ko canola man a cikin matuka mai zurfi a kan matsakaici zafi. Ƙara magungunan naman alade. Lokacin da ruwa na ruwa ya zubar lokacin da ya bugu da man fetur, tsoma wasu daga cikin kaza a cikin madara sannan sanya a cikin jaka kuma girgiza don gashi gashi. Yawan ya kamata ya yi rajistar game da 340 F idan kuna amfani da thermometer.
- Shirya kaji guda a cikin kitsen, tabbatar da cewa kada ku wuce. Fry da kaza har sai waje yana da launin ruwan zinari da kullun, game da minti 15 zuwa 20, juya sau ɗaya zuwa launin ruwan kasa da ɓangarorin biyu. Rage zafi zuwa 350 F kuma toya har sai dafa ta launin ruwan kasa, kimanin minti 15 ya fi tsayi. Juya sau ɗaya.
- Cire kaza a kan takarda mai launin ruwan kasa ko takalma na takarda, ƙara dan kadan da ragewa da man shafaran naman alade idan ya cancanta, kafa ko gyaran zafin jiki kamar yadda aka fara da shi.
- Canja wurin kaza zuwa babban platter don bautawa.
- Lura: hanya mafi kyau don bincika ƙaddamarwa shine amfani da ma'aunin ma'aunin ma'aunin thermometer da take karantawa. Dole ne a dafa shi kaji a akalla 165 F. Idan ba ka da thermometer prick da kaza tare da cokali mai yatsa. Ya kamata juices su yi tafiya tare da ba tare da ruwan hoda ba.