Wannan miyan dankalin turawa yana kira ga hamada ƙasa, amma jin dadin amfani da kayan cinye kyafaffen naman alade ko naman alade. Wannan kyauta ce mai kyau don fall ko hunturu abincin dare ko abincin dare. Cikakken miya sun hada da launi, amma idan baku da su, ci gaba da amfani da 1/2 kopin sliced albasa kore ko albasa rawaya.
Don ci abinci mai kyau, ƙara salatin gurasa da gurasa maras yisti ko bauta wa miyan tare da sandwiches.
Abin da Kayi Bukatar
- 6 man shanu na tablespoons
- 3 leeks, farin kawai, thinly sliced
- 8 awanni daman ƙasar ham * (ko kyafaffen naman alade)
- 1/2 kofin
- dukkanin manufar gari
- 3 kofuna
- abincin kaza
- 4 kofuna waɗanda diced peeled dankali
- 1 tablespoon yankakken faski
- Zabin: 1 tablespoon yankakken chives
- Freshly ƙasa baki barkono, dandana
- 2 kofuna
- rabi da rabi (ko madara madara )
- 1 kofin shredded cheddar cuku (kaifi)
- Salt, dandana
Yadda za a yi shi
- Narke da man shanu a cikin babban saucepan a kan matsakaici-zafi kadan. Ƙara sliced leeks da hamada ƙasa zuwa kwanon rufi. Saute har sai kullun suna da taushi, suna motsawa kullum.
- Add da gari da kuma motsa har sai da blended; ci gaba da dafa abinci na minti 2, yana motsawa kullum.
- Ƙara broth kaza da kuma dafa har sai lokacin da ya yi tsumburai, yana motsawa akai-akai.
- Add dankali; ƙara zafi zuwa matsakaici-high kuma kawo zuwa simmer.
- Rage zafi zuwa matsakaici-ƙasa, rufe murfin rufi, da kuma simmer har sai dankali su m (kimanin minti 20).
- Ƙara faski da chives, idan amfani, tare da barkono, dandana.
- Ƙara rabi da rabi ko madara da shredded cuku; dafa har sai cuku ya narke, yana motsawa kullum.
- Ku ɗanɗana kuma ƙara gishiri, kamar yadda ake bukata.
Menene Kasar Ham?
Kafin kwanakin firiji, zai iya zama da wuya a ci gaba da naman nama da sauri. Curing shi ne amsar, kuma mahimmin kayan aiki mai mahimmanci shine gishiri.
An warkar da naman alade da gishiri da sauran sinadarai sannan sai ya bushe da kuma shekaru. An shayar da naman alade a cikin ruwan gishiri ko brine, yana yin gyaran maganin sauri. A al'adance, alamar hamada ta warke, yayin da ake amfani da naman alade da ake kira "hamada a garin" ko kuma "hamada." Koda yaushe, zaka sami samfurori da ake kira "ham hamada" wanda aka warkar da rigar, da kuma girke-girke don "ham hamada" wanda ke kira ga brine. Idan kana son ingantattun al'amuran gargajiyar gargajiyar gargajiyar ƙasa, nemi warkewar warke.
Dry curing ne mai sauƙi tsari na kiyaye nama ta hanyar jin dadin shi. Gishiri da / ko sukari suna shayar da naman alade ta hanyar cire ruwa daga shi ta hanyar da ake kira "osmosis." A baya, an riga an kwantar da hanyoyi a ƙarshen fall saboda yanayin zafi na kusa. An wanke naman kuma ya rataye ya bushe sannan kuma tsoho ta cikin watanni na hunturu. A yau, hamsuwanci yawancin shekaru ne a karkashin gwaninta. Shan taba sau da yawa amma ba kullum ɓangare na tsari ba.
Ba a cika dafa shi sosai ba. Shan taba ba ya dafa naman alade, saboda haka ya kamata a dafa shi kafin cin abinci.
Gwanayen da aka yi tsawon lokaci suna da ƙanshi mai karfi kuma suna da kyau, mutane da yawa sun fi son suyi su cikin ruwa kafin su dafa don cire wasu gishiri.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 584 |
| Total Fat | 39 g |
| Fat Fat | 22 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 124 MG |
| Sodium | 1,283 MG |
| Carbohydrates | 35 g |
| Fiber na abinci | 3 g |
| Protein | 24 g |