Wannan babban, kek-dimbin yawa empanada hails daga Galicia, Spain. Galicia yana da ban sha'awa a cikin cewa yana da "al'umma mai zaman kanta" a cikin Spaniya, tare da harshensa - Galician.
Duk wani kayan girke na empanada za'a iya shirya shi a siffar kull, kuma ana iya kira shi "tashar lantarki", amma fassarar Mutanen Espanya na da wasu halaye na musamman.
Gurasar ya bambanta da nau'in gurasa mai tsabta ta Latin Amurka, kamar yadda aka yi da man zaitun da yisti. Cikakken gargajiya na da albasa da albasarta, barkono mai kararrawa, tumatir, tuna, da kuma qwai mai laushi, da kuma kwarewa da paprika . An yi amfani da empanada sau da yawa a cikin kwanon katako, ya yi la'akari da kwanon pizza ne kawai. Zaka iya ƙara wasu nau'o'i ga cikawa, kamar ganyayyaki ko ƙananan zaituni, raisins, ko ma cuku.Abin da Kayi Bukatar
- Ga Kullu:
- 3 1/2 kofuna waɗanda ake amfani da gari
- 1/2 kofin ruwa
- 1 kwai
- 3/4 kofin man zaitun
- 1 tablespoon m Yunƙurin yisti (don burodi inji)
- 1 teaspoon kyafaffen paprika (
- pimenton dulce )
- 1 teaspoon gishiri
- Ga Ciko:
- 2 gurasar man zaitun
- 2 albasa rawaya
- 2 cloves tafarnuwa
- 1 jan barkono barkono
- 1 kore barkono barkono
- 1 tumatir
- 1 teaspoon kyafaffen paprika (
- pimenton dulce )
- Zabin: 1 iya tuna tuna
- 2 qwai mai qwai qwai
- Salt da barkono dandana
- 1 kwai (ga kwai wanke)
Yadda za a yi shi
- Shirya kullu: Gyaɗa tare da gari, gishiri, da paprika . Sanya yisti a cikin ruwa. Yi rijiyar a cikin gari da kuma ƙara ruwan da yisti da yisti, man zaitun, da kwai a rijiyar. Dama cikin ruwan magani har sai ya zo tare a cikin kullu, sa'an nan kuma knead da cakuda har sai ya zama santsi da kuma roba, ƙara ruwa kadan idan kullu ya bushe sosai, ko kuma karamin gari idan kullu yana da tsayi.
- Sanya kullu a cikin tanda mai, wanda yake rufe da tawul ko filastik filastik, sa'annan a bar kullu ya tashi a wuri mai dadi har sau biyu a girma (kimanin awa daya).
- Yayinda kullu ya tashi, shirya cika: Ciki da albasa da barkono mai kararrawa a kananan ƙananan. Mince da tafarnuwa. Grate da tumatir tare da cuku cuku (ko finely sara). Kwafa ƙwairo mai qwai qasa da kuma yanka su cikin 1/2 inch guda.
- Sanya man zaitun a babban sutura. Ƙara albasa da kuma dafa a kan zafi mai zafi, yin motsawa, har sai albasa yana da taushi, m, da kuma translucent, kimanin minti 5-8.
- Ƙara tafarnuwa, barkono barkono barkono, tumatir, da paprika da kuma dafa har sai yawancin ruwan ya kwashe shi da kayan lambu suna da taushi da m. Cakuda tare da gishiri da barkono dandana. Cire tunawa kuma ƙara zuwa cakuda kayan lambu.
- Haɗakarwa tare: Harshen da aka yi da shi zuwa 350 digiri. Man shafawa mai sauƙi mai kwano 15 na pizza, takardar yin burodi, ko kwanon paella da man zaitun.
- Raba kullu cikin guda biyu. Yi hankali a siffar kowannensu a cikin ball kuma bari hutawa na minti 5. A kan wuri mai laushi, mirgine ɗaya daga cikin kullu a cikin zagaye mai inganci 18, da bar kullu daga lokaci zuwa lokaci domin gurasar za ta huta. Lada kasa na kwanon burodi tare da kullu, da barin ƙananan daɗaɗɗa da gefuna.
- Nada cika a kan kullu a cikin kwanon rufi, sa'annan ku yayyafa yatsun mai gwangwani mai yalwa akan cika. Yi fitar da kashi na biyu na kullu a cikin irin wannan kuma sanya shi a kan cika.
- Sanya gefuna da kullu tare, ƙwanƙwasa duk wani wuce haddi, da kuma murkushe gefuna da kayan ado. Yi amfani da ƙwayar kofi don yin ado da empanada, idan an so. Yi kananan karamin rami 1/2 cikin tsakiyar empanada. Whisk da kwai tare da tablespoon na ruwa da goga da kwai wanke a kan empanada.
- Sanya empanada a cikin tanda. Gasa har sai launin ruwan kasa, game da minti 30-35. Cire daga tanda kuma bari sanyi don akalla minti 15 kafin yin hidima.
- Yi amfani da shi a cikin babban jirgin sama ko a cikin tanda. Ji dadin dumi ko a dakin da zafin jiki.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 502 |
| Total Fat | 38 g |
| Fat Fat | 6 g |
| Fat maras nauyi | 26 g |
| Cholesterol | 146 MG |
| Sodium | 405 MG |
| Carbohydrates | 29 g |
| Fiber na abinci | 4 g |
| Protein | 13 g |