Wannan sutura shine kyawawan kayan da za su yi a farkon rana - ko ma wata rana kafin lokaci - don ba da damar cike da dandano ga masu haɓaka da kuma ci gaba. Ka tuna cewa naman sa da kayan marmari a cikin wannan girke-girke dole ne a yi nasara a cikin kwanaki 12 zuwa 24 kafin ka fara aikin sarrafawa.
Rubutun Cook : Ana amfani da girke-girke daga Provence da shinkafa. Na dauki 'yancin yin amfani da shinkafa basmati , don ƙanshi mai ban sha'awa da ƙanshi mai dadi. Yi amfani da shinkafa da kuka fi so a madadinku.
Abin da Kayi Bukatar
- 1 3-inch kirfa sanda
- 2 sassan orange zest, kowanne game da 2 1/2 inci tsawo da ½-inch fadi
- 1 leaf leaf bay
- 2 tsirrai sabo
- thyme
- 4 sprigs sabo ne faski
- 1 teaspoon baki peppercorns
- 3 cikakkun cloves
- 1 matsakaici stalk seleri, yanke crosswise cikin 1/2-inch yanka, saman ganye ajiye
- 3 albasa, thinly sliced
- 3 cloves tafarnuwa, crushed da yankakken
- 3 matsakaici karas, peeled da kuma yanke crosswise cikin 1/2-inch yanka
- 3 Lbs naman sa, a yanka a cikin 1 1/2-inch cubes
- 8 oganci durƙusad da naman alade yanka, yankakken cikin tsawon-inch
- 1 kwalban cikakken giya
- 1/4 kofin Cognac
- 1/3 kofin dukan abincin gari
- 1/4 kofin
- karin budurwa man zaitun
- 3/4 kofin nama na naman sa
- 1 tablespoon tumatir manna
- 3/4 kofin Nicoise zaituni
- 1/2 teaspoon gishiri
- 1 1/2 shinkafa basmati
- 1/4 kofin yankakken sabo ne faski
Yadda za a yi shi
Sanya kirfin itace, orange zest, bay ganye, thyme, faski, peppercorns, cloves, da kuma seleri ganye uwa guda Layer na cheesecloth. Dauki cakulan don yin bouquet garni, ya ajiye shi.
A hankali a haƙa tare da seleri, da albasarta, tafarnuwa, karas, naman sa, naman alade, da kuma bouquet garni a cikin manyan kayan da ba su da haɗuwa. Zuba ruwan inabi da kuma Cognac a kan cakuda kuma su shayar da ita har tsawon karfe 12 zuwa 24.
Yi la'akari da tanda zuwa 325 F. Cire naman sa daga kayan lambu - rike cakuda kayan lambu - kuma yardar da shi don tsabtace tsabta tsabtace kayan abinci. Yanke man a cikin babban launi a kan matsakaici-zafi. Koma da naman sa tare da gari da launin ruwan kasa da shi a cikin mai zafi mai . Cire naman sa daga skillet kuma ka rage kwanon rufi tare da naman sa da kuma tumatir manna, yayatar da rassan launin ruwan daga kasa na kwanon rufi.
Hada da naman sa, naman alade, da zaituni, gishiri, da kuma ruwan inabi-ruwan inabi a cikin babban ɗumbin wuta da kuma rufe. Yi waƙar naman sa don 2 1/2 zuwa 3 hours, har sai naman sa yana da taushi. Bincika don ganin idan akwai ruwa mai yawa a cikin kwanon rufi game da sa'o'i 2 cikin lokacin cin abinci. Idan kana son saƙar zuma, cire murfin don sauran lokutan dafa abinci.
Ku dafa shinkafa ta hanyar fadi. Cire bouquet garni kuma ku yi hidima da sutura, wanda aka yanka tare da faski, a kan zafi, dafa shinkafa.
Wannan daube de boeuf An yi amfani da girke-girke na kayan ado 6-8.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 861 |
| Total Fat | 39 g |
| Fat Fat | 12 g |
| Fat maras nauyi | 20 g |
| Cholesterol | 183 MG |
| Sodium | 931 MG |
| Carbohydrates | 55 g |
| Fiber na abinci | 6 g |
| Protein | 67 g |