Wannan kullun rago ya cika a cikin ruwan inabi mai dadi da tsire-tsire, an sanya shi a kan wani tsabta kuma an kwashe a cikin tsarin dafa abinci. A cikakke tasa don holidays da kuma duk wani babban jam'iyya.
Abin da Kayi Bukatar
- 1 5 zuwa 7 lb./2 zuwa 3 kg. kafa na
- rago (kashi-in)
- Ga Marinade:
- 1/2 kofin / 120 mL man zaitun
- 1/3 kofin / 80 mL naman sa stock (kayan lambu stock zaɓi)
- 3/4 kofin / 180 mL mint ganye (sabo ne)
- 1/4 kofin (60 mL) ruwan inabi (bushe ja)
- 1 lemun tsami (ruwan 'ya'yan itace)
- 3 tbsp./45 ml Rosemary (sabo ne)
- 1 shallot (manyan yankakken yankakken)
- 5 Sage (manyan ganye)
- 4 tafarnuwa cloves (peeled da yankakken yankakken)
- 2 tsp./10 mL Worcestershire sauce
- 2 tsp./10 mL gishiri
- 2 tsp./10 m sugar (launin ruwan kasa)
- 1 tsp./5 mL barkono barkono
- 1/2 tsp./2.5 m coriander (foda)
- 1/2 tsp./2.5 ml allspice
- 1/2 tsp./2.5 ml Cayenne barkono (amfani da ƙasa ko ƙetare idan fĩfĩta)
- Ga Baste:
- 1 kofin / 240 mL naman sa stock (kayan lambu stock zaɓi)
- 1/4 kofin / 60 ml marinade cakuda
- Garnish: gishiri da barkono baƙar fata
Yadda za a yi shi
1. Kashe duk wani abu mai kisa daga rago da rago. Tashi kuma ya bushe.
2. Hada kayan aikin marinade a cikin abincin abinci. Cire 1/4 kofin (60 mL) kuma ajiye. Aiwatar da sauran marinade mai saurin kai tsaye. Sanya cikin zurfin tudu, rufe da kuma firiji don 1 zuwa 2 hours. A halin yanzu, shirya zuwa baste. Zaka iya amfani da wasu daga cikin wannan cakuda don yada kai tsaye a cikin rago kafin dafa.
3. Gudun daji don ƙananan zafi.
Ana yin wannan mafi kyau tare da raguwa a ƙarƙashin ɗan rago don hana tsire-tsire daga haddasa fashewa. Sanya rago na rago a kan skewer rotterie zai iya zama dan kalubale kaɗan. Ana iya amfani da wuka mai tsayi ko ƙananan skewer mai yawa don yin rami ta farawa a ƙarshen karshen kuma yin aiki ta cikin ɓangaren ƙananan kafa. Yana da mahimmanci a gwada kokarin gano cibiyar don daidaita rago na rago a kan sanda. Tsare da rotakeie forks tam. Yana iya zama wajibi ne a ɗaure kafa tare da igiya na dakuna (duba gyare-gyare dafa don ƙarin bayani).
4. Sanya kafa na rago a kan ginin, tabbatar da cewa yana da kyau a tsakiya kuma zai iya juyawa yardar kaina. Sanya gilashin dushe a ƙarƙashin kuma ƙara yawancin kofuna na ruwa zuwa kwanon rufi. Rike gumi a matsakaici da matsakaici-zafi. Ruwa a cikin kwanon rufi bai kamata tafasa ba. Idan ginin yana da wutar lantarki, dole ne ka yi amfani da shi kawai. Duk da haka, Idan gilashi ba ta da wutar lantarki, amma yana da manyan wuta guda biyu, dole ne ka yi amfani da masu ƙonawa a gefe ɗaya don ƙusarwa .
5. Gudun rawanin rago na kimanin 20 zuwa 30 minutes a kowace laban. Bincika yawan zafin jiki a cikin wani ɓangare na naman, ya guje wa kashi. Da zarar ragon ya kai yawan zafin jiki na ciki ya fi digiri F / 65 digiri C (ko mafi girma idan an so), cire daga zafi da alfarwa tare da takarda aluminum don minti 10 zuwa 12. Sanya kuma bauta.