Idan kayi tafiya a cikin tsutsa har zuwa naman alade, to, sai ku gwada wannan girke-girke. Wadannan naman alade suna cin zarafin dan kadan a cikin cakuda mai lemun tsami, gurasar da zazzabi a kan dusar wuta, da kuma guga da man shanu mai dadi. Kyakkyawan gabatar da dadi.
Abin da Kayi Bukatar
- 4 raunin ƙwayar naman alade
- Ga Marinade:
- 1 lemun tsami
- 1/3 kofin / 80 mL man zaitun
- 1 zuwa 2 cloves tafarnuwa (minced)
- 2 1/2 teaspoons / 12.5 mL gishiri a teku
- 1/2 teaspoon / 2.5 m Herbes de Provence
- 1/4 teaspoon / 1.25 m barkono barkono
- Ga Mai Maimaita Maɗaukaki:
- 1/2 sanda / 60 m man shanu (unsalted, dakin da zazzabi)
- 1 tablespoon / 15 ml man zaitun
- 2 1/2 teaspoons / 12.5 ml Fennel tsaba
- 2 teaspoons / 10 ml chives (sabo, yankakken)
- 2 teaspoons / 10 ml maple syrup
- Dash gishiri
- Dash barkono fata
Yadda za a yi shi
Don shirya man shanu mai fili, kirim tare da man shanu marar yalwa da man zaitun. Dama cikin sauran sinadaran. Cakuda cakuda a kan babban ɓangaren filastik kunsa. Amfani da kunsa don shiryar da ku, samar da cakuda a cikin siffar siffar yayin mirgina kusa. Ƙare ƙare kuma sanya cikin firiji don 2-3 hours kafin amfani.
Hada ruwan hade marinade. Guga naman alade a cikin jakar filastik. Zuba ruwa a cikin jaka, tabbatar da cewa duk naman yana da kyau.
Ajiye jaka kuma sanya a cikin firiji don minti 30-40.
Gurasar da zazzafa don matsanancin zafi. Cire tsire-tsire daga jakar da kuma sanya kayan gishiri grate. Rufaffiyar ruwa. Kayan dafa na kuki na minti 7 zuwa gefe, dangane da kauri. Da zarar an dafa shi (zafin jiki na ciki tsakanin 145-160 digiri F.), cire daga zafi da kuma bauta tare da 1/2 inch lokacin farin ciki pat na man shanu man shanu a kan kowane naman alade. Ku bauta wa da kayan lambu da aka gina, polenta, ko dankali.