Wannan girke-girke na wariyar Poland a cikin man fetur, sledz w oju (SHLEDGE vef oh-LAY-zai), ya fito ne daga shugaban Marek (Mark) Widomski, wanda ya kafa, kuma darekta Cibiyar Culinary a Cracow, Poland.
Gwangwani yana daya daga cikin masu sha'awar Poland. Gishiri mai nishiri, da ake buƙata don wannan girke-girke, ana samuwa ne daga ganga a ƙauren Polish, Yahudawa, da kuma sauran kabilu. An hayar da ƙwayar rawanci don hana cinna, saboda haka dole ne ka sa su su kawar da gishiri.
Abin da Kayi Bukatar
- 8 gishiri da ƙuƙwalwar ƙwayarta
- 1 albasa (babba, sliced)
- 1/2 kofin man fetur (zaitun ko sunflower, ko isa ya rufe kifi)
- 3
- allspice tsaba
- 3
- peppercorns
- 1 bay ganye
Yadda za a yi shi
- Soak herring a cikin ruwan sanyi domin akalla 1 hour. Idan mai sauƙi, maimaitawa, sauya ruwa a kowane lokaci.
- Drain sosai da kuma yanki herring a cikin cizo-size guda.
- Sanya a cikin tulu mai girma don saukar da ɗayan kuma ya rufe da mai, allspice, peppercorns, da kuma bay bay. Rufe gilashi.
- Refrigerate na 2 zuwa 3 days kafin cin abinci. Wannan zai ci gaba da firiji har zuwa makonni biyu.
- Ku bauta wa tare da yankakken albasa ko albasa albasa, lemun tsami, da faski ko dill.
Hanyoyin da ke hawan hoto a cikin harshen Hausa Cuisine
Kwallon ƙafa suna ƙauna da nau'i-nau'i-nau'i-nau'in, creamed, soyayyen, dukan, fillets-kuma a cikin wani abincin da ake amfani da appetizer da ake kira rollmops ko rolmopsy a cikin harshen Poland.
An yi amfani da kayan lambu a duk shekara a Poland amma musamman a lokutan hutu irin su Kirsimeti Kirsimeti, wanda ake kira wigilia , Sabuwar Shekara ta Hauwa'u, da Shrove Talata kafin Lent.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 19 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 150,901 MG |
| Carbohydrates | 5 g |
| Fiber na abinci | 1 g |
| Protein | 0 g |