Kayan kayan lambu na gida

Kayan kayan lambu (ko broth) yana da sauqi qwarai, kuma yana da kyau a yi amfani da shi don miya ko sutura. Gwargwan kuma yana yin kyakkyawar ruwa mai kyau don shinkafa ko risotto, grits, polenta, sha'ir, lentils, ko quinoa. Kuma ganyayyaki kayan lambu shine dole ne don cin abinci maras nama.

Ɗaya daga cikin manyan amfani na yin kayan kayan kayanka naka shine cewa zaka iya yin shi ba tare da gishiri ba ko kaɗan gishiri. Kuma babu albarkacin masu sa ido don damu. Rinse ko goge kayan lambu, amma babu buƙatar rufe kowane daga cikinsu. Peels zasu kara ƙarin launi da dandano.

Laka, parsnips, sprig of thyme, Fennel kwan fitila, dan dankalin turawa, ganye Roman letas, ko wani tablespoon na tumatir manna wasu wasu yiwu ga kayan lambu. Yi amfani kawai da kowane kayan lambu da kake so a dandana broth. Ka ajiye jakar a cikin injin daskarewa don kayan lambu ko kayan lambu da kayan lambu da suka gabata. Lokacin da ya cika, sai ku yi broth!

Abin da Kayi Bukatar

• 1 zuwa 2 tablespoon
• man zaitun (isa ya ɗaure kasan kwanon rufi)
• 2 matsakaici da albasarta (unpeeled, quartered)
• 4 zuwa 6 kore albasa (yankakken)
• 3 karas (yanke cikin 1/2 inch guda)
• 8 haƙunƙari seleri (yanke cikin 1/2 inch guda)
• 6 zuwa 8 cloves tafarnuwa (unpeeled, halved)
• 8 oganci namomin kaza (scrubbed da halved ko sliced)
• 1 manyan tumatir (kara cire, yankakken)
• 6 zuwa 8 sprigs na faski
• 2 bay ganye
• 1/2 teaspoon baki peppercorns
• 3 quarts ruwa
• Zabin:
• gishiri mai kosher (dandana)

Yadda za a yi shi

1. A cikin kwandon kwalba ko babban Yaren mutanen Holland ko kwasfa, ƙona man zaitun a kan zafi mai zafi. Ƙara albasa, karas, seleri, tafarnuwa, da namomin kaza. Cook, motsawa akai-akai har sai kayan lambu zasu fara nuna launi. Browning yana bada zurfin dandano.
2. Ƙara kore albasa, yankakken tumatir, faski, bayuna, da peppercorns. Zuba ruwan sanyi gaba daya. Ruwan ya zama kusan 1 in 2 inci sama da kayan lambu, don haka ƙara ƙarin idan ya cancanta.

1. Ku kawo kwakwalwar abinci a tafasa. Rage zafi zuwa ƙananan ko matsakaici-ƙasa don kula da simmer. Saurara don 1 1/2 hours, ko har sai da dandano.
2. Cire kayan lambu a cikin kwano da kuma ƙin kayan taya ta hanyar cakulan ciki-takalmin da aka yi da cakulan ciki, sa'an nan kuma sanya daskararru a cikin sintiri kuma latsa don samun yawancin ruwa a yayin da zai yiwu. A wannan batu, idan kana so karon da za a mayar da hankali, ka sanya kayan da aka yi a cikin tukunya kuma kaɗa ko tafasa don rage yawan.
3. Ƙara gishiri, dandana, idan an so.
4. Zuba kayan cikin kayan kwandar daskarewa. Yi sanyi don kwanakin 3 zuwa 4 ko sanyi da samfurin da kuma daskare har tsawon watanni 3.
5. Idan ka daskare kayan jari, bar akalla 1 inch na sararin samaniya, musamman ma idan ka yi amfani da kwalban gilashin baki. Ƙara ƙarin 1/2-inch ko fiye idan kun yi amfani da kwalba mai kunkuntar da aka ɗora. Rashin ruwa yana yalwata kamar yadda suke daskare, don haka gilashin kwalba na iya fadi ko karya idan babu isasshen wuri. Better aminci fiye da baƙin ciki!

Wasu girke-girke ta amfani da kayan lambu Broth ko Stock

Kwan zuma Tsuntsaye Sugar Butternut Squash

Kwancin Sausage Stew Da Butternut Squash

Ciki da Ceddar da Andouille Sausage

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	100
Total Fat	3 g
Fat Fat	0 g
Fat maras nauyi	2 g
Cholesterol	0 MG
Sodium	190 MG
Carbohydrates	17 g
Fiber na abinci	4 g
Protein	3 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)