Mentaiko Faransa (Baguette Tare da Mentaiko Caviar Muddin)

Mentaiko Faransa wani jigon Jafananci ne mai cin gashin Gurasa na Faransa, ko kuma baguette, wanda aka ba shi da cakuda cakuda da kuma mentaiko cod roe, ko caviar.

Akwai nau'o'i guda biyu da za ku iya zaɓa daga wannan girke-girke, ko dai wata salted salted version, wadda ake kira da tarako da kuma kayan da aka fi sani da karashi mentaiko. Don wannan girke-girke, na yi amfani da karashi mentaiko ko robin da ya fi dacewa. Ƙarin bayani game da mentaiko da tarako suna samuwa a wannan Harshen Jirgin Samaniya: Mentaiko .

Don wannan girke-girke, saboda karashi mentaiko an gauraye da cuku, kayan yaji yana da ƙwayar ɗan zuma, wanda shine dalilin da ya sa nake ba da shawarar yin garkuwa da kowanne maƙalafan Faransanci crostini tare da ƙananan dutse na sabon karashi mentaiko, kuma an cire shi da shichimi togarashi, wanda shine Jafananci 7 - kayan yaji barkono. Yana ƙara kawai ambaliyar zafi da ke cike da kirki mai mahimmanci.

Abin da Kayi Bukatar

• 10 zuwa 12 nau'i na gurasa na gurasa ko ƙananan crostini (nau'in ɓangaren baguette)
• 3 haske mai tablespoons
• cuku
• 1 yanki na karashi mentaiko (shayari cod roe)
• Shichimi Togarashi (Jafananci 7-kayan yaji barkono barkono) don dandana

Yadda za a yi shi

1. Adireshin zafi tanda zuwa low broil. A madadin, yi amfani da tanda wutar lantarki lokacin da kake shirye don kaɗa wa mentaiko Faransa.
2. Yanki zane a cikin kashi 1/2 inch zuwa 3/4 inch guda. A matsayin gajeren hanya, saya crostini, waxanda suke da nau'i na gurasa mai maɗaukaka da gaske.
3. A cikin karamin kwano, ƙara kirim mai tsami.
4. Yin amfani da wuka mai kaifi, toshe wani yanki na karashi mentaiko sac a tsaye a tsakiya, rarraba fata fara.

1. Cire ƙananan caviar daga bisani mai kwakwalwa tare da baya na wuka ko cokali. Ƙara game da 3/4 na caviar cikin kwano tare da kirim, kuma ajiye adadin caviar don amfani da shi azaman ado don daga baya. Ajiye adadin da aka ajiye a firiji.
2. Mix da kirim da karashi mentaiko caviar har sai an kafa shi don ƙirƙirar yaduwan gishiri.
3. Yada kyawawan kirim mai tsami da karashi mentaiko cakuda caviar mai kwakwalwa a kan kowane ɓangaren kowane katako.
4. Layin wata burodi tare da tsare (zaɓi), sa'an nan kuma layi da takarda tare da crostini da broil don kimanin 4 zuwa 5 da minti har zuwa saman na creamy yada launin ruwan kasa. Ina bayar da shawarar kallon crostini a cikin tanda kamar yadda gwaninta zai iya yin burodi da sauri.
5. Sanya da mentaiko Faransa, to, ku yi ado da kowanne yanki tare da karamin adadin caviar da aka ajiye, sa'an nan kuma ƙura tare da yayyafa shikimi togarashi (Jafananci 7-kayan cizon chili barkono). Ku bauta wa nan da nan. Mafi kyawun cin abinci a wannan rana, amma ana iya adana kayan ajiya a cikin firiji kuma a sake murmurewa, ko da yake wannan ba a bada shawara ba.

Tushen girke-girke:

1. Sauya cuku da mayonnaise ko ma man shanu.
2. Maimakon ƙuƙwarar mutum ɗaya, kuyi kokarin zartar da dukan ɓangaren faransanci daga sama zuwa ƙasa, dama a tsakiyar gurasa, sannan ku cika yanki tare da cuku mai tsami, kuma gasa don 'yan mintoci kaɗan.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	98
Total Fat	4 g
Fat Fat	2 g
Fat maras nauyi	1 g
Cholesterol	30 MG
Sodium	132 MG
Carbohydrates	6 g
Fiber na abinci	0 g
Protein	9 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.)