Tare da girmamawa sosai a kan tagine da couscous a cikin abinci na Moroccan , yana iya zama abin mamaki cewa shinkafa yana samun wuri a manyan teburin Moroccan, yana nunawa a salads, paellas, kayan abinci, da kuma kayan abinci. Yayinda ake shinkafa shinkafa da yawa a gidajen da yawa, wannan kyakkyawan gefen Moroccan an ba shi magani ta hanyar simintin shinkafa a broth tare da kayan lambu, saffron da sauran kayan yaji na Moroccan . Zai iya tsayawa kadai a matsayin gefen mai gamsarwa ko abincin ganyayyaki, amma burina na gaba shine in zama shi a matsayin gado na Saccron Chicken na Moroccan .
Gwada kayan lambu da na bayar don launi da dandano, ko bambanta tasa ta yin amfani da kofin ko fiye da kayan kayan da aka zaɓa na zabi. Ƙarin bayanan da ke ƙasa yana ba da bambancin yadda za a rika kula da kayan aiki.
Abin da Kayi Bukatar
- 2 kofuna waɗanda matsakaici ko tsawon hatsi shinkafa
- 2 tablespoons unsalted man shanu
- 2 kayan lambu mai ganyayyaki ko man zaitun
- 1 albasa mai girma, yankakken OR 1 babban sarƙaƙƙiya, sliced ko yankakken
- 2 zuwa 4 cloves tafarnuwa, guga man ko yankakken finely
- 1/4 kofin sabo ko daskararre *
- 1 ja ko launin kararrawa barkono, yankakken *
- 1 karas, peeled da yankakken *
- 1 ko 2 kananan guda (2 zuwa 3 ") na itacen kirfa
- 1/2 teaspoon gishiri, ko dandana
- 1/2 teaspoon Ginger
- 1/2 teaspoon farin barkono
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 kofin yankakken sabo ne cilantro ko faski
- 4 1/2 kofuna (game da lita 1) na kaza ko kayan lambu
- 1/2 teaspoon saffron threads
Yadda za a yi shi
* Za ka iya canza wasu kayan lambu na zabi, har zuwa 1 kofin.
1. A cikin kwanon rufi, ƙone kayan kusa da tafasa da kuma riƙe dumi.
2. Kuyi zanen saffron a hankali don minti daya a cikin karamin skillet, har sai busassun bushe don crumble. Crush su kuma ƙara zuwa stock.
3. Yayinda kayayyaki ke da zafi, hada sauran sinadaran da suka rage a cikin mai zurfi ko gilashi 4-quart. Kafa shinkafa da kayan lambu a kan zafi mai zafi, yin motsawa akai-akai, kimanin minti 10, ko har sai albasarta su shude kuma shinkafa fara launi.
4. Ƙara kayan abinci da saffron zuwa shinkafa, sau ɗaya kawai. Ku zo da kayan kuɗi don kuzari da dandano don gishiri. Shirya kayan yaji kamar yadda ake so.
5. Rufe shinkafa, rage zafi zuwa ƙasa, kuma simmer a hankali kuma ba tare da dadi ba, na kimanin minti 25, ko kuma sai an shayar da ruwa kuma shinkafa mai taushi ne.
6. Sanya shinkafa da cokali mai yatsa, kuma ku bauta.
Tips
- Idan ka fi son samun rubutun gamsu ga kayan lambu, ka sa su a gefe yayin da shinkafa ke dafa; sa su a hankali a cikin shinkafa kawai kafin yin hidima.
- Idan kana da masu cin nama, za su iya yin amfani da kayan lambu don sauƙaƙe su su matsa zuwa gefe. Ko kuma, tumbe su sosai sosai don taimakawa wajen canza su.
- Don masu ƙaunar gaskiya, ƙãra yawan kayan lambu da kuma barin su karin chunky don su iya jin dadin dandano tare da shinkafa.
- Wasu Moroccan suna son wanke da / ko yin shinkafa don rabin sa'a ko don haka don cire kullun. Ba na damu da fiye da sauri ba, amma idan kunyi shinkafa ku, tabbatar da amfani da dan kadan kadan da kuzari ruwa kuma ku rage lokacin cin abinci don hana mushy texture.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 496 |
| Total Fat | 22 g |
| Fat Fat | 7 g |
| Fat maras nauyi | 10 g |
| Cholesterol | 80 MG |
| Sodium | 286 MG |
| Carbohydrates | 48 g |
| Fiber na abinci | 6 g |
| Protein | 28 g |