Neman babban hanya zuwa gauraye naman alade a cikin tanda? Wannan girke-girke mai girke mai sauƙi ba kawai yake ba da kaya ba, amma yana da sauƙi a kan dafa (da kuma tasafa) ma, saboda ana dafa kayan lambu da aka gaura a cikin guda. Ba komai ba ne idan kun yi amfani da ma'aunin mai naman abincin, wanda zai daidaita yawan zafin jiki na nama yayin dafa abinci. Ka tambayi mai sika don gurasar riba tare da ƙananan hajji guda shida daga kafada-su ne mafi juyiest. To, me ya sa bai ba wannan gurasar naman alade da crunchy crackling a tafi wannan lokacin hutu? Tabbas tabbas za a zama wurin maraba a kowane tebur.
Mun fassara kuma sun dace da girke-girke daga asali na Holland a Het Perfecte Varken . An sake buga shi a nan tare da izinin mai wallafa.
Abin da Kayi Bukatar
- 1 4 lb./1.8 kg. naman alade naman alade (game da, tare da akalla ribaye guda shida, fata)
- Gwangwani gishiri
- Fusin baƙar fata (wanda aka zuga)
- 1 Tbsp. man zaitun (ko dandana)
- 8 cloves tafarnuwa (thinly sliced)
- 6 sprigs na Rosemary (finely yankakken)
- 12 sanya Sage (finely yankakken)
- 1 Tbsp. man alade (ko man shanu)
- 7/8 kofin ruwan inabi farin (7 oz oz / 200 ml)
- 6 kananan shallots (ko 3 manyan wadanda, a yanka a cikin rabin lengthwise)
- 6 stalks seleri (a yanka a cikin 3-inch / 8 cm guda)
- 6 kananan karas
- 6 kananan turnips ( meiknolletjes, m saman farin duniya turnips)
Yadda za a yi shi
- Zabi nama. Ka tambayi kaman naman alade (wanda aka sani da alade ko naman alade) tare da riba guda shida (ƙidaya akan haƙari ɗaya da mutum) tare da fata. Naman kusa da nesa yana da laushi, yayin da naman kusa da kafada ya fi girma da kuma karin dandano. Ka tambayi maƙinka don yanke nama a tsakanin haƙarƙarin a iyakar (wanda aka sani da frenching ).
- Yi naman alade. Cire naman daga firiji akalla minti 30 kafin a dafa shi domin ya koma cikin zafin jiki. Yi la'akari da tanda zuwa digiri 350 na F (180 digiri C). Yin amfani da wukake (Stanley), cike fata da mai a cikin kullun (duba Tips). Rub da gurasa da gishiri, barkono, da man fetur (tabbatar da ka shiga cikin waɗannan sanannun shafuka da cavities) kuma ka zubar da tafarnuwa da yankakken ganyayyaki da ka yi.
- Brown da gurasa. Gasa man alade (ko man shanu) a cikin kwanon frying a kan matsakaiciyar zafi har sai mai yalwar mai. Brown da alade naman alade a kowane bangare (idan kukaji yana da isasshen yawa, za ku iya bincika nama a tsaye a cikin abincin gurasa). Zuba ruwan inabi a kan nama kuma ƙara da alamomin alkama da seleri. Saka nama a cikin gurasar gurasa tare da fata a gefen sama, kuma sanya a cikin tanda. Kuna iya so a yi amfani da tarkon / ragon idan yarinka mai gurasa yana da ɗaya - yana tabbatar da cewa kasan gabar ya cinye dafa abinci a ko'ina.
- Gudu naman alade. Gasa nama a cikin tanda na minti 25. Ƙara sauran kayan lambu kuma ya ba da dama don dafa don karin minti 25. Yanzu sanya nama a saman kayan lambu. Idan kayan lambu sun bushe, ƙara ruwa kadan don hana su daga konewa. Tsaftace naman ta hanyar yin amfani da shi tare da kayan dafa abinci a wasu lokutan lokacin sauran lokutan cin abinci. Naman alade zai zama ruwan hoda mai zurfi a wani digiri mai zurfin digiri na digiri C 140 (digiri na 58-60) - mai zafi ne mai mahimmanci a nan.
- Tsaya hawan gurasa kuma ku bauta. Cire gurasar gurasar daga tanda. Rufe ta da tsare da kuma ƙyale shi ya huta don minti 10. Sanya nama a kan katako, kuma ku bauta wa riba daya karɓa ta mutum. Ku bauta wa tare da tanda-gasassun kayan lambu.
Tips:
- Asiri ga mai kyau crackling shine tabbatar cewa fatar jiki ya bushe kafin ka dafa shi. Kyakkyawan hanyar da za ta taimakawa gawar gawar da aka kwashe shi ne a ajiye shi a cikin firiji. Buga kullun fata yana bada kitsen a ciki don ya kumbura kuma ya keta fata daga ciki. Yanke fata kafin ka saka a cikin tanda. Yin haka da wuri zai jawo hankalin danshi kuma ya sa ba zai yiwu ba don samun ƙwanƙwasa.
- Don cike fata a cikin ƙuƙwalwar launi, a yanka a gefe ɗaya a daya shugabanci sannan kuma a gaba daya shugabanci tare da wuka mai ma'ana domin ka ƙirƙirar wata lu'u-lu'u (kimanin ¼ zuwa ½ inch / 1 cm baya). Tabbatar cewa ka yanke kawai fata da kitsen kuma ba jiki mai mahimmanci ba. Bari mai tuƙinka ya yi haka idan kun kasance da tsoro.
- Kada ka rage la'akari da muhimmancin cin nama. A daidai lokacin ravenousness, dukkanmu sunyi saurin gaggawa, sai dai mu cike nama da nama. Me ya sa? Yin izinin nama don hutawa yana taimakawa wajen riƙe da ruwan 'ya'yan itace kamar yadda ya kamata kuma - musamman tare da naman alade - wannan shine abinda ke sa nama yayi kyau.
- Wannan hawan gurasar kuma yana da kyau tare da kiramo (na gargajiya na Dutch applesauce) da kuma rodekool (tsoma jan kabeji tare da apples)
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1234 |
| Total Fat | 65 g |
| Fat Fat | 22 g |
| Fat maras nauyi | 29 g |
| Cholesterol | 394 MG |
| Sodium | 424 MG |
| Carbohydrates | 21 g |
| Fiber na abinci | 4 g |
| Protein | 126 g |