'Yan Romaniyawa masu cin nama ne, musamman ma a cikin hunturu. Wannan tukunyar tukunya guda daya ko naman alade da dankali ( cartofi cu carne de porc ) yana da girke- sauye-sauye -girke na zuciya don yin bulala a daren jiya kafin ya yarda da dandano a cikin dare. Har ila yau, kamar yadda mai kyau cin abinci ranar da aka yi. Har ma dan takarar kirki ne don yin aiki da hankali idan ana naman alade da albasa kafin a kara su dafa abinci. Lovage, faski, da Dill suna da kayan shahararren da ake amfani dasu a cikin abincin da ake amfani da ita a Romanian, kuma zan ba da shawarar faski da dill a matsayin kari ga wannan sutura. Lovage Ina ajiyewa don miyan miyan Romanian ko ciorbă .
Wannan tasa ne mai kyau da aka yi amfani da shi na Romanian porridge ko mamaliga ko polenta a cikin Italiyanci (abincin mama da ke ƙasa yana iya ninka sau biyu), amma za'a iya amfani da wannan sata a kansa. Ga hoto mafi girma na dankali dan Romania da naman alade.
Abin da Kayi Bukatar
- Ga Stew:
- 1 laban naman alade naman, mai tsabtaccen mai da kuma yanke cikin guda 1-inch
- Lard, mai naman alade ko mai ga frying
- 2 manyan albasa, yankakken yankakken
- 2 teaspoons tumatir manna
- 1 tablespoon kayan lambu kayan lambu
- 1 teaspoon zafi ko m paprika
- Salt da barkono dandana
- 1 laban dankali, peeled da kuma yanke cikin 1-inch cubes
- Dill dump ko faski don ado
- Ga Mamaliga:
- 1 1/4 kofuna waɗanda ruwa ko stock
- 3/4 teaspoon gishiri (ko kayan lambu kayan yaji)
- 1 tablespoon man shanu
- 1/2 kofin m yellowmeal
- Kirim mai tsami ya dandana (na zaɓi)
- Tilashin Telemea ko feta don dandana (zaɓi)
- Fresh ganye na zabi dandana (na zaɓi)
Yadda za a yi shi
- Don yin stew: A cikin babban skillet tare da murfi ko tanda Holland, sauté da naman alade a man alade, gishiri mai naman alade ko man har sai launin ruwan kasa a kowane bangare. Ƙara albasa da sauté har sai ya zama translucent. Ƙara ruwa ko kayan don rufe nama. Ku zo zuwa tafasa. Rage yawan zafin jiki, rufe kuma bari simmer har sai naman alade ya kusan ƙarewa.
- Lokacin da naman alade ya kasance da taushi, ƙara dankali, tumatir manna, Vegeta, paprika, gishiri da barkono dandana, motsawa don hada. Sa'an nan kuma ƙara dankali. Koma cakuda zuwa tafasa, ƙara ruwa ko jari, idan ya cancanta, rage yawan zafin jiki, murfin, kuma simmer har sai dankali da naman alade ne m.
- Cire daga zafin rana kuma ƙara dillin yankakken ko faski. Ku bauta tare da mamaliga.
- Don yin motsawa: A cikin karamin sauyi, kawo ruwa zuwa tafasa. Ƙara gishiri ko Vegeta da man shanu, da ke motsawa don narkewa. Yin amfani da cokali na katako, ƙara maƙun daji sosai a hankali, yayin da ke motsawa a lokaci guda.
- Sauke kan zafi mai zafi, sauyawa akai-akai, har sai ya yi girma kuma ya fara cirewa daga gefen tukunya, kimanin minti 35-40. Ku bauta wa zafi.
Idan ana so, yayin da mamiri har yanzu yana zafi, ƙara man shanu, cuku, kirim mai tsami, da ganye. Har ila yau, ana iya yin amfani da Mamita tare da kirim mai tsami. Ana iya ninka mamari a cikin kwanon rufi. Lokacin sanyi, ana iya ficewa a kan wani katako, a yanka a cikin murabba'i da sauteed a man shanu har sai da kullun.