Gwada wannan abincin mai dadi, mai juyayi na lambun girkewa a lokacin da za ku so ku ciyar da rana a cikin dafa abinci. Yana buƙatar sa'o'i bakwai don dafa amma ba ka buƙatar tsayawa a kan shi, baza shi a cikin tanda kuma kawai yana buƙatar yin gyare-gyaren ido akan shi daga lokaci zuwa lokaci.
An yi amfani da kayan lambu tare da ganye, kayan lambu, da ruwan inabi, wannan ragon na ɗan rago ya bushe har sai ya fadowa-baya tausayi. Abin ƙanshi mai banƙyama da rago da kayan marmari da ke haifar da su suna cinyewa yana da kyau sosai, duk da haka gidan gida, tasa mai dadi don dafa kamar yadda yake aiki.
Abin da Kayi Bukatar
- 6-laban kafa na rago
- 10 cloves tafarnuwa, yanke lengthwise a cikin sandunansu
- Ga Marinade:
- 2 tablespoons
- man zaitun
- 1 tablespoon gishiri
- 1 tablespoon crushed, sabo ne Rosemary
- 2 teaspoons yankakken,
- sabo ne thyme
- 1 teaspoon rubbed sage
- 1 teaspoon ƙasa baki barkono
- 4 1/2 kofuna waɗanda bushe farin giya
- Ga Kayan lambu:
- 4 leeks, yankakken yankakken
- 1 karamin tushe seleri
- 5 manyan karas, a yanka a cikin manyan chunks
- 4 ɗawainiya, ƙaddamarwa
- 4 albasa, quartered
- 6 cloves tafarnuwa
- 2 teaspoons gishiri
- 3/4 teaspoon ƙasa baki barkono
Yadda za a yi shi
- Tare da wuka mai maƙarƙashiya, ƙera zurfin ramuka mai zurfi 1/2-waƙa da aka watse a ko'ina cikin farfajiya na rago. Saka sanduna na tafarnuwa cloves cikin ramuka. Mix da man zaitun, gishiri, tudu, thyme, sage, da barkono fata.
- Rub da gefen nama tare da manna na ganye da kuma sanya gurbin rago a cikin babban tanda na Holland. Ka zubar da giya mai ruwan inabi a gefen kwanon rufi; kauce wa zubar da ruwan inabi a kan naman da kanta, don ci gaba da cike da ganye. Gyara ragon ɗan rago na tsawon sa'o'i 2, juya sau ɗaya kowace minti 30.
- Yi la'akari da tanda zuwa 275. Sanya tudun Holland a cikin tanda mai dafafi da kuma dafa da rago da marinade tare da 1 kofin ruwa, an rufe shi, don tsawon sa'o'i 3, yana cin abinci tare da gishiri a wani lokaci. Ruɗa kwanon rufi kuma sanya kayan lambu mai gishiri, yafa masa gishiri da barkono, a kusa da tarnaƙi na rago.
- Ci gaba da cin gajiyar rago da kayan lambu don tsawon sa'o'i 4, kuna yin basting lokaci-lokaci, har sai naman ya sauƙi ya kashe kashin. Cire ƙwanƙun gurasa na lambun da kayan lambu zuwa kayan aiki da kuma bada izinin hutawa na mintina 15. Yayin da ragon gurasar yana hutawa, ku ɗanɗana sauti da kuma rage su ta hanyar simmering na mintoci kaɗan, idan ya cancanta. Ku bauta wa rago na awowi bakwai, sliced ko shredded, tare da gishiri mai zafi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1210 |
| Total Fat | 69 g |
| Fat Fat | 29 g |
| Fat maras nauyi | 30 g |
| Cholesterol | 319 MG |
| Sodium | 1,800 MG |
| Carbohydrates | 32 g |
| Fiber na abinci | 5 g |
| Protein | 88 g |