Ratatouille wani kayan aiki ne na kayan gargajiyar gargajiya wanda ya samo asali ne a garin Nice. Wannan yana iya kasancewa asalin tawali'u, amma stew ya ci gaba da zama sananne da ƙaunarsa, a duniya kuma ba za a iya ɗaukarsa a matsayin abinci ga matalauci a yau, ko da shike har yanzu yana da abinci maras amfani idan an sayo kayan lambu a kakar.
Yana da mahimmanci lokacin yin wannan tayi don tabbatar da kai tsaye ga tushen sa a kudancin Faransa inda barkono, tumatir da tafarnuwa suna girma sosai. Har ila yau, yi amfani kawai da man zaitun mai kyau (idan za ka iya samun karin man fetur na Faransa daga Provence, har ma ya fi kyau ko da yake ba lallai ba) domin wannan yana taimakawa ga dandano na tasa. Dan hatsari tare da mai mai yawa, musamman waɗanda ba daga Faransa ba ne, za su iya dandana dandano kuma tasa zai rasa amincin.
Wannan fassarar tana tafiyar da albasarta da barkono sosai kafin ya kara su da sauran kayan, yana ba da kyaun dandano mai ban sha'awa ba tare da ƙarin ƙari ba. A karshe, daya daga cikin asirin yin cikakke Ratatouille shine, kada kuyi motsawa ko yawa don haka dukkanin kayan lambu sun haɗu.
Kayan girke: Yi amfani da barkono mai launin launi da kuka fi so, daga launin ruwan kasa zuwa kore, da wani abu a tsakanin.
Abin da Kayi Bukatar
- 1 lb. eggplants (a yanka a cikin cubes)
- 2 1/2 teaspoons gishiri (rabu)
- 2 1/2 lbs. tumatir (peeled)
- 3 cloves tafarnuwa (crushed da yankakken)
- 1/2 teaspoon barkono barkono
- 1/4 kofin gurasar sabo (basically cushe, yankakken)
- 3/4 kofin tulin-leaf faski (loosely fashe, yankakken)
- 1 1/2 lbs. albasa (fari, thinly sliced)
- 3 barkono barkono (ja ko rawaya, cored, seeded, da yankakken)
- 2 lbs. zucchini (yanke lengthwise sa'an nan kuma cikin 1/2-inch yanka)
- 2 lbs. yellow squash (yanke lengthwise sa'an nan kuma zuwa 1/2-inch yanka)
- 1/3 kofin ruwan inabi mai dadi (bushe)
- 1 zuwa 2 tablespoon man zaitun (mai kyau quality karin budurwa, da ƙarin don bauta)
Yadda za a yi shi
Sanya guda ɗaya takarda na tawul na takarda a manyan faranti biyu. Sanya cubed eggplant uwa da faranti kuma yayyafa da 1 ¾ teaspoon gishiri. Yarda da eggplant don zama na minti 20; an san wannan a matsayin degorgement , wanda ke nufin gishiri ya rushe kowane ruwa a cikin kwanciya wadda ake takarda ta hannun takarda kuma ya sa tasa ta zama maras nauyi.
A cikin babban sauyi, a hankali a dafa tumatir, tafarnuwa, barkono baƙi, Basil, da faski, gano, a kan matsanancin zafi.
Kada ku tafasa da kayan lambu kamar yadda wannan zai juya su cikin rikici, kayan lambu dafa shi sannu-sannu zai kiyaye kowanne daga cikinsu,
A cikin babban skillet, sa da albasarta da barkono a cikin karamin man zaitun a kan matsakaici-zafi kadan na minti 10, yana motsawa lokaci-lokaci, har sai kayan lambu suna da sauƙi. Cire skillet daga zafi kuma canza kayan lambu zuwa launin tumatir.
Kafa da tsire-tsire da tsirrai da takarda da kuma ƙara da shi, tare da zucchini zuwa cakuda tumatir. Rufe tukunya da kuma dafa stew a kan matsanancin zafi na minti 45, har sai kayan lambu suna da taushi. Ƙara farin giya da ¾ teaspoon gishiri kuma dafa don karin minti 5.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 129 |
| Total Fat | 3 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 0 MG |
| Sodium | 507 MG |
| Carbohydrates | 24 g |
| Fiber na abinci | 7 g |
| Protein | 5 g |