Ink saƙa yana ƙara ƙanshin cin abinci mai cin abinci na squid dafa shi da tumatir , albasa, barkono barkono, da tafarnuwa . An sayar da tawada tawada a kasuwannin kaya da yawa wanda ke dauke da abincin teku. Idan ka tsabtace squid naka, zaka iya girbi ink kwaminka naka .
Abin da Kayi Bukatar
- 1/2 tumatir tumatir (unpeeled da yankakken yankakken)
- 1 kananan albasa albasa (kusan yankakken)
- 1 kananan kore kararrawa barkono (tsabtace na veins da tsaba da kuma yankakken)
- 1/4 kofin faski (da tabbaci cushe, wajen yankakken lebur-leaf)
- 12 kananan tafarnuwa cloves (peeled)
- 6 gurashin man zaitun na cakula (Furo)
- 1 laban tsabtace squid (yanke cikin 1/2-inch guda)
- gishiri dandana
- 1 babban leaf leaf (karya sama)
- 1 m teaspoon sugar
- 1 teaspoon squid tawada (kamar, diluted a 2 Tablespoons vinegar)
- black barkono dandana
Yadda za a yi shi
- Sanya tumatir , albasa, barkono mai laushi, faski, da kuma 4 na tafarnuwa tafarnuwa a cikin kwalba na jini da saje don 'yan dan lokaci don yin rubutun tsarki. Ajiye.
- Gasa man zaitun a babban kwanon frying ko wani kwanon rufi, ƙara 4 tafarnuwa cloves, gushe, kuma toya har sai launin ruwan kasa mai duhu. Cire tafarnuwa da zubar.
- Sanya sauran albarkatun cloves, a zub da su, a cikin kwanon rufi tare da squid , yayyafa da gishiri, da kuma motsa da sauri, tofa shi daga lokaci zuwa lokaci (gaske mai raɗaɗi), na tsawon minti 2 zuwa 3.
- Ƙara tumatir puree, leaf leaf, sugar, squid tawada , da barkono kuma dafa da sauri don kimanin minti 6 don rage sauya. Ya kamata squid ya kasance mai tausayi amma har yanzu dan kadan. Idan miya ya kasance kadan kamar ruwa amma an dafa squid, tofa da kwanon rufi a gefe ɗaya kuma rage sauya don karin minti 4.
Wannan tasa yana mafi kyau a kan wani gado na fararen shinkafa .
• Yadda za a tsaftace squid da girbi ink
Bayanin girke-girke: by Diana Kennedy (Bantam)
Rubuta tare da izini.