Lambun tumaki yana da fifiko fiye da naman alade, amma yin su yana da sauki. Wannan girke-girke yana amfani da sinadarai na yau da kullum don cire haɗin gurasar gargajiya a cikin ɗan jinkirin mai dafa.
Wannan girke-girke yana kira ga juyayi farfadowa don amfani dashi, amma, tun lokacin dafa abinci shine tsawon 5 zuwa 7, za'a iya yin amfani da rago mai mahimmanci na rago kamar rago na kullun. Dogon, jinkirin dafa zai rushe dabbar haɗin gwiwa a cikin kafar kafar kafar da aka sa a cikin kafar da aka yi da kuma yatsa.
Abin da Kayi Bukatar
- 1 tablespoon kayan lambu man (ko karin-budurwa man zaitun)
- 4 loin lambun yankakken (ko kafada hannu)
- 2 tablespoons
- gari (duk-manufa)
- 2/3 kofin
- naman sa broth (ko
- kaza kaza )
- 1 (14.5-ounce) na iya tumatir (diced)
- 1 tafarnuwa tafarnuwa (minced)
- 1 maras nauyi tablespoon tumatir manna
- 4 haƙunƙari seleri (thinly sliced)
- Dash na gishiri mai kosher da barkono baƙar fata a ƙasa, don dandana
- Garnish: faski (yankakken)
Yadda za a yi shi
- Gasa man shuke-shuken a cikin skillet ko tsutsa a kan matsanancin zafi.
- Kaɗa ɗan rago ya ƙoshi tare da gari ka yi launin ruwan su da sauri a bangarorin biyu a cikin mai zafi.
- Canja wurin rago na lambun don rage mai dafa.
- A matsakaici na saucepan, hada nama ko kaza broth, tumatir da aka yanka da tumatir, tafarnuwa, da tumatir, da sliced seleri. Ƙara gishiri da barkono dandana. Ku kawo cakuda zuwa tafasa, kuna motsawa lokaci-lokaci.
- Zuba ruwan kwasar tumatir mai zafi a kan rago a cikin mai dan gishiri.
- Rufe kuma dafa a kan HIGH na minti 30, to, juya zuwa LOW kuma ci gaba da dafa abinci na 5 zuwa 7 hours.
- Ku ɗanɗani don bincika kayan yaji kuma ku bauta wa kandun da aka yayyafa shi da yalwa da faski.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 978 |
| Total Fat | 60 g |
| Fat Fat | 24 g |
| Fat maras nauyi | 26 g |
| Cholesterol | 258 MG |
| Sodium | 786 MG |
| Carbohydrates | 34 g |
| Fiber na abinci | 5 g |
| Protein | 74 g |