Gilashin labaran sune mafi ƙanƙanci, ƙaddamar da ƙuƙwalwar sausage. Yawancin cike da naman dabbar, waɗannan abincin da aka yi da sauƙi suna amfani da su a matsayin abincin abun ci a cikin sanduna da cafés na Dutch, kuma yana iya zama wani ɓangare na zaɓi na abinci mai yalwata, wanda aka kira bittergarnituur.
Wadannan sun kasance da hanyar amfani da sauran rassan ragout daga yin croquettes .
Duk da yake sau da yawa aka fassara a matsayin "m bukukuwa," wannan delicacy ba shi da wani dandano mai dadi. Sunan, a gaskiya, yana nufin al'adar yin hidima tare da abubuwan bitters , kamar jenever, kodayake suna jin daɗi tare da giya kwanakin nan. Kuma mai kyau kyawawan haɗuwa shi ne, za mu iya ƙara.
Akwai bambancin bambanci a kan jigogi, daga cin nama zuwa kayan lambu, da kuma daga shrimp zuwa cuku, amma wannan naman sa shi ne classic. Ku bauta wa tare da ƙwayar mulu mai tsami, irin su Dijon .
Abin da Kayi Bukatar
- Ga Abinci:
- 2 fam (1kg) shawan naman sa
- 1 babban albasa (quartered)
- 1/2 teaspoon baki peppercorns
- 1
- bay ganye
- 2 cloves
- Few sprigs sabo ne thyme
- Ga ƙudan zuma bukukuwa :
- 4 oz (100g) man shanu
- 1 kofin (120 g) duk-manufa gari
- 2 alkama (yankakken)
- 2 kofuna (500ml) madara
- 2 kofuna (500ml) nama naman sa (sanya daga dafa nama)
- 5 zanen gado unflavored gelatin ko 5 teaspoons powdered unflavored gelatin
- 1/2 kofin ruwan sanyi
- Salt, barkono da kadan nutmeg, dandana
- 1 bunch
- flat-leaf faski (finely yankakken)
- 1 tablespoon Mustard Dijon
- Ga Gurasa:
- 1/2 kofin abincin gari
- 1 zuwa 2 manyan ƙwaiye ƙwai
- 4 kofuna waɗanda sabo ne gurasa
Yadda za a yi shi
Cook da nama
- Ka sanya naman sa a cikin babban kwanon rufi da ruwa kawai don rufe nama. Ku zo zuwa simmer. Skim kashe kumfa kuma ƙara albasa, peppercorns, bay ganye, cloves, da thyme.
- Komawa a tafasa, rage zafi kuma bari simmer na 'yan sa'o'i har sai naman ya tausayi.
- Cire naman kuma bari shi sanyi. Rage ruwa mai dafa abinci kuma an ajiye don amfani da baya. Lokacin da nama ke da sanyi, yanke shi a kananan cubes.
Yi Kudan zuma Cikin Cakuda
- A cikin babban launi, yi roux tare da man shanu, gari, da yankakken yankakken. Yi amfani da roux don yin salpicon (duba bayanin da ke ƙasa) ta hanyar ƙara madara da kuma kofuna 2 (500ml) na mai nama mai cin nama. Bari shi a tafasa, rage zafi kuma bari ya simmer tsawon minti 30, motsawa akai-akai.
- Narke gelatin a 1/2 kofin ruwa mai sanyi kuma ƙara zuwa salpicon simmering, motsawa a kai a kai. Ƙara gishiri, barkono, nutmeg, faski, mustard da naman alade, hadawa da kyau. Rufe tare da filastik kunsa kuma firiji har sai sanyi.
Shafi da Fry da Beef Balls
- Gudu teaspoons tarin salpicon cakuda cikin m, ko da-girma bukukuwa - kimanin 60 a duka. Gurasa su sau biyu.
- A halin yanzu, zafi man a cikin zurfin fryer zuwa 356 F (180 C). Gasa da alhakin a cikin batches har sai da zinariya. Cire daga fryer kuma magudana kan toweling takarda. Ku bauta musu da zafi da Dijon mustard.
Lura: Salpicon shine Kalmar Faransanci wanda ke nufin wani shirye-shiryen da aka yi na daya ko fiye da kayan da ke dafa abinci waɗanda aka sanya su da ƙuƙwalwa, kuma an ɗaure su da miya.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 310 |
| Total Fat | 13 g |
| Fat Fat | 6 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 59 MG |
| Sodium | 438 MG |
| Carbohydrates | 25 g |
| Fiber na abinci | 2 g |
| Protein | 22 g |