Wannan girke-girke na Yaren mutanen Poland steak tartare ko befsztyk tatarski daga shugaba Marek (Mark) Widomski, kafa kuma darektan Cibiyar Culinary a Cracow, Poland.
Tun da nama da kwai a cikin wannan tasa suna cin ganyayyaki, amfani da mafi yawan abincin naman sa mai yalwaci wanda zaka iya samuwa daga makiyayi da ka dogara, da kuma qwai mai tsaka.
Daskarar da tsirrai kwai fata daga wannan girke-girke da kuma amfani da su a cikin waɗannan ƙullun kwai farin girke-girke .
Abin da Kayi Bukatar
- Ga Steak Tartare:
- 1 lita mai kyau mai kyau naman sa tender (rinsed, sinew cire da ƙasa m ko finely yankakken)
- 1 tablespoon Yaren mutanen Poland hatsi mustard (ko wasu na yaji ruwan kasa mustard)
- 1 tablespoon man zaitun
- 1 manyan pasteurized kwai gwaiduwa
- 1 teaspoon faski (finely yankakken)
- Salt da barkono dandana
- Ga Garnish:
- 1 manyan pasteurized kwai gwaiduwa
- 1 matsakaici albasa (finely yankakken)
- 2 kananan dill pickles (yankakken yankakken)
- 3 tablespoon capers
- 6 yanka burodi don
- wuraren yabo
Yadda za a yi shi
- A cikin kwano mai laushi, hada 1 launi ko ƙasa ko naman yankakken yankakken nama, 1 tablespoon Yaren mutanen Poland mustard ko wasu kayan yaji mai launin ruwan kasa, 1 tablespoon man zaitun, 1 manyan pasteurized kwai gwaiduwa, 1 teaspoon finely yankakken faski, da kuma gishiri da barkono dandana. Rubuta shi a cikin tudu da wuri a kan farantin karfe.
- Yi dan kadan a tsakiya na tartare kuma sanya gwaira mai yalwaci a ciki. Ku kewaye tartare tare da albasa guda uku masu yankakken albasa, 2 ƙananan yankakken yankakken Dill pickles da 3 tablespoons capers. Ku bauta wa nan da nan. Yana da al'ada don haɗuwa da dukkan abincin sinadaran tare da cin abinci tare da wuraren gishiri.
Lura: Bambanci sun haɗa da hada dasu da maye gurbin jan albasa don albasa rawaya.
Tushen Steak Tartare
Har yanzu akwai juriya a kan wannan, amma an yi imani cewa steak tartare (wanda aka fi sani da naman sa tartare) ya samo asali ne a lardin Baltic na Rasha inda, a zamanin da aka saba da shi, Tatars ya shayar da nama tare da wuka kuma ya ci shi a yayin da yake kan doki zuwa kauce wa dakatar dafa abinci.
Sauran sunyi imani cewa an shirya tasa a cikin gidajen cin abinci na Faransa a kusa da farkon karni na 20, kuma an san shi a matsayin steak zuwa Amurka, wanda aka fassara a matsayin hatsin Amurka.
Abin da ya rage shi ne cewa tasa na da ban sha'awa a ko'ina cikin Yamma, Tsakiya da Gabas ta Tsakiya, idan ba a duniya ba a cikin wata hanya ko wata. A Belgium, an yi amfani da shi tare da fries kuma, a Denmark da Jamus, ana amfani da su a kan gurasa gurasa. Italiyanci suna kira wannan fasalin wannan tudu carne cruda . Yayin da ake sliced tenderlyin ne kuma ba ƙasa ba, ana san shi da Italiyanci carpaccio .
Ƙari game da Cibiyar Culinary a Cracow
Chef Mark da ma'aikatansa a Cibiyar Culinary a Cracow suna ba da komai a kowane abu daga abinci mai cin abinci zuwa kayan abinci mai mahimmanci, suna biyan bukatun kowa, a cikin harshen Turanci, Turanci, da sauran harsuna.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 346 |
| Total Fat | 18 g |
| Fat Fat | 6 g |
| Fat maras nauyi | 8 g |
| Cholesterol | 369 MG |
| Sodium | 605 MG |
| Carbohydrates | 10 g |
| Fiber na abinci | 1 g |
| Protein | 34 g |