Naman kaza abinci ne mai mahimmanci wanda ke nufin sun bukaci magani na musamman a canning, amma wannan farin giya na ruwan inabi yana yin tarkon a hanya mafi kyau. Wadannan namomin kaza sun yi amfani da kayan Italiyanci, zright tafarnuwa, barkattun barkono barkono da barkono barkono. Nada madaidaici daga kwalba ko ƙara zuwa salatin, faranti na ƙwanƙasa ko cacuterie faranti. Wadannan abin mamaki ne mai sauƙi don haɗuwa tare da irin wannan ciya mai dandano!
An sake buga wannan girke-girke tare da izinin daga Not Your Mama's Canning Book by Rebecca Lindamood, © 2016 Page Street Publishing.
Abin da Kayi Bukatar
- Nau'i-nau'in namomin kaza guda uku (1.3 kg / 1.4 kg), fiye da 1 1/2 inch / 4 cm a fadin ɓangarensu mafi girma)
- 1/2 kofin / 120 ml lemun tsami ruwan 'ya'yan itace (bottled)
- 1 1/4 kofuna waɗanda / 300 ml farin giya vinegar (tare da 5% acidity)
- 1 kofin / 237 ml man zaitun (tsarki)
- 5 tafarnuwa cloves (ɗauka da sauƙi smashed kuma peeled)
- 1 1/2 teaspoon / 8 g gishiri (kosher)
- 1 1/2 teaspoon / 2 g oregano (dried)
- 1 1/2 teaspoon / 1 g Basil (dried)
- 1 teaspoon crushed ja barkono flakes
Yadda za a yi shi
Yi hankali a wanke namomin kaza kuma a datse mai tushe don haka ba su da ¼ inch (6 mm) daga murfar naman kaza. Yi amfani da mai tushe a wata girke-girke. Kuna iya yanke namomin kaza mafi girma idan ka so, amma ba lallai ba ne. Ƙara zuwa babban ɓangaren bakin karfe tare da ruwan 'ya'yan lemun tsami kuma ya rufe namomin kaza tare da ruwan sha. Ku zo zuwa tafasa. Lokacin da ta kai ga tafasa, saita na'urar ku kuma bari ta tafasa don
5 da minti.
Cire da namomin kaza kuma ka ɗora su cikin rabin rami (240 ml) kwalba suna barin ½ inch (13 mm) na sararin samaniya.
A wani saucepan, saro tare da farin giya vinegar, man zaitun, tafarnuwa cloves, gishiri, oregano da Basil ganye, da kuma crushed ja barkono flakes. Ku kawo wannan cakuda ga tafasa a kan matsakaici-zafi. Kifi tafarnuwa daga tafasa da kuma gwaninta a cikin tsuntsaye a kowanne gilashi. Sanya vinegar da man shafawa mai kyau da ladle a kan namomin kaza a cikin kwalba, rike ½ inch (13 mm) na sararin samaniya. Sanya tawul na takarda tare da vinegar kuma amfani da shi don shafe gindin kwalba mai tsabta. Gyara gilashin kwalba a wuri kuma ka dage ta dace.
Yi amfani da ƙuƙuka na canning don canja wurin kwalba zuwa gwangwani da aka cika da ruwan zãfi wanda yake rufe ɗakunan da 2 inci (5 cm). Sanya murfin gwangwani a wuri, mayar da ruwa zuwa tafasa da kuma aiwatar da minti 20. Yi amfani da jigilar kwalba a cikin takalmin tawadar gyaran gashi ko kuma kayan haya na waya sannan su ba su damar kwantar da hankali gaba daya, zai fi dacewa da dare, kafin cire zobba, wanke kayan wanke da lakabi.
BABI NA COOK
- Bayan yin aiki, tabbas za ku lura cewa man da vinegar sun rabu a cikin kwalba. Wannan ba dalili ba ne. Kullum ina bana kwalba mai tsage ko biyu don sake sake su kafin in bude shi.
- Kada ku ɗora wannan riguna da ke kewaye da namomin kaza! Zaka iya amfani da wannan a matsayin tsayawar kadai Abincin salatin Italiyanci ko marinate kaza ko alade tare da shi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 184 |
| Total Fat | 14 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 10 g |
| Cholesterol | 0 MG |
| Sodium | 366 MG |
| Carbohydrates | 4 g |
| Fiber na abinci | 1 g |
| Protein | 10 g |