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Lamban Rago samfuri ne mai “rikitaccen hali”. Amma wannan baya sa ya rasa halayensa na musamman. Mutanen Asiya suna girmama shi musamman kuma ana ɗaukarsa mafi kyawun duk nau'in nama da ake da su. Yaya kuma nawa ake dafa rago? Wadanne jita -jita ya kamata ku fara koya? Menene manyan abubuwan da suke dafuwa? Muna fahimtar komai cikin tsari kuma muna cika bankin girke -girke.
Dalilin Ferghana
Ana shirya pilaf na Real Ferghana kawai daga rago, tare da ƙari mai mai. Abu na biyu da ake ci akai akai shine fermented devzira rice. Amma idan ba a can ba, za ku iya amfani da wata dabara kuma ku maye gurbin ta da doguwar shinkafar hatsi. Ba zai zama mafi muni ba.
Sinadaran:
- naman alade-1 kg
- shinkafa - 1 kg
- karas rawaya - 1 kg
- mai mai-400 g
- tafarnuwa - 2 shugabannin
- albasa-2 shugabannin
- zafi ja barkono - 2 pods
- gishiri mai gishiri - 2 tsp.
- zira - 1 tsp.
- albasa mai shuni da dill don hidima
Muna tsabtace shinkafar a hankali kuma mu wanke, mu cika ta da ruwan sanyi, mu bar ta jiƙa na rabin awa. Muna tsabtace rago daga fina -finai da tsiri, yanke shi cikin manyan cubes. Ana yanka karas a cikin dogon dogayen bakin ciki, albasa-rabin zobba.
Muna narke kitsen a cikin kasko, cire naman alade, sa nama da soya da sauƙi don rufe ruwan 'ya'yan itace. Daga nan sai ki zuba albasa, idan ya yi launin ruwan kasa sai ki zuba karas din ki da yaji komai da cumin. Soya nama da kayan lambu har sai launin ruwan zinari, zuba ruwa domin ya rufe su gaba ɗaya. Lokacin da taro ya tafasa, rage harshen wuta zuwa matsakaici, sanya tafarnuwa da aka ƙeƙashe daga babba babba. Muna shan wahala tare gaba ɗaya na rabin sa'a.
Yanzu mun shimfiɗa shinkafa koda, zuba tafasasshen ruwa akan yatsu biyu. A kowane hali, kada ku dame ƙananan yadudduka. Rufe kaskon tare da murfi kuma dafa a kan ƙaramin zafi har sai ruwan ya ƙafe. A ƙarshe, muna haƙa barkono mai zafi a cikin shinkafa kuma nace Ferghana pilaf na mintuna 30. Ku bauta masa, an kawata shi da albasa mai ruwan shuni da dill.
Ku ɗanɗani da launi na Jojiya
Ofaya daga cikin shahararrun jita -jita tare da rago a Georgia shine kharcho soup. A zamanin da, ana ƙara masa sha'ir da sha'ir, tunda shinkafa ba ta da yawa. Amma a tsawon lokaci, ya shiga cikin girke -girke. Kuma babban abin burgewa shine walnuts da tkemali sauce. Muna ba da shawarar juyawa zuwa miyan kharcho na gargajiya.
Sinadaran:
- rago a kan kashi-500 g
- ruwa - 2 lita
- albasa-5 inji mai kwakwalwa.
- tafarnuwa - 3 cloves
- dogon shinkafa-100 g
- goro - 100 g
- cilantro - 1 bunch
- gishiri - 2 tbsp. l.
- hops-suneli-1 tsp. l.
- man kayan lambu - 2 tbsp. l.
- ganyen bay, gishiri, ja barkono, barkono baƙi-dandana
Cika rago da ruwan sanyi a cikin tukunya, a tafasa. Mun kwanta rabin gungun coriander da albasa guda 1. Dafa nama na awanni 2, a koyaushe cire kumfa. Gwargwadon kayan miya ana tace shi kuma a sake kawo shi.
Zuba shinkafar da aka wanke a ciki ta dahu na tsawon minti 20. A lokaci guda, muna wuce sauran albasa. Haɗa duk kayan ƙanshi a cikin turmi kuma ku durƙusa tare da kwari. Muna dafa broth tare da su tare da hops-suneli. Na gaba, muna aika walnuts ƙasa a cikin ɓarna.
Yanke rago daga kashi kuma sanya shi a cikin wani saucepan. A ƙarshe, mun sanya tafarnuwa ta wuce ta latsa, yankakken coriander da gishiri. Dafa kharcho na wasu mintuna 2-3, rufe shi da murfi kuma barin na awa ɗaya don ƙanshi da dandano su bayyana sosai.
Wannan kafa ce kyakkyawa!
Ƙafar da aka dafa ta rago za ta zama kwanon kambi a kan kowane teburin biki. Babban abu shi ne don marinate shi ya fi tsayi. Sannan naman zai juya cikin ciki kuma za a rufe shi da ɓawon burodi mai daɗi. Daɗaɗɗen kayan ƙanshi za su ba shi ƙanshin na musamman.
Sinadaran:
- kafar rago - 1 pc.
- tafarnuwa - 1 shugaban
- Rosemary, thyme, black and red pepper-1 tsp kowanne.
- gishiri - 3 tsp.
- sabon dankali-600 g
- kayan yaji don dankali - dandana
- albasa - kawuna 2
- man kayan lambu - 5 tbsp. l.
Mun yanke kitsen da ya wuce kima daga kafar rago, mu wanke shi da kyau sannan mu bushe. Muna wuce tafarnuwa ta hanyar latsa, shafa shi da gishiri da kayan yaji, zuba a cikin cokali 3 na man kayan lambu. Shafa sakamakon cakuda akan ƙafar rago daga kowane bangare, ƙarfafa fim ɗin abinci a cikin kwano kuma ku bar yin ruwa a cikin dare.
Yanzu a hankali a wanke dankali tare da goga mai ƙarfi kuma a bushe. A shafe shi da kayan kamshi, a yayyafa da sauran mai, a girgiza da kyau. Mun sanya kafa a cikin burodin burodi, rufe shi da dankali kuma sanya shi a cikin tanda a 200 ° C na awanni 2. Ku bauta wa duk ƙafar rago mai launin ruwan kasa, wanda aka ƙawata tare da tsiron Rosemary da tubers na dankalin turawa.
Solo akan haƙarƙarin rago
Hakarkarin rago zai ba da farin ciki na musamman ga gourmets. Yadda za a dafa su a gida ba tare da barbecue ba? Aauki babban mold, zuba ruwa kaɗan kuma sanya gasa daga tanda a saman. A kan irin wannan gasa mai ƙyalƙyali, haƙarƙarin zai fito daidai. Musamman idan kun ƙara su da kyakkyawan glaze.
Sinadaran:
- hakarkarin rago-1.5 kg
- ƙasa thyme, oregano, farin barkono, tabasco sauce-1 tsp.
- paprika ƙasa - 3 tsp.
- tafarnuwa-2-3 cloves
- lemun tsami - 1 pc.
- man shanu - 100 g
- bushe farin giya-100 ml
- zuma, Dijon mustard, sukari-3 tbsp. l.
- gishiri - dandana
Muna wanke da bushe hakarkarin rago. Rub tare da cakuda oregano, paprika, farin barkono da tafarnuwa, bar don marinate na awanni 3-4. Mun yada haƙarƙari a kan gasa kuma sanya su a matsakaici a cikin tanda a 190 ° C. Bayan rabin awa, sai a juye haƙarƙarin kuma a gasa adadin daidai.
A wannan lokacin, za mu yi glaze. Matsi ruwan 'ya'yan itace daga lemun tsami a cikin wani saucepan, jefa halves a can kuma. Ƙara ruwan inabi, zuma, sukari, mustard da tabasco sauce. Ku kawo cakuda a tafasa, gishiri don dandana, narke man shanu da simmer har sai ya yi kauri. Zuba glaze akan haƙarƙarin a cikin tanda kuma gasa na wasu mintuna 30-40.
Classics na nau'in a kan skewer
Ba tare da girke -girke na rago kebab ba, nazarinmu ba zai cika ba. A gare shi, kafar, gindin ko kafada ya fi dacewa. Rago yana son marinades a cikin man kayan lambu tare da ƙara tafarnuwa, ganye masu ƙanshi da 'ya'yan itacen citrus. Marinades na ruwan inabi kuma suna da kyau.
Sinadaran:
- rago - 1 kg
- barkono mai dadi-3-4 inji mai kwakwalwa.
- albasa - 2 inji mai kwakwalwa.
- lemun tsami - 1 pc.
- ruwan inabi - 60 ml
- zuma - 1 tbsp. l.
- gishiri, thyme - dandana
Mun yanke ragon cikin manyan guda don shish kebab, zuba ruwan lemun tsami, gauraya sosai. A cikin akwati dabam, haɗa ruwan inabi, zuma, gishiri da thyme. Muna shafa nama tare da cakuda sakamakon kuma rufe shi da zoben albasa. A cikin wannan tsari, mun bar shi don marinate na dare. Bayan haka, zaku iya yanke nama a kan skewers, kuna juyawa tare da manyan yankakken barkono mai daɗi. Zuba sauran marinade akan kayan aikin kuma gasa shi a kowane bangare har sai launin ruwan zinari.
Lamban rago a cikin kamfani mai ɗumi
An yanka rago tare da kayan lambu, don duk saukin sa, ya zama mai taushi, mai daɗi da daɗi. Don kawar da ƙanshin musamman, kafin dafa abinci, yayyafa nama tare da ruwan lemun tsami kuma bar shi na rabin sa'a. Kayan lambu na iya zama kowane. Muna ba da shawarar gwada zaɓin tare da koren wake da tumatir.
Sinadaran:
- rago - 600 g
- wake wake - 300 g
- albasa - kawuna 2
- tumatir-2-3 inji mai kwakwalwa.
- man kayan lambu - 3 tbsp. l.
- miya tumatir-1-2 tbsp. l.
- busasshen Basil da mint-0.5 tsp kowannensu.
- faski - 5-6 sprigs
- ruwa - 100 ml
- lemun tsami - 0.5 inji mai kwakwalwa.
- gishiri, barkono baƙi - dandana
Yanke ragon da aka shirya cikin manyan cubes, ƙara gishiri, yayyafa da ruwan 'ya'yan lemun tsami, marinate na mintuna 30. A dora mai a cikin kwanon frying sannan a soya naman har sai launin ruwan zinari, sannan a zuba albasa. Mun yanke wake da tumatir a yanka, mu zuba su ga nama, kakar da gishiri da kayan yaji. Zuba cikin ruwan zafi tare da ruwan tumatir miya a cikinsa, a rufe da murfi, a dafa akan wuta kaɗan har sai an dafa nama gaba ɗaya. Shi ke nan - ɗan rago mai taushi tare da kayan lambu ana iya ba da shi akan tebur.
Chops tare da m hali
Mutun da ya tsufa a cikin giya yana samun ingantattun bayanan kula kuma ya zama mai taushi sosai. Babban abu shine a sami sabo nama na ɗan rago. Tabbas, yana da ɗanɗano mafi kyau akan garwashi. Amma kuma kuna iya dafa shi a gida - a cikin kwanon frying tare da ƙasa mai kauri. Bari ya zama m chops.
Sinadaran:
- yankan rago kafada - 1 kg
- ruwa - 500 ml
- man kayan lambu - 4 tbsp. l.
- gishiri, barkono baƙi - dandana
- dried Rosemary - 1 tsp.
Knead da Rosemary, barkono baƙi da gishiri a cikin turmi. Muna wanke da bushe ragon, goge shi da cakuda kayan yaji daga kowane bangare kuma mu zuba giya a cikin akwati mai zurfi. Mun bar nama don marinate a cikin zafin jiki na daki na rabin awa. Gasa kwanon frying da mai kuma toya sara har sai launin ruwan zinari, kusan mintuna 4 a kowane gefe. Ku bauta musu da koren Peas ko wani kayan lambu.
Wani yanki na Maroko a cikin farantin
Shin kuna son wani abu mai ban mamaki? Gwada girke -girke na tagine na Moroccan. Tagine nau'in kayan dafa abinci ne na musamman, mafi daidai, kwanon soya mai kauri mai kauri mai kauri mai kauri. Kuma ita ma tasa ce iri ɗaya da aka yi nama da kayan lambu, sanannu a cikin ƙasashen Maghreb. Bari mu shirya bambancin tare da kefta-ragon nama.
Kefta:
- minced rago-800 g
- albasa - 1 shugaban
- faski da coriander-kowane tsiro 4-5
- gishiri, barkono baƙi - dandana
- ƙasa kirfa, ginger, paprika, cumin, chili-1 tsp.
- man kayan lambu - 4 tbsp. l.
- qwai - 3 inji mai kwakwalwa.
Sauce:
- albasa - 2 inji mai kwakwalwa.
- man kayan lambu - 2 tbsp. l.
- tafarnuwa - 2 cloves
- tumatir a cikin ruwansu-700 g
- sukari - 2 tsp.
- barkono barkono-0.5 inji mai kwakwalwa.
- gishiri - dandana
Ki sa nikakken nama da gishiri da kayan kamshi, ki dunkule, ki yi kananan albasa, ki soya ki baje a faranti. A cikin tagine, zafi mai, wuce cubes albasa har sai an bayyana. Ƙara tafarnuwa, tumatir ba tare da fata ba, yankakken barkono barkono, sukari da gishiri. Mix kome da kyau kuma simmer a ƙarƙashin murfi har sai yayi kauri. Zuba yankakken ganye a nan, ɗora ƙwallan nama kuma ci gaba da tafasa ƙarƙashin murfi na mintuna 10-15. A ƙarshe, a hankali muna karya ƙwai a saman kuma dafa har sai furotin ya kama. Kuna iya hidimar wannan tasa kai tsaye a cikin tagine.
Ba miya ba, amma tatsuniya ta gabas!
Rago mai ɗanɗano, broth mai ƙarfi, yalwar kayan lambu da ganye. Anan ne manyan asirin ragon shurpa. Wani lokaci ana ƙara apricots, apples or quince zuwa gare shi. A Uzbekistan, al'ada ce a ɗora kwanon miya a kan tebur, kuma kusa da shi akwai babban kwano tare da nama da kayan lambu. Baƙi suna yin sauran da kansu.
Sinadaran:
- rago (haƙarƙari, ƙwanƙwasa da ɓangaren litattafan almara) - 1.5 kg
- dankali - 4 inji mai kwakwalwa.
- karas - 2 inji mai kwakwalwa.
- sabo tumatir - 3 inji mai kwakwalwa.
- barkono na Bulgarian - 2 inji mai kwakwalwa.
- albasa - 2 inji mai kwakwalwa.
- tafarnuwa - 2 shugabannin
- Basil bushe - 1 tbsp.
- bushe coriander da turmeric-0.5 tsp kowane.
- barberry - 1 tsp.
- barkono mai zafi - 1 kwafsa
- coriander da faski-3-4 sprigs kowane
- gishiri, barkono baƙi-tsunkule a lokaci guda
Zuba rago da ruwan sanyi a cikin tukunya, kawo shi a kan zafi mai zafi, rage harshen wuta, dafa na rabin awa. Sara albasa da karas, a saka a cikin miya. Bayan minti 10, zuba dankali a cikin cubes kuma dafa har sai m. Bayan haka, zaku iya ƙara tumatir da barkono ja a manyan yanka. Muna kwasfa kawunan tafarnuwa daga ƙwanƙolin sama da ƙasa gaba ɗaya a cikin miya. Muna dafa shi tare da duk kayan ƙanshin da ke akwai, rufe shi da murfi kuma ajiye shi na kusan awanni 1.5. Ka tuna, miya ya kamata ya bushe, ba tafasa ba. A ƙarshe, mun sanya barkono mai ƙonawa duka, gishiri don dandana kuma nace a ƙarƙashin murfi ba tare da wuta ba na mintuna 20. Mun yanke nama daga kashi kuma ƙara shi zuwa shurpa kafin yin hidima, kuma a lokaci guda yayyafa shi da sabbin ganye.
Wadannan ban mamaki manta haskoki
Manti galibi ana kiransu 'yan uwan Asiya na dumplings. Don ciko, rago ko naman sa galibi ana ɗaukar sa, kuma ana yin kullu sabo, babu yisti. Don kada ya karye, yana da kyau a ɗauki nau'in gari guda biyu, mafi girma da na farko. Ruwan kneading ya kamata yayi sanyi. Kuma ita kanta kullu yakamata a dan huta kafin a fitar da ita.
Kullu:
- kwai - 1 pc.
- gari-500 g
- ruwa - 100 ml
- gishiri mai gishiri - 2 tsp.
Ciko:
- naman alade-1 kg
- albasa - 1.5 kg
- mai mai-200 g
- gishiri - 1 tbsp. l.
- ƙasa baki da ja barkono, cumin-1 tsp.
- man kayan lambu don shafawa
Haɗa gari tare da zamewa, yi hutu, fasa kwai a ciki, ƙara ruwa da gishiri. Knead da knead m kullu, sanya shi a cikin kwano, rufe da tawul, bar shi kaɗai na minti 40 a zafin jiki na ɗaki.
Finely sara nama, man alade da albasa da wuka, Mix da kyau tare da hannuwanku. Albasa yakamata ya fitar da ruwan 'ya'yan itace. Yankakken nama da gishiri da kayan yaji. Nada kullu a cikin tsiran alade mai kauri, a yanka a cikin rabo sannan a fitar da tortillas na bakin ciki. Mun sanya kusan 20 g na minced nama akan kowane, samar da mantas. Muna dafa su a cikin mantovark na rabin sa'a. Kuna iya amfani da mai jinkirin mai dafa abinci ko wanka da ruwa. Ku bauta wa manti tare da miya da kuka fi so da sabbin ganye.
Waɗannan su ne jita -jita tare da rago da za ku iya shirya a gida don bukukuwan da ke zuwa da kuma menu na yau da kullun. Kuna iya samun ƙarin cikakkun girke -girke tare da rago tare da hotuna akan gidan yanar gizon mu. Kuna son rago? Me kuke dafa daga ciki da jin daɗi na musamman? Muna jiran girke -girken ku na alama a cikin sharhin.