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Ana cin shinkafa da jin daɗi a kusan kowane lungu na duniya. Samun ɗanɗano mai laushi, an haɗa shi daidai tare da nau'ikan samfura. Ba abin mamaki ba ne cewa ƙwarewa tare da shinkafa suna cikin menu na kowane abinci a duniya. Muna ba da damar shirya su a yau tare da alamar "National".
Mu'ujiza ta Japan
Ga Jafananci, shinkafa ita ce abincin da aka fi so wanda suke iya ci dare da rana. Yawancin gourmets na Rasha suna da sha’awar su ga birgima. Farin shinkafa mai laushi “Jafananci” “Na ƙasa” ya dace da abincin Jafananci, ban da ƙyalli mai ƙyalli, ba shi da ɗanɗano - shine abin da kuke buƙata don dafa abincin Jafananci. Tafasa 150 g na shinkafa a cikin ruwan gishiri, kakar tare da cakuda 30 ml na shinkafa vinegar, 1 tsp gishiri da sukari 0.5 tsp. Yanke cikin dogon yanka 300 g na salmon fillet mai sauƙi da avocados 2. Mun sanya takardar nori ruwan teku a kan tabarmar bamboo, muna rarraba shinkafa daidai sannan mu yi tsiri na kifi da avocado a tsakiya. Mirgine wani m yi, sanyi na minti 30 da kuma yanke zuwa rabo. Ku bauta wa mirgina, kamar yadda aka zata, tare da soya miya, ginger ko wasabi.
Labarin Gabas
Masoyan abinci na gabas za su ji daɗin pilaf na Uzbek. Ƙirƙiri irin wannan dandano na musamman zai taimaka shinkafa “Don pilaf” “Ƙasa”. Wannan nau'in shinkafa ne mai matsakaicin matsakaici, manyan hatsi masu ƙyalƙyali waɗanda ke riƙe da kamannin su da ƙarancin su ko da bayan dafa abinci. Mafi kyau don yin pilaf mai daɗi da daɗi sosai. Pre-cika da ruwa 1 kg na shinkafa. A cikin kasko, zafi 100 ml na man kayan lambu da narke 200 g na mai mai. Brown 1 kg na rago, sara shi cikin manyan guda. Zuba albasa 3 cikin cubes kuma toya har sai launin ruwan zinari. Na gaba, muna aika karas 2 grated zuwa nama kuma toya har sai sun yi laushi. Yayyafa komai tare da cumin 1 tsp, barberry 1 tsp da barkono ja 0.5 tsp. Top tare da kawunan tafarnuwa 4 ba tare da husk ba. Yanzu mun kwanta shinkafar da ta kumbura ta zuba ruwa a yatsu biyu. Gishiri pilaf don dandana, rufe shi da murfi kuma dafa har sai ruwan ya ƙafe gaba ɗaya.
Cikakken Italiya
Dandalin bianco risotto mai ban sha'awa shine ma'aunin dandano a Italiya. Don shirye -shiryen ta, za mu buƙaci shinkafa “Giant” “National”. Shi ne irin shinkafa iri -iri da aka saba amfani da su don risotto da paella. Yana sha ƙamshin sauran sinadaran kuma yana da ɗanɗano mai tsami. Passeruem a cikin kwanon frying tare da man zaitun yankakken albasa har sai ya bayyana. Zuba 300 g na shinkafa kuma, yana motsawa koyaushe tare da spatula na katako, toya na mintuna 2-3. Zuba cikin 100 ml na bushe farin giya kuma ƙafe gaba ɗaya. Na gaba, zamu fara sannu a hankali zuba 1 lita na ruwan zafi. Muna gabatar da shi a sassa yayin da yake tafasa, ba tare da tsayawa motsawa ba. Ƙara gishiri da barkono baƙi don dandana, kawo risotto zuwa yanayin al dente kuma cire daga zafi. Add dintsi na grated parmesan, 50 g na man shanu cubes kuma haɗuwa a hankali.
Miya tare da ƙanshin Poland
Miyan tumatir na Poland tare da shinkafa zai buɗe haɗin da aka saba daga sabon gefe. Kuna buƙatar ƙara masa shinkafa "Kuban" "Ƙasa". Farar shinkafa mai tsinken hatsi iri iri mai laushi an dafa shi sosai kuma an sami nasarar daidaitawa da m tumatir. Rub ta sieve 700 g tumatir a cikin ruwan 'ya'yan itace. Soya albasa a cikin man shanu. Yanke cikin yanka na bakin ciki 2 karas da 100 g na tushen seleri da faski. Zuba raw kayan lambu a cikin wani saucepan tare da 3 lita na tafasa nama broth. Da zaran sun yi laushi, sai a zuba gasasshiyar albasa da tumatir tumatir. Sa'an nan sa 100 g shinkafa da kuma dafa har sai m. A ƙarshe, haɗa 200 g na kirim mai tsami tare da 100 ml na miya, gishiri da kayan yaji don dandana. Mun gabatar da sutura a cikin miyan kuma mu ajiye shi akan wuta na wasu mintuna 5.
Carnival na Girkanci
Moussaka tare da shinkafa da eggplant shine bambancin kayan lambu na abincin da aka fi so a Girka. Farar shinkafa doguwar hatsi “Zaɓaɓɓe” “Ƙasa” za ta ba tasa tasa sauti na musamman. An sanya masa suna mafi kyawun mafi kyawun inganci! A cikin sifar da aka gama, shinkafar tana da ƙanƙanta kuma cikakke ce don shirya jita -jita na gefe da na shinkafa masu zaman kansu. Yanke eggplant guda 4 a cikin da'irori masu kauri, launin ruwan kasa a mai sannan a shimfiɗa a kan tawul ɗin takarda. Sara albasa 3 a cikin rabin zobba kuma toya har sai an bayyana. Mun watsa musu shinkafa 150 g, toya don wasu mintuna biyu, zuba 400 ml na ruwa da prisalivaem. Ku dafa shinkafar a kan zafi mai zafi har sai ta sha ruwan duka. Gurasar yin burodi tana shafawa da mai. Rufe ƙasa tare da da'irar tumatir, sanya yankakken soyayyen eggplant a saman kuma ɓoye su a ƙarƙashin wani shinkafa. Maimaita duk yadudduka, sake sanya da'irar eggplant akan shinkafar shinkafa, cika su da cakuda 300 ml na madara, ƙwai 3 da gari 2 tbsp. Gasa moussaka a cikin tanda a 180 ° C na kimanin minti 30.
Abun kulawa ga aristocrat
Rice kayan zaki ne real bi. Gwada pudding na Ingilishi ku gani da kanku. Shinkafa "Krasnodar" "National" an halicce ta musamman don yin burodin gida. Wannan farar shinkafa mai tsinken hatsi mai laushi iri-iri ta sami suna don girmama yankin Krasnodar, inda ake noman shinkafa mai hatsi. Shinkafar Krasnodar ta dace don yin shinkafar shinkafa, puddings, casseroles. Narke 50 g na man shanu a cikin wani saucepan kuma ɗauka da sauƙi 100 g na shinkafa. Ƙara 350 ml na madara mai zafi, lemon zest da ɗan gishiri kaɗan, ci gaba da tafasa akan wuta mai zafi. Rub da yolks 4 tare da sukari cokali 2, haɗe tare da cakuda shinkafa-madara da cire saucepan daga wuta. Muna gabatar da g 50 na inabi, ruwan rabin lemun tsami da sauran sunadaran 4 da aka rage, an yi ta bulala a cikin kumfa mai kauri. A yin burodi tasa ne man shafawa da man shanu, yayyafa da gari da kuma yada kullu, latsa a cikin 'yan yanka na peeled orange. Aika pudding zuwa preheated 170 ° C tanda na minti 40. Wannan kayan zaki yana da kyau duka zafi da sanyi.
Daidai ne ana iya kiran shinkafa samfurin duniya, saboda yana fitowa da jita-jita daban-daban tare da ɗanɗano ƙasa mai ban sha'awa. Tare da hatsin “Nationalasa”, zasu zama masu daɗi da lafiya. Kuma mafi mahimmanci, zaku iya rarraba menu na yau da kullun tare da sabbin abubuwan girke-girke.