Contents
description
Naman alade dafaffen abinci ne na yau da kullun a cikin kayan abinci na our country, Moldavian da Rasha: naman alade (ƙasa da yawa - rago, nama mai nama), da gasa a cikin babban yanki. Analogs na wannan tasa (wato, naman alade da aka gasa a cikin babban yanki) ana samun su a cikin abincin Austrian da Quebec. Yawancin lokaci ana yin naman alade daga ƙafar alade, ana dafa shi da gishiri da kayan yaji.
Ana shafa naman da mai, ana zuba shi da miya miya kuma ana sanya shi a cikin tanda. Wani lokaci ana ƙara giya ko giya a miya. Wasu nau'in naman alade da aka dafa ana nannade cikin takarda kafin a dafa. Ana gasa naman alade har sai an dafa shi gaba daya na awanni 1-1.5.
Naman alade (a kowace 100 g)
- Theimar abinci mai gina jiki
- Abun kalori, kcal 510
- Sunadarai, g 15
- ruwa, g50
- Cholesterol, MG 68-110
- Carbohydrates, 0.66 g
- Ruwa, g 40
- Ashi, g 4
- macronutrients
- Potassium, 300 MG
- Calcium, 10 MG
- Magnesium, MG 20
- Sodium, MG 1000
- Phosphorus, MG 200
- Sulfur, MG 150
- Alamar abubuwa
- Iron, mg 3
- Iodine, 7g
- bitamin
- Vitamin PP (niacin daidai), mg 2.49
Yadda za a zabi dafa naman alade
Na farko, kula da marufi. A cikin fakitin wuri, ana iya adana samfurin har zuwa kwanaki 20, a cikin kowane - har zuwa kwanaki 5. Mafi yawan lokuta, shagunan suna ɗaukar kansu suna shirya dafaffun naman alade (ban da marufi na ɓoyewa), saboda haka samfurin yawanci bashi da bayanai game da abin da ya ƙunsa da kwanan watansa (kawai ana nuna nauyi da farashi). Sau da yawa akwai "jinkiri" a kan ɗakunan ajiya. Don haka ya fi kyau a sayi dafaffun alade a cikin marufi na asali, wanda ke nuna kwanan watan samarwa da cikakken kayan aikin.
Abu na biyu, ana iya tantance ingancin naman alade da aka dafa ta launi. Ya kamata ya zama ruwan hoda mai haske zuwa launin toka mai haske. Launin kore mai launin shuɗi tare da ƙyalli mai ƙyalli ba abin karɓa ba ne - wannan alama ce tabbatacciya ta “jinkiri”. Launin layin mai bai kamata ya zama rawaya ba, amma kirim ko fari.
Abu na uku, muna duban yanke. Wannan fasalin yana taimakawa wajen tantancewa gaba (lokacin siyan) ingancin samfurin, duk da haka, kawai lokacin da muka sayi dafaffun naman alade da nauyi. A gida, ingancin samfurin ya kasance don ƙayyade kawai bayan gaskiyar. Don haka, naman alade mai daɗaɗa mai kyau bai kamata ya sami ƙasusuwa, jijiyoyi, manyan zare ko sauran abubuwan haɗin nama akan yanke ba. Fat (mai mai mai) bai kamata ya wuce cm 2 a faɗi ba.
Abu na huɗu, zaku iya mai da hankali kan siffar gaba ɗaya dafaffun naman alade. Ya kamata ya zama zagaye ko m.
Abubuwa masu amfani na naman alade da aka dafa
Naman alade da aka dafa shi samfur ne mai gina jiki. Daga dukkan tsiran alade, shine mafi aminci, saboda ana samun sa ne ta hanyar yin burodi da nama a cikin tanda tare da ƙarin kayan ƙanshi na ɗabi'a. Mafi amfani shine naman alade wanda aka dafa shi. Steamed Boiled naman alade ya fi koshin lafiya.
Lalacewar dafaffun alade
Naman alade da aka dafa shine kayan naman kalori mai yawa, saboda haka ana hana shi ga masu kiba.
Alade naman alade yana da mai da kitse, wanda hakan ke haifar da barazanar atherosclerosis da sauran cututtukan zuciya.
Zai yiwu a rage cutarwa daga amfani da naman alade idan, da farko, iyakance rabo zuwa 70 g a kowane abinci, kuma na biyu, tare da amfani da dafaffen alade tare da cin koren kayan lambu (letas, dill, faski, alayyahu, da sauransu. ).
Yadda za a dafa dafaffen naman alade a gida: girke-girke
Abu ne mai sauqi ka shirya shi a gida.
Kuna buƙatar ɗaukar ɗan nama wanda nauyinsa yakai kilogram 1.5, a wanke shi a ƙarƙashin ruwan sanyi mai sanyi, sa'annan ku bar ruwa mai yawa ya malale kuma ya bushe naman da tsumma mai tsabta. Zai fi kyau idan ka bar naman “iska” kadan a cikin zafin jiki na daki (awanni 3-4).
Sa'an nan kuma shafa nama da gishiri da ƙasa baki ko ja barkono, yayyafa da finely yankakken tafarnuwa a saman. Idan yanki na nama ya yi yawa, za ku iya yin yanka a cikin naman da za ku iya saka tafarnuwa a ciki. Don haka zai huce nama da zurfi kuma ba zai fado ba.
Man shafawa da takardar yin burodi da ɗan siririn mai na kayan lambu, saka naman a kan takardar yin burodi ka aika zuwa tanda, wanda aka ɗora shi zuwa 180 ° C. Zaka iya amfani da tukunyar ruwa biyu maimakon tanda.
A yayin dahuwa, ana jujjuya naman lokaci-lokaci ana zuba shi tare da kitse da aka saki, saboda haka zai zama mai daɗi fiye da ƙonawa.
An duba shirye-shiryen dafafaffen naman aladen da wuka mai kaifi: an yi huda, idan an sake jan ruwan 'ya'yan itace, naman har yanzu ɗanye ne, idan ruwan ya zama mai sauƙi, an gasa shi.