Cook caviar barkono mai kararrawa akan murhu na tsawon mintuna 30 akan zafi kadan.
A cikin jinkirin mai dafa abinci, dafa caviar barkono mai kararrawa na minti 30, yanayin "Stew".
Yadda ake dafa barkono barkono caviar
Products
Red Bulgarian (mai dadi) barkono - 2 kilogiram
Karas - guda 3
Albasa - guda 3
Tumatir - guda 5
Man sunflower don frying - 4 tablespoons
Barkono barkono - 1 bene
Tafarnuwa - 7 cloves
Gishiri - 1,5 tablespoons daga saman
Sugar - 1 teaspoon daga saman
Vinegar 9% - cokali 1
Fresh Dill - 5 rassan
Fresh faski - 5 sprigs
Shirye-shiryen samfurori
1. Kwasfa karas (3 guda) da albasa (3 guda), a yanka a kananan cubes.
2. Dill da faski ganye (5 rassan kowane), peeled chives (7 guda), finely sara.
3. barkono mai kararrawa (kilogram 2) da barkono barkono (yanki 1) a yanka a cikin rabi, cire kullun da tsaba.
4. Yanke tumatir (5 guda) a cikin rabi.
5. Kunna tanda. Saita zafin jiki zuwa digiri 180, bayan kimanin minti 10 za a shirya tanda.
6. Shirya takardar yin burodi mai zurfi. Zuba cokali 1 na man sunflower a kan takardar yin burodi kuma a watsa a ko'ina a kan gaba ɗaya tare da goga na dafa abinci.
7. A kan takardar yin burodi, sanya barkono mai kararrawa, chili da rabi na tumatir, gefen fata zuwa ƙasa.
8. Sanya takardar yin burodi a tsakiyar tsakiyar tanda kuma gasa na mintina 15 a digiri 180.
9. Rike rabin barkono ko tumatir tare da hannunka, yi amfani da cokali don raba nama da fata, yanke naman zuwa matsakaicin matsakaici.
10. Ki dora kwanon frying akan wuta mai matsakaicin zafi, a zuba cokali 3 na man sunflower, sai a sa albasa da karas a yanka a cikin kwanon rufi, a soya na tsawon mintuna 3, a motsa, a soya na tsawon minti 3.
Yadda za a dafa caviar a kan kuka
1. Saka barkono, tumatir, albasa da karas a cikin wani kwanon rufi.
2. Ƙara yankakken ganye, gishiri, sukari. Don haɗa komai.
3. Saka wani saucepan tare da kayan lambu a kan matsakaici zafi, kawo yawan kayan lambu zuwa tafasa.
4. Rage zafi kuma dafa caviar na minti 30, yana motsawa kullum.
5. Ƙara yankakken tafarnuwa zuwa caviar, motsawa, zafi na minti 2 kuma cire kwanon rufi daga zafi.
6. Ƙara 1 tablespoon na 9% vinegar zuwa zafi taro (amma ba tafasa), Mix.
7. Rufe kwanon rufi tare da murfi kuma bari caviar yayi sanyi.
Yadda ake dafa caviar a cikin jinkirin mai dafa abinci
1. Saka kayan lambu a cikin jinkirin mai dafa abinci, ƙara gishiri, sukari, ganye da haɗuwa. Saita multicooker zuwa yanayin "Quenching" - minti 30.
2. Ƙara tafarnuwa da vinegar, motsawa kuma kashe multicooker nan da nan.
Gaskiya mai dadi
Yadda ake bakara barkono barkono
1. Shirya ƙananan (0,5 lita) kwalba tare da murfi murfi. A wanke tulun sosai (zai fi dacewa da soda, maimakon wanka) da kuma zuba tafasasshen ruwa a cikin kowace kwalba 2/3 na tsawo. Rufe tare da murfi, bayan minti 10 magudana ruwan, juye kwalban - bari ruwan ya zube.
2. Bayan minti 3, juya kwalban kuma yada caviar mai zafi a cikin su (ya kamata a sami nisa na kimanin 1 santimita tsakanin caviar da murfi). Rufe da murfi. Ba kwa buƙatar ƙara ƙarfi a wannan matakin, kawai juya shi dan kadan don a ajiye murfin a wuyan gwangwani.
3. Sanya kwalban barkono mai kararrawa caviar a cikin madaidaicin tukunyar tukunya. Saka tukunyar tare da kwalba akan murhu. Zuba zafi (wannan yana da mahimmanci!) Ruwa a cikin wani saucepan game da 2/3 na tsayin gwangwani.
4. Canja a kan hotplate. Gasa kasko da kwalba na tsawon mintuna 7 akan matsakaiciyar wuta, sannan a rage zafi. Batar kwalban caviar na tsawon mintuna 45 akan ƙaramin wuta.
5. Bar kwalban caviar na tsawon sa'o'i 2 don kwantar da hankali a cikin kwanon rufi inda aka gudanar da haifuwa.
6. Cire kwalban (ku yi hankali, har yanzu suna da zafi sosai!), Yi shafa tare da adiko na goge baki kuma duba idan murfin yana rufe sosai - wato, kunna murfin har sai ya tsaya. Yana da muhimmanci: kar a bude murfin sannan a sake murza shi, wato juya agogo har sai ya tsaya.
7. Sanya tawul a kan tebur. Juya tulun ki sa su kan tawul (a kan murfi). Rufe saman da wani tawul. Bayan sa'o'i 8, juya kwalban da aka sanyaya a sama kuma a adana a wuri mai duhu mai sanyi.
8. Canned barkono barkono caviar za a iya adana a dakin da zazzabi a ko'ina cikin hunturu.
Don caviar barkono mai kararrawa, barkono masu launin launin fata masu launin sun dace. Ya kamata a zabi tumatir daga nau'ikan "Pink", "Cream", "Yatsun mata". Karas suna da ɗanɗano, orange mai haske.
Cilantro ko Basil ganye za a iya ƙara zuwa barkono barkono caviar. Ana maye gurbin barkono barkono mai zafi da barkono baƙar fata.
Don lita 1 na caviar kayan lambu da aka shirya, yawanci ƙara 1 teaspoon na 9% vinegar ko 1 tablespoon na 6% vinegar. Idan akwai kawai jigon vinegar, da farko kuna buƙatar tsarma shi - 3 tablespoons da 1 lita na ruwa, da kuma dauki 1 tablespoon na irin wannan bayani da 1 lita na shirye-sanya kayan lambu caviar.
Ana iya maye gurbin acid acid tare da adadin ruwan lemun tsami iri ɗaya. Kuna iya yin ba tare da vinegar ba kwata-kwata - dandano caviar zai zama mai laushi kuma mai laushi, amma to ba za a adana caviar na dogon lokaci ba.
Ana amfani da zucchini da eggplant sau da yawa a matsayin tushe don caviar kayan lambu, yayin da adadin barkono mai kararrawa ya ragu.
Caloric abun ciki na barkono barkono caviar kusan 40 kcal / 100 grams.