Yadda ake tsiran alade a gida?
Sausages na gida suna da daɗi da lafiya fiye da na kantuna. Amma shirya su yana buƙatar haƙuri da lokaci. Da farko kana buƙatar shirya hanji na naman alade don shaƙewa - jiƙa a cikin ruwan gishiri, cire gamsai. Sai a yi nikakken nama. Nama da naman alade suna wucewa ta cikin injin nama, haɗe da gishiri da kayan yaji. Wani lokaci ana ba da shawarar barin nikakken nama a cikin firiji don kwana ɗaya, amma wannan ba lallai ba ne. A cushe hanjin da kyar don kada iska ta shiga. Kowane 10-15 cm kuna buƙatar gungura cikin hanji, ƙirƙirar tsiran alade. Rataya cushe cikin hanjin na tsawon awanni 2-3 a zafin daki. Bayan haka, sanya takardar burodi kuma saka a cikin tanda don akalla 3-4 hours. Ɗaya daga cikin tsiran alade yana buƙatar saka firikwensin zafin jiki. A cikin tanda, kunna yanayin fan, sannu a hankali ƙara dumama zuwa digiri 80-85. Za a yi la'akari da tsiran alade a shirye lokacin da firikwensin ciki ya nuna digiri 69. Ɗauki tsiran alade daga cikin tanda, kwantar da su a ƙarƙashin shawa kuma bar su suyi sanyi gaba daya a wuri mai sanyi. Bayan haka, ana iya daskarewa su, adana su a cikin jaka masu tsabta a cikin firiji kuma, ba shakka, ci - tafasa da frying don ba fiye da minti 2-3 ba.
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