Ɗan Rago

Tarihi

Naman Rago. Ba a san takamaiman lokacin da aka yi kiwon tumakin ba, amma an yi imanin cewa wannan ya faru ne kimanin shekaru dubu 10 da suka gabata. Mazaunan tsakiyar Asiya sun daɗe suna kiwon tumaki don ulu, madara da kuma, ba shakka, nama.

Saboda haka, ba abin mamaki ba ne cewa rago ya zama babban kayan abinci na gargajiyar gargajiyar mafi yawan makiyayan Mongolian, Turkic da Larabawa. Ana amfani da naman raguna (tumaki) a cikin shirya na farkon (bozbash, shurpa) da kuma na biyun (pilaf, shashlik, manti, beshbarmak).

Naman Lamban Rago ana ɗauke da shi mai mahimmanci, tunda shi ne mafi taushi kuma yana ƙunshe da ƙaramin adadin mai. Naman manya ba shi da daraja sosai - a kan lokaci, yana iya zama da wahala sosai kuma ya sami ƙamshin ƙanshi.

Compositionan rago

100 gram na rago ya ƙunshi matsakaici:
Sunadaran - 18.0 g;
Fat - 18.0 g;
Carbohydrates - 0 g

Duk da yawan kaddarorin amfani na rago, ya kamata a tuna cewa bai dace da kowa ba. Likitoci sun ba da shawarar ware wannan nau'in nama daga cikin abincin ga mutanen da ke da matsaloli tare da gallbladder, hanta, da kodan. Bugu da ƙari, ba a shawarci ɗan rago ya riƙa cin abinci na yau da kullun don cututtukan haɗin gwiwa da gout. Game da gastritis ko ulcers, wannan samfurin yakamata a haɗa shi cikin menu tare da taka tsantsan kuma bayan tuntubar likita.

Amfanin rago

Babban fa'idar rago akan shaharar alade da naman shanu shine ƙarancin ƙarancin kitse. Lamban rago na iya zama babban fa'ida ga mutanen da ke neman rage nauyi da kirga kowane kalori! Don dawo da nauyi zuwa al'ada, ba lallai bane a watsar da jita-jita na nama-ya isa ya maye gurbin naman alade mai kalori mai yawa tare da abincin abincin, mai sauƙin narkewa.

Bugu da ƙari, cin naman rago a kai a kai yana rage haɗarin ciwon sikari kuma yana da tasiri mai amfani a kan tsarin zuciya da jijiyoyin jini. Fluoride da ke cikin wannan naman yana ba ka damar kiyaye haƙoranka lafiya kuma suna hana ci gaban ƙwayoyin cuta, kuma a cikin maganin gargajiya, kitse na rago ya kafa kansa a matsayin kyakkyawan magani a yaƙi da sanyi.

Harman rago (contraindications)

Amfani da rago ya halatta ne kawai idan mutum ba shi da matsala game da hanyar hanji.

Dangane da wannan, ba shi da kyau a ba da naman alade ga yara da tsofaffi, saboda a cikin yara tsarin narkewar abinci bai balaga ba, kuma a cikin tsofaffi ya riga ya lalace.

Kari kan haka, Magungunan Yammacin Turai ba su ba da shawarar cin naman rago ga waɗanda ke fama da ɗayan cututtuka masu zuwa:

• gout
• ciki miki
• amosanin gabbai na gidajen abinci
• ciwan ciki
• kowane cuta na koda, hanta da kuma gallbladder

Yadda za a zabi

Ya kamata a tuna cewa mafi nama mai daɗi kuma mai daɗi ana samunsa ne daga ragunan rago kafin shekarunsu biyu zuwa uku, yayin da a cikin laman raguna da suka wuce shekaru uku, ya zama mai tauri. Lokacin sayen rago, da farko, ya kamata ku kula da launinsa - ya zama ja ja. Yana da mahimmanci a tuna cewa mafi duhun launi na naman, girmar shi. Hakanan ya kamata ku tabbatar cewa wari mara daɗi bai fito daga gare shi ba, saboda zai ƙaruwa sosai yayin aikin girkin.

Zaɓin ɓangaren da yafi dacewa da gawar don tasa ya dogara da yadda za ku dafa ɗan rago daidai. Don haka don yin burodi da soya, dajin, da kafada da haƙarƙari sun fi kyau; don girki da tuya - kwalliya da tambarin. Pilaf mai daɗi zai juya daga wuya ko kafa, kuma ɓangaren kafada ya dace da naman da aka niƙa.

Kafin ka fara dafa rago, dole ne ka wanke shi sosai sannan ka yanke kitsen. Muna ba da shawarar yin amfani da kayan ƙanshi kamar tafarnuwa, ginger, ko cumin don ƙara dandano.

Nau'in rago

An bambanta jinsunan Lamban rago dangane da shekarun dabba. Don haka, ana ɗaukar naman rago a yanka bayan shekara ɗaya. Meatarami nama ne classified a matsayin rago. Hakanan, nama ya bambanta gwargwadon nau'in tumaki. Kwararru a fannin girke-girke na abinci sun jaddada nau'ikan tumaki na Kalmyk, wanda ke da wadataccen nama a cikin bitamin.

Lokacin zabar rago, ya kamata ku kula da launi na nama - ya zama haske ja. Lamban rago ya fi launi launi. Amma naman duhu ba shi da daɗi da lafiya.

Ku ɗanɗani halaye

Lamban Rago yana da ɗanɗano ɗanɗano tare da ɗanɗanon '' nauyi '', don haka ana ɗaukar wannan nama "don masu koyo". Idan aka dafa shi da kyau, ƙanshin da ɗanɗano mai kaifi yana taushi, tafi, ya zama ba a magana sosai. Tun da rago nama ne mai kitse, lokacin da aka sanyaya kwano, kitsensa na iya kasancewa a kan baki da harshe, yana ɗan rufewa. Rago ya fi taushi da ƙarancin kitse, wanda, godiya ga wannan, ya shahara da gourmets marasa ƙwarewa.

Aikace-aikacen girki

Rago yana tafiya da kyau tare da marjoram, thyme, oregano, miya mai zafi da zaki, jan giya, shinkafa, kayan lambu. Suna dacewa da juna daidai, suna ƙirƙirar sabon dandano.

Don rago ba shi da halayensa ba ɗanɗano da ƙamshi mai daɗi ba, ya kamata a wanke shi sosai kuma a jiƙa shi cikin gishiri, albasa, giya, kefir tare da ganye ko wani miya. Wannan zai sa ragon ya yi taushi da taushi, yana ba shi damar dahuwa da sauri. Bayan haka, ana kula da naman da zafi, duka a cikin kwanon rufi da wuta.

Lamban Rago ya fi shahara a cikin abincin gabas, saboda haka lagman, manti, pilaf, beshbarmak, shurpa, da shashlik a gargajiyance ake yinsu. Ana yin irin waɗannan jita-jita tare da salat na kayan lambu, sabo ne ko gasasshen kayan lambu, kuma tare da gurasar pita. A cikin ƙasashen gabas, ragon kebab abinci ne mara canzawa wanda ake yiwa baƙi ƙaunatacce.

A lokaci guda, al'ada ce don hidimar barbecue a Gabas ba kawai tare da satsebeli ko sauran miya mai yaji ba, har ma da 'ya'yan itatuwa masu daɗi - apricots, dabino, inabi. A Jojiya, Armenia, Kazakhstan, tebur mai wadataccen abinci ana ɗaukar alamar nuna karimci, wanda tabbas akwai jita -jita na naman alade, da gurasa da 'ya'yan itatuwa.

Legumes ana ɗaukar kayan abinci mai kyau ga ɗan rago, da kuma dankalin da aka gasa. Pilaf tare da rago ana ɗaukarsa kayan gargajiya ne na kayan abinci na gabas. Bugu da ƙari, yana da kyau a haɗa nama tare da doguwar shinkafa ko wanda ba a buɗe ba, ƙara cumin, marjoram, turmeric, barberry, zabibi a matsayin kayan ƙanshi, da kawunan tafarnuwa waɗanda ba a buɗe ba don ƙoshin dandano.

Don bayyana dandanon nama, ya kamata koyaushe a bashi da jan bushe ruwan inabi.

Lamban rago yana da kyau da kayan ƙanshi waɗanda suka rinjayi ƙanshin halayyar. Cumin, ginger, marjoram, albasa zasu dace da dandanon wannan naman. A lokaci guda, wannan samfurin yana ba ka damar ƙara ganyen ganye mai ƙanshi a ciki, wanda kawai ke inganta ɗanɗano, sabanin naman sa da naman alade, wanda ƙari mai yawa na kayan ƙanshi yake halakarwa.

Naman Rago na bukatar aiki na musamman, tunda yana da sauki a bushe ko ba a dafa shi ba. Hakanan yana da mahimmanci don zaɓar rabo daidai ga kowane tasa. Don haka, don miya ko shurpa, spatula ya dace, don taki - haƙarƙari, ga pilaf - baya, da kuma barbecue - ƙyama. Kar a soya rago na tsawon lokaci, saboda zai rasa ruwansa da samun ɗanɗano. Bugu da ƙari, idan naman ba a dafa shi ba, to, zai yi tauri da m.

Masu sanin girkin rago sun san cewa nama yafi daɗi ba tare da daskarewa ba, ana iya ajiye shi a cikin firiji ba zai wuce kwana 4 ba. Idan ka yanke shawarar daskare shi, to yakamata ka kunsa shi a hankali tare da fim don kada iska ta shiga cikin naman.

Lamban rago a cikin tukunyar murhu

INGARDEWA NA HIDIMA 5

• Lamban Rago 500
• Albasa albasa 500
• Salt dandana
• Ganye don dandana
• Pepperasa barkono baƙi don dandana

HANYAR SAMUN DADI

1. Don haka, don girki, a wanke rabin kilo na rago (ya zama mai, to za a sami ruwan 'ya'yan itace da yawa) sannan a yanka kanana. Bayan haka sai a gauraya shi da yankakken albasa, gishiri, ganye da barkono sai a sanya a kaskon baƙin ƙarfe mai zurfi. Tabbatar cewa murfin ya rufe da ƙarfi, kunna wuta mara ƙanƙara sai asha awa ɗaya da rabi, yana motsawa lokaci-lokaci. Shi ke nan - girke-girke mai sauki ne, amma kuma wannan ragon da kowane gefen abinci zai ba da farin ciki sosai da za ku dawo wannan girkin fiye da sau ɗaya.
2. Oh ee, bisa ga al'adun mutanen Caucasian masu ɗaukaka, Ina ba da ɗan jan giya a wannan abincin - zai zama mafi daɗi, kodayake kamar wannan ba zai yiwu ba!