KIRGI NA NAMAN
Mafi dacewa da caviar naman kaza shine chanterelles da namomin kaza na porcini. Da farko kuna buƙatar ware sabbin namomin kaza, tsaftace su, kuma ku kurkura ta cikin colander.
Bayan haka, ana ɗaukar kwanon rufi na enamel, wanda aka ƙara gilashin ruwa, gram 10 na gishiri da 4 grams na citric acid. Ana saka duk wannan cakuda akan wuta, kuma bayan tafasa, ana ƙara kusan kilogram na namomin kaza a ciki. A lokaci guda kuma, wuta ta yi rauni, kuma dole ne a dafa namomin kaza, yana motsawa a hankali, har sai an dafa shi sosai. Ana amfani da skimmer don cire sakamakon kumfa.
Namomin kaza suna shirye lokacin da suke iyo zuwa saman kwanon rufi. Bayan haka, an sake sanya su a cikin colander, wanke da ruwan sanyi. Bayan da ya bushe gaba daya, dole ne a yanka namomin kaza da kyau ko kuma a wuce ta cikin injin nama tare da grate mai kyau. Sa'an nan kuma a zuba cokali 4-5 na man kayan lambu, cokali ɗaya na mustard, wanda dole ne a fara dasa shi a cikin cokali 4-5 na vinegar 5%. Ana kuma kara gishiri da barkono don dandana. Bayan haɗuwa sosai, dole ne a rarraba cakuda a cikin kwalba, an rufe shi da murfi, saukar da shi a cikin mai zafi zuwa 40. 0Tare da ruwa, kuma bakara a kan zafi kadan na awa daya.
Ana rufe tulun kuma a sanyaya su.
Har ila yau karanta:
Caviar naman kaza (girke-girke 1)
Caviar naman kaza daga busassun namomin kaza