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Ciki alade: yadda ake gishiri da daɗi. Bidiyo
Ciki na naman alade shine ainihin abin nema ga kwararrun masana harkar abinci. Tare da ɗan fasaha daga yanke mai rahusa, zaku iya dafa yawancin abincin yau da kullun da na bukukuwa - mai daɗi, mai gina jiki da ƙanshi. Girke -girke iri -iri na gishirin gishiri tare da yadudduka masu daɗi masu ƙima suna ba ku damar adana wannan samfurin don amfanin gaba. A gida, galibi ana amfani da busasshiyar hanyar zafi ta nama da man alade, ko kuma ana amfani da brine na musamman tare da ɗanyen kayan yaji da kayan ƙanshi.
Ciki alade: yadda ake tsami
Ciki naman alade a karkashin zalunci
Kurkura sabo mai nauyin kilogram 1 a cikin ruwa mai gudana, sannan a goge tare da farin adon adon auduga. don salting naman alade mai daɗi, yanke yanke cikin ko da yadudduka 5-6 cm kowannensu. Bayan haka, cusa buɗaɗɗen ƙanƙara tare da ɗanɗano na tafarnuwa na ɗanɗano don dandana kuma shafa tare da gishiri mai ɗanɗano ƙasa (cokali 4) da cakuda kayan yaji daban -daban da ganye.
Don tsinke, zaɓi sabon yanke da keɓaɓɓu, fata mara ƙima da kusan yadudduka na naman alade da nama. Yakamata wuka mai kaifi ta sauƙaƙe, ba tare da girgiza ba, shiga cikin ƙwanƙolin
Zaɓi wani ɗanɗano mai daɗi.
Misali, yana iya haɗawa:
- sabon barkono baƙi (5 g)
- busasshen yankakken dill (5g)
- coriander (5 g)
- nutmeg (2,5 g)
Sanya ɗan gishiri da kayan yaji, ganyen bay 2-3 da suka fashe da tsunkule na allspice peas a kasan tukunyar enamel. Tsoma gindi a cikin kwano, gefen fata ƙasa, rufe shi da mugun katako kuma danna ƙasa tare da latsa mai dacewa. Don rana ta farko, nisantar da kwanon rufi daga hasken rana a zafin jiki na ɗaki, sannan ku riƙe shi har sai da taushi a cikin firiji (amma ba cikin sanyi ba!) Na tsawon kwanaki 3-5.
Hanyar zafi ta salting brisket
Yanke naman alade a cikin mafi kyawun tsayi (gwargwadon nau'in tasa) da kauri 3 kowannensu. Kurkura nama da bushewa, kuma goge fatar da wuka mai kaifi har sai ta yi fari. Sannan a kawo ruwan a tafasa a cikin tukunyar enamel sannan a ƙara kayan yaji da ganye. Pre-murƙushe allspice tare da cokali.
Don 1 kilogiram na ƙura da lita 1,5 na ruwa, kuna buƙatar shirya:
- gishiri gishiri (gilashin 1)
- barkono (10-15)
- adjiku (2,5-5 g)
- ganyen bay (4 pc.)
- tafarnuwa (1-2 cloves)
Sanya guntun gutsattsarin cikin ruwan zãfi kuma dafa akan matsakaiciyar zafi na mintuna 5. Bayan haka, cire jita-jita daga murhu kuma adana su a wuri mai dumi na awanni 10-12. Cire naman alade, bari danshi ya malale, goge tare da tafarnuwa grated don dandana kuma ci gaba da kasancewa a cikin fim ɗin kan shiryayye. Bayan sa'o'i 2-3, ana shirya babban abincin nan da nan.
Abincin alade mai daɗi a cikin brine
Dafa naman alade mai gishiri a cikin brine (hanyar “rigar”) hanya ce ta amfani da gwangwani na gida, saboda yana ba da damar adana samfurin na dogon lokaci kuma baya rasa ɗanɗano. A wannan yanayin, yakamata a yanke guntun ƙanƙara kuma a sanya shi a cikin gilashin gilashi, wanda aka lulluɓe da barkono da tafarnuwa.
Ana ba da ciki naman alade mai gishiri tare da kayan ado na kayan lambu da burodin hatsin rai, da kuma abin ci daban. Yana da babban ƙari ga yankewar sanyi da nama, an yi ado da sabbin ganye
Na gaba, ruwan gishiri (gilashin lita 1 na gishiri), kawo ruwan zuwa tafasa da sanyaya zuwa zafin jiki. Zuba brine a kan naman alade kuma rufe jita -jita a hankali. A ajiye a wuri mai sanyi da duhu na tsawon mako guda (har sai da taushi), sannan a firiji don ajiya.