Za ka so ka ji kamar bafadan? Naman alade da abarba - girke-girke da za su taimake ka!

Sau da yawa sosai, kalmar "abarba" mafi yawa ana hade tare da m salon, amma kuma tuna da magana game da takaddamarsu, don haka ta atomatik tasa da abarba ranked a cikin sahu na alatu da kuma dukiyarsa. Kuma a yanzu, a lokacin da suka yi zama samuwa ga kowa, da na jin cewa da wuya a girgiza. Saboda haka, a kan hutu tebur zai zama ya dace naman alade da abarba, da girke-girke abin da aka faɗa, kuma mu kaɗai za mu ji akalla manya.

Don tasa ya da wani rabo, yana da muhimmanci a san yadda za a zabi da hakkin samfurin a gare shi. Bayan duk na farko da aka gyara sun fi mayar da sanin da dandano. An muhimmiyar rawa aka buga da fasaha na shugaba da kuma son zuciyarsa gwaji tare da abinci. Naman alade, kazalika da wani nama, zai fi dacewa a zabi sanyaya, shi ne m, kuma m, da kuma gusar da shiri mataki, wanda kubutar da lokaci farka. Amma idan da zabi aka iyakance zuwa daskararre nama, ku kawai bukatar shirya shi yadda ya kamata.

Control na cikin injin daskarewa daki ga 8-10 hours kafin dafa jita-jita da kuma thawed a 4-6 ° C a kan kasa shiryayye a firiji. The karami zazzabi bambance-bambance ne, da mafi alheri da dandano ingancin jita-jita za a nuna. Shi ne mafi alhẽri a zabi ramammu nama ko da karamin mai Layer, wanda zai kawai kara richness, zai iya zama wani m ɓangare na wuyansa, ko tenderloin.

Naman alade da abarba, da girke-girke da muka dauki matsayin tushen, ciki har da, ba shakka, m 'ya'yan itace abarba. Yana da matukar arziki a cikin bitamin A, C, B, PP, ya ƙunshi magnesium, potassium, kuma shi ne ma manyan tushen bromelain. Wannan aiki abu, wanda karya saukar fats da kuma sunadarai, amma tasirinta aka bayyana ne kawai a cikin rashi na abinci a ciki, ko bromelain abubuwa a matsayin narkewa kamar enzyme kunna kawai fermentation tsari. Saboda haka, sau da yawa wani abarba tana wurinta a matsayin abin da ake ci ruwan 'ya'yan itace amma shi acidic isa, saboda haka, ka dauki kan komai a ciki, musamman ma ga mutanen da fama da cututtuka na narkewa kamar fili, ba lallai ba ne. A gwangwani abarba acidity ne ba kamar yadda m kamar yadda tausasa sugar.

Wannan 'ya'yan zo zuwa Turai godiya ga Columbus' tafiya zuwa Amurka, inda ya aka dauke mai tsarki shuka a India kabilu. Abarba zo ta dandana English nobility. An girma a greenhouses da kuma gidãjen Aljanna warmed sallama wa hutu tebur for muhimmanci baƙi. An ban sha'awa hade da dadin dandano ya kawo naman alade da abarba.

A girke-girke da shawara gaban da wadannan sinadaran: naman alade - 500 grams (zai fi dacewa da mahaifa bangare), 200 grams na sabo ne ko gwangwani namomin kaza, Bank of gwangwani pineapples (zai fi dacewa zobba), 150 grams na mayonnaise (zai fi dacewa high-kalori, shi ba zai yada), 100 grams cuku rennet, 70 grams na zaituni ko zaitun, gishiri, barkono.

Naman alade wuyansa part aka wanke daga karkashin ruwan famfo da kuma bushe tawul din gaba daya ya cire danshi, a yanka a cikin rabo steaks 1.5 cm lokacin farin ciki, kamar girman 4 × 4 cm da kuma yayyafa tare da cakuda gishiri da barkono. Mun sanya a cikin wani roba jakar, wanda ya hana splashing, kuma tare da kitchen guduma a garesu, don haka da cewa yankin nama ya karu a size da rabi. Sa naman a cikin kwanon rufi, greased da kayan lambu mai. Champignon faranti yanka da soyayyen a wani frying kwanon rufi har sai da rabi domin 5-7 minti on zafi kadan. Saka da alade a kan 1 teaspoon na mayonnaise a saman da shi - fungi, kuma ko da dan kadan mayonnaise. Rufe nauyi abarba zobe kuma yayyafa cuku, comminuted a kan grater tare da kananan ramuka. Naman alade da abarba da kuma namomin kaza shirya gasa.

A cikin cibiyar da'irar abarba aza zaitun ko zaitun. Saka da naman alade da abarba a cikin tanda. Gasa 30-40 minti tasa a zazzabi 160-170 ° C. Kashe da wuta, kuma ba lokaci 6-8 minti to naman alade da abarba girke-girke ne quite sauki, sharkaf da ruwan 'ya'yan itace. Ado ga wannan tasa, ba za ka iya bauta masa, amma ya yi amfani da matsayin hadaddiyar giyar abun ciye-ciye zaɓi, idan ya zama dole to ba mafi girma satiety abinci, sa'an nan mi alade da na gargajiya Boiled shinkafa.