Abincin dafawa na naman alade goulash

Pork goulash ne sanannun tasa da aka yi amfani da su a Soviet canteens. Naman nama tare da kullun miki zai dace da kowane ado, yana farawa daga shinkafa da kuma ƙarewa tare da dankali mai dadi. Yana da sauki a dafa, kuma akwai wasu girke-girke akan wannan batu. Za mu gabatar muku da babban kuma mafi kyawun su.

A girke-girke na mai dadi goulash daga alade

Kwararrun nau'in jinsin da mafi yawan kayan abinci, ba tare da dasu ba. Ka yi la'akari da wannan mahimmin tushe, tun da mahimmanci cewa yana yiwuwa, tun da alaka da ɗan kwakwalwa, don shirya wani abu mafi muni.

Sinadaran:

• Naman alade - 0.5 kg;
• Albasa - 2 guda;
• Ground ja barkono - 2 tablespoons;
• Tumatir - 1 yanki (dauki dan kadan);
• Ketchup - 1 tablespoon;
• Man shafawa don frying;
• Ruwa;
• Gida - 2-4 tablespoons;
• Spices da gishiri - dandana.

Shiri:

Zaka iya amfani da nama daga kowane ɓangare na alade - naman alade, cervix ko felu. Yana da muhimmanci a yanke shi a cikin ƙananan ƙananan kuma dole ne ya cire kitsen mai yawa.

1. Yanke naman daga kowane bangare a cikin kwanon frying. Ƙara man fetur a idon, amma kada ku sake shi;
2. Ƙara 2 tablespoons na paprika zuwa frying kwanon rufi, stirring da nama da kyau. Zai samo kyakkyawan bayyanar hoto, wanda mahimmanci ne;
3. Shink albasa a kan zobba da kuma fry shi a cikin man har sai da gaskiya;
4. Abincin da aka ƙaddara dole ne a hade da naman alade, kara gishiri da kayan yaji don dandana cikin akwati;
5. Shirya tumatir. Don yin wannan, cire fata daga gare ta. Anyi haka ne kamar haka: tare da wuka da muke sanya karkatacciyar karkata, muna tsoma kayan lambu cikin ruwan tafasasshen kuma bayan bayanan kaɗan zuwa ruwan sanyi. Bayan wannan hanya, ana cire sauƙin fata;
6. Mun yanke shi a kananan ƙananan kuma ƙara da shi a nama bayan rabin sa'a bayan shafewa;
7. Zuba ruwa kaɗan a cikin kwanon rufi kuma simintin kome akan ƙananan wuta a karkashin murfin rufe don awa daya;
8. Kula da tasa, wani lokaci kana buƙatar sama da ruwa idan ya kwashe;
9. Tare da tumatir (abu 6.), sanya a cikin kwanon rufi ketchup ko tumatir manna;
10. A lokacin lokacin da nama ya shirya (zai zama taushi ga tabawa), sanya nau'i biyu na gari. Kada ka mance don motsawa kullum da sinadaran;
11. Bayan daɗa gari, gilashi ya rufe;
12. Sa wuta zuwa matsakaicin kuma jira ga tafasa;
13. Nan da nan ya kashe zafi. Samun puree.

An yi amfani da naman alade goulash kullum tare da kowane gefen gefen kuma kawai a cikin yanayin zafi. Wannan ba kayan appetizer ba ne, amma ba tare da irin dankali ba - abin da aka fi so akan mutane da yawa. Godiya ga ruwan 'ya'yan itace, yadawa a kan farantin, babban tasa yana da dandano na musamman.

Abincin girbi goulash tare da abarba

Bayan mun sami tushe, za ka iya zuwa ƙarin zaɓuɓɓuka masu ban sha'awa ga tasa. Mutane da yawa za su gamsu da haɗin waɗannan samfurori guda biyu kuma za su yi murna da girke-girke.

Sinadaran:

• Alade - 1 kilogram;
• Abarba - 500 grams;
• Albasa - 1 yanki;
• Gida - 3 tablespoons;
• Spices - to dandano;
• Ruwa ruwa ne da ake bukata.

Shiri:

1. Mun yanke naman a cikin kananan guda biyu ta centimeters;
2. Fry a skillet har sai launin ruwan kasa mai launin ruwan kasa;
3. Bayan frying - canja wurin nama a cikin wani kwanon rufi mai zurfi da kuma zuba shi a ruwa tare da ruwa don ya rufe da naman alade da rabi;
4. Cook don rabin sa'a akan karamin wuta;
5. Duk da yake naman alade an tumɓuke, toya albasa da kuma kara shi a tushe;
6. Sanya abarba zuwa goulash kuma kayi komai tare da kayan yaji don dandana, barin saucepan don simmer na minti 5;
7. Bayanan karshe na mujallarmu shine miya. Mix da gari tare da abarba ruwan 'ya'yan itace da kuma kakar shi da goulash. Bari a cinye tasa don wasu mintoci kaɗan a kan wuta, sa'annan ka kashe gas sannan ka bar shi don karin minti 10.

Delicious alade goulash yana shirye. Kada ka manta cewa yana riƙe da dukiyarsa kawai lokacin da zafi. Bon sha'awa!