Cikal kaji tare da cakulan narke Miya ne mai cin abinci na duniya da na gina jiki, kuma miyaccen dafa shi ne babban fasaha da ke buƙatar kulawa ta musamman da lokaci. Kayan fasaha na yin soups yana da matukar m, amma akwai ka'idoji na musamman don yin kusan dukkan abincin mai zafi. Sabili da haka, kowane samfurin bai kamata ya rasa cikakken dandano ba, duk da haka, dole ne a dafa kowane bangare kuma ya dace da abun da ke ciki. Amma gishiri da miya ya kasance kawai a ƙarshen dafa abinci, amma ba a kanta ba, amma wanda zai iya yin amfani da sutura zai iya karban gishiri. A gaskiya, babu abin da ke da wuyar gaske, idan har ka shirya miya tare da jin dadi. Bugu da kari, duk wani girke-girke za a iya daidaitawa don dandano, ƙara zuwa girke-girke da kayan da kake so. Kafin bayyanar samfurin kasa - ƙwayar cuku cakuda - ba a samo cheesemonger ga masarautar ba. A shekara ta 1911, an tsara hanyar da za a rage ƙananan cuku, yayin da kariya cuku daga stratification a lokacin zafi mai tsawo. Kakanin "Aboki", "Waves" da "Amber" sun bayyana. Bayan haihuwar "haihuwar" wani mutum ya ziyarci ra'ayin "narkewa" cakulan cikin ruwan. Don haka sai ya nuna cewa miyanmu shine samfurin fasahar zamani na karni na 20.
Sinadaran:- Chicken fillet 300 g
- Albasa 1 pc.
- Faski tushe 100 g
- Carrot 1 pc.
- Dankali 3 kwakwalwa.
- Cuku cuku 400 g
- Butter 50 g
- Vermicelli kananan 4 tbsp. l.
- Bay ganye 3 inji.
- Basil bushe 1 tsp.
- Pepper black ƙasa 2 tsunkule
- Salt 1 tbsp. l.
- Ruwa 4 l
- Mataki na 1 Don yin cuku cakuda zaka buƙaci: manyan albasa da karas, karamin girman faski, tumatir dankali uku, kaza mai kaza, cuku, man shanu da kayan yaji.
- Mataki 2 Shirya albasa, karas da faski.
- Mataki na 3 Dalili akan wannan miyan shine broth kayan lambu. Don yin wannan, kawo ruwa zuwa tafasa, ƙara kayan lambu a cikin kwanon rufi kuma simmer tsawon minti 30 akan zafi kadan.
- Mataki 4 Bayan rabin sa'a, ƙara dan dankali mai girma-sliced cikin broth.
- Mataki na 5 Cook don minti 20.
- Mataki na 6 Kashe nama da kaji.
- Mataki na 7 Cire duk kayan kayan lambu da kuma kara da fillets zuwa broth. Albasa, karas da tushen faski ba za a buƙaci ba. Zuba dankali a cikin tasa mai zurfi.
- Mataki na 8 A cikin broth, ƙara busassun busassun busassun busassun ruwa, ganye na ganye, barkono da gishiri.
- Mataki na 9 Ya kamata a yi dafaccen dankali, amma ba don dankali ba.
- Mataki na 10 Lokacin da filletin kaza ya shirya - ƙara dankali dankali.
- Mataki na 11 Sanya vermicelli a kan kwanon frying mai tsanani. Ba ka buƙatar ƙara man fetur.
- Mataki na 12 Gashi har sai launin ruwan kasa. Wannan hanyar za ta ƙara kayan ƙanshi ga kowane miya.
- Mataki na 13 Rage kullun da ake sarrafawa zuwa babban kayan aiki Don yin cuku mafi sauƙi don rub - rike shi na kimanin minti 10 a cikin injin daskarewa.
- Mataki na 14 Ƙara cuku zuwa ga kwanon rufi a ƙananan yanki, yana motsawa kullum.
- Mataki na 15 Lokacin da cuku ya ƙare - ƙara vermicelli kuma dafa don minti daya.
- Mataki na 16 Sa'an nan kuma cire miyan daga cikin wuta, ƙara man shanu da kuma rufe, saboda haka an jima.