Gabatarwa na gabas a cikin ɗakin abincin: yadda ake dadi don dafa alade daga alade

Plov wani shahararren shahara ne, wanda ake la'akari da zama kasa a jihohin da yawa. Tarihinsa ya koma karnoni, wato, a cikin karni na II-III BC. A nan ne abincin Indiyawa da 'yan Arewa daga Gabas ta Tsakiya sun shirya abinci daga shinkafa da nama ko nama mai kaza. Don yin pilaw daga naman alade ya fara daga baya. Masu bincike na al'ada sunyi jaddada cewa wannan ra'ayi ya fara tunawa da shugabannin Uzbek. Tasa a cikin wannan fassarar ya samo karin dandano, arziki, juiciness da unrivaled, turare mai kyau.

Yau, ana dafa shi a cikin hanyoyi daban-daban. Ana yin tasa a cikin mai zurfi mai laushi, a cikin karamin, a cikin wani sauƙi na musamman kuma har ma a cikin mai sarrafa kaya mai ci gaba - mai yawa. Idan kun bi dokoki da tsananin bin ka'idodin girke-girke, tasa ya zama mai friable, mai gina jiki kuma an ci shi akan "hurray" har ma da mafi kyawun gourmets.

Simple pilaw daga alade: girke-girke tare da hoto mataki-mataki

Wannan bambance-bambance ne na musamman game da shirye-shiryen mai kwakwalwa mai nishaɗi da m. Zai ba da izinin iyalan gida marasa fahimta su gane dukkanin hikima da asirin abubuwan da suke samarwa a gida. Idan akwai sha'awar ba da jita-jita karin dandano mai sauƙi da haske, abin ƙanshi mai laushi wanda zai yada a cikin ɗakin, ɗakin laurel ya fita, ƙwayar thyme, kashi hudu na nutmeg da 2-3 peas na farin barkono ya kamata a sanya jim kadan kafin a kashe. Nan da nan kafin a bayarwa, waɗannan masu haɓakawa da ƙanshi za su buƙaci a cire su.

Dogaro da ake bukata:

• shinkafa - abubuwa 2
• broth - 4 abubuwa
• naman alade - 700 g
• karas 250 g
• sunflower man fetur - 130 ml
• coriander - 1 tsp
• turmeric - 1 tsp
• gishiri
• a cakuda barkono
• kayan yaji

Shirin mataki na gaba

1. Karas ya kamata a tsabtace, wanke da yankakken tare da dogon launi na matsakaici kauri.

2. Rinya nama kuma a yanka a fadin firam a cikin kananan m yanka.

3. A cikin tudu mai zurfi, mai zafi, da naman nama a ciki zuwa wani haske na zinariya, a karshen kakar wasa tare da turmeric da coriander, gishiri da barkono.

4. Sanya shinkafa a cikin ruwa guda biyu da dukan girman karas zuwa naman alade, haɗuwa sosai kuma toya a kan matsakaici zafi na minti 10.

5. Zuba a cikin broth of broth, rufe akwati tare da murfi kuma ci gaba da dafa wani kwata na sa'a. Rage ƙararrawa zuwa mafi ƙarancin kuma simmer na minti 20 ba tare da buɗe murfin ba kuma motsawa da aka gyara.

6. Ready to cire pilaf daga farantin da kuma steaming steaming.

Yadda za a yi pilaw daga naman alade a cikin mai yawa: girke-girke da hoto

A cikin bambanci, zaka iya dafa kusan kowane tasa, ko da irin wannan yatsari, kamar pilaf daga alade. Wannan zai bukaci nama mai kyau, ingancin shinkafa (dogon ko zagaye a buƙatar uwargidan), kayan lambu, kayan yaji da kayan kayan gargajiya na gargajiya. Don yin tasa mafi muni, ana bada shawara don amfani da man fetur, wanda yake da alamar, ƙanshi mai tsananin gaske.

Dogaro da ake bukata:

• naman alade - 1,2 kg
• shinkafa - 1,2 kg
• albasa farin - 4 inji mai kwakwalwa
• man fetur - 220 ml
• karas - 1 kg
• tafarnuwa - 2 shugabannin
• dried barkono barkono - 3 pods
• Dried barberry - 1 tbsp
• Coriander tsaba - 1 tsp
• zira - 1 tbsp tare da zane
• gishiri

Shirin mataki na gaba

1. Rice yana da kyau a wanke a cikin ruwa da yawa. An wanke kayan naman alade da kuma yanke cikin cubes. Albasarta sunyi walaye kuma a yanka su a cikin rabi na rabi mai zurfi, sanduna masu tsalle-tsalle masu auna 0.8-1 cm lokacin farin ciki. Ka wanke tafarnuwa daga boyewa, amma kada ka rarraba kwayoyi.
2. Yi amfani da yanayin "Multi-Cook" akan na'urar dafa abinci, saita yawan zafin jiki a 160 ° C, zafin man fetur a cikin tasa kuma toya albasa akan shi na minti 5. Ƙara dukan ƙarar naman alade da bi da na minti 8 zuwa 10. Zuba yankakken gishiri kuma toya har sai da zinariya. Sa'an nan kuma ku haɗa dukkan sinadaran kuma ku ci gaba da dafa don minti na 10-15.
3. Ziru da coriander suna kara a cikin turmi, hada tare da barberry da kuma sanya shi ga nama. Gishiri don dandana kuma dumi wani kwata na awa daya.
4. Zuba ruwan ruwan zãfi a cikin tasa mai yawa domin ya rufe pilaf don 2.5 cm. Haɗakar da capsicum kuma ci gaba da dafa abinci na kimanin awa daya.
5. Bude murfin, a danƙaɗa karan da ake tsabtace tafarnuwa a cikin shinkafa. Bayan kashi huɗu na sa'a, canja halin aiki na naúrar zuwa "Cikakke" kuma tafi don shirya wani minti 20.
6. Hotuna mai ban sha'awa da aka saka a cikin babban kwano da kuma cin abinci tare da kayan lambu da kafi so.

Yadda za a dafa pilaw daga alade a cikin wani saucepan: girke-girke tare da hoto mataki-mataki

Idan babu kullun gargajiya mai wuya, ba za ku iya yin wani abu mai dadi ba, mai gina jiki, mai gamsarwa da kuma jin dadi a cikin mafi kyawun kwakwalwa, wanda yake samuwa a kowace uwar gida. Shirin dafa abinci ba kusan bambanta daga sauran hanyoyin ba, amma masana masana kimiyya sun bada shawara a cikin wannan yanayin don amfani ba da tsawo ba, amma zagaye na shinkafar Krasnodar. Yana da wata mai sauƙi, tsari mai kyau, yana shayar da dandano na kayan kayan da kyau kuma yana riƙe da siffar koda a cikin tsari mai zafi sosai.

Dogaro da ake bukata:

• naman alade - 700 g
• shinkafa na Krasnodar - 3 tbsp
• albasa - 2 guda
• karas - 2 guda
• tafarnuwa - 5 hakora
• bay bar - 3 inji mai kwakwalwa
• dabbar dabba
• gishiri
• kwaskwarima ga pilaf

Shirin mataki na gaba

1. Rinka shinkafa da kuma jiƙa don sa'a daya cikin ruwa mai dumi.
2. Carrot sara rawanin bakin ciki, da albasarta - kananan sanduna, yanke nama cikin kananan murabba'ai game da girman wannan.
3. A saucepan, narke nama mai yalwa don ya rufe kasa. Yi zafi a kan zafi mai zafi, zuba kayan lambu, naman alade kuma da sauri toya har sai ɓacin launin fata ya bayyana.
4. Ƙara shinkafa, gishiri, kakar tare da kayan yaji kuma zuba ruwan zãfi. Ya kamata ruwa ya rufe duk kayan da kashi 2-3 cikin centimeters. Top tare da crushed tafarnuwa da bay ganye.
5. Cook danna kan zafi mai zafi don akalla rabin sa'a.
6. Lokacin da aka fitar da ruwa duka, cire kwandon daga farantin, sanya tasa cikin hidima don yin hidima tare da sabbin ganye da salads mai haske.

Yaya da dadi don dafa pilaw daga alade a cauldron

Kazan wani kayan gargajiya ne, wanda shine al'ada don yin pilaf a Gabas ta Tsakiya da Tsakiya. An yi imani cewa yana cikin wannan damar cewa shinkafa yana samun friability, yayin da naman alade, gurasa ga ɓawon burodi, ya kasance a cikin jiki mai kyau, mai taushi da kuma maras kyau a ciki. Abincin da ke cikin kazan zai iya zama ba kawai a kan kuka ba, amma har ma a kan gungumen azaba, bayan da ya tafi kan wasan kwaikwayo a yanayin. A cikin waɗannan lokuta, abincin gabashin zai zama kyakkyawan dadi, mai banƙyama kuma mai gamsarwa.

Dogaro da ake bukata:

• alade (nama) - 1 kg
• shinkafa - 800 g
• albasa farin - 4 inji mai kwakwalwa
• man fetur - 125 ml
• broth - 4 abubuwa
• karas - 3 inji mai kwakwalwa
• bay bar - 3 inji mai kwakwalwa
• black ƙasa barkono - ½ tsp
• barkono barkono - 12 guda
• Ginger - ¾ tsp
• hops-suneli - 1.5 tsp
• coriander - 1.5 tsp
• nutmeg - 1 awa.

Shirin mataki na gaba

1. Kayan lambu peeled da yankakken cikin manyan yanka, Rinya nama a karkashin ruwa mai gudu, dan kadan ya bushe tare da adiko da kuma yanke zuwa cubes 2X2 cm.
2. Rabin rabin man fetur an zubar a cikin katako kuma saka ajin don dumi don minti 5.
3. Sa'an nan kuma ƙara naman alade zuwa mai zafi mai zafi da kuma fry shi a kan wani babban zafi har sai da kyakkyawan ɓawon burodi ya bayyana.
4. Blanched guda na gishiri, barkono, yayyafa da rabo daga kayan yaji da kayan yaji don pilaf. Ƙara karas, albasa rabin rabi da rabi na biyu na man fetur, rage wuta zuwa matsakaicin matakin kuma kawo kayan lambu zuwa laushi. Sanya taro a ci gaba don haka ba ya tsaya zuwa kasa.
5. Lokacin da aka gyara sunada launin ruwan zinari, yayyafa shinkafa shinkafa, a baya wanke wanke a karkashin ruwa mai sanyi. Sanya sauran kayan yaji, hade tare da spatula na katako kuma toya don minti 5-6.
6. A ƙarshen lokaci, zuba pilaf zuwa saman tare da ruwan zafi mai zafi, saurin haɗuwa, kawo shi cikin tafasa kuma aika da kasusuwan zuwa tanda mai tsabta.
7. Cook a zafin jiki na 180 ° C na kimanin kashi uku na sa'a daya.
8. Cire daga cikin kuka, ba da izinin kwantar da dan kadan, sa'an nan kuma ku ci gaba da cin abinci a kan ɗayan keɓaɓɓen faranti.

Yadda za a yi naman alade daga al'adun gargajiyar Uzbek: koyarwar bidiyon

A Uzbekistan, ana ganin pilaf daya daga cikin mafi girman girmamawa da ƙaunar jin dadi. A kowane yanki na wannan yankin Asiya ta Tsakiya ana dafa shi a hanyarsa, yana kara da tasa tare da asali na ainihi da kuma siffofi na musamman. A cikin wannan shirin a duk bayanin da aka gaya mana yadda ake yin Bukhara pilaf daga alade. Mahimmancin wannan hanya ita ce, bayan dafa shinkafa a cikin nama da kayan lambu, sinadaran ba su haɗu ba. Saboda haka, croup ya kasance a saman kuma ba ya ƙona zuwa kasan, amma ruwa yana shafe shi kuma ya juya ya zama mai fariya. Nan da nan kafin yin hidima, an saka shi a cikin shinkafa, wanda ya wadatar da pilaf tare da ƙanshi mai ƙanshi kuma ya ba shi wata alama mai ban mamaki.