Chicken fillet tare da cuku dafa a cikin melon
- Zagaye guna (2 kg)
- 4 kananan kaji
- 60 g cuku tare da m blue
- Gilashin gilashi mai haske ko ruwan inabi mai bushe
- 4 kwakwalwa. carnations
- 6 Peas na barkono mai dadi
- Cinnamon
- black barkono a kan tip na wuka
- 1 cikakke tsp. gishiri
- 1 tbsp. l. balsamic vinegar
- 2 tbsp. l. man kayan lambu (don marinade)
- 1 tbsp. l. man fetur (don frying)
Cooking:
An yanke nama nama a kananan ƙananan. Solim, barkono. Mun yi dafa a cikin cakuda cloves, kirfa, barkono mai dadi, balsamic vinegar da kayan lambu mai. Melon. Za mu yi wanka tare da adiko. Yanke da tip kuma yayata wani tablespoon na tsaba da kuma ɗan ɓangaren litattafan almara. Mun dauki nama daga marinade. Mun sa a kan wani kwanon rufi mai tsanani da man fetur da kuma sauƙaƙe a fadi a garesu. Sa'an nan kuma ƙara marinade kuma kawo shi zuwa kusa-shirye. Bari mu kwantar da hankali. Yi la'akari da tanda zuwa 200 ° C. Mix nama da yankakken cuku. Cika wannan gwanin gurasa. An sha ruwan inabi a cikin kwanon rufi inda aka dafa kajin. Warke sama 2-3 minti. Sa'an nan kuma zuba a cikin wani guna. Rufe shi da murfin yanke. Mun gyara murfin tare da haƙori. Mu sanya guna na farko a cikin hannayen riga don yin burodi. Sa'an nan - a cikin tsari. Mun sanya mold a cikin tanda na awa 1. Bayan awa daya, kashe tanda. Kuma ba tare da budewa, bar guna a can don minti 30 ba.
Julienne Mushroom cikin kwanduna nama
- 300 g na naman saccen naman sa
- 2 tbsp. l. gurasa
- 1 kwai
- 100 g na sauti
- 1 albasa
- 2 tbsp. l. kirim mai tsami
- 1 fasaha lokaci-lokaci. l. gari
- 50 grams na wuya cuku
- 1/2 kayan lambu mai kayan lambu
- 1 cikakke tsp. gishiri
- 1/2 kofin ruwan sanyi
- black barkono a kan tip na wuka
- cake molds
Cooking:
Kwasfa da albasa da namomin kaza. Mun yanke su sosai. A kan grying kwanon rufi mai tsanani da man fetur, mu yada albasa da kuma fry shi zuwa launin zinariya, stirring. Sa'an nan kuma ƙara namomin kaza da kuma toya su duka har sai da ruwa evaporates. Yayyafa da namomin kaza tare da gari, saro. Ƙara ruwa, kirim mai tsami. Mix sake, gishiri. Dafa abinci don ɗan wuta a karkashin murfi na minti 10, a wani lokaci yana motsawa. Muna fitar da kwanduna nama na nama daga cikin tanda, kuma, ba tare da cire su daga guraben ba, suna cika da naman kaza. A sama tare da gurasar da aka yanka da cakulan grated kuma sake saka a cikin tanda har sai narke cuku da kuma samuwar ɓawon burodi. Mix da nama mai naman da gurasa. Mun ƙara kwai. Solim, barkono. Karɓa sosai. Yi amfani da tanda zuwa 190 ° C. Kwayoyi suna lubricate tare da kayan lambu mai, da kuma rarraba su tare da nama naman, yin kwanduna. Sa'an nan kuma sanya molds a cikin tanda
Meatballs a lokacin farin ciki tumatir miya
- 500 g nama nama
- 200 g kowane tumatir ketchup
- 1 shugaban albasa
- 1 karamin karamin tafarnuwa
- 1/4 kopin walƙiya
- 4 yanka burodi na fari
- 1/2 kopin madara
- 1 kwai
- 2 tbsp. l. alkama alkama
- 1/2 kayan lambu mai kayan lambu
- 1 cikakke tsp. gishiri
- black barkono a kan tip na wuka.
Cooking:
Daga gurasar da muke yanke da ɓawon burodi. Mun yanke walnuts cikin gari. Mun kara musu da tafarnuwa ta hanyar latsawa da 1 gurasar gurasa. Ƙara. A kan gurasar frying mai tsanani 2 tbsp. l. man kayan lambu. Mun watsa shirye-shiryen da aka shirya. Fry shi na minti 2-3, motsawa. Bari mu kwantar da hankali. Sa'an nan kuma haɗa shi da ketchup. An shirya miya. Sa'an nan sauran gurasar da aka rage a madara. Mu tsaftace kwan fitila. Cikakken hatsi da kuma toya a cikin kayan lambu har zuwa launin ruwan kasa. Mun kara da albasarta da gurasar da aka yi wa madara, ba tare da squeezing ba. Muna fitar da kwai. Solim, barkono da kuma haɗuwa sosai. Daga nama mai naman da muke sa meatballs girman girman goro. Muna zuba su cikin gari. Sa'an nan kuma toya a cikin kwanon rufi mai tsanani da man kayan lambu na minti 5 a kowane gefe. Mun sanya meatballs a cikin saucepan. Cika da dafa shi. Ku zo a tafasa a ƙarƙashin murfi. Muna cire daga wuta. Bar shi don karin minti 5-10.
Veal a Faransanci
- 800 g na nama
- 5 kananan karas
- 6-8 matsakaici dankali
- 200 g champignons
- 1 barkono Bulgaria
- 1 albasa
- 4 kwakwalwa. carnations
- 2 kananan cloves na tafarnuwa
- rabin karamin karari
- yalks 2 qwai
Cooking:
An wanke nama a cikin kananan guda. Mun sanya shi a cikin kwanon rufi. Mun zuba ruwan inabi. Sa'an nan kuma zuba ruwan sanyi. Ƙara wa nama mai barkono m, ganye mai ganye, barkono da aka tafasa peeled cloves, albasa, a yanka a rabi, cloves. Nemo, rufe murfi. Ku zo zuwa tafasa. Muna cire kumfa. Bari mu tafasa don minti 20 a kan karamin wuta. Mun tsabtace dankali, karas, tushen seleri, zane-zane, barkono na Bulgarian. Mun yanke dukkan kayan lambu a cikin adadi mai yawa da kuma haɗa su. A kan babban frying pan mai tsanani da man shanu, toya su har sai zinariya launin ruwan kasa, stirring lokaci-lokaci. Ƙara zuwa nama mai nama. Soya duk tare don minti 2-3. Sa'an nan kuma yayyafa tasa da gari. Mix da kyau. Muna zub da broth da ya rage bayan nama. Solim, barkono. Kuma muna dafa sa'a daya a kan wuta mai tsaka. Whisk da yolks tare da kirim mai tsami. Don minti 5-10 kafin ƙarshen dafa abinci, ƙara yolks tare da kirim mai tsami. Mix da kyau. Ana shirya kayan ado tare da zaituni.
Kifi a cikin tumatir miya da zaituni
- 500 g kifi fillets (tilapia, pike perch, da dai sauransu)
- 300 g tumatir
- 150 g albasa
- 50 g zaituni ko zaituni
- Ganye dandana
- 1 kwai
- Gida
- gishiri, barkono
- man kayan lambu.
Cooking:
Muna tsoma kifi a kananan ƙananan. Gyaran ya shafa kadan, gishiri, juye a jikinsa na kifaye. Sa'an nan kuma mu zuba kifi cikin gari. Fry kifi a man fetur har sai dafa shi. Ga miya, finely sara da albasa. Mun yanke tumatir cikin cubes. Zaitun - da'irori. Greenery finely yankakken. Soya albasa a cikin man fetur. Muna ƙara tumatir, gishiri, tushim game da minti 5. Mun sanya zaituni, sa'an nan kuma ganye. Dama, cire daga zafi. Yada kifin a kan tasa, tare da miya.
Gishiri mai tsami a dafa tare da cuku
- 500 g na ruwan hoda salmon fillet
- 150 g cuku
- Mayonnaise
- gishiri, barkono
- man kayan lambu.
Cooking:
Mun yanke ruwan kifi a kananan ƙananan. Cukuba uku a kan m grater. Saka kifi a cikin tasa. Solim, barkono. Lubricated tare da mayonnaise. Yayyafa da cuku. Gasa a cikin zafin jiki na 180 C har sai launin ruwan kasa (kimanin minti 30).
Tumatir don bottling
- 1 kg tumatir
- 150 ml na ruwan sanyi mai burodi
- 200 g kaji fillet
- 150 g karas
- 150 g albasa
- 25 g na gelatin
- 1 cikakke tsp. gishiri
- black barkono a kan tip na wuka
- 1 tbsp. l. kore Peas
- da dama zaitun
- 50 g da Dill da faski (don ado).
Cooking:
Gelatin a cikin ruwa ya bar 1 hour. Kwararrun yanke zuwa kashi 4. Karas a yanka a cikin manyan yanka. Mun sa a cikin kwanon rufi, albasa, karas. Cika da ruwa don ruwa ya rufe kaya. Solim, barkono. Gasa nama har sai an dafa shi (kimanin minti 25 bayan tafasa). Lokacin da aka dafa filletin, tafafar broth (kana buƙatar kusan 1 kopin broth). Ƙara gelatin zuwa gare ta kuma kawo shi a tafasa, amma kada ku tafasa. To, bari mu kwantar da hankali kadan. My tumatir, yanke saman, cire cire jiki. Gishiri yana yankakken yankakken. Muna kwashe tumatir da filletin kaza. Muna wanke nama tare da broth. Mun sanya a cikin firiji don 5-6 hours. A lokacin bauta, yi ado da tumaturwan tumatir da koren Peas, zaitun zaitun da yankakken ganye.
Cushe tumatir
- 6 tumatir cream
- 1 kwai
- 30 g na naman alade ko brisket
- 1/2 tsp. gishiri
- black barkono a kan tip na wuka
- 2-3 kananan ganye na kore salatin
- 1 tbsp. l. man fetur (domin lubricating da mold).
Eggplant rolls gasa da gida cuku da naman alade
- 2 matsakaici na kankarin
- 200 g gida cuku
- 2-3 kananan cloves da tafarnuwa
- 50 g na Dill ganye
- 1 tsp. gishiri
- black barkono a kan tip na wuka
- 1 kwai
- 200 g na naman alade sliced
- 2-3 kananan tumatir
- 3 tbsp. l. man kayan lambu.
Cooking:
Eggplant na da kuma yanke tare na bakin ciki lebur faranti. Mun sanya su a cikin babban tasa. Yi aiki da nauyin kaya. Leave don minti 30. Sa'an nan kuma haɗa da ruwa mai kafa. (Idan kana so ka bar haushi a cikin eggplants, zaka iya tsayar da wannan aiki.) Ka tuna da tanda zuwa 200 ° C. Eggplant shimfiɗa a kan wani greased yin burodi sheet. Daga sama, muna ba da ruwa kadan tare da mai. Mun saka a cikin tanda na minti 15-20, don haka sun yi taushi. Finely sara da ganye na Dill. An yi tsabtace tafarnuwa kuma ta hanyar latsa. Mix gida cuku, kwai, tafarnuwa da ganye. Solim, barkono. An yi yaduwa da farantin kayan ado tare da sakamakon da aka samu kuma an yi ta jujjuya tare da takarda. Kowace waƙa an nannade cikin naman alade kuma an sanya shi a cikin gasa mai zurfi, greased tare da man fetur. Tumatir yankakken yankakken kuma zuba a kan waƙa. Saka siffar a cikin tanda kuma gasa tsawon minti 25 a 200 ° C. Wannan tasa za a iya aiki da sanyi da zafi.
Courgettes tare da wake da tumatir
- 1.5 kilogiram na matasa zucchini
- 2-3 shugabannin albasa
- 500 g tumatir
- 300 g na wake
- 2 tbsp. l. tumatir manna
- 3 kananan cloves na tafarnuwa
- 50 g na Dill ganye
- faski, Basil
- 1 cikakke tsp. gishiri
- black barkono a kan tip na wuka
- 1/2 kayan lambu mai kayan lambu.
Ana cinye wake cikin dare a cikin ruwan sanyi. Sa'an nan kuma tafasa har sai da taushi. Mun jefa shi zuwa colander. Marrows na kuma sare cikin manyan cubes. Dafa albasarta, ma, a yanka a cikin manyan guda. An fitar da tumatir daga fata da kuma rauni. Albasa mai tsanani da man kayan lambu mai manyan frying kwanon rufi yayyafa albasa. Sa'an nan kuma ƙara zucchini. Sanya kome a karkashin murfi na mintina 15 (zucchini ya ci gaba da siffar). Muna ƙara tumatir, lambun tumatir (don inganta dandano), dafa wake. Solim, barkono. Ƙara. Mun sanya yankakken tafarnuwa da ganye. Ku zo zuwa tafasa kuma nan da nan kashe. Bari mu cire tasa a karkashin murfi na minti 10.
Lu'u-lu'u da kayan lambu
- Gilashin 1.5 na lu'u-lu'u
- Gilashin tabarau 4 (don cin abinci)
- Gilashin 0.5 na ruwa mai dumi (don fitar da kayan lambu)
- 300 g na zaki
- 1 manyan karas
- 2 matsakaici kwararan fitila
- 50 g na Dill ganye
- 2 tbsp. l. man kayan lambu
- 1 tsp. gishiri.
Cooking:
Perlovsku da wanke sosai. Jika a cikin ruwan zafi da dare (soaking rage lokacin cin abinci na hatsi sau da dama). A cikin ruwan tafasasshen ruwa mun rage wa'adin sha'ir da kuma dafa a kan karamin wuta tare da murfin bude murfin dan kadan tsawon minti 45-50. Muna juyawa sha'ir alhalin da aka shirya a cikin colander da kuma wanke shi da ruwan sanyi. An wanke namomin kaza da kuma yanke su cikin faranti na bakin ciki. Karas rub a tsakiyar grater. Kwasfa da albasa da wuka. Namomin kaza toya a cikin kwanon frying, greased tare da kayan lambu man, har sai softening. Solim. Ƙara albasa ga namomin kaza. Gashi don 'yan mintoci kaɗan akan ƙananan wuta. Namomin kaza da albasarta hada da karas. Prisalivaem. Zuba kayan lambu tare da ruwan dumi. Sanya, rufe tare da murfi kuma simmer a kan zafi kadan har sai softened karas. Muna haɗin alhakin lu'u-lu'u da kayan lambu. Yada a kan farantin karfe kuma ya yayyafa shi tare da dill.
Kayan kayan lambu tare da kaza
- Filletin kaza 500 g
- 4 matsakaici karas
- 3 shugabannin albasa
- 1 kananan farin kabeji
- 300 g na kore gwangwani Peas
- 300 g na masara gwangwani
- 2 tbsp. l. kirim mai tsami
- 1 tsp. gishiri
- 2 tbsp. l. man kayan lambu
- 2 barkono mai karar fata.
Cooking:
Ana yanka nama da masara a cikin wani colander zuwa wani tari na brine. Karas da albasa suna tsabtace. Cire tsaba daga barkono. Albasa, karas da barkono ana yanka su cikin kananan cubes. An wanke nama sosai kuma a yanka a kananan yanka. Solim. Yanke kabeji cikin kananan inflorescences kuma a yanka a kananan ƙananan. A cikin brazier mun shafe man kayan lambu. Fry karas, barkono, albasa da kaza. Sa'an nan, don 10-15 minti, simmer a kan matsakaici zafi, stirring kullum. Ƙara inflorescence na kabeji. Kusa, don kimanin minti 3-5, ci gaba da satar da tasa a kan zafi mai zafi, yana motsawa lokaci-lokaci. Bayan haka, sannu-sannu rage zafi, sauti na minti 10 a ƙarƙashin murfin. Mun ƙara masara, Peas da kirim mai tsami zuwa stew. Dama kuma barin barci a kan zafi mai zafi don minti 10-15, ba manta ba don motsawa. Muna bauta wa stew a kan tebur zafi.
Masararki, a cikin ƙwayar mustard
- 800 g kananan karamin
- 1-2 tbsp. l. mai dadi Bavarian mustard (za a iya maye gurbinsu da wani m, ba kona mustard)
- 1 tbsp. l. zuma
- 3 cloves na tafarnuwa
- 1 tbsp. l. vinegar ko ruwan 'ya'yan itace 0.5 lemun tsami
- sabo ne ganye (Dill, Faski)
- gishiri
- 50 ml na kayan lambu mai
Wanke da kuma namomin namomin kaza su yi fure a cikin kwanon rufi har sai ruwa ya kwashe gaba daya. Don marinade mu gauraye mustard, zuma, ruwan 'ya'yan lemun tsami, tafarnuwa, kayan lambu da gishiri ya wuce ta latsa. Greenery finely yankakken, ƙara zuwa marinade, Mix, zuba zafi namomin kaza. Bari mu kwantar da hankali, kuma mu tsabtace wuri mai sanyi don akalla rana daya. Daga lokaci zuwa lokaci mun haɗu. Namomin kaza suna nuna kaifi, tare da dandano mai ban sha'awa. Yayin da suka tsaya, yawancin abin da suka dadi sun zama.
Namomin kaza a tafarnuwa marinade
- 500 grams na veshenok (iya zama champignons)
- 2 cloves da tafarnuwa
- 1 tbsp. l. vinegar
- kananan gungu na kore albasarta
- ganye
- gishiri
- barkono
- sunflower man fetur don roasting.
Cooking:
Namomin kaza ne na, da busassun kuma a yanka a matsakaici matsakaici. Sa'an nan toya su a cikin kayan lambu mai har sai da launin ruwan kasa. Tafarnuwa an shige ta cikin latsa kuma an zuba shi da vinegar. Soyayyen, har yanzu zafi namomin kaza sa a cikin zurfi yi jita-jita a cikin yadudduka, kowane Layer na gishiri, barkono, ɗauka da sauƙi yafa masa tafarnuwa vinegar kuma yafa masa yankakken kore albasa da ganye. Bari mu tsaya na minti 15-20. Namomin kaza suna shirye.
Gasa tare da namomin kaza
- 8-10 manyan zane-zane
- 2-3 matsakaici sized dankali
- 1 matsakaici karas
- 2 cloves da tafarnuwa
- Kirim mai tsami
- ƙasa paprika
- gishiri
- baƙar fata barkono
A namomin kaza mun cire kafafu, mun cire hat daga fata, mun yanke su cikin sassa 4. Ana tsabtace dankali da kuma yanke shi cikin sassa 8. Karas a yanka a cikin bakin ciki ko rubbed a kan babban grater. Tafarnuwa an yanka a cikin faranti na bakin ciki. Ana sanya dukkan sinadaran a cikin takarda, suna hade da kyau. Yayyafa kome da kome tare da ɗan kayan lambu da kadan vinegar, gishiri da barkono mai haske. Gasa gasa a 180 ° C har sai dafa shi. Ku bauta wa tare da kirim mai tsami, ku yayyafa da paprika.
Gishiri naman gishiri
- 500-600 g barasa
- Albasa 2
- 1 manyan tumatir
- 150-200 g na kirim mai tsami
- 3-4 cloves da tafarnuwa
- Salt
- Pepper
- Ganye dandana
- man sunflower don frying
Cooking:
A kan kwanon ruɓaɓɓen frying, yad da namomin kaza a man fetur na tsawon minti 30, ba tare da manta da gishiri da barkono ba. A halin yanzu, a cikin wani kwanon rufi, toya yankakken albasa har sai da zinariya, sa'an nan kuma kara da tsaka da kuma yanke tumatir tumatir, duk tare da minti 10. Bayan abin da ke cikin nau'in frying biyu sun shirya, sanya kome a cikin daya, ƙara kirim mai tsami, tafarnuwa mai laushi, stew na minti 10, yayyafa ƙwayar namomin kaza tare da yankakken ganye.