Traditional alade shish kebab

Naman alade (zai fi dacewa zhirnenkuyu, za ku iya ci gaba, a cikin kowace bauta wani kashi ne) game da Sinadaran:

• Alade - 2 Kilogram
• Albasa - 1 Kilogram
• Salt - Don dandana
• Pepper ja kasa - Don dandana
• Pepper m ƙasa - Don dandana
• Ruwan ma'adinai - lita 0,7

Umurnai

Naman alade (zai fi dacewa zhirnenkuyu, za ku iya ci gaba, a cikin kowanne bautar da aka kashi) wanke, aka cire tare da tawul, cire fim da veins, a yanka a cikin guda. Girma - yanayin ne mai sabani, amma, da kanta, ƙananan yanke, da sauri zai zama soyayyen. Amma kuma don ƙona wannan "kananan-caliber" shish kebab ya fi sauki, kuma a cikin juiciness zai rasa - don haka yanke shawara don kanka. An wanke albasa, a yanka a cikin rabin zobba ko zobba, sa'an nan kuma mu sanya hannayenmu yadda ya kamata don ba ruwan 'ya'yan itace. Kuna iya shigo da albasa ta wurin naman mai nama, amma kafin a kwanta a kan dasasshen alkama albarkashi daga kowane yanki dole ne a cire. Don haka sai na danne albarkatun yankakken. Saka nama da albasa a cikin layers a cikin wani saucepan (wannan yana da zaɓi, amma sai ka haɗu a ko'ina). Ƙara gishiri, kayan yaji. Cika abin da ke ciki na kwanon rufi da ruwa - da mahimmanci, ya kamata a danye nama a masarar ruwan. Ƙara. Mun sanya a karkashin zalunci (lita mai lita 3 da ruwa ya dace, amma kuma yana yiwuwa a daidaita wani akwati) kuma tsaftace shi a cikin sanyi. Akalla sa'o'i 3-5 bayan haka mun cire saucepan, hada nama da albasa, bari a dumi. Bayan rabin sa'a mun tara nama akan skewers, idan an so, madauran naman alade da albasa. Fry a kan gawayi, watering tare da ruwa da vinegar. Muna hidima tare da albasa albasa, da wuri mai laushi, kayan lambu da kayan lambu da ke so.

Ayyuka: 7-8