Gishiri mai kifi a kan kifi Gishiri mai kifi, a matsayin mai cin gashin kanta, ba ya buƙatar kowane kokari. Nama na kifi, kifi, ruwan hoda ya riga ya dadi da wadatar kansa a kanta. Matsayi mai mahimmanci - yayyafa kifi da lemun tsami, kafin dafa abinci ko nan da nan kafin yin hidima. Lemon ya kashe wari mai ban sha'awa. Daga kwaro, alal misali, kuna da kyakkyawan kunne da miya. Ya dace da kowane irin kayan dafa abinci: an kwashe shi, soyayyen da kyafaffen, dafa shi a kan steamed, coals da spit, Boiled da marinated, cushe tare da kwayoyi da 'ya'yan itatuwa, gasa gaba ɗaya. Abincin naman alade yana da mashahuri a cikin manyan cuisines. A Yammaci, yana da mahimmanci don gasa da kuma tafasa. Kodayake hanyar dafa abinci daidai ta shafi kadan lokacin daukan hotuna zuwa yanayin zafi - saboda haka kifi yana da karin bitamin da ma'adanai.
Sinadaran:- Tutu 500 g
- Fresh Dill 0.5 bunch
- Lemun tsami 1 pc.
- Man zaitun 2 tbsp. l.
- Pepper black ƙasa 2 tsunkule
- Salt 4 tsunkule
- Mataki na 1 Don shirya wannan tasa, ka ɗauki: kofi ko wani kifi mai jan, rabin labanin dill, lemun tsami, man zaitun, gishiri, barkono.
- Mataki na 2 Kowane nama ya datse dill.
- Mataki na 3 A cikin dill matsi da ruwan 'ya'yan itace na lemun tsami halves. Ka bar su yi minti na minti 10.
- Mataki na 4 Gishiri da barkono kifi ya dandana. Mun yayyafa kowane yanki tare da tsuntsaye barkono da salts 2.
- Mataki na 5 Sanya Dill a rabin rabi. Yayyafa da man zaitun.
- Mataki na 6 Sanya kifin a kan gunguman, sanya takardar burodi a ƙarƙashinsa, saboda haka akwai tsafta mai yawa ga mai. Kunna yanayin wuta da gasa na mintina 15 a 200 ° C.