Contents
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Sinadaran
- 200 g Leek
- 175 g Jan Albasa
- 175 g Seleri
- 120 g Tushen faski
- 175 g Dankali
- 400 g Kohlrabi
- 300 g Karas
- 60 g Spring albasa
- 250 g Tumatir naman
- 1 bunch Bayar
- 110 g Gishirin teku lafiya
Umurnai
a madadin su
- Tunda aka tambayeni akai akai!! Ina yin broth na kayan lambu da kaina .... Ga na kaina girke-girke na "granular kayan lambu broth" wanda nake amfani da shi a matsayin tushen ga miyan .... Shiri na kayan lambu broth: daidai adadin ruwa da "foda" bisa ga dandana = adadin a cikin ml Kayan lambu broth a cikin girke-girke na .... Don girke-girke na, Na yi amfani da 6 g na gishiri mai kyau na teku ga kowane 100 g na kayan lambu mai tsabta da aka shirya .... Nau'in kayan lambu za a iya canza su ba shakka don dacewa da dandano da abubuwan da kuke so, kamar yadda adadin gishiri zai iya.
- Dangane da mai sarrafa abinci, dole ne a kawo kayan lambu a cikin wani "girman". Zan iya sarrafa kayan lambu kusan a girman girman su. Amma a wannan lokacin na yanke shi cikin ƙananan ƙananan don fahimtar shirye-shiryen, kamar yadda ba kowa ba ne yana da irin wannan babban kayan dafa abinci. Ƙananan ƙananan kayan lambu, da sauri kayan lambu za a tsarkake daga baya.
Shirye-shirye
- Kwasfa karas, dankali, kohlrabi da tushen faski a yanka su cikin kananan cubes. A kwasfa ciyawar seleri (kamar rhubarb), a tsaftace leks da albasar bazara, a datse sosai kuma a yanka a cikin yanka mai kyau. Kwasfa da finely yanka albasa. Cire tumatur daga cikin kusoshi a kwasfa fata tare da bawon, a yanka a rabi a cire tsaba sannan a yanka. Kurkura faski, bushe kuma a yanka a kusa.
shiri
- Yanzu, dangane da mai sarrafa kayan abinci, ko dai zazzage da kyau ko kuma a fara grate da kyau sannan kuma puree.
- Yada cakuda a ko'ina a kan takardar yin burodi da aka yi da takarda (na raba adadin na a kan trays 3), da ƙananan ƙwayar da aka yada, mafi kyau da sauri ya bushe gaba daya. Dole ne a bushe taro da kyau ta hanyar, wanda kuma ya dogara da karko.
- Sannan a bushe a cikin tanda a matsakaicin 60 ° na akalla sa'o'i 24, dangane da kauri da aka shafa. Lokacin bushewa, toshe karamin cokali na katako a cikin ƙofar tanda (ƙananan rata ya isa) ta yadda za a iya cire danshi koyaushe. Kullum ina bushewa ba tare da yawo da iska ba, amma ina motsa trays sau biyu a lokacin bushewa ta amfani da "hanyar uba".
- Sa'an nan kuma a murƙushe taro kuma ko dai a niƙa shi da turmi ko kuma a sake niƙa shi da kyau tare da injin sarrafa abinci. Idan har yanzu taro yana da ɗanɗano kaɗan, ana iya sake bushe shi a cikin tanda bayan niƙa.
- Ajiye bushe a cikin gilashin karkatarwa. Yana ɗaukar watanni shida ba tare da wata matsala ba.
- Lura: Danyen 1800 g ya haifar da broth 275 g na kayan lambu bayan bushewa.
Gina Jiki
Aiki: 100gCalories: 50kcalCarbohydrates: 6.9gProtein: 1.5gFat: 1.7g