John Myers
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Sinadaran
Don goulash:
- 800 g Naman naman sa goulash, daskararre
- 4 tbsp Man sunflower
- 200 g Albasa, launin ruwan kasa
- 6 m.-g Tumatir, cikakke cikakke
- 2 Tumatir barkono, ja
- 2 tbsp Seleri stalks, sabo ne ko daskararre
- 2 kananan Chillies, kore
- 4 matsakaicin girma Cloves na tafarnuwa, sabo
- 2 matsakaicin girma Bay ganye, bushe
- 400 g Water
- 2 Tsuntsaye Black barkono daga niƙa
- 1 tsunkule Nutmeg
- 1 tbsp oregano, bushe
- 12 g Naman sa broth, granular
- 100 g Kirim mai tsami
- 2 tbsp Masara (Maizena)
- 2 tbsp Paprika foda, ja, mai dadi
- 4 matsakaicin girma Cloves na tafarnuwa, sabo
- 2 tbsp Madeira ruwan inabi mai yaji
- 2 tbsp Pepper da gishiri ku dandana
Don dankali:
- 8 matsakaicin girma Dankali, kakin zuma
- 30 g Man shanu da ba a ɗaukaka
- 6 tbsp Ganyen faski, sabo ko daskarewa
- 2 Tsuntsaye Salt
Ga kayan lambu:
- 300 g Baƙin dusar ƙanƙara
- 1 matsakaicin girma Karas rawaya
- 20 g Man shanu da ba a ɗaukaka
- 1 tsp Kaji broth, Kraft bouillon
- 1 tbsp Madeira ruwan inabi mai yaji
Don ado:
- 1 tbsp Sesame tsaba fari
- 1 tbsp Fure-fure da ganye
Umurnai
Soya naman:
- Zafafa kasko mai matsakaici, ƙara cokali 2 na man sunflower a bar shi ya yi zafi. Brown guda naman da kyau a kowane bangare a cikin kashi 2. Cire daga zafin rana kuma sanya a cikin tukunyar lita 3 tare da murfi.
Shirya sinadaran:
- Kwasfa albasa a yanka su cikin zobba masu bakin ciki. Sauƙaƙa launin ruwan zoben zoben tare da sauran man sunflower kuma ƙara zuwa nama. A wanke tumatur, cire ciyawar, kwasfa, kwata, ainihin, a yanka a cikin rabi kuma ƙara zuwa nama. A wanke barkonon tumatir ja, cire kara da tsaba, a yanka a kananan cubes sannan a kara nama. A wanke sabo ne, na bakin ciki seleri stalks, a yanka a fadin 3 mm fadi da kuma ƙara zuwa nama. A wanke chillies, kwata su giciye, ƙara zuwa nama tare da hatsi kuma ba tare da mai tushe ba. Rufe tafarnuwar tafarnuwa a ƙarshen biyu, kwasfa su kuma danna su cikin nama.
Season da dafa:
- Ƙara sinadaran daga ganyen bay zuwa broth na naman sa kuma simmer tsawon minti 120 tare da murfi, yana motsawa lokaci-lokaci. hula, kwasfa da matsi da tafarnuwa cloves a karshen biyu. Mix sauran sinadaran don goulash daidai kuma ƙara zuwa goulash mai zafi minti 10 kafin karshen.
Dankali:
- A halin yanzu, kwasfa dankalin, kwata su tsawon tsayi da kashi uku a haye. Cook a cikin ruwan gishiri har sai an dafa shi. Zuba ruwan, ƙara man shanu da kuma jefa dankalin turawa a cikin narkakken man shanu. Kafin yin hidima, ƙara ganyen faski da gishiri a haɗa.
Kayan lambu:
- A wanke wake dusar ƙanƙara da karas, hula a ƙarshen duka. Cire kowane zaren a bangarorin biyu na dusar ƙanƙara. Manya-manyan kwasfa a yanka a rabi. Kwasfa karas a yanka shi cikin sanduna masu girman cizo. A taƙaice toshe kayan lambu a cikin man shanu mai narkewa. Deglaze tare da cokali 2 na ruwa da ruwan inabi kuma simmer na minti 4 tare da murfi har sai al dente.
Ado da Bauta:
- Rarraba goulash da aka gama da jita-jita na gefe a kan faranti, yi ado da hidimar dumi.
Gina Jiki
Aiki: 100gCalories: 26kcalCarbohydrates: 2.3gProtein: 0.3gFat: 1.8g
