John Myers
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Sinadaran
Ga marinade:
- 6 tbsp Man sunflower
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Kecap Tim Ikan
- 1 tbsp Sambal Bangkok ala Siu
Ga shinkafar fure:
- 70 g Basmati shinkafa, bushe
- 125 g Water
- 2 g Kaji broth, Kraft bouillon
- 2 Qwai, girman M
- 1 tsunkule Salt
- 1 tsunkule Black barkono, sabo ne daga niƙa
- 2 tbsp Man sunflower
- 20 g Karas, yankakken, sabo ko daskararre
Don miya:
- 1 tsp Garin Tapioca
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Zuma, rawaya
- 1 tbsp Rice ruwan inabi vinegar, bayyananne, m
- 1 tbsp Rice ruwan inabi vinegar, baki (misali daga Narcissus)
- 1 tbsp Ruwan lemun tsami, sabo
- 1 tbsp Soya miya, zaki, (kecap manis)
- 1 tsp Sambal Bangkok ala Siu
- Sauran marinade, (duba shiri)
Ga kayan lambu:
- 4 kananan Albasa, ja
- 3 matsakaici Cloves na tafarnuwa, sabo
- 1 kananan Karas
- 1 karami Chilli, kore, sabo ko daskararre
- 0,25 matsakaici barkono mai dadi, ja
- 60 g Abarba, a guntu (kananan gwangwani)
Don kashewa:
- 30 g Ruwan kwakwa
- 1 tbsp Ruwan abarba, gwangwani
- 2 Tsuntsaye Kaji broth, Kraft bouillon
Don ado:
- 20 g Mongoose seedlings, sabo ne, wanke
Umurnai
- A wanke shinkafar, a tace sannan a zubar da kyau. Ƙara ruwan kuma kawo zuwa tafasa. Ƙara ruwan kajin, motsawa tare da shinkafa kuma a dafa tare da murfi na kimanin minti 12. Cire daga zafin rana, gauraya a taƙaice kuma bar shi don girma tare da murfi na minti 30.
- Daskare sabo nonon kajin kadan, bari abincin daskararre ya narke. Yanke fadin hatsin zuwa kimanin. 1 cm lokacin farin ciki yanka. Yanke wannan cikin kimanin. 2 cm fadi da tube kuma a yanka a cikin rabin crosswise. Mix da sinadaran don marinade kuma yi amfani da su don marinate kaza.
- A wanke salatin frisée da layin abinci guda 2 tare da ganye. Yanke ƙwalla 8 daga sabon gwanda.
- Buɗe ƙwai a cikin babban akwati mai isasshe, ƙara ɗan ɗanɗano na kaji da barkono a murɗa har sai sun yi kama. Zafafa kasko mai matsakaici, ƙara 1 tbsp na man sunflower a bar shi ya yi zafi. A soya ƙwai da aka tsiya a cikin ƙwai da aka yanka a bar su ya huce. Yanke manyan guda.
- Yanke wani yanki mai tsayi na 4 cm daga karas, kwasfa shi, yanke tsayin daka cikin ɓangarorin bakin ciki kuma a yanka su cikin ɓangarorin bakin ciki. Yi aiki da tsiri a haye cikin ƙananan cubes. Daskare sauran cubes. Auna kayan daskararre kuma ba da izinin narke.
- Rufe albasa da tafarnuwar tafarnuwa a iyakarsu biyu, a kwaba sannan a yanka a wuri guda. A wanke karas, yanke ƙarshen biyun, bawo kuma a yanka shi kusan. Yanke kauri mm 3 tare da jirgin sama mai kauri. A wanke kananan, kore chili, a yanka a cikin bakin ciki yanka, bar hatsi a wuri, jefar da kara.
- Yanke tsawon kwata kwata daga wanke, barkono ja tare da yanka 2 kuma cire tsaba. Yanke wannan tsayin daka zuwa kusan. 1 cm fadi da tube sa'an nan kuma crosswide zuwa kimanin. 2 cm tsayi. Yanke guntun abarba zuwa girman hazelnut.
- Nama naman kuma ajiye marinade don miya.
- Don miya, narke garin tapioca a cikin ruwan inabin shinkafa. Mix a cikin sauran sinadaran. Don broth ya rushe, haɗa kayan da aka shirya kuma a shirye su.
- Don shinkafar furen, sai a shafa dafaffen shinkafar. A cikin babban kasko, sai azuba cokali 1 na man sunflower, sai a zuba karas diced da soya tsawon minti 1, sai a zuba shinkafa da kankara da ya bushe sannan a hade komai da kyau. Soya tsawon mintuna 3 tare da murfi a kunne, sannan sanya rabo a tsakiyar farantin abinci.
- Zafafa miya a cikin kasko, kawo zuwa tafasa a takaice, gauraya sosai sannan a dumi tare da murfi.
- Ga Cap Cay, zafi wok kuma ƙara cokali 2 na man sunflower a bar shi ya yi zafi. Ƙara abubuwa 4 na farko daga kayan lambu da kuma soya-soya har sai albasarta sun zama m. Ƙara sauran sinadaran da kuma motsawa don minti 2.
- Sai ki jajjaga kayan lambu ki cire su daga cikin wok, sai a zuba man sunflower cokali 2 sannan a soya guntun naman na tsawon mintuna 2 sannan a rarraba su a kan kwanon abinci. Zuba miya a kan naman da shinkafa. A yi ado da ƙwallan gwanda da ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴan gwanda, a yi musu dumi da daɗi.
Abin da aka haɗawa:
- Kecap Tim Ikan: Kecap Tim Ikan - a m, duhu, malty- yaji soya sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
Gina Jiki
Aiki: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
