Akwai girke-girke da yawa da hanyoyin gasa naman alade, wanda ke amfani da sassa daban-daban na dabba. Muna shan naman alade - makircin kyauta kuma muna jujjuya wurin mai ban mamaki. Idan babu zaren siliki a cikin adiresoshin, alal misali, shida. Auduga zai iya dacewa, musamman idan sunada kauri. An ba da shawarar a sanyasa su sanyaya su da man kayan lambu don guje wa wuta, amma ba za a buƙace shi ba - sun mamaye marine tare da man shanu. Da hannaye, tebur da form don yin burodi.
Sinadaran:
- Naman alade - 1.5 kilogiram;
- barkono chili - 1 pc.;
- Soya miya - 200 ml;
- Man kayan lambu - 50 ml;
- zuma - 2 tbsp. l.;
- Cakuda barkono - tsunkule;
- Paprika - tsunkule;
- Schuput - 1 tbsp. l.
Mataki daga mataki girke-girke na naman alade gasa a cikin tanda
Na dafa nama a gaba, kamar yadda zai bushe ba zai zama aƙalla minti 25 ba - bai kamata ku yi rauw ba. Muna yin zurfin zurfin (ba yanke) tare da tsawon tsawon, don marinade zai mamaye tsakiyar nama - to zai zama kyakkyawan mashaya mai kyau, daga abin da aka sanya kyawawan mashaya za a yanka.
Mix marinade. A cikin kofin mai zurfi muna haɗuwa da soya miya, man shanu, zuma, kayan yaji da barkono chili. Tsaba daga Chile buƙatar a cire, da barkono - finely crumble.
Mu ruwa, loyery, juya da maimaita - ya kamata a ciki a kowane millimita. Mun sanya a cikin firiji na kwana ɗaya. Kuna iya samun sau biyu kuma maimaita hanya don mafi kyawun impregnation.
Muna motsa aikin mu a cikin tsari da ya dace wanda za mu gasa.
Yanzu bandaging, ƙoƙarin cire shi sosai. Aesethyics ba zai shafi dandano ba, damu game da m da rashin bukata.
Yana da mahimmanci a lura cewa siffar nama ta canza - mashaya ta zama mai tsawo. Formar gilashinmu tana baka damar sanya shi diagonally, bai kamata ya huta a bangon ba, in ba haka ba zai bazu zuwa bangarorin ba.
Mun gasa na minti 40 a kowane bangare a 200 ° C. A tanda yana da dumama a gaba, ba ma sanya shi a cikin sanyi nama ba, zai rage rage maye. Awa daya da minti ashirin da aka fitar.
Yayyafa sesame kuma aika zuwa tanda. Dakatar da minti ashirin. Za'a iya rage zafin jiki zuwa 150 ° C.
Wannan shine yadda ƙare yake da akayi yayi kama. Ba a iya ganin jimlar komai ba. Amma tabbacin gabaɗaya naman mu ya juya don a yi ciki da marinade mai yaji da kuma sabili da haka a tsakiyar mashaya - duk godiya ga yanke. Headame ba zai canza launi ko koda watering tare da ƙasa miya ba, da irin wannan bambanci mai ban sha'awa zai ci gaba. Yana da daraja a raba ambaton. Daga zuma mai gasa, a hade tare da soya miya da kayan yaji, ya ƙare da baƙar fata, honeyarbone. Don haka tasa ya ƙunshi hidima da ciyar. Muna yin yi ado da sabo ne masu ganye ko akasin haka, ana biyan mu ta hanyar pickles. Kada ka manta sanya wukake tebur, saboda zaren da aka sanya naman da irin wannan nau'i mai ban tsoro, har yanzu. Baƙi na iya zama mamaki sosai lokacin da ba za su iya yanke yanki ba. Koyaya, yanzu za a cire duk zaren ana iya cire shi cikin sauƙi - fom ɗin ba zai canza ba.
Idi mai kyau da abinci mai daɗi!