Jellied alade kafafu

Hutun sabuwar shekara suna gabatowa. Yawancin matan aure sun riga sun yi jerin kayan abinci kuma sun sayi samfurori. Idan har yanzu kuna da tambayoyi game da abin da za ku dafa don Sabuwar Shekara, to wannan ba ya amfani da jita-jita na gargajiya: salatin olivier, herring a ƙarƙashin gashin gashi, kuma, ba shakka, aspic. Kyakkyawan dawakai ko mustard a teburin Sabuwar isaya shine ɗayan da muka fi so da kayan abincin gargajiya. Abu ne mai wahala ka ɗanɗani naman da aka lalata, amma rashi akan tebur a Sabuwar Shekara da Kirsimeti tabbas za a lura.

Ana kiran naman Jellied daban: "sanyi", "jelly", kuma ya dogara da wurin da aka dafa shi. Jelly da jelly, gabaɗaya, ɗaya suke. Jelly galibi ana kiransa jelly a yankuna na arewa da arewa, yayin da kudu da kudu maso yamma ana yawan kiransa jelly. Wani lokaci ana amfani da sunan "nama mara kyau" zuwa kwano da aka samo daga naman alade ko naman alade mai naman alade don bambanta shi da kwano da aka samo musamman daga naman sa.

Dangane da littattafai na coninisseurs na dafuwa: jelly shine kwanon abinci na Rasha, an dafa shi daga ƙafafun saniya, kai, an rubuta wannan a Domostroy. Jellied nama shine kayan abinci na Yukren, wanda aka shirya daga naman alade.

Akwai nau'ikan nama na jellied, alal misali, farantin Georgia na maza, Moldavian rooster jelly - ƙudiri, galantine Faransa. A Poland, jelly shine "galareta", a cikin Ukraine - "jelly", "drigli", a Latvia - "galerts", a Romania - "piftie" ko "rǎcituri". Abin ban sha'awa, daga kalmar Jamusanci Sülze (jelly) ya zo da "brawn" na Rasha, wanda ba shi da ma'ana, amma tasa daban.

Kada ku rikita naman da ke cikin jaka tare da aspic, kamar yadda an shirya jita-jita na aspic ta amfani da abubuwan jelly-kamar su gelatin da agar-agar, kuma aspic na gargajiya ya kamata ya zama mai sanyi ba tare da ƙara gelatin ba. Haka kuma, kara gelatin alama ce ta dandano mara kyau.

Amma isasshen dabarun narkewa, bari mu ci gaba zuwa ɗayan ɗayan zaɓukan asfic, girke-girke na abin da aka aiko mana daga masu karatu.

Sinadaran

Kayan alade - 1 pc.
Abincin naman alade - 1 pc.
Kayan kaji - 2 inji mai kwakwalwa.
Alade naman alade - 1.5 kilogiram
Manyan karas - 1 pc.
Matsakaitan sized albasa - 2 inji mai kwakwalwa.
Tafarnuwa mai sikelin-1 - kai.
Ganyen bay - 2 inji mai kwakwalwa.
Faski
Blackasan baƙar fata
Blackasan baƙar fata
Gishiri

Sinadaran naman alade kafaffen nama

1. A wanke naman, a kwace fata a hankali. Zuba cikin ruwan sanyi.

A wanke nama a sa a tafasa

2. Tafasa a kan zafi mai zafi.

Ku zo zuwa tafasa a kan babban zafi

3. Lambatu ruwa tare da fitar da kumfa a karkashin matatar. Zuba naman a sake da ruwan sanyi mai tsafta kuma yayi daidai na tsawon awanni 5, barin ajar murfi.

Lambatu farkon broth kuma sanya naman don dafa a karo na biyu

4. 'Bare albasa da karas sai a ɗora duka a cikin wuta mai zafi akan murhun. Gishiri kuma dafa nama tare da kayan lambu na wani minti 40. bayara ganye.

Sanya albasa, karas da ganyen bay a cikin farin hot din jelly

5. Cikakke tattara kitsen mai daga ɗamara mai sauƙi.

Cire mai duka a cikin kwanon

6. Sanya tafarnuwa. Matsi shi a turmi da man tafarnuwa. Theara gishiri da barkono ƙasa baƙi a tafarnuwa. Rub kowane abu sosai zuwa daidaitaccen abin da ya dace.

Bawo tafarnuwa

Haɗa tafarnuwa da barkono

Kara tafarnuwa da barkono a turmi

7. Cire naman da aka dafa daga cikin kwanon, raba ɗamara daga ƙasusuwan kuma raba zuwa kananan guda. Shirya su a cikin faranti mai zurfi.

Rarraba nama don ƙanƙan da nama daga ƙasusuwa kuma saka a cikin jita

8. Sanya karamin tafarnuwa a cikin broth ba tare da nama ba sai a sake tafasa. Tabbatar gwada broth: yana iya ƙimar ƙara gishiri, da barkono ƙasa don spiciness. Zuba lokacin farin ciki, broth mai laushi cikin faranti akan nama akan sieve.

Zuba sakamakon broth a cikin jita-jita

9. Yanke tafasasshen da aka dafa zuwa siffar. A wanke, sannan a bushe faski. Yi ado da jita-jita tare da ƙoshin gama.

Yi ado da aspic, idan ana so, kuma bar sanyi.

10. Chika jelly a cikin firiji ko a cikin wuri mai sanyi. Ku bauta wa tare da mahara.

An gama!

Jellied alade kafafu shirye. Abin ci

Gaskiya nishadi

Daga tsoffin littattafai, alal misali, Elena Molokhovets, zaku iya gano cewa jelly abinci ne ga ma'aikatan gida. Hagu na yanka da kuma yankan nama an tafasa da daskararre a cikin laka mai laushi. Ya kasance mai daɗi, amma ba don teburin "ubangijin" ba.

A karo na farko a rayuwarta, Agafya Matveevna ba ta yi tunani game da noma ba, amma game da wani abu, ta yi kuka a karo na farko, ba daga haushi a Akulina don jita-jita da ta karye ba, ba daga zagin ɗan'uwanta don cin kifin ba; a karo na farko da ta fuskanci karamcin bukata, amma ba karama bace a gareshi, ga Ilya Ilyich.
Ta ba da izini, "ba zato ba tsammani wannan mutumin," in ji ta, "za a fara cin turnips da man shanu maimakon bishiyar bishiyar asparagus, mutton maimakon grouse, maimakon Gatchina trout, amber sturgeon - salted pike perch, watakila jelly daga shagon ..."
Tsoro!
(Goncharov I.A. Oblomov.)