Extinguishing Products

Nama.

Manyan guda na nama (naman sa, rago) ga quenching, yafa masa gishiri, barkono da soyayyen a wani kwanon rufi samar da wata crispy ɓawon burodi. A nama ne sai ya sanya shi a cikin wani saucepan (mai zurfi kwano) aka zuba halfway da ruwa ko broth, kara kayan lambu: albasa, karas, faski, bay ganye, barkono - da kuma bice cikin 1.5-2.5 hours. Stew yanka a cikin rabo kafin vydachey.Portsionnye guda na nama (naman alade, da naman sa) bit da kuma hana agara incision. Kananan guda na nama (rago, naman alade) a yanka a cikin cubes na 25-40 g shirya nama yafa masa gishiri da soyayyen a wani kwanon rufi ko frying kwanon rufi har sai da zinariya launin ruwan kasa. A nama ne to matsawa cikin wata mai zurfi tasa, zuba rabin da broth, ƙara da kayan lambu, tumatir, bay ganye, cover da murfi da kuma Stew for 1 to 1.5 hours.

Kifi.

Kifi ta kasu raw ko pre-soyayyen. Mafi sau da yawa, da ƙananan kifaye stewed dukan tare da ƙasũsuwa laushi shi da kyau. Sosai bu mai kyau shirya stews na salted kifi. Lokacin da salting da kifi an rasa wani ɓangare na extractives wanda sanin da dandano. Quenching muhimmanci gyara wannan shortcoming, enriching tasa daɗin ci da kuma aromatic veschestvami.Ryba, a yanka a cikin rabo (m in general form), da aka sanya a cikin tasa (kwanon rufi, saucepan) a daya jere. Kifi ake sa shredded karas, albasa, faski. Sa'an nan a saka wani Layer a saman kifi da kuma sake wani Layer na kayan lambu. Zuba kifi mai, tumatir, diluted sau bakwai da adadin ruwan kara bay ganye, barkono da kuma ta kasu tare da murfi rufe 40-50 minti.

Kayan lambu.

Kayan lambu Stew a low tafasa a cikin wani shãfe haske ganga tare da karamin adadin ruwa. Lokacin da extinguishing ƙara da albasa, karas, faski, tumatir, kabeji da kuma beets spetsii.Svezhaya Stew da vinegar, wanda ya ba da elasticity kabeji, beets da kuma rike ta launi.

Idan kana so ka san abin da a can furniture style, sa'an nan zuwa mahada bayar.