Pepitos Valencianos, kayan abinci na yau da kullun

Valencian Pepitos

Yau na so na kawo muku daya hankula girke-girke daga Valencia, wanda na kama daga wani dan uwan ​​wani dangi. Da farko na ɗan yi mamaki saboda ban san ko menene ba, amma sun bayyana min hakan, na gwada kuma ina son su, don haka yau ina son in raba su da ku.

Wadannan Pepitos na Valencian Suna yin hakan ta hanyar gargajiya a ranakun Ista. Kayan girkin gargajiya yana tare da ratatouille, kodayake na canza shi don tumatir, barkono da miyar albasa.

Sinadaran

  • Gurasar burodi.
  • Rabin albasa.
  • Rabin barkono kore.
  • Rabin tumatir.
  • 2 qwai
  • Gwangwani 2 na tuna.
  • Soyayyen tumatir.
  • Enwanƙwasa kwai don sutura.
  • Man zaitun

Shiri

Don yin wannan girke-girke na Valencian pepitos, da farko zamu fara yin padding. Don yin wannan, za mu yanyanka albasa, barkono da tumatir cikin ƙananan cubes. Tare da wannan, za mu yi miya inda komai yake da kyau.

Valencian Pepitos

A lokaci guda, a cikin karamin tukunyar za mu saka dafa kwai kimanin minti 12. A gefe guda kuma, zamu yanki burodin burodin zuwa kashi kuma cire gutsuren daga ciki.

Valencian Pepitos

Idan kwan ya dahu, mu ma za mu sara. A cikin wani bol Zamu hada miya da yankakken kwai dafaffun gwangwani biyu na tuna. Bugu da ƙari, za mu ƙara fantsama da soyayyen tumatir, yin ƙwanƙwasa mai kama.

Valencian Pepitos

A ƙarshe, za mu cika sandunan na burodi tare da cikawa, kuma, za mu rufe ƙarshensa da ɗan marmarin burodi da muka cire a da. Ana buga shi a cikin ƙwai da aka daka kuma za mu soya shi da mai da yawa mai zafi.

Valencian Pepitos

Ina fatan kun ji daɗin wannan girke-girke na yau da kullun daga Pepitos na ValencianNayi kokarin yin hakan kuma sun fito dadi kamar na dan uwan ​​wannan dan uwan.

Informationarin bayani - Ratatouille girke-girke

Informationarin bayani game da girke-girke

Valencian Pepitos

Lokacin shiryawa

Lokacin girki

Jimlar lokaci

Kilocalories kowane sabis 581

Abubuwan da ke cikin labarin suna bin ka'idodinmu na da'a na edita. Don sanar da kuskure danna a nan.

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  1.   Juana m

    Pepitos ko chimos kamar yadda suke djice a Valencia ana yin su ne da kananan mirgina, ba sandunan psn ba, an yanka wasu yan guntaye, an kwashe su daga crumber, an cika su da cikawa, tare da goge hakori daya ko biyu ana rike tip din kuma suna kamar yadda kuka ce, sun wuce ta madara sannan kwai. sun fi kyau.

  2.   Juan Raga m

    pepitos ko chimets ana yin su ne da titaina (grated tumatir, ja da barkono kore, gishiri, sukari, gishiri mai gishiri, kwaya ta garin tafarnuwa, duk soyayye) duk da cewa za ku iya ƙara yankakken kwai dafaffun kwai da tuna a cikin mai ba tare da mai ba kuma Suna an yi shi da ƙananan mirgina (kusan aƙalla na aƙalla kwanaki 2) cewa an cire tip ɗin, an kwashe gutsuren, an cika shi, an rufe shi da ɗanyun da tip, an rufe shi da ɗan ƙaramin aski kuma koyaushe yana ratsa madara, kwai da aka doke kuma ana soyayyen a cikin mai, ana saka su a kan takarda don cire mai mai yawa, waɗannan su ne na gaskiya duk da cewa ana iya yin su ba tare da tuna tuna ba.
    Ina kuma son yin wasu na rani da gasasshen barkono, dafaffen kwai, da yankakken zaitun ko kanumfari, tuna ko mackerel a cikin mai, yankakken albasa, man zaitun da gishiri kaɗan, tare da burodi na kwana 1-2 don amfani da shi. burodin daɗaɗɗe kamar yadda mahaifiyata take yi

  3.   Jose m

    Ba a yi shi da burodi ba, amma tare da mirgina, an yanke aya kuma an rufe ta da wurin yanke ɗin da aka dinka da ɗan goge baki.
    yana wanka da madara kafin a soya
    ana ƙara gyada a cikin berayen