Hey #zampabloggers!
Abincin da na kawo muku yau kalubale ne ga WHO da kuma nuna ƙiyayya rahoton game da abincin da aka sarrafa, a dauka yanzu'Abin kunya ga harabar ganyayyaki da cikakken ciwon kai ga lamirinku. A yau na kalli Levante don jan hankalin ku zuwa ga cibiyoyin sadarwar ku kuma na kawo muku sharhi ne na al'ada gasa shinkafa amma a cikin bayyana version. Don haka kuna da wasu uzuri da suka rage don gamsar da sha'awarku ta haƙarƙarin haƙarƙari, tsiran alade na jini, kaji, da kuma shinkafar da aka yi hone kamar yadda take shan jaraba.
Asalin wannan abincin na yau da kullun daga Valencia yana cikin amfani da ragowar Dafa, amma kamar yadda ni yafi yawa na al'ada cewa duk wannan, fasalin yau za a samu tare da ragowar barbecue daga daren da ya gabata.
Kada ku rasa mataki zuwa mataki na wannan ni'ima.
# cin riba
- Gilashin shinkafa 2
- 400 gr na yankakken haƙarƙarin alade
- 200 gr na yankakken naman alade
- 2 0 3 tsiran alade (albasa, shinkafa ko kabewa)
- 1 tumatir
- 1 shugaban tafarnuwa
- Gilashin 5 na stew broth
- 300 gr na markadadden tumatir
- 1 tukunya na kaza
- Muna zafi romon naman, tare da ɗan gishiri da saffron,
- Muna gishiri kuma mu sare naman alade don soya shi a cikin kwanon rufi da mai, tare da haƙarƙarin alade da baƙar fata. (Kamar yadda muke yi da ragowar barbecue, muna tsallake wannan matakin)
- Sauté duk yankakken nama a cikin kaskon har sai ya yi kyau sosai a kowane gefe. Mun ware kuma mu ajiye.
- Amfani da ruwan naman, muna dafa shinkafar tare da kajin (wanda aka kwashe) da tumatir. A barshi ya dahu na kimanin minti uku, sai a zuba shi a cikin tukunyar yumbu mafi kyau ko a kan tire (kamar yadda na yi).
- Sannan mu kara naman, kawunan tafarnuwa da tumatir a yanka a rabi, daga karshe sai mu kara romon naman, TUNA gilashin shinkafa, za mu kara biyu daga cikin ruwan naman.
- Muna shirya tanda a zazzabi aƙalla aƙalla digiri 210-220. Muna jira har ta kai wannan zafin jiki don gabatar da casserole kuma dafa shi na mintina 20.