Karshen mako lokaci ne na shinkafa a gidaje da yawa, gami da nawa. Sau da yawa, ban da haka, ana ba ku abubuwan haɗin don haka babu buƙatar tunani. Don haka ya faru da wannan shinkafa tare da hanta da farin kabeji, wanda ba a la'akari da abubuwan da ke ciki amma sakamakon buƙatar ba su mafita.
Bude firjin Kuma ɗaukewar abubuwan da muke da su na ganimar ya bamu damar gwada haɗuwa waɗanda wataƙila ba zamu ci nasara akan su ta hanyar tunani ba. Kuma gaskiyar ita ce mafi yawan waɗannan haɗin suna aiki. Jarabawar itace girkin da nake gabatarwa yau.
Hoton ɓoyayyiya ce kuma baya yin adalci ga yanayin yanayin ɗanɗano da dandano na wannan abincin shinkafar. Da tushen kayan lambu Yana sanya wannan shinkafar mai daɗin gaske kuma gaskiyar cizon zuwa laushi daban-daban kamar soyayyen hanta da farin kabeji yana sa ya zama mai ban sha'awa. Mun kuma kara wasu kayan yaji, shin kuna son sanin wadanne ne?
A girke-girke
- 2 filletin hanta, yankakken gunduwa gunduwa
- Sal
- Pepper
- 3 tablespoons man zaitun
- 1 yankakken albasa
- 1 koren kararrawa, nikakken
- ½ barkono kararrawa, yankakken
- Gilashin farin giya
- 1 tablespoon tumatir manna
- Ul farin kabeji a cikin fure
- Tsunkule na turmeric
- Gilashin shinkafa 1
- Gilashin 3 na kayan lambu ko romo kaza
- Muna kakarta hanta kuma muna soya a mai yin famfo mai zafi a cikin tukunya mara zurfi. Da zarar zinariya, za mu cire shi kuma mu adana shi.
- A cikin wannan mai albasa albasa da kuma barkono na minti 10.
- Muna zuba ruwan inabin kuma bari ya rage na 'yan mintoci kaɗan.
- Sannan tomatoara tumatir mai da hankali, farin kabeji da turmeric kuma sauté na 'yan mintoci kaɗan.
- Sannan zamu kara shinkafa mu gauraya kafin hada da tafasasshen broth, gishiri da barkono.
- Muna dafa shinkafa an rufe shi na mintina shida a kan wuta mai matsakaici. Bayan haka, muna buɗewa da rage wuta don dafa shi na ƙarin mintuna 10, tare da haɗa hanta fewan mintoci kaɗan kafin ƙarshen.
- Cire daga wuta, rufe shi da kyalle kuma bar shi ya huta na minti biyu shinkafa tare da hanta da farin kabeji kafin yin hidima.