A gida muna son shirya shinkafa a ƙarshen mako. Kuma yawanci muna juyawa zuwa kayan talla na gargajiya kamar kaza, zomo ko kayan lambu don kammala shi. A girke girke kun ganni ina buga girke-girke tare da su duka, amma yau na ƙara sabon tsari da wannan shinkafa tare da zomo da tumatir.
Wani lokaci da suka wuce muna shirya shinkafa tare da zomo da hanta, kun tuna? Shinkafa mai kama da wacce nake ba da shawara a yau amma tare da mahimman nuances. Wata sigar ta fi wannan sauƙi, ba don ta fi sauƙi dafa ba amma saboda kusan kowa yana son ta. Kuna gwada shi?
- Man zaitun na karin budurwa
- ½ yankakken zomo
- 1 albasa ja, nikakken
- 1 koren kararrawa, nikakken
- 1 barkono barkono mai ja, nikakken
- 3 tablespoons na niƙaƙƙen tumatir na halitta
- Kofin shinkafa 1
- 3 kofuna waɗanda kayan lambu broth, zafi
- Sal
- Pepper
- A cikin tukunyar ruwa tare da gishirin mai bari muyi launin zomo, a baya yaji. Sannan zamu cire mu ajiye akan farantin.
- A cikin wannan mai albasa albasa Minti 8. Sa'an nan, ƙara barkono da soya har sai duk kayan lambu sun yi laushi.
- Sannan ƙara markadadden tumatir kuma muna haɗuwa.
- Hakanan muna hada shinkafa da kuma zomo da aka ajiye zuwa casserole kuma sauté 'yan mintoci kaɗan. Bayan haka, za mu zuba tafasasshen kayan lambu na kayan lambu.
- Muna dafa shinkafa a kan babban zafi na mintina 6. Daga nan sai mu rage wuta mu dafa na wasu mintina 10, sai mu tafasa. Bayan wadannan mintuna 10 sai mu kashe wutar mu bar shinkafar ta huta na mintina 5.
- Bayan hutawa, muna hidiman shinkafa tare da zomo da tumatir.