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Shinkafar Thai tare da abarba

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de Irin Arcas

Shinkafar abarba ta Thai

Bari mu fara shekara tare da girke-girke 10! Bayan Kirsimeti, Sabuwar Shekara da hutun Sarakuna Uku za mu kula da kanmu kaɗan da wannan abarba soyayyen shinkafa style Thai ("Khao Pad Saparod" a cikin Thai). Mai sauƙi, mai kyau kuma mai ƙoshin lafiya. Kuma idan kuna da baƙi a gida, ina tabbatar muku cewa tasa ne don nunawa?

Na yi amfani da thermomix wajen dafa shinkafar saboda ina son wannan batun da muke samu wanda ke tsakanin dafa da dafa. Na yi hadin kayan hadin a cikin wok, amma kuna iya yin shi a babban kaskon abinci. Kuma mafi kyawun abu shine yana da ɗanɗano mai ɗanɗano tare da alamar abarba.

Idan kanaso zakayi hidimar tasa a abarba kamar yadda nayi. Don yin wannan, mun yanke abarba a tsaye, fanko ta a hankali (barin ɗan nama don kada ya kai ga fata) kuma amfani da waɗancan gutsutsun da muka cire don yin girke-girke. Da zarar mun gama shinkafar, sai mu sanya ta a cikin abarba ɗin mu kuma yi ado da chives. Kuma abarba da zaka iya amfani dashi dan shirya wannan dadi ruwan 'ya'yan itace.

Idan baku son amfani da abarba duka, za mu iya amfani da sabon abarba ɗin da suka riga sun sayar a cikin manyan kantunan a yanka ko ma abarba a cikin syrup.

Shinkafar Thai tare da abarba

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Kyakkyawan abinci, mara kyau, daidaitacce, lafiyayye kuma mai daɗin gaske da abinci. Shinkafa ce irin ta Asiya tare da abarba, manufa don farawa shekara bayan Kirsimeti.

  • Irin Arcas
  • Kayan abinci: thai
  • Nau'in girke-girke: shinkafa
  • Calories: 225
  • Ayyuka: 6
  • Lokacin dafa abinci:
  • Jimlar lokaci:

Sinadaran

  • 150 g na abarba da aka yanka
  • 10 kwasfa
  • 125 g kaji
  • 2 qwai
  • 300 g na Jasmine irin shinkafa
  • 1 teaspoon curry foda
  • 1/4 cokali na farin barkono
  • 1 teaspoon gishiri
  • 1 teaspoon na sukari
  • 2 tablespoons na soya miya
  • 50 g na soyayyen cashews
  • 1 tumatir dice
  • 1/2 albasa
  • 10 sprigs na chives, yankakken
  • 10 g man shanu ko margarine
  • 50 g na man sunflower

Shiri

  1. Da farko mun sanya albasa a cikin kwata-kwata da shirye-shirye 5 seconds, gudun 4. Mun janye kuma mun ajiye.

  2. Ba tare da wanke gilashin ba, saka gishiri g g 1500 a cikin gilashin kuma sanya kwandon a cikin gilashin. Mun shirya Minti 8, yanayin zafin varoma, saurin cokali.

  3. Theara shinkafa ta cikin tulun don ya faɗi kai tsaye kan kwandon kuma a motsa tare da spatula ta cikin kwalbar. Mun shirya 12 minti (ko lokacin da masana'antun suka nuna akan kunshin shinkafa), zafin jiki na varoma, saurin 2. Dole ne mu motsa shinkafa kusan sau 3 yayin dafa abinci.

  4. Idan lokaci ya gama, sai mu duba cewa gudummawar ta isa, idan ba haka ba, za mu shirya shi na aan mintoci kaɗan.

  5. Muna cire kwandon tare da taimakon ƙira a kan spatula kuma mu tsabtace shi da kyau. Muna zuba shi a kan babban tushe domin ya yadu sosai.

  6. A cikin kwanon frying / wok mun saka mai kuma sauté da pewns da aka bare. Mun janye kuma mun ajiye don gaba.

  7. A wannan kwanon ruyan mun zuba man shanu idan ya narke, sai mu sanya kazar mu saut shi Muna cire shi.

  8. Yanzu mun ƙara ƙwai kuma muna motsa su don yin ƙwai ƙwai.

  9. Theara kajin da aka ajiye a cikin kaskon, sannan dafa shinkafa da garin curry ɗin kuma motsa su da kyau.

  10. A gaba zamu hada da farin barkono, gishiri, sukari, miyar waken soya, soyayyen cashe, tumatir da albasa sai mu cakuda komai da kyau.

  11. Theara abarba da soyayyen prawns kuma sake motsa shi

  12. A ƙarshe zamu ƙara yankakken chives a saman.

Bayanan kula

Idan ana so za ku iya ba da tasa a cikin abarba. Don yin wannan, za mu yanke abarba a tsaye, a hankali mu zubar da shi (barin nama kadan don kada ya kai ga fata) kuma mu yi amfani da ƙananan guntu da muka cire don yin girke-girke. Da zarar mun gama shinkafa, sai mu sanya shi a cikin abarba kuma mu yi ado da chives. [br] [br] Idan ba a son amfani da abarba gaba ɗaya, za mu iya amfani da abarba da aka riga aka sayar a manyan kantuna a yanka ko ma abarba a cikin syrup.

Source - Cocinothai

Informationarin bayani - Ruwan abarba na halitta

Matsayi daidai na TM21

Matsayi daidai na TM31 / TM21


Gano wasu girke-girke na: Shinkafa da Taliya, Kicin na duniya, Kasa da awa 1/2, Lokaci

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  1.   sura79 m
    sa 8 shekaru

    Ga alama dadi. Yana faruwa a gare ni cewa don cin abinci tare da mutane da yawa, ana iya yanka abarba zuwa da'ira kuma a yi amfani da shi azaman "zobe na farantin" tare da shinkafa a ciki.

    Ban taba amfani da thermomix wajen dafa shinkafa ba. Da kyau, Na yi amfani da Varoma sau ɗaya kuma ban ji daɗin sakamakon ba. Rabin rabi danye ne.

    Amsa marox79
    1.    Irin Arcas m
      sa 8 shekaru

      Hakika Marok! Kyakkyawan ra'ayi game da "zoben plating." Ina ƙarfafa ku don gwada shinkafa da aka dafa a cikin thermomix. Ba za mu yi amfani da varoma ba, amma kwandon. Kuma ina ba da tabbacin cewa ma'anar ta kasance cikakke saboda cakude ne tsakanin tururi da dafa shi daidai. Gwada shi ku gaya mani!

      Amsa wa Irene Arcas
  2.   Maribel m
    sa 8 shekaru

    Barka dai, Ina son girkinku, shin zan iya yin shi da shinkafar basmati? Ban san bambancin da yake samu ba a cikin shinkafar Jasmin. Godiya.

    Amsa wa Maribel
    1.    Irin Arcas m
      sa 8 shekaru

      Tabbas Maribel !! Zai yi kyau a gare ku. Dukkanin rices dinka tsaba ne masu daɗin ƙanshi mai tsayi. Ofayan manyan bambance-bambance shine yankin da yake girma. Shinkafa Jasmine ta fito ne daga yankin Thailand, yayin da basmati ya kasance asalin Indiya da Pakistan. Hakanan, daga sunan ta, da alama jasmine tana da ƙanshin fure, yayin da basmati kamar alama ce ta drieda fruitsan itacen drieda fruitsan itace. Rungume !!

      Amsa wa Irene Arcas
      1.    Maribel m
        sa 8 shekaru

        Sannu Irene, na riga na yi, a ƙarshe na sayi shinkafar Thai, na tambaye ku saboda ina da basmati a gida. Muna son shi da yawa, cakuda mai ban sha'awa na dandano, lokacin da na sa albasa da danyen tumatir na dan yi jinkiri kadan, amma gaskiyar ita ce tana da dadi sosai. Na riga na adana shi a cikin waɗanda na fi so. Godiya.

        Amsa wa Maribel
        1.    Irin Arcas m
          sa 8 shekaru

          Yaya kyau Maribel! Na gode kwarai da bayaninka. Na tabbata basmati ma yana da dadi sosai. Ina ba da shawarar cewa ku gwada wannan girke-girke don amfani da shinkafar basmati: http://www.thermorecetas.com/chicken-biryiani-arroz-con-pollo-hindu/ Ina so shi!
          Idan albasa da tumatir sun kusa danye, idan an hada su a cikin wok sai su yi laushi kadan, amma kada a dahu, sai dai "al dente". Don haka kun yi shi cikakke 🙂 sumba da godiya don bin mu !!

          Amsa wa Irene Arcas
  3.   Ana. J. m
    sa 8 shekaru

    Wannan yayi kyau sosai.
    Na tabbata yi
    Na gode kwarai da girke-girkenku

    Amsa ga Ana. J
    1.    Irin Arcas m
      sa 8 shekaru

      Na gode muku Ana !! Rungume 🙂 Shin za ku iya aiko mana da hoto idan kun yi haka?

      Amsa wa Irene Arcas
  4.   Sgyzy m
    sa 8 shekaru

    Sannu! Yayi kyau sosai. Zan yi kikari. Amma ina da shakka… a cikin matakai na ƙarshe lokacin da aka haɗa tumatir da abarba… kuna cewa “ji daɗi” koyaushe. Ba kuma girki ba? Yana hadawa ne kawai? Godiya!

    Amsa zuwa Sygyzy
    1.    Irin Arcas m
      sa 8 shekaru

      Sannu Sygyzy, tunda ka saka shinkafa, kana da kaskon tuya ko wok a wuta sai ka sanya kayan hadin (kamar tumatir da abarba) kuma yayin da kake dashi akan wuta sai ka motsa. Ee an dahu, amma zai kasance al dente. Abin da muke yi shi ne dumama duk abubuwan da ke ciki da kuma haɗa abubuwan da ke dandano, amma ba dafa shi don ya zama farashi ba. Gode ​​da bibiyar mu!

      Amsa wa Irene Arcas