Shakshuka - girke-girke mataki zuwa mataki tare da hoton abincin gargajiya na yahudawa * Gicciye

Kwai na kaza - 3 inji mai kwakwalwa.
Tafarnuwa - 2 cloves
Albasa (ƙarami) - 1 pc.
Tumatir (babban ja) - 4 inji mai kwakwalwa.
Green barkono barkono - 1 pc.
Bulgarian jan barkono (babba) - 1 pc.
Turmeric - 0.5-1 tsp.
Red paprika - 0.5-1 tsp.
Zira (cumin) - 0.5-1 tsp.
Gishiri mai ci don dandana
Man kayan lambu - don soyawa
Sikakken sukari - tsunkule
Ruwa - don tumatir tumatir

Sunadaran 4.38 g
Fat 2.91 g
Carbohydrates 4.87 g

Ayyuka A Kowane Kwantena: 3 Hidima.

Umarni mataki-mataki

Shakshuka abinci ne mai ban sha'awa na ƙasa na Isra’ila, wanda aka soya ƙwai da aka dafa shi a cikin kwanon rufi tare da ƙarin kayan lambu kamar tumatir, barkono mai ƙararrawa, albasa da tafarnuwa. Abincin yahudanci ana ɗaukarsa mafi kyawun karin kumallo wanda za'a yi a gida cikin gaggawa. Wani fa'idar shakshuka shine ƙarancin kalori abun cikin rabo tare da ƙimar sinadirai masu yawa. Za'a iya shirya karin kumallo tare da ƙarin ƙwai, kuma za a iya daidaita ragin ƙanshi daidai da fifikonku. Abin girke-girke na hoto mai zuwa mai zuwa zai gaya muku yadda za'a shirya shakshuka mai kyau.

Mataki 1

Mataki na farko shi ne fara shirya tumatir. Don yin wannan, kuna buƙatar ɗaukar tumatir ja cikakke da na roba, masu ruwan hoda ba za su yi aiki ba, tunda suna da ƙaramin ruwan 'ya'yan itace. Wanke kayan lambu da kuma yanke gicciye mara nauyi a kowane ɗayansu.

Mataki 2

Auki ƙaramin wiwi wanda zai iya ɗaukar duka tumatir (ya cika nutsad da shi). Tattara ruwa, sanya akan murhu a tafasa shi. Da zaran ruwan ya tafasa, sai a kashe wutar sannan a nutsar da kayan lambun. Tumatir ya kamata ya kasance a cikin ruwan zãfi na minti 10.

Mataki 3

Bayan lokacin da aka kayyade ya wuce, cire tumatir daga cikin ruwan akan faranti kuma a ɗan huce shi. Sannan a hankali kure fatar. Godiya ga abubuwan da aka riga aka sanya, wannan ba zai yi wahalar yi ba, babban abu ba shine rush.

Mataki 4

Wanke barkono mai kararrawa da barkono barkono, shirya albasa da tafarnuwa kamar tafarnuwa. Yanke tumatir da aka bare a cikin cubes matsakaici.

Mataki 5

Kwasfa da albasarta kuma yanke kayan lambu a cikin sikoki masu dacewa. Idan kuna son jin albasar a fili a cikin tasa, to ku yi manyan murabba'ai, amma idan kuna son jin ƙanshin kayan ƙanshi, yanke shi cikin ƙananan cubes. Panauki kwanon frying mara sandar sai a ɗora a kan murhu. Idan ya yi zafi, sai a zuba man kayan lambu a bazu sosai a ciki a goga. Sanya yankakken kayan lambu da kuma dafa shi na mintina 5, har sai albasa ta zama ruwan kasa ta zinariya.

Mataki 6

Yanke barkono mai kararrawa a rabi, tsabtace tsaba kuma yanke kayan lambu a kananan guda, kimanin girman su da kwatankwacin tumatir. Toara a cikin kwanon rufi a cikin soyayyen albasa, motsawa kuyi kamar minti 5.

Mataki 7

Bare ɗanyen tafarnuwa da 'ya'yan daga barkono mai barkono. Yanke abincin a ƙananan ƙananan girman su.

Don ƙamshi mai ƙamshi, ana ba da shawarar cire ɗimbin tushe daga tsakiyar tafarnuwa, waɗanda sune tushen ƙamshi mai ɗumi.

Choppedara yankakken kayan lambu zuwa wasu kayan haɗin kuma haɗe sosai.

Mataki 8

Auna gwargwadon adadin jan paprika, turmeric da cumin, sannan sai a sanya kayan yaji a cikin soyayyen kayan lambun, a motsa kuma a ci gaba da zugawa a karamin wuta na mintina 2-3.

Mataki 9

Choppedara yankakken tumatir a cikin kwanon rufi da kayan lambu da haɗuwa sosai.

Mataki 10

Ci gaba da huɗa sinadaran akan ƙaramin wuta na mintina 10, yana motsawa lokaci-lokaci. Yi yaji da gishiri kuma, idan tumatir din yayi tsami sosai, sai a dan jika suga a sake juyawa. Yi amfani da cokali don yin ƙananan raɗaɗɗa don ƙwai a cikin blank.

Mataki 11

A hankali ki fasa kwai a cikin dimple da aka shirya, sai a sa gishiri kadan a sama sannan a rufe da murfi. Ki rufe gwanin har sai ya yi laushi, har sai sunadaran sun gama saitawa.

Mataki 12

Wannan kenan, ainihin shakshuka wanda aka shirya bisa ga girke-girke tare da hotunan mataki-mataki a gida yana shirye. Ku bauta wa zafi, ado da sabo ganye. A ci abinci lafiya!