Gastronomy na Uruguay: Kayan abincin Creole

da gastronomy na Uruguay Ya dogara ne da yanayin gastronomy na Creole, wanda aka canza shi tsawon shekaru kuma ya zama sananne ga sauran ƙasashe kamar Argentina, Peru, Bolivia ko Chile, wasu samfuran samfuran gastronomy na Uruguay kamar Creole empanadas ko soyayyen kek suna da kyau gama gari a ƙasashe kamar Paraguay ko Ajantina, duk da haka ainihin girke-girke yakan bambanta daga ƙasa zuwa ƙasa.

Idan kana son shirya hankula Uruguay girke-girke Creole da wuri Kuna buƙatar kilo daya na gari, daga baya kuma dole ne ku haɗa garin da ƙwai biyu, babban cokali na sukari da kuma gram 100 na man shanu, to, dole ne ku haɗa ƙullu sosai, ku haɗa dukkan abubuwan da ke ciki kuma ku ƙara madara mai dumi har sai ya yi laushi kullu mai sauƙi, zaku iya barin hutawa na rabin awa, idan kuna so kuna iya amfani da gram 100. karin man shanu da yin puff irin kek, samar da kullu Layer ta Layer.
Bayan yin miyar za ku buƙaci ɗan gajeren kullu da kuma wani sinadari don cika wainar da aka faɗi wanda zai iya zama nau'ikan mai daɗi, kamar su quince paste ko dulce de leche, za ku iya zaɓar kayan kwalliyar gargajiya na gargajiya ko kuma idan kuna son dulce de dankalin turawa, wadanda sune abubuwa mafi sauki, mataki na gaba shine a shimfida kullu har sai yakai 1 cm sannan sai a yanka kullu a murabba'i iri daya.
Bayan haka abin da ya kamata ku yi shi ne yanke yankin kwalliyar a cikin ƙananan cubes sannan sanya ɗan alewa a tsakiyar kullu sannan kuma ku rufe kek ɗin ta ninka shi zuwa tsakiya, don mu sami alwatika, mu yi abin da ya ƙi, kuma idan muna so zamu iya zana shi da ruwa ko kwai don bashi launin zinare.
Cook da wainar a cikin mai mai zafi, sannan sanya shi akan takarda mai ɗaukewa.