Kayan abinci na Argentine: Carbonada

Carbon da yawa

Yawancin jita-jita a cikin Gastronomy na Argentina Asalinsu asalinsu ne. Nativean asalin ƙasar sun yi stew ta amfani da kayayyakin ƙasar da samun ƙamushin musamman. Kayan yaji ba karamin abu bane tunda sakamakon ya dogara ne da kayan yaji.

Wannan shine yadda wasu tsofaffin girke-girke ke ciyar da abincin ƙasa a yau, wanda aka gada a cikin tsararraki kuma ya dace da yau. Wasu jita-jita suna riƙe ruhunsu, kamar su carbonated, wani stew wanda yake sosai a cikin gastronomy na lardunan Salta da Tucumán.

Abinci ne mai yawan adadin kuzari kuma ya dace a cinye lokacin hunturu. Asalin girke-girke na asali ana yin shi ne a cikin babban tukunya wanda aka zana shi a kan murhun katako, kodayake a yau yawancin yan Argentina suna yin sa a girkin gargajiya.

La Carbonada yana da kayan lambu a matsayin 'yan wasa: kabewa, dankali mai zaki, albasa, masara, barkono mai kararrawa, da sauransu. Hakanan yana ɗaukar nama ko da yake abin da ya ba shi asalin shi ne wanda ba za a iya kuskurewa ba dandano mai dadi da tsami, samfurin busasshen peach da kasancewar sukari.

Waɗannan sune abubuwan haɗin Carbonada:

1 kilogiram na kabewa
30 grams na man shanu
2 tbsp. na sukari
Kofin madara
Masarar masara, c / n
100 gr. nama
1 cebolla
½ barkono
1 tumatir
Masara, dandana
50 gr. na shinkafa
Kofin farin giya
½ kofin naman sa naman
Kayan yaji: cumin, ganyen bay, chili, gishiri, barkono
Watsawa

Da zarar an yanka squash, za a wofintar da kayan ciki kuma an bazu shi da man shanu. Yana kai wa tanda ya ajiye. A cikin kwanon tuya da mai, sai a yi launin ruwan naman cuba andan kuma a cire shi. Sannan a sanya albasa, barkono sannan daga baya a kara shinkafar har sai ta dahu. Nama, tumatir da masara an haɗa su. Ana dafa shi sannan a saka giya har sai ta kwashe. Bayan an zuba roman sai a sanya shi a ciki. A dafa shi na mintina 20 a cika kabejin da aka tanada.

A ƙarshe, ana sanya shi a cikin murhu na minti goma.

Photo: Pascqualino Marchese wuraren girke-girke

Source: Kayan girke-girke Blog


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