Tani waa cuntadeyda hilib ee hilibka shakhsi ahaaneed. Khudaarta cagaaran waxay ku daraan badanaa qoyaan iyo dhadhan, sida quruxda caadiga ah. Ka sokow maaddooyinka, furaha cuntooyinka hilibka weyn waa karinta hilibka si heerkulka saxda ah. Tani waa sababta aan uga fogaynayo heerkulbeegga, halkii laga sii wadi lahaa waqtiga oo dhab ahaantii kala duwanaan karta.
Waxa aad u Baahantahay
- 3 xabo oo toon ah, diiray
- 1 karootada, diiray
- 1 roodhida
- 1/2 basal
- 1/2 basbaaska gaduudka cas, oo la shiiday
- 4 boqoshaada caddaan
- 2 Tbs. saliida saytuunka
- 1 Tbs. subagga
- 2 1/2 lb. hilibka lo'da (80% lean)
- 1 Tbs. Suugaanta Worcestershire
- 1 tsp. qallajiyey geedo talyaani ah
- 2 tsp. cusbo
- 1 tsp. basbaaska madow
- 1/2 tsp. basbaaska caymiska
- 2 ukun weyn
- 1 koob oo jeexan oo macaan ah
- 2 Tbs.
- sonkorta bunni
- 2 Tbs. ketchup
- 2 Tbs.
- Dijon mustard
Sida loo sameeyo
- Iska yaree karootada, celery, basasha, basbaaska gaduudka cas, iyo boqoshaada caddaan soo gala 1-inch. Ku dar mashiinka cunnada leh toonta, iyo garaaca garaaca iyo dibedda ilaa khudaarta si fiican loo kariyay, laakiin ma aha mid saafi ah.
- In digsi qori ah, kuleyl dhexdhexaad ah, subagga la dhalaalayaa saliida saytuunka . Ku dar isku dar ah khudradda iyo foornada ilaa 5 daqiiqo. Khudaarta uma baahna in si buuxda loo kariyo, maaddaama ay ku karsanayaan hilibka hilibka, laakiin waxaan rabnaa inaan ku siino bilow bilow ah. Ka qaad kuleylka oo ha qaboobin heerkulka qolka.
- Foorno kulul ilaa 325 ° F.
- In baaquli weyn ku dar foornada dhulka, khudaarta, iyo dhammaan waxyaabaha kale ee haray marka laga reebo maamulka xayawaanka. Si tartiib ah ula macaamilka gacmahaaga, illaa 1 daqiiqo si aad ugu bilowdid inaad muraayada ku darto. Ku dar darfaha xashiishka ah iyo qaso ilaa inta wax walba la isku darayo, ka dibna JOOJI. Ha isku qasin! Xasuuso, wali waa inaanu isku darsannaa nalalka, taas oo u baahan in wax laga qabto.
- Si tartiib ah dufan ugu daadi qumbaha dabka qaboojiyaha leh dhawr dhibcood oo saliid saytuun ah. Gacmahaaga ku qoy biyo qabow oo isku dar ah walxaha hilibku ku daro qaabka nalalka ah, qiyaastii 6 inji oo ballaaran, qiyaastii 3 illaa 4 inji. Gacmaha mar dambe qoyi ood si siman u siman si aysan jirin dildilaacyo, taasoo sababi karta qoyaan la'aan.
- Dubo 30 daqiiqo. Inkastoo ay ku jirto dubista isku dhafka sonkorta bunka, ketchup, iyo Dijon mustard in weel yar oo loogu talagalay glaze. Ka dib 30 daqiiqo, ka saar hilibka foornada foornada oo si siman u faafaya glaze ka sarreysa sarre leh qaadada. Haddii aad jeceshahay, waxaad ku rinjin kartaa wax yar oo ka mid ah cirifka dhinacyada, laakiin badankoodu waa inay kor u kacaan.
- Ku rid foornada oo sii wad raashinka illaa aad ka gaarto heerkulka gudaha 155 digrii F. Tani waxay qaadanaysaa 35 ilaa 45 daqiiqo. Ha cunin cunto karis. Heerkulbeeg wanaagsan oo wanaagsan ayaa ah qalabka ugu fiican ee hawshan. Ka saar hilibka ka sameysan foornada isla markaana naso ugu yaraan 20 daqiiqo kahor intaadan jarayn iyo adeegid.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 598 |
| Total Fat | 28 g |
| Fatuurad la ruxay | 10 g |
| Fat | 12 g |
| Kolestarool | 264 mg |
| Sodium | 987 mg |
| Carbohydrateska | 28 g |
| Fiber diirran | 4 g |
| Protein | 56 g |