Cuntadani macaan ayay u leedahay qajaar macaan oo dufan macaan leh oo aad u fudud. Waxaan jecel nahay sida qallalan ee basbaaska baska ah marka ay ku jiraan kuleylka marka la dhammeeyo wakhtiga karinta. Haddii aad jeclaan lahayd, ku dar jalaatada cusub ee la jarjaray oo ah meeshii laga geli lahaa basbaaska huruudda ah ee guga.
Dhamaan waxaad u baahan tahay inaad la shaqeysid cuntooyinkaan waa qado sarajir leh oo kuleyl ah ama rooti looxyo ama qaxwo. Tani dhab ahaantii waa mid saxan, laakiin waxaad marwalba adeegsan kartaa salad cagaaran ama salad miro ah si aad u dhamaystirto cuntada.
Waxa aad u Baahantahay
- 1 1/2 rodol oo naaso dufan ah, oo aan nadiif ahayn dillaacin, jarjar 1 "gogo '
- 1 (9-wiqiyadood) baakad carruureed
- 1 basal, la jarjarey
- 1 (14-wiqiyadood) ayaa diyaar u ah inay u adeegaan maraq digaag
- 1 qaado qaado oo si la mid ah loo jarjarey xidid
- 1 (18-wiqiyadood) jarjar macaan iyo dhadhan
- 1 (8-wiqiyadood) ayaa laga yaabaa in lagu nadiifiyo, miiray, casiir laga dhigo
- 2 qaado oo rooti ah
- 1 basbaas gaduud ah, jarjar
- 1 basbaas jilicsan, jarjar
- 1 koob oo baasto khafiif ah
Sida loo sameeyo
- Isku darka digaag, karootada, basasha, maraq digaag, xidid la gashado, iyo suugo macaan iyo dufan leh oo ah 4 ilaa 5-karoon qabow.
- Ku dabool oo iska kari ilaa LOW ilaa 8 saacadood ama ilaa khudaarta cagaaran iyo digaagga si fiican loo kariyey ilaa 165 F.
- Isku qaso casiirka macaan ee caanaha leh ee la kariyey rootiga illaa iyo waliba isku walaaq walxaha digaaga ee qashinka, isku dheelitir fiican. Ku walaaq warwareega, basbaaska, iyo baastada ukunta.
- Dabool oo kobciso HIGH ilaa 25 illaa 35 daqiiqo oo dheer ama ilaa baastadu ay jilciso, khudradda waa qallajiye oo kulaalaa.
Talo: Haddii aad haysatid qajaar kulul, cusub ku kari ilaa 4 ilaa 6 saacadood ilaa digaagga si fiican loo kariyo.
Tilmaamaha Nafaqada (adeeg kasta) | |
---|---|
Calories | 388 |
Total Fat | 12 g |
Fatuurad la ruxay | 3 g |
Fat | 5 g |
Kolestarool | 71 mg |
Sodium | 959 mg |
Carbohydrateska | 43 g |
Fiber diirran | 3 g |
Protein | 25 g |