Duufaanta Foornada ee Dutch ku dabool leh qudaar iyo dhir

Isticmaal kareem dubaax ama caanaha ku tiirsan dhogantigaan mashiinka dhogorta leh. Dufanka laga yaabo in uu ka yaryahay waa fattier laakiin ugu macaan dhadhanka, laakiin daboolka cawska, wareega hoose, ama hilibka lo'da ayaa loo isticmaali karaa. Ama ku samee iskadiidka caanaha lo'da gaaban.

Eeg Sidoo kale
Guriga-Style Daqiiqo Cunto leh Cagaar iyo Gravy

Waxa aad u Baahantahay

Sida loo sameeyo

  1. Iska dhaaf saliida iyo subagga ee foornada Nederlandka ama dheriga dufanka culus ee kuleylka dhexdhexaadka ah; rootiga buniga ah illaa 20 daqiiqo, oo u jeedsanaya dhammaan dhinacyada buniga.
  2. Ku dar basasha, toonta, miro, marjoram, caleen caleen, basbaas iyo cusbada hilibka dharka hilibka; walaaq oo ku kari ilaa 30 ilbidhiqsi.
  3. Ku dar maraq hilibka lo'da; u qaado karkar. Iska yaree kuleylka, dabool, oo si tartiib ah u kari ilaa 2 saacadood. Wakhti ka waqti hilibka u leexo.
  4. Ku dar basasha yar yar, karootada, iyo rutabaga. Ku dabool oo isku kari ilaa 30 daqiiqo, ama ilaa khudaarta la jeexo.
  1. Kala beddel hilibka iyo khudradda si aad u kululaato kuleylka diirimaadkana ha ahaato diirimaad markaad qashin qaadeyso
  2. Xooga dareeraha ku haray dheriga. Cabir 2 koob, adoo ku daraya biyo yar oo cabbiraya 2 koobi haddii loo baahdo; ku noqo foornada Nederlandka iyo meel ka dhexdhexaad ah kuleylka. Ku shub 1/4 koob oo biyo qabow qabow ku dar koobka. Ku dar bur oo ku walaaq foosto yar yar ama fargeeto ilaa inta la isku daro waa siman. Si tartiib ah ku dar isku dar ah buro dareeraha ah oo isku kari, karkari si joogto ah. Iska yaree kulaylka oo isku kari ilaa 2 ilaa 3 daqiiqadood. Dhadhami oo habee xawaashka.

Waxay u adeegtaa 6 ilaa 8.

Tilmaamaha Nafaqada (adeeg kasta)
Calories 705
Total Fat 34 g
Fatuurad la ruxay 13 g
Fat 15 g
Kolestarool 209 mg
Sodium 513 mg
Carbohydrateska 28 g
Fiber diirran 5 g
Protein 69 g
(Macluumaadka nafaqada ee kusaabsan raashinkeena waxaa lagu xisaabiyaa iyadoo la isticmaalayo xog-ururin sheyga ah waana in loo tixgeliyaa qiyaasta.