Japanese jinka doofaarka, oo sidoo kale loo yaqaan "buta niku no mushimono," waa isku dar ah hilibka doofaarka ee hindisay, boqoshaada shiitake, sinjiga, toon, iyo basasha cagaaran. Waxaa si fudud loo kariyaa soodhaha soy, daroogada iyo saliidda. Saliide kale oo saliideed ah iyo basasha cagaaran oo la jarjaray ayaa loo isticmaali karaa qoryaha dooranaya.
Buta niku ma mushimono waa saxan kaas oo i xasuusinayo qaab fudud oo ah qaabka Cantonese qaabka shiineeska ah ee ninkeyga loo sameeyey hal mar oo hilib doofaar ah, boqoshaada, iyo milix iyo basbaas. Waa saxan si fudud loo adeegsan karo bariiska iyo khudradda cagaaran ee dhinaca si loo abuuro cunto fudud oo fudud todobaadka . Waa mid aad u fiican oo saaxiibtinimo.
Waxa aad u Baahantahay
- 3/4 rodol / 300g doofaarka (dhulka saafi ah)
- 3 shiitake (cusub ama la qalajiyey)
- 1 qaado qaado
- toonta (jarjaran)
- 1 cirridka basasha cagaaran
- 1 qaado oo jeex ah (jarjaran ama jarjaran)
- 1 qaado qaado
- maraqa soy
- 2 qaado maadada
- 1 qaado shiidaal saliideed ah (oo lagu daro dheecaan si aad u qallajiso hilibka doofaarka ee la nadiifiyey)
- 1 / 4-1 / 3 qaado oo cusbo ah
- 1/8 qaado shaaha basbaaska madow (dhadhan)
- 2 qaado oo burush baradho ah (bedel istairjag)
Sida loo sameeyo
- Haddii aad isticmaashid shakiando qalalan, ku dar biyo kulul haddii aad waqti gaaban ku jirto, ka dibna qoyi boqoshaada illaa dib loo habeeyay (qiyaastii 30 daqiiqadood biyo qabow, gaaban biyo kulul). Biyo badani ka soo bax boqoshaada dib loo habeeyay.
- Ka saar afkoda ka soo boqoshaada, ka dibna ayi. Ku dar baaquli weyn.
- Dhanka kale, hilibka doofaarka dhulka ku shaqeeya ee isticmaalaya dhabarka (ama dhinaca diiqada) ee mindi si aad u damiso. Ku dar hilibka waraaqaha waaweyn leh boqoshaada jar jartey.
- Dooro toonta iyo basasha cagaaran, ka dibna ku dar baaquli doofaarka. Iska ilaali basasha cagaaran oo quraarado ah.
- Haddii aad isticmaaleysid burcadda cusub, maqaarka maqaarka ka soo saar oo jarjar, ama jarjar. Beddel ahaan, isticmaal quutul-ceyriin cayriin ah oo laga helo tubbada. Ku dar tan isku darka hilibka.
- Ku dar soodhaha soy, sake, saliidda sisinta, cusbo, iyo basbaaska madow. Dareemka baradho (ama xitaa burjada) ku dar kareemka hilibka iyo si fiican u cajiinka gacmaha.
- Diyaargaroobi oo biyo karkariyo. Isku dar walxaha hilibka ee 2 ama 3 patties yaryar, iyada oo ku xidhan xajmigaaga fayadhawrka, oo ku dhaji saxan guri.
- Ku rid saxanka caagadda iyo karinta kuleylka 10 ilaa 15 daqiiqadood kuleylka kuleylka ilaa inta hilibka lagu kariyo maraqa iyo casiirku si cad u shaqeeya.
- Dusha qallalan oo qurxin saliideed dheeraad ah (optional), iyo basasha cagaaran oo la jarjarey.
Caanahan doofaarka ee caanaha ah ayaa sidoo kale laga yaabaa in loo adeego sidii appetizer ah, ama waxaa loo diyaarin karaa dhejisyada adoo samaynaya qaybo yaryar oo yar. Sidoo kale waa dareen weyn oo loogu talagalay qadada Japan ee qado .
Qalabka Gaarka ah:
- Biyaha
Talooyin Qoraal ah:
Isku day inaad gashato cayayaanka ceeriin ee horay loo shiiday tuubo, oo laga heli karo suuqyada Japan ama Asia.
Boqollaal shiitake ah oo la qalajiyey waa baashaan Japanese ah oo lagama maarmaan ah oo waxtar leh si ay u sii socdaan stock.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 248 |
| Total Fat | 13 g |
| Fatuurad la ruxay | 4 g |
| Fat | 5 g |
| Kolestarool | 74 mg |
| Sodium | 288 mg |
| Carbohydrateska | 7 g |
| Fiber diirran | 1 g |
| Protein | 24 g |