Cunto furan, oo qaali ah oo digaag ah oo digaag ah ayaa farxad leh ma aha oo kaliya in la eego laakiin dhadhanka waa rabbaani.
Cuntadani waxay u isticmaashaa digaagga bidix iyo baqtigoodaba qado casho ah. Haddii aadan haysan baqshi, ka dibna waxaad isticmaashaa labo lugood oo boogo iyo baalal.
Waxaa jira maraq digaag leh oo jilicsan, isla markaana kaydka ka soo baxa sida Scottish cock-a-leekie cagaaran , lakiin midna looma helin qoto dheer oo ah dhadhan ahaan.
Waxa aad u Baahantahay
- 1 boogta digaagga la kariyey (maqaarka iyo dufanka laga saaray)
- 1 basal dhexdhexaad ah (maqaarka on, la jaray)
- 1 karootada waaweyn (maydhin oo qiyaastii la jarjarey)
- 1 Ciridka celceliska (maydhin oo qiyaastii la jarjarey)
- 1 dhar qaali ah (maqaar on)
- Gacmaha cusub ee gacmaha cusub
- Dhir caleen ah oo caleen ah (caleemo iyo caws)
- 1 baakad
- 3 ukumo waaweyn oo cad
- Ikhtiyaari: 2 illaa 3 dhibcood oo ah Buketiga Quraacda (ama dareeraha kale ee dareeraha ah)
- Salt iyo basbaas
Sida loo sameeyo
- Bakhaar weyn ama digsi weyn oo ku filan in ay qabtaan bakhtigu iyo dhamaan khudradda, ku rid bakhtigu, basasha, karootada, celery, toon, tarragon, dhir, iyo caleen. Ku dabool biyo qabow oo u keen kari si tartiib ah, kasoobaxa.
- Ku walaaq kari si aad u kari waayo 1 1/2 ilaa 2 saacadood. Haddii biyuhu ay bilaabaan karkarinta, ku dar intaa ka badan sababtoo ah maaddooyinka waa in lagu daboolaa biyaha.
- Dhadheer daaqada ka dib wakhtiga karinta la kariyay. Waa inay leedahay dhadhan wanaagsan oo digaag ah iyo dareenka asalka ah ee khudaarta iyo caleemaha. Haddii kale, sii kari wakhti dheer.
- Xooga saar saamiyada iyada oo loo marayo colander ballaaran, ka saarida adag, iyo ku soo celi dareeraha. Dib ugu soo celi karkarana ku dhufo qiyaastii 1/4.
- U oggolow dareeraha inuu qaboojiyo, ka dibna ku rid qaboojiyaha ilaa 1 saac. Iska ilaali baruurta dusha sare, ka dibna ku dar ukunta ukunta oo si buuxda u buuxi.
- Keenso dareeraha karkarinta mar kasta oo la socdo. Haddii aad rabto khaanad mugdi ah, ka dibna ku dar khaanadda Bouquet ee dooranaya. Si tartiib ah isku walaaq, adigoon walaaqin, illaa 15 daqiiqadood ilaa ay ukumaha ukunta ka sameeyaan dalagga dushiisa.
- Qalabka shaandho leh oo leh shukumaan nadiif ah, aan la isticmaalin ama shukumaan lagu shubay oo biyo lagu nadiifiyey (fiiri qoraalka hoose). Si tartiib ah u duufaan qolofka shaandhada, ka dibna si tartiib ah u daadi dareeraha shukulaatada, u ogolow waqtiga dareeraha in uu dhex maro qashinka iyo shinbiraha ka hor intaadan ku darin wax dheeraad ah. Ha joojin STOCK BADBAADIN (waxay ka dhigi doontaa daruur caarada leh).
- Ku soo celi dareeraha cad udub oo ku riix si aad u kulul laakiin ha ku karkarin. Maraqkan waxaa ugu fiican diirimaad diirimaad leh (ma karkariyo) maadaama ay adkeyneyso dhadhanka. Cabbirada qabowgu ma aha sidii dhadhan fiican.
- Haddii aadan isla markiiba u adeegi karin qalabka, uubaab maraqa iyo qaboojiyaha illaa laga rabo.
- Dib u hagaajin maraq si aad u kulul laakiin ha ku karkarin oo u kala dhexeeya lix saxanka maraq kulul, waxaad qurxisaa sida loo doonayo oo u adeega isla markiiba.
Fiiro gaar ah: Sababtoo ah dhadhanka jilicsan ee maraqkan, muslinka ama shukumaan shaandhada lagu maydhay saabuunta ayaa ku dhaafi doonta dhadhanka loo yaqaan 'consommé'. Had iyo jeer isticmaal shandad cusub oo muslin ah haddii aad awooddo.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 388 |
| Total Fat | 15 g |
| Fatuurad la ruxay | 5 g |
| Fat | 6 g |
| Kolestarool | 73 mg |
| Sodium | 1,616 mg |
| Carbohydrateska | 30 g |
| Fiber diirran | 3 g |
| Protein | 32 g |