Jajabka cagaaran ee fudud ayaa ah hab fiican oo loo isticmaalo isticmaalka zucchini marka uu bilaabo beeraha daadsan iyo suuqyada kugu dhow. Zucchini jilicsan oo jilicsan ayaa isku dhajiyey ukunta iyo bur iyo sida la kariyey sida canjeelada. Natiijadu waa hindisada iyo gawaarida - cunto fudud, cunto fudud, ama cunto fudud.
U diyaari maaddaama ay ku jiraan roodhida milixda oo kaliya, ama u adeega salsa Fresca ama cilantro-mugdiga (sida sawirka halkan) ama digsiga kale ee lakabka si ay u muujiyaan macaankooda.
Isku duub laba jeer ama saddex jeer ku dheji qaamuuskaan, si aad u jilicsan jilicsan.
Waxa aad u Baahantahay
- 1 rodol pounds
- 1 ukun
- 2 qaado oo bur ah
- 1/4 qaado oo cusbo ah (cusbo fiican oo cusbo ah)
- Khudradda ama saliida cankolka ah ee la shiilay
Sida loo sameeyo
- Geedka zucchini ku yareeyo hareeraha waaweyn ee daloolka weyn ee baaquli weyn. U dhex galka zucchini illaa hal dhinac.
- Ku darso ukunta ku shub baaquli yar oo garaac ilaa inta aan la helin qajiyo cad iyo cadad cad. Ku dar ukunka zucchini iyo isku walaaq.
- Daadi isku-dar ah ukunta-ukunta leh bur iyo milix oo isku walaaq si aad isugu daraan. Dabool kuna sii wad ilaa ugu yaraan 30 daqiiqo iyo ilaa saacado badan.
- Qaado lakabka laydhka ah ee saliida (qiyaastii 1/4 inch depth) digsi weyn oo dherer ama dheriga kuleylka dhexdhexaadka ah ilaa 350 ° F ilaa 375 ° F. Sidee ku ogaaneysaa marka uu kulul yahay? Qaar ka mid ah baytari ku riday digsiga waa in si dagdag ah loo cadeeyo; haddii aysan taasi ahayn, sii saliidda wakhti ka badan si aad u kuleysato (haddii ay qafiif noqoto iyo browns isla markiiba, ka dibna saliiddu aad ayey u kululaataa- hoos u dhig kuleylka una sii daa in yar).
- Ku rid maadada caanaha ah ee miiraya digsiga. Ku adkee dhabarka dambe ee qaadada si aad u sameyso shey ama khafiif ah qaababka. Waa inaad awood u yeelatid qiyaastii afar jajab tobanle oo ah shaashadda 10-inji oo shaashadda ah. Karso ilaa jeexjirayaashu ay ku jiraan hal dhinac, qiyaastii 4 daqiiqo. Isticmaal aaladda si aad u dillaaciso jajabyada iyo kariyo ilaa inta ay labadoodu xiiran yihiin, qiyaastii 4 daqiiqado dheeraad ah. Wax badan ka sii daa haddii ay jajabkuna yihiin kuwo la kariyey oo la kariyey ilaa wakhtiga, madaama heerkulka saxda ah ee saliidda iyo batroolku ay kala duwan yihiin wakhtiga karinta.
- Inkastoo ay joodariyayaashu karsanayaan, ku dhaji saxan warqad ama xaashida roodhida leh shukumaanada warqadaha. Marka jajabkoodu yahay bunal iyo jilicsan, u wareeji saxanka xaashida xaashida nadiifinta. Ku celi bacda haray.
- Si dhakhso ah ugu diyaari jajab. Haddii taasi aysan suurtogal ahayn, waxaad ku hayn kartaa diirimaad iyaga oo ku dhejinaya foorno diiran (qiyaastii 200F), haddii loo baahdo.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 69 |
| Total Fat | 2 g |
| Fatuurad la ruxay | 1 g |
| Fat | 1 g |
| Kolestarool | 26 mg |
| Sodium | 262 mg |
| Carbohydrateska | 10 g |
| Fiber diirran | 1 g |
| Protein | 3 g |