Soyayyen naman alade da aka soyaabincin naman alade ne da aka soya a ko'ina cikin duniya. Ya samo asali ne daga Vienna, Austria, kuma ya zama abinci na musamman a Shanghai, China, da Japan. Yanka naman alade da aka soya a salon Japan suna ba da waje mai kauri wanda ke ƙara daɗin naman alade. Ta hanyar fata mai kauri, mutum zai iya ɗanɗana naman mai laushi, wanda, idan aka haɗa shi da burodi, ya zama mafi kyau. Tsoma waɗannan cutlets masu kauri da daɗi a cikin miyar cutlet ɗin naman alade na Japan na gaske abin birgewa ne.Soyayyen naman alade da aka soyaabincin da aka saba dafawa a gida, mai sauƙin yi kuma ana ƙaunarsa sosai a duk duniya. Tarihin yin cutlets na naman alade da aka soya ya daɗe, kuma ana iya jin daɗin waɗannan abincin na musamman yayin shirye-shiryen. Bari mu koyi yadda ake yin cutlets na naman alade da aka soya tare.
Zaɓi wasu 'yan abubuwayanka naman alade(loin na naman alade) da ɗan ƙarin kitse a gefuna. Yi amfani da bayan wukarka don sassauta naman, sannan a yayyafa ɗan gishiri da barkono baƙi a ɓangarorin biyu kafin a yi marinating na tsawon awa 1. Sannan za ku iya fara shafa fulawa. Hanyar shafa cutlets na naman alade abu ne mai sauƙi: a shirya fulawa, fulawa, da farin ƙwai biyu da aka bugi. Ga waɗanda suka fi son laushi mai laushi, a shafa sau ɗaya; ga waɗanda ke son ɓawon burodi mai kauri da tauri, a shafa sau biyu. Jerin shafa fulawa ɗaya shine fulawa, farin ƙwai, fulawa. Ga shafa fulawa biyu, fulawa ce, farin ƙwai, fulawa, farin ƙwai, fulawa.
Bari a rufe da murfiyanka naman aladea zauna na tsawon minti biyar domin batter ɗin ya shanye gaba ɗaya sannan a naɗe shi a jikin naman. Wannan yana sauƙaƙa kada a faɗo daga kaskon, a cire ɓawon, sannan a soya mai sosai. A ɗumama kaskon har sai kun ga ƙananan kumfa lokacin da kuka saka sandunan yanka, sannan a soya naman alade da aka rufe har sai sun yi launin ruwan zinari.
Zafafa mai zuwa kimanin digiri 60-70 na Celsius sannan a soya na tsawon minti biyu ko uku, a juya shi sau ɗaya a tsakani. Da zarar saman ya kai digiri 120-130 na Celsius, a cire daga wuta. Bayan an cire, a ci gaba da dumama mai har sai ya kai digiri 180 na Celsius, sannan a ƙara yankakken naman alade a sake soya (na rabin minti) har sai ɓangarorin biyu sun yi launin ruwan zinari. A cire kuma za a sami yankakken naman alade mai kauri da taushi. Wannan hanyar tana taimakawa wajen kulle ƙarin ruwan naman kuma tana tabbatar da cewa yankakken naman sun kasance masu kauri a waje da taushi a ciki. Da zarar yankakken naman alade sun shirya, a tsoma su a cikin miyar yankakken naman alade ta Japan don jin daɗin abinci na musamman.
Hanyar hana soya abinci: 1 A zuba babban cokali na man zaitun a cikin burodin burodin a gauraya sosai, a tabbatar an shafa mai a kowane bangare na burodin burodin. 2 A zuba burodin da aka gauraya a cikin kasko a soya a kan wuta mai matsakaicin zafi har sai ya yi launin ruwan zinari. 3 A yi amfani da irin wannan hanyar da ake bi wajen shafa naman alade; a shafa wa saman burodin burodin burodin da aka soya. 4 A gasa a digiri 220 na minti 12-15 (a daidaita lokacin bisa ga kauri naman aladen).
Abin da ke sama shine yadda ake yin sayankakken naman aladeMuddin kana da dukkan sinadaran, za ka iya ƙirƙirar naman alade mai daɗi da ƙamshi a gida. Zo ka fara tafiyar girkinka!
Tuntuɓi
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