Yadda za a yi tsarki-tushen daya, da yawa zažužžukan

Puree za a iya shirya daga wasu samfurori - zucchini, Peas, tumatir, apples. Amma mafi yawan yawancin dankali ne. Wannan hanya na shirya dankali an san ko'ina inda yake tsiro ko inda aka shigo, wato, kusan a ko'ina cikin duniya. Wani lokaci ana kiranta shi dankali, kuma muna sane da irin kayan aiki na kayan aiki kamar "tolkushka." A cikin mahimmancin hankali, dankali mai dankali ba kawai an shaye shi ba (shafe, bugu), amma tasa na dankali mai dankali da wasu additives da sinadaran. Duk da bambanci da sauƙi na wannan tasa, kowane ɗakin mata yana da asirinta da hanyoyi don yin dadi mai dadi, iska da rashin daidaituwa.

Kõwane girke-girke na mashed dankalin turawa, ka zabi, mataki na farko da shirye-shiryen ne ko da yaushe guda. Wannan shi ne zabi, wankewa da kuma tafasa dankalin turawa tubers.

Kyakkyawan ingancin samfurin asali shine tabbacin kuma mai kyau puree. Matsayin mai mulkin, sayen dankali, mu ba safai sha'awar ta iri-iri, don haka sanannun dafuwa shawara VV Pokhlebkin - to zabi iri da high sitaci abun ciki, ba ya aiki a wani birane yanayi, amma tuntubar da mai sayarwa ne har yanzu shi daraja.

Kafin dafa dankali puree, ya kamata ka zabi mai kyau tushen amfanin gona - ba tare da flaws da rot, ba daskararre kuma ba sprouted. Yi wanka sosai da goga cikin ruwa mai gudu, bushe da tsabta. Mashed dankali, Boiled a fãtunsu, yawanci sanya a matsayin Semi-ƙãre samfurin ga dankalin turawa, Patties da fritters.

Kafin yadda za a yi mashed dankali ya kamata a Boiled. Don yin wannan, yawanci zaɓi tubers na matsakaicin matsakaici, idan sun kasance manyan - sa'annan kowannensu ya shiga cikin sassa daban-daban. Yayin da muke dafa su don dafa abinci, saucepan warms up water salted. Lokacin da yake kusa da tafasa, sai mu rage dankali mai tsaka a ciki sannan mu dafa shi har sai da taushi. A cikin broth, za ka iya ƙara bay ganye da kuma dama Peas na zaki da barkono. Ruwa ya zama kadan, sama da dankali kawai a kan yatsan. Cook akan zafi mai zafi, tafasa kada ta kasance tashin hankali.

Lokacin da dankali zama softer, da ruwa da aka drained, tsabta bay leaf kuma peppercorns. Ba a rufe kwanon rufi tare da murfi domin tururi (danshi) ya kwashe kadan.

Tunda yana da sauƙi don yin dankali a kan ruwa kuma ya fi sauƙi don yawo, (shafe ta sieve, mash tare da cokali) - sau da yawa matan gidaje sun rage wannan. Amma ko da a nan akwai wani abin zamba - yana bukatar a yi sauri sosai, ta ƙara wani zafi mai zafi wanda aka danfa dankali don kada dankali mai dumi ya bushe. A cikin wannan "murkushe" mun ƙara man shanu.

Irin wannan tasa za a iya zama mai haske, amma ba a jin dadi ba. Yadda za a yi tsarkie, na gargajiya? Don yin wannan, muna buƙatar rabin kilo dankali, gilashin madara, 50 grams na man shanu.

Lokacin da aka dafa da dankali, ruwan ya shafe kuma an bushe shi a kan zafi kadan. Duk da haka zafi jolting ko wucewa ta hanyar nama grinder. Mun kara man fetur kuma a hankali zub da cikin madara, haɗuwa sosai don haka babu lumps. Puree za a iya ƙwace gay, amma yanzu uwargijin na amfani da shi fiye da sau da yawa.

Dankali dafa shi a wannan hanyar ana amfani dashi a matsayin tasa. Amma idan a cikin puree don kara cracklings (guda na naman alade mai naman alade) ko naman alade (100 grams) da tumatir manna (50) grams, za ku samu gaba ɗaya tasa tasa.

Za a samo wani ganyayyaki mai kyau idan ka doke qwai biyu a cikin mash kuma ka kara da albasarta kore albasa. Sanya taro a cikin gilashin frying mai zurfi ko sauté da kuma sanya a cikin tanda, mai tsanani zuwa 180 digiri, na minti 20. Ku bauta wa hotserole mai zafi tare da kirim mai tsami da salatin kayan lambu.

Sanin ainihin ka'idodin shirye-shirye na dankali mai dadi, kowane maigidan ya yanke shawara a kan hanyarta "yadda za a dafa dankali mai dankali?". Duk abin yana dogara ne akan abubuwan da ake son dandano, al'adun gargajiya, da kuma ƙarshe akan samfuran samfurori.