"Ku ƙone, jariri, ku ƙone," na yi ihu, kuma barkono da yawa sun faɗaɗa, sun yi hushi, suna kumfa kuma suka zama baki a ƙarƙashin tanda.
Amma ba da daɗewa ba teburin ya juya, saboda yatsana sun yi rauni, suna bugu, kuma na ɗan lokaci kaɗan saboda sarrafa barkono barkono - da kyar babu wani sauƙi a baptismar wuta.Sakamakon ciwon da nake fama da shi ba daga bare barkono ba ne, amma daga cusa su sosai cikin jakar daskarewa don yin barci a cikin ƴan watanni masu zuwa.
Shekaru da yawa ke nan tun da na daina ƙoƙarin gasa barkono na lambun sannan na kwashe su duka kafin a daskare.Na yi la'akari da adana peeled sassa da nannade barkono.Koyaya, Ina so in san dalilin da yasa ake ɗaukar mintuna 30 zuwa awa ɗaya don kammala irin wannan aikin mara daɗi?Zai fi kyau ku ciyar da dakika 30 a lokacin hutu a cikin lambun, Ina da lokaci.
Amsar a bayyane take, domin yawanci ina amfani da nau'in chili mai zafi a cikin miya, stews, miya da tsoma lokaci guda.
A wanke barkono (babu buƙatar bushe) kuma shirya su a kan takardar burodi.Hura ramuka a cikin barkonon kararrawa don fitar da tururi.Kunna fankar kicin ɗin ku don fitar da duk wani hayaƙi da hayaƙi mai zafi.Sanya barkono a cikin 'yan inci kaɗan a ƙarƙashin tanda (mai zafi zuwa zafi mai zafi) kuma duba su sun zama baki, juya shi kowane 'yan mintoci kaɗan har sai kowane bangare ya kone.
Ko kuma, gasasshen barkono yana aiki da kyau, kuma amfani da gasa gas don kiyaye wari.Masu shan taba da ƙananan adadin kuzari za su samar da jalapenos daga balagagge jalapenos.Ko kuma a gasa barkonon kai tsaye a kan harshen wuta, a juye su, kuma a juya su kamar marshmallows a kan wuta.Wannan dabara ce mai kyau don gasa barkono ɗaya kawai;in ba haka ba, ya zama mai ban sha'awa.
Idan kika yi amfani da barkono nan da nan, ki tara su a cikin kwano ki rufe da filastik kunsa don sha tururin da ke sa fatar jikinki ta saki.Bayan minti 10 ko 15, idan barkono ya yi sanyi ya iya rikewa, sai a bare fata, a ciro tushe da datti, a hana sha'awar kurkure barkono, saboda zai kawar da zaƙi da ɗanɗano na caramel da ake samu yayin gasa. tsari.Wuka da aka yanka na iya taimakawa wajen goge sassan fata masu taurin kai.
Gargaɗi: Ko da lokacin sarrafa wasu barkono masu laushi, yi la'akari da sanya safofin hannu masu darajar abinci.Jalapenos na tilas, barkonon ido na tsuntsu da barkono habanero, waɗanda ke da babban abun ciki na capsaicin, wanda shine fili bayan zafin barkono barkono.Don cire capsaicin daga yatsa, shafa shi akan man girki kadan don karya ragowar, sannan ku wanke hannayenku da ruwan wanka.
Wasu masu dafa abinci sun rantse cewa za su saka gasasshen barkono a cikin jakar takarda sannan su yi amfani da jakar da kanta don cirewa da goge fata.Amma wannan hanya da gaske tana aiki ne kawai don 'yan barkono kafin jakar ta fara buɗewa.
Idan kun sanya barkonon a cikin firiji kai tsaye, sanya su (har yanzu suna da dumi) a cikin jakar filastik da za a iya sake sakewa, wanda kusan yanayi ɗaya ne da zazzage su a ƙarƙashin marufi.Idan kun jera barkono a cikin Layer guda ɗaya sannan ku sanya jakar a kwance a cikin firiji, babu buƙatar sanya barkono a kan takardar burodin ku daskare su har sai da karfi sannan ku sanya su a cikin jakar a matsayin matsakaiciyar mataki.
Za a iya siyan buhunan gasasshen barkono a kasuwar manoma da kuma sashin kayan amfanin gona na wasu shaguna a duk lokacin bazara.Ko kuma ku gani ku ji daɗin kallon gasasshen barkono a Fry Family Farm Store a Medford.Roaster din ya yi harbin ne da karfe 11 na safiyar ranar Juma’a, inda ya rika samar da barkonon tsohuwa kan farashin dala 6 kan kowace fam.Akwai kuma barkono da aka riga aka gasa a cikin firji da firiza.
Bugu da ƙari ga dukan barkono, yawancin miya da shimfidawa suna daskare sosai.Ainihin, barkono da almonds sune abin da pesto shine Basil da Pine kwayoyi.Ana amfani da Romesco tare da ɗanyen ko dafaffen kayan lambu, biscuits ko burodi don ƙara launi zuwa menu na hunturu, tare da taliya ko azaman kayan abinci na nama da abincin teku.A matsayin kyakkyawa ƙari ga cuku platter, launi mai haske na barkono miya ya dace da kyaututtuka.
Idan kana son shuka barkono Shishi yayin da kake riƙe mai tushe mai dacewa, yi amfani da almakashi na dafa abinci don yanke T akan kowane barkono.saman T yana 1/4 inch daga tushe kuma ya wuce kusan rabin kewayen barkono.T Tushen yana da kusan inci ɗaya.Ninka muryoyin don buɗewa da fitar da tsaba.kurkura.A bushe sosai.
Saka almonds a cikin kwano na mai sarrafa abinci.Pulse har sai mafi girman yanki ya kai girman fis.Ki goge shi daga kwanon ki ajiye a gefe.
Sanya barkono ja, busasshen tumatur, tafarnuwa, da cokali 1 na yankakken almond a cikin kwano na mai sarrafa abinci.Yi tsari har sai da santsi kuma dakatar da goge sassan kwano kamar yadda ake buƙata.Don sake sarrafawa, sannu a hankali zuba a cikin 1/4 kofin man fetur.Ki shafa a cikin karamin kwano.Add vinegar, barkono barkono, cayenne da almonds da aka tanada.Yayyafa miya da m gishiri.
Sanya babban kaskon simintin ƙarfe akan matsakaicin zafi mai zafi.Zuba cikin teaspoon 1 na man fetur.Idan ya yi zafi sai a zuba rabin barkonon shishito.Cook na tsawon minti 4 zuwa 5, motsawa har sai ya yi kamshi, kumfa da launin ruwan kasa.Maimaita tare da sauran man da barkono.
Don gasa barkono ja, sanya su a kan takardar yin burodi na aluminum a cikin tanda mai digiri 425. Cook har sai ya yi laushi da taushi, kimanin minti 25 zuwa 30.Saka a cikin jakar takarda a rufe jakar ko kuma kunsa ta a cikin jakar filastik daban (bari ta huce na ƴan mintuna).Mu zauna na tsawon mintuna 15.Ya kamata ku iya yaga fata cikin sauƙi da yatsun ku.Cire tushe kuma jefar da duk iri.
Don gasa eggplant, sanya shi a kan gasa ko a kan kayan dafa abinci a kan murhun iskar gas, yana juya shi akai-akai har sai duka ya yi wuta da laushi.Ko kuma, toka ramuka a kusa da cokali mai yatsa da gasa a cikin tanda kamar inci 8 daga tushen zafi.Juya sau da yawa har sai komai ya yi laushi.
Sai ki wanke barkono a cikin injin sarrafa abinci, sannan a zuba gasasshen barkonon kararrawa da eggplant, sannan a ci gaba da sarrafa har sai da santsi.
A cikin babban tukunya, hada da puree da dakakken tumatir;dafa a kan matsakaicin zafi, yana motsawa akai-akai, har sai dan kadan ya yi kauri, kamar minti 10 zuwa 15.Ƙara 1/4 kofin man zaitun.Tafasa, yana motsawa akai-akai, har sai miya ta yi kauri ta dahu, a kuma dafa na tsawon sa'a guda.
Ƙara sauran 1/4 kofin man zaitun, tafarnuwa, da faski;kakar tare da gishiri, ci gaba da dafa abinci, motsawa, har sai an dafa dukkan ruwa, kimanin minti 15.Bari ya yi sanyi kadan, sa'an nan kuma ɗora shi a cikin babban gilashin gilashi mai tsabta.Saka shi a cikin kwalba don kwantar da hankali, rufe murfin da kyau, kuma sanya shi a cikin firiji.Ko kuma a raba su cikin ƙananan kwalba a ajiye su a daskare.Za a ajiye barkono barkono har abada.Yana yin kusan kofuna 6.
A wanke gwangwanin pint 5, murfi, da dunƙule madauri da ruwan sabulu mai dumi.kurkura.Ajiye.Sanya shiryayye a kasan jug ɗin gwangwani.Saka kwalba a kan shiryayye.Cika gwangwani da ruwa har sai an rufe gwangwani kusan inci 1.Ku kawo ruwan zuwa tafasa.
Yi preheat tanda zuwa babban matsayi kuma sanya gasa kamar inci 4 nesa da abin dumama.Yada foil na aluminium a kan takardar yin burodi.
Yin aiki a cikin batches, sanya tumatir a yanka a kan takardar burodi da aka shirya a gasa a cikin tanda na kimanin minti 10 har sai fata ta yi ƙugiya kuma ta yi duhu a wasu wurare.Saka tumatir a cikin babban kwano a ajiye a gefe.Gasa barkono, tafarnuwa, da albasarta har sai sun yi duhu.
Lokacin da tumatur ya yi sanyi, sai a kwaɓe su, sannan a mayar da ɓangaren da ya kone kawai a cikin kwano.A cikin batches guda uku, sai a zuba duk gasasshen kayan lambu a cikin blender a gauraya har sai an daskare sosai;canja wurin zuwa babban kwanon rufi mai faɗi 6 zuwa 8, sannan ƙara sauran sinadaran.Ku kawo zuwa tafasa da tafasa don minti 5.
A yi amfani da injin ɗaukar gwangwani don cire gwangwani masu zafi daga tukunyar gwangwani, a hankali zuba ruwan kowace gwangwani a cikin tukunyar, sa'an nan kuma sanya su a tsaye akan tawul ɗin da aka naɗe.
Yi amfani da cokali don zuba salsa mai zafi a cikin tukunya mai zafi, barin 1/2 inch na sararin kai.A goge gefuna na tulunan da tawul ɗin takarda mai ɗanɗano, sannan a sa murfi mai lebur da zobe akan kowace kwalba, sannan a daidaita zoben don ƙara da hannu.
Tafasa kuma tafasa tsawon minti 40 don sarrafawa.Matsar da tulun zuwa tawul mai naɗewa kuma a bar shi shi kaɗai na tsawon awanni 12.Bayan awa 1, danna tsakiyar kowane murfi don bincika ko an rufe murfin;idan za a iya tura ta kasa ba a rufe ba, sai a sanya tulun nan da nan a sanyaya.Yi alamar kwalban da aka hatimi kuma adana shi.Yi kwalban pint 5.
Lokacin aikawa: Oktoba-08-2021