Girke-girke Masu Sauƙi Don Haɗa Cirewar Chaga ta Halitta a Cikin Abincinku

Duk da cewa Chaga tana da alaƙa da girke-girke masu daɗi da abubuwan sha, amma kuma tana iya zama babban faɗaɗawa ga abinci mai daɗi. Ga wasu hanyoyi masu ban mamaki don shiga.Organic Chaga tsantsaa cikin manyan abincin dare:

Risotto na Namomin kaza da aka haɗa da Chaga

Sinadaran:

• Kofin shinkafar Arborio 1
• Kofuna 4 na ruwan kayan lambu ko namomin kaza
• Cokali 1 na foda na Chaga na halitta
• Kofi 1 na namomin kaza gauraye (misali, shiitake, oyster, cremini), a yanka
• Ƙaramin albasa 1, a yanka shi sosai
• Tafarnuwa guda biyu, da aka niƙa
• 1/4 kofin cukuwar Parmesan da aka soya
• Cokali biyu na man zaitun
• Gishiri da barkono don dandano
• Sabbin ganye don ado (misali, thyme, faski)

Umarni:

1. A cikin tukunya, a dafa ruwan sannan a zuba garin Chaga da aka cire. A bar shi ya jike a wuta kaɗan.
2. A cikin babban kasko ko kaskon risotto, a dafa man zaitun a kan wuta mai matsakaicin zafi. A zuba albasa da tafarnuwa, a soya har sai ya yi haske.
3. Sai a zuba yankakken namomin kaza a dafa har sai sun saki danshi sannan su fara yin launin ruwan kasa.
4. Sai a zuba shinkafar Arborio a juya har sai ta yi laushi da mai, a soya kadan na minti 1-2.
5. Fara ƙara ruwan ɗumi da aka jiƙa da Chaga, cokali ɗaya a lokaci guda, ana juyawa akai-akai kuma ana barin kowanne ƙarin ya shanye kafin a ƙara ƙarin.
6. Ci gaba da wannan tsari har sai shinkafar ta yi laushi da kuma al dente, kimanin minti 18-20.
7. Sai a zuba cukuwar Parmesan a ciki sannan a ƙara gishiri da barkono don dandano.
8. A yi hidima da zafi, a yi ado da sabbin ganye.

Kaza da aka gasa da aka yi da Chaga da Marinated

Sinadaran:

• Nonon kaji guda 4 marasa ƙashi, marasa fata
• Cokali 2Organic Chaga tsantsafoda
• Kofin man zaitun 1/4
• Cokali 2 na ruwan inabin balsamic
• Tafarnuwa guda biyu, da aka niƙa
• Cokali 1 na busasshen thyme
• Cokali 1 na busasshen rosemary
• Gishiri da barkono don dandano

Umarni:

1. A cikin kwano, a haɗa foda na Chaga, man zaitun, balsamic vinegar, tafarnuwa da aka niƙa, thyme, rosemary, gishiri, da barkono don ƙirƙirar marinade.
2. Sanya ƙirjin kaza a cikin wani kwano mai zurfi ko jakar ziplock sannan a zuba marinade a kansu, a tabbatar an rufe su da kyau.
3. A bar shi ya huce na tsawon awanni 2 a firiji, ko kuma a bar shi ya huce na tsawon dare domin samun sakamako mafi kyau.
4. A kunna tanda ko tukunyar gasa a wuta mai matsakaicin zafi.
5. Cire kazar daga cikin marinade ɗin kuma a gasa na tsawon minti 6-8 a kowane gefe, ko kuma har sai zafin ciki ya kai 165°F (74°C).
6. A bar shi ya huta na minti 5 kafin a ci.