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Samfuri:
- filletin turkey - 1 kg;
- tafarnuwa - 4 cloves;
- man zaitun - 2 tbsp. l.;
- 2 cokali na yankakken fure, thyme, Sage (na ƙarshen za'a iya ɗaukar bushe);
- gishirin teku da ƙasa baƙar fata.
Dafa:
- Saita tanda don dumama (250 ° C).
- Kurkura turkey fillet a cikin ruwa da yawa, bushe sosai. Yanke cikin guda (mafi dacewa ya kamata su zama 12), saka a cikin kwano.
- A cikin ƙaramin akwati, haɗa man zaitun tare da tafarnuwa mai narkewa, ganye, barkono da gishiri. Zuba wannan cakuda a cikin naman, Mix sosai domin kowane ɗayan yanki an rufe shi. Sanya tukunyar turka a turmi a kan takardar burodin da ta dace, kusan 1 cm baya. Sanya a cikin tanda kuma nan da nan rage zafi zuwa digiri 150.
- Jiƙa naman a cikin tanda na minti 50, kodayake ya fi kyau a bincika tare da ɗan ƙaramin yatsa. Lokacin da ruwan 'ya'yan itace har yanzu ya kasance ruwan hoda, rufe takardar yin burodin tare da tsare kuma bari ya tsaya a cikin tanda na wani minti 10. Wannan zai bawa turkey damar kaiwa, amma ba zai bari ya bushe ba.
M da sosai m nama shirya. Ya juya servings 12, kowane lissafin 70 kcal, 2 g na furotin, 1.5 g na mai, 13 g na carbohydrates.
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