Kawar da Kwarewar Wutar Kayan Abincin ku tare da Judy Joo

Wadatacce

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Tushen dafaffen abinci mai kyau shine aikin shiri mai kyau, kuma hakan yana farawa da dabarun yanke, in ji Siffa edita mai ba da gudummawa Judy Joo, babban shugaba a Playboy Club London, alƙali don Iron Chef Amurka, da wani Iron Chef akan sigar Burtaniya na wasan kwaikwayon. Anan, ta ba da shawarwarin ƙwararrunta kan yadda za a yanki komai daidai.

Mataki 1: Yi amfani da riƙe "shaƙa".

Masu dafa abinci na gida suna riƙe da wuƙaƙe na shugabansu ta hannu, amma yana da aminci don motsa riƙon ku sama. Masu ribar sun kira shi "shaƙewa": Hannunka yakamata ya murƙushe mai yatsan yatsa, ko ƙwanƙolin inda ƙarfe ya haɗu da abin hannun, tare da babban yatsa da yatsan yatsa suna ɗaukar madaidaicin gefen ruwa. Riƙe yana daidaita nauyin wuka, don haka kuna da ƙarin iko lokacin sarewa. Don ƙarami, ruwan wukake, kamar wuƙaƙe, kawai za ku iya kama hannun.

Mataki na 2: Tsare kanka

Yawancin lokaci, za ku yanki tare da tsakiyar ruwa. Amma lokacin aiki tare da abubuwa masu wuyar yankewa, kamar karas da kaji a cikin kasusuwa, canza mayar da hankali zuwa baya, ko "diddige," na wuka don bayar da ƙarfi da ƙarfi. Don abubuwa masu laushi ko maki (ƙananan yankan nama, kifi, da kayan lambu don ba da damar marinades su shiga), yi amfani da tip maimakon cibiyar.

Mataki na 3: Kiyaye lambobi

Karkace yatsunku ƙarƙashin ƙusoshin ku kuma sanya su akan abincin don riƙe shi a wuri. Sa'an nan kuma a yanka ta yadda ruwan wukar ya kasance tare da guiwan ku yayin da yatsun ku suke a ɓoye.

Yanzu da kun saba da abubuwan yau da kullun, kalli bidiyon koyarwa da ke ƙasa don ƙarin nasiha kan magance abubuwa masu wuya da ƙware da fasahar julienning kayan lambu.

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