Hāpai maikaʻiʻia nā pūmoa a me ka moa. A ua hoʻohanaʻia kēia tandem maikaʻi i nāʻano pālahalaha. Pehea e hoʻomākaukau ai i ka meli me nā halo a me ka moa, heluhelu i lalo nei.
Salamele mākini me nā halo
Mea Kai:
- ka moa hemoku - 270 g;
- huahuaʻai 2-3 pcs.;
- kahulu namo - 200 g;
- onioni - 180 g;
- huluhulu o ka'ōmaʻomaʻa - 25 g;
- ka kirīpiʻaila he 15% momona momona - 100 g;
- paʻakai;
- lapalapa lau - 5 pcs.;
- pāʻili - 25 g;
- Nā kūmole no ka hoʻonani.
Hoʻomākaukau
ʻO nā meaʻokoʻa, nā pūmoa hulu a me ka moa o ka moa. Ma hope o kēlā,ʻokiʻoki i nā mea me nā'ōpala a māmā. Māiʻa mākou i kaʻoki a hoʻoneʻe. Ua hoʻomaʻemaʻeʻia nā pua aʻokiʻia me nā kaula. E hoʻopili i nā mea i hoʻomākaukauʻia, e hoʻopili i nā kīkākā pāʻani, kaʻaila kawa, ka paʻakai eʻono a hui pū. Hoʻouhi mākou i nā kīʻaha hohonu me nā lau'ōmaʻomaʻo'ōmaʻomaʻo, ma luna o ka waihoʻana i kā mākou meli mushroom me ka moa. Hoʻonani mākou iā ia me ka'ōmole'omaʻomaʻo'ōmaʻomaʻo a me nā lau.
Me ka meli mushroom me ka moa -ʻo ka meaʻai
Mea Kai:
- marinated champignon - 1 jar;
- ka waihona moa - 230 g;
- kāloti - 150 g;
- ka saladi mayonnaise - 100 g;
- pepa, ka paʻakai;
- 'ōkā.
Hoʻomākaukau
Hiki ke kuke i ka'ulala, a laila eʻoluʻolu a hoʻohui i nā lālā. Kāpena nō hoʻiʻo Kārots, aʻokiʻoki i loko o nā'āpana liʻiliʻi. Hoʻokiʻiʻia nā pūpū i nā papa. E hoʻopili i nā meaʻai a pau. No ka paʻakai i ka paʻakai, ka pepa, e hoʻopomo i nā mea kanuʻeleʻele, mayonnaise a me ka hui.
Salamele mākini me nā halo
Mea Kai:
- ka moa hemoku - 430 g;
- kukama kūkā - 3 mau'āpana;
- Kekuhi - 300 g;
- kāloʻa kāpili - 250 g;
- ka palaoa kanuia - 450 g;
- nā hua'ūpī pa'ūpī - 6 mau pcs.;
- mayonnaise - 200 g;
- kākāka - 2 paʻi;
- nā meaʻala, ka paʻakai, nā mea kanu;
- kaʻaila aila.
Hoʻomākaukau
Hoʻokiʻokiʻia nā māmā me nā pūʻupu nunui a me ka paʻakai, e hoʻonui i ka paʻakai i ka meaʻono. E hānai i ka moa moa. Hoʻopilikiaʻia nā kukama ma mua o nā pahu. Weonnaise mākou i loko o kahi pola, hoʻonui mākou i ke aniani kapalapala a me nā kīʻahiʻoki. E kau i nā mea i loko o nā papa i loko o ke kaʻina: ka moa, kāloti, nā haloo, nā hua, nā mea kope, nā kukama kūkō a me ka palaoa. Pau nā papa a koe ka top i kaʻaila.
Salame me nā'ōpū, nā'ōmato a me ka umauma moa
Mea Kai:
- ka umauma lūlū - 1 wahi;
- Hoʻokumu hou i kahi hou - 280 g;
- nā'ōmato - 300 g;
- ʻO ka Bulgarian pepper - 1 pc.;
- kūpona, mayonnaise, wai lemon - eʻono;
- lapalapa lau.
Hoʻomākaukau
E kuʻiʻia wau, eʻokiʻoki i loko o nā paʻi a me ke kope. Hoʻomaʻa i ka moa o ka moa a hiki i ka wā e hoʻomaʻemaʻe ai i ka wai paʻakai, eʻoluʻolu aʻoki loa. Ma luna o nā lau o ka leka i waenakonu e hoʻolaha ana mākou i nā kāʻei, waiho mākou i nā haohao i loko o ka pōʻai, hoʻonoho mākou i ka pepa Bulgarian, kāpaeʻia mai nāʻanoʻano aʻokiʻoki i loko o nā pahu, i waenakonu o ka moa. Hoʻokipa mākou i nā'ōpala a kauʻia i loko o ka pōʻai. E hoʻokuʻu i ka mayonnaise, ka mīmona a me ka wai lemon - nā mea maʻamau, keʻono. Hāʻawi mākou i ka saladi me ka pāpale a lawelawe i ka papaʻaina.
Ka meaʻai no ka salala moa me nā halo, nā mea kanu a me nā'ōmato
Mea Kai:
- ka champignons - 200 g;
- hoʻohui i ka saladi - 80 g;
- arugula - 100 g;
- nā'ōmaʻomaʻi - 300 g;
- 'ōmaʻomaʻa - 100 g;
- aila olila - 60 ml;
- ʻO ka'ōmole moa i ka palaoa - 250 g;
- balsamic vinegar - 10 ml;
- ka paʻakai, ka pepa.
Hoʻomākaukau
Hoʻopiliʻia kaʻaila a me ka rukkola e haehae i nā'āpana, kālaiʻia i ka hapalua o nā māmakai,ʻokiʻoki i ke aniani'ōmaʻomaʻo, aʻokiʻia nā hamo i ka hapalua inā heʻuʻuku. Inā nui nā hamo, a laila maikaʻi ka maheleʻana iā lākou i 4 mau'āpana. Hoʻopiliʻia ka pua moa i'ālīʻia i loko. E kulu i nā hamo i loko o kaʻailaʻaila (10 ml ka lawa) ma ka wela nui. Hoʻopiʻia ke kīnati'okamea, kāpīpīʻia me ka vineka balsamic, ka paʻakai, ka pepa a me kaʻailaʻoliva i koe. I kēia manawa ma kahi pālahalaha e waiho mua i nā kīʻaha, a laila, nā halola me nā'ōmato a me ka moa. E ninini iho i luna me kaʻaila a me nāʻaila.