ʻO ke kī o ke Keiki hipa

Hoʻopiʻiʻia kēia mau Farani o nā hipa o ke Keiki i loko o ka waiʻahaʻaina herb-Dijon, a laila ua hoʻouluʻia i ka maikaʻi. ʻO kēia meaʻai he meaʻono wale nō ia no nā kūikawā kūikawā, akā he maʻalahi no kaʻaiʻana o kaʻohana.

Ka mea e pono ai

• 2 mau keiki hipa (
• 'Āina Palani )
• 1/4 kapu / 60 mL balsamic vinegar
• 1/4 kapu / 60 mL Līpī pua
• 1/4 kapu / 60 mL waina maloʻo maloʻo
• 4 cloves keleka, minced
• Zest of 1 lemon
• 2 punetēpuni / 30 mL Mīkini paʻakai
• 2 teaspoons / 30 mL soy sauce
• 1 teaspoon / 5 mL basil
• 1 teaspoon / 5 mL koume
• 1 teaspoon / 5 mL pepaʻeleʻele
• ʻO ka paʻakai ka paʻakai

Pehea e hana ai

1. Hoʻohui i ka vineka, lemon zest me nā mea kanu a me nā meaʻala. ʻO nā keiki hipa i loko o kēia kāpili no ka hola 12.
2. Hoʻokumuʻia ka grill a hoʻomākaukau no ka hoʻouluʻana i kahiʻole ma kahi o 300 F.
3. E hoʻohui i ka lama Dijon, i ka wainaʻulaʻula, i ka lole a Worcestershire a me ka soy sau i loko o ke pola.
4. E wehe i nā pā iʻa mai marinade ae kau ma luna o ke kinaki ma luna o ka mahana wela. Grill no hoʻokahi hola a hiki paha i ka hanaʻana, e pāʻani ana me ka moʻemaka mīkeke no nā minuke he 30 mua.

1. Laweʻia mai kahi kīhāpai i ka wā i hanaʻia (kahi mahana waena o 145 F.) a hoʻomaha no 10 mau minuke. E mālama a lawelawe.

Nā meaʻai

• E haʻi aku i kāu mea'aʻona e makemake ana eʻokiʻia ke keiki hipa a Farani.

Nānālā kūikawā (no ka lawelaweʻana)
Kālepa	323
Ka nui o ka momona	18 g
Ka momona	8 g
Ka momonaʻole	8 g
ʻO Cholesterol	86 mg
Sodium	402 mg
Nā Carbohydrates	13 g
Fiber Dietary	1 g
Pāmua	25 g

(ʻO kaʻike kumu waiwai ma kā mākou papahana e heluʻia ma ka hoʻohanaʻana i kahiʻikepili kumuhana a pono eʻikeʻia heʻike.