El cuy Ita ce dabbar dabbar dabbar rodent wacce ta fito daga yankin Andean na Amurka, kasancewarta ya yadu a duk wannan labarin kasa yana karbar sunaye daban-daban a kasashe daban-daban, don haka ana kiranta da alade, acure, alade, alade, alade, coy, alade, curí, da sauransu. Ana amfani da shi a wasu yankuna a matsayin dabbar dabba, a wasu wuraren ana amfani da ita azaman dabbar gwaji a dakunan gwaje-gwaje kuma a cikin ƙasashe irin su Peru, Colombia, Bolivia da Ecuador ana jin daɗin abinci.
A nata bangaren, kalmar "chactado", kalma ce ta asalin Aymara, tana nufin hanyar dafa wasu abinci ta hanyar danna su a karkashin nauyi, wanda gabaɗaya dutsen mai ƙarfi ke yin shi, wanda ke aiki duka a matsayin murfi, tare da manufar. cewa sun kasance cikakke kuma suna riƙe da siffar su.
Yana da salon shirya kaji, zomaye da kifi. A yau an samar da wasu karin hanyoyin zamani na matsa lamba kan abincin da za a dafa tare da ƙera samfurin faranti biyu na ƙarfe waɗanda ke ba da damar daidaita matsi akan kayan abinci; amma abin da aka saba shi ne sanya dutse mai zafi a saman aladun Guinea, wanda ke taimakawa wajen sanya shi kullutu, yanayin da ya fi dacewa da cewa dole ne a soya shi da mai mai zafi mai yawa.
Akwai nau'o'in raba aladun Guinea zuwa guda kafin a ci gaba da dafa shi; duk da haka, abin da aka saba kuma mai ban mamaki shi ne gabatar da shi gaba ɗaya. Duk yadda kuka gabatar da shi. Abinci ne mai yawan furotin. wanda ake so sosai a wasu ƙasashe kamar Peru.
Cuy Chactado Recipe
Lokacin shiri: awa 3 da mintuna 10
Lokacin dafawa: Minti 40
Jimlar lokaci: awa 3 da mintuna 50
Hidima: 1
Calories: 96 kcal/100 g
Sinadaran
- Dukan alade na Guinea, ba tare da viscera ba kuma yana buɗewa a tsaye a gefen ciki ko na gaba.
- ½ kofin ruwan lemun tsami
- 5 tafarnuwa macce
- ½ kofin na masara
- 1 matsakaici albasa, a yanka a kananan guda
- 1 tablespoon paprika ko ƙasa paprika
- 1 tablespoon sabo ne kuma crushed oregano
- barkono ƙasa dandana
- Salt dandana
- 2 kofuna waɗanda kayan lambu mai
Ƙarin kayan
- Ganga mai zurfi ko kwano, don marinate aladun Guinea
- Gishiri mai zurfi ko kwanon soya.
- Dutse mai girma ko kowace na'ura don yin matsin lamba
- Takarda mai shanye ko tawul na kicin
Shiri
Dole ne a cire duk gashin da ya rufe fata. Daga nan sai a bude shi a tsaye a gefe, a cire dukkan viscera, a wanke shi da kyau, a bushe shi da kyallen kicin ko takarda mai shayarwa a bar shi a kan tire na tsawon sa'a daya don cire duk ruwan da ya sha yayin dafa abinci. .wanka
A wannan lokacin, a ci gaba da sanya ruwan 'ya'yan itace lemun tsami, tafarnuwa mai yankakken, albasa yayyanka, paprika ko paprika, oregano, barkono da gishiri a cikin kwano.
Da zarar alade ya bushe sosai, an shigar da shi a cikin cakuda na baya kuma a bar shi zuwa macerate na tsawon sa'o'i 2, yana motsa shi akai-akai don tabbatar da cewa cakuda macerating ya rufe shi ciki da waje. Bayan lokacin maceration, alade na Guinea yana wucewa ta garin masara.
Zuba mai a cikin kaskon da zafi a kan matsakaici zafi. Idan ya yi zafi sosai, sai a zuba guinea aladen, sai a rufe shi da busasshen dutse a soya shi har sai ya yi tauri da zinari, ana samun kusan minti 20. An juya aladen, yana sake sanya dutsen don soya shi a cikin hanyar da aka saba.
Cire daga zafi, magudana a kan takarda mai shayarwa kuma ku yi hidima nan da nan.
Nasihu masu amfani
Wata hanyar da za a shirya gine alade chactado shine yin shi kiyaye fata na alade. A wannan yanayin, bayan cire viscera kuma a wanke fata, sai a aske shi da wuka ko kaifi don cire duk gashin gashi, ana bada shawara a wuce waje na alade a kan harshen wuta don kammala cirewa. gashi.
Wani madadin shine a watsar da fata, yana da mahimmanci a cikin wannan yanayin yin amfani da garin masara ko garin alkama, don rufe shi da samun yanayin da ya kamata ya kasance.
Taimakon abinci
Naman alade na Guinea yana da furotin 19,49%, 1,6% mai, 1,2% ma'adanai, 0,1% carbohydrates da 78% ruwa. Abubuwan da ke cikin furotin ya sa ya zama nama mai darajar sinadirai masu mahimmanci saboda ya wuce naman alade, wanda ke ba da furotin 14%, da shanu na naman sa, wanda ke ba da furotin 18,8%.
Muhimmiyar sifa ita ce ƙarancin abun ciki na cholesterol da triglycerides, wanda ya bambanta da babban adadin linoleic da linolenic fatty acid, waɗanda ke da hannu cikin haɓakar neurons da membranes tantanin halitta gabaɗaya. Hakanan yana nuna babban abun ciki na omega 3 da omega 6 polyunsaturated fatty acids.
Daga cikin ma'adanai da naman alade ke samarwa, ana iya ambaton phosphorus, calcium, zinc da iron, kuma daga cikin bitamin akwai thiamin, riboflavin da niacin.
Kadarorin abinci
Ana ba da shawarar naman alade na Guinea a cikin rigakafin cututtukan zuciya da jijiyoyin jini da kuma lokacin jiyya na dyslipidemia wanda ke da babban matakan triglycerides da cholesterol.
Nama ne mai sauƙin narkewa, ana ba da shawarar a lokuta na anemia da rashin abinci mai gina jiki saboda yawan adadin furotin.