Tarihin abinci chifa Ya samo asali ne daga zuwan kasar Peru na Sinawa na farko. chifa kalma ce da aka yi amfani da ita a Peru don yin nuni ga abinci na asalin kasar Sin da kuma wadanda suka karbe baki da karbar baki a watan Oktoba na shekara ta 1849. Amma ba bayan 1874 ne Sinawa suka isa kasar Peru tare da kyakkyawan yanayin aiki saboda yarjejeniyoyin da aka kulla tsakanin Peruvian. gwamnati da kasar Sin, don haka kawo al'adunsu da kuma musamman na dafa abinci ko gastronomic reshe, kuma a nan ne ta fara kiran abincin Sinanci da ke Peru a matsayin Chifa.
Farantin karfe Chi Jau Kay o chijaukay (Kay wanda ke nufin kaza) yana ɗaya daga cikin shahararrun jita-jita na Peruvian a duk yankin. Da farko an yi shi da kaza, amma daga baya aka tilasta masa a yi shi da kaza, domin wannan dabba ce mai laushi da laushi fiye da kaza. Hakanan, ana aiwatar da shi tare da dafaffen miya wanda ke da ban sha'awa ga fara'a, tun da an yi shi daga kayan kamshi na kasar Sin da ake amfani da shi wajen tada kaji, mai cike da launuka, da kamshi da laushin da ke da wuyar tantancewa.
Irin wannan tasa yana tare da kyau sosai tare da kayan ado shinkafa shinkafa, wani classic Peruvian, ko kuma kawai tare da Chifa shinkafa, wanda ke nufin "ba tare da gishiri ba." Hakanan za'a iya raka shi, dangane da abubuwan da ake so ko abubuwan da ake so, tare da noodles mai gishiriChifa ita ce aka fi nema, domin tana samar da dandanon jijiyar jiki wanda baya rufewa ko boye duk wani dandano na kaza.
Da farko, da pollo Chi Jau Kay An yi shi da cinya gallina wanda ba shi da kashi, tare da wake na kasar Sin, (wanda aka fi sani da wake wake ko koren waken soya daga dangin Fabaceae, dukansu suna girma a kasar Sin, kasashen Afirka da kuma a yankunan yanayi masu zafi na Peru) miya miya da garin chuño ( chuño ko chuno ne. asali daga Andes na Peruvian kuma ana ɗaukarsa azaman dankalin turawa da aka gyara) ko tunta (wanda shine sakamakon rashin ruwa na dankalin turawa ko tsayin tuber).
Kafin yin hidima, an niƙa naman kuma an ƙawata shi da yayyafawa na a hoisin sauce (yawancin miya na Sinanci wanda aka haɗa a cikin shahararrun jita-jita irin su duck Pekingese, prime roll, mi shu naman alade ko naman alade mai barbecued; kuma an san shi kuma ana amfani dashi a cikin abincin Vietnamese inda ake kira black sauce) da kuma sesame (The sesame indicum, tsiro ne daga cikin nau'in sesamum, wanda aka fi sani da 'ya'yansa da aka fi sani da sesame ko sesame, ana iya ci. Ana noman shukar ne don 'ya'yanta masu yawa da mai da ake amfani da su a cikin gastronomy tare da gurasar hamburger, kamar yadda a cikin kayan zaki da kuma kayan zaki. dadi).
Daga baya ado con albasar kasar Sin (allium fistulosum, wanda aka fi sani da farar albasa a Ecuador, albasar bazara a Spain, albasa na kasar Sin a Peru, albasarta kore a Paraguay, albasa mai tsayi ko albasa a Colombia, albasa cambray a El Salvador, Mexico, Jamhuriyar Dominican da Bolivia, scallion a Puerto Rico, Chile da Venezuela, chives a Panama, Costa Rica da Honduras wani nau'in albasar allium ne. farar shinkafa ko shinkafar tigernut a matsayin ado da kofin shayi ko ruwan dumi.
Chicken Chi Jan Kay Recipe
Sinadaran
- Salt dandana
- 1 kofin farin barkono
- 1 kofin sesame iri
- 1 kofin sesame
- 1/2 kofin kaza broth
- 1/2 teaspoon na kasar Sin kirfa ko foda 5 jinsunan
- 1/2 barkono kararrawa rawaya, yankakken
- 1 tafarnuwa minced tafarnuwa
- 1 cokali na yankakken ja albasa
- 1 tablespoon sukari
- 1 tablespoon na pisco ko Sin shinkafa barasa
- cokali 1 ko man sesame
- 1 tablespoon minced ginger ko kion
- Kawa miya cokali 2
- cinyoyin kaji 2 mara kashi
- 2 tablespoons soya miya
- 2 tablespoons na mutu diluted a cikin ruwa
- Isasshen masara don soya
Ƙarin kayan
- Tukwane biyu don tafasa kajin guda
- Kwantena, kwano, kofuna na filastik ko fakitin da kuka zaɓa
- cokali mai yatsu, wuka da filaye
- Kwanon frying mai zurfi ko kasko
- Takarda adsorbent
- Tawul na tasa
- Faranti mai zurfi da lebur
- Tire
- cokali ko cokali
Shiri
Mataki na farko na wannan girke-girke ya ƙunshi wuri miya na kawa, soya miya, nikakken ginger, nikakken tafarnuwa, kirfa ta kasar Sin, barkonon tsohuwa, barkonon tsohuwa, albasa farar kasar Sin nikakken, gishiri dandana, sukari da broth kaza a cikin wani kwano ko jaka babban.
Sai ki zuba man sesame, barkono da farar dan kadan a cikin hadin. Lokacin da kuka gama ƙara duk abubuwan da ke sama, ya zama dole a ba shi kaɗan laps tare da cutlery don haɗa kowane dandano a cikin mahaɗin.
A lokacin da samun wani manna na duhu launi da kuma lokacin farin ciki daidaito, da cinya, rufe su gaba daya tare da cakuda. Wannan kaza ya kamata a bar shi don marinate 1 hour a cikin firij, wannan domin kowane yanki ya sha wasanni da dandanon kowane abin da aka ƙara.
Bayan tsarin marinating, cinyoyin ya kamata su kasance fitar daga firij don ci gaba zuwa mataki na gaba. Wannan ya kunshi"tafasa su", mai bi.
Da farko, ana cire su daga rumbun filastik kuma a sanya su a cikin wani farantin karfe a sama zuwa wani akwati mai zurfi (na musamman don dafa abinci) don yin hidima a matsayin tururi ba a matsayin hanya ko kayan aiki don tafasa kai tsaye ba, tun da yake salon ne wanda kaji zai samu dukkan kayan da aka hada na farko kuma zai ajiye nasa. juicness ciki da kalarsa a waje.
Wannan tukunya mai zurfi yakamata a cika shi da shi tafasasshen ruwa har zuwa rabin karfinsa, a saman farantin tare da yankakken kaza da wani ɓangare na miya da kuma, don rufe tururi, kana buƙatar rufe da wani tukunyar dafa abinci kifar da majajjawa. Cook wannan na tsawon minti 40 kuma idan lokacin ya ƙare, kawai cire tukunyar saman kuma bari tururi ya tsere.
Bayan haka, ware ruwan 'ya'yan itace da kayan ruwa na dafaffen cinyoyin. Kai zuwa wurin aiki kuma yada isassun sitacin masara akan faranti, matsar da kajin ba tare da ruwan 'ya'yan itace a cikin masarar masara ba, sannan a cika kowane yanki gaba daya.
A cikin kwanon soya a baya ya zafi, kusa da mai mai zafi sosai, a jefa cinyoyinsa don soya, jira su yi launin ruwan kasa, aikin da zai dade. tsakanin Minti 5 zuwa 10.
Ɗauki kowane yanki daga cikin kwanon rufi kuma kada ku iyakance kanku don cire yawan man fetur, wannan za a samu tare da taimakon sha takarda ko tawul. A wannan lokacin an yi kaza.
Yanzu, ga kowannensu salsa wanda ke raka da kuma rufe kazar, da farko ana dumama ruwan ’ya’yan itacen da aka girka a baya (bangaren abin da yake danye da na waɗancan ruwayen da suka fito daga girkin tururi) da diluted chuño a cikin ruwa har sai an sami nau'in da ake so, wannan zai iya bambanta da launi da kuma maida hankali dangane da adadin chuño da aka kara, haka kuma, lokacin da aka gama dafa abinci da kuma lokacin da aka samu haɗin gwiwa da ake so, dole ne ya kasance. a huta amma kada ka bar su su yi sanyi gaba daya.
Don gamawa, ya kamata kajin yanke a matsakaici guda, tsakanin 5 zuwa 6 cm a tsayi, to daga baya a sanya a farantin kusa da farar shinkafa ko arroz chaufa da wanka tare da miya. Kuma wannan, don mafi kyawun gabatarwa, zaku iya yi ado da guda na danyen albasa na kasar Sin, sesame ko wani reshe na kamshi.
Nasiha da shawarwari don ingantaccen shiri
Ba kome ba idan shine lokacin farko na yin wannan girke-girke ko kuma idan kun riga kun ƙware a dafa wannan mangwaro na Peruvian, duk muna buƙatar kowane lokaci. shawara ko shawara don taimaka mana haɓakawa azaman masu dafa abinci ko kuma kawai don ƙarin fahimtar shirye-shiryen da haɓaka ingancin tasa.
Don cimma wannan, a ƙasa muna gabatar muku da jerin abubuwan shawarwari cewa muna fata kuma suna da amfani don lokacinku a cikin dafa abinci lokacin shirya Chi Jau Kay kaji:
- Koyaushe wajibi ne a tafi marinate kajin a wuri mai sanyi, wanda ba shi da wari na waje kuma idan dai an lura cewa kajin ya riga ya dauki launi kuma har sai da kyau.
- Koyaushe zaɓi ɗaya asali soya sauce, Asalin Asiya kuma an yi shi da sinadarai na musamman, tare da ruwa kaɗan da babban ƙwayar waken soya da abubuwan haɓaka.
- Sayi guda kaza sabo, ruwan hoda kuma babu bakon launuka ko wari
- Lava kullum farauta kaza da kuma cire jini ko rarrabuwa kunshe a cikin dabba
- Kada ku bari lokaci mai tsawo kaza a cikin mai, tun da an dafa shi a baya kuma abin da kuke so shi ne don samun kullun na kunsa
- Kada ku sanya Yankuna da yawa kaza don soya
- Don cimma mafi kyau da kuma uniform Layer, shi wajibi ne don gari sosai kowane yanki
- Ana ba da shawarar sanya gari a cikin wani bolsa sannan ki zuba kazar a ciki, ki rufe jakar ki buga kazar da ke cikinta domin samun guntun da aka nannade a cikin samfurin
- Lokacin da aka shirya kajin, yana da kyau koyaushe don ƙara kadan kiwon grated, wannan don ba shi taɓawa mai yaji
- Yi duk kayan abinci, kayan aiki da girke-girke da hannu a lokacin shiri, domin samun shirye-shiryen da ake so ba tare da koma baya ba
Tebur na gina jiki
Wannan shiri ya haɗa da jerin adadin kuzari, Vitamin da sunadarai mai amfani ga jiki, duk da haka, cin wannan girke-girke fiye da kima na iya zama marar amfani ga jiki.
El kaji Chi Jau Kay mai arziki a ciki furotin da kuma carbohydrates, musamman godiya ga kaza da shinkafa da aka kara, da kuma kayan lambu da ake amfani da su don shirya miya da kayan ado, tun da yake suna da fiber da ƙarfe.
Har ila yau, da pollo Yana daya daga cikin mafi kyawun abinci a cikin kwandon asali da ke akwai kuma yana da matukar sauyin yanayi don shirye-shiryensa, don haka ana nuna amfani da shi daga masana abinci mai gina jiki tun daga lokacin girma zuwa girma, kuma tare da girke-girke irin wannan ana yin shi da ƙari. amena abincin ku.
An kiyasta cewa kowane 100 g na naman kaza yana ba da matsakaicin gram 160 na alli kuma ga kowane bambancin tsufa da yanki; da nono Yawancin dabbobin da ke da adadin kuzari masu yawa, saboda yana ba da kashi 10% na jimlar furotin a kowace g 30, 7.7 na jimillar kitse da aka rarraba a cikin g 2 na cikakken mai, 2.5 g na mai mai poly-saturated da 3.4 na mai mono. , ban da 10 MG na cholesterol da 2,4 g na carbohydrate.
Amma ga ma'adanai an ƙayyade adadin masu zuwa ga kowane 100 g na kaza:
- Phosphorous 43,4
- Potassium 40.2
- Magnesium 3,8
- Calcium 1.8
- Ironarfe 0.1
- Copper, magnesium, sodium, zinc da selenium a cikin adadin ƙasa da 0.1 g na kowane
