Sancochado Recipe

A cikin yanayin sanyi a cikin mu ƙaunataccen Peru, mai dadi parboiled, wani miya mai daɗi da al'ada na al'adun Lima, wanda aka yi la'akari da ɗaya daga cikin mafi yawan cinyewa kuma sananne a cikin dukan al'ummar Peruvian.

Wannan abinci mai daɗi yana da mahimmanci abincin rana na yau da kullun a ranar damina kuma me yasa ba, don ku ci a matsayin iyali don abincin dare a cikin dare mai sanyi. Hakazalika, yana da muhimmanci a yi wa marasa lafiya hidima da ƙarfafa masu yawon bude ido da na kusa da tuddan ƙasar.

Muna bin duk daɗin daɗin sa albarkacin zuwan Turawa da kuma samun sabbin dabarun dafa abinci ga girke-girke na ƙasa na ƙasa. Peru, tun da yake suna yin ɗimbin ɗimbin ɗimbin yawa, don haka suna haifar da nau'ikan shirye-shirye daban-daban da sabbin dabaru don jita-jita da muka sani a yau, ɗayan waɗannan shine parboiled, Wannan shi ne samuwar wani babban miya na gargajiya daga Madrid, wanda aka yi da kabeji, naman alpaca da nau'in tubers daban-daban. 

Sancochado Recipe

Sinadaran

• 2 kilogiram na naman sa brisket
• ½ kilogiram na farin dankali
• ½ jan albasa
• 1 clove da tafarnuwa
• 1 matsakaici turnip
• 2 leek
• 3 manyan karas
• ½ kabeji ko kabeji
• ½ kilogiram na rogo
• 300 gr na wake wake an riga an jiƙa
• ½ kg na masara (cobs)
• ½ kilogiram na seleri

Abubuwa

• Yanke allo
• da kaifi wukake
• Tukwane
• Matsa lamba
• Cokali na katako
• Ladle
• Tawul na tasa
• Wayyo

Shiri

1. Fara da shan naman da Yanke shi matsakaici gudaYanzu, sami tukunya da dafa naman tare da ruwa mai yawa, bar shi ya dafa kamar sa'a daya a kan zafi kadan.
2. A halin yanzu, sai ki ɗauki kayan lambu irin su karas, leks da turnips a yayyanka su matsakaiciyar matsakaici kuma a zuba a cikin tukunya. Daga baya, hada faffadan wake da wake ga shiri guda.
3. Aci gaba da yanka kabeji kanana, albasa kanana manya da dankali da rogo, sai a zuba a tafasasshen ruwa. bari mu dafa na kimanin minti 15.
4. Lokacin da aka kiyasta ya wuce a duba cewa duk kayan lambu sun dahu sosai, sannan a yayyafa da gishiri don dandana. Nan da nan, tabbatar da cewa kowane kayan lambu yana shirye don ci gaba don cire nama da kayan lambu daga tukunya tare da taimakon mai ƙwanƙwasa.
5. Ya riga ya tace broth dole ne ku gyara idan gishiri ne mai kyau da dandano, Wannan yana da matukar muhimmanci.
6. Ki dauko masara (cobs) ki yanyanka su matsakaiciya. dafa su a cikin ruwa har sai ya yi laushi. wannan don hada su daga baya da sauran kayan lambu.
7. Ki zuba romon a cikin kofi, sai ki dauko leda ki zuba kayan lambu cokali biyu masu ma'ana kusa da nama guda biyu ko sama da haka a tsakiyar farantin. yayyafa cilantro tare da yankakken faski, kuma a shirye, don jin daɗin wannan miya mai daɗi na Peruvian.

Nasihu da shawarwari

• Idan ba ku son amfani wake, za ku iya ƙarawa dankalin turawa ko wani nau'in legumes zuwa shiri.
• Yi amfani da nama mai sabo yankan da ke kula da launin ja kuma tare da ɗan kitse. Domin kowace sifa mai ban mamaki da furotin ke da shi zai ƙara dandano daban-daban ga shiri.
• Wannan miyar ba ta da kyau da kayan abinci na gefe, don haka kada ku ji kunya don ƙarawa huacatay sauce, yellow chili cream, Creole miya, ko burodin gargajiya.
• Don fitar da dandano, za ku iya ƙara a yanki na pancetta ko naman alade a baya soyayyen da yankakken kanana.

Taimakon abinci

Yin la'akari da inganci da ingancin kayan aikin wannan miya mai dadi daga Lima, dole ne mu fahimci gudunmawa da fa'idodi wanda ya zo mana da haka, kowane bangare na wannan abincin yana dauke da kima mai yawa, carbohydrates da furotin, kowanne da kimarsa. 13,75 g mai kowane kashi, 34,42 g carbohydrates y 36,11g na furotin, ba tare da kirga 399kcal wanda kowane hidima ya ƙunshi ba, cikakke sosai kuma abinci mai gina jiki, ga kowane abincin rana na iyali.

Tarihin Sancochado a Peru

Idan za mu yi magana game da abincin da aka yi shekaru da yawa Peru don haka ya sami karbuwa sosai a cikin al'umma, ba shakka dole ne mu yi magana game da parboiled, wannan miya ta fara bunƙasa a cikin ƙarni na sha tara, ta ɗauki ɗan al'adun gargajiya na Turai, da kuma al'adun da suka kasance a cikin al'adun Peruvian na wancan lokacin.

Wannan ka'idar ta tabbatar da cewa miya ta samo asali ne daga cikin Timbu, wanda ya koma zamanin pre-Hispanic, wanda aka yi la'akari da broth Andean bisa kabeji, wanda ke da cakuda legumes daban-daban, nama na alpaca da tubers, waɗannan abubuwan dandano iri ɗaya sun haɗu tare da wani tasa wanda a cikin kanta, ya kasance gaba ɗaya Turai. ake kira Madrid stew, Wannan shi ne daya daga cikin mafi wakilcin jita-jita na abinci na Mutanen Espanya, babban jigon sa ba kome ba ne kuma ba kome ba sai kaji, tare da kayan lambu iri-iri, wasu nama da tsiran alade daban-daban.

A baya, Sancochado yana cinyewa ne kawai ta ƙananan ƙungiyoyin ƙasar. Yana da matukar muhimmanci a jaddada cewa ba ’yan izala na lokacin ne suka fara mamaye kasashenmu na Amurka ba. Asalin wannan sifa ta Madrid tasa Yahudawa ce, a cewar masanin tarihi Claudia Rodén, ya samo asali ne daga adafina, wannan miya ta kasance ana dafa shi da zafi mai zafi a daren Juma'a, ta yadda a ranar Asabar, (Asabar) mutum ya huta gaba daya kuma kada ya kunna wuta tun daga wannan ranar. haramta.

a wani wuri da ake kira birnin sarakuna Dukan miya biyu an haɗa su sun zama ɗaya, ɗaya ce da muka sani a yau da tamu. parboiled, jin daɗin dafuwa wanda ke dandana al'adun mestizo; Ya kamata a lura cewa ɗaya daga cikin nassoshi na farko na tarihi da muke da shi game da wannan stew daga littafin ne al'adun Peruvian, na marubucin Ricardo Palma, ya ba da cikakken bayani game da tasa, ya rubuta cewa Sancochado ya kasance. "Wali wanda ya fi kowa ibada", A wasu kalmomin, Peruvians za su kasance masu aminci masoya na wannan miya, wanda zai kasance tare da su har abada a cikin al'adar dafuwa.