Ii-empanadas Ziqhelekile eChile, kukho ezizaliswe ngeendlela ezahlukeneyo, phakathi kwazo ezo ziqhotsiweyo ezigalelwe itshizi zizona zithandwayo kwaye zixhaphake kakhulu kwiivenkile zesitrato. Kwakhona ezindlini, itshizi esetyenziswa kakhulu ukuyilungiselela yitshizi emhlophe ebizwa ngokuba yi-chanco, eveliswa kwiifama zaseChile ezinikezelwe kwimfuyo. Le cheese inyibilika xa uqhotsa ii-empanadas kwaye yiyo eyenza ibe mnandi.
Las iimpanadas zamasi Zihamba kunye nejusi yeziqhamo, kunye newayini kunye nezinye iziselo. Impumelelo xa usenza i-empanada ifumaneka ngokusisiseko ekulungiseleleni kakuhle intlama, ekufuneka isasazeke ngokwaneleyo ukuze xa uqhotsa i-empanadas ihlale ilukhuni. Iqondo lobushushu leoyile nalo lithatha isigqibo, kufuneka libe malunga nama-400°F okanye ama-200°C. Ngokufanayo, kufuneka ukhethe itshizi, engafanele ibe yintsha kakhulu kuba ukuba isakhupha i-whey inokutshabalalisa amava.
Imbali yeempanadas zamasi eChile
i-empanada Yafikelela eChile nakwamanye amazwe kulo mmandla ngokusebenzisa abanqobi baseSpain. Kuthiwa eSpeyin zaziswa ngama-Arabhu. Njengazo zonke, amasiko amatsha okupheka axutywa kunye nezomthonyama, okukhokelela kwiiresiphi ezilungelelaniswe ngaphezu kwazo zonke kwii-condiments kunye neemveliso zelizwe ngalinye.
Ukongezelela, kwingingqi nganye yelizwe ngalinye apho iSpanishi yadlulayo ngexesha lokunqotshwa, iindlela zokupheka zokupheka zazitshintsha kwaye ngoko ke iinguqu ezininzi zesitya esifanayo zaphumela.
Kuyaqinisekiswa ukuba uNksk. Inés de Suárez wayengumfazi wokuqala waseChile owathi, ngo-1540, walungiselela. Ezikum kubantu abathile baseSpeyin ababemise iinkampu kwindawo ngoku ebizwa ngokuba yiCerro Blanco.
Ngokuphathelele ii-empanadas ezizaliswe yinyama, amaMapuche, ngaphambi kokufika kwamaSpanish, ayesele enze umxube wokunonga inyama ngezithako azivunayo. Lo mxube bawubiza ngokuba yi "Pirru" eye yajika yaba yinto ebizwa ngokuba yi "Pino". I-Pirru yasekuqaleni yatshintsha kunye nezithako ezifakwe yiSpeyin, phakathi kwazo eziphumayo, phakathi kwezinye, iminquma.
Abantu baseSpain bexesha babesebenzisa iPirru njengokwahlukileyo ukulungiselela i-empanadas yabo, beyityebisa ngezithako abazinikezile. I-Pino yangoku ngumxube wenziwe ngenyama ebomvu, itswele, iminquma, iirasentyisi, amaqanda kunye nemifuno njenge-condiments.
Emva kwezo ziganeko, i empanada kwitshilisi Ayizange iyeke ukuvela kwayo, ixesha ngalinye ibandakanya ukuzaliswa okutsha kunye neencasa ezintsha eziqhuma kwinkalakahla yezidlo. Phakathi kweencasa ezitsha ezifakwe kwizaliso zazo ngokuhamba kwexesha yitshizi ekhrimu, iNeapolitan, ukutya kwaselwandle okudityanisiweyo, i-shrimp enetshizi, amakhowa anetshizi, inyama kunye netshizi, isipinatshi kunye netshizi.
Iresiphi yetshizi Empanada
Izithako
Ikomityi kunye nesiqingatha somgubo
I-¼ kilogram yetshizi
Ikomityi kunye nesiqingatha samanzi kwiqondo lokushisa eliphakathi
Ikomityi kunye nesiqingatha sobisi kwiqondo lokushisa eliphakathi
icephe kunye nesiqingatha sebhotolo
Ipuni yetyuwa
Ioli eyaneleyo yokuqhotsa
Ukulungiselela i-cheese empanadas
- Gcoba i-cheese ibe ngamacube amancinci (i-cheese inokugayiwa kwaye ngaloo ndlela yenza ukuba inyibilike ngokulula xa uqhotsa i-empanadas kwaye isasazwe kangcono kwi-empanada).
- Kwisitya, xuba amanzi, ityuwa kunye nobisi. Nyibilikisa ibhotolo ngokuyibeka kumdlalo kwimbiza encinci.
- Beka umgubo kwindawo yokuxova, wenze ukudakumba kwiziko layo apho umxube ofunyenwe ngaphambili wamanzi, ityuwa kunye nobisi wongezwa, uxoke de ibe yintlama egudileyo kwaye ithambe. Gubungela ubunzima obufunyenwe ngelaphu okanye ngeplastiki.
- Ngesandla sakho, yenza iibhola nganye intlama eyaneleyo ye-empanada. Emva koko, njengoko esenza i-empanada nganye, wolula intlama ukusuka kwenye yeebhola ezenza isangqa ide ibe malunga ne-1mm ubukhulu.
- Emva koko udibanise embindini wesangqa i-spoonful enkulu yeshizi. Moisten lonke udini isangqa intlama ngamanzi kwaye uvale imixholo kakuhle ngokusonga intlama embindini wayo. Vala imiphetho ye-empanada kakuhle ngokucinezela kubo ngefoloko. Beka i-empanada elungisiweyo ukuze uqhotse okanye uqokelele kwiindawo ezinomgubo kwaye uhlukaniswe omnye nomnye.
- Fudumeza i-oyile ukuya kwi-350 ° F okanye i-189 ° Fry ubuninzi be-3 patties ngexesha de ibe mdaka wegolide. Ekugqibeleni, xa ususa i-empanadas, yibeke kwi-rack ukuze ususe ioli engaphezulu.
Iingcebiso zokwenza i-empanada yetshizi emnandi
- Gcoba i-cheese kwii cubes ezincinci ukwenza kube lula ukunyibilika ngexesha lokupheka.
- Kubaluleke kakhulu ukuba i-oyile ibe nobushushu obuchanekileyo obuyi-350 °F okanye i-189 °C, ukuba awunayo i-thermometer yokulinganisa ubushushu ngokuchanekileyo. Unako ukubeka ibhola encinci yentlama kwi-oyile kwaye ukuba i-bubbles ngamandla luphawu oluhle lokuba ioli ikulungele ukuqhotsa ii-empanadas.
- Ukuba ioli yanele, unokuqhotsa malunga nee-empanadas ezintathu ngexesha, ukuba ungeze ubuninzi obukhulu, ioli iyanciphisa kakhulu ubushushu kwaye i-empanadas ayiyi kuba crispy.
- Ngokufanelekileyo, gazinga i-empanadas ngeli xesha baya kudliwa ukuze i-cheese ingaqini.
- Gcoba intlama ye-empanadas nge-toothpick ngaphambi kokuba uyifake kwioli eshushu, ukwenzela ukuba iigesi ziphume.
- Ii-empanadas zinokubhakwa okanye ziqhotswe.
Ubusazi….?
Omnye i-cheese empanada Inexabiso eliphezulu lezondlo ekusebenzeni ngokufanelekileyo komzimba.
I-Cheese ibonelela ngeeprotheni ezifaka isandla ekubunjweni kwezihlunu, i-vitamin A eqinisa amajoni omzimba, iqulethe iivithamini ezivela kwi-B kunye ne-D eziyinkimbinkimbi kunye neeminerali ze-magnesium, i-potassium, i-calcium kunye ne-phosphorus. Nganye kula macandelo inceda ukusebenza kakuhle komzimba. Ngokomzekelo, i-calcium iyadingeka ngumzimba ukugcina amathambo namazinyo omelele. Ukulungisa i-calcium, i-vitamin D iyadingeka, i-cheese nayo iqulethe.
Ubunzima bubonelela ngomxholo, phakathi kwezinye izinto, weecarbohydrates eziguqulwa ngumzimba zibe ngamandla.
