EPeru kukho ikhonkco elinamandla kakhulu kunye neenkcubeko ezahlukeneyo ezivela kwamanye amazwe, ngexesha elithile, beza kumanxweme kunye neentaba zeli lizwe elithakazelisayo kungekhona nje ukufumana indawo yokubiza ikhaya, kodwa baphembelela ikhitshi ngobuchule babo kunye nezenzo zabo yeli lizwe kulwakhiwo olupheleleyo.
Namhlanje siza kuveza isitya esinemvelaphi eyahlukileyo, ngenxa yokuba abadali bayo babengabo abantu bomthonyama basePeru, kodwa yaphenjelelwa ngamandla yi indlela yokupheka kunye nezithako zamaTshayina wafika kulendawo.
Olu lungiselelo lu Saltado Loin kunye ne-panca chili, Isidlo esiqhelekileyo se-Peruvia cuisine, ethandwa ngabaninzi kodwa enokuchongwa njengevela kwinkcubeko yaseCantonese yaseTshayina. Oku kubandakanya amaqhekeza atyebileyo kunye namanzi enyama yenkomo, imifuno, i-soy sauce eninzi, irayisi ephekiweyo kunye neefries zaseFransi.
El Ityuwa esinqeniado nge panca chili kunyes enye izitya kakhulu eyonwabisayo kwiphondo, leyo kunye Ubuchule baseTshayina bokucaciswa kwayo, yenza imincili ngokulunywa kwayo ngakunye kuziswa emlonyeni. Ngezantsi iresiphi inyathelo ngesinyathelo esiya kubonisa ukulungiswa kwayo.
Iresiphi yeTyuwa esinqeniado nge panca chili
Izithako
- 500 grams inyama
- 1 itswele elimfusa okanye elimhlophe
- 1 I-Italian intsimbi yepepile eluhlaza
- I-1 utamatato
- I-anyanisi e-1 yentwasahlobo inxalenye eluhlaza kuphela
- 1 i-panca pepper okanye i-panca pepper paste
- Isosi yesoyi
- Iipunipoli ezi-3 zeapile cider iviniga
- Ityiwa kunye nepelepele ukunambitha
Eyokuhombisa
- Iitapile eziqhotsiweyo okanye ezigcadiweyo
- Irayisi yengqolowa ende, ukunambitha
Izinto
- Imela
- Skillet okanye winile
- Ibhodi yokusika
- Itawuli yesitya
- Isipuni
- Ifolokhwe
- Ipleyiti ecaba
- Iphepha lokufunxa
Ukulungiselela
Okokuqala, inyama kufuneka inqunyulwe ibe yincinci, emva koko ibe yimichilo, emva koko inqunywe kwisiqingatha ukuze ifumane iitaco ezinde okanye izinti ezifanayo ngokwemilo kwezo zinefries zaseFransi.
Kwisitya okanye indebe thatha inyama uyivuse, yongeza ityuwa ukunambitha kunye nepepper. Vumela yonke into idibanise malunga nemizuzu emi-5.
Vula ubushushu kwaye ubeke i-pan ngeoli ukutshisa. Xa ifikelele kwiqondo lokushisa eliphezulu okanye ishushu ngokwaneleyo, gazinga inyama. shiya epanini kangangemizuzu engama-5 ngaphezulu okanye de ibe brown kwaye inejusi.
Susa inyama, cima ubushushu kwaye gcina ngaphakathi kwepleyiti okanye ikomityi yeplastiki enephepha elifunxayo ukususa ioli eninzi.
Gcina kwakhona ngaphakathi kwipani yokuqhotsa ioli engaphezulu.
Emva koko, yinqumle yonke imifuno ibe ngamaqhekeza kwaye ngoko ngendlela ye-cane nge ngaphandle kweetumato, ekubeni ungafuni ukuba zonakaliswe ngexesha lokulungiselela, ezi ziya kudibaniswa kwiinqununu ezinkulu (ikota engcono) ekupheleni.
Phinda ubeke ipani efanayo apho siqhotse khona inyama ukutshisa kwaye xa idikidiki, beka yonke imifuno ukuba ixube, thabatha itumata. Masipheke imizuzu emi-5 ukuya kwe-8.
Xa imifuno nganye ithambile kwaye igolide, buyisela inyama epanini kwaye wongeze i-soy sauce kunye neviniga kunye neetumato. Qhubeka u-sauté, kwaye xa iqala ukugqabhuka, cima ubushushu kwaye uyiyeke ide ipholile.
Khonza kwisitya esikhulu, yongeza imifuno eyaneleyo kunye neengcezu zenyama ofuna ukuyidla. Hamba kunye neegarnishes ozifunayo, kule meko siya kuyibeka irayisi emhlophe kunye neefries zaseFransi. Uhombise nge-ají panca paste okanye ngesosi eyenziwe kuyo.
Iingcebiso neengcebiso
Ukulungiswa kwaso nasiphi na isidlo sidinga uthando, ukuzinikela kunye nokuchaneka okuninzi ukufumana zonke iincasa ezinqwenelekayo, kunye noburhabaxa kunye nokungaguquguquki okufunwa yiresiphi.
Noko ke, kukho amaxesha esiye sizibhaqe sinamalungiselelo asithandelayo okanye sisuke singaqondi ukuba afuna ukusa phi na. Ngenxa yoku, namhlanje sinikezela ngeendlela ezahlukeneyo iingcebiso kunye neengcebiso ukuze ufumane indlela echanekileyo yokuhamba xa ufika ekhitshini lakho.
Kubalulekile ukubalula ukuba ezi iingcebiso kunye neengcebiso zilungiselelwe wena ngenjongo yokubonisa indlela engcono yokuphumeza iresiphi, umzekelo, amanyathelo ngaphambi kokuba uqalise ukupheka imveliso okanye ngokulula, indlela isitya esiya kubonakala sisebenza ngayo ngokubonakalayo. Ngokufutshane, oko kwakuthenjisiwe:
- Kubalulekile ukuba ube nomfanekiso ngqondweni xa uthenga inyama eyiyo ngqindilili kwaye intsha, ibomvu kwaye inegazi elijikeleze kuyo. Ukuba inyama ibomvu okanye ibomvu, ngelishwa akunakwenzeka ukwenza isitya ngempumelelo, ngenxa yokuba le nto ingaqhelekanga ibonisa ukuba inyama i-rancid okanye ixesha elide, eliya kuguqula i-flavour kunye nenqanaba lokuthamba kunye nokuthamba kwesitya.
- Njengenyama, imifuno kufuneka kwakhona iqwalaselwe phambi kokuthenga, ezi kufuneka ziqine kwaye zikhuphe ivumba elipholileyo, ithenda kwaye intsha. Sukukhetha imifuno ekhenkcezisiweyo, njengoko iza ngokwesayizi esikiweyo kwaye kunokuba nzima ukuyibumba ibe yimilo oyifunayo.
- Ukulungiswa kunokwahluka kwincasa kuxhomekeke kwitshilisi esiyikhethayo. Oku kunokuba mnandi okanye kuqholwe. Ukugxininisa ukuba i ipelepele Iswiti iya kuyinika incasa egudileyo kwaye inencasa kakhulu, ngokuchasene ne-spicy, eya kongeza a eyomeleleyo kunye ne-rustic touch. Ukongeza, kuyimfuneko ukuqinisekisa ukuba, ngexesha lokudibanisa nayiphi na i-chili, oku akufuneki kube nembewu okanye imithambo, leyo ngokubonakalayo iya kunika ubuhle kwisitya kwaye, incasa iya kuba mnandi kakhulu okanye ibe muncu.
- Ngexesha lokugaya inyama, inokuba nzima, kungekhona ngenxa yokuba indala okanye imbi, kodwa ngenxa yokuba yimeko yayo eqhelekileyo okanye mhlawumbi ngenxa yokuba isilwanyana sikhulile. Ndijongene nale nto inokwenzeka, unokongeza iqhekeza lephayinaphu okanye ipapaya kwinyama ngelixa upheka ukuthambisa ngokupheleleyo.
- Ukuba awunayo inyama okanye inyama yenkomo, ungasebenzisa inyama yehagu okanye amaqhekeza enkukhu.
- Kwinyama efunxa kakhulu incasa yetyuwa, ipepile kunye nezinye izinongo ozikhethayo, kunye nezinye izithako kunye nemifuno, unako. Hlaba iqhekeza ngalinye lenyama ngemela.
- Unokukhapha le recipe kunye nakuphi na ukuhombisa okudlula engqondweni yakho, ngaloo ndlela ihluka phakathi kweitapile zase-rustic, i-fries yaseFransi, irayisi, i-pasta, i-salads okanye ngesonka, i-toast okanye i-sandwiches.
Umnikelo wesondlo wesitya
Ngokwayo, inyama yenkomo okanye inyama yenkomo, eyona nto iphambili yolu lungiselelo, ithathwa njengenye yezona zinto zibalulekileyo kwisondlo somntu, kuba igalelo layo lesondlo liqala ngegalelo umthombo omkhulu wevithamini B12, enceda ukugaya iiproteni, ukwenza iiseli ezibomvu zegazi kunye nokugcina inkqubo ye-nervous central. Yintoni egqithisile, ngumphathi omkhulu we-zinc, enceda ukukhusela umonakalo we-oxidative, ukuphilisa ulusu kunye nokudala i-hemoglobin.
Kwakhona, olu hlobo lwenyama luyiyo inxaxheba kuphuhliso lomzimbaUkusukela Umxholo wentsimbi ephezulu Igcina ukuthuthwa okwaneleyo kweoksijini egazini, kunye nokukhula kunye nokusebenza kwemisipha kunye nomzimba ngokubanzi xa kukwixesha lophuhliso.
Kwelinye icala, inyama yenkomo ayisekho ngasemva nezinye iinxalenye zayo ezithi, ngokungafihlisiyo, zibe neempawu ezinegalelo kwimveliso. uqeqesho kunye nokugcinwa komzimba ngokupheleleyo. Ezinye zezi zinto zesondlo zezi:
Ngayo yonke i-100 grams yenyama esiyifumanayo
- Iikhalori: 250 Kcal
- Amafutha apheleleyo: 15 gr
- I-fatty acids egcweleyo: 6 gr
- I-Trans fatty acids: 1.1 gr
- Ikholesterol: 90 mg
- Isodiyam: 2 mg
- IPotassium: 318 mg
- Iiproteni: 26 gr
- Intsimbi: 2.6 mg
- Vitamin B6: 0.4 mg
- Magnesium: 1 mg
- Ikhalsiyam: 18 mg
- IVithamin D: 7 IU
- IVithamin B12: 2.6 µg
Ngengqiqo efanayo, kungekhona inyama kuphela itoliki yesondlo ekulungiseleleni, kodwa kwakhona iziqholo kunye nemifuno ezisetyenziswa kuwo wonke umsebenzi zinoxanduva lokubonelela iivithamini, izondlo kunye neeminerali kukomelezwa ngokupheleleyo komzimba kunye nokunyamekelwa kokhuselo kunye ne-immune system.
Imifuno, kule meko itumato, itswele kunye netshili zizo eziphetheyo ukunika isitya kunye nomzimba, inxalenye yolwelo olubalulekileyo lwemihla ngemihla. Ngokunjalo, oku kutya kuqhayisa umthamo wazo wefiber kunye ne-antioxidants, ezikhusela kwizifo ezithile zentliziyo kunye nezinye ezinxulumene nenkqubo yemithambo-luvo.
Ibali lesosi
Nangona kunjalo, isitya njengoko sasichazwe ngelo xesha asiyiyo esiyaziyo namhlanje. Ekubeni kwavela utshintsho olukhulu kuyo ngenxa ye Impembelelo yamaTshayina aseCantonese (ekwabizwa ngokuba yi-Standard Cantons okanye i-Guangdong, ukwahluka kwe-Yue Chinese ngokuqhelekileyo ithathwa njengentetho yodumo kwizixeko zaseCanton, eHong Kong nase-China) yafika kule ndawo ekuqaleni kwenkulungwane yama-XNUMX.
Ke, igalelo lamaTshayina alinike kwesi sidlo lixutywe kunye nesinongo kunye nokwakheka kwePeruvian Creole cuisine. ngoko yongeza i-spice yokulungiselela kwayo kunye nesosi yayo yesoya engumfuziselo kuwo onke amalungiselelo.
Olu hlobo lwesitya lunempembelelo yasempumalanga ebonakaliswa ngokusetyenziswa kwe ubuchule bokupheka kwi-skillet, enika igama kwisitya, ngoku eyaziwa ngokuba Saltado Loin kunye okanye ngaphandle kwayo ipanca. Nangona kunjalo, ngokuhamba kwexesha kwaqaliswa ukwahluka oku, kuba kuxhomekeke kwincasa ezinye izithako zitshintshwe zezinye, ukuphucula incasa yesitya ngokwencasa yenkalakahla yabathengi.
Kwi-2013 kwi-Huffington Post, umpheki waseBrithani wasePeruvia UMartin Morales uphumelele i Saltado Loin bukhali okanye bukhali njengenye ye izitya ezithandwa kakhulu ngabantu basePeru enkosi kwinto yokuba ibonisa ubutyebi bentlanganisela yehlabathi elidala kunye namatsha ekukhuleni.
"Lo mxube onejusi wenyama yenkomo, itswele, iitumato, umthubi, ushushu okanye itshilisi yepepile intlama (ukuba ayifumaneki) kunye nesosi yesoya egalelwe ngepani enkulu okanye iphumelele uninzi lweminikelo eye yaziswa ngabafuduki baseTshayina ePeru.
Izimvo zikaMorales. Kwakhona wachaza ukuba I-sautéed esinqeni kunye ne-panca chili Ngamanye amaxesha yaziwa ngokuba sisidlo saseCreole kodwa saziwa ngcono njengesidlo saseTshayina sasePeruvia, isidlo esithandwayo se-chifa (yokutyela yaseTshayina) ukutya okuzingcambu zayo zokwenyani.
