Dlulela kumxholo

Inkukhu ehlanjululweyo

Inkukhu ehlanjululweyo

El Inkukhu ehlanjululweyo Sisidlo esiqhelekileyo se-gastronomy yasePeru, eyafikelela elunxwemeni lwayo ngamakholoni kwaye yatshintshwa ngexesha le-viceroyalty yaseSpain ngama-aborigines asePeruvia ngokwabo ababefuna indlela yokugcina ukutya kwabo kukutsha kunye nempilo kunokwenzeka ukuba kusetyenziswe ixesha elide.  

Esi sisidlo esenziwe nge inyama emhlophe yenkukhu okanye intlanzi, ngakumbi nge-sorvina okanye i-cojinova, eqala ukulungiswa ngokumisa inyama ekhethiweyo, kulo mzekelo inkukhu, ephekwe ngaphambili, ngesandla isinxibo esenziwe ngeoli, i-panca chili, itshili evutshiweyo, iviniga kunye netswele. Iphakelwa okanye ipakishwe ebandayo kumaleko wamagqabi elettuce kwaye ikhatshwa yibhatata ebilisiweyo, itshizi entsha, iqanda elibiliswe nzima kunye neminquma yebotija.  

Inkukhu Escabeche Recipe

Inkukhu ehlanjululweyo

Plato Eyona dishi
Ukupheka EPeruvia
Ixesha lokulungiselela 30 imizuzu
Ixesha lokupheka 20 imizuzu
Ixesha elipheleleyo 50 imizuzu
Iinkonzo 2
Iikhalori 232kcal

Izithako

  • 6 amaqhekeza enkukhu
  • 6 itswele enkulu
  • 4 iipunipoon iviniga
  • 1 indebe yewayini emhlophe
  • 1 icephe letshilisi yomhlaba
  • Ipini enye ye-oregano
  • ITyuwa ukunambitha
  • Ipepile emnyama ukunambitha
  • 2 iipepile eziswiti ezintsha
  • ½ ikomityi yeoli
  • I-1 indebe yeminquma
  • Amaqanda abilisiwe ama-3
  • lettuce ukuhombisa

Izixhobo kunye nemathiriyeli

  • imbiza enzulu
  • Imela
  • Ipani eshushu okanye i-skillet
  • I-paddle yomthi okanye icephe lomthi
  • Ibhodi yokusika
  • amalaphu omisa
  • Isitya seglasi esinomlomo obanzi okanye isitya

Ukulungiselela

  1. Thatha amaqhekeza enkukhu uwabeke kwi-parboil okanye upheke kwimbiza enzulu enamanzi abilayo kunye netyuwa encinci kunye nepepile ukuze incasa. Masipheke imizuzu eyi-10 phezu kobushushu obuphakathi okanye de inkukhu ithambile kwaye ibomvu epinki.
  2. Ngelixa inkukhu ipheka intloko phezu nqunqa itswele kunye nepepper emnandi ibe yimichilo emincinci. Zigcine kwindawo epholileyo.
  3. Ngokwahlukileyo, fudumeza ioli epanini okanye epanini yokuqhotsa kwaye uqhotse i-anyanisi kunye ne-chili entsha, i-chili yomhlaba, i-oregano, ityuwa kunye nepepper malunga nemizuzu emi-5 uze wongeze iwayini kunye neviniga. Gxuma ngoncedo lwe-paddle yokhuni, ukwenzela ukuba ama-flavour ahlanganiswe onke ngexesha elinye. Ukongezelela, ukuba uyathanda, unokongeza i-karoti ekulungiseleleni, into ebalulekileyo kukuba yonke into inqunywe ngokulinganayo: kwimicu enqabileyo kunye nencinci.  
  4. Emva koko faka iinqununu zenkukhu kwi-sauce kunye masipheke phezu kobushushu obuphantsi imizuzu eyi-10 okanye de isosi incitshiswe ngokuthanda kwakho.
  5. Khonza kwisitya kunye uhombise nge-lettuce, amaqanda abilisiwe (aphelele okanye anqunqwe), kunye neminquma egayiweyo uzama ukwenza umboniso ube-ethe-ethe kwaye uthandeke emehlweni ethu.

Igalelo lesondlo

El Inkukhu ehlanjululweyo, isitya esineresiphi esibelana ngayo namhlanje, inegalelo ixabiso eliphezulu lesondlo kumzimba womthengi, ongabonakali nje njengesitya esityebileyo nesimnandi, kodwa kunye nesondlo esisekelwe kwiiprotheni kunye neemaminerali.

Nangona kunjalo, sihlala sifuna ukuba uziqwalasele ukuba yeyiphi na imiyinge kunye neenxalenye zezondlo esithetha ngazo, kunye neekhalori kunye namafutha Inkukhu ehlanjululweyo ithumela into ephilayo, nantsi ibala lezenzo zayo:

Kwinxalenye enye ye-1 gr sinayo:

  • Iikhalori I-232 Kcal
  • Amafutha 15 gr
  • Iicarbohydrate 5g
  • Iprotein 18g
  • Iswekile 1g
  • Ikholesterol 141 mg
  • Ifayibha 1g
  • Isodium 253 mg
  • Potaziyam 244 mg  

Uhambo ngembali yesitya

Igama elithile "Marinade" Ibhekisa kwi-marinade esetyenziselwa ukuhambisa ukutya okwahlukeneyo ukuze kugcinwe ixesha elide. Kule meko, iviniga kunye namanzi emifuno, iziqholo kunye nokutya okuza kugcinwa kuhambelana nokubuyisela isitya, xa kungekho friji okanye ezinye iindlela zokukhenkceza, yayikuphela kwendlela yokugcina inyama nentlanzi.  

Kwakhona, "I-Marinade” ngokwesichazi-magama se-etymological sikaJoan Corominas, sivela Arabo-Persian sikbag okanye "isityu ngeviniga" leyo ePersi yabhekisela kwisityu esineviniga kunye nezinye izithako ezikhankanywe ngokumangalisayo kwi "Waka kunye nobusuku obunye". Le ndlela yokupheka yayiphantse yalungiswa kuphela kunye inyama okanye ukutya okuvela kwisilwanyana, kwaye yaphuhliswa kumazwe e-arabesque ngaxeshanye njengasePersi.

Emva kwexesha le sosi iya kukhanya ngaphakathi Ukutya kweAndalusi apho yayikwasetyenziswa njengesithethantonye esithi al mujallal apho, ngaphezu kwesithako esiphambili, kwakukho isiseko seviniga, iziqholo kunye neoli, ehlala edibanisa umbala obomvu ekulungiseleleni, uphawu olukhethekileyo lwe Ukulungiswa kwe "Escabeche" yasePersi neSpanish.

Nangona kunjalo, nangona isitya sasisele sixhaphake kulo lonke elaseMeditera kwaye saphawulwa njengesitya sokutya saseSpain sokwenene kunye nokulungiselela, uhlobo lwesiCastilian lwe "escabeche" lwaqala ukubhalwa phantsi ngo-1525 kwi "Libro de los guisados" nguRuperto de Nola, ihlelwe eToledo.

Kodwa imvelaphi yayo kumazwe aseMelika athetha iSpanish iseyintsonkotha, yiyo loo nto abaphengululi neengcaphephe baye bavelisa iinguqulelo ezintathu okanye iithiyori ngemvelaphi “I-Marinade “kwezi zixeko: eyokuqala ibalisa oko Esi sidlo sithathwe kwindalo yase-Arab-Persia ebizwa ngokuba yi-sikbag kwaye ibizwa ngokuba yi-iskabech, ezona zinto ziphambili ziyiviniga kunye neentlobo ezithile kwaye zabelwa nabantu baseSpain ababeza kufika ngokukhawuleza eMelika kunye neColonization. Ithiyori yesibini ithi ukugcinwa kwentlanzi ebizwa ngokuba yi-alacha okanye i-aleche yama-Arabhu leyo idityaniswe kwisimaphambili sesiLatini esithi "esca" (ukutya) esadityaniswa kubuchule bokutya okunetyuwa esele kusekwe eMelika ngenkulungwane yeshumi elinesihlanu kunye neyesithathu neyokugqibela ithiyori ebhekisa kwi. Yayingama-Arabhu adlulisela obu buchule bokuhamba emanzini kumaSiciliya awathi kamva afika eMzantsi Merika. ngokukodwa kumanxweme asePeru, kwaye babelane ngolwazi lwabo.

I "Escabeche" ehlabathini nakwezinye iigastronomi

Enkosi ngokusasazeka kwenkcubeko yase-Hispanic ukusukela ngenkulungwane ye-XNUMX nangenxa yokunxibelelana ngokuthe ngqo namazwe ahlukeneyo aseMelika kunye nokwandiswa kwempembelelo yayo kulo lonke elase-Asiya, "I-Marinade” kwaziwa njengesitya esinesondlo ekulula ukusilungiselela kwaye Ilungelelaniswe kwii-cuisines ezahlukeneyo zaseMelika kunye neePhilippines ngokwezixhobo zabo kunye neemfuno.

Kwakhona, uninzi lwale mimandla aluzange lwamkele nje njengesitya sabo, kodwa kwakhona baye bayilungisa ngokusekelwe kwiimveliso zamaxesha onyaka, izilwanyana zasefama ezikhoyo kunye neendlela kunye neempawu zokusingqongileyo zolondolozo lwabo. Nanga amanye amazwe aziwayo ngokwesi sidlo:

  • Bholiviya

"II-Marinade” kukutya okuqhelekileyo kulo mmandla. Apha kulungiswa kwesikhumba kunye nemilenze yengulube ephekiweyo, kunye nenkukhu, ngokuqhelekileyo ihamba kunye ne-anyanisi, i-carrot kunye ne-locoto, ixutywe kunye neviniga eninzi.

Ngokufanayo, ngaphakathi kweBolivia “I-Marinade” ilungiswa kuphela ngemifuno ehamba nelocoto, ulupica okanye iabibi (iziqhamo ezincinci eziqholiweyo) kunye netswele, ikherothi kunye nepickle. ngaphakathi kwibhotile yomlomo obanzi kukhethwa ngeviniga. Ibhotile ezaliswe yimifuno ishiywe ukuba iphumle iintsuku ezimbalwa, kamva ixutywe kunye nezidlo ezahlukeneyo ezinokuthi zenziwe ngaphakathi nangaphandle kwekhaya.

  • Chile

EChile, ukulungiswa kwe Itswele elivundiweyo, imveliso eyenziwe kwi-anyanisi entsha yaseValencian (engenagwele) ene-cataphyll yangaphandle isusiwe, ngamanye amagama, Iziphilisiwe iindawo zayo. Iviniga epinki yongezwa kule tswele ukwenzela ukuba ithathe umbala omhlophe-omhlophe kunye nencasa eyomeleleyo kunye nevumba letswele elitsha kunye neviniga.

Nalapha, a "I-Escabeche" eneepiki, itswele, ikholifulawa kunye neminqathe egayiweyo kwaye ibizwa ngokuba yiPicle, Ukongeza, i-chili encinci okanye i-spicy yongezwa.

  • IArgentina kunye neUruguay

Kula mazwe el "I-Marinade" Bubuchule bokugcina ngokufutshane ezinye iintlobo zentlanzi, i-shellfish, inkukhu kunye nemifuno.

Eminye imizekelo yale yokugqibela Amaqanda aqholiweyo", ulwimi kwi "Escabeche" njengesitya esisekwe kwinyama inkukhu "Escabeche", izagwityi okanye iipartridges emele inyama emhlophe.

  • Tyhubha

ECuba “I-Marinade" nge-serrucho okanye i-saw type fish kukhethwa ukuba inqumle ibe ngamavili kwaye idlulise ngomgubo, emva koko iqhotyiswe kwaye emva koko ibekwe ukuba ifakwe emanzini kumxube weenxalenye ezilinganayo zeoli yeoli kunye neviniga, ukongeza. itswele eligayiweyo, ipepile, iminquma egalelwe ipepile kunye neecapers ezikhethwayo zongezwa, yonke into ihlanjululwe kwifriji ubuncinane ubuncinane ngeveki; emva koko ityiwe nerayisi emhlophe okanye ngeesaladi ezibandayo.

  • icosta Rica

Kwimeko yaseCosta Rica, Apha "i-Escabeche" ilungiselelwe ngokusekelwe kwimifuno, eziziimbotyi eziluhlaza: umnqathe, ikholifulawa, itshilisi eswiti, itswele, isosi yetumato, iviniga, ukukhankanya ezimbalwa.

Ezi ziphekwa emanzini anetyuwa, xa zibanda unqumle ube ngamaqhekeza amancinci kwaye wongeze iviniga emhlophe. Bayekwa ukuba baphumle usuku, emva koko i-tomato sauce encinci yongezwa. Ngokuqhelekileyo isetyenziselwa ukukhapha izidlo okanye ukudibanisa kwisaladi njengento yokugqoka.

  • Philippines

Ngaphakathi kwiiPhilippines, i-Escabeche eyaziwa kakhulu yintlanzi, ngokuqhelekileyo i-lapulapu, intlanzi eqhelekileyo phakathi kwabemi bayo. Apha yaziwa ngokuba siSpanish esisetyenziselwa ukuyilungisa: ukuntywiliselwa kwimoba okanye kwiviniga yesundu, amanzi, iswekile kunye neziqholo. Noko ke, kukho obunye ubuchule obuquka ukuqhotsa intlanzi ngaphambi kokuba uyithumele kwiviniga.

Njengomdla, isidlo sesizwe sasePhilippine yi "adobo", eneneni "Escabeche". Le yenziwe ngenkukhu kunye nenyama yehagu etyunjwe kubushushu obuphakathi ngokucothayo, incanyathiselwe kwintlama yeviniga, amagaqa egalikhi atyunyuziweyo kakhulu, igqabi le-bay kunye ne-peppercorns emnyama.

  • IPanama

"I-Escabeche" yeentlanzi ilawula ePanama kwaye idume kakhulu phakathi kwamaPanamani kunye nabakhenkethi kangangokuba ityiwa phantse yonke imihla. Kule ndawo, i "Escabeche" ngesarha okanye intlanzi ye-corvina, Itshilisi eqholiweyo efana nehabanero, umgubo, itswele, iparsley, ikonofile, ioyile yomnquma, iviniga emhlophe, isosi yetumato kunye neviniga zongezwa.

  • El Salvado

Eli lizwe libonakaliswa ngokulungiselela a "Escabeche" kunye netswele elimhlopheUkongeza, itswele elibomvu, ikherothi kunye netshilisi eluhlaza okanye ipepile esikwe kwimicu yejulienne yongezwa kwaye emva koko iqhotyiswe ukuze yonke into ibe crispy kwaye kunye neviniga kunye ne-brine incasa zigcinwe.

Ingaba ipickle igcinwa njani?

"II-Escabeche" yenziwe ngeyona njongo iphambili yokugcina intlanzi ngokuntywiliselwa kwindawo eneasidi, njengeviniga yewayini. Apha, i-pH eqhelekileyo kulolu hlobo lokulungiselela ingaphantsi kwe-4.5.

Ngendlela enye, indawo yeasidi esetyenziswayo imisa iiseli ezinoxanduva lokubola, iphinde ithintele ukuhlanganiswa kwekhompawundi ebizwa ngokuba yi-trimethylamine, ejongene nevumba lentlanzi.

Kungenxa yesi sizathu ukuba i-pickle ayinayo iphunga elinamandla lentlanzi okanye inyama. Imithombo ye-Acid inqanda ukubola kwezinye izihlunu eziphilayo ezifana nenyama, yiyo loo nto ibizwa ngokuba "I-Marinade” kulo naliphi na ilungiselelo lokupheka elibandakanya ukulungiswa okulula kokupheka kwiviniga yewayini njengeasidi ephakathi. Ukongezelela, ukongezwa kwe-paprika, eqhelekileyo kwi-pickle yaseSpain, kubangelwa umsebenzi we-fungicidal onawo.

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