Siyathandana ne-Peruvian cuisine, ngoba sithola lapho izinhlobonhlobo eziningi zezibiliboco ngenxa yomlando omkhulu wezwe, lapho amasiko ahlukene ahlangene kuwo wonke umlando ukuze azale ingcebo ye-gastronomic ngaphandle kokulingana.
Futhi yini engcono kunamanye ama-crispy ingulube yengulube ukuze anelise ulwanga? Namuhla sizofunda iresiphi enhle eyenziwe ngayo i-cojinova fish, okumnandi, okunomsoco kakhulu futhi manje ngokuthungwa ongeke ufune ukuyeka ukudla, ngaphezu kwalokho, kuzohambisana ne-sauce ecebile yesiCreole.
Ukulungisa lesi sidlo akuthathi isikhathi eside, futhi sinezithako ezimbalwa ezitholakala kalula, ngakho-ke uma ufuna ukumangaza umndeni wakho noma abangani ngokudla okumnandi, qhubeka ufunda ukuze ufunde ukuthi ungapheka kanjani. I-Chicharrones de cojinova ne-Creole sauce.
Iresiphi ye-Chicharrones de Cojinova ne-Creole sauce
Izithako
- 1¼ kg. I-Fillet ye-cojinova
- 50 amagremu U-Flour kakulweni
- 1 inkomishi yamafutha okuthosa
- ¼ kg. U-anyanisi okhethiwe
- 3 upelepele omkhulu oluhlaza
- 3 amathenda amakhulu anamanzi
- Usawoti, pepper, kumin, soy sauce kanye kion.
Ukulungiswa kwe-Chicharrones de Cojinova ne-Creole sauce
- Hlola ukuthi i-cojinova fillet isesimweni esiphelele futhi ihlanzekile, qhubeka uyisika zibe izingcezu ezifanele umuntu ngamunye, uzifake ngosawoti, pepper kanye ne-cumin, uzimboze ngendwangu ekhanyayo kafulawa bese uqhubeka ngokuzimela ukuthosa. izinga lokushisa eliphakeme.
- Lapho uqaphela ukuthi izingcezu zezinhlanzi zibe nsundu ngokwanele, zisuswa ekushiseni kusetshenziswa isihlunu futhi ngenkathi amafutha ephuma, i-soya kanye ne-ground kion kuxutshwa phezu kwazo, ukuze kube mnyama futhi kunikeze ukunambitheka okumnandi okuhlinzekwa yi-kion. . .
- Amafutha engezwa kubo futhi futhi i-browning entsha yanele ukuze ekugcineni iwasuse ekushiseni, ihlale idonsa amafutha ngesihlungo.
- Ngaphezu kwalokho, i-sauce yesiCreole ilungiswa ngo-anyanisi obuningi osikiwe ophapheni noma izingcezu ezincane, yengezwe upelepele we-chili osikwe izingcezu nolamula, usawoti kanye ne-kion.
- I-Chili pepper ibuye ilungiswe yodwa noma nge-huacatay. Ngezinye izikhathi ilungiswa ngokulingisa i-chifa, ijusi kalamula enopelepele ophansi nosawoti, ukuze kucwiliswe ucezu ngalunye lwechicharron kuyo.
Amathiphu okwenza i-Chicharron de Cojinova emnandi nge-Creole sauce
Sihlala sincoma ukuthi sibheke izithako ezintsha ezingenzeka, ngale ndlela sizothola ukunambitheka kwesitsha ngamandla aso amakhulu.
Uma ufuna ukukhipha uwoyela oweqile, ungabeka ama-greave ephepheni elimuncayo esikhundleni sokuwashiya ku-strainer.
Ungasebenzisa iwayini elimhlophe noma uviniga futhi ulisebenzise ezinhlanzi.
Qinisekisa ukuthi amafutha awashisi kakhulu ukuze agweme ukushisa izingulube zengulube, ngaphezu kwalokho, kuhle ukusebenzisa amafutha amasha njalo lapho sizolungisa lesi sidlo.
Izakhiwo ezinomsoco ze-chicharrones de cojinova ne-creole sauce
Lesi sidlo sine-cojinova, okuyinhlanzi eluhlaza okwesibhakabhaka enomsoco omkhulu, inikeza inani elihle lamaprotheni kuyilapho inamafutha amancane. Ngokwenziwa isinkwa futhi uthoswe ngamafutha, uthola ama-calories engeziwe.
Ukuze unikeze ungqimba olucwebezelayo, kusetshenziswa ufulawa kakolweni, ohlinzeka ngama-carbohydrate kanye namavithamini afana no-A, B3 no-B9.
Ulamula unenani elikhulu likavithamini C, ngaphezu kokuba yi-diuretic ehle kakhulu, unamaminerali abalulekile njenge-potassium futhi unezindawo zokulwa ne-antioxidant.
Upelepele we-chili wengeza i-capsaicin eresiphi, okuyikhona okuwunikeza ukunambitheka okubabayo, ngaphezu kokunikeza ama-carbohydrate, imicu namavithamini A, B1, B2, B6 namaminerali anjengesulfure, insimbi, i-calcium, i-potassium, i-magnesium, i-sodium. kanye ne-iodine.
U-anyanisi unikeza izakhi zokulandelela, amavithamini A, B, C, E namaminerali afana nethusi, i-cobalt, i-chlorine, i-magnesium, insimbi, i-phosphorus, i-potassium ne-zinc.
Esinye isithako esinikeza izinzuzo ezinkulu i-kion noma i-ginger, equkethe ama-amino acid, amaminerali afana ne-aluminium, i-calcium, i-chromium ne-phosphorus, kanye namavithamini B no-C.
