El U-anyanisi wasePeruvia Kubhekwa njengohambo lokudla kokhokho, olwatholwa ngaphakathi kwePeru ngokusebenzisa Isiko laseValdivia, iqembu elapheka lokhu kudla okumnandi eminyakeni engu-3.500 XNUMX ngaphambi kukaKristu futhi ngokuyisisekelo, lalifana nenyama ebilisiwe egcwele u-anyanisi nezingubo.
Ku isikhathi samakholoni Izithako zokulungiselela kwayo zanda, njenge-cassava, ezinye izinhlobo zika-anyanisi nolamula. Kwakuyisidlo esidayiselwe i-port stevedores ngenxa yokuqukethwe kwayo kwekhalori ephezulu, ngakho-ke, okuqukethwe kwamandla.
Ngomqondo ofanayo, lesi sidlo esivamile, esigcwele isiko, umlando kanye nesiko, esiziqhenya ngokunambitheka kwabantu kanye nobunkulunkulu bezandla ezikhulelwayo nokuthi eminyakeni edlule, wasinda izinguquko, izinhlekelele kanye nokungenelela kwabantu abaningi ngaphandle kwedolobha.
Njengamanje, ukunikezwa kwe-gastronomic ogwini lwasePeruvia kunezethulo ezahlukene zalesi anyanisi, okuhlanganisa nezinye inyama nezinhlanzi, kodwa kwenziwa ikakhulukazi isibindi senkomo.
Kuyinto iresiphi elula kakhulu ukuyilungisa, kodwa ihluke kwamanye amafomula okupheka ngokungabi munye inyama yokusetshenziswa nsuku zonke kanye nezinhlobo zayo ezahlukene kanye nama-flavour ahlinzekwa upelepele nezinongo.
Iresiphi yasePeruvian Encebollado
Izithako
- 1/7 inkomishi uviniga obomvu
- Isipuni esingu-1 egayiwe ugarlic
- 2 amaqabunga ama-bay
- 1 isipuni sikapelepele osikiwe
- Usawoti kanye nopelepele
- 4 inyama yenkomo yesibindi
- ½ inkomishi yamafutha e-olive
- ½ kg ka-anyanisi ophapheni
- 2 utamatisi ngaphandle kwesikhumba noma imbewu kanye nama-wedges
- 1 upelepele ophuzi ngaphandle kwemithambo noma imbewu emicu
- 2 wezipuni weparsley oqoshiwe
Izinto ezengeziwe
- 1 ibhodwe elijulile
- 1 ipani lokuthosa
- Ibhodi lokusika
- Ama-Tweezers
- Iphepha noma amashidi angenalutho
- I-Grate noma i-strainer
Ukulungiselela
Qala le recipe ngokuhlanganisa upelepele noviniga, u-garlic, i-bay leaf, i-ají panca, usawoti kanye nopelepele ebhodweni elikhulu. Hlanganisa kahle lezi zithako. Bese udla inyama yesibindi, ehlanzwe ngaphambilini futhi ngaphandle kongqimba olungaphezulu lwemvelo lwesitho, bese uwafaka engxubeni. Vumela u-marinate amahora angu-6 alandelanayo.
Lapho isikhathi esibonisiwe sesidlulile khipha ama-steaks ku-colander noma ku-wire rack. Vula ilangabi phezu komlilo ophakathi, ubeke ipani ngamafutha amaningi futhi ngemva kokuba i-steak ngayinye isomile kakhulu, gazinga imizuzu engu-10. Njengoba zonke zivalwe kahle futhi ziphekwe, zisuse epanini futhi uziyeke ziphumule kuma-napkins noma ephepheni elidonsayo.
Buyisela umlilo futhi epanini elifanayo ubeke u-anyanisi, lapho kudlula imizuzu embalwa futhi ufinyelele a Umbala wegolide, engeza utamatisi, bese uthele uketshezi (i-macerated ekuqaleni) kanye nopelepele ophuzi, uvumele ukupheka imizuzu engu-2 futhi ekugcineni ususe ekushiseni.
Khonza ama-steaks ngokushesha futhi amboze u-anyanisi, usakaze i-parsley eqoshiwe futhi uhambisane namazambane abilisiwe, irayisi noma i-pasta ngokusho kokunambitheka kwakho.
Izeluleko neziphakamiso
Lapho ulungiselela isidlo, lokhu okulandelayo kufanele kucatshangelwe iziphakamiso ukufeza ukulungiswa okumnandi nokuphumelelayo.
- Zonke izithako kufanele zibe okusha; kufanele ube nesibindi esihle kakhulu, esibomvu nesisha, kanye nemifino okhulile futhi oqinile, uphawu oluveza ikhwalithi enhle yemikhiqizo
- Ngesikhathi sokuqala ukulungiselela kufanele ube nazo zonke izinto kanye nezithako esandleni, lokhu ukuze inqubo ingabambezeleki noma ukulungiswa konakaliswe
- Akufanele ishiywe ukupheka ngokweqile i-steak, lokhu ngoba uma kuphekwe ngokweqile, kuyoba nzima, kunzima ukudla futhi ngaphandle komswakama noma amajusi
- U-anyanisi akufanele shisa noma upheke kakhulu. Kufanele njalo ibe nombala wegolide noma we-caramel
- Kufanele uqaphele ngefayela le- uhlobo lwe-chili ukuhlanganisa. Njengoba lezi zingaba izinongo kakhulu futhi zivame ukulimaza ukulungiswa
- Ukuze unikeze isibindi ukunambitheka okunamandla ka-anyanisi nezinongo, ungakwazi engeza isibindi ku-anyanisi uma upheka. Yisebenzise imizuzu embalwa bese uyisusa ukuze uphake
Izinzuzo zokusetshenziswa kwesibindi
Esinye sezithako eziyinhloko kule recipe: El isibindi, okubuye kuhambisane nokumboza ukunambitheka kuka-anyanisi, kuqukethe izinzuzo ezihlukahlukene uma zidliwe. Ezinye zazo zichazwe kanje:
- Isibindi siqukethe i-vitamin A futhi, ngenxa yaleso sizathu, ukudliwa kwale nyama ithuthukisa ukubona futhi iqinise amasosha omzimba wethu
- Lolu hlobo lwenyama yenkomo lukhonjiswe kwabesifazane abakhulelwe, njengoba umnikelo walo wofuzo usiza ukuvimbela izifo ezinganeni ezisanda kuzalwa
- Futhi, isibindi siwumthombo kavithamini B12 ophelele. Lolu hlobo lwevithamini kwandisa impilo yesikhumba, impilo yesimiso sezinzwa bese kuvikela amangqamuzana egazi abomvu
- Ukuphakelwa ngakunye kwesibindi ivimbela ukuvuvukala futhi isiza ezinkingeni ezifana nesifuba somoya kanye nesifo samathambo
- Ngakolunye uhlangothi, inyama ingumsizi omuhle kakhulu ukudla okunciphayo njengoba kuwo wonke ama-25 g ale nyama, ama-calories ajikeleza phakathi kuka-149 no-160 amagremu
Umnikelo wokudla okunempilo
I-Los inzuzo yale nyama sibonga kungenzeka izakhamzimba lokho kuye. Njengoba kunikezwe ukuthi, ngenxa yama-acids ahlukene namaprotheni amanani athile asetshenzisiwe, iminikelo kanye nosizo emzimbeni kuyakhiqizwa.
Izakhamzimba ezitholakala ekuphakweni ngakunye kwe isibindi Yilezi ezilandelayo:
- Amaprotheni: Lezi zinhlayiya ze-amino acid zibalulekile ekusebenzeni ukukhula komzimba, kanye nokululama nokuhlanzwa kwesikhumba
- I-Iron: Isibindi sinikeza ama-30% yenani lensimbi yini okudingeka uyidle nsuku zonke
- I-phosphorus ne-zinc: Lawa amaminerali abalulekile ekusebenzeni kwethu, nokho anesibopho soku ukwakheka kwamathambo namazinyo, njengokuhlelwa kabusha kwesimiso sokuzivikela somzimba
- Vitamin B12: Lolu hlobo lwevithamini lubalulekile kumetabolism, njengoba lusiza ukwakheka kwamangqamuzana egazi abomvu egazini kanye nokugcinwa kwesimiso sezinzwa esimaphakathi
Inani elifanele lokudliwa
Nakuba lokhu kudla kucebile kakhulu insimbi, amaprotheni namavithamini, Akunconywa ukuyidla nsuku zonke noma njalo.
Isizathu silula kakhulu, isibindi siyisitho somzimba umsebenzi walo hlanza futhi uhlanze umzimba yazo zonke izinto eziphilayo. Lokho kwenza le nyama ibe thambile futhi ibe mnandi ibe namazinga aphezulu e-cholesterol, ephikisana nezinzuzo zayo uma siyidla nsuku zonke.
Futhi, isibindi sibhekwa njengenyama ebomvu, ngakho-ke kungcono ukunciphisa ukusetshenziswa kwayo kanye noma kabili ngesonto kuphela, ukugwema ukugxila okuphezulu kwe-cholesterol nesifo senhliziyo ngenxa yalokho.
