Inkukhu efakwe emanzini

El Inkukhu efakwe emanzini Kuyisidlo esijwayelekile se-gastronomy yasePeru, eyafinyelela ogwini lwayo ngokusebenzisa amakholoni futhi yaguqulwa ngesikhathi sobukhosi baseSpain abomdabu basePeruvia ngokwabo ababefuna indlela yokugcina ukudla kwabo kuhlanzekile futhi kunempilo ngangokunokwenzeka ukuze kusetshenziswe isikhathi eside.  

Lesi yisidlo esenziwe ngaso inyama emhlophe yenkukhu noma inhlanzi, ikakhulukazi nge-sorvina noma i-cojinova, eqala ukulungiswa ngokufaka i-macerating inyama ekhethiwe, kulokhu inkukhu, ephekwe ngaphambilini, ngesandla ukuze ukugqoka okwenziwe ngamafutha, i-panca chili, upelepele oqoshiwe, uviniga no-anyanisi. Iphakelwa noma ipakishwe emakhazeni ongqimbeni lwamaqabunga e-ulethisi futhi ihambisana nobhatata obilisiwe, ushizi omusha, iqanda elibilisiwe kanye neminqumo ye-botija.  

Inkukhu Escabeche Recipe

Izithako

• 6 izingcezu zenkukhu
• 6 anyanisi amakhulu
• 4 wezipuni uviniga
• 1 inkomishi yewayini elimhlophe
• 1 isipuni se-chili ephansi
• 1 ingcosana ye-oregano
• Usawoti ukunambitha
• Upelepele omnyama ukunambitha
• 2 upelepele omusha
• ½ inkomishi yamafutha
• 1 inkomishi yeminqumo
• 3 amaqanda abilisiwe
• ulethisi ukuhlobisa

Izitsha nezinto zokwakha

• ibhodwe elijulile
• Ummese
• Ipani elishisayo noma i-skillet
• Isigwedlo sokhuni noma isipuni sokhuni
• Ibhodi lokusika
• omisa izindwangu
• Isitsha sengilazi esinomlomo obanzi noma isitsha

Ukulungiselela

1. Thatha izingcezu zenkukhu uzibeke ukuthi zibiliswe noma uzipheke ebhodweni elijulile elinamanzi abilayo kanye nosawoti omncane kanye nopelepele ukuze uthole ukunambitheka. Vumela ukupheka imizuzu engu-10 phezu komlilo ophakathi noma kuze kube yilapho inkukhu ithenda futhi ibomvana.
2. Ngenkathi inkukhu ipheka ikhanda phezulu nquma u-anyanisi kanye nopelepele omnandi ube yimichilo emincane. Zigcine endaweni epholile.
3. Ngokuhlukana, shisisa amafutha epanini noma epanini lokuthosa bese uthosa u-anyanisi kanye nopelepele omusha, upelepele ogayiwe, i-oregano, usawoti kanye nopelepele cishe imizuzu emi-5 bese ufaka iwayini noviniga. Hlanganisa ngosizo lwe-paddle yokhuni, ukuze ama-flavour wonke ahlanganiswe ngesikhathi esisodwa. Ukwengeza, uma uthanda, ungakwazi ukwengeza isanqante ekulungiseleleni, into ebalulekile ukuthi konke kunqunywe ngokulinganayo: emigqeni ethambile futhi emincane.  
4. Bese wengeza izingcezu zenkukhu ku-sauce futhi ake sipheke emlilweni omncane imizuzu eyi-10 noma kuze kube yilapho i-sauce isincipha ngokuthanda kwakho.
5. Khonza endishini futhi uhlobise nge-ulethisi, amaqanda abilisiwe (aphelele noma aqoshiwe), neminqumo eqoshiwe uzama ukwenza isethulo sithambile futhi sijabulise emehlweni ethu.

Umnikelo wokudla okunempilo

El Inkukhu efakwe emanzini, isidlo esisihlanganyela iresiphi namuhla, sinikela a inani eliphezulu lokudla okunomsoco emzimbeni womthengi, ongavezwa nje kuphela njengesidlo esicebile nesijabulisayo, kodwa futhi njengokudla okunomsoco ngokusekelwe kumaprotheni namaminerali.

Kodwa-ke, sihlala sifuna ukuthi uzibonele ngokwakho ukuthi yimaphi amanani nezingxenye zomsoco esikhuluma ngazo, kanye nama-calories namafutha Inkukhu efakwe emanzini ithumela umzimba, lapha ukulandisa kwezenzo zayo:

Ngengxenye engu-1 ye-142 gr sina:

• Amakhalori I-232 Kcal
• Amafutha I-15 gr
• Ama-carbohydrate 5g
• amaprotheni 18g
• Ushukela 1g
• I-cholesterol I-141 mg
• Intambo 1g
• Isodiyamu I-253 mg
• Potassium I-244 mg  

Uhambo ngomlando wesidlo

Isikhathi "I-Marinade" Kubhekiselwa kuma-marinade asetshenziselwa ukuhambisa ukudla okuhlukahlukene ukuze kugcinwe isikhathi eside. Kulokhu, uviniga kanye namanzi emifino, izinongo kanye nokudla okufanele kulondolozwe kuyahambisana ukuze kuhlanganiswe isidlo lapho, lapho singekho isiqandisi noma ezinye izindlela zokuqandisa, kwakuwukuphela kwendlela yokulondoloza inyama nenhlanzi.  

Futhi, "IMarinade” ngokwesichazamazwi se-etymological sika-Joan Corominas, sivela I-Arabo-Persian sikbag noma "isitshulu esinoviniga" okwathi ePheresiya kubhekiselwa kusitshulu esinoviniga nezinye izithako ezishiwo ngokumangalisayo ku-"The Thousand and One Nights". Le nqubo Culinary cishe walungisa kuphela nge inyama noma ukudla okuvela ezilwaneni, futhi yathuthukiswa emazweni ama-arabesque ngesikhathi esifanayo nasePheresiya.

Kamuva leli sosi liyavela ngaphakathi Ukudla kwe-Andalusian lapho liphinde lasetshenziswa njengegama elifanayo elithi al mujallal lapho, ngaphezu kwesithako esiyinhloko, kwakukhona isisekelo seviniga, izinongo kanye namafutha, okuhlala kuhlanganisa umbala obomvu ekulungiseleleni, isici esingavamile se ukulungiswa kwe-“Escabeche” yasePheresiya neSpanishi.

Kodwa-ke, nakuba lesi sidlo sase sisakazeke kulo lonke elaseMedithera futhi sasibhekwa njengesidlo sangempela saseSpain sokudla nokulungiselela, Ifomu lesiCastilian elithi "escabeche" laqala ukubhalwa phansi ngo-1525 ku-"Libro de los guisados" kaRuperto de Nola, ihlelwe e-Toledo.

Kodwa umsuka walo phakathi kwamazwe aseMelika akhuluma iSpanishi useyimpicabadala, yingakho izazi nezazi zemfundiso yenkolo ziye zakha izinguqulo ezintathu noma imibono ngemvelaphi yegama elithi “IMarinade “kula madolobha: eyokuqala ilandisa lokho lesi sidlo sisuselwa endalweni ye-Persian-arabic ebizwa ngokuthi i-sikbag futhi ibizwa ngokuthi iskabech, izakhi eziyinhloko eziwuviniga nezinye izinhlobo futhi ezabelwana nabaseSpain ababezofika maduze eMelika kanye neColonization. Ithiyori yesibili ithi ukulondolozwa kwenhlanzi ebizwa ngokuthi i-alacha noma i-aleche wama-Arabhu lokho kuxhunyaniswa nesiqalo sesiLatini esithi "esca" (ukudla) esahlanganiswa namasu okudla okusawoti osekusungulwe eMelika phakathi nekhulu leshumi nanhlanu kanye nethiyori yesithathu neyokugcina ebhekisela Kwakungama-Arabhu adlulisela le ndlela yokudoba kumaSicilia kamuva afika eNingizimu Melika. ikakhulukazi ogwini lwasePeru, futhi babelane ngolwazi lwabo.

I "Escabeche" emhlabeni nakwamanye ama-gastronomy

Ngenxa yokusabalala kwesiko lamaSpanishi kusukela ngekhulu le-XNUMX nangenxa yokuxhumana okuqondile namazwe ahlukahlukene aseMelika kanye nokwanda kwethonya lawo kulo lonke elase-Asia, “IMarinade” kwaziwa ngokuthi isitsha esinomsoco okulula ukusipheka futhi Iguqulelwe kuma-cuisines ahlukene aseMelika nasePhilippines ngokuya ngezinsiza nezidingo zawo.

Futhi, eziningi zalezi zifunda azizange zamukele nje njengesitsha sazo, kodwa futhi baye bayilungisa ngokusekelwe emikhiqizweni yonyaka, izilwane zasemapulazini ezitholakalayo kanye nezindlela nezici zemvelo zokongiwa kwazo. Nawa amanye amazwe aziwa kakhulu ngokwalesi sidlo:

• Bolivia

I "IMarinade” ukudla okuvamile kule ndawo. Lapha kulungiswa kusuka esikhumbeni kanye nemilenze yengulube ephekiwe, kanye nenkukhu, evame ukuhambisana no-anyanisi, isanqante kanye ne-locoto, ehlanganiswe noviniga omningi.

Ngokufanayo, ngaphakathi kweBolivia “IMarinade” ilungiswa kuphela nemifino ephelezelwa i-locoto, ulupica noma i-abibi (izithelo ezincane ezibabayo) kanye no-anyanisi, isanqante kanye nokhukhamba. ngaphakathi kwebhodlela lomlomo obanzi okungcono kakhulu ngeviniga. Ibhodlela eligcwele imifino lishiywe ukuze liphumule izinsuku ezimbalwa, kamuva lihlanganiswe nokudla okuhlukahlukene okungenziwa ngaphakathi nangaphandle kwekhaya.

• Chile

E-Chile, ukulungiswa kwe- U-anyanisi oqoshiwe, umkhiqizo owenziwe ngo-anyanisi omusha (ongenamvubelo) wase-Valencian okhishwe ama-cataphyll angaphandle, ngamanye amazwi, izingqimba zawo ziphulukisiwe. Uviniga obomvana wengezwa kulo anyanisi ukuze uthathe umbala omhlophe onsomi, kanye nephunga elinamandla nephunga lika-anyanisi omusha noviniga.

Nalapha futhi, a "I-Escabeche" ngamakhukhamba, u-anyanisi, ukholifulawa kanye nezaqathi ezisikiwe futhi zibizwa ngokuthi i-Picle, Ngaphezu kwalokho, i-chili encane noma okubabayo yengezwa.

• I-Argentina ne-Uruguay

Kula mazwe el "IMarinade" Kuyindlela yokugcina kafushane ezinye izinhlobo zezinhlanzi, i-shellfish, izinkukhu nemifino.

Ezinye izibonelo zalokhu zakamuva yilezi Ama-eggplant aqoshiwe", ulimi in "Escabeche" njengesitsha esenziwe ngenyama inkukhu "Escabeche", izigwaca noma ama-partridges emele inyama emhlophe.

• Cuba

ECuba “IMarinade" nge-serrucho noma i-saw type fish okungcono, ukusikwa kube amasondo futhi kudluliselwe kufulawa, kamuva athosiwe bese efakwa emanzini engxube yezingxenye ezilinganayo zamafutha omnqumo noviniga, ngaphezu kwalokho. u-anyanisi othosiwe, upelepele, iminqumo efakwe upelepele kanye nama-capers ngokuzithandela, yonke into ifakwe emanzini esiqandisini okungenani isonto; bese idliwa nelayisi elimhlophe noma namasaladi abandayo.

• Costa Rica

Ezweni laseCosta Rica, Lapha "i-Escabeche" ilungiswa ngokusekelwe emifino, okungama-pods: isanqante, ukholifulawa, upelepele omnandi, u-anyanisi, usoso katamatisi, uviniga, ukubala okumbalwa.

Lezi ziphekwa emanzini anosawoti, uma kubanda nquma zibe izingcezu ezincane bese wengeza uviniga omhlophe. Bayekwa ukuze baphumule usuku, bese kunezelwa i-tomato sauce encane. Ngokuvamile isetshenziselwa ukuphelezela ukudla noma ukuhlanganisa isaladi njengendlela yokugqoka.

• EPhilippines

Ngaphakathi kwePhilippines, i-"Escabeche" eyaziwa kakhulu yizinhlanzi, ngokuvamile i-lapulapu, inhlanzi evame kakhulu phakathi kwezakhamuzi zakhona. Lapha yaziwa ngokuthi iSpanishi esetshenziselwa ukuyilungisa: ukucwiliswa kumoba noma kuviniga wesundu, amanzi, ushukela nezinongo. Nokho, kukhona enye indlela ehlanganisa ukuthosa izinhlanzi ngaphambi kokuyithumela kuviniga.

Njengelukuluku, isidlo sikazwelonke sase-Philippine "i-adobo", empeleni "i-Escabeche". Lena yenziwe ngenkukhu kanye nengulube isitshulu phezu kokushisa okuphakathi kancane kancane, enamathiselwe kunhlama kaviniga, ama-clove kagalikhi ochotshoziwe kakhulu, i-bay leaf nama-peppercorns amnyama.

• ePanama

I-"Escabeche" yezinhlanzi ibusa ePanama futhi idume kakhulu kubantu basePanamani kanye nezivakashi kangangokuthi idliwa cishe nsuku zonke. Kule ndawo, i- "Escabeche" ngesaha noma inhlanzi ye-corvina, Upelepele obabayo njenge-habanero, ufulawa, u-anyanisi, iparsley, ugalikhi, amafutha omnqumo, uviniga omhlophe, usoso katamatisi noviniga.

• El Salvador

Leli zwe libonakala ngokulungiselela a "Escabeche" ngo-anyanisi omhlopheNgaphezu kwalokho, u-anyanisi obomvu, isanqante kanye ne-chili eluhlaza noma upelepele osikiwe ube yimichilo ye-julienne uyengezwa bese ethoswa ukuze konke kube crispy nokuthi kanye noviniga kanye ne-brine ama-flavour agcinwe.

I-pickle igcinwa kanjani?

I "I-Escabeche" yenziwe ngenhloso enkulu yokugcina izinhlanzi ngokucwiliswa endaweni ene-acidic, njengeviniga yewayini. Lapha, i-pH evamile kulolu hlobo lokulungiselela ingaphansi kwe-4.5.

Ngendlela efanayo, i-asidi esetshenziswayo ivimba amangqamuzana abangela ukubola, futhi ivimbela ukwakheka kwenhlanganisela ebizwa ngokuthi i-trimethylamine, ebangela iphunga lezinhlanzi.

Kungenxa yalesi sizathu ukuthi ama-pickle awanalo iphunga elinamandla lezinhlanzi noma inyama. Imithombo ye-Acid imisa ukubola kwezinye izicubu eziphilayo njengenyama, yingakho kuthiwa "IMarinade” kunoma yikuphi ukupheka okuhlanganisa ukudla okulula okuphekwe kuviniga wewayini njengendawo ye-asidi. Ngaphezu kwalokho, ukungezwa kwe-paprika, okuvame kakhulu ku-pickle yaseSpain, kungenxa yomsebenzi we-fungicidal onawo.