E-Peru kukhona ukuxhumana okunamandla kakhulu namasiko ahlukahlukene avela kwamanye amazwe okuthi, ngesikhathi esithile, afika ogwini nasezintabeni zaleli zwe elithakazelisayo hhayi nje ukuthola indawo yokubiza ikhaya, kodwa thonya ikhishi ngamasu nemikhuba yabo yaleli lizwe ekwakhiweni ngokugcwele.
Namuhla sizokwethula isidlo esinomsuka ohlukene, lokhu ngoba abadali baso babengabo aborigine basePeru, kodwa yathonywa kakhulu i- indlela yokupheka kanye nezithako zamaShayina wafika endaweni.
Lokhu kulungiselelwa kuyinto I-Saltado Loin nge-panca chili, isidlo esijwayelekile se-Peruvian cuisine, esithandwa abaningi kodwa esikhonjwa njengokuvela kusiko lwesiCantonese Chinese. Lokhu kuqukethe izingcezu ezinothile nezinamanzi zenyama yenkomo, imifino, inala yesoso yesoya, irayisi eliphekiwe kanye nama-French fries.
El Usawoti okhalweniado nge-panca chili kanyes omunye izitsha esimnandi kakhulu esifundazweni, okuyinto kanye Izindlela zaseShayina zokuchazwa kwayo, ikhiqiza injabulo ejulile ngokulunywa kwayo ngakunye kulethwa emlonyeni. Ngezansi iresiphi ngesinyathelo ngesinyathelo esizobonisa ukulungiswa kwayo.
Iresiphi Yosawoti We-Loinsebenzisa i-panca chili
Izithako
- 500 amagremu inyama
- 1 anyanisi onsomi noma omhlophe
- 1 i-Italian green bell pepper
- 1 utamatisi
- 1 u-anyanisi wentwasahlobo ingxenye eluhlaza kuphela
- 1 i-panca pepper noma i-panca pepper unamathisele
- I-soy sauce
- 3 wezipuni apple cider uviniga
- Usawoti kanye nopelepele ukunambitha
Okokuhlobisa
- Amazambane athosiwe noma athosiwe
- Irayisi elide lokusanhlamvu, ukunambitha
Izinto zokwakha
- Ummese
- I-Skillet noma iwinile
- Ibhodi lokusika
- Ithawula lesitsha
- Isipuni
- Imfoloko
- Ipuleti eliyisicaba
- Iphepha lokumunca
Ukulungiselela
Okokuqala, inyama kufanele isikwe ibe yisiqephu esiwugqinsi, bese iba yimichilo, bese ihlukaniswa phakathi ukuze itholakale ama-taco amade noma izinti ezifanayo ngomumo nalezo ezithosiwe.
Endishini noma enkomishini thatha inyama ukuyongeza, engeza usawoti ukunambitha kanye nopelepele. Vumela konke kuhlanganiswe cishe imizuzu emi-5.
Vula ukushisa bese ubeka i-pan namafutha ukuze ushise. Uma isifinyelele izinga lokushisa eliphezulu noma imane ishise ngokwanele, yithose inyama. shiya epanini imizuzu engama-5 ngaphezulu noma ize ibe nsundu futhi ibe namanzi.
Susa inyama, cisha ukushisa futhi gcina ngaphakathi kwepuleti noma inkomishi yepulasitiki enephepha elimuncayo ukususa amafutha amaningi.
Gcina futhi ngaphakathi epanini lokuthosa amafutha amaningi.
Emva kwalokhu, usike yonke imifino ibe yizicucu bese usesimweni somoba nge ngaphandle kukatamatisi, njengoba ungafuni ukuthi zonakaliswe ngesikhathi sokulungiselela, lezi zizokwengezwa zibe izingcezu ezinkulu (okungcono ukusika zibe ezine) ekugcineni.
Phinda ubeke epanini elifanayo lapho sithose khona inyama ukuze sishise futhi lapho isivivi, faka yonke imifino ukuze upheke, susa utamatisi. Vumela ukupheka imizuzu emi-5 ukuya kweyisi-8.
Lapho imifino ngayinye ithenda futhi igolide, buyisela inyama epanini bese wengeza isoso yesoya noviniga notamatisi. Qhubeka upheka, futhi lapho iqala ukubhamuza, vala ukushisa futhi uyiyeke ime ize iphole kancane.
Khonza ngepuleti enkulu, engeza imifino eyanele kanye nezingcezu zenyama ofuna ukuyidla. Aphelezele garnishes oyifunayo, kuleli cala sizobeka irayisi elimhlophe namafrimu aseFrance. Hlobisa nge-ají panca paste noma ngesoso eyenziwe ngayo.
Izeluleko neziphakamiso
Ukulungiswa kwanoma yisiphi isidlo kudinga uthando, ukuzinikela kanye nokunemba okuningi ukuthola wonke ama-flavour oyifunayo, kanye nokuthungwa nokuvumelana okudingwa yiresiphi.
Nokho, zikhona izikhathi lapho sizithola sinolungiselelo olusithandelayo noma simane singaqondi ukuthi lufuna ukusiyisaphi. Njengoba sazi lokhu, namuhla sethula ezihlukahlukene izeluleko neziphakamiso ukuze uthole indlela efanele yokuhamba uma ufika ekhishini lakho.
Kubalulekile ukugqamisa ukuthi lezi amathiphu nezincomo zihlelelwe wena ngenhloso yokubonisa indlela engcono kakhulu yokufeza iresiphi, isibonelo, izinyathelo ngaphambi kokuqala ukupheka umkhiqizo noma umane, indlela lapho isidlo sizobukeka kangcono sinikezwe ngokubonakalayo. Kafushane, lokho okwathenjiswa:
- Kubalulekile ukubona ngeso lengqondo lapho uthenga inyama ukuthi iyini obukhulu futhi obusha, elibomvu futhi linegazi nxazonke. Uma inyama ibomvu noma ibomvu, ngeshwa ngeke kwenzeke ukwenza isidlo ngempumelelo, ngoba lokhu okukhethekile kubonisa ukuthi inyama i-rancid noma ngokuhamba kwesikhathi, okuzoshintsha ama-flavour kanye nezinga lokuthomba kanye nesisa sesitsha.
- Njengenyama, imifino kufanele ibuyekezwe ngaphambi kokuthenga, lezi kumele zibe lukhuni futhi zikhiphe iphunga elipholile, ithenda futhi fresh. Ungakhethi imifino eqandisiwe, njengoba iza ngosayizi omisiwe futhi kungaba nzima ukubumba ibe yisimo oyifunayo.
- Ukulungiswa kungahluka ngokunambitheka kuye nge-chili esiyikhethayo. Lokhu kungaba mnandi noma okubabayo. Ukugcizelela ukuthi upelepele obabayo uswidi uzowunikeza ukunambitheka okubushelelezi futhi okumnandi kakhulu, ngokuphikisana nezinongo, okuzokwengeza a ukuthinta okuqinile ne-rustic. Ngaphezu kwalokho, kuyadingeka ukuqinisekisa ukuthi, ngesikhathi sokuhlanganisa noma iyiphi i-chili, lokhu akumele kube nembewu noma imithambo, okuzonikeza ubuhle esitsheni futhi, ukunambitheka kuzobe kuncane okubabayo noma okumuncu.
- Ngesikhathi kugaywa inyama ingase ibe nzima, hhayi ngoba isindala noma yimbi, kodwa ngenxa yokuthi iyisimo sayo esivamile noma mhlawumbe ngenxa yokuthi isilwane sesivuthiwe. Ngibhekene nalokhu okungenzeka, ungakwazi ukwengeza ucezu lukaphayinaphu noma i-papaya enyameni ngenkathi upheka ukuthambisa ngokuphelele.
- Uma kwenzeka ungenayo inyama noma inyama yenkomo, ungasebenzisa inyama yengulube noma izingcezu zenkukhu.
- Ngenyama emunca kahle ukunambitheka kukasawoti, upelepele nezinye izinongo ozikhethele zona, kanye nezinye izithako nemifino, unga Gcoba ucezu ngalunye lwenyama ngommese.
- Ungakwazi ukuhambisana nale recipe noma yikuphi ukuhlobisa okudlula engqondweni yakho, ngaleyo ndlela ihluka phakathi kwamazambane aluhlaza, amafrimu aseFrance, irayisi, i-pasta, amasaladi noma ngesinkwa, i-toast noma amasemishi.
Umnikelo wokudla okunomsoco wesitsha
Ngokwayo, inyama yenkomo noma yenkomo, okuyisithako esiyinhloko salokhu kulungiswa, ibhekwa njengenye yezinto ezibaluleke kakhulu ekudleni komuntu, ngoba umnikelo wayo wokudla okunomsoco uqala ngokunikela nge umthombo omkhulu we-vitamin B12, esiza ukugaya amaprotheni, akhe amangqamuzana abomvu egazi futhi agcine isimiso sezinzwa esiyinhloko. Yini enye, ingumthwali omkhulu we-zinc, esiza ukuvikela emonakalweni we-oxidative, ukuphulukisa isikhumba nokudala i-hemoglobin.
Futhi, lolu hlobo lwenyama lunjalo iqhaza ekukhuleni ngokomzimba, ngoba okuqukethwe yensimbi ephezulu Igcina ukuthuthwa okwanele kwe-oksijeni egazini, kanye nokukhula nokusebenza kwemisipha kanye nomzimba ngokujwayelekile uma kusesikhathini sokuthuthukiswa.
Ngakolunye uhlangothi, inyama yenkomo ayisemuva kakhulu nezinye izingxenye zayo okuthi, ngokungacacile, ibe nezimfanelo ezinomthelela ekwenzeni ukuqeqeshwa kanye nokugcinwa komzimba wonke. Ezinye zalezi zakhi zomsoco yilezi:
Kuwo wonke amagremu ayi-100 enyama esiyitholayo
- Amakhalori: 250 Kcal
- Amafutha aphelele: 15 gr
- Amafutha agcwele ama-acids: 6 gr
- Amafutha e-Trans: 1.1 gr
- Cholesterol: 90 mg
- I-Sodium: 2 mg
- IPotassium: 318 mg
- Amaprotheni: 26 gr
- Insimbi: 2.6 mg
- Uvithamini B6: 0.4 mg
- I-Magnesium: 1 mg
- I-calcium: 18 mg
- I-Vitamin D: 7 IU
- I-Vitamin B12: 2.6 μg
Ngomqondo ofanayo, akuyona nje inyama ehumusha umsoco ekulungiseleleni, kodwa futhi ama-condiments nemifino asetshenziswa kuwo wonke umsebenzi anesibopho sokuhlinzeka amavithamini, izakhi kanye namaminerali ukuze kuqiniswe wonke umzimba kanye nokunakekelwa kokuzivikela kanye namasosha omzimba.
Imifino, kulokhu utamatisi, u-anyanisi kanye nopelepele yibo abaphethe ukunikeza isidlo nomzimba, ingxenye yoketshezi olubalulekile usuku nosuku. Ngokunjalo, lokhu kudla kuqhosha ngenani lama-fiber nama-antioxidants, avikela ezifweni ezithile zenhliziyo nezinye ezihlobene nesimiso sezinzwa esimaphakathi.
Indaba yesoso
Nokho, isidlo njengoba sasichazwa ngaleso sikhathi akusona esisazi namuhla. Kusukela izinguquko ezinkulu kwavela kuwo ngenxa Ithonya lamaShayina aseCantonese (ebuye ibizwe ngokuthi ama-Standard Cantons noma i-Guangdong, okuhlukile kwesi-Yue Chinese ngokuvamile esibhekwa njengolimi lwesigodi oludumile emadolobheni ase-Canton, e-Hong Kong nase-China) yafika kule ndawo ngasekuqaleni kwekhulu lama-XNUMX.
Ngakho-ke, umnikelo amaShayina awunikeze kulesi sidlo uxubene nesinongo nokwakheka kwe-Peruvian Creole cuisine, ngaleyo ndlela wengeze isinongo sokulungiswa kwayo kanye nesoso yayo yesoya eyizifanekiselo kuwo wonke amalungiselelo.
Lolu hlobo lwesidlo lunethonya lasempumalanga eliboniswa ukusetshenziswa kwe inqubo yokupheka ye-skillet, enikeza igama esitsheni, manje esaziwa ngokuthi I-Saltado Loin nge-panca noma ngaphandle kwayo. Kodwa-ke, ngokuhamba kwesikhathi kuye kwethulwa ukuhlukahluka kulokhu, ngoba kuye ngokuthi ukunambitheka ezinye izithako zishintshiwe ezinye, ukuthuthukisa ukunambitheka kwesitsha ngokusho kokunambitheka kolwanga lwabathengi.
Ngo-2013 ku-Huffington Post, umpheki waseBrithani wasePeruvia UMartin Morales wafaneleka i I-Saltado Loin okubabayo noma okubabayo njengenye ye izitsha ezithandwa kakhulu ngabasePeru sibonga iqiniso lokuthi kukhombisa ukuxutshwa okucebile kwemihlaba emidala kanye nemisha ekukhuleni.
"Le ngxube enamanzi yenyama yenkomo, u-anyanisi, utamatisi, okuphuzi, okushisayo noma okunamathiselwe kukapelepele (uma ingekho) kanye nesoso yesoya eshiswe epanini elikhulu noma ewiniwe iyingxenye enkulu yomnikelo owalethwa abokufika baseShayina ePeru"
Morales uyaphawula. Uphinde wachaza ukuthi i I-sautéed okhalweni nge-panca chili Ngezinye izikhathi kwaziwa ngokuthi isidlo sesiCreole kodwa kwaziwa kangcono ngokuthi isidlo sase-Chinese Peruvian, isidlo esiyintandokazi se-chifa (indawo yokudlela yase-Chinese) cuisine, lokhu kuyizimpande zako zangempela.
