ama-empanadas Zijwayelekile eChile, zikhona ezinokugcwalisa okuhlukahlukene, phakathi kwazo okuthosiwe okufakwe ushizi kuyizintandokazi futhi zivame kakhulu ezitokisini zasemgwaqweni. Futhi ezindlini, ushizi osetshenziswa kakhulu ukuwalungiselela ushizi omhlophe ovame ukubizwa ngokuthi i-chanco, okhiqizwa emapulazini aseChile anikezelwe imfuyo. Lo shizi uyancibilika uma uthosa ama-empanada futhi yikho okuwenza abe mnandi.
I-Las ushizi empanadas Zihambisana namajusi ezithelo, newayini nezinye iziphuzo. Impumelelo lapho kwenziwa i-empanada itholakala ngokuyisisekelo ekulungiseleleni kahle inhlama, okufanele isakazeke ngokwanele ukuze uma uthosa ama-empanada ahlale e-crunchy. Izinga lokushisa lamafutha nalo liyanquma, kufanele libe cishe ku-400°F noma ku-200°C. Ngokunjalo, kufanele ukhethe ushizi, okungafanele ube fresh kakhulu ngoba uma usakhipha whey kungamosha isipiliyoni.
Umlando wama-empanadas kashizi waseChile
empanada Yafinyelela eChile nakwamanye amazwe esifundeni ngokusebenzisa abanqobi baseSpain. Kuthiwa eSpain bethulwa ama-Arab. Njengazo zonke, amasiko amasha okupheka ayexubene nawomdabu, okwaholela ekuphekeni okuguqulelwe ngaphezu kwakho konke ukuze kuhlanganiswe nezinongo nemikhiqizo yezwe ngalinye.
Ukwengeza, esifundeni ngasinye sezwe ngalinye lapho iSpanishi sidlula khona ngesikhathi sokunqotshwa, izindlela zokupheka zokupheka ezethulwa zazishintsha futhi ngaleyo ndlela kube nokuhlukahluka okuningi kwesitsha esifanayo.
Kuyaqinisekiswa ukuthi uNkz. Inés de Suárez wayengowesifazane wokuqala waseChile owathi ngo-1540, walungiselela. empanadas kwabanye abantu baseSpain ababekanise endaweni manje ebizwa ngokuthi iCerro Blanco.
Ngokuphathelene nama- empanada agcwele inyama, amaMapuche, ngaphambi kokufika kwabaseSpain, kakade aye enza ingxube eyolisa inyama ngezithako azivuna. Le ngxube bayibiza ngokuthi "i-Pirru" eyashintsha yaba yilokho manje okubizwa ngokuthi "i-Pino". I-Pirru yasekuqaleni yashintsha kanye nezithako ezifakwe yiSpanishi, phakathi kwazo ezivelele, phakathi kwezinye, iminqumo.
AbaseSpain bangaleso sikhathi babesebenzisa i-Pirru njengokuhlukile ukuze balungise ama-empanada abo, beyicebisa ngezithako abazinikezile. I-Pino yamanje iyingxube eyenziwe ngenyama ebomvu, u-anyanisi, iminqumo, omisiwe, amaqanda kanye namakhambi njengezinongo.
Ngemva kwalezo zenzakalo, i- empanada in chili Ayizange imise ukuziphendukela kwayo, isikhathi ngasinye ifaka ukugcwaliswa okusha okunama-flavour amasha aqhuma emlonyeni wamadina. Phakathi kwezinambitheka ezintsha ezifakwe ekugcwalisweni kwazo ngokuhamba kwesikhathi kubalwa ushizi okhilimu, i-Neapolitan, ukudla kwasolwandle okuhlukahlukene, izimfanzi ezinoshizi, amakhowe anoshizi, inyama noshizi, isipinashi noshizi.
Iresiphi ye-Cheese Empanada
Izithako
Inkomishi nengxenye kafulawa
¼ kilogram kashizi
Inkomishi nengxenye yamanzi ekushiseni okuphakathi
Inkomishi nengxenye yobisi ekushiseni okuphakathi
isipuni nengxenye yebhotela
Isipuni sikasawoti
Amafutha anele ukuthosa
Ukulungiswa kwe-cheese empanadas
- Gweba ushizi ube ama-cubes amancane kakhulu (ushizi ungagayiwa futhi ngaleyo ndlela uwenze uncibilike kalula uma uthosa ama-empanadas futhi usakazwa kangcono kulo lonke i-empanada).
- Endishini, hlanganisa amanzi, usawoti kanye nobisi. Ncibilikisa ibhotela ngokulibeka emdlalweni ebhodweni elincane.
- Beka ufulawa endaweni yokuxova, wenze ukucindezeleka phakathi nendawo lapho ingxube etholwe ngaphambili yamanzi, usawoti kanye nobisi yengezwe, ixove kuze kube yilapho inhlama ibushelelezi futhi ibushelelezi. Vala inqwaba etholwe ngendwangu noma ukugoqa ngepulasitiki.
- Ngesandla sakho, yenza amabhola ngalinye libe nenhlama eyanele ye-empanada. Khona-ke, njengoba enza i-empanada ngayinye, welula inhlama isuka kwelinye lamabhola akha indilinga ize ibe ugqinsi oluyimilimitha elilodwa.
- Bese ufaka phakathi nendawo yendilinga isipuni esikhulu sikashizi. Moise lonke unqenqema lwendilinga yenhlama ngamanzi bese uvala okuqukethwe kahle ngokugoqa inhlama phakathi nendawo. Vala kahle emaphethelweni e-empanada ngokucindezela kuwo ngemfoloko. Beka i-empanada elungisiwe ukuze uyithose noma uyiqoqe ezindaweni ezinofulawa futhi ihlukaniswe komunye nomunye.
- Shisisa amafutha afike ku-350°F noma ku-189° Fry ama-patties angu-3 ngesikhathi kuze kube nsundu osagolide. Ekugcineni, lapho ususa ama-empanadas, uwabeke ku-rack ukuze ususe amafutha amaningi.
Amathiphu okwenza i-empanada kashizi emnandi
- Sika ushizi ube ama-cubes amancane kakhulu ukuze kube lula ukuncibilika ngesikhathi sokupheka.
- Kubaluleke kakhulu ukuthi uwoyela ube nezinga lokushisa elilungile elingu-350 °F noma u-189 °C, uma ungenayo i-thermometer ukuze ulinganise izinga lokushisa ngokunembile. Ungafaka ibhola elincane kakhulu lenhlama emafutheni futhi uma libhamuza kakhulu kuwuphawu oluhle lokuthi uwoyela usulungele ukuthosa ama-empanada.
- Uma amafutha anele, ungathosa ama-empanada amathathu ngesikhathi, uma wengeza inani elikhulu, amafutha ehlisa izinga lokushisa kakhulu futhi ama-empanada ngeke abe crispy.
- Okufanelekile, gazinga ama-empanadas okwamanje azodliwa ukuze ushizi ungakaqini.
- Gcoba inhlama yama-empanada nge-toothpick ngaphambi kokuwafaka emafutheni ashisayo, ukuze kuphume amagesi.
- Ama-empanadas angabhakwa noma athoswe.
Uthi bewazi….?
Una ushizi empanada Inenani eliphezulu lokudla okunomsoco ukuze kusebenze kahle umzimba.
Ushizi uhlinzeka ngamaprotheni afaka isandla ekwakhiweni kwemisipha, uvithamini A oqinisa amasosha omzimba, uqukethe namavithamini avela ku-B no-D complex namaminerali i-magnesium, i-potassium, i-calcium ne-phosphorus. Ngayinye yalezi zingxenye isiza ukusebenza kahle komzimba. Ngokwesibonelo, i-calcium idingeka umzimba ukuze ugcine amathambo namazinyo aqinile. Ukulungisa i-calcium, i-vitamin D iyadingeka, okuyinto ushizi nayo equkethe.
Isisindo sihlinzeka ngokuqukethwe, phakathi kwezinye izinto, zama-carbohydrates umzimba owuguqula ube amandla.
