I-Chorizo (okanye i-chorizo) yintlobo yeengulube ze-ngulube, ezithandwa kakhulu eSpain, ePortugal nakumazwe aseLatin America. Kwi-western hemisphere, i-chorizo ithandwa kakhulu kungekhona kumazwe aseLatin America kuphela, kodwa kwimpuma ye-hemisphere ukugqithiswa kwe-chorizo kukhula. Ukwakhiwa kwesi sidiboyiyi-powder eyomileyo, eyenza isambulo isahluko esicacileyo esinobonakala kunye nombala obomvu ekunqunywe. Kwizithethe zenkcubeko yamazwe aseLatin America, esikhundleni se-paprika, i-pepper (iindidi ezahlukileyo) okanye umxube we-paprika kunye nesilwane esetyenziswa rhoqo. Ukupheka i-chorizo ebukhali, igallic isetyenziswa kwakhona. Njengamanje, ukulungiselela ukuzaliswa kwe-chorizo, akusebenzi nje inyama yehagu kuphela, kodwa nayo inyama, inyama yehashe, i-oslatin, inyama ye-mule.
I-sausages chorizo kulula ukuyifumana kwivenkile, ingaba isithako sezonkwa ezicocekileyo zeefomini zelizwe.
Isaladi nge-chorizo
Izithako:
- 2 sausages chorizo;
- 3 utamatisi;
- iqela le-parsley, amaqabunga ambalwa e-basil eluhlaza;
- Ii-clove garlic;
- 50 g yeesibini zebhokhwe;
- iqela le-anyanisi eluhlaza;
- ioli yeoli;
- umnyama omnyama;
- ityuwa elwandle;
- 1 tbsp. l. iwayini elimhlophe iwayini.
Ukulungiselela:
I-Chorizo inqunywe kwiisangqa, gazinga kwioli yeoli kuze kube mnyama. Yongeza ii-clove ezinkulu ezikhethiweyo, gazinga eminye imizuzu embalwa. Sika utamatisi zibe ziqhekeza, wongeze u-anyanisi ocoliweyo, iparsley, basil, i-garlic sausages. Gcwalisa iviniga yewayini. Phezulu kunye noshizi olukhulu (ungayisebenzela ngokwahlukileyo, ube ne-snack ene-saladi).
I-Chorizo kunye neembotyi
Ngoko, i-chorizo kunye neembotyi isidlo seqela kwindlela yaseLatini yaseMelika (ungasebenzisa ingqolowa yamanqatha esikhundleni seembotyi - kuya kuba mnandi).
Izithako:
- 3-4 i-sausages chorizo;
- ezimbalwa iipuniji zeoli yezolimo;
- i-bulb (ibomvu engcono);
- pepper e nandi;
- ipilisi yepili eshushu;
- iigrave eziliqela;
- umxube we-cilantro;
- 3-4 utamatisi ovuthiweyo (ungasetyenziselwa ukotya kwi-pulp);
- iviniga yebhasamu;
- 300-500 g yeembotyi eziphekiweyo, umbala ongcono (ungasetyenziselwa emathini);
- i-tomato eshushu;
- isiqingatha seglasi yenkukhu okanye enye umhluzi wenyama.
Ukulungiselela:
Sika i-sausage ibe yinqumle engama-2.5 cm. Siza kucoca i-anyanisi kwaye siwucwebe ngokukhawuleza, peel uze usike igalikhi. Ukuba iitamatato zihlambulukile - i-blanch, i-peel kwaye igalelwe iikhabhi (inqatha ingasetyenziswa ngaphandle kwe-blanching). Siyinqumle iipilisi ngemifutshane emfutshane, nqabela i-pepper kangangoko kunokwenzeka (susa imbewu). Hlanganisa i-cilantro ngommese. Siya kushushu ioli (okanye i-fat fork fat) kwi-pan ephosiweyo. Fry i-chorizo i-pan kwi-frying pan kumacala omabini kwi-hue yegolide ekhangayo, evuselela i-spatula. Sifaka iinqunto ezisikiweyo ze-sausage kwisitya sokukhonza.
Kwamafutha apho iinqunyiweyo ezigayiweyo ze-sausage, zongeza u-anyanisi kunye nepelepele kwipani yokucoca. Ngokukhawuleza gazinga (ungadluli, kodwa gazinga), ugxotha ngefosholo. Yongeza uviniga omncinci uze ufikelele kumanqanaba emi-5-8. Phalaza amanzi (okanye uzalise) kunye