Kungekudala, eRussia nakwezinye iindawo eziseSoviet, i-pan-Asian cuisine (oko kukuthi, isiTshayina, isiJapane, isiThai nesiThai nezinye iindawo zasePacific-Asia) zithandwa kakhulu.
Ingcambu ye-ginger yintsimi yeengcambu kunye ne-spice ecocekileyo kakhulu kunye nengqiqo ebukhali, enye yemveliso yemveli kwi-pan-Asian cuisine.
I-ginger ephawulisiweyo, kunye ne-fresh, inezixhobo zonyango, ivuseleleke kwimvula ebanda kakhulu, inegalelo eluncedo kuwo wonke umzimba womzimba ngokusetyenziswa ngokufanelekileyo, ihlambulula ngokugqithiseleyo i-taste buds ngaphambi kokudla inyama, intlanzi kunye nevenkile zaselwandle.
Unako ukuhlambulula ingcambu yeginger kunye nasekhaya, ukuxelele indlela elungileyo nelihle ngayo ongayenza.
Indlela yokuhlamba i-ginger kwilayisi okanye iviniga?
Le ndlela ingaqwalaselwa njengesiqhelo.
Izithako:
- Ingcambu ye-ginger isanda-500 g;
- iviniga irayisi okanye i-plum - 2,5-5%-malunga ne-200 ml;
- ushukela - 4 tbsp. iipuni;
- i-vodka-rice-fortress malunga ne-20% (ngenxa okanye uShaoxing irayisi yewayini, okanye i-myrin, ngoko ishukela ayimfuneko) - 5-8. iipuni;
- ipilisi yewayini okanye i-cherry, okanye i-pink pin pink 200ml.
Ukulungiselela
Phuma iingcambu zam kwaye uyomise nge-napkin, uyifake kunye ne-peeler ye-vegetable, udibanise ukuze izicucu ezincinci, ezinjengeepalals, zifumaneke. I-ginger encinci ye-prisalivaem kwaye usethe ukubilisa amanzi epanini (iziqwenga zetayilanga mazibe ne-salted encinci ngeli xesha). Bilisa i-ginger into yamanzi abilayo 1 ngomzuzu uze uhlale kwi-colander.
Sipheka i-marinade: xuba i-vodka, iwayini, iviniga kunye noshukela, yizisa kwimathumba. I-plum iwayini okanye uMartini othandekayo uya kufakazela ngokukhawuleza iwayini elidumile lewayini leMoldavia. Awunakubilisa umxube, kodwa ufudumeza kushushu kumanzi amaminithi angama-20, ngoko ke siya kugcina zonke izakhiwo eziwuncedo zezithako ezenza i-marinade.
Sibeka i-ginger kwisilazi esicocekileyo okanye kwisibhobho se-ceramic kwaye uzalise nge-marinade eshushu. Vala isiqhekeza uze uyipholise, uze uyibeke kwisityuli sefriji iintsuku ezi-3.
Umbala we-ginger ogqityiweyo unokusondelana nalabo okanye ezinye iifoto zepinki okanye eziphuzi.
Ukugcina i-ginger, ukucoca ngokukodwa kule recipe kunokwenzeka ezinyangeni ezi-3 kwifriji kwisitya esivaliweyo.
Indlela yokuhlamba isinki ngeviniga evamile?
Kulula kakhulu: esikhundleni seviniga yeerayisi, sebenzisa nayiphi na isithelo seviniga yemvelo. Sebenzisa i-vinegar ebonakalayo, uyakwazi, kodwa ayiyi kuba yintlekisa (ukusebenzisa isitshixo nje kuphela). Ungaphinda ufake indawo yerayisi vodka kunye nesiqhelo (ngokuqinisekileyo, ngokunciphisa isixa 2).
Indlela yokuhlamba i-ginger ekhaya - enye iresiphi
Izithako:
- i-ginger entsha (imifuno yeengcambu) - 300 g;
- i-lemon - i-1 piece;
- i-lime - 1 piece;
- ipilisi ebomvu eshushu ebomvu - 1 pc. (unokuba ngumntwana omdala, uluhlaza);
- igalikhi - amaqhekeza ama-5;
- nobusi bendalo - 2 tbsp. iipuni;
- i-soy sauce - 1 tbsp. isipuni;
- iziqholo zomhlaba (coriander, cloves);
- i-rum light - 60 ml;
- amanzi - 200 ml.
Ukulungiselela
Iingcambu ezihlambulukileyo ezomileyo zelinki zihlanjululwa kunye ne-peeler yemifuno kwaye zityunyiwe (njengokungathi, iipalali). Sipheka iziqwenga zeginger
Sibeka amacwecwe amancinci e-ginger kwiglasi okanye isitsha se-ceramic.
Senza i-marinade ebandayo: sidibanisa ijusi lemon, i-juice juice, i-sauce sauce, ubusi, i-rum kunye neziqholo. Unokongeza ngaphezu kwe-100 ml yamanzi kwi-marinade. Gcwalisa lo mxube nge-ginger, vala isikhephe uze uyithumele kwisiqandisini ubuncinane beeyure ezingama-24.
I-Ginger, ehlanjululwe ekhaya ngaphantsi kweli phepheni ifanele izitya zaseVietnam, isiCambodia, isiThai, isiPhilippines kunye ne-Indonesian.