Kuthatha izinsuku ezingama-20 ukulungiselela i-sriracha sauce. Udinga ukuchitha amahora we-2-3 ekhishini.
Ungayipheka kanjani i-sriracha
Imikhiqizo
Upelepele oshisayo (i-jalapeno, i-Tula, i-serrano, i-fresno chili noma izinhlobo zesikhumbuzo) - 1 kilogram
I-garlic - 1 ikhanda lonke
Ushukela (kahle onsundu) - uhhafu wengilazi
Usawoti - 1,5 wezipuni
Uviniga 5% (i-apple cider ingasetshenziswa) - izipuni eziyi-5
Uyenza kanjani i-sriracha sauce
1. Geza bese womisa upelepele nge-napkin.
2. Gqoka amagilavu ezandleni zakho ukuze ungashisi izandla zakho, unqume isiqu kupelepele ngamunye.
3. Cwecwa ugarlic, usike amazinyo kusuka ku-rhizome.
4. Faka upelepele, ugalikhi endishini, engeza izipuni eziyi-1,5 zikasawoti nengxenye yengilazi kashukela.
5. Usebenzisa i-blender, gaya zonke izithako zibe yi-puree.
6. Thela ingxube embizeni engu-3-litre ukuze ushiye indawo yemikhiqizo yokuvutshelwa, okuzokwandisa umthamo wengxube.
7. Beka isivalo embizeni ngokukhululeka.
8. Susa imbiza endaweni emnyama, gcina ekamelweni lokushisa izinsuku eziyi-10: ngemuva kosuku olungu-1, amabhamuza azovela, akhombisa ukuqala kwenqubo yokuvutshelwa.
9. Ngemuva kwezinsuku eziyi-7, ngomhla ka-8, engeza izipuni ezi-2 zikaviniga; kowesi-8 wezipuni ezi-2 zikaviniga, ngomhla ka-9 isipuni esisele soviniga. Kulokhu, i-sauce ayidingi ukushukunyiswa - uviniga uzozihlakazela ngokwawo.
10. Ngosuku lwe-10, gaya isosi nge-blender.
11. Ukugaya ngesihlungo, dlulisa ingxube ye-sriracha epanini noma epanini elibiyelwe ngodonga.
12. Beka ipani emlilweni omncane bese ubilisa isosi ebufuneni obufunayo - kuhle, kufanele uthole ukufana kwesoso esijiyile.
13. Hlanza izimbiza namabhodlela.
14. Thela i-sriracha ezitsheni, jikisa futhi upholile - ngemuva kwezinsuku eziyi-10 usoso uzobe usulungele ngokuphelele.
Gcina i-sriracha sauce ekamelweni lokushisa.
Amaqiniso amnandi
- ISriracha ngusoso waseThailand oqanjwe ngomuzana lapho wasungulwa khona ngumama wekhaya, uSi Racha. Ngesikhathi ethola udumo, owesifazane owasungula usoso wathengisa amalungelo okukhiqiza enkampanini enkulu yaseThai. Kusukela lapho, isoso selinqobe kancane kancane izinhliziyo zochwepheshe bezokupheka emhlabeni wonke. Ngokuhambisana nalokhu, kwaqanjwa usosi ofanayo e-United States, futhi lapho ukufana sekucaca, zombili izinsalela zahlanganiswa ngegama lokuqala. Kodwa-ke, imibono yokuthi ngubani umdali we-sauce ongafani namanje, futhi ngo-2015 baze baqopha idokhumenti mayelana nemvelaphi yesosi.
- Uma ucubungula upelepele, ngenxa yobukhali bawo, ungasha isandla sakho noma ucasuke. Ngakho-ke, kunconywa ukusebenzisa amagilavu we-polyethylene alahlwayo.
- Ezingxenyeni zokuqala, ezishisayo zepelepele zisetshenziselwa ukupheka usoso we-sriracha. Kodwa-ke, ngenxa yezintandokazi zokunambitheka kwamaRussia, izinhlobo ezinokunambitheka okubabayo ngokusesilinganisweni zikhonjiswe kuresiphi enikeziwe.
- Ukusheshisa ukulungiswa kwe-sriracha, ungasika imbewu (zidingeka kakhulu ukuvutshelwa) bese ubilisa ingxube ngokushesha ukungaguquguquki kwesosi. Kepha ukunambitheka kwasekuqaleni nobumuncu kuzonyamalala.
- I-Sriracha sauce, ngokulawulwa kokuhlanzwa kwekhwalithi ephezulu yamathini, ingagcinwa kuze kube unyaka ongu-1, kepha akunconywa ukugcina ikani elivulekile le-sriracha isikhathi esingaphezu kwesonto elilodwa. - I-sauce, ngaphezu kokukhonza kwakudala ngenyama nenhlanzi, ilungele amajusi akhanyayo, ushizi oqinile, i-jamon, inyama ebhemayo nezitshulu zemifino.
– Uma kuvela ukuthi upelepele oshisayo ushisa kakhulu, ungashintsha ingxenye yawo uhlanganise nebell pepper. Uma umkhiqizo wokugcina ubabile kakhulu, ungaxuba usoso nemayonnaise noma ukhilimu omuncu ukunambitha. Ungashintsha ushukela onsundu ku-iresiphi ngoshukela ojwayelekile, noma usebenzise ushukela wesundu. Umbala we-sauce oqediwe ngqo uncike kumbala wepelepele osetshenzisiwe.
- Isoso ye-Sriracha ingangena esikhundleni sanoma yimaphi amasoso adume kakhulu e-Tabasco, i-horseradish, i-adjika, i-satsebeli. Njengabafowabo, ngenxa yobunzima be-sriracha, iyajabula, yelapha ama-hangovers futhi ivuselele imikhuhlane.