Okuqukethwe
Izinhlobo zobhontshisi
Ubhontshisi obomvu - ubhontshisi obanzi ngosayizi omaphakathi negobolondo elibomvu elimnyama. Ibizwa nangokuthi "izinso", izinso (ubhontshisi wezinso) - esimweni sayo ifana nenso. Ungahlumi ubhontshisi obomvu - ubhontshisi obungavuthiwe uqukethe izinto ezinobuthi. Ngaphambi kokupheka, adinga ukufakwa okungenani amahora ayi-8, ukhiphe amanzi, bese upheka kuze kube yithenda: imizuzu engu-50-60. Ubhontshisi obomvu uvame ukusetshenziselwa ukudla kwaseCreole naseMexico, ikakhulukazi i-chili con carne.
Enye intandokazi yaseMelika Ephakathi neseNingizimu - ubhontshisi omnyama… Lawa ngamabhontshisi amancane anegobolondo elimnyama kanye nengaphakathi elimhlophe eli-creamy elimnandi kancane, i-mealy futhi linambitheka kabi. Kudingeka zifakwe amahora angu-6-7 bese ziphekwa ngehora elilodwa. Ziphekwe ngo-anyanisi omningi, u-garlic nopelepele we-cayenne, noma zisetshenziswa kusobho lobhontshisi odumile waseMexico onenkomo yenkomo.
Ubhontshisi weLima, noma i-lima, edabuka e-Andes. Unobhontshisi omkhulu oyisicaba onesimo “sezinso”, uvame ukuba mhlophe, kepha umnyama, ubomvu, owolintshi futhi unamabala. Ngenxa yokunambitheka kwayo okunamafutha, ibizwa nangokuthi "ibhotela" (ibhotela) futhi ngasizathu simbe iMadagascar. Ubhontshisi weLima udinga ukucwiliswa isikhathi eside - okungenani amahora ayi-12, bese upheka okungenani ihora elilodwa. Ubhontshisi weLima muhle kakhulu kumasobho katamatisi aminyene anezithako eziningi ezomisiwe. Ubhontshisi Wezingane Lima Kunconywa ukuthi ucwilise amahora ambalwa nje.
Ubhontshisi "iso elimnyama" - Olunye lwezinhlobo zezinkukhu, i-cowpea. Unobhontshisi omhlophe osayizi ophakathi nendawo oneso elimnyama ohlangothini futhi unokunambitheka okusha kakhulu. Idume kakhulu e-Afrika, lapho ivela khona, naseningizimu ye-United States nasePersia. Ifakwe emanzini amahora angama-6-7 bese ibiliswa imizuzu engama-30-40. Kusuka kulawa bhontshisi ezifundazweni zaseNingizimu Melika ngoNyaka Omusha benza isidlo esibizwa nge- “Jumping John” (Hoppin 'John): ubhontshisi uxubene nengulube, u-anyanisi othosiwe, ugalikhi, utamatisi nelayisi, okunongwe nge-thyme ne-basil. KwabaseMelika, lawa bhontshisi akhombisa ingcebo.
UMotley Ngabe ubhontshisi ovame kakhulu emhlabeni. Iza ezinhlotsheni eziningi. Pinto - ubhontshisi osayizi ophakathi nendawo, omile okweqanda, onsundu ngokubomvana, onebala “elikhucululiwe” uma liphekiwe. I-cranberry futhi i-borlotti - futhi kucezwana olubomvu ngokubomvu, kepha ingemuva likhilimu, futhi ukunambitheka kubucayi. Zonke lezi zinhlobonhlobo zidinga ukufakwa amahora angama-8-10 bese uzipheka ihora nesigamu. Ijwayele ukudliwa iphelele kumasobho noma ethosiwe, icubuziwe futhi ithosiwe futhi ngezinongo.
Ubhontshisi omhlophe (kunezinhlobonhlobo zayo) - ubhontshisi obuphakathi nendawo. Banokunambitheka okungathathi hlangothi nokuthungwa okunokhilimu - ibhontshisi eguquguqukayo ethandwa kakhulu ekudleni kwaseMedithera. E-Italy, ubhontshisi we-cannellini, ubhontshisi omude futhi omncane, uyagcotshwa bese ufakwa kumasobho amazambane aminyene ngamakhambi. I-Cannellini ifakwa ku-pasta e fagioli - ipasta enamabhontshisi. Ubhontshisi omhlophe ufakwe okungenani amahora ayi-8, bese ubiliswa imizuzu engama-40 kuye emahoreni ayi-1,5.
Azuki (aka angular beans) amabhontshisi amancane ama-oval egobolondweni elibomvu ngokunsundu ngomugqa omhlophe. Izwe lakubo yiChina, futhi ngenxa yokunambitheka kwabo okumnandi e-Asia, kwenziwa ama-dessert, aqale afakwe amahora angama-3-4, bese ebilisa noshukela isigamu sehora. EJapane, i-adzuki nelayisi iyindlela yokwelapha ejwayelekile yoNyaka Omusha. Kwesinye isikhathi kuthengiswa njengokunamathisela okuphelile.
Ezinye izinhlobo zobhontshisi
Ubhontshisi bamaDolichos nge "scallop" emhlophe etshalwa ezindaweni ezingaphansi komhlaba e-Afrika nase-Asia futhi isetshenziswa ezindaweni zokupheka eziningana zase-Asia naseLatin America ngokuhlanganiswa nelayisi nenyama - zithambile kakhulu, kepha azibilisi. IDolichos idinga ukumanziswa amahora angu-4-5 bese upheka cishe ihora.
Ama-lentile aqhamuka ohlotsheni lwemidumba, izwe lakubo yiNingizimu-ntshonalanga ye-Asia. Amalenti ansundu - okuvame kakhulu. EYurophu naseNyakatho Melika, kwenziwa amasobho asebusika ngawo, engeza imifino namakhambi. Kudinga ukufakwa amahora angu-4, bese upheka imizuzu engama-30-40, uzama ukungawudluli.
Amalenti aluhlaza - awumbala onsundu, awudingi ukuwucwilisa, uphekwa cishe imizuzu engama-20.
Ilungiselela okushesha kakhulu red (ikhanda elibomvu) udaliikhishwe egobolondweni - imizuzu eyi-10-12 kuphela. Ngesikhathi sokupheka, ilahlekelwa umbala wayo okhanyayo bese ngokuphazima kweso iphenduka iphalishi, ngakho-ke kungcono ukuyibuka nokuyipheka kancane.
Amalenti amnyama “beluga” - encane kunazo zonke. Bayibiza kanjalo ngoba udali osuphelile uyakhanya, ofana nebeluga caviar. Kuyinto emnandi yodwa futhi iphekwe ngemizuzu engama-20 ngaphandle kokucwilisa. Ingasetshenziselwa ukwenza isitshulu ngefennel, shallots ne-thyme, bese ufaka amakhaza esaladini.
ENdiya, amalenti asetshenziswa kakhulu ehlutshiwe futhi echotshoziwe, efomini wanika: obomvu, ophuzi noma oluhlaza okotshani, okumunyethwe ngamazambane acubuziwe. Okuvame kakhulu i-uraddal: amalenti amnyama, ngesimo esihlutshiwe aphuzi. Ama-burger yemifino amnandi kakhulu enziwa ngamazambane anje acubuziwe, futhi i-curry ingenziwa nge-dal engaphekiwe, engeza, ngaphezu kwezinongo, u-anyanisi, utamatisi nesipinashi.
I-Peas - ophuzi noluhlaza okotshani - kukhula cishe kuwo wonke amazwekazi. Isobho le-pea elidumile emhlabeni wonke lenziwa ngezinhlamvu ezivuthiwe zezinhlobo ezinamakhasi ezomisiwe ngokwemvelo ensimini, kuyilapho imbewu engavuthiwe - ikakhulukazi engeyona eye-mealy, izinhlobo zobuchopho - iqandisiwe futhi ikheniwe. Ama-peas aphelele afakwe amahora ayi-10 abiliswe amahora angu-1-1,5, bese kuhlukaniswa uphizi - imizuzu engama-30.
Mash, noma ubhontshisi wegolide, noma i-mung dal, amancane, uphizi onesikhumba esijiyile odabuka eNdiya ongaba luhlaza, nsundu noma mnyama. Ngaphakathi kunezimbewu ezithambile, ezimnandi zombala ophuzi wegolide. IMash ithengiswa iphelele, iyahluzwa, noma iyaqotshwa. Akudingekile ukucwilisa ubhontshisi we-mung oqoshiwe - awupheki isikhathi eside: imizuzu engama-20-30. Futhi lonke lingamanziswa isikhashana ukuze lipheke ngokushesha, kepha selivele liphekwe kusuka emizuzwini engama-40 kuya ehoreni eli-1. Lokho izitolo ezinkulu ezivamise ukubiza ngokuthi “amahlumela esoya” empeleni cishe amahlumela obhontshisi we-mung. It, ngokungafani namahlumela esoya, ingadliwa iluhlaza.
Iphuphu-ipea, i-Spanish, noma i-Turkish, noma i-peas peas, noma i-garbanz, ingenye yezitshalo ezisakazeka kakhulu emhlabeni. Imbewu yayo ifana nepea - beige ekhanyayo ngombala, enesihloko esicijile. Amachickpeas athatha isikhathi eside ukupheka: okokuqala, udinga ukuwacwilisa okungenani amahora ayi-12, bese upheka cishe amahora amabili, uzama ukungawudli ngokweqile - ngaphandle kokuthi ufuna ukwenza ngawo amazambane acubuziwe. IChickpea puree iyisisekelo se-snack esidumile sase-Arabia, i-hummus. Esinye isikhalazo senziwa ngaso, esishisayo yi-falafel. Izinkukhu ezihlwanyelwe zi-appetizer enhle kakhulu, eyanelisa kakhulu, ebabayo kancane noma engeza kusaladi.
Iminyaka eyizinkulungwane ezine soy kwakungokunye kokudla okuyinhloko eChina, kepha eNtshonalanga kwaqala ukusabalala kuphela ngawo-1960. Ubhontshisi weSoya awunayo i-cholesterol, kodwa ugcwele izakhi zomzimba, kufaka phakathi inani elikhulu lamaprotheni agayeka kalula. Kepha ngasikhathi sinye iqukethe okubizwa ngama-inhibitors okuphazamisa ukumunca ama-amino acid abalulekile. Ukuze uwahlukanise, isoya idinga ukuphekwa kahle. Okokuqala, ubhontshisi ufakwe okungenani amahora ayi-12, bese amanzi ekhishwa, agezwe, ambozwe ngamanzi ahlanzekile futhi alethwe emathunjini. Ihora lokuqala kufanele babilise ngamandla, bese kuthi amahora angama-2-3 alandelayo - bambe.