Okuqukethwe
Incazelo
Esikhathini esingengakanani esidlule, ama-langoustines abengaziwa kakhulu yizakhamizi zethu, kepha manje lezi zibiliboco ziya ngokuya zethembe emakethe.
Zihlukaniswa yinyama yethenda, ukunambitheka okubucayi nosayizi omangalisayo, okwenza zikulungele ukupheka futhi zibukeka zizinhle ngisho nasetafuleni lemikhosi. Ngaphandle kwalokho, ama-langoustines awusizo kakhulu. Ngamafuphi, lezi zinhlanzi zasolwandle kufanele zikwazi kangcono.
Ososayensi bathi la ma-crustaceans avela ezinhlotsheni zeNephrops norvegicus nePleoticus (Hymenopenaeus) muelleri. Lezi zamuva zikhanya kancane, zibomvu kakhulu kune- "Norwegians", kepha ngamagama we-gastronomic lezi zinhlobo ziyefana.
Njengamanye ama-crayfish aphezulu, ama-langoustines akhetha amanzi ahlanzekile, acebile oksijini futhi amahhala. Bathanda indawo enamadwala enemigodi eminingi emincane, imifantu nezinye izindawo zokukhosela. Bahola indlela yokuphila eyimfihlo, begwema ukusondelana namanye ama-langoustine nezinye izakhamuzi zolwandle. Njengokudla bakhetha ama-crustaceans amancane, izibungu zabo, ama-molluscs, amaqanda ezinhlanzi nenyama yabo (imvamisa inyama).
Igama elithi "waseArgentina" egameni lisikisela ukuthi lezi zimfanzi ezimnandi zitholakalaphi. Ngempela, amanzi asogwini ePatagonia (isifunda esifaka eningizimu ye-Argentina neChile) ayisikhungo sokudoba ezimboni kwama-langoustines. Kepha indawo yangempela yokusatshalaliswa kwama-langoustines ibanzi kakhulu, kufaka phakathi amanzi oLwandle iMedithera neNyakatho Yezilwandle.
Izici zegama
Ama-langoustine athola igama lawo ngokufana kwawo ne-lobster ye-canonical. Ngasikhathi sinye, ngenxa yobusha obufanayo, kwesinye isikhathi zitholakala ngaphansi kwamagama ahlukile - njengalokho zibizwa kwamanye amazwe. Isibonelo, kwabaseMelika, lezi yizimfanzi zase-Argentina, zabahlali base-Central Europe, ama-lobster aseNorway (ama-lobster).
Baziwa kangcono kumaNtaliyane nakomakhelwane babo abaseduze njenge-scampi, nakwabakhileyo eBritish Isles njengezimfanzi zaseDublin. Ngakho-ke, uma ubona elinye lalawa magama encwadini yokupheka, yazi ukuthi sikhuluma ngama-langoustines.
Usayizi weLangoustine
Usayizi ungomunye umehluko omkhulu phakathi kwezimfanzi zase-Argentina nezihlobo eziseduze kakhulu: ama-lobster nama-lobster. Ama-Langoustines mancane kakhulu: ubude bawo obukhulu bungu-25-30 cm ngesisindo esingaba ngama-50 g, kanti i-lobster (lobster) ingakhula ifike kuma-60 cm nangaphezulu, i-lobster - ize ifike ku-50 cm.
Usayizi weLangoustine wenza kube kuhle ukugcoba, i-skillet, i-oven noma i-stewpan. Lezi zibiliboco zibamba kahle ku-rack rack ne-skewer, zilungele ukusikwa, futhi zibukeka kahle etafuleni lokugubha.
AmaLangoustine ayatholakala ngosayizi abahlukahlukene. Naka ukumakwa:
- I-L1 - inkulu, inenhloko - 10/20 PC / kg;
- L2 - okulingene nenhloko - 21/30 ama-PC / kg;
- L3 - encane, enekhanda - 31/40 PC / kg;
- I-C1 - enkulu, engenakhanda - 30/55 ama-PC / kg;
- I-C2 - emaphakathi, engenakhanda - ama-PC ayi-56/100 / kg;
- I-LR - engalinganiselwe ngosayizi - enekhanda - 15/70 PC / kg;
- I-CR - engalinganiselwe ngosayizi - ngaphandle kwekhanda - 30/150 PC / kg.
Ukwakheka nokuqukethwe kwekhalori
Inyama yeLangoustine iqukethe izakhi zomzimba eziningi, kufaka phakathi i-phosphorus, i-zinc, i-iron ne-selenium. Amagremu ayikhulu womkhiqizo aqukethe amaphesenti angama-33 e-RDA ye-iodine nethusi, amaphesenti angama-20 e-magnesium namaphesenti angaba yishumi e-calcium.
- I-Cal 90
- Amafutha 0.9g
- Amakhabhohayidrethi 0.5g
- Amaprotheni 18.8g
Izinzuzo zama-langoustines
Kuzoba mnandi ukwazi ukuthi i-langoustine ibhekwa njengomkhiqizo onama-khalori aphansi. Njengoba iqukethe i-98 kcal kuphela nge-100 g yomkhiqizo, akunakwenzeka kuphela, kepha futhi kuyadingeka ukusebenzisa i-langoustine ngesikhathi sokudla.
Ukwakheka kwenyama enama-langoustines, ngokusetshenziswa kwawo kaningi, kusiza ekuqiniseni amathambo nezinwele. Iphinde ithuthukise umbono nesimo sesikhumba, inyuse amasosha omzimba, ubuchopho busebenza ngokukhiqiza ngokwengeziwe, futhi imetabolism iyathuthuka. Ososayensi bakhombisile ukuthi ama-langoustines angena esikhundleni semithi elwa nokudangala.
Njengeqiniso lokuthi uma ulahla ngokuphelele inyama yezilwane bese uyifaka esikhundleni sokudla kwasolwandle, umphumela uzoba mkhulu kakhulu futhi ube ngcono. Inyama yeLangoustine ekwakhiweni kwayo ingashintsha ngokuphelele noma iyiphi enye inyama. Ukukhululeka kokuhlanganiswa kokudla kwasolwandle kunomthelela ekugcwalisweni okuhle futhi okusheshayo komzimba ngawo wonke amaminerali awusizo.
Ukulimaza nokuphikisana
Ukungabekezelelani ngakunye komkhiqizo.
Indlela ukukhetha
Ama-langoustine asemashalofini ezitolo zesimanje zokudla kwasolwandle angahlukaniswa abe izinhlobo ezimbili: i-langoustine emaphakathi (cishe amasentimitha ayishumi nambili) kanye nezinkulu (kufika kumashumi amabili nanhlanu). Ngesikhathi sokuthuthwa kwala ma-crustaceans, izinkinga ezithile zivame ukuvela, ngoba azikwazi ukuba khona ngaphandle kwamanzi.
Futhi kuyinto engathandeki ukubandisa ama-langoustines, ngoba lapho iqandisiwe, inyama yawo iba buthakathaka kakhulu futhi ilahlekelwe ukunambitheka kwayo okumangalisayo. Kepha uma kuthengiswa kukhona ama-langoustine afriziwe futhi abilisiwe. Lapho ukhetha ukudla kwasolwandle, udinga ukunquma ikhwalithi yalo ngephunga.
Ukungabikho kwephunga lesici senhlanzi esibayeni esiphakathi komsila negobolondo kukhombisa ukusha. Inyama yekhwalithi ephezulu ye-langoustine, etholakala engxenyeni yomsila, inokunambitheka okucwengisiswe kakhulu, okunoshukela kancane futhi okubucayi.
Ungagcina kanjani
Ama-Langoustines alungiswa kahle ngokushesha ngemuva kokuthenga. Kepha uma uthenge ukudla kwasolwandle okufriziwe, khona-ke kungagcinwa efrijini ngokukufaka esikhwameni sepulasitiki.
Ungawapheka kanjani ama-langoustines
Ebuningini bokudla kwasolwandle, ama-langoustines aphakathi kwezibiliboco ezinhle kakhulu futhi ezimnandi ezinambitheka kamnandi kakhulu. Ngokungafani ne-crayfish, i-lobster, noma i-lobster, i-scampi inezinzipho ezingenalutho (ayikho inyama). Ubumnandi obuphambili ngumsila we-crustacean.
Ukuze ulungiselele kahle i-langoustine, kufanele ibiliswe, isikwe, iphekwe, ifakwe isitshulu, futhi iphakelwe kahle.
I-Scampi iyabiliswa ukuze inyama ihlukaniswe kahle negobolondo, into ebaluleke kakhulu ukungabi nokweqa ngokweqile, ngaphandle kwalokho i-langoustine izonambitha njenge-raber. Eqinisweni, lokhu akupheki, kepha kushiswa ngamanzi abilayo, ngoba ama-crustaceans adinga ukucwiliswa emanzini abilayo ngamaqoqo amancane amasekhondi angama-30-40.
Ngemuva kokukhipha emanzini abilayo, ama-langoustines kufanele anqunywe ngokushesha, ahlukanise inyama ne-chitin. "Ukukhishwa" kwenyama kungokulandelayo: sihlukanisa umsila egobolondweni, bese sicindezela kancane ngohlangothi olubuthuntu lommese ophakathi komsila, ngemuva kwalokho sikhame inyama iphume "kushubhu" le-chitinous.
Qaphela ukuthi igobolondo nezinzipho kungasetshenziswa kabusha njengesinongo esinephunga lokwenza umhluzi noma isosi yasolwandle exotic.
Inyama yomsila waseNorway iyisithako sezitsha eziningi zaseYurophu. AmaNtaliyane awangezela ku-risotto, abaseSpain bawafaka kwi-paella, amaFrance akhetha i-bouillabaisse (isobho elicebile lenhlanzi eliqukethe izinhlobo eziningana zokudla kwasolwandle).
Ngendlela, e-cuisine yaseJapan kukhona nezitsha ezivela ku-lagustin, ngokwesibonelo, i-tempura, lapho kunikezwa khona inyama yethenda nge-batter elula.
Indlela elula yokulungisa nokuphaka i-scampi ekhaya yi-langoustine embhedeni we-grill. Ukwenza lokhu, okokuqala "sikhipha" inyama emisila, bese siyithambisa nge-marinade yamafutha abo omnqumo nge-mint ne-basil, sibeke inyama nemifino ku-grill. Amaqabunga ambalwa e-ulethisi kanye nososo oshizi oshizi uzohlinzeka ngokukhonza okuhle futhi okumnandi.