Ukukhetha

Ungawanika kanjani amasaladi yemifino, inyama kanye nezinkukhu ukunambitheka okubabayo, okuthambile? Yebo, ukukhethwa. Le ndlela yokupheka ithandwa kakhulu eKorea.

Kuvela kubo ukuthi samukela izindlela zokupheka izaqathe zaseKorea, iklabishi, i-zucchini, ama-beet. Mhlawumbe, kuwo wonke amadolobha emakethe ungathola abamele ubuzwe bethengisa imifino eqoshiwe, amakhowe, ushizi we-tofu nezinhlanzi zasolwandle, kanye nezinye izibiliboco eziningi.

Ezweni lethu, izitsha eziqoshiwe zivame ukusetshenziselwa amadili emikhosi kanye nesikhathi sasebusika, futhi izakhi ze-pickling zisetshenziselwa ukuwafaka nokupheka ama-kebabs.

Ingqikithi ye-pickling ukusetshenziswa kwe-acetic noma i-citric acid, kanye nazo zonke izinhlobo zezinongo namakhambi okupheka izitsha ezahlukahlukene.

AmaMarinades, kuya ngokuqukethwe yi-acetic acid kuwo, ahlukaniswe ngamaqembu ama-4:

• I-acidic encane (0,2 - 0,6% acid);
• I-acidic ngokulinganisela (0,6-0.9% acid);
• Umuncu (1-2%);
• Okubabayo (ikakhulukazi ama-marinade agcwele). Okujwayelekile kokudla kukazwelonke kwesiHungary, isiBulgaria, isiGeorgia, isiMoldova nesiRomania.

Kungcono ukusebenzisa i-marinade ene-asidi encane, ejwayelekile emzimbeni wethu futhi engeyona ingozi empilweni!

Ukuhlanza inyama

Inyama enososo isetshenziselwa ukwenza ama-kebabs, futhi kwesinye isikhathi kumane kuyisitshulu, kuphekwe nesitsha eseceleni ne-gravy. Inyama enososo kuvela ithambe kakhulu futhi imnandi.

Izisekelo zokupheka: inyama ithelwa ngewayini noma uviniga, kuhlanganiswe nezinongo (izinhlobo ezahlukahlukene zikapelepele, amaqabunga e-bay, u-anyanisi, aqoshwe emasongweni, ugarlic). Ingxube ishiywe amahora ayi-8-12 eshalofini elingezansi lesiqandisisi. Futhi ngemuva kwalokho kulungiswa ngokuya ngeresiphi ekhethiwe.

Ukuqoqa izinkukhu

Inyama yenkukhu izothola ukunambitheka okukhethekile nephunga ngenxa yokutholwa. Ngenxa yalokhu, inyoni elungiselelwe ngaphambilini ibekwa ku-marinade equkethe uviniga noma iwayini, kanye nezinongo. Ngaphezu kwalokho, imayonnaise ingezwa kwi-marinade yokunambitheka. Ngemuva kwamahora ayi-8-10 wokuhambisa emanzini, izinkukhu sezikulungele ukupheka. Isitshulu senkukhu esenziwe ngokusebenzisa le ndlela sinambitheka njengenkukhu eyosiwe.

Ukudoba izinhlanzi

Le recipe ayivamisile ukusetshenziswa. Kakhulu lapho bafuna ukupheka ama-kebabs ezinhlanzi noma ukubhaka inhlanzi kuhhavini. Ngezinhlanzi ezihamba emanzini, ungasebenzisa iresiphi yangaphambilini. Into esemqoka ukukhetha izinongo ezifanele yena.

Ukukha imifino yamasaladi

Kuthatha imizuzu engama-30 kuphela ukulungiselela amasaladi aseKorea azwakalayo, njengamasaladi wesanqante. Ngenxa yalokhu, imifino igayiwe noma iqoshwe kahle ngommese. Bese ufaka uviniga omncane, ongcono kune-apula cider, nezinongo zakho ozithandayo. Isaladi ivaliwe ngesivalo futhi ishiywe imizuzu engama-25. Ngemuva kwalokho, ungayinonga ngamafutha, uhlobise ngamakhambi bese ukhonza.

Uma imifino elukhuni (ngokwesibonelo, ubhontshisi) noma imifino eqoshiwe kancane ifakwa emanzini anosawoti, imvamisa indlela yokuthwebula noma yokusiphuza isetshenziswa kuqala, futhi kuphela ngemuva kwalokho iqhubekela ekukotweni, okunika imifino ukunambitheka okukhethekile.

Ukukha imifino nezithelo ukuze kulondolozwe

Imifino yokulondolozwa iyahlungwa, ihlutshiwe, isuse zonke izinhlobo zamabala nezinkinga. Sika izingcezu noma izithelo ezigcwele zifakwa embizeni, ngezansi lapho izinongo zibekwa khona kuqala. Ama-marinade, ama-clove, izinhlobo ezahlukahlukene zepelepele, isinamoni, imbewu ye-caraway, ugarlic, idill, i-horseradish, iparsley nesilimo esidliwayo esinamagatsha anamanzi kuvame ukusetshenziswa, kanye ne-marjoram ne-savory.

Imbiza egcwele ama-hanger ilungele ukuthulula i-marinade. Inani le-marinade elidingekayo libalwa ngokomthetho: kudingeka amagremu angama-200 we-marinade embizeni eyodwa-litre, okungukuthi, ukugcwaliswa kwe-marinade kuthatha cishe amaphesenti angama-40 wevolumu yembiza.

I-marinade iphekwe kahle epanini loqweqwe lwawo. Ukwenza lokhu, engeza usawoti kanye noshukela emanzini, ubeke umlilo, ulethe ngamathumba bese ubilisa imizuzu eyi-10. Kulungile kuya kuma-degree angama-80-85, engeza uviniga bese ugcwalisa izimbiza ngokushesha nge-marinade. Amakhava kufanele asetshenziswe kuphela ahlanganiswe, ama-iron abhujiswa isenzo se-acetic acid.

Ukuthola ukunambitheka okuhle kakhulu, ukudla okunjalo okusemathinini kufanele "kuvuthwe" ngemuva kokuthungwa. Ngesikhathi sokugcinwa kokulondolozwa okufakwe emanzini anosawoti, izithelo zifakwa iphunga nezinongo. Ukuvuthwa, ukudla okusemathinini kuthatha izinsuku ezingama-40 kuye kwezingama-50, kuya ngezinhlobonhlobo zemifino nezithelo, kanye nezinga lokugaya kwazo.

Ukugcinwa kwama-marinades

AmaMarinade ngokuvamile agcinwa ezindlini ezingaphansi nakumakhabethe. Ukugcinwa ezimweni zasekamelweni nakho kuyamukeleka. Emazingeni okushisa angaphansi kuka-0 degrees, kunengozi yokuba amathini abanda.

Izinguquko zokushisa okucijile azamukeleki, ngoba lokhu kwehlisa izinga lokudla okusemathinini. Ekushiseni okuphezulu kokugcina (ama-30 - 40 degrees), ikhwalithi yama-marinades iyawohloka, izinto eziwusizo ziyalahleka ezithelweni, futhi ukunambitheka kwazo kuyawohloka. Imifino iba buthambile, ayinambitheki. Emazingeni okushisa aphezulu okugcina, kudalelwa izimo zokuqongelela ubuthi obuyingozi empilweni.

AmaMarinade agcinwa unyaka owodwa egumbini elimnyama. Ekukhanyeni, amavithamini abhujiswa ngokushesha, umbala womkhiqizo uyawohloka.