Imikhiqizo eyinhloko ye-oriental cuisine irayisi. ama-noodle, i-lemongrass, i-curry paste, ubisi lukakhukhunathi, i-chili, i-ginger, i-wasabi, i-chutney, i-miso, i-garam masala, i-tofu chai nokunye.

irayisi

irayisi - cishe umkhiqizo oyinhloko we-Asian cuisine. EJapane, basebenzisa irayisi eliyindilinga ukwenza i-sushi, enamathela ngesikhathi sokupheka. Irayisi le-jasmine elinuka okusanhlamvu okude, elaziwa nangokuthi i-Thai frangrant, lidumile ekudleni kwase-Thai. Isetshenziswa kuma-dessert aseThailand futhi ibiliswa obisini lukakhukhunathi. Ilayisi elibomvu yaziwa naseThailand. E-India, okuthandwayo kunikezwa irayisi ende yokusanhlamvu - i-basmati, indica.

Ama-noodle

Ama-noodle amafomu ahlukahlukene enziwe ngofulawa wokusanhlamvu okuhlukahlukene (hhayi okusanhlamvu kuphela) athandwa kakhulu kuwo wonke amazwe ase-Asia. Omunye odume kakhulu - ama-noodle amaqanda kusuka kufulawa kakolweni namaqanda. Ama-noodle engilazi izacile futhi isobala, yenziwa ngobhontshisi wegolide. Kuhamba kahle kakhulu ngamasaladi, amasobho nezitsha ze-wok. Ama-noodle elayisi enziwa ngofulawa welayisi. Kuvame ukubhakwa noma kuphakwe nemifino, inkukhu, noma izimfanzi.

Kunezinhlobo ezimbili zendabuko zama-noodle eJapan - isitofu futhi udon… I-Soba ama-noodle ama-buckwheat azacile afika ngemibala emine kuye ngesizini. I-soba evame kakhulu insundu - umbala wekwindla. Eminye imibala eluhlaza okotshani, obomvu ehlobo kanye nomhlophe wasebusika. Ama-noodle e-Udon enziwa ngokolweni. Ama-noodle kakolweni ujiyile futhi ulula ngombala. Kokubili i-soba ne-udon kunikezwa kokubili kubanda nokushisayo, ngesoso yesoya noma i-dashi sauce. Uhlobo lwesithathu oludumile lwe-noodle e-Japan flat noma ama-noodle kakolweni waseShayina ahanjiswa nenyama noma ngomhluzi obabayo.

Isoso lezinhlanzi

Isoso lezinhlanzi Isithako esibaluleke kakhulu ku-cuisine yase-Asia ikakhulukazi eThailand. Isoso yezinhlanzi yenziwe nge-enzyme yezinhlanzi eziwuketshezi futhi isetshenziswa esikhundleni sikasawoti. Ngezindlela eziningi, kufana nesoya.

Amabele kalamula

Amabele kalamula Isitshalo esineziqu esinikeza ukudla kwaseThailand ukunambitheka kwangempela. Amaqabunga aqinile, isibani esingaphansi kanye nengxenye engaphezulu ye-lemongrass kuyanqunywa, futhi isiqu se-lemongrass sinezelwa ezitsheni zezinhlanzi, isobho, nesitshulu senyama. Ngaphambi kokukhonza, izingcezu ze-lemongrass ziyasuswa esitsheni. I-lemongrass eqoshiwe noma ephansi ibuye isetshenziswe kuma-marinades noma amasoso onyaka. Ikhiqizwa futhi njenge-paste.

I-Curry inamathisela

I-Curry inamathisela esetshenziswa ezitsheni ezivela emazweni amaningi asempumalanga. Ukuqina kwe-curry paste kuncike ezithakweni ezintsha: i-chili eningi, i-galangal, i-lemongrass, i-garlic, amakhambi nezinongo. Inhlama ye-curry esetshenziswa kakhulu eluhlaza, ebomvu nephuzi. Inhlama ye-curry yase-Thai ilula futhi iqabula ngokunambitha kune-Indian curry paste. Ukunambitheka kwayo kwembulwa phakathi nokubilisa isikhathi eside.

Ubisi lukakhukhunathi nokhilimu kakhukhunathi

Ubisi lwekakhukhunathi futhi ukhilimu kakhukhunathi Ziyizithako ezibalulekile ezitsheni eziningi zase-Asia. Ubisi lukakhukhunathi lutholakala ngokufaka amanzi ku-pulp kakhukhunathi ovuthiwe. Ingxenye ecebile ye-infusion ephumela ihlukaniswa futhi ithengiswe njengokhilimu kakhukhunathi. Ungenza kalula ubisi lukakhukhunathi noma ukhilimu kakhukhunathi ekhaya ngokuxuba impushana kakhukhunathi elungisiwe emanzini. Ubisi lukakhukhunathi nokhilimu kakhukhunathi kunikeza ukunambitheka okuthambile, okucebile futhi kulungele kokubili izitsha ezinoshukela nezimnandi. Impushana kakhukhunathi nayo ingafakwa ekudleni. Gcina iphakethe elivuliwe lempushana kakhukhunathi esiqandisini. Ubisi lukakhukhunathi olulula (6%) luyatholakala futhi nokudayiswa.

Chile

Chile Ingabe isinongo esivame ukusetshenziswa emazweni ase-Asia. Upelepele omusha unombala oluhlaza okotshani; lapho sezivuthiwe, zishintsha kokubili umbala nokuma. Nokho, upelepele uhlezi ushisa, usha futhi womile. Uma i-chili incane, ishisa kakhulu. I-pungency inikezwa yi-substance capsacin. Ushizi ungengezwa ekudleni okusha, okomisiwe, noma njengamafutha e-chili kumasoso ahlukahlukene noma izinongo. Ukuqina kwayo kungathambisa, isibonelo, ngobisi lukakhukhunathi noma ukhilimu kakhukhunathi.

Imbewu kakhumini

Irabha or Esimweni esinjalo Ingabe izinongo ezibaluleke kakhulu zokudla kwamaNdiya. Imbewu ye-Cumin isetshenziswa kokubili emhlabathini futhi iphelele ezitsheni zenyama, inhlanzi, izimfanzi kanye nemifino.

Galangal

Galangal Ingabe impande, uhlobo lukajinja olunokunambitheka okuthambile kanye nephunga elimnandi. Kuvame ukusetshenziswa ku-Thai cuisine, kufaka phakathi i-puree ne-sauce.

Ginger

Izwe le-ginger - E-Asia. Ujinja unokunambitheka okumnandi nokunukayo. Umsuka we-ginger usetshenziswa kokubili okusha futhi omisiwe. Benza nesoso ngejinja. Ujinja ungasetshenziswa njenge-condiment yengulube, inkukhu, i-shellfish nenhlanzi, kanye nama-dessert ezithelo. E-Japan, izingcezu zejinja zigaywa ngomhluzi werayisi omnandi ofakwe uviniga. Ijinja efakwe emanzini anosawoti (i-gari) inikezwa ne-sushi ukuze kukhululwe ukunambitheka phakathi kwezinhlobo ezahlukene ze-sushi.

ICoriander

ICoriander – isitshalo esisetshenziswa kuzo zonke izingxenye ze-Asia. E-Thailand, amaqabunga amasha neziqu ze-cilantro enamakha zisetshenziselwa ukuhlobisa izitsha, kuyilapho izimpande zisetshenziselwa imihluzi namasoso ahlukahlukene. Izimpande ze-Cilantro zine-flavour eqinile. Zingangezwa ezitsheni kokubili phansi futhi ziphelele. Imbewu ye-Cilantro (i-coriander) ivame ukusetshenziswa e-Indian cuisine, isibonelo, ku-curry sauce. I-Cilantro paste nayo ikhiqizwa.

Ama-bamboo amahlumela

Ama-bamboo amahlumela – lezi izithombo zoqalo, ezisikwe zibe yimicu. Ziyisithako esibalulekile e-Asian cuisine. Amahlumela e-bamboo ekheniwe ayatholakala ukuze athengiswe. I-crunchy futhi ithambile - ilungele amasaladi, amasobho, imifino e-wok-grilled, noma njengesitsha esiseceleni esinenkambo eyinhloko.

Ushukela womoba

Inja ye-saha ensunduр ihlukaniswa ukunambitheka okungavamile kanye nephunga elimnandi le-caramel. Isetshenziswa njengesinongo ukwengeza ubukhali kupelepele obabayo kanye nokuphelela kokunambitheka kuma-curries nama-woks. Ushukela wommoba wengezwa ezimpahleni ezibhakiwe naseziphuzweni.

tamarind

tamarind Isinongo esibalulekile esisetshenziswa kulo lonke elase-Asia. I-tamarind emuncu isetshenziswa, isibonelo, kuma-chutneys, ama-curries, ama-lentils, ubhontshisi, namasoso amnandi namuncu. I-tamarind sauce nayo ikhiqizwa.

Wasabi

Wasabi Ingenye yezinongo ezibaluleke kakhulu ku-cuisine yaseJapan. Iphakelwa nge-sashimi, i-sushi, inhlanzi nezitsha zenyama. I-Wasabi ngezinye izikhathi ibizwa ngokuthi i-Japanese horseradish ngoba inokunambitheka okunamandla futhi okubabayo. I-Wasabi ithengiswa ngempushana, isoso, kanye nefomu lokunamathisela.

Indaba kasawoti

Indaba kasawoti Ingenye yezinongo ezidume kakhulu e-Indian cuisine. Ngokwezwi nezwi igama lihunyushwa ngokuthi "ingxube ye-condiment ebabayo", kodwa ukunambitheka kungahluka kusuka kokumnene kuye kokubabayo kakhulu. Izithako eziyinhloko ku-garam masala yi-cardamom, isinamoni nama-clove.

Xoxa

Xoxa Ingabe isiphuzo esimnandi nesimuncu saseNdiya esenziwe ngezithelo nemifino. Isithelo siphekwa ngoshukela noviniga kuze kube yilapho kutholakala ingxube efana ne-jelly, futhi ifakwe, isibonelo, i-garlic, i-ginger kanye ne-chili. I-Chutney isetshenziswa njengesitsha esiseceleni kuma-curries nanjengesinongo senyama, inhlanzi kanye nemidlalo. Ama-chutneys aseNdiya ajwayelekile angama-pickle amnandi. Zilungele inyama eyosiwe, ikakhulukazi uma ihlangene nemikhiqizo yobisi olubilile.

Miso

Miso Umkhiqizo waseJapan owenziwe ngobhontshisi wesoya nosawoti, kanye nengxube evutshiwe kakolweni, irayisi nobhontshisi webhali. Imvamisa, i-miso iwukunamathisela okumnyama, ukunambitheka, umbala nokuvumelana kwayo okuncike ezithako zayo kanye nendlela yokulungiselela. I-miso dish edume kakhulu isobho le-miso, kodwa i-miso iphinde isetshenziswe yodwa njenge-condiment noma njengesithako kumasoso nama-marinades.

Ilayisi uviniga

Uviniga welayisi wenziwa ngewayini elibabayo lerayisi. Imvamisa zixutshwa nelayisi le-sushi. Uviniga welayisi unokunambitheka okuthambile, okwenza ulungele ukugqoka amasaladi, ama-marinades kanye nesobho.

UMirin

UMirin Ingabe iwayini elimnandi lerayisi lisesimweni sesiraphu. I-Mirin inikeza ukudla ukunambitheka okuncane, okumnandi. Isetshenziselwa ama-broths kanye ne-teriyaki sauce.

Ulwelwe Lwasolwandle

I-Seaweed isetshenziswa ku-cuisine yaseJapane ne-Chinese. Ziqukethe inani elikhulu lamaminerali namavithamini, futhi azinamsoco ngokuphelele. Ngisho nokhula oluncane lwasolwandle lwengeza ukunambitheka okucebile esobho, isitshulu, amasaladi nama-woks.

UNori Ukhula lwasolwandle olubomvu oludume kakhulu e-Japan. Amaqabunga awo amancane omisiwe avame ukusetshenziselwa i-sushi. Ama-Nori flakes nawo ayatholakala ukuze afafazwe kumasaladi nasezitsheni eziphekwe yi-wok. I-Nori ithuthukisa ngokugcwele ukunambitheka kwayo lapho yosiwe epanini elomile elishisayo.

Isi-Aramu Ingabe imithende emnyama yasolwandle enokunambitheka okuncane. I-Arame icwiliswe emanzini imizuzu engu-10-15 ngaphambi kokupheka noma emanzini. Zilungele amasaladi namasobho.

I-algae nayo ivamile eJapane. uphondo futhi kanje.

I-Oyster sauce

Ingulube ye-oyster emnyamas ugcizelela ukunambitheka kwasekuqaleni kokudla. Isetshenziswa njengesinongo semifino, inyama yenkomo, inkukhu kanye nezitsha ze-wok.

Isoso lososo

Isoso lososo Ingenye yezinto eziyisisekelo e-Asian cuisine. Ithatha indawo kasawoti, ingeza ukunambitheka kwe-umami esitsheni (amaJapane abheka i-monosodium glutamate "ukunambitheka kwesihlanu"), futhi iphinde inikeze umthunzi omnyama omuhle. Isosi yesoya yaseJapane, eyenziwe ngaphandle kokusebenzisa ukolweni, inambitheka ngokucebile kunesoso yesoya yaseShayina. I-soy sauce ekhanyayo ibhekwa njengephunga elimnandi. I-soy sauce ihambisana kahle nezinhlobonhlobo zama-marinades, amasoso kakhilimu, amasobho nezitshulu. Khumbula ukuthi i-soy sauce iqukethe usawoti ongu-20%.

Ilayisi-iphepha

Amashidi ephepha elayisi ethandwa kakhulu eVietnam. Ukugcwaliswa okuhlukahlukene kwemifino, ama-shrimp noma ingulube kuhlanganiswe kuwo. Imiqulu yephepha lelayisi ivame ukudliwa ifakwe kusoso (njengesoso yenhlanzi noma i-chili). Amashidi wephepha lelayisi angumkhiqizo olungele ukudliwa: ukuze athambe, udinga kuphela ukucwiliswa emanzini afudumele isikhathi esifushane.

Tofu

Ubhontshisi or ushizi we-tofu esetshenziswa kabanzi e-Asian cuisine. Kuhamba kahle ngokulinganayo nezifundo eziyinhloko ezinosawoti, izitsha ezimuncu kanye nama-dessert amnandi. I-tofu ayithathi hlangothi ekunambithekeni, kodwa ithatha ukunambitheka kwazo zonke ezinye izithako zesitsha kahle.

I-Naan

I-Naan – isinkwa sendabuko samaNdiya, inhlama exutshwa ubisi, iyogathi, ufulawa kakolweni. Isinkwa sibhakwa kuhhavini we-tandori. Ilungele ukudla kwamaNdiya. Phaka njalo isinkwa sika-Naan sifudumele: Fafaza ucezu lwebhotela esinkweni bese usishisa kuhhavini imizuzu embalwa.

Itiye

Homeland itiye iChina. Isiko lokuphuza lesi siphuzo esishisayo selisakazekele nakwamanye amazwe ase-Asia. Itiye elihlaza lithatha indawo ehamba phambili eMpumalanga; itiye le-jasmine lidumile enyakatho yeChina. Ngokwesiko laseShayina naseJapan, umcimbi wetiye uthathwa njengenye yemikhuba ebaluleke kakhulu yokuzindla.

Omunye wabakhiqizi betiye ababaluleke kakhulu yiNdiya. AmaNdiya aphuza itiye okungenani izikhathi ezine ngosuku. Itiye linikezwa nokudla okulula, i-lemongrass, i-cardamom, i-mint, isinamoni nobisi ifakwa kuyo. Itiye le-latte lakhiwe itiye elimnyama eliqinile, ubisi, ushukela nezinongo ezimbalwa.

Ngaphandle kwetiye lendabuko, “ama-tiles wetiye” kanye “nama-roses etiye” asakazeke e-Asia. Indlela yokucindezela itiye kuthayela wetiye yaqala ezinkulungwaneni zeminyaka. I-tile yenziwe ngesiqu seqabunga, amaqabunga etiye aphelele futhi agaywe, ahlanganiswe ne-rice extract. I-rosette yetiye, eqoqwe ngenqwaba, lapho yenziwe, kancane kancane iyaqhakaza futhi iphenduke ibe rose noma i-peony.