Dish Korean kazwelonke - kimchi (chimcha): iresiphi, photo

Korean iphumelele ukuthandwa ngokubanzi eRashiya. izitya National yale lizwe ezibukhali kwaye okuneziqholo, ushukumisa onombilini. abapheki Korean sebenzisa ukulungiselela iimveliso zethu njengesiqhelo, zincediswa kuphela ingqatsini ubulawu ubukhalipha imifuno avuthayo. Oku kunika bobubele ukutya viands incasa engaqhelekanga kunye nomgangatho ezinqwenelekayo.

Enye kakhulu zithandwa kwaye iziqu kwi Cuisine Korean na kimchi, okanye chimcha, iresiphi apho uya kufunda inqaku yanamhlanje. Ekubeni ayizame kanye, uya kuba fan le mbiza ngonaphakade. Eneneni, esinongwe okanye zifakwa ikhaphetshu, ethandwayo nditsho phakathi kwabantu Uzbek. ERashiya, endaweni eBeijing usoloko esebenzisa ikhaphetshu zesiqhelo emhlophe - a isongo sayo phantse akatshintshi.

Kimchi ikhaphetshu: iresiphi yokuqala

Kulula ukulungiselela kwi chimcha ekhaya kuzwelonke. Iresiphi kuthetha ubukho izithako zilandelayo:

- intloko ikhaphetshu Chinese,

- yintloko lonke ikonofile,

- soy yesoyi (ikhulu grams)

- phezu pod of iipepile Chili ebomvu, eluhlaza;

- Imboni komhlaba (30 grams)

- anyanisi (amathathu)

- 9% iviniga (amacephe ezintathu)

- ginger ya (amacephe amabini)

- amacephe amane wetyuwa iilitha ezimbini zamanzi.

yokulungiselelwa

Hlamba, nezeefolokhwe, iziqwenga ezimbini nendawo epanini ngamanzi ngetyuwa. Beka ngaphezulu kolayisho olunzima rhoqo, ngoko ukuba khaphetshu ngokupheleleyo ngaphantsi kwamanzi. Shiya iintsuku ezintlanu kwiqondo lobushushu igumbi.

Ngenye imini phambi kokuphela ngasentla nibusile nobulawu bonke kunye nemifuno kwi blender, ngokunika ukuba asile iiyure eziyi-24. Ikhaphetshu kufuneka zihlanjwe phantsi kwamanzi. Nxiba iiglavu kunye kwegqabi ngalinye engenakumbi idyasi kunye nomxube okubabayo. Gcwalisa ngamanzi ashushu olova ngetyuwa ze uyishiye imini. Ngosuku olulandelayo, zandiswa kwizikhongozelo iintsholongwane zemifuno zifakwa. Nantsi lokudla waguquka ikhaphetshu.

Chimcha iresiphi leyo ichazwe ngasentla, uye kuphela incasa isimanga, kodwa iipropati luncedo. abapheki Korean athi esityeni inceda kukwahlukana amanqatha ngenxa yobukho itshilisi. Ukongeza, iqulathe izinto igalelo kuqheleke iphecana wamathumbu nokulwa radicals simahla.

Korean umthamo chimcha: iresiphi yesibini

Iinxalenye: ikhaphetshu Peking, intsimbi ipepile, intloko ikonofile, pod Chili, yekoriyandire, emnyama kunye netyuwa ukunambitha.

Bacanda zibe eziliqela amaqhosha yemifuno ugalele amanzi anetyuwa, equka iilitha ezimbini ngamanzi netyuwa neenkamba. Marinade kuyimfuneko ubilise uze uthulule phezu khaphetshu - zekhefu iintsuku ezintathu phantsi koxinzelelo. Emva nesixa ixesha ngetyuwa semifuno smyvaem.

Ukupheka adjika: cuba kwi blender okanye isixhobo sokuhluza onke amacandelo. Unxiba impahla iiglavu zerabha, ngenyameko ioli amagqabi uze ususe umxube okuphekiweyo egumbini okupholisa. Xa ukhonza, ukuhombisa kunye sprig of nedile cilantro. Usakulungelwa nayiphi nivathise kimchi emnandi (chimcha).

Iresiphi sesithathu - inyama yehagu

Chimcha kufuneka siphelile, malunga namadoda angamakhulu amathathu grams, kwakunye namanqatha yehagu - hayi ngaphantsi kwe-400 g, amatswele - amasuntswana embalwa, emnyama kunye netyuwa.

Sauté itswele ngumnquma. Emva koko kongeza kuyo inyama ithungwe zakhutshwa. Xa browned kakuhle, ubeke pan wazinqunqa ezincinane zekhaphetshu Korean, ixesha kunye nobulawu, neqweqwe sibile imizuzu eli-15. On isidlo icala kule mbiza simangalisayo ugqibelele ekrwada yerayisi ebilisiweyo.

Ngoku ukuba oko chimcha uyazi. Iresiphi sokulungiselela ilula. Ngaphezu koko, a ikhaphetshu onjalo inceda ukuphucula impilo ukunika amandla, kwaye ezi mpawu liyi, hayi zonke esityeni. Nandipha incasa kunye iinketho ndizive ndinamandla.