Korean mba nri - kimchi (chimcha): Ntụziaka, foto

Korean merie obosara ewu ewu na Russia. National efere nke mba a bụ nnọọ nkọ na oseose, na-akpali akpali agụụ. Korean chefs iji kwadebe anyị na-emebu na ngwaahịa, naanị gbakwunyere ịrịba kpọnwụọ ngwa nri na herbs-ere ọkụ. Nke a na-enye nri richness viands ọhụrụ flavor na obi ụtọ mma.

Otu n'ime ndị kasị ewu ewu na-asọpụrụ na Korean nri bụ kimchi, ma ọ bụ chimcha, na Ntụziaka nke ị ga-amụta site taa isiokwu. Ọ gbalịrị ya otu ugboro, ị ga-aghọ a na-akwado nke na efere a ebi. N'ezie, ọ na-nnu ma ọ bụkwanụ pickled kabeeji, na-ewu ewu ọbụna n'etiti ndị Uzbek ndị mmadụ. Na Russia, kama Beijing na-ejikarị nkịtị ọcha kabeeji - a uto nke ọ fọrọ adịghị agbanwe.

Kimchi kabeeji: nke mbụ Ntụziaka

Nnọọ mfe iji kwadebe n'ụlọ mba chimcha. Ntụziaka egosi ọnụnọ nke ndị na-esonụ Efrata:

- a isi nke Chinese kabeeji,

- a dum isi nke garlic,

- soy ihendori (otu narị grams)

- na pod nke red na green chili-ede ede,

- n'ala paprika (30 grams)

- eyịm (atọ isi)

- 9% mmanya (atọ tablespoons)

- grated ginger (abụọ tablespoons)

- anọ tablespoons nke nnu abụọ lita mmiri.

usoro nkwadebe

Asa ndụdụ, bee n'ime abụọ iberibe na ebe a saucepan na nnu mmiri. Nịm n'elu a ibu arọ, nke mere na kabeeji bụ kpam kpam n'okpuru mmiri. Ahapụ maka ụbọchị ise na ụlọ okpomọkụ.

Otu ụbọchị tupu Mmebi nke n'elu Mike niile ngwa nri na akwụkwọ nri na a blender, enye ya ime biya ka awa 24. Kabeeji ga-rinsed n'okpuru mmiri. Eyi uwe na onye ọ bụla akwukwo ugboro uwe na-atọkwa ụtọ ngwakọta. Ju ya na-ekpo ọkụ ejighị ya kpọrọ nnu na mmiri na-ahapụ maka otu ụbọchị. N'echi ya, gbasaa ke igba ogwu na containers nke pickled akwụkwọ nri. Ebe a bụ a tidbit tụgharịa kabeeji.

Chimcha Ntụziaka nke a kọwara n'elu, ọ bụghị naanị a ijuanya uto, ma ọ bara uru Njirimara. Korean chefs-arụ ụka na efere na-enyere abụba gbawara n'ihi ọnụnọ nke chilli. Ke adianade do, ọ nwere bekee eme ka normalisation nke nsia tract na-alụ ọgụ free radicals.

Korean nri chimcha: abụọ Ntụziaka

Components: Peking kabeeji, mgbịrịgba ose, garlic isi, pod chili, coriander, nwa ose na nnu nụrụ ụtọ.

Chopped n'ime ọtụtụ iberibe akwukwo nri wụsa brine, nke mejupụtara abụọ lita mmiri na nnu spoons. Marinade dị mkpa iji obụpde ma wụsa n'elu kabeeji - ahapụ ruo ụbọchị atọ n'okpuru nsogbu. Mgbe a kpọmkwem ego nke oge na akwukwo nri smyvaem nnu.

Isi nri adjika: ikwo ihe na a blender ma ọ bụ grinder niile mmiri. Yi roba uwe, nlezianya mmanụ epupụta na-ewepụ ndị esie ngwakọta n'ime obi jụrụ ụlọ. Mgbe na-eje ozi, icho mma na a sprig nke dil na cilantro. Ọ na-aga nke ọma na ọ bụla ihe ndozi na-atọ ụtọ kimchi (chimcha).

Ntụziaka atọ - na anụ ezi anụ

Chimcha mkpa okokụre, narị atọ grams, nakwa dị ka anụ ezi abụba - na-erughị 400 g, eyịm - a ole na ole ibe n'ibe, nwa ose na nnu.

Sauté yabasị na olive mmanụ. Mgbe ahụ tinye thereto finely sliced anụ. Mgbe ọ na-ọma browned, etinye pan na obere iberibe Korean kabeeji, oge na uda di iche iche, cover na simmer 15 nkeji. On a akụkụ nri a magburu onwe efere zuru okè raw sie osikapa.

Ugbu a na ị maara ihe chimcha. Ntụziaka nkwadebe bụ nnọọ mfe. Ọzọkwa, ndị dị otú ahụ a kabeeji na-enyere mma ahụ ike ma na-enye ike, na àgwà ndị nwere ike na-anya isi, ọ bụghị ọ bụla efere. Enwe uto na meekwa nhọrọ.