Hot ukugcwaliswa "Chim-Chim": cuisine Korean futhi izimfihlakalo zayo

ukudla National Korean eminyakeni yamuva liye lavuselelwa omkhulu eRussia. Nokho, ukulungiswa ezithile izitsha abapheki ngezinye izikhathi bantule izingxenye ezithize. Lokhu ukuntula ezingelapheka kalula uma ikhona sigqoka yokuqala "Chim-Chim." ukudla isiKorea, njengoba umthetho, kuba ka ibangele umunyu ngokukhethekile futhi okuqukethwe inqwaba izinongo kanye izikebhe a lula ukuxazulula lezi zinkinga.

izimfihlo zokunambitha

Ukuze ukupheka ekhaya, isibonelo, lokhu isaladi isiKorea, kancane ukuthola izithako ezifanele futhi ugaye kubo ngendlela efanele. Imfihlo lezi izitsha itholakala ukunambitheka koqobo. Ukuze wenze lokhu, uwayehlalise kungase kudingeke ukudla okungahambisani lula kangaka ukuba uthole ezitolo zendawo. Indlela ekahle kulesi simo iyona gcwalisa "Chim-Chim."

ukudla Korean unganakile libonakala lilula nesingakhangi. Eqinisweni, ekuwulungiseleleni kudinga ukunamathela ngokuqinile zokupheka kanye olinganise.

Yini ebangela "Chim-Chim"-Korean? Lena - uhlobo usoso, esakhiwa izingxenye eziningana saziso:

• amafutha yemifino (sunflower);
• nesweli;
• Sweetener (saccharin);
• coriander;
• ushukela;
• usawoti;
• red pepper;
• asidi Regulator njengoba citric noma acetic acid;
• ukunambitheka;
• sodium glutamate;
• tocopherol (antioxidant zemvelo).

Ukuze uhlobo ngalunye ukudla (inhlanzi, inyama, imifino, pasta) has sigqoka ayo ekhethekile "Chim-Chim." okuthandwa Korean phakathi namakhulu eminyaka idale, okumele ihambisane izingxenye ezinkulu eyodwa noma nezinye. Namuhla, noma yimuphi umnikazi nje ngokwanele ukuthatha isikhwama kwesokudla bese wengeza okuqukethwe umkhiqizo womhlabathi. Ngakho, kungenzeka kumaminithi ukupheka cishe kunoma iyiphi isidlo Korean kazwelonke.

Izaqathi e-Korean

Namuhla, i-side dish owaziwa ngokuthi "isanqante e-Korean." Kuyinto kwalokho emangalisayo izitsha eziningi amathilomu yesimanje nezindawo zokudlela. Ukuze ulungiselele umkhiqizo elinjalo, kudingeka bachithe isikhathi esiningi nomzamo omkhulu. Ngaphezu kwalokho, kuyodingeka iqoqo izakhi ezidingekayo ukuze kuzuzwe ukunambitheka oyifunayo kanti iphunga. Kodwa kungaba lula kakhulu uma une ngakwesokunene "Chim-Chim" - sigqoka-Korean for izaqathi.

Lokhu sauce ibhalwe ngesisekelo amafutha sunflower, iqukethe cishe konke okudingayo ukuze umsebenzi. Omuny ngeke kuphela ukuthenga ukudla eyisisekelo:

• 1 kg izaqathe;
• 170 amagremu samafutha zemifino;
• 50 amagremu onion.

Ngemva kwalokho, yonke into ulula:

1. Okokuqala udinga ukuhlanza izaqathe kanye nquma it a grater ekhethekile. Ngomqondo onabile, kungase futhi nquma evamile izicezu.
2. Khona-ke, u-anyanisi uthathe cubes kanye ethosiwe kuze brown golden emafutheni esishisayo.
3. Hlanganisa kokubili imikhiqizo, ukwengeza kubo okuqukethwe eyodwa sachet ukugcwaliswa uhlanganise kahle.

I isaladi esiphelile kufanele okungenani ihora ukuma isiqandisi, ngakho ukuthi zonke izingxenye kungenziwa elifakwe kahle.

Coleslaw

BaseKorea baziqhenya kakhulu original zokupheka yemifino salads yabo. Upheka emhlabeni wonke ukubona ukunambitheka wabo omangalisayo futhi ukunambitheka esiyingqayizivele ngokuphelele. Ngisho abavamile iklabishi izandla ngemva chef Korean iba wobuciko kweqiniso.

Muva nje, ngokuthi isidingo imikhiqizo ikhuphuke kakhulu. Kodwa emizi Russian sibhekane nale nkinga lula kakhulu. Ukuze kusizwe wonke umuntu, isibonelo, JSC "Virteks", etholakala emzini Berdsk, Novosibirsk Region, uye wamisa ukukhiqizwa imisindvo ekhethekile, okuhlanganisa "Chim-Chim" (sigqoka-Korean for iklabishi).

Ukwenza isaladi okumnandi, kuqala esanele sokuzilungiselela:

• 400 amagremu iklabishi;
• dill kancane;
• 200 amagremu imifino (isanqante, ikhukhamba kanye pepper amnandi).

Uma zonke izingxenye ababuthelwa, ungaqala ukulungiselela:

1. Zonke imifino oqoshiwe zibe emapheshana futhi uwafake esitsheni ezijulile.
2. Engeza imifino oqoshiwe, ukugqoka kusukela iphakethe, uhlanganise kahle.

Ngokwezwi nezwi igama elithi ihora ukuthi isaladi angaletha etafuleni. Isetshenziselwa ngokuvamile njengendlela dish ehlukile, noma njengoba Hlobisa namanzi.