Pig - daya daga cikin mafi unpretentious a kula da kuma ciyar da dabbobi, saboda haka suna bred kamar yadda dabbobi ne riga mai yawa ƙarni. Naman alade ne Popular a kitchens al'ummai da yawa na duniya, tare da togiya daga Yahudawa da Musulmai, wanda aka haramta yin amfani da irin wannan nama. A hankali mafi yawan mutane ta stereotype cewa alade nama ne sosai kitse, sai suka ƙi su hada da shi a cikin abinci, kuma yana da cikakken kome. Ya ƙunshi kasa da 3 grams na mai da 100 grams nama da shi ne karami fiye da a kaza. Hakika, akwai kuma sosai m nama, kamar naman alade, yana da nono fillet da Mascara, inda mai da aka kafa ta layering. Amma a general, naman alade - shi ne ramammu nama, wanda za a iya iya digested, da kuma ta mai ne kasa cutarwa ga lafiyar jini da kuma zuciya. Daga shi ne mai sauki ya shirya da yawa daban-daban jita-jita, amma yana da muhimmanci ya zama saba da abin da ɓangare na gawa za a yi amfani da. Alal misali, ya dace don soups ko wuyansa na shank, amma alade dauki mafi fillet.
Yankan alade gawa
A lokacin da ka zo kasuwa ko da kantin sayar da sayo nama, ka ga kafin ka a shirye-sanya ɓangare na asali dukan carcasses. Akwai wani kafa makirci butchering alade carcasses, wanda hada da raba nama a kan maki. By farko sa naman alade hada da: dorsal part (ko kuma ake kira da loin), loin da kafada, brisket da naman alade. Class II - mahaifa part, shank da kuma gaɓar yatsa. A general butchering alade carcasses an rage wa ware sassa da irin wannan Properties. A farko alade da aka raba a cikin rabin lengthwise domin saukaka, amma ba koyaushe, sa'an nan ware gaba da raya: kashi samar da aikin na pelvic kashi a cikin sacrum yankin. Sa'an nan matsawa zuwa yankan wadannan sassa. A gaban da ruwa da aka yanke, kuma idan babban nama tare da wani Layer na kitse, da kitsen da aka yanka a kan wani karamin Layer na jiki, amma ba fiye da daya santimita. Daga cikin forehand ne ake kira "akwatin." An yanka a cikin biyu halves (a sternum, kuma kashin baya shafi), da kashin baya an cire, sa'an nan kuma rabu da dorsal ɓangare na brisket kuma wuyansa aka yanke daga loin rabo. Daga baya na raba shank, naman alade a cikin fina-finan ne zuwa kashi hudu sassa. Yankan alade gawa yawanci ba ya unsa da kau da fata, amma shi za a iya cire sa'an nan kuma amfani da shiri na jellies. Irin wannan sabon shi ne hali da kasashe da dama, ko da yake wasu suna da nasu peculiarities. Alal misali, a Ingila dukan gawa ne na farko zuwa kashi hudu sassa: kai, gaban, na tsakiya da kuma raya.
dafa abinci Features
Naman alade za a iya dafa shi a da yawa hanyoyi daban-daban: soya, ɗanɗana, tafasa, gasa ko dafa a kan wani bude wuta. Amma sassa daban daban na alade gawa nuna hali daban. Alal misali, mahaifa, dorsal scapular da kuma sassa dace da frying dukan, amma brisket ne mafi alhẽri a saka fitar da kananan guda. Domin mafi kyau zabi na soups zai Shank, akwai wani isasshen adadin kashi da kitsen da yake yi da arziki broth. Datsa sauran bayan yankan, ana amfani da shirya cutlet taro. Sau da yawa sosai gauraye da minced naman alade da naman sa, misali, ga ciko a ravioli. Yankan alade gawa - shi ne ba maras sharar gida samar, saboda kai da kuma kayan ciki ba su dace ga masana'antu dalilai. Sun zama wani abu na da wani delicacy: samun shahararsa musamman soyayyen alade kunnuwa.