Korean kasa tasa - kimchi (chimcha): girke-girke, photo

Korean lashe fadi da shahararsa a Rasha. National jita-jita na wannan kasa ne sosai kaifi da kuma yaji, haramta motsa ci. Korean chefs amfani da shirya mu saba kayayyakin, kawai suna goyon bayan m iskar zafi da kayan yaji da kuma ganye kona. Wannan ya bada abinci richness viands m dandano da m quality.

Daya daga cikin mafi mashahuri da kuma girmamawa a Korean abinci ne kimchi, ko chimcha, da girke-girke na wanda za ka koya daga yau labarin. Bayan kokarin da shi sau daya, za ka zama wani fan na wannan tasa abada. A gaskiya, shi ne salted ko pickled kabeji, m har ma a tsakanin Uzbek mutane. A Rasha, maimakon Beijing sau da yawa yana amfani da talakawa fari kabeji - mai ɗanɗanar shi kusan ba ya canja.

Kimchi kabeji: na farko girke-girke

Quite sauki shirya a gida kasa chimcha. Girke-girke na nufin gaban da wadannan sinadaran:

- wani shugaban kasar Sin kabeji,

- cikkaken shugaban tafarnuwa,

- soya miya (ɗaya da ɗari grams)

- a kan kwafsa na ja da kore barkono barkono,

- ƙasa paprika (30 grams)

- albasa (uku shugabannin)

- 9% vinegar (uku tablespoons)

- grated Ginger (biyu tablespoons)

- hudu tablespoons na gishiri zuwa biyu lita na ruwa.

aiwatar da shirye-shiryen

Wanke cokula masu yatsotsi, a yanka a cikin guda biyu da kuma wuri a cikin wani saucepan tare da salted ruwa. Saita a saman wani nauyi kaya, don haka da cewa kabeji ne gaba daya a karkashin ruwa. Bar kwanaki biyar a dakin da zazzabi.

Wata rana kafin ƙarewar na sama kara duk kayan yaji da kuma kayan lambu a cikin wani blender, ba shi bane girkawa na 24 hours. Kabeji ya kamata a rinsed a karkashin ruwa. Sa safar hannu da kuma kowane ganye hannu sake gashi da yaji cakuda. Cika shi da dumi ɗauka da sauƙi salted ruwa da kuma barin for wata rana. Kashegari, kumbura a haifuwa kwantena na pickled kayan lambu. Ga wani tidbit juya kabeji.

Chimcha girke-girke da aka bayyana a sama, ba kawai yana da wani m dandano, amma amfani Properties. Korean chefs jayayya da cewa da tasa taimaka mai tsagawa saboda gaban chilli. Bugu da kari, shi ya ƙunshi abubuwa da taimako zuwa ga daidaita da hanji fili da kuma fada free radicals.

Korean abun ciye-ciye chimcha: biyu girke-girke

Aka gyara: Peking kabeji, kararrawa barkono, tafarnuwa kai, kwafsa barkono, coriander, black barkono da gishiri dandana.

Yankakken cikin da dama na fadiwa kayan lambu zuba brine, wanda kunshi biyu lita na ruwa da kuma gishiri spoons. Marinade wajibi ne don tafasa da kuma zuba a kan kabeji - bar for kwanaki uku a karkashin matsin lamba. Bayan wani kayyadajjen lokaci da kayan lambu smyvaem gishiri.

Cooking adjika: niƙa a blender ko grinder duk aka gyara. Sanye da roba safar hannu, a hankali man da ganye da kuma cire dafa shi cakuda cikin sanyaya jam'iyya. A lokacin da bauta, ado da furen na dill kuma cilantro. Yana ke da kyau tare da wani ado dadi kimchi (chimcha).

Girke-girke na uku - da naman alade da nama

Chimcha bukatar ƙãre, game da ɗari uku grams, kazalika da naman alade mai - ba kasa da 400 g, da albasarta - 'yan ragowa, black barkono da gishiri.

Sauté albasa a man zaitun. Sa'an nan kuma ƙara a cikinta finely sliced nama. Lokacin shi ne da browned, sa kwanon rufi a kananan guda na Korean kabeji, kakar tare da kayan yaji, murfin kuma simmer minti 15. A wani gefen tasa zuwa wannan ban mamaki tasa ne m raw Boiled shinkafa.

Yanzu da ka san abin da chimcha. A girke-girke na shirye-shiryen ne quite sauki. Haka kuma, irin wannan kabeji taimaka inganta kiwon lafiya da kuma bayar da ƙarfi, kuma da wadannan halaye iya fariya, ba kowane tasa. A ji dadin dandano da energizing zabin.