Chipa I-Asador sisonka sesonka setshizi saseParaguay esithandwayo kunye nesenziwe nge-yuca starch, amaqanda, ubisi, itshizi kunye nembewu yeanise. Esi sonka simnandi sinencasa kunye nencasa eyodwa, kunye nomphandle okrwada kancinane kunye nengaphakathi elithambileyo, elihlafunayo.
Chipa idla ngokubonwa njengesnack okanye ukutya kwasekuseni eParaguay kwaye yeyona nto iphambili ekutyeni kwelizwe. Ngelixa ngokwesiko lenziwe ngelard, ibhotolo ethambileyo okanye ioyile ingasetyenziselwa indawo.
Kule resiphi, siza kusebenzisa ibhotolo ukwenza ezi zisonka zesonka samasi zimnandi nezinencasa. Ke lungela ukonwabela incasa eyonwabisayo yaseParaguay ngolu hlobo lulula ukulandela Chipa Iresiphi yegrili!
Xhumela kwi:
Indlela yokwenza Chipa Amathe
Phawula: Imiyalelo epheleleyo inikwe kwikhadi leresiphi elingezantsi.
Ukutshisa i-oven ukuya kwi-500 ° F I-6-quart yokuxuba isitya, udibanise isitashi se-yuca kunye netyuwa. Gcoba imbewu ye-anise ngezandla zakho kude kube yiphunga elimnandi, yongeza kumxube we-yuca starch, uvuselele ukudibanisa, kwaye ubeke eceleni.
Beka umxube we-yuca wesitashi kwindawo ecocekileyo, eyomileyo yomsebenzi. Yenza umngxuma embindini, malunga ne-intshi ezi-8 ububanzi (omkhulu kungcono apha). Yongeza ibhotolo ethambileyo kunye namaqanda emngxunyeni; usebenzisa umnwe wakho, xuba iqanda kakuhle kunye nebhotolo de lidityaniswe.
Emva koko, faka umxube we-yuca wesitashi kumxube omanzi kancinci ngexesha de kube yifom ye-crumbly inhlama.
Xa isitashi se-yuca esaneleyo sifakwe kumxube omanzi, yongeza i-cheese kwaye udibanise ngezandla zakho de yonke into ifakwe kakuhle.
Emva koko, gcoba ibhotela okanye ubisi kancinci ngexesha, kwaye udibanise ngezandla zakho kude kube yintlama edibeneyo kunye nemanzi kodwa ingenamanzi. Xa umxube udibene ube ngumxube we-homogeneous, ngoko ungaqala ukuxova.
Sebenzisa isithende sesandla sakho ukuthambisa intlama kude kuwe de igqibe, emva koko uyiqokelele ngebhentshi scraper kwaye uqhubeke uxova ide ibe lula kwaye icwecwe kwaye ikhuphe ngokulula kwindawo yokusebenza kunye nezandla zakho.
Le nkqubo kufuneka ithathe malunga nemizuzu emi-4 ukuya kwemi-5. Xa yenziwe, intlama kufuneka ibe nokuhambelana kwentlama yokudlala egudileyo. Emva kokuba ufezekise ukuhambelana okugqibeleleyo, gubungela intlama ngetawuli ecocekileyo yasekhitshini kwaye uyivumele ukuba iphumle ubuncinane imizuzu eyi-15 ukuya kwe-20 ngaphambi kokubumba. Eli xesha lokuphumla liya kuvumela inhlama ukuba ikhululeke kwaye iphucule ukuthungwa kwemveliso yakho yokugqibela.
Ungazikhetha njani iinduku zakho
Khetha izinti ezinde ngokwaneleyo ukuba ungazibamba kumgama okhululekileyo ukusuka emlilweni. Malunga ne-24 -30 intshi ubude kunye ne-intshi e-1 (2.54 cm) ububanzi.
Sebenzisa i-greenwood esandula kusikwa ukuba kunokwenzeka kuba ifumile kwaye ayiyi kutshisa ngokukhawuleza. Hlula ixolo usebenzisa imela ebukhali, ekhombe kude nawe. Njengoko iinkuni zidibana nokutya, ukukhetha intonga kumthi ongenatyhefu ngumbono olungileyo.
Zama iinkuni zeziqhamo, ezifana ne-apile, i-Orenji, iPear, iPlum, okanye isiphatho somtshayelo weplanga (ucocekile). Qinisekisa ukuba ubeka intonga edangatyeni kancinane ukuyicoca okanye uyisonge ngokuqinileyo nge-aluminiyam enzima kwaye utshize umphezulu wefoyile ngesitshizi sokupheka okanye usebenzise ioli okanye ibhotolo ukunqanda. Chipa I-Asador ukusuka ekunamatheleni (ukuba usebenzisa i-aluminium foil kwaye ungayitshizi ngesitshizi sokupheka, kukho ithuba elihle kakhulu Chipa U-Asador uya kubambelela kwi-tin foil).
Ungapheka njani
Nje ukuba ulungise iintonga zakho, intlama kunye nomlilo… Bamba iqhekeza lesisa Chipa intlama esuka kwisitya kwaye uyibambe ngobumnene ukugubungela malunga ne-9 ukuya kwi-intshi ye-10 ukusuka ekwandisweni kwayo; fafaza iParmesan echetyiweyo yonke indawo Chipa kwaye ucinezele ngobunono ukubambelela emacaleni. Ukupheka, ukuguqula amalahle (ngomthi okanye amalahle, ngomlotha), ukuqinisekisa ukuba akutshisi.
(Khumbula, ufuna into entle, nokuba ubushushu ukuze bakho chipa ithambile, imdaka, kwaye iqweqwe ngaphandle). Qhubeka ujikeleza i chipa de onke macala abe crispy, igolide, kwaye kancinane charred kwiindawo, malunga 10 ukuba 15 imizuzu.
Emva koko, sebenzisa i- Chipa U-Asador ngqo kwintonga, okanye slayidela i chipa Icime xa iphole kancinci. Yonwabela!
Izinongo eziyeleleneyo:
iresiphi
lula Chipa Amathe (Chipa kavuré)
izixhobo
Izithako
- 1 kg Isitashi saseYuca
- 300 g ibhotolo okanye amafutha aqholiweyo , ubushushu begumbi
- 6 amaqanda amakhulu , ubushushu begumbi
- 20 g imbewu ye-anise
- 600 g Isonka samasi esimhlophe esitsha sokuqhotsa ''Queso de Freir'' , okanye i-queso panela, ishwabene
- 3 amathisipuni ityuwa
- 100 ml Ubisi Olupheleleyo okanye ibhotela
- 100 g I-Parmesan egayiweyo , Ukufefa kuyo
imiyalelo
- Ukushisa i-oven ukuya kwi-500 ° F. Kwisitya sokuxuba i-6-quart, hlanganisa i-yuca starch, kunye netyuwa. Hlikihla imbewu ye-anise ngentende yezandla zakho de ibe mnandi kwaye wongeze kumxube we-yuca starch kwaye uvuselele ukudibanisa kwaye ubeke eceleni. Beka umxube we-yuca wesitashi kwindawo ecocekileyo, eyomileyo yomsebenzi.
- Yenza umngxuma embindini, malunga ne-intshi ezi-8 ububanzi (omkhulu kungcono apha). Yongeza ibhotolo ethambileyo kunye namaqanda emngxunyeni; usebenzisa umnwe wakho, xuba iqanda kakuhle kunye nebhotolo de lidityaniswe. Emva koko, qalisa ukubandakanya umxube we-yuca wesitashi kumxube omanzi kancinci ngexesha de kube yifom ye-crumbly. Xa umxube we-yuca wesitashi owaneleyo ufakwe kumxube omanzi, yongeza i-cheese kwaye uqale ukuxuba ngezandla zakho de yonke into ifakwe kakuhle.
- Emva koko, gcoba ibhotela okanye ubisi ngokukhawuleza ngexesha, kwaye uqale ukuxuba ngezandla zakho kude kube yintlama edibeneyo kunye nemanzi kodwa ingenamanzi. Xa umxube udibene ube ngumxube we-homogeneous, ngoko ungaqala ukuxova.
- Sebenzisa isithende sesandla sakho ukuthambisa intlama kude kuwe de igqibe, emva koko uyiqokelele kunye nebhentshi scraper kwaye uqhubeke uxova ide ibe lula kwaye icwecwe kwaye ikhuphe ngokulula kwindawo yokusebenza kunye nezandla zakho. Le nkqubo kufuneka ithathe malunga nemizuzu emi-4 ukuya kwemi-5. Xa yenziwe, intlama kufuneka ibe nokuhambelana kwe-playdough egudileyo. Emva kokuba ufezekise ukuhambelana okugqibeleleyo, gubungela intlama ngetawuli ecocekileyo yasekhitshini kwaye uyivumele iphumle ubuncinane imizuzu eyi-15 ukuya kwe-20 ngaphambi kokubumba. Eli xesha lokuphumla liya kuvumela inhlama ukuba ikhululeke kwaye iphucule ukuthungwa kwemveliso yakho yokugqibela.
Indlela yokukhetha eyakho Chipa Iintonga zika-Asador
- Khetha izinti ezinde ngokwaneleyo ukuba ungazibamba kumgama okhululekileyo ukusuka emlilweni. Malunga ne-24 -30 intshi ubude kunye ne-intshi e-1 (2.54 cm) ububanzi. Ukuba kunokwenzeka, sebenzisa i-greenwood esanda kusikwa kuba imanzi kwaye ayiyi kutshisa ngokukhawuleza. Hlula ixolo usebenzisa imela ebukhali, ekhombe kude nawe. Njengoko iinkuni zidibana nokutya, luluvo oluhle ukukhetha intonga kudidi lomthi olungenatyhefu. Zama iinkuni zeziqhamo, ezifana ne-apile, i-Orange, iPear, iPlum, okanye isibambo somtshayelo weplanga (ucocekile, kunjalo).
- Qinisekisa ukuba ubeka intonga edangatyeni kancinane ukuyicoca okanye uyisonge ngokuqinileyo nge-aluminiyam enzima kwaye utshize umphezulu wefoyile ngesitshizi sokupheka okanye usebenzise ioli okanye ibhotolo ukunqanda. Chipa I-Asador ukusuka ekunamatheleni (ukuba usebenzisa i-aluminium foil kwaye ungayitshizi ngesitshizi sokupheka, kukho ithuba elihle kakhulu Chipa U-Asador uya kubambelela kwi-tinfoil).
Ungapheka njani Chipa Amathe
- Nje ukuba ulungise iintonga zakho, intlama kunye nomlilo… Bamba iqhekeza lesisa Chipa intlama esuka kwisitya kwaye uyibambe ngobumnene ukugubungela malunga ne-9 ukuya kwi-intshi ye-10 ukusuka ekwandisweni kwayo; fafaza iParmesan echetyiweyo yonke indawo Chipa kwaye ucinezele ngobunono ukubambelela emacaleni.
- Kuphekwe ukuguqula amalahle (amalahle ngokhuni okanye amalahle, ngothuthu), ukuqinisekisa ukuba ayitshisi. (Khumbula, ufuna ubushushu obuhle ukuze bakho chipa ithambile ngaphakathi kwaye imdaka kwaye inoqweqwe ngaphandle). Qhubeka ujikeleza i chipa de onke macala abe crispy, igolide, kwaye kancinane charred kwiindawo, malunga 10 ukuba 15 imizuzu. Emva koko, sebenzisa i- Chipa I-Asador isuka ngqo kwintonga, okanye unokusilayida chipa ikhuphe intonga xa ipholile kancinci. Yonwabela!
amaNqaku
Lonke ulwazi lwesondlo lusekwe kwizibalo zomntu wesithathu kwaye luqikelelo kuphela. Iresiphi nganye kunye nexabiso lesondlo liya kwahluka ngokuxhomekeke kwiibrendi ozisebenzisayo, iindlela zokulinganisa, kunye nobukhulu bezabelo kwikhaya ngalinye.