Posachedwapa, ku Russia ndi madera ena a Soviet, zakudya za Pan-Asian (ndiko, Chitchaina, Chijapani, Vietnamese, ndi maiko ena a m'chigawo cha Pacific-Asia) zimatchuka kwambiri.
Muzu wa ginger ndizitsamba zokhudzana ndi zonunkhira zapadera komanso zokoma kwambiri, zomwe zimapangidwa ndi zakudya za pan-Asian.
Ginger wosakanizidwa, komanso watsopano, ali ndi mankhwala, amawotcha kwambiri nyengo, amathandiza kwambiri thupi lonse la munthu ndi ntchito yogwiritsira ntchito bwino, amayeretsa bwino masambawa asanayambe kudya nyama, nsomba ndi nsomba.
Mukhoza kutsuka muzu wa ginger ndi kunyumba, ndikuuzeni momwe mungakhalire ndibwino komanso chokoma.
Kodi mungagwiritse bwanji ginger mu mpunga kapena viniga wambiri?
Njira iyi ikhoza kuonedwa ngati yachikale.
Zosakaniza:
- Ginger root - 500 g;
- vinyo wosasa mpunga kapena maula - 2,5-5% - pafupifupi 200 ml;
- shuga - 4 tbsp. makuni;
- mpunga wa vodka pafupifupi 20% (chifukwa cha vinyo wa mpunga wa Shaoxing, kapena myrin, ndiye shuga sichifunika) - 5-8 st. makuni;
- vinyo kapena chitumbuwa, kapena pinki ya Martini - 200 ml.
Kukonzekera
Muzu wanga mizu ndi kuumitsa ndi chopukutira, peel ndi masamba peeler, shred kuti woonda woonda zidutswa, monga pamakhala, amapezeka. Ginger wamng'ono wa prisalivaem ndipo yikani madzi mu kapu (zidutswa za ginger zilolere mchere pang'ono panthawiyi). Wiritsani magawo a ginger m'madzi otentha kwa mphindi imodzi ndikukhala mu colander.
Timaphika marinade: kusakaniza vodka, vinyo, vinyo wosasa ndi shuga, kubweretsa kwa chithupsa. Vinyo wambiri kapena Martini wokondedwa amalowetsa mosavuta vinyo wotchuka Maluwa a pinki a Moldavia. Simungathe kuphika kusakaniza, koma kutenthetsa mu madzi osamba kwa mphindi 20, choncho tidzasunga zinthu zonse zomwe zimapanga marinade.
Timayika ginger mu galasi yoyera kapena chidebe cha ceramic ndikuchidza ndi moto wotentha. Tsekani chivindikiro ndikuchiziziritsa, kenaka kuziyika pa alumali wa firiji masiku atatu.
Mtundu wa ginger wodalirika ukhoza kukhala pafupi ndi ena kapena mithunzi ina ya pinki kapena yachikasu.
Kusunga ginger, kuzifota molingana ndi njira iyi zingatheke mkati mwa miyezi itatu mufiriji mu chidebe chatsekedwa.
Kodi mungasambe bwanji ginger ndi vinyo wamba?
Ndi zophweka: mmalo mwa viniga wosakaniza, gwiritsani ntchito vinyo wosasa. Gwiritsani ntchito vinyo wosasa wonyezimira, mungathe, koma sichidzasangalatsa (kugwiritsa ntchito chinthu chofunika basi sichikutsatira). Mukhozanso kutenga vodka ya mpunga ndi wamba (ndithudi, kuchepetsa kuchuluka kwa nthawi ziwiri).
Momwe mungayendetsere ginger kunyumba - njira ina
Zosakaniza:
- Ginger watsopano (mizu ya masamba) - 300 g;
- mandimu - chidutswa 1;
- laimu - chidutswa 1;
- tsabola wotentha wofiira - 1 pc. (mukhoza kukhala wamng'ono, wobiriwirabe);
- adyo - 5 malonda;
- wokonda zachilengedwe - 2 tbsp. makuni;
- msuzi wa soya - 1 tbsp. supuni;
- zonunkhira (coriander, cloves);
- kuwala kwa rum - 60ml;
- madzi - 200 ml.
Kukonzekera
Ginger wothira ndi zouma amayeretsedwa ndi masamba a pepala komanso opangidwa bwino (monga ngati, pamakhala). Timaphika zidutswa za ginger
Timayika mbale zochepa za ginger mu galasi kapena chidebe cha ceramic.
Timapanga marinade ozizira: timagwiritsa madzi a mandimu, madzi a mandimu, msuzi wa soya, uchi, ramu ndi zonunkhira. Mukhoza kuwonjezera madzi oposa 100 ml kwa marinade. Lembani ginger osakaniza, sungani chitsulo ndikutumiza ku firiji kwa maola 24 osachepera.
Ginger, yotsekedwa panyumba pansi pa njirayi ili ndi zakudya za Vietnamese, Cambodia, Thai, Philippines ndi zakudya za Indonesian.