UKimchi luhlobo olukhethekileyo lweklabishi olukhula eMpuma Ekude naseKorea. Asinayo, ngoko unokusebenzisa enye indlela kunye nokulungiselela iklabishi yamchi eKorea esuka eBeijing. Masifunde kunye nendlela yokwenza esi sidlo sokuqala.
I-recipe ye-kimchi e-Korean
Izithako:
- Iklabishi yaseTshayina - 3 kg;
- ityuwa - 2 tbsp. iipuni.
Ukuphakamisa:
- umgubo welayisi - 3 tbsp. iipuni;
- amanzi - 300 ml;
- Ipeyta yesiTshayina - isiqendu 1;
- israyi - 1 piece;
- i-bulb - 1 piece;
- igalikhi;
- ingcambu yomthi we-ginger - 1 tbsp. i-spoonful
- i-sauce yentlanzi - 100 ml;
- i-anyanisi eluhlaza - 1 bunch;
- I-Kimchi sauce - 1 tbsp.
- ushukela - 1 tbsp. isipuni.
Ukulungiselela
Ngoku ke xelela indlela yokupheka i-kimchi e-Korean. Iklabishi ihlanjwe kakuhle kwaye igalelwe ngesigamu, idwebe ngexesha elinye. Emva koko siyidibanisa emanzini ukuze ifike phakathi kwamaqabunga. Emva koko, thabatha ityuwa enkulu kwaye usasaze phakathi kwamaqabunga. Siphula amaqabunga amathathu amakhulu eklabishi kunye netyuwa. I-half-kohan esilungeleyo esiyibeka kwisitya, sizalise ngamanzi ukuze baphele ngokupheleleyo emanzini kwaye bacinezele phezulu.
Sishiya i-klabishi usawoti malunga neeyure ezingama-6-8. Xa unetyuwa, hlanza kakuhle ngaphantsi kwamanzi, ucofe ngokukhawuleza uze uphendule imizuzu engama-30 kwi-colander.
Kwaye ngeli xesha, masenze oko ixesha. Okokuqala, kufuneka silungiselele umhluzi okhethekileyo welayisi: iipunipoli ezimbini zomgubo welayisi siyancipha ngobuncinane bamanzi abandayo, kwaye onke amanzi aphekwa kwaye kancane kancane sizisa umgubo ohlambulukileyo apho. Eyona nto sidibanisa yonke into, ukuba kwakungekho ziqhumane, kwaye sishiya ukupholisa. Sifanele sibe nekhonkco elifanayo. I-Radish ne-Chinese pear ehlanjwe, yinqumle ibe yincinci. Sichitha i-anyanisi eluhlaza kancinci, kwaye sinqunqise i-anyanisi ngemigqomo. I-Radish kancane podsalivaem, i-juice ekhethiweyo idliwe. I-garlic kunye ne-ginger kufuneka iphoswe ngokugaya inyama, yongeza isambatho esisisiseko, ishukela, unamathela kunye ne-sauce yeentlanzi.
Hlanganisa yonke into kakuhle kwaye wongeze umxube obangelwayo kwimifuno enonciweyo. Vumela umsila umele malunga nemizuzu engama-30. Emva koko uzame ityuwa kwaye xa kuyimfuneko, yongeza ityuwa. Emva koko sigqoke iiglavu zerabha, kunye nomxube ngamnye sifaka onke amaqabunga e-Peking iklabishi. Emva koko, kwakhona uphinde uzibeke ngokuphindile kwi-poluchochan, thabatha iphepha elide kakhulu, libophe ngokucophelela uze ulifake kwisitya.
Xa yonke into isetyenziswe, gquba phezulu kunye namaqabunga asele ngaphambili kwaye ushiye isitya kwixesha lokushisa lokushisa, uze uyifake iintsuku ezi-3 kwifriji. Ngaphambi kokusebenzisa iklabishi yaseKorea enokrasi, isi-kimchi sinqunyulwa zibe ziincinci.
Iresiphi yaseKorea kimchi kimchi
Izithako:
- I-kekichi ye-Peking - 1 kg;
- ushukela - 1 ithisipuni;
- i-pepper unamathela - ukunambitha;
- ityuwa - 1 tbsp. isipuni.
Ukulungiselela
Siza kuxubusha enye indlela yokwenza isi-kimchi kwisiKorea. Ngoko, thabatha iklabishi ephuma eBeijing , uhlambulule kwaye uyinqumle isiqingatha. Emva koko unqumle ngokucophelela zonke iintonga uze uhluthe imifuno ngokukhupha u-1.5 cm ububanzi.
Emva koko, faka iklabishi phantsi komshicileli uze ubambe kule fomu malunga neeyure eziyi-12. Ngoku sithumela iklabishi phantsi kwamanzi, sihlambuluke ngokufanelekileyo, ngaloo ndlela sikhululwa ngetyuwa engaphezulu. Emva koko, fakela iklabishi ngokukhawuleza, uyibeke epanini, yongeza i-pepper unamathele kwaye udibanise. Shiya iklabishi enye i-4 iiyure, uphinde ugxeke kwakhona kwaye ugxininise u-6 iiyure. Emva kokuphelelwa kwexesha, sisasaza isi-kimchi kwisiKorea ngokwemijelo elungiselelwe kwaye siyibeke kwisiqandisini.