I-mayonnaise yaseJapan ihluke kwi-sauce eqhelekileyo yaseYurophu. Ingcamango yayo ayithethi, ihlambulukile kwaye ilula, kwaye ukusikwa kwe-sauce ngokwalo kunobumnene. Elizweni lelanga elinyukayo, le sauce ibizwa ngokuthi i-tamago-no-mono, kwaye kweli lizwe liyaziwa ngokuthi i-mayonnaise yaseJapan. AmaJapan asebenzisa i-mayonnaise yabo yokuzalisa ilayisi kunye neodle, kunye nokupheka. Ukubunjwa kwe-mayonnaise kuyinto engaqhelekanga, kodwa iresiphi yokupheka kwiindonga zendlu yakho yinto elula kakhulu.
Ukubunjwa kweeayonnaise
I-mayonnaise yaseJapan eqhelekileyo yenziwe ngamaqanda amaqanda, iviniga, ioliysi, i-yuzu peel, i-white miso idibanti, ityuwa kunye ne-fry emhlophe. Emva kokuguqulwa kwe-sauce ekuphekeni kwelizwe lethu, kwaba lula ukutshintsha ioli ye-soya, umnquma wethu okanye i-sunflower, i-yuzu ye-peel-isula nge-lemon okanye i-lime peel, i-ricegargar - i-lemon juice okanye i-aple cider iviniga, kodwa ngokukhatywayo, ingayisebenzisi.
I-Pasta miso - i-seasoning ekhethekileyo, eyenziwa kweso soyiweyo. Fumana i-paste enjalo ekhaya ayixhomekekanga. Kodwa idla ngokuthengiswa kwiivenkile ezizodwa kunye nezitolo ezinkulu, njengama-hypermarket kunye nevenkile. Kulapho, kunye nalo ungathenga umsila we-soy, i-wasabi kunye ne-ginger.
Ukubambisa kweMiso kuthengiswa kwiipakethe zokucoca. Unemibala ye-otzhelto-light, ibe yinto emnyama. Ngexesha lokuthenga, khumbula enye into elula - into ebumnyama, unobunono obunzulu kunye nokukhanya kwayo. Ewe, zonke izithako eziseleyo ze-sauce zaseJapane ziyazi kakuhle kwaye ziqhelekileyo kumntu oqhelekileyo. Ngako oko, ingqalelo yakho ichazwe kwiindlela zokupheka kweimayonnaise njengezidibaniso zethu, kunye neJapan yemveli.
I-sauce yesiJapan (i-mayonnaise)
Njengoko kuchaziwe ngaphambili, iresiphi yokupheka i-mayonnaise ilula nje. Ubunzima kuphela ukubunjwa kwawo. Kukhona i-mayonnaise i-tamago-but-mono-izithako ezilandelayo:
- 230 igrisi yeoli ye-soya - (iglasi epheleleyo);
- Amaqanda amathathu;
- 20 amagremu eviniga;
- 50 igram yomgca miso unamathela;
- i-Yuzu ye-lemon yuzu;
- pepper e mhlophe;
- ityuwa.
Ukulungiselela:
Siqala inkqubo yokulungiselela. Ngenxa yoko, izilonda kufuneka zihlukaniswe kwiiprotheni kwaye zithululelwe kwisitya. Iiprotheni azidingeki. Emva koko izikhupha zifanele zifakwe kakuhle nge-spatula yamatye kude kube yimeko enjalo, de ibe yinto enomzimba. Ukuqhubeka nenkqubo yokugaya izikhupha, kufuneka uchithele kuwo wonke iviniga yelayisi kwaye udibanise yonke ingxube nomxube. Ngaphandle kokuma kwaye uqhubeke uhlamba izikhupha, uthele kwisitya se-soy sauce. Ukubetha ngokugqibeleleyo, isonka ngasinye. Ngenxa yoko, i-sauce ifanele ibe yinyani kwaye ilula.
Ngoku kuyimfuneko ukongeza iPassumiso kwi-sauce esilungisiwe kwaye uvuselele kwakhona. Emva koko kufuneka udibanise i-peel ye-lemon (i-zest), okanye uyinqumle nje ibe yizicucu uze uyigaya kwi-blender. Emva koko kufuneka udibanise i-lemon enye okanye usike isikhumba uze uyigayile kwi-blender, uyongeze kunye nepilisi emhlophe emhlophe kwi-mayonnaise. Ekugqibeleni, yongeza ityuwa ukunambitha kwaye ugxobhoze i-sauce kwakhona ukuyenza ibe yimbi. Imayonnaise ikulungele!
Ukutshintshwa kwe-recipe ye-mayonnaise yaseJapan
Ngokuqinisekileyo nayiphi na iresiphi yesidlo esingaqhelekanga sinokulungiswa kwintliziyo yethu. I-mayonnaise yaseJapan ayikho. Ngoko ke, ngokutshintsha izithako ezimbalwa ze-recipe yendabuko, unokufumana i-tamago-no-mono sauce yangempela.
Ukwenza oku, kufuneka:
- 3 izikhuni;
- ijusi yemon lemon;
- 1 indebe yeoyile yemifuno;
- i-pinch yepilisi emhlophe yomhlaba;
- 50 igram yomgca miso unamathela;
- ipeki ye-lemon peel;
- ityuwa kwisihloko sesipuni.
Ukulungiselela:
Nangona kunjalo ukuba izithako ze-mayonnaise zaseJapane ziguqukile kwaye zendabuko zihluke, kodwa indlela yabo yokulungiselela ilungile ngokufanayo. Okokuqala, njengaphambili, nge-spatula, ubethe izikhupha zeqanda ngejisi lemon, kwaye emva kokuqhubeka ubabetha, uthele kancane, de kube umxube awunamhlophe kwaye awuyi kudla. Ngoku unokongeza i-miso unamathela, i-peel encinane ye-lemon, isikhephe esincinci. Kwakhona, i-mayonnaise kunye nekhenkco.
Kungcono ukupheka i-mayonnaise yaseJapan kwimida emincinci, kuba ayikwazi ukugcinwa iintsuku ezingaphezu kweentsuku - iya kutshintsha ukuhambelana kwaye iya kulahlekelwa yintle. Sebenzisa iindlela zokupheka ezintsha ekuphekeni, lungiselela ngesimo esihle, kunye nesidlo esinomdla kuwe!