I-Korea yasekhaya yaseKorea igxila kancane kancane etafuleni lethu, ngokulahlekelwa kancane kancane isimo sayo esiyingqayizivele. Namuhla, i-tapas ingatholakala ezitolo ezikhethekile, nasemasitolo ezinkulu, nakwezimakethe zokudla. Futhi isaladi ezivundiwe kuyisiphuzo esihle, futhi kuhlangene namazambane abilisiwe noma abomisiwe aphenduka isidlo sakusihlwa. Kodwa indlela yokulungisa iklabishi yaseKorea ebusika, sizotshela ngezansi.
Ukudla
Iklabishi ngesiKorea inambitheka enokuthakazelisayo, enamakha ama-sweet. Naphezu kokuthi leli isaladi liyashisa futhi liphunga, abantu abaningi bayathanda. Kuye ngokuncamelayo kwakho okuthandayo, lo mnyoka ungenziwa omuncu, okhudlwana, othakazelisayo futhi onosawoti, usebenzisa izinhlobonhlobo zezinongo.
Uyazi? Isanqante yaseKorea akuyona neze isidlo saseKorea. Lesi sitsha sasungulwa e-USSR ngamaKorea ayehlala ensimini yethu. Ama-carrots nje athathe indawo yeklabishi ye-Peking lapho epheka ukudla kwezwe kimchi.
Luhlobo luni lweklabishi olungcono ukuthatha isaladi
Klabishi yaseKorea, kunconywa ukukhetha izinhlobo zakuqala. Zihlukaniswa isakhiwo esivulekile, ukuze isitsha sibe ne-crunch ebuthakathaka nesinambitheka esimangalisa.
Funda kabanzi mayelana nezindawo ezizuzisayo zamahlumela aseBrussels, ikholifulawa, iklabishi ebomvu neklabishi ye-savoy.
Ukulungiselela amathini namabhodlela
Ukuze ulondoloze ngempumelelo, akudingeki ukwazi kuphela iresiphi yesaladi, kodwa futhi ukulungisa kahle izimbiza. Iphuzu eliyinhloko liyinzalo. Ngaphambi kokuvala okungenalutho, isitsha kufanele sidutshulwe kahle. Kodwa-ke, kuyadingeka ukuqinisekisa ukuthi amabhange aqinile, ngaphandle kokuchoboza, ukuchoboza, shcherbinki nezinye iziphambeko. 
Kubalulekile! Ngaphandle kokufaka inzalo endaweni yokusebenza, ama-microorganisms azoqala ukuzala, okungeke kube khona ukuhogela ukongiwa kwemvelo, kodwa futhi okwenza kube yingozi ekusetshenzisweni.Okokuqala, amabhange ahlanziwe ngokuphelele, ahlanjululwe bese enziwe inzalo.
Funda futhi mayelana nendlela yokugcoba iklabishi, kanye neklabishi ebhakabhaka ebusika.
Kunezindlela eziningana zokukhipha amagciwane:
- Isikebhe I-can ingabekwa esihlokweni se-kettle ngamanzi abilayo bese ihlala imizuzu engu-15-25.
- Ukubilisa. Ngaphansi kwebhodlela elinamandla, bafaka ukuphakama kwamapulangwe okufakwa kuso isitsha, bawugcwalise ngamanzi ukuze amabhange agcwaliswe ngokuphelele, bese ubilisa. Isikhathi senzalo - imizuzu engu-15.
- Ku-boiler kabili. Isiqukathi silayishwa singene emshini phansi futhi uvule idivayisi imizuzu engu-15.
- Ku-microwave. Amanzi athululelwa emgodini (1.5-2 cm), abekwe kuhhavini futhi aneminyaka engu-600-700 W imizuzu 2-3.
- Kuhhavini. Ukugezwa kwezimbiza ezimanzi kufakwa kwi-grate kuhhavini, izinga lokushisa lihlelwe ku- +100 ° C futhi ligcina imizuzu engu-40-45 (noma ku-+150 ° C - imizuzu engu-15-20).
Hlola izindlela zokupheka kangcono zeklabishi ebusika.Kumele bahlangabezane nalezi zimo ezilandelayo:
- ibushelelezi;
- akukho ukuklolodela;
- akukho rust;
- ukulingana namabhange (kumele uvale ngokuqinile);
- nge-fresh, hhayi emaphethini enjoloba enjoloba.
Kubalulekile! Kungcono ukhethe lezo zembozo ezenziwe nge-tinned tinned, futhi phezulu zihlanganiswe ngendwangu yokugcoba, okuvimbela insimbi ukuthi ingahlanganisi nomkhiqizo futhi ngaleyo ndlela igweme uketshezi.Izembozo nazo zinzalo. Ngokuvamekile abilisiwe ngaphambi kokugoba imizuzu engu-10-15.
I-Kitchenware
Ukuze wenze ukudla okunamnandi, udinga izinto ezilandelayo:
- i-pelvis ebanzi (okungcono-enameled);
- isobho lokuthosa;
- amathini (0.5; 0.75; ilitha eli-1).
Izithako ezidingekayo
Ukupheka iklabishi yaseKorea uzodinga izithako ezilula (isibalo sisekelwe ku-1 kg iklabishi):
- iklabishi omhlophe - 1 kg;
- I-pepper yesiBulgaria - ama-3 ama-pcs .;
- anyanisi - 1 pc.;
- i-garlic - ama-clove angu-3-5;
- izaqathe - ama-2 ama-pcs .;
- ushukela - 5 tbsp. izinkezo;
- usawoti - 2 tbsp. izinkezo;
- uviniga noma i-acetic acid (70%) - 1-1.5 st. izinkezo;
- umsila omnyama omnyama - 1 tsp;
- umsila obomvu obomvu - 0.5-1 tsp;
- amafutha yemifino - 6 tbsp. izinkezo.
Iresiphi yokulungiselela ubusika
Indlela yokupheka ukudla okulula okumnandi kakhulu futhi ayidingi ulwazi olukhethekile kanye nokusebenza.
Uyazi? EKorea, ayikho izinga lokupheka, ngoba isifundazwe ngasinye sinemfihlo yaso. Kodwa ngokwemvelo bapheka ukudla okudlayo ngamaqoqo amakhulu (kusuka ku-50 kg).
- Iklabishi isuswa emaqabungeni aphezulu futhi awonakele, ahlanzwa futhi anqunywe ama-cubes. Konke kufakazela ku-pelvis. Iklabishi ayisetshenzisiwe.
- Ama-karoti ahlanzwa futhi agayiwe. Ungasebenzisa okhethekile izitsha zaseKorea noma ezinkulu ezijwayelekile.
- I-pepper ihlanzwa, ihlanzwa kusukela ku-okusanhlamvu, inqunywe zibe yizicucu ezincane futhi yengezwe iklabishi neziqathe.
- Usawoti, izinongo kanye noshukela kuhlanganiswa, konke kuxutshwe futhi kugxiliwe kancane ngezandla ukwenza ijusi. Kwesobunxele emaminithini angu-10-15.
- I-garlic ihlanzwa futhi ifakwe emshinini wegalikhi noma igxilwe kwi-grater emihle.
- Amafutha athululelwa epanini elishisayo ngaphambi kokuba kubonakale ihaze. Lapho u-anyanisi osikiwe ngezindandatho ezingamatshumi amabili ubeka futhi uthosiwe kancane.
- Faka u-anyanisi ku-anyanisi esilungile, ubambe imizuzwana engu-5-10.
- I-marinade eholelekile ithululelwa emgodini weklabishi, uviniga uchitheka, uxutshwe futhi ushiye imizuzu engu-60.
- Amabhange agcwaliswa phezulu nge isaladi, ngaphandle kokugcoba, futhi agqoke inzalo emaminithini angu-20-30.
- Iziqukathi ezinamakhaza zihanjiswa, ziphendukele phansi futhi zembethe indwangu efudumele (ithawula, ingubo). Ngosuku bangasuswa ekusitorekeni okungunaphakade.
Ividiyo: iklabishi enhle kakhulu yaseKorea ebusika
Lapho ukugcina isaladi yaseKorea
Uma umsizi womuntu uhambile ezimweni zokupheka ukudla okulula futhi wenza inzalo efanele, khona-ke ungagcina i-billet enjalo esitolo esingaphansi noma esitolo esingasondleki, kodwa nasekhishini.
Kubalulekile! Ukushisa okuhle okugcina amabhithi ebusika ngu 12-15 ° C.Uma amathini avalwa ngama-plastic (kapron) amabhodlela, kungcono ukugcina kungenalutho esiqandisini.
Yini ongayenza etafuleni
Isaladi esiphundu ingaba yindishi yangempela yenyama yokudla izitsha zokudla inyama, kepha ezindaweni zethu ezivame ukukhonzwa njenge-appetizer ebandayo. Njengoba ubona, noma yikuphi, ngisho nomuntu ongenalwazi ongaba khona angapheka isaladi esenziwe ngendlela enhle yaseKorea. 
Into eyinhloko ukukhumbula ukuthi akufanelekile ukulingisa amaKorea ezinsizini zesitsha, ngoba ama-receptor ethu awahambisani nokuqaphela okunjalo ukunambitheka, futhi isiphuzo esifundekayo singaba yisimangaliso sangempela.
Ukubuyekeza okuvela kwinethiwekhi
