Amaresiphi Namathiphu Amakhowe: Ungakuthokozela Kanjani Lokhu Kumnandi Ekhishini

Ukukhuluma ngamakhowe kusho ukucwiliswa endaweni yonke yamaphunga, ukwakheka, nama-flavour anqoba noma iluphi ulwanga futhi abe abalingiswa abangephikiswe ekhishini, ikakhulukazi uma amakhaza eqala ukungena futhi ikwindla inemibala emahlathini. Amakhowe athole indawo ehloniphekile ku-gastronomy ngenxa yokuguquguquka kwawo, ukunotha komsoco kanye nomuzwa wokunambitha ubumnandi bangempela bemvelo.Kungakhathaliseki ukuthi ungomunye walabo abalindele ngokulangazela inkathi yokuyozivuna, noma uncamela ukuzithenga emakethe, uzothola ukuthi kunenqwaba yezindlela zokupheka namaqhinga okuthola okuningi kuzo.

Abathandwa kuphela ngenxa yokunambitheka kwabo okujulile kanye nephunga elimnandi, kodwa futhi nekhono labo lokuzivumelanisa nezitsha ezingenakubalwa. Kusukela ezitsheni ezilula kanye namaqanda aphehliwe ngokushesha kuya ezitsheni zesipuni eziyinkimbinkimbi, amasaladi, ama-pasta, amasoso nezitsha zerayisiAmakhowe yileso sithako somlingo esengeza ukuthinta okukhethekile kunoma iyiphi iresiphi. Kodwa ukuze acwebezele ngempela, kubalulekile ukwazi ukuthi uwahlanza kanjani, uwagcine ngendlela efanele, futhi, vele, uwapheke ngokucophelela ukuze ujabulele amandla awo aphelele okupheka nokudla okunomsoco.

Izakhiwo zokudla okunomsoco kanye nezinzuzo zamakhowe

Enye yamandla amakhowe, ngokungangabazeki, iphrofayili yawo emangalisayo yokudla okunomsoco. Amakhowe akhiwe kakhulu ngamanzi, cishe u-85% wesisindo sawo, okwenza abe ukudla okulula, okunekhalori ephansi futhi aphelele kulabo abafuna ukunakekela isibalo sabo.Okuqukethwe kwayo kwamandla kuzungeze ama-calories angu-25-35 ngamagremu angu-100, futhi ukuba khona kwamafutha cishe akunakwa. Ziyinketho enconywa kakhulu ekudleni kokulahlekelwa isisindo kanye nokugcina ukudla okunempilo unyaka wonke. Bheka kuso sonke isiqephu sendatshana ukuze uthole izitsha esinazo encwadini yethu yokupheka.

Kodwa abagcini lapho: amakhowe Banikeza amaprotheni asekelwe ezitshalweni ezisezingeni eliphezulu, nakuba ngamanani aphakathi nendawo futhi aguquguqukayo kuye ngohlobo (kusuka ku-5,5% kuma-truffles kuya ku-1,25% kuma-chanterelles). Futhi Aqukethe i-fibre, ama-antioxidants emvelo (afana ne-selenium ne-vitamin C), amavithamini B, uvithamini E, namaminerali abalulekile ekusebenzeni kahle komzimba. (i-iron, ithusi, i-phosphorus, i-zinc, i-potassium). Okuqukethwe kwawo kwe-sodium ephansi kuwenza alungele abantu abanomfutho wegazi ophakeme., futhi ukugcwala kwawo okuphezulu kwamanzi kusiza ngokufaka amanzi kanye nokuhamba kwamathumbu.

Ezinye izinhlobo, njenge-shiitake, i-maitake, ne-reishi, zibaluleke kakhulu ngenxa yezakhiwo zazo zokwelapha nezokwelapha. I-Shiitake isiza ukwehlisa i-cholesterol futhi iqinise ukuzivikela, i-maitake ilawula ushukela wegazi, futhi i-reishi iphikisana nokuvuvukala, ilwa nokuqwasha nokukhathala okungapheli.Emasikweni aseMpumalanga, lawa makhowe adlala indima ehamba phambili ngenxa yalezi zinzuzo, futhi ukusetshenziswa kwawo kuye kwanda emhlabeni wonke.

Kunjalo, nakuba unempilo kakhulu, Akubona bonke abantu abagaya ngokulinganayo, ngakho-ke kuhle ukuwasebenzisa amasha futhi ngaphandle kokuphatha ngokweqile. Ngaphezu kwalokho, kubalulekile ukukhumbula ukuthi, uma kubhekwa ukuhlukahluka okukhulu kwezinhlobo zezilwane, Cishe izinhlobo ezingamashumi amathathu kuphela ezinenani lokupheka eSpain. Qaphela kakhulu ngezinhlobo ezinobuthi noma ezingaziwa!

Izinhlobo ezidume kakhulu zamakhowe nokuthi ungazisebenzisa kanjani ekhishini

Kunenhlobonhlobo enkulu yamakhowe, kodwa uma umgomo wakho kuwukujabulela ukunambitheka kwawo kwangempela, kuwumqondo omuhle ukujwayelana nalawo abaluleke kakhulu futhi ufunde indlela yokuwasebenzisa ngokuvumelana nezici zawo.

• I-Níscalo noma i-rollón: Ilungele ukugcoba noma ukugazinga. Kumnandi futhi kusitshulu, i-pasta-stir-fries, izitsha zerayisi, ne-garlic, noma okufakwe kuviniga ku-appetizers.
• I-Chanterelle: Igqama ngokunambitheka kwayo okumnandi kanye nephunga elimnandi elikhumbuza ibhilikosi. Ibalulekile kuma-stir-fries, amaqanda aphehliwe, noma amaresiphi amnandi nojamu.
• I-Oronja: Intekenteke kakhulu, idinga ukuphathwa ngokucophelela futhi kunconywa ukuthi idliwe isanda kugqokwa futhi ibe nezingubo ezimbalwa ukuze ingafihli ukunambitheka kwayo.
• Ithanga noma i-boletus (cep): Izibonelo ezincane zingadliwa ziluhlaza ku-carpaccio noma amasaladi. Ukunambitheka kwabo okumnandi, okunamantongomane kuhle kakhulu kumasoso, isobho, kanye nokugcwaliswa.
• Icilongo Lokufa: Iphunga elimnandi kakhulu, elibabayo futhi lilungele ukomiswa, ukugaya nokusebenzisa njenge-condiment elayisi, i-pasta noma amasoso.
• I-Oyster mushroom: Kusha, kumnandi emaqandeni aphehliwe nezitshulu, nakuba konakala kalula. Ilungele ama-stir-fries.
• Ikhowe: Kuhle kakhulu okuluhlaza (okuncane kakhulu), kumasaladi, okugxiliwe, esobho, noma njengendawo yokuhlobisa. Ezinkulu zingagxilwa futhi zigayiwe.
• I-Morel: Iphunga elimnandi kakhulu, elinconyiwe eliphekwe kuphela (akukaze kube luhlaza). Kuhle kuma-omelets noma njengesitsha esiseceleni.
• Senderuela: Incane, iqinile futhi ivumelana nezimo, ilungele ukomiswa nokwengeza iphunga elimnandi esitsheni noma ezitsheni zelayisi.
• IShiitake: Inikeza iphunga elijulile kanye ne-flavour ephawulekayo esobho, ama-stir-fries, kanye nezitshulu. Ngokuvamile itholakala isanda noma yomisiwe.

Isincomo esiyisisekelo sokuthuthukisa ukunambitheka kwamakhowe ungazixubi ngokweqileUma ukhetha ukulungisa isidlo esinezinhlobonhlobo eziningana, qiniseka ukuthi banamaphrofayili afanayo we-flavour; uma kungenjalo, uzofihla ama-nuances ezinhlobonhlobo ezibucayi kakhulu.

Amathiphu abalulekile okuhlanza, ukulondoloza, nokulungisa amakhowe

Amakhowe adinga ukunakekelwa okukhethekile ukuze alondoloze ukunambitheka nokuthungwa kwawo. Ukwazi ukuthi ungazisingatha kanjani kuzokwenza izitsha zakho zibe mnandi kakhulu.

Uwahlanza kanjani amakhowe?

Amakhowe Babutha kalula inhlabathi kanye nemfucumfucu yezitshalo, ngakho ukuhlanza kubalulekile. Akunconywa ukuwageza ngaphansi kompompi ngaphandle uma engcolile kakhulu, njenge Zimunca amanzi amaningi futhi zilahlekelwe ukuqinaIndlela ejwayeleke kakhulu ukuphasisa a indwangu emanzi kancane phezu kwesigqoko noma usebenzise ibhulashi elithambile ukuze ususe inhlabathi. Isiqu somhlaba kufanele sisuswe, futhi uma isiqu singcolile kakhulu, singacwecwa. I-underside of the cap iyagcinwa ngaphandle uma yonakele.

Uma kwenzeka iresiphi idinga amakhowe aluhlaza (njengamanye ama-carpaccios noma amasaladi), kunconywa ukuwasika kahle futhi uwafafaze ngejusi kalamula ukuze zivinjwe ekufakweni kwe-oxidizing, nakuba lokhu kungashintsha ukunambitheka kwazo ngobuqili.

Amaqhinga okuwagcina emusha

Amakhowe amasha awohloka ngokushesha okukhulu., futhi akufanelekile ukuwagcina esiqandisini isikhathi esingaphezu kosuku olulodwa noma ezimbili. Okufanelekile, zisonge ngephepha lasekhishini noma indwangu, kodwa ungalokothi uzifake ezikhwameni zepulasitiki, njengoba ziba manzi futhi zonakale ngokushesha. Uma ufuna ukuwajabulela ngaphandle kwesizini, ungawomisa (iphunga liyaqina), uwafake emakhazeni, uwahambise emanzini, noma uwagcine.

Indlela yokupheka amakhowe ngaphandle kokulahlekelwa ingqikithi yawo

I-stir-fry cishe indlela yenkanyezi yamakhowe amaningi. Kunjalo, kudinga ukunakwa imininingwane ukugcina juiciness yabo, iphunga, kanye nokwakheka. Iqhinga elibalulekile Shisisa i-pan kahle ngaphambi kokufaka amakhoweUma i-pan ibanda, amakhowe azokhulula amanzi amaningi futhi alahlekelwe ukunambitheka nokuthungwa.

Ithiphu elincane: ngaphambi kokungeza amakhowe namafutha, Fafaza usawoti omahhadla noma ophehliwe phezu kwepaniUma iqala ukuvuthwa, engeza amakhowe, ugovuze kahle, bese wengeza i-drizzle yamafutha omnqumo angenasici. Uma ufaka u-anyanisi, u-garlic, upelepele, noma eminye imifino, kuwumqondo omuhle ukuwosa amakhowe ngokwehlukana kuqala (ukuze athambise) bese uwafaka kuyo yonke isoso.

Amakhowe omisiwe kufanele abe Khonza kushisa futhi ngokushesha ukuze kugcinwe iphunga kanye nephunga layo.

Izindlela zokupheka ezibalulekile zamakhowe zanoma yisiphi isenzakalo

Manje njengoba usuyazi ukuthi ungaphatha kanjani amakhowe ekhishini, sekuyisikhathi sokuphefumulelwa Ukukhethwa kwamaresiphi ahlukahlukene abonisa ukuguquguquka kwawo nokuthi angaba kanjani isizinda esiyinhloko noma umphelelisi ophelele kunoma iyiphi imenyu..

Ama-appetizers alula kanye neziqalo

Ukulunywa kokuqala kwamakhowe kwenza umdlandla wakho futhi kukumangaze ngokunambitheka kwawo:

• Amakhowe akhilimu nama-boletus croquettes: Engeza amakhowe esizini aqoshwe kahle ekugcwalisweni kwecroquette ukuze uthole ingaphakathi elinephunga elimnandi nelimnandi.
• Amakhowe kagalikhi noma ngeSerrano ham: I-tapa elula, esheshayo, nehlala ivuliwe. Ungashintsha amakhowe bese wengeza i-parsley entsha ukuze uthuthukise ukunambitheka.
• Amakhowe esinkwa ane-aioli ethambile: I-crispy coating kanye negalikhi ku-sauce kuthuthukisa ujusi wamakhowe njengamakhowe e-chanterelle namakhowe oyster.
• I-Pintxos yengulube yase-Iberia namakhowe we-boletus: Inhlanganisela kanokusho yemicimbi ekhethekile: isisekelo sesinkwa, ukuthintwa kwamakhowe e-boletus agayiwe, nocezu lwehlombe lengulube yase-Iberia.

Amasaladi afudumele nezitsha ezilula

Amakhowe anezela ukuthinta okukhethekile kumasaladi anamaqabunga aluhlaza, imifino ethosiwe noma imifino.Isibonelo, isaladi yasekwindla ingase ihlanganise ama-chanterelles aqoshiwe, amakhowe, nama-capers nesipinashi, i-escarole, ushizi oluhlaza okwesibhakabhaka, ama-croutons wesinkwa, ne-parsley ekhanyayo ne-vinaigrette ye-garlic. Amakhowe angabuye abhanqiwe nama-artichokes noma isitshalo seqanda ukuze uthole ukuthinta okungeziwe kombala nokunambitheka.

Esinye isiphakamiso yilesi I-Shiitake carpaccio enamapheya nama-Parmesan flakes: izingcezu ezincane zamakhowe, i-pear eqoshiwe, amantongomane kaphayini athosiwe kanye namathayili kashizi acwebezelayo, agqokiswe ngamafutha omnqumo amsulwa kanye namaconsi ambalwa kaviniga obhalsamu.

I-pasta, irayisi nama-fideuás namakhowe

E-Mediterranean cuisine, Ukuhlanganiswa kwe-pasta noma irayisi namakhowe kuyi-classic engenakuphuthaNansi eminye imibono:

• I-Mushroom Risotto: Isitsha serayisi esinokhilimu esilungiselelwe namakhowe e-boletus, amakhowe, namakhowe ecilongo amnyama, ahlanganiswe noshizi weParmesan kanye nokuthintwa kwewayini elimhlophe.
• I-Mushroom Fideuá: Ama-noodle egolide abhakiwe namakhowe ecilongo, ama-chanterelles, amakhowe, nesoso ye-boletus aioli.
• I-pasta entsha ene-mushroom ne-walnut sauce: I-Tagliatelle noma i-linguine ene-sauce yamakhowe axutshwe namantongomane, afakwe nge-Parmesan egayiwe.
• Isobho lelayisi elinama-chanterelles nemifino: Isitsha esiduduzayo, esilungele izinsuku zemvula nezibandayo. Ungakwazi ukwengeza izimbambo noma inkukhu ukuze ugcwalise kakhudlwana.

Amaqanda agxotshiwe kanye nokhilimu omnandi

Amaqanda aphehliwe anamakhowe iresiphi eyisisekelo futhi esheshayo., kodwa okungenzeka kube nezinguquko eziyinkulungwane. Ungalungisa iqanda eligayiwe elilula namakhowe oyster, amaqanda, ugaliki, neparsley, noma uliphakamise ngokuxuba amakhowe ama-boletus nezimfanzi, noma ufake ama-eels ezingane ukuze uwathinte ngokukhethekile.

Ngokuqondene nama-creams, zama Ukhilimu wamakhowe kanye nama-chestnuts anephunga lekwindla, eduduzayo futhi egcwele ama-nuances. Okunye okuveziwe yithanga kanye nokhilimu wamakhowe, kanye nesobho lekhowe laseThailand, i-noodle, nesobho lezimfanzi kwabafunayo.

Izitsha eziyinhloko ezinamakhowe

Amakhowe ahlangana ngokumangalisayo kokubili inyama nenhlanzi kanye nezilwane zasolwandle:

• I-Sirloin ne-mushroom sauce: I-fillet yegolide ehambisana namakhowe ewayini nge-puree ebushelelezi.
• Amabele enkukhu anama-chanterelles: Isitsha esilula futhi esinempilo, esinothisiwe ngo-anyanisi, amakhambi kanye nopelepele omusha.
• I-sea bream efakwe amakhowe: Izinhlanzi ezibhakiwe ezifakwe amakhowe e-chanterelle, zilungele izikhathi ezikhethekile.
• Amakhowe agayiwe namakhowe: Ulwandle nezintaba kuresiphi elula futhi enomsoco.
• Imidambi enamakhowe o Amakhowe agayiwe nge-cuttlefish nesweli emnyama, ilungele ukumangala nokuphuma kokujwayelekile.

Izitshulu nezipuni

Ikwindla imema i Izitsha ze-spoon ezishisayo, ezigcwele ukuthungwa kanye nokunambitheka. Ezinye izibonelo yilezi:

• Amazambane aphekiwe ngewundlu namakhowe: Iresiphi eqinile neyendabuko.
• Imifino eqoshiwe ene-boletus: Imidumba namakhowe ekubhanqeni okunempilo kakhulu.
• Isobho le-Dashi ne-Shiitake Broth Ngokudla Kwasolwandle: Isiphakamiso esingavamile sabathandi bokunambitheka kwasempumalanga.
• I-cappuccino yamakhowe: Isidlo esiyinkimbinkimbi esingamangaza izivakashi zakho.

Ezinye iziphakamiso zoqobo

Ungakhohlwa mayelana ne- I-quiches yamakhowe e-Savory nama-tarts, ama-vegetarian wraps ane-seitan namakhowe, noma amakhowe aphephile ku-microwave namaphayi we-walnut (ifanele ngisho nalabo abangakwazi ukudla i-gluten). Futhi engeza ezinye izindlela ezifana nezikebhe ze-zucchini ezifakwe amakhowe e-chanterelle, noma wenze amasoso nemihluzi ngamakhowe asele ukuze ugweme ukumosha.

Amathiphu namasu okupheka okuthuthukisa ukunambitheka kwamakhowe akho

Ngaphezu kobuchwepheshe, kukhona ukuthinta okuncane okwenza umehluko:

• Gwema izinongo ezinamandla kakhulu noma ezishisayo ukufihla iphunga lamakhowe. I-garlic, u-anyanisi, ne-parsley yizinongo zenkanyezi, kanye namafutha omnqumo amsulwa.
• Ungasebenzisi ibhotela ngaphandle kwe-bechamel ethile, futhi uma kungenzeka ngokulinganisela: amafutha omnqumo athuthukisa ukunambitheka futhi athuthukise ukugaya.

• Gcoba amakhowe ngesikhathi esifanele.; cishe imizuzu engu-10-15 ngokuvamile yanele ukuba iphekwe ekupheleleni. Uma uwapheka isikhathi eside kakhulu, alahlekelwa ukuthungwa kanye nokunambitheka.
• Friza amakhowe uma esesezingeni eliphezulu, hlanza futhi usike kusengaphambili futhi ugcine uvalwe kahle.
• Uma usebenzisa amakhowe omisiwe, uwafake emanzini afudumele futhi usebenzise lawo manzi (ahluzwe kahle) ukuze unambitha ilayisi noma amasoso.
• Sebenzisa iziqu kanye nokusikwa kwamakhowe ahlanzekile kuma-broth, okhilimu namasoso.. Cishe akukho okumoshakalayo.

Isitsha senkanyezi: Amakhowe agayiwe ukuze ahambisane nanoma iyiphi iresiphi

Kuzo zonke izindlela zokupheka ezingenzeka, amakhowe agayiwe angenye ethandwa kakhulu, elula, futhi ehlwabusayo. Ikuvumela ukuthi udlale ngezinhlobonhlobo zamakhowe onawo futhi ifaneleka kahle njengesitsha eseceleni senyama, inhlanzi, irayisi, noma nje njenge-tapa.

Okudingayo ukukhetha amakhowe (amasha, aqandisiwe, noma omisiwe), u-anyanisi omncane, igalofu likagalikhi, i-parsley entsha, upelepele, iwayini elimhlophe (uma uthanda), namafutha omnqumo engeziwe. Gcoba u-anyanisi epanini elishisayo, engeza amakhowe ahlanjululwe kahle, bese upheka phezu kokushisa okukhulu. Bese, engeza i-splash yewayini, yiyeke ihwamuke, engeza u-garlic oqoshiwe, bese uqeda ngokufafaza i-parsley. Umphumela: isidlo esilula, esinempilo, esinephunga elimnandi esilungele noma yisiphi isenzakalo..

Amakhowe ayisithako esiwumlingo esiguqula noma yisiphi isidlo sibe isipiliyoni sezinzwa, okuletha ukuhlukahluka, ukunambitheka kanye nomlingiswa oyiqiniso ekhishini. Kusukela ekulula kweqanda eliphehliwe kuya ekubeni yinkimbinkimbi kokhilimu, okuhlanganisa izitshulu eziduduzayo nezindlela zokupheka zamazwe ngamazwe, uma zisetshenziswe kahle, ziyisipho sangempela sekwindla ongasijabulela unyaka wonke uma ulandela ukuhlanza okulungile, ukugcinwa, namathiphu okupheka. Isibindi sokusungula ekhishini, zama izinhlanganisela ezintsha, futhi uqhubeke uzama ngezithako ezihamba phambili. izinhlobo ezahlukene zamakhowe onawo. Ihlathi lilingana etafuleni lakho uma wazi ukuthi liphathwa kanjani!