Ƙasar Tasa a Latin Amurka da Caribbean
An yi amfani da tsire-tsire masu tsire-tsire masu abinci tare da abinci mafi yawa a matsayin gefen tasa ko kuma abincin abincin. A dukan kasashen Caribbean da Mutanen Espanya, an yi furotin cikakke. Alal misali, a kasar Guyana ta Kudu Amurka ta Kudu, an yi amfani da kayan lambu tare da kayan kasa, da shinkafa-shinkafa (shinkafa, wake, da nama nama tare da madara mai kwakwa).
Cooking ayaba, ko plantains , zo a cikin biyu siffofin: unripe, ko shuke-shuke kore, da kuma cikakke plantains.
Su abinci ne mai mahimmanci ga kasashe masu tasowa a duk fadin Afirka, kudu maso gabashin Asiya, Pacific Islands, Caribbean, Central, da kuma Kudancin Amirka. An yi soyayyen inganci don tafiya tare da kowane tasa, kuma a lokuta da yawa, an yi shi kuma a ci kullum.
Yadda za a Yi Plantains
Yayin da plantain ya fara bazara, ya zama mai santsi da launin launi daga canya zuwa launin rawaya zuwa baki, kamar bankin da kake ci raw. Ganye-tsire-tsire-tsire-tsire masu tsayi ne kuma sunyi kama da dankali a dandano. Yellowa plantains ne softer da starchy duk da haka mai dadi. Mafi cikakke cikakke plantains suna da softer, zurfin rawaya ɓangaren litattafan almara da yake da yawa sweeter.
Za a iya shirya albarkatu na kowane iri a kowace hanya da ba za a iya tsammani ba: steamed, Boiled, grilled, baked, ko soyayyen. Akwai ma hanyoyi guda biyu don frying plantains, kamar yadda chunky, cizo-sized guda ko thinly sliced, kamar kwakwalwan kwamfuta.
Ta yaya Dayan Noma Suyi Dama?
Frying cikakke tsire-tsire suna da hanzari, duk da haka, kafin yunkurin yin wannan tasa, yana da muhimmanci a fahimci abin da ke faruwa a lokacin aikin dafa abinci domin ya kashe tasa da kyau.
Tsire-tsire ta shiga matakai daban-daban. Ana nuna nauyin nau'i nau'i na tsirrai da canza launin fata na plantain.
Don kyakkyawan furen tsire-tsire, za ku so ku zabi wani plantain tare da fatar jiki mai launin fata tare da launin baki ko baki baki-lokacin da plantain ya kasance a ƙwanƙolinsa.
Wani tsirrai a gwargwadon yanayinsa ya musayar dukkan sitacin gagaye na halitta; frying shi a wannan mataki na cikakken ripeness coax duk sukari zuwa surface, kuma browns sauƙi. Browning yana da kyau caramelization bayanin kula. Za ku lura cewa mutane suna son su yanke cikakke tsire-tsire a cikin kwance (a kan rashin nuna bambanci) tun lokacin da yake samar da kayan dafa abinci mafi girma ga caramelization.
Baya ga zabar wani plantain a lokacin da ya dace daidai da fasalin, akwai wasu abubuwa uku masu muhimmanci da za a yi la'akari a lokacin da frying cikakke plantains.
Tips don Cooking
Don samun kayan lambu mai laushi mai dadi da kyau, kana buƙatar samun kwanciyar hankali, amfani da mai kyau mai kyau, da kuma kula da yawan zafin jiki mai kyau.
- Frying Pan. Zai yiwu mafi kyau a yi amfani da sutura ba tare da sanda ba saboda wannan zai taimaka wajen sauke kayan shuka daga cikin kwanon rufi tun lokacin da sukari ya ƙone da sauri da sandunansu.
- Man fetur. Ka zabi man fetur shine wani muhimmin tunani. Kuna so ku yi amfani da man fetur mai cin gashin kai irin su canola ko man fetur. Yawan man da aka yi amfani da shi don frying ya kamata ya isa kawai ya yi aski da kasa na kwanon rufi. Man fetur mai yawa zai haifar da tsire-tsire ga man fetur wanda ya haifar da tsire-tsire. Bayan frying kowane tsari, karin man fetur idan an buƙata (ko sama tare da man shanu).
- Heat Level. Mai yiwuwa mahimmancin mahimmanci yayin dafa abinci shine matakin zafi. Yi amfani da matsakaiciyar zafi don fryinga plantains. Kuna iya rage ƙananan zafi dangane da girman ƙwanjin kuka da kwanon rufi. Idan matakin zafi naka ya yi yawa, tsire-tsire za su ƙone ko launin ruwan kasa da sauri. Idan sun yi launin ruwan kasa da sauri, ciki ba zai dafa ta hanyar. Kuna so har ma dafa a kan bishiyoyi.