Bacalao (sunan bah-kah-LAH-oh)) shi ne kalmar Mutanen Espanya don sauye-sauye da salted salted . Cikakken salma da salted - da kuma jita-jita da suka hada da shi - sunaye da yawa sun san su, da yawa daga cikinsu sun fito daga tushen "bacal." Kalmar harshen Portuguese don gishiri gishiri ne bacalhau yayin da a cikin Italiyanci shi ne baccalà, kuma a Croatia shi ne bakalar . Amma wannan kifi ba kawai wani ɓangare na abinci na Rum. A {asar Norway, an san shi da klippfisk kuma tana zuwa ne da gishiri a Iceland da kuma faduwa a Faransa.
An kuma san shi kawai a matsayin gishiri, musamman a cikin Caribbean.
Tarihin
Bacalao ya zama muhimmin sashi a cikin wuraren da ke kewaye da Atlantic da Rum a matsayin wani babban fitarwa daga yankin Atlantic Atlantic. Fiye da shekaru 500 da suka gabata, mai binciken Jaques Cartier ya gano kusan ƙananan jiragen ruwa na Basque a bakin kogin St. Lawrence a yanzu a Kanada. Domin daruruwan shekaru, ƙauyukan kauyuka a kasar Norway sun samar da salted da magunguna. Kodfish salted ya zama muhimmin abinci na ciniki a tsakanin sabuwar duniya da tsohuwar duniya, saboda haka yada cikin yankunan kusa da kuma fadada bayan Atlantic, zama kayan aiki na gargajiya a yawancin cuisines.
Tsarin
Salting da bushewa kifaye ya zama dole - kafin a firiji, dole a ci kifi nan da nan. Salting da bushewa sun kiyaye kifaye kuma sun bunkasa rayuwarta. Wannan hanya ce mai tsada, kuma daya masunta yana iya yin sauƙi.
Har ila yau, an ba da izinin sauƙin kai zuwa kasuwanni a kusa. Shirin yana taimakawa kifaye ya rike da kayan abinci, kuma ya sa tastier ya fi dacewa.
Kafin fara salting da kuma bushewa, an cire kifin da kifi a cikin jirgi. Sa'an nan kuma kifin ya rufe gishiri kuma ya bar ya bushe. A al'ada, an bushe a bakin tekun, an sanya shi a kan dutse a kusa ko an rataye shi a kan rassan katako don bushe a rana.
A yau, ana amfani da codfish a ciki ta amfani da wutar lantarki.
Kifi
A tarihin tarihi, kafin kuma ya rabu da shi, bacalao ya kasance kawai asalin Atlantic. Amma kwanan nan kwanan nan ya ƙunshi nau'ikan kullun irin su pollack, haddock da blue whiting. An saya shi kuma ya kamata a sake rehydrated kuma cire gishiri kafin a kara shi a tasa. Ana yin wannan ta hanyar kiɗa kifaye cikin ruwa na daya zuwa kwana uku, canza ruwa sau biyu zuwa sau uku a rana.
Da zarar an sake rehydrated, bacalao ya zama m da m. Ko da yake koda talakawa suke ci abinci kawai, yanzu an dauke shi dadi. Bacalao an miƙa shi a cikin wasu cututtuka daban-daban, mai tsayi, yanki na loin morro ko lomo shine mafi yawan neman-bayan.
A matsayin wani ɓangare na lura da Lent, Mutanen Katolika na Katolika sun ba da mahimmanci a kan teburin abincin dare na Jumma'a. Akwai wasu shirye-shirye masu kyau don salmon salted, amma an ba shi ana amfani da shi da miya, irin su tumatir, paprika ko kayan lambu a ruwan inabi.
Yadda za a Yi Bacalao
Akwai wasu girke-girke na Caribbean suna kira ga bacalao. Don shirya bacalao don girke-girke dole ne ku yi kifi a cikin ruwa mai sauƙi don cire gishiri mai guba don adana jiki.
Hanyar mafi kyau don magance bacalao shine rufe kifi da kimanin 2 inci na ruwan sanyi a cikin babban kwano.
Saka kwano cikin firiji kuma jiƙa har zuwa kwanaki 3, sauyawa ruwa a kalla sau 3 a rana.
Daban-daban iri iri da nau'in kifi gishiri ya bambanta da digiri na gishiri. Kwayoyin da ba su da kyau sun buƙaci raguwa, lokacin wani lokaci. Zaka iya jarraba ta ta dandana wani karami don gishiri bayan sa'o'i 24 na soaking. Kuna son bacalao ya zama mai sauƙi, ba mai wucewa ba.