Wannan nau'in nau'in kayan lambu da kayan lambu mai sauƙi shine hanya mai sauƙi don rarraba kayan lambu mai cinyewa (har ma da gaza kaza ko nama) cikin abinci mai dadi. Ina so in yi amfani da abincin shinkafa a cikin wannan girke-girke, amma zaka iya amfani da nau'o'in buckwheat (memil gooksu, soba) ko ma harshen harshe ko fettucine.
Abin da Kayi Bukatar
- 1 laban
- shinkafa noodles
- 3 tsp sesame man fetur
- 2 T-karin man zaitun manya
- 1/2 albasa (zaki, thinly sliced)
- 5 scallions (sliced cikin 1-inch guda)
- 2 karas (peeled da sliced a cikin wasa)
- 2 kofuna waɗanda Napa kabeji (thinly sliced)
- 1 kofin alayyafo
- 1 Tbsp ginger (minced)
- 1 T garlic (minced)
- 1/4 kofin kaza broth
- 2 Sakan soya (ƙari da ake bukata)
Yadda za a yi shi
- Ku dafa abincin shinkafa bisa ga kunshin kunshin.
- A cikin babban kwano mai yalwa, haxa tare da man fetur .
- A cikin babban skillet ko wok, zafi mai a kan matsakaici-high zafi.
- Add tafarnuwa, ginger, albasa da karas da kuma dafa don 3-4 minti.
- Add kabeji, alayyafo da kaza broza.
- Cook 3-4 minti, har sai broth ne mafi yawa evaporated
- Ƙara soya sauce, haɗuwa da kyau don hada.
- Ƙara noodles zuwa skillet ko wok, hadawa don hada da zafi ta hanyar.
- Ƙara soya sauce dandana kamar yadda ake bukata.
Noodles a Koriya
An yi amfani da tsohuwar tsohuwar kari a cikin Asiya fiye da shekaru 4,000, amma irin kayan da ake amfani da alkama na yau da kullum ba su kai Asiya ba sai kusan AD100. Wadannan alkama sun yi sauri daga Sin zuwa wasu ƙasashen Asiya kamar Koriya.
A cikin Koriya, nauloli suna nuna alamar tsawon rai saboda irin dogon lokaci da ci gaba. Abin da ya sa aka yi musu hidima a bikin bikin aure da kuma muhimmancin ranar haihuwar Koriya. Ana kiran sahun 'yan Koriya "gooksu" a cikin harshen Koriya ko "myun" a hanja (haruffan Sinanci da ake amfani da ita da kuma amfani da harshen Koriya tare da nunawa ta Korean). Ko da yake noodles sun kasance wani ɓangare na Koriya tun daga zamanin d ¯ a, alkama ba tsada ba ne don haka ba a ci abinci ba ko jin dadin rayuwar yau da kullum ko kowane mako har zuwa shekarun 1940.
Wasu Bayanai Game da Ginger:
Ginger yana da asalin ƙasar Asiya inda aka yi amfani dashi a matsayin mai daɗin ƙanshi kuma a matsayin magani don dubban shekaru. An yi amfani da ita don yin magani da ganye, don ƙara yawan zafin jiki a jiki kuma don kara yawan karfin jiki.
Sashin ɓangaren shuka da muke amfani ba shine tushe ba, amma maɓallin ƙasa, ko rhizome. Ginger yana da yawancin kiwon lafiya da ke amfani da man fetur mai muhimmanci irin su gingerol da zingerone. Gingerols zasu taimaka wajen inganta motsin na ciki kuma suna da anti-inflammatory, painkiller (analgesic) da kuma anti-bacterial properties.
An yi amfani da ginger don taimakawa narkewa da kuma magance matsalolin ciki, gas, zawo da kuma tashin zuciya na fiye da shekaru 2,000. Kwanan nan, ya nuna wasu tasiri a hana ƙwayar motsi.
An kuma yi amfani dasu don magance matsalar sanyi, ciwon ciki, ciwon kai, damuwa na mutumtaka, migraines, arthritis, da colic.
Ginger yana da ƙasa a cikin adadin kuzari kuma bai ƙunshi cholesterol ba, kuma yana da mahimmanci mai yawa na gina jiki da kuma bitamin kamar su pyridoxine (bitamin B-6) da kuma pantothenic acid (bitamin B-5). Har ila yau yana dauke da adadin ma'adanai kamar potassium, manganese, jan ƙarfe, da magnesium.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 181 |
| Total Fat | 7 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 0 MG |
| Sodium | 405 MG |
| Carbohydrates | 26 g |
| Fiber na abinci | 3 g |
| Protein | 4 g |