Wannan girke-girke na Mango Ketchup daga "Manyan Mango Mafi Girma" na Chef Allen Susser (Ten Speed Press). Wannan ketchup ɗin-ƙasa da ƙasa ba tare da kaya ba ne tare da kayan nata da kayan yaji da aka dafa su zuwa ga daidaito. Yana yin babban dadi don hidima tare da naman alade, kifi, da kaji.
Ketchup yana buƙatar tsayuwa da dare don bar dadin dandano kafin yayi amfani da shi, don haka shirya yadda ya dace. Don tarihin ketchup, duba bayanan bayan girke-girke, a kasa.
Wannan girke-girke yana kira ga raw sugar . Sugar sukari shine sukari wanda ba a aiwatar dasu a cikin farin sukari don haka abun ciki na dabi'a na halitta ba shi da kyau. Ya yi kama da launin ruwan kasa, sai dai abincin da yake da ƙanshi ya fi ƙarfin (kusan kamar gishiri mai kosher).
Abin da Kayi Bukatar
- 4 matsakaici mangos
- 2 ounce vinegar
- 1 tablespoon ƙasa ginger
- 1/8 teaspoon ƙasa kirfa
- 1 teaspoon gishiri
- 1/2 kofin raw sugar
- 1/2 kofin farin giya
- 1/2 teaspoon ƙasa allspice
- 1/2 teaspoon barkono cayenne
- 1 dukan tsirrai
Yadda za a yi shi
- Kwangwadon maniyyi 4 (duba Chef's Note , a kasa, don samfuri a kan peeling mangos) kuma zubar da rami na tsakiya. Cire ɓangaren litattafan almara da kuma purite a cikin abincin abinci ko kuma jini. Add 2 ounce vinegar, 1 tablespoon ƙasa ginger , 1/8 teaspoon ƙasa kirfa , 1 teaspoon gishiri, 1/2 kofin raw sugar, 1/2 kofin farin giya, 1/2 teaspoon ƙasa allspice , 1/2 teaspoon cayenne barkono, da kuma 1 dukan tsirrai. Tsaye har sai an hade shi.
- Zuba da purite a cikin mai sauƙin sauya kuma dafa a kan zafi mai zafi har sai ruwan magani ya rage kuma ya rage. Cire daga zafin rana kuma baka damar kwantar da hankali.
- Tsayar da ruwan magani ta hanyar kariya. Yi sanyi a cikin dare don ƙyale abubuwan dandano su narke.
Babbar Jagora: Kashe mango, ta amfani da wuka mai ma'ana, kamar dai dan dankalin turawa ne. Sanya 'ya'yan itace a kan maɓallin da kuma yanki tsawon tsawon sama da ƙarƙashin babban nau'in. Kashe kowane 'ya'yan itace da ya rage a kan iri. Kashe iri da fata.
Maganin girke-girke: "Babban Mango Book" by Chef Allen Susser (Gidajen Dan Jarumi). Rubuta tare da izini.
Tarihin Ketchup
Bisa ga fitowar ta uku na "Abokiyar Abincin Abincin" wanda Sharon Tyler Herbst ya rubuta (Barron's Educational Series Inc., 2001), ana zaton kalmar "ketchup" za ta samo asali ne daga tsaka-tsalle , wani kifi mai tsince-tsire mai suna " karni na Sin. Masu aikin jiragen ruwa na Birtaniya sun kawo kwalliya a gida kuma girke-girke sun canza a tsawon shekaru har sai ya zama abin da muka san yau a matsayin ketchup, wanda ake kira catsup da catchup . Ketchup yakan fara ne tare da tumatir tumatir da vinegar, yayin da sukari, gishiri da kayan yaji da suke taimaka wa gauraya. Gourmet mixtures [kamar wannan a cikin girke-girke] sun hada da wani abu daga walnuts zuwa mangos zuwa namomin kaza [kuma ba tumatir a kowane lokaci].
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 16 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 1 MG |
| Carbohydrates | 4 g |
| Fiber na abinci | 0 g |
| Protein | 0 g |