Sau nawa ka sanya tukunyar shinkafa don sauƙaƙe, sa'annan ka sake dawowa zuwa minti 20 bayan haka don samun wani shinkafa gluey? Koyi game da shinkafa daban-daban, da abin da ke faruwa a cikin hatsi a lokacin hanyoyin dafa abinci daban-daban.
Yawancin Irin Rice
Akwai nau'o'in shinkafa daban-daban. Sun bambanta da yawancin abinci, kuma, mafi mahimmanci, irin sitaci. Akwai nau'i biyu na sitaci a shinkafa: amylose da amylopectin.
Amylose yana da tsinkar tsire-tsire mai sitaci wadda ba ta gelatinze a lokacin dafa abinci, don haka shinkafa wanda ya ƙunshi karin wannan sitaci ya daina yin amfani da furotin, tare da hatsi daban. Gishiri mai hatsi mai tsawo shinkafa yana da amylose da akalla amylopectin, saboda haka yana nuna cewa ya fi kyau kuma ya fi dacewa. Amylose kuma ya fi ƙarfin lokacin da sanyi, shiga tare tare da yin lu'ulu'u da suke narkewa lokacin da ake farfaɗa shinkafa. Rice da ke cikin amylose yana da lambar Glycemic mai ƙananan.
Amylopectin wata kwayar halitta ce wadda ta fi dacewa da shinkafa lokacin da aka fitar da shi daga hatsi yayin dafa abinci. Rashin shinkafa na hatsi yana da karin amylopectin, yana sanya shi dan takara mai kyau ga risottos, salads da pudding shinkafa, wanda aka yi amfani da sanyi. Gishiri mai hatsin shinkafa yana da amylopectin da kadan kuma babu wani amylose, don haka ana amfani dasu mafi yawancin abincin Asiya lokacin da kake so hatsi su zama tsalle don haka suna da sauki don cin abinci tare da tsalle-tsalle.
Sa'an nan kuma shinkafa shinkafa, wanda yake da kyau a lokacin da aka dafa, tare da mafi yawan amylopectin kuma babu amylose.
Rashin shinkafa shinkafa ne da aka cire, kuma ya rage kayan abincin da ya dace. Amma a Amurka, an wadatar da shinkafa, tare da abubuwan gina jiki kamar alli, riboflavin, iron, da niacin kara.
Gumar shinkafa kawai an cire shi, saboda haka yana da fiber da abinci. Rashin shinkafa yana da burodi ko yayi dafa kafin a sarrafa shi, wanda ya tilasta wasu bitamin da kuma ma'adanai zuwa cikin kwaya daga bran. Rashin shinkafa ya fi girma a cikin abubuwan gina jiki fiye da fararen shinkafa. Rashin shinkafa na shinkafa ba hatsi ba ne, amma nau'in ciyawa mai ciyawa ne zuwa Arewacin Amirka.
Lokacin da shinkafa ke dafa abinci, zafi, da ruwa ya fara farfado da shinkafa. Matakan sitaci a cikin shinkafa shinkafa sun fara karya kuma sun sha ruwa don samar da gel. Irin sitaci a cikin shinkafa ya ƙayyade ko zai kasance mai laushi ko m.
Rice iri
- Tsaran Gishiri mai tsawo
Cooks up fluffy da kuma raba. Kadan fiber, amma yawanci wadatar da kayan abinci, bitamin, da ma'adanai. - Rice Ganye Masa
Ƙarin amylopectin a cikin hatsi da ƙananan launi, don haka yana sake sitaci a lokacin dafa abinci kuma yana dafa abinci mai tsami. - Raccan Rashin Ganye
Karin amylopectin a cikin hatsi; Ya sake yalwata kuri'a na sitaci yayin dafa abinci; m da kuma kirim lokacin dafa shi. - Brown Rice
Sai kawai an cire hull din yayin aiki; an dakatar da ragon, ya haifar da karin fiber da kayan abinci. Ya fi tsayi don dafa fiye da shinkafa shinkafa saboda ƙananan Layer yana da wuya. - Basmati Rice
Gurasa mai hatsi shinkafa, kayan zafi (ƙanshi kamar popcorn a lokacin dafa abinci), yana dafaffen furotin kuma ya raba.
- Wehani Rice
Gurasa mai tsawo, shinkafa shinkafa, ba tare da mai dadi ba. Cooks up fluffy da kuma raba. - Jasmine Rice
Gurasa mai tsawo da kwarewa, amma tare da amylopectin fiye da shinkafa na tsawon lokaci, don haka yana dafa abinci mafi kyau fiye da hatsi mai tsawo. - Arborio Rice
An yi amfani da shinkafa na hatsi da yawa don risotto. Ya sake yadu da amylopectin a yayin dafa abinci, don haka gurasar da aka gama ya zama mai tsami kuma yana da kyakkyawar jin dadi. - Ruwa Ruwa
Kwayar irin ciyawa, wannan 'shinkafa' yana da tsayi don dafa fiye da shinkafar launin ruwan kasa kuma yana da dandano mai laushi da rubutun ƙira. Tana dafaffen furotin kuma ya raba sai dai idan kuna dafa shi har sai 'pops', ko kuma rufe sutura. Bayan haka shin shinkafa ne mai sauƙi kuma kasa da raba. - Rice Ruwa
Wannan shine shinkafa wanda aka sanya shi a cikin wani abu, sa'an nan kuma ya bushe, saboda haka yana dafa da sauri. Kyakkyawan zaɓi idan baku da kwarewa game da shinkafar shinkafa; Har ila yau, an tabbatar da ku daidai sakamakon. Sauran Rice yana da kari sosai; ku kawai rehydrate shi ta ƙara shi zuwa ruwan zafi da bar shi tsaya, rufe, har sai m.
Koyi yadda za a girka Rice
Gurasar shinkafa mai tsawo na dafa mafi yawan da kuma furen idan an shuka hatsi a cikin karamin man fetur ko man shanu har sai wasu daga cikin hatsi sun fara kallon dan kadan. Sa'an nan kuma ƙara ruwan sanyi (ba zafi) a cikin rabo na 1 da 1/2 kofuna waɗanda ruwa zuwa 1 kofin shinkafa. Ku kawo cakuda a tafasa, sa'an nan kuma rufe tam, rage zafi, kuma simmer na mintina 15, sai an shafe ruwan. Ka riƙe murfin a kan kwanon rufi, cire kwanon rufi daga zafi, kuma bari shinkafa ta tsaya na tsawon minti 15 zuwa tururi. Sa'an nan fluff da shinkafa tare da cokali mai yatsa.
Kuna iya dafa shinkafa a cikin tanda. Hada 1 kofin shinkafa tare da lita 1 da 3/4, gwangwani na gishiri, da tablespoon man shanu a cikin 2-quart microwave lafiya yin burodi kwanon rufi. Rufe kwanon rufi kuma dafa a sama don mintuna 5 har sai ruwa ya bugu. Rage wuri zuwa matsakaici, ko 50% na iko, da kuma dafa tsawon minti 15 zuwa 20 (ya fi tsayi don shinkafa shinkafa) har sai an shayar da ruwa. Fluff da cokali mai yatsa. Ya kamata a dafa shi da shinkafa Brown ta hanyar amfani da wannan fasaha sai dai a dafa shi a matsakaici na minti 30.
Gishiri shinkafa ya fi kyau a dafa shi a cikin ruwa, to, sai ya zubar idan ya kamata lokacin da yake da taushi. Rage zafi kuma simmer na tsawon minti 35 zuwa 40, ko kuma shin shinkafa ne m lokacin da kuke ciji cikin shi. Idan akwai wani ruwa da ya rage, cire shi. Sa'an nan kuma mayar da kwanon rufi a cikin zafi kadan kuma dafa na 2 zuwa 3 minutes, fluffing lokaci-lokaci tare da cokali mai yatsa, don dan kadan tururi da hatsi.
Bashika Basmati, idan zaka iya samun basmati na gaskiya, hakika abin kirki ne. Yawancin girke-girke suna kira don shayarwa ko yin gyaran shinkafa kafin yin dafa don wanke sitaci, amma rassan da ba tare da dadewa ba yana da karin dandano kuma mafi daidaituwa. Sare shinkafa a cikin wani kayan lambu, sa'an nan kuma ƙara ruwa a cikin wannan rabo don hatsi mai hatsi , sa'an nan kuma kawo a tafasa, rage zafi, murfin, kuma simmer na tsawon minti 17 zuwa 18. Cire kwanon rufi daga zafi kuma bari tsayawa zuwa tururi minti 10 ya fi tsayi.
Risotto hanya ce ta musamman don dafa shinkafa. Gumshin shinkafa ko gajeren ƙwayoyi na farko ne a cikin man fetur ko man shanu, sa'an nan kuma an ƙara ƙara ruwa a hankali, yayin da yake kwantar da ruwan magani sosai akai-akai.
Wannan motsawa yana taimakawa wajen farfado da farfajiya na shinkafa, ya sa mafi yawan sitaci (amylopectin) su shiga cikin miya, yin kayan kirki da mai arziki. An dafa shinkafa har sai har yanzu yana da kyau amma m.
Abincin shinkafa , ko hatsi ko shinkafa mai yalwaci, yana da sauƙi don dafa saboda zai fito fili idan an dafa shi bisa ga fasalin kunshin. Kalubale shi ne don dafa shinkafa don haka hatsi suna da tausayi da haushi; m da kuma creamy ne mai sauƙi!
Masu girke-girke su ne kayan injiniya masu kyau waɗanda ke nuna duk wani irin shinkafar da kuke so ba tare da kwarewa a kanku ba! Idan kun dafa shinkafa mai yawa, kuyi la'akari da sayen cooker shinkafa.