Dijon mustard ita ce abincin daji ne wanda ya samo asali ne a cikin Dijon yankin Faransa a 1856. Amma ba dole ba ne ka zama Faransanci don yada wajibi ne irin na Doard din Dijon gida. Daga cikin nau'o'in mustards da yawa, samfurin da ke cikin ƙwayoyin Dijon na ainihi shine ƙari, wani ruwan 'ya'yan itace mai ruwan' ya'yan itace wanda aka yi da ingancen inganci. Yau, mafi yawan salon Dijon dole ne suyi amfani da ruwan inabi mai kyau a maimakon maganganun gargajiya.
A cikin wannan irin abincin Dijon, dole ne a dafa shi da kayan albasa, shallots, tafarnuwa, kuma ba shakka, ruwan inabi mai dadi. Abin da gaske daukan wannan girke-girke sama da daraja shi ne amfani da juniper berries da kuma ruwan 'ya'yan itace lemun tsami. Ba abin wuya ba ne don sanya gidan Dogayen Dijon na gida a gida, kuma tun da yake yana da tsawon watanni 6, muna shakka za ku sake komawa tsoffin kayan sayarwa.
Abin da Kayi Bukatar
- 3/4 kofin zafi mustard foda
- 1/4 kofin ruwa (sosai sanyi)
- 1 kofin cider vinegar
- 1 kofin ruwan inabi mai bushe bushe
- 1/2 kofin rawaya albasa (minced)
- 1/4 kofin zane (minced)
- 3 tablespoons tafarnuwa (minced)
- 1 bay ganye
- 2 teaspoons baki peppercorns
- 4 juniper berries
- 2 teaspoons lemun tsami ruwan 'ya'yan itace (sanyi)
- 2 teaspoons gishiri (kosher)
- 2 teaspoons sugar
Yadda za a yi shi
- A cikin wani kwano jijjiga tare mustard foda da ruwa don yin liƙa. Ajiye.
- A cikin wani saucepan hada vinegar, giya, albasa, shallots , tafarnuwa , leaf bay, peppercorns , da kuma berries Juniper da kuma kawo cakuda zuwa simmer a kan zafi matsakaici. Cakuda simmer har zuwa rage kashi biyu cikin uku. Sa'an nan iri cakuda, rufe da sanyi.
- Dama da ragewar chilled vinegar a cikin mustard manna. Ƙara ruwan 'ya'yan lemun tsami, gishiri , da sukari da kuma motsawa don hada. Bari cakuda su tsaya akalla minti 20.
- Canja wurin hatsin mustard a sauya, kawo shi a kan zafi kadan kuma dafa na mintina 15. Sa'an nan kuma cire daga zafin rana kuma baka damar kwantar da hankali.
- Canja wurin zuwa bakararre kwalba da hatimi tam. Ajiye ƙwayar haske a kan duhu, kwanciyar hankali don akalla wata ɗaya ko kuma har zuwa makonni shida don ba da damar dadin dandano don amfani da su kafin amfani da su.
Your gida Dijon-mustard za su kasance tare da shekaru. Dogon ya kamata a yi firiji sau ɗaya kuma zai ci gaba da watanni 6.
Cook's Note
Idan yazo da gano ruwan inabi mai bushe don wannan girke-girke, zaka iya amfani da duk abinda kake da shi. Muna so mu yi amfani da giya marar farin ciki irin su Sauvignon blanc, pinot grigio, ko chardonnay maras kyau. Gurasar Pinot tana kasancewa mafi kyau daga cikin wadannan nau'o'i uku, amma duk suna aiki da kyau.
Magani: Sara Moulton Cooks at Home by Sara Moulton (Bantam Dell Pub.)
Rubuta tare da izini.
Sara Moulton shi ne mashawarcin horar da jariri mai suna "Food Live" , wanda ya fito daga 1997 zuwa 2003, kuma ya zama babban shugaban mujallar Gourmet har sai da mujallar ta dakatar da shi a shekara ta 2009. Molton ya ci gaba da karɓar bakuncin Sara's Secrets kuma Sararin Gina na Sara da Gumma , da dukkanin labarun telebijin na Gidan Abincin. An shirya wannan girke-girke ne a kan rubuce-rubucen girke-girke 200 a littafinta ta 2002, Sara Moulton Cooks a gida, wanda ke kewaye da kayan abinci mai sauki, masu kwarewa da kuma samfurori masu kyau.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 33 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 224 MG |
| Carbohydrates | 6 g |
| Fiber na abinci | 1 g |
| Protein | 1 g |