Dijon mpiru. Chinsinsi kuphika

Mpiru, monga ena ambiri zomera zothandiza kwa anthu kalekale. Mu China, mbewu zake ntchito monga chinthu chofunika kuphika zaka zoposa 3,000 zapitazo, Agiriki akale ndi Aroma ntchito chomera ngati mankhwala.

Dijon Mustard (izo French) ndi imodzi mwa mitundu odziŵika a mpiru. Mu 1634, mu mzinda wa Dijon anali formalized izi Chinsinsi zokometsera kuvala. kuphika ndi osiyana Chinsinsi mwachizolowezi lero. ufa anali oyera ndi wolapa mpiru wakuda ndi safunika kuchepetsa ndi madzi kapena vinyo wosasa ndipo Verdzhyusom (verjus - acidic woyera mphesa madzi) kapena vinyo woyera.

Kukumana, amene ali Dijon mpiru, amazipanga msanga ananka naye kwa mlingo dziko. Mafumu, mafumu, atsogoleri ndi anthu ena mwayi padziko lonse ankagwiritsa nthawi zonse munayesapo kamodzi. Kale kugula okha mpiru watsopano, ndipo anali kuchita tsiku ndi tsiku. Ndi kukhazikitsa malingaliro a "mchere; kutetezera" ndi "kusamala" zonse pang'ono chosavuta, tsopano kugula foni, ndi sitolo chakudya kwa nthawi yaitali. M'zaka za m'ma XIX, Dijon mpiru anagulitsidwa ku zitini.

Pofunafuna amasangalatsa zophikira, kuyesera kupeza mtundu uliwonse wa nkhani zokhudza mankhwala French, mudzazindikira kuti mndandanda pachiyambi cha magulu a phala zokometsera kwaulere kumeneko. Dijon Mustard, Chinsinsi amene akukhala chinsinsi (mwa lamulo) kwa zaka pafupifupi 400 - mwaluso zophikira, kukoma umene kokha kutengera. Kodi kuchita zimenezi, tiona. Pa Intaneti, ambiri maphikidwe, koma kufanana oona zindikirani chimodzi chokha amene wadya mpiru French. Pachifukwa ichi, mwapadera ayenera Chinsinsi zotsatirazi. Ngakhale kuphweka kwa yokonza kudzazidwa ngati tisangalatse katundu wawo gourmets. Kuyamba!

M'masitolo simungaganize kupeza mtundu wa mbewu yampiru, imene muli maziko a mpiru French, chotero ife amachita zina - kugula wamba mpiru ufa. Choncho, kukonzekera timafunikira:

• Mpiru ufa - 50 g;
• Wine (ufa woyera) - 180-200 ga;
• Honey (achilengedwe) - 1 tbsp.
• Adyo - 1-2 cloves;
• Masamba mafuta - ½ tsp.
• Anyezi (anyezi) - 1 pc.
• Salt - 1 tsp.
• "Tabasco" msuzi kapena kumveka phwetekere phala.

Finely kuwaza anyezi ndi kuika mu poto, kuwonjezera uchi, vinyo, wosweka adyo, kusakaniza. Mphamvu ndi zosakaniza muyenera kuika pa moto, kubweretsa kwa chithupsa ndi kuphika kwa mphindi 5 pa moto sing'anga. Nkhani ayenera Usatong'olere ndi kuchotsa madzimadzi owonjezera. osakaniza anawonjezera kuti mpiru ufa ndi zonse kukwapulidwa whisk kapena chosakanizira magetsi. A pang'ono ndipo tidzakhala ndi Dijon mpiru. Chinsinsi kumaphatikizapo kuwonjezera mafuta ndi ochepa "Tabasco" akutsikira (phwetekere phala), chimene chiri zimene tikuchita. Mchere, akuyambitsa, kuvala mbale ndi kupitiriza kuphika pa zili wochepa. Kulowerera ndi chamunthuyo kusakaniza kupeza misa wandiweyani. Anadikira? Kuli ndi kuika nkhani za poto kwa masiku awiri mu firiji. Onse - mpiru French ndi wokonzeka!

Si lilibe njira kudya mwatsopano anakonza mpiru Komabe, Dijon mpiru (kapena m'malo lofanana ndi) amapeza ndi gamut lonse oonetsera anali atapita masiku awiri kukhudzana.

mpiru Konzekerani bwino pamodzi ndi zinthu monga nyama (zilizonse kukonzekera), nkhuku (tandem wangwiro ndi tsekwe wokazinga kapena bakha) mafuta (kuposa suti zokometsera msuzi athu), yophika ng'ombe lilime (kuphatikiza ndi zozama mizu mbiri ).

Usaope kuyetsa, kuphika amakonda experimenters molimba mtima. Kuphika ndi zosangalatsa ndi sitileka kudabwa okondedwa ndi sauces pachiyambi, Mavalidwe ndi condiments. Sangalalani ndi chakudya chanu!