Yintoni i-mustard? Iintlobo zeetardard

I-spicy okanye i-sweet, iyatshisa okanye ithenda-isardadi ineempendulo zokupheka eziliqela. Ngamnye wabo ulungele ilizwe elithile kwaye libhekwa njengendabuko kulo. Abantu baseYurophu banqwenela ukunambitheka, abaRashiya bathanda kakhulu ngokugqithiseleyo - wonke umntu unokufumana ithuba elihle kunabo bonke.

Yintoni i-mustard? Yintoni eyenziwe?

I-Mustard iyisithandwa esithandwayo ukusuka kumbala ophuzi ukuya kumbala obomvu, ofunyenwe ngenxa yokucoca iesityalo zesityalo esinye. Xa ukongeza izithako ezongezelelweyo ezifana nosawoti, iswekile, amanzi, ioli, iindidi zokutya, iintlobo ezifana ne-sauce, kulula ukusasaza kwi-sandwich, ezisetyenziselwa ukupheka inyama kunye nokuzimelela okuzimeleyo kwiitya zokubanda kunye nokutya.

Ukulungiselela isardadi, iphelele okanye i-grains ifanelekile. Imbewu yonke inomdla ococekileyo ococekileyo, ngoko ke isetyenziselwa ukupheka inyama. Ngenxa yembalo enkulu yeoli yesardadi ekubunjweni kweentlobo zezilwanyana, iifom ezinqambileyo zenyama, kodwa ngaphakathi ngaphakathi zihlala zihlaziyekile kwaye zilula. I-Mustard, elungiselelwe kwipowder, inikwa, njengomthetho, njengomsila. Ngokuxhomekeka kwintando yesininzi, ingaba bukhali njengoko iRussia ifana, okanye ithambileyo, abayifunayo baseYurophu.

Imbali yembonakalo yesardadi

Kuyavunywa ukuba ilizwe elizweni lalo xesha lisiqholo li-Asia. Kodwa yintoni isardard, isithombe esichazwe ngezantsi, saziwa kakade kumaxesha amandulo. Kukho ukubhekisela kwimbewu yezityalo kwimibhalo yesandla ebhaliweyo kwisiSanskrit, eneminyaka engamawaka amahlanu amawaka.

Yongezwa ekudleni ngamaGrike asendulo, kwaye amaRoma enza unamathela kwimbewu, eyayifana kakhulu nelo xesha. Kukho izikhokelo zembewu yesardadi eBhayibhileni. Ukususela kwinkulungwane ye-XVIII, isityalo sikhula eRashiya. Nantsi iindidi zesardard sareptsky. Igama layo lavela kwidolophu yaseSarepta, ngoku iyingxenye yeVolgograd. I-Mustard kwingingqi yeVolga, iNorth Caucasus neSiberia ikhula kakuhle kwintsimi yaseRashiya. Iinkokeli zokulima kunye nokucwangciswa kweesardadi zizwe ngamazwe ase-Asia ephakathi, ePakistan, eIndiya, eChina, eYiputa, kunye naseYurophu eFrance naseHolland.

Iimpawu eziwusizo

Kuye kwaziwa ixesha elide ukuba isardadi ngummeli ofudumalayo wokufudumala, ngoko ke iyasetyenziswa ngokubanzi kwiinkampani zonyango, ngokukodwa, ekwakheni i-mustard plasters. Kodwa oku akupheli izakhiwo ezifanelekileyo zonongo. Kusebenza nje kuphela ukusetyenziswa kwangaphandle, kodwa nokutya. Iyintoni isardadi njengomsila, yazama yonke into, kodwa, ngaphezu kwendlela yokunambitheka, ingenza umzimba uphumelele.

Imbewu ye-Mustard iqulethe malunga ne-30% enamafutha (amaninzi amaninzi angama-acids). Ukongeza, kwimbewu yesityalo kukho ii-oyileic ezifunekayo, i-linolenic, i-peanut, i- oleic acids, ii- vithamini zeqela B, A, C, izinto ezilandelayo: i-zinc, isinyithi, i-sodium, i-magnesium kunye ne-calcium. Ngenxa yokwakheka kwee-grains kufumana ioli ye-mustard engabonakaliyo. Ukongeza, imbewu yeli sityalo iqulethe izinto ezinceda nge-bronchitis.

Enye yeefayili zesardadi yikhono lokukhawuleza iinkqubo zokuxilisa umzimba kunye nokuphula amafutha. Ngako oko, kuncedo ukubandakanya le nkcazo enomsiza kungekhona kwimihla ngemihla kuphela, kodwa kwakhona ukwenza amanqaku ahlukeneyo kunye nomzimba wraps. I-Mustard iyisifo sokulwa ne-antioxidant, ine-antiseptic ne-antibacterial properties.

Iintlobo ezintathu zeetardard

Iyonke, malunga no-40 iintlobo zezityalo ziyaziwa, ezivela kuyo i-seasonic spicy, kodwa isardard emhlophe, emnyama kunye ne-Sarept yayisasazeka kakhulu.

I-mustard yaseMhlophe, okanye iNgesi, iqukethe amafutha angama-35% kunye ne-1% yeoli efunekayo. Kungenxa yoko kusetshenziswe ngokubanzi ekuveleni kweoli yesardadi. Imbewu yesityalo isona sikhulu kunazo zonke iintlobo ezimele. Ziyakongezwa kwii-pickle, imifuno, izitya ze-mushroom kunye nesobho. Iingqolowa azikho i-taste and pronunciation, ngoko ke xa usenza isardadi ephuma kubo, izongezo zokutya ezahlukeneyo kufuneka zisetyenziswe.

I-mustard, okanye i-mustard yaseFransi, ikwabizwa ngokuba yinyani. Unomdla obalaseleyo, kwaye uvakala njenge-horseradish. Ngenxa yolu buninzi beesityalo luya kwimveliso yesininzi yokudlela. Imbewu eluhlaza isetshenziselwa ukwenza ipaki yokufudumala.

Yintoni i- mustard yeardard? Ehlabathini kuyaziwa ngokuba yiRashiya. Ingaba ipesenti ephezulu yeoli (ukuya kuma-49%) kunye ne-ether (3%) yeoli. Ukusuka kuyo yenza ioli yembewu yesardadi. Ukusetyenziswa kwayo kumzimba kuphezulu kunokuba kwe-sunflower. Ikhefu, eliseleyo emva kokusetyenziswa kwee-nafini, lisetyenziselwa ukuveliswa kwe powder. Igumbi lokudlela le-mustard laseRussia liye lachazwa ngobukhali.

Iintlobo zeetardard

Xa ukongeza kwi-nafini okanye i powder yezidibaniso ezahlukileyo, ingcamango yenguqu echityiweyo yomveliso. Ziziphi izongezo zokutya ezisetyenziswayo kuxhomekeke kwiindidi zezityalo kunye nokukhethwa kwabathengi bamazwe ahlukeneyo. Ngoko ke, ukuveliswa kwemveliso yendawo yesininzi yokutya kufaka iindidi ezahlukahlukeneyo zalo mveliso.

Iindlela zokupheka ezithandwa kakhulu: i-Dijon isardadi, isiNgesi yesiqhelo, eyenziwe ngokwendlela yokudala, i-Bavarian e-sweet (eMunich), isiRashiya kunye ne-Amerika.

Idiardon eyaziwayo yeDijon. Yintoni na?

Kwisixeko esikhulu saseBurgundy, esisezantsi-mpuma yeFransi, ebizwa ngokuthi iDijon, ukususela kwikhulu le-XVII, yayilungelelaniswe imveliso yecandelo lokudlela le-mustard kunye neviniga. Kwaye sele sele iphakathi kweXVIII inkulungwane i-Dijon isardard ethandwa kakhulu yenziwa apha. Yintoni na? Ekuqaleni, kwakuyixesha lokuvuna, elifumaneka kumabhondi omhlaba wesardard omnyama kunye nokongezwa kwerayisi enomsila yamagilebhisi angavuthiweyo. Ngaphambi koku, iviniga yayisetyenziswa ngokuqhelekileyo kwimveliso yale mveliso. Siyabulela kule nto, i-sauce efunyenwe ngumzimba ococekileyo, ibe yithenda kunye nokukhanya kwaye ifikelele ngokukhawuleza.

Namhlanje, yintoni i-mustard yeDijon, isithunzi sayo esinikwe ekuhlaziyweni, saziwa kuwo wonke umhlaba. Isiqingatha somlinganiselo wee-seasoning siwela kule ntlobo. Kukho iikholeji ezingaphezu kwama-20 zokulungiselela i-Dijon lwesardard: kunye nokudibanisa iwayini elimhlophe okanye iviniga yewayini esikhundleni sejusi emuncu, imifuno, iziqholo kunye nezinye izongezo zokutya.

Lwesinaphi saseFransi. Iresiphi yokupheka ekhaya

Ixesha elithandwa kakhulu kwihlabathi, eyenziwa eFransi - yiDijon. Kodwa ngamanye amaxesha kwezinye iindlela zokupheka kukho incamango "yesi-mustard yesiFrentshi". Yintoni na? Le yiledi yesadidi yangempela, eyenziwe ngamanqatha amnyama okanye umxube weentlobo zeentlobo ezahlukeneyo.

Ukupheka I-Dijon yesiFrentshi isantya, kufuneka uthathe i-250 g ye powardard powder efunyenwe emva kokugaya i-mustard yaseSareptian, kwaye uthele i-90 ml yamanzi abilayo. Gxotha umxube kakuhle kwaye ushiye ukuhambisa kwindawo emnyama ngosuku. Emva kolu xeshanye, wongeza i-100 ml yewayini ewayiniga emhlophe, i-10 grams yetyuwa, i-50 g iswekile, i-sinamoni kunye ne-clove (1 g nganye) kwi-gradidi yesardadi kunye neoli ye-anyanisi ethosiweyo. Isardard yaseFrench isilungile!

Namhlanje unokufumana ezinye iincwadi zokupheka ezilula ukwenza le sauce emangalisayo. Mhlawumbi kulungele ukuzama ukupheka ezimbalwa zazo ukuze ufumane indawo yokutya yesardadi oyithandayo.

Granularity

Ngokuqhelekileyo, ngexesha lokuvuna, imbewu ayiyi kuba ngumgubo, kodwa iyasetyenziswa ngokupheleleyo. Ngoko kuvela i-mustard yegranular. Yintoni ecacileyo egameni layo. Yiletadi, equlethwe ngamaqhekeza apheleleyo okanye amancinci. Ngokubambisana nezithako zendabuko kule ngqungquthela iwayini elimhlophe. Kuyo, faka iziqholo zendalo, umzekelo, ii-clove, i-cardamom, i-garlic, i-pepper e-sweet.

I-mustard ye-granular ithathwa njengeyicwecwe. Ngenxa yongcamango ecocekileyo iyasetyenziselwa ukupheka inyama kwaye yongezwa kumasaladi.

Umphunga omnandi waseBavaria

ERashiya, kuthathwa ukuba isardadi kufuneka ibe nzima. Kodwa oku akude kwimeko. Yintoni eboniswa ngokucacileyo yi-mustard sweetardard.

Yiyiphi into, yaziwa kwiXesti yeXIX, kunye kunye nokuveliswa kwe-sauce efanelekileyo kwimigqomo emhlophe yaseMunich esuka kwi-veal. Isona saso siyinkozo eqingqiweyo kunye ne-caramel isiraphu. Intsardard yaseBavaria ibomvu, iyancasa ukunambitha kwaye ithambile ngokuhambelana, iququant.

Ku luncedo ukwazi ukuba yintoni isardadi kunye nezinto eziphathekayo. Oku kwenza ukuba ukwazi ukuyisebenzisa ngokubanzi ekutya kwakho ukuze uzuze umzimba kwaye uphucule izakhono zoqeqesho.