Ruwan sanyi na Korean yana da kyau a kafa shi tare da mu saboda wani dalili mai sauki - zaka iya dafa shi kamar yadda kake son, wato, girke-girke da kayan shafa na kayan abinci, amma akwai abun da za'a iya bambanta bisa ga samuwa da dandano. Kuksi ya ƙunshi sassa huɗu: broth, kayan lambu, noodles da nama (ana iya cire shi a cikin kayan cin ganyayyaki), zamu magana akan cikakken bayani.
Kuksi in Korean
Sinadaran:
- shinkafa na shinkafa - 70 g;
- soya miya - 130 ml;
- Peking kabeji - 1 kai;
- farin albasarta - 50 g;
- tafarnuwa cloves - 2 inji mai kwakwalwa.
- tumatir (girman matsakaici) - 1 yanki;
- sabon kokwamba (matsakaiciyar size) - 1 yanki;
- sauce shirucha - 1/3 tsp spoon;
- qwai na kaza - 4 inji mai kwakwalwa.
- naman sa - 250 g;
- faski;
- sanyi naman sa broth.
Shiri
A cikin kwanon frying zuba nau'i-nau'i biyu na kowane kayan lambu da kuma toya shi sabo ne tumatir tare da albasarta. Ƙara tafarnuwa mai laushi, miya da shredded kabeji zuwa abinda ke ciki na gurasar frying, a zuba lita 120 na ruwa da kuma stew don kimanin minti 5. Rufe kwanon rufi tare da murfi kuma cire daga zafi.
Qwai whisk tare da tsunkule na gishiri, maiko da pancake kwanon rufi da man fetur da soya na bakin ciki kwai pancakes. An gama pancakes a cikin takarda kuma a yanka a matsayin noodles.
Mun yanke kokwamba mai tsami tare da shinge, dafa shi tare da ganyen faski, kamar wasu tablespoons na soya miya da tablespoon na man shanu. Koreans kuma sun sanya wasu sassan sesame.
Mun yanke naman sa tare da sutura kuma toya shi har sai an shirya. Sabo da kuma zuba lita 120 na ruwa, to, kuyi minti 10.
Muna tafasa da noodles, yada shi a kan faranti kuma mu cika shi da ruwan sanyi. Yada kwakwalwar tsire-tsire, kokwamba sabo da tsummaran nama a saman. A kan wannan, dafa abinci na kuksi a cikin harshen Koriya ya ƙare. Za a yi amfani da miya tare da wani ɓangare na soya miya, wanda kowane bako zai iya ƙarawa a dandano.
Kukis a Koriya: girke-girke
Sinadaran:
- nama (ɓangaren litattafan almara ko tenderloin) - 300 g;
- sabon kokwamba (babban) - 1 yanki;
- radish - 80 g;
- kabeji bar - 130 g;
- shinkafa noodles - 200 g;
- qwai na kaza - 3 guda;
- nama - 1 l;
- tafarnuwa cloves - 3 inji mai kwakwalwa.
- sabo ne ganye (coriander ko faski);
- Soya Sauce;
- shinkafa vinegar.
Shiri
Duk wani kabeji leafy tare da taushi ganye shinkuem. Za a yanka nama tare da shinge da sauri a foda cikin man fetur. Ƙara kabeji zuwa ga naman, ya rage shi, rage zafi kuma jira wani minti 8.
Mun buge qwai tare da gwangwani na gishiri da nau'in gishiri mai laushi gishiri, wanda bayan da zai zama dole a mirgine a cikin takarda kuma a yanka a cikin noodles.
Mix da tafarnuwa tare da cilantro, ƙara vinegar tare da soya sauce dandana. Yanke wani kokwamba mai tsami da sabo ne da kuma radish. An yi amfani da naman alade da kuma dage farawa a kan faranti. Cika allodles tare da naman naman gishiri mai sanyi. Hakika, za ku iya yin hotuna a cikin harshen Koriya, amma zai yi kaɗan da girke-girke na asali. A kan naman da muke sa kayan lambu, ganye, nama da kabeji da kwai kwanon rufi. Kowane bako zai iya ƙara kansa vinegar ko soya sauce zuwa dandano.
Yadda ake dafa kuxi a cikin harshen Koriya?
Idan kayan girke biyu da suka gabata sun kasance kama da juna, to, wannan ya bambanta, kamar yadda ake dafa shi a kan wani lokacin farin ciki, ruwan sanyi-kamar broth.
Sinadaran:
- kaza mai kaza - 2 l;
- albasa kore - 3 gashin gashin;
- Ginger tushe - 2.5 cm;
- tafarnuwa cloves - 4 inji mai kwakwalwa.
- gelatin - 7 g;
- naman saro - 250 g;
- shinkafa;
- sabo ne kokwamba - 2 inji mai kwakwalwa.
- radish - 250 g;
- qwai - 4 guda;
- shinkafa vinegar.
Shiri
Cika fararen ɓangare na kore albasa, tafarnuwa cloves da ginger da'ira tare da broth da kuma sanya wuta na minti 20. Soak gelatin bayan kwatance akan kunshin. A cikin tafasasshen broth mun sanya yanke cikin tube nama na minti daya. Cire broth daga wuta, narke da gelatin kuma gaba daya kwantar da broth a cikin firiji. Cire kitsen daga farfajiya da haɗuwa. Ku bauta wa tare da Boiled noodles, sliced sabo ne kayan lambu da kuma qwai qwai, shayar da shinkafa vinegar a saman.