txheem
Hauv cov khoom noj khoom haus ntawm Chile, koj tuaj yeem pom ntau cov ntses thiab nqaij nruab deg uas zoo siab rau gourmets thoob ntiaj teb. Niaj hnub no peb tau qhia rau lawv los ntawm lub npe nrov "Maguro".
Ib lub teeb cua hauv lub phaj
Ib qho ntawm cov khoom muaj nqis tseem ceeb ntawm Chile yog ntses salmon. Ua tsaug rau lub tuam txhab "Maguro" koj tuaj yeem txaus siab rau nws qhov tseeb saj. Lub assortment muaj xws li ob qho tib si gutted ntses nrog lub taub hau, thiab xaiv fillets, thawj-chav steaks, exquisite txiav. Hom ntses no haum rau ceviche, ib txwm noj khoom txom ncauj hauv Latin America. Txiav rau hauv slices 400 g ntawm salmon fillet, maj mam ntsev, sib tov maj mam thiab muab tso rau hauv ib lub khob khob. Chop lub dos liab nyob rau hauv ib nrab rings, generously npog nrog ntsev thiab knead nrog koj ob txhais tes kom txog thaum lub kua txiv tawm. Tso cov dos rau 2-3 feeb, ces ntxuav nws hauv dej, qhuav nrog phuam thiab xa mus rau cov ntses. Lub caij lub salmon nrog chili kua txob mus saj, ncuav lub kua txiv ntawm 3-4 txiv qaub thiab marinate nyob rau hauv lub tub yees rau txog ib teev. Xws li cov khoom noj txom ncauj zoo nkauj tshwj xeeb tshaj yog zoo nyob rau hauv ib qho kev sib tw nrog cov tshuaj ntsuab tshiab, thiab koj tuaj yeem pab nws hauv txoj kev qub ntawm crunchy crackers!
Hluav taws ua pa salmon
Hauv Chile, nws yog kev cai ua noj steaks tsis yog los ntawm nqaij, tab sis kuj los ntawm ntses. Qhov zoo tshaj plaws Chilean salmon los ntawm Maguro yog zoo meej rau lawv. Lub ntsiab lus zais ntawm ib tug zoo steak yog txoj cai marinade. Muab tso rau hauv ib lub tais 20 g ntawm txuj lom rau ntses, 10 g ntawm ib tug sib tov ntawm peppers thiab tarragon, ib tug dav pinch ntawm ntxhib ntsev thiab kua muag 2-3 sprigs ntawm rosemary nrog koj txhais tes. Ncuav no ntsim sib tov nrog txiv qaub kua txiv thiab 4 tablespoons ntawm txiv roj roj, RUB 4 salmon steaks rau tag nrho cov sab. Cia lawv mus marinate tsawg kawg ib nrab teev. Tam sim no peb ua ib lub hnab ntawv ntawm cov zaub mov, lubricate sab hauv nrog roj. Muab cov ntses steak rau saum, ncuav lub marinade thiab qhwv lub hnab. Peb ua tib yam nrog cov ntses seem thiab ci hauv qhov cub rau 20 feeb ntawm 180 ° C. Ib lub teeb sab zaub mov ntawm cov kua txiv hmab txiv ntoo nplooj yuav zoo tshaj plaws qhia txog kev sib haum xeeb ntawm saj ntawm salmon steaks.
Ib tug riot ntawm flavors thiab aromas
Ib qho zaub mov nyiam ntawm Chileans, curanto yog tsim los rau cov neeg noj nqaij thiab ntses gourmets. Thiab qhov no tsis yog qhov xav tsis thoob, vim nws tau npaj los ntawm cov ntses, shellfish thiab nqaij. Raws li kev cai qub, ib lub qhov yog khawb hauv av, npog nrog cov pob zeb kub, cov zaub mov muab tso rau hauv, npog nrog cov ntaub ntub dej thiab npog nrog lub ntiaj teb rau ib teev. Peb yuav hloov mus rau txoj kev paub ntau dua. Npog hauv qab ntawm cauldron nrog ntawv ci thiab nplooj cabbage. Coarsely chop 1 kg ntawm salmon, 500 g ntawm nqaij npuas tenderloin thiab 5 qaib ceg. Peb ntxuav thiab qhuav 1 kg ntawm mussels, scallops, cws thiab mini-octopuses. Tag nrho cov nqaij nruab deg ntawm qhov zoo tshaj plaws yog nyob rau hauv ntau ntawm "Maguro". Peb muab tso rau hauv cauldron txheej ntawm nqaij nruab deg, qos yaj ywm cubes, taum liab thiab nqaij. Rov qab cov khaubncaws sab nraud povtseg mus rau sab saum toj, ncuav 200 ml ntawm dawb wine thiab nkaum nyob rau hauv lub cabbage nplooj. Muab lub cauldron tso rau hauv qhov cub thiab ua noj rau 60-90 feeb ntawm 180 ° C. Nws yog tsis yooj yim sua kom tiv tau xws li ib tug yeeb yuj tais. Cov zaub mov no tau txais kev pab yooj yim: tag nrho cov ntsiab lus tau ua tib zoo nteg tawm ntawm daim hlau thiab sprinkled nrog txiv qaub kua txiv.
Placers ntawm hiav txwv treasures
Paila marina yog cov kua zaub nyiam ntawm Chileans. Nws feem ntau yog tsim los ntawm cov ntses liab, ascidia, eel, shellfish, thiab mussels. Txawm li cas los xij, koj tuaj yeem ntxiv koj cov nqaij nruab deg uas koj nyiam ntawm no. Noj cov nqaij nruab deg los ntawm "Maguro" ua lub hauv paus, thiab kev vam meej ntawm cov tais diav yog lav, nyob rau hauv txhua yam kev hloov pauv koj npaj nws. Ua ntej, noj 1 kg ntawm mussels ntawm ib nrab lub plhaub hauv 500 ml dej rau 5-7 feeb. Lub resulting broth yog ua tib zoo lim. Fry lub tws dos nrog ib tug clove ntawm qej nyob rau hauv ib saucepan nyob rau hauv txiv roj roj. Thaum lawv browned, ntxiv ib tug puv tes ntawm tshiab parsley, 100 ml ntawm dawb wine, mussel broth, 1 tsp chili thiab ntsev mus saj. Maj mam nqa lub broth mus rau ib tug boil, nteg 150 g ntawm peeled cws thiab squid nqaij, noj tshaj medium tshav kub rau 7 feeb. Thaum kawg, muab cov mussels, cia cov kua zaub boil dua thiab insist nyob rau hauv lub hau rau 5 feeb.
Ntses ntawm scarlet velvet
Caldiyo de congrio - lwm yam khoom plig rau gourmets. Npaj ib lub tais ntawm congrio ntses, uas tseem hu ua hiav txwv eel los yog cw ntses. Peb muab ntxiv rau nws nrog txiv lws suav Sweet thiab qaub sauce. Tev 700 g ntawm ntses fillet, RUB nrog ntxhib ntsev, tawm hauv lub tub yees rau ib teev. Sib tov 1 tablespoon ntawm grated Ginger paus, 2-3 tablespoons soy sauce, 1 tablespoon suab thaj thiab 50 ml dej nyob rau hauv ib lub tais. Nyob rau hauv lwm lub tais, whisk lub txiv qaub kua txiv, 3-4 tablespoons suab thaj, 2 tablespoons txiv lws suav muab tshuaj txhuam thiab ib tug pinch ntawm dub kua txob. Nyob rau hauv ib lub lauj kaub frying nrog kub zaub roj, ua ib tug ci ntawm 100 g ntawm ntsuab dos thiab 2 cloves ntawm qej. Tshaj 10-12 tag nrho cov txiv lws suav nrog txiv lws suav hnav thiab, maj mam nplawm, simmer rau 10 feeb. Tom ntej no, cov ntses fillets muab tso rau hauv ib lub tais ci thiab muab tso rau hauv qhov cub ntawm 180 ° C rau 30 feeb. Tag nrho cov sij hawm no, periodically ncuav nws nrog Ginger-soy sauce. Pab cov ntses nrog ntsim lws suav sauce thiab tshuaj ntsuab tshiab.
Hauv Chilean cuisine, tseem muaj ntau qhov kev tshawb pom qab. Nws yog qhov zoo dua los ua kom lawv ua ke nrog cov cim lag luam Maguro. Xaiv cov ntses thiab nqaij nruab deg uas zoo tshaj plaws yuav pab koj kom ua raws li txhua daim ntawv qhia thiab ua kom muaj kev lom zem taug kev yam tsis tau tawm hauv qhov chaw ntawm koj cov zaub mov nyiam.