Chorizo (ko chorizo) wani nau'in alade mai naman alade iri-iri, wanda ya fi dacewa a ƙasashen Spain, Portugal da Latin Amurka. A cikin kogin yamma, chorizo yana da mashahuri ba kawai a ƙasashen Latin Amurka ba, amma a gabashin gabas da shahararrun chorizo ya girma. A cikin abun da ke cikin wannan tasa shine furotin mai busassun foda, wanda ya ba da tsiran alade wata alama ce mai dandano mai dandano da launin launi a kan yanke. A cikin al'adun ganyayyaki na ƙasashen Latin Amurka, maimakon paprika, barkono barkono (iri daban-daban) ko kuma cakuda paprika da chili ana amfani dasu. Don dafaccen chorizo, ana amfani da tafarnuwa. A halin yanzu, don shirye-shiryen chorizo, ba kawai alamar alade ake amfani da shi ba, har ma da naman sa, nama na nama, oslatin, nama nama.
Sausages chorizo mai sauƙi ne a cikin shagon, za su iya zama wani sashi na nishaɗi mai dadi na yankuna na gida.
Salatin tare da chorizo
Sinadaran:
- 2 sausages chorizo;
- 3 tumatir;
- wani gungu na faski, wasu 'ya'yan bishiyoyi na karamar kore;
- 2 cloves tafarnuwa;
- 50 g na goat cuku;
- wani gungu na kore albasarta;
- da ɗan man zaitun.
- black barkono;
- gishiri na teku;
- 1 tbsp. l. farin giya vinegar.
Shiri:
Chorizo a yanka a da'irori, toya a man zaitun har sai duhu. Add manyan yankakken tafarnuwa cloves, soya don 'yan mintoci kaɗan. Yanke tumatir cikin yanka, ƙara albasa yankakken yankakken, faski, Basil, sausages. Cika da vinegar vinegar. Tashi tare da babban cakuda mai ƙanshi (zaka iya hidima shi daban, da abun ciye-nama tare da salatin).
Chorizo da wake
Don haka, chorizo tare da wake shine tasa don wata ƙungiya a Latin American style (zaka iya amfani da masara da aka zaba maimakon wake - zai zama mai dadi).
Sinadaran:
- 3-4 kyafaffen sausages chorizo;
- kamar wasu tablespoons na kayan lambu mai;
- kwan fitila (mafi kyau ja);
- barkono mai dadi;
- zafi barkono barkono;
- da dama cloves da tafarnuwa;
- wani sashi na cilantro;
- 3-4 cikakke tumatir (za a iya amfani da gwangwani a ɓangaren litattafan almara);
- wasu balsamic vinegar;
- 300-500 g na wake dafa, mafi kyau launi (za a iya amfani da gwangwani);
- tumatir zafi miya;
- rabin gilashin kaza ko sauran nama.
Shiri:
Yanke tsiran alade a cikin yanka kusan 2.5 cm lokacin farin ciki. Za mu kwasfa da albasarta kuma mu yanyanka su a cikin kullun, kwasfa da yankakken tafarnuwa. Idan tumatir ne sabo - blanch, bawo da kuma yanke cikin cubes (gwangwani za a iya amfani ba tare da blanching) ba. Mun yanke barkono tare da gajere, yankakken barkono kamar yadda ya yiwu (cire tsaba). Chop da cilantro tare da wuka. Za mu ƙone man (ko ɗan naman alade) a cikin kwanon rufi mai zurfi. Ciyar da chorizo a kan fuska mai frying a bangarorin biyu zuwa wani zinari mai ma'ana, yana motsawa tare da spatula. Mun sanya naman alade na tsiran alade a kan tasa.
A cikin kitsen da gasasshen yanka na tsiran alade, kara albasa da barkono a cikin kwanon frying. Da sauri toya (kada ku wuce, amma toya), kuna motsawa tare da felu. Add a little vinegar kuma kawo zuwa thickening for 5-8 minti. Cire ruwan (ko cika) da