Enye indlela yokuhamba yile zama amanye ama-cuisine. I-cuisine yezinye izifunda noma amazwe iyasihambisa esikhaleni. Luhambo lokutholwa. Ngaphambi kokuthi uthuthele ukudla okwehlukile kodwa namuhla umhlaba usuxhumene kakhulu. Ngakho-ke, ama-cuisine ahlukene ahamba yedwa futhi njengasekhoneni leSpain singadla ukudla kwaseKorea, ekhoneni laseSeoul singadla ama-churros aseSpain, ngokwesibonelo.
Indawo ejwayelekile yokudla kwase-Asia ilayisi. Abantu base-Asia badla ilayisi eliningi nangezindlela ezahlukene.. Enye yezindlela ukuyithosa, ngakho-ke Irayisi ethosiwe ivame kakhulu e-Asia njengesinkwa lapha. Ake sifunde ngakho Linjani irayisi lezimfanzi elithosiwe elayisi, enye yalezo zinhlobonhlobo eziningi.
Ilayisi elithosiwe
Umuntu ngokushesha uhlobanisa irayisi ethosiwe nokudla kwamaShayina futhi ivela eChina ngokunembile. Yize kungaziwa kahle ukuthi yavela nini, kulinganiselwa ukuthi kwakuphakathi kokubusa kobukhosi bakwaSui (589 - 618 BC), esifundazweni saseJiangsu.
Kudala, ilayisi kwakuyisivuno esikhulu, lalijwayele ukudliwa kuzo zonke izidlo futhi kulokhu owazalwa elungiselela ngokuxuba izithako, okwakusesandleni, okwakusele kwamanye amalungiselelo.
Irayisi ethosiwe ngokujwayelekile yenziwa kumuntu ok, umkhumbi wokudla kwendabuko e-Asia owazalelwa eChina futhi osabalale ngokuhamba kwesikhathi kwezinye izingxenye zase-Asia naseningizimu-mpumalanga yalesi sifunda. Ngomakhi awukwazi ukudla okuthosiwe nje kuphela kepha futhi ungakubilisa, ukukubilise, ukuhlanganise, ukukupheke nokunye okuningi.
Ilayisi elithosiwe phambilini ibilisiwe futhi nje khona-ke ihlanganiswe ku-wok nezinye izithako lokho kungahluka imifino, inyama, inhlanzi noma imbaza. Kunezinhlobonhlobo eziningi zerayisi futhi kuyisitsha esiqhubeka nokuguquka njengoba sijwayela amanye amasiko.
Ukwenza noma iyiphi irayisi ethosiwe okungcono kakhulu pheka irayisi kusasele usuku bese ulipholisa esiqandisini noma ukwenze ngqo ngelayisi elisele kusuka kwesinye isidlo. Umqondo ukuthi akusiyo irayisi elisanda kubiliswa ngoba okusanhlamvu kusenomswakama omningi futhi ukushisa komakhi kungadala ukupheka kwentuthu.
Lapho ngibona izindlela zokupheka zerayisi othosiwe, noma iyiphi yazo ihlala ifaka owoyela engingenawo ekhaya, ngakho-ke iseluleko sami ukuthi ngivakashele iChinatown ngiyothenga i-sesame noma i-peanut oil, ngoba kuyinika ukuthinta okukhethekile okungenawo uwoyela womnqumo noma we-sunflower.
Ngalokho kusho, ake sibone ukuthi i- I-korean cuisine futhi ngaphakathi kuyo, irayisi ethosiwe enesitayela saseKorea.
Ukudla kwaseKorea
I-cuisine yaseKorea ayinakho ukunotha noma kwakudala kwamaShayina, kepha isikhashana manje iqala ukwenza indawo phakathi kokudla kwase-Asia kwamazwe omhlaba. Wazalwa ngamasiko ezolimo aseKoreaNgemuva kwalokho, kuyizwe osekuphele amakhulu eminyaka laphila ngokulima futhi lisanda kuba nezimboni.
Kususelwa ikakhulu ku- irayisi, okusanhlamvu, okusanhlamvu, inyama nemifino Futhi njengamanye ama-cuisine ase-Asia kunokubonisa okuhle ngokuhlukahluka nobungako bezitsha etafuleni elijwayelekile laseKorea. Kungcono usebenzise uwoyela wesame, unamathisele ubhontshisi obilisiwe, u-garlic, unamathisele opelepele ophuziwe nesosi yesosi.
Ukudla kwaseKorea kungaba mnene noma okubabayo futhi izithako nezitayela zezitsha ziyahlukahluka kuyo yonke indawo yayo encane yenhlonhlo. Ngemuva kwe-kimchi, izitsha ezijwayelekile kakhulu zaseKorea, ngicabanga ukuthi irayisi ethosiwe iyona ehamba phambili.
Irayisi ethosiwe enesitayela saseKorea
Kubizwa saewoo bokkeaumbap futhi yi- ipuleti elula, ajwayelekile, azenzele kahle, ukuthi noma ngubani angazilungiselela. Lapho kunemifino esalile esiqandisini, into yokuqala eyenziwa ngumama waseKorea bokkeumbap bese elahla konke.
Hlobo luni lwezithako engikhuluma ngalo? Garlic, anyanisi, izaqathe, upelepele ngemibala ehlukene, amakhowe, iqanda, i-zucchinis, i-chives, noma yini esesandleni. Faka ezinye imfanzi (iresiphi elula kunazo zonke ezisebenzisa ingulube, inkukhu noma inyama yenkomo), bese uzama ukuthi yebo noma yebo uwoyela wesame ngaphandle kwalokho ngeke uzwe ukunambitheka okujwayelekile kwase-Asia.
Futhi, okuthile okunezela kulo mqondo, yisoso se-oyster noma usoso wenhlanzi. Banamandla, kepha njengoba kusetshenziswa amaconsi ibhodlela lihlala isikhathi eside.
Lapha ngikushiya okuhle futhi iresiphi esheshayo kusuka ku-saewoo bokkeaumbao, irayisi ethosiwe enesitayela saseKorea:
- 3 izinkomishi eziphekwe ilayisi elimhlophe eliphekiwe
- 2 wezipuni kawoyela yemifino
- ½ inkomishi ka-anyanisi oqoshiwe
- 1 inkomishi imfanzi (encane noma enkulu)
- 2 clove ugarliki, nengulube
- 3 izinkomishi imifino oqoshiwe ozikhethele
- 2 wezipuni kawoyela kawoyela
- 2 wezipunii-oyster sauce
- upelepele omnyama
- sal
Okokuqala ushisa i-wok noma i-skillet enkulu ngokushisa okukhulu. Wengeza uwoyela wemifino, u-anyanisi nogalikhi. Saute umzuzu kuze kube nsundu kancane. Ngemuva kwalokho ufaka imfanzi bese ubamba imizuzu emibili noma emithathu aze ashintshe umbala kancane.
Faka imifino kanye gazinga imizuzu emibili noma emithathu, engeza ilayisi bese uvuselela kahle ukuhlanganisa. Upheka imizuzu emithathu kuya kwemihlanu. Ngemuva kwalokho ufaka i-oyster sauce bese uqhubeka uvuselela eminye imizuzu embalwa. Ususa emlilweni bese ufaka uwoyela we-sesame, impuphu emnyama emnyama namakhokho aqoshiwe.
Ugoqoza kahle futhi usuvele unayo i- saewoo bokkembap ukulungele ipuleti. Njengoba ukwazi ukubona, isidlo esilula futhi esijwayelekile ukuthi uma ilayisi selilungile, lizopheka ngemizuzu eyishumi. Kunabantu abathi Kuhambisana neqanda elithosiwe ebekwa eceleni noma elayisi. Ungaqala ukucabanga ngokujabulisa umngani, akunjalo?