Anthu okonda zokometsera zakumwa zozizwitsa zakummawa amafunika kuti azikonda kolifulawa ku Korea. Kukoma kwake sikunyozeka kwa kaloti zonse zotchuka ku Korea kapena kabichi, ndipo zimatha kusinthanitsa ndi nkhaka ndi tomato mosavuta pa phwando kapena patebulo.
Kujambula kabichi ku Korea
Pa maphikidwe onse a Korea, salting yosavuta ndi yopindulitsa kwambiri komanso yachizolowezi. Inde, mu chokwera mungathe kuwonjezera zosiyana siyana zokometsera zonunkhira, koma okonda zofewa ndi zoyera amakayikira izi zokha popanda kusintha.
Zosakaniza:
- kolifulawa - 1 makilogalamu;
- madzi - 2.5 malita;
- mchere - 80 g;
- viniga - 80 g.
Kukonzekera
Cholifulawa cha mtundu ndi kugawidwa mu inflorescences, zomwe zikayenera kutsanulira mchere "pamaso" ndi madzi ndikupita kwa ora limodzi (kuchotsa tizilombo tingathe). Kenaka timatsuka kabichi ndikuyiyika mu kapu ya galasi kapena mubatolo, timitsetseni ndi madzi otentha kuti muphimbe, ndipo mwamsanga muikhudze ndi chivindikiro. Siyani ola limodzi, ndiye tsambulani madzi ndikusiya ma inflorescences akuuma. Timakonza brine: m'madzi otentha, sungunulani mchere ndi vinyo wosasa ndipo musamafe kwambiri mpaka mutenthe.
Amatsalira kubwezera inflorescence ku mtsuko, kutsanulira brine ndikusiya kuyamwa ndi kuyamwa kwa masabata awiri.
Chinsinsi chophikira kolifulawa ku Korea
Kabichi pa njira iyi ndi yabwino yokonzekera ntchito zamtsogolo, chifukwa yasungidwa bwino mufiriji, popanda kutaya makhalidwe ake.
Zosakaniza:
- kolifulawa - 1 makilogalamu;
- madzi - 1 l;
- viniga - chinthu chimodzi;
- adyo - 2 cloves;
- shuga - 2 tbsp. makuni;
- mchere - 2 tbsp. makuni;
- masamba mafuta - 4 tbsp. makuni;
- Mbeu za coriander - supuni 1;
- parsley - gulu limodzi.
Kukonzekera
Anayambira kolifulawa pa inflorescence ndi wiritsani mpaka theka yophika. Pamene kabichi imaswedwa - timakonza brine: mu lita imodzi ya madzi otentha sungunulani mchere, shuga, kuwonjezera vinyo wosasa ndi mafuta a masamba, kuphika kwa mphindi zisanu.
Hot brine kutsanulira kabichi, kuwonjezera coriander, akanadulidwa parsley ndi kupanikizidwa kupyolera mu chosindikizira adyo, kusakaniza ndi kusiya kuti marinate kwa maola 5-6.
Kolifulawa ya Marinated ku Korea
Zosakaniza:
- kabichi mtundu - 1 makilogalamu;
- Tsabola wa Chibugariya - ma PC 3;
- anyezi - ma PC 3;
- mchere - 2 tbsp. makuni;
- shuga - 2 tbsp. makuni;
- viniga - 75ml;
- masamba a masamba - 200 ml;
- pepala poto - supuni 1;
- nthaka coriander - supuni 1.
Kukonzekera
Dulani kabichi pa inflorescence, yambani ndi wiritsani mphindi zitatu mu 1.5 malita a madzi otentha ndi kuwonjezera kwa 1 ½ st. spoons mchere. Anyezi amadula mphete zatheka, tsabola - nsonga. Sakanizani masamba onse, onjezerani mchere wotsala, tsabola, coriander, adyo, viniga ndi batala, sakanizani zonse bwinobwino ndikuziika mufiriji. Kukonzekera kwa kolifulawa ku Korea kudzatengera maola 5-6, kupitirira - usiku.
Chinsinsi cha kolifulawa ku Korea
Zosakaniza:
- kabichi mtundu - 500 g;
- Nkhumba za dzungu (zowonongeka) - 1/3 ya zaka;
- anyezi wofiira - 1 pc.;
- Balsamic viniga - 1 tbsp. supuni;
- masamba mafuta - 3 tbsp. makuni;
- parsley, wobiriwira anyezi - pensulo ½.
Kukonzekera
Timagawani kabichi mu inflorescences ndikuwiritsani kwa mphindi 4 mpaka zisanu, kenako timaphimba ndi madzi ozizira.
Mu frying poto, timatenthetsa mafuta a masamba, kuyala anyezi odulidwa, mbewu ndi masamba, kutsanulira viniga wosasa ndikumusiya mpaka kutentha kumayamba. Pambuyo pake, chisakanizocho chikuwonjezeredwa ku kolifulawa, chosakaniza ndi kutumikiridwa ku gome.
Korea caulifulawa saladi
Zosakaniza:
- inflorescence kabichi - 250 g;
- kaloti - 300 g;
- masamba a parsley - kulawa;
- mchere - ½ tsp;
- vinyo wosasa - 1½ tbsp. makuni;
- masamba mafuta - 80 g.
Kukonzekera
Timaphika kabichi kwa mphindi 7-10, ndikuyikanso ku colander ndi kuiwala. Pakalipano, sulani kaloti ndi kuwaza parsley, kusakaniza ndi nyengo ndi mchere, mafuta ndi viniga. Wotsiriza mu saladi ndi inflorescence wa kabichi, akadakali wosakaniza ndipo amadyetsedwa patebulo. Chilakolako chabwino!