Dalili na siffofin
An yi la'akari da hatsi da ake kira shinkafa mai daraja. Wannan shine abin da muke amfani da shi don sau da yawa don cin abinci daban-daban. Zai iya samun inuwa daban-daban: cikakken farin ko translucent. A irin wannan shinkafa akwai amylose - polysaccharide na musamman, wanda zai amsa dashi. Saboda haka, irin wannan shinkafa ne mai kyau ga salatin garnitures.
Abincin zane na zagaye mai arziki ne a cikin sitaci, don haka wannan shinkafa yana da tsalle-tsalle. Wannan shine dalilin da ya sa ake amfani dashi don yin sushi, casseroles, pudding da sauran kayan shafa. A ƙasarmu irin wannan shinkafa ne aka samar.
Abincin shinkafa na matsakaici shine ma'anar zinare: ba ya haɗa kai a wani dan kadan, amma yana da taushi. Saboda haka, sau da yawa ana amfani dasu don dafa abinci, da kuma paros da risotto.
Rashin shinkafa na rai zai iya kai shekaru shida. Amma mafi kyau saya irin shinkafa, wanda shine shekara daya da rabi. Sa'an nan kuma zai zama da sauri don dafa kuma dandano zai kasance mafi alhẽri.
Zaɓi ta launi
Brown (launin ruwan kasa). Gishiri na hatsi a irin wannan shinkafa ba a cire shi ba. Saboda haka, an adana dukkan abubuwa masu amfani: Baminamin B, fiber, jan karfe, iodine, zinc. Nazarin ya nuna cewa shinkafa launin ruwan ke inganta hankali, inganta ƙwaƙwalwar ajiya da kuma ƙarfafa tsarin jin tsoro.
Rashin shinkafa . A gaskiya, ba lallai shinkafa ba ne, shi ne tsaba na ciyawa na Arewacin Amirka, wanda yana da dadi mai dadi, ƙanshi mai ƙanshi da yawancin furotin, da kuma bitamin na kungiyar B, phosphorus, sodium, manganese da zinc. Musamman mahimmin amfani ne tare da lentils da wake, kamar yadda waɗannan samfurori sun ƙunshi kwayoyi da kuma bishiyar asparagine, wadanda basu samuwa a cikin shinkafa ba.
Ba'a iya bambanta 'yan Tibet da ta daɗin dandano da launi. Ya ƙunshi mai yawa furotin, kimanin sau biyu kamar yadda a cikin talakawa iri iri. Ginawa irin wannan shinkafa bai tsaya tare ba, kuma kayan ado yana samar da kyakkyawan launi mai launi.
An shuka shinkafar shinkafa a Thailand da Faransa. Yana da karfi da dandano na dandano da dandano. Saboda haka, idan ba ku son kwayoyi, ya fi kyau ku bar watsi. Red shinkafa ne mai arziki a cikin antioxidants kuma da kyau tsaya tare a lokacin dafa abinci.
Har ila yau, Devzira abu ne mai ban sha'awa na shinkafa na Asiya ta Tsakiya, wadda ake amfani dasu don dafaccen pilaf na Uzbek. Yana da arziki a cikin baƙin ƙarfe da bitamin na B kungiya. Ganye na da tsarin da yawa da kuma ruwan inuwa. Amma a lokacin dafa abinci, da fata suna tsaya tare. Don a fi jin dadin dandano wannan shinkafa, ya kamata a yi shi cikin ruwa mai dumi don biyu zuwa uku.
Basmati dan Indiya ne da dama da shinkafa. An dauke shi daya daga cikin nau'o'in shinkafa mafi kyau a cikin duniya. Wannan basmati yana girma kawai a cikin wani wuri na ruwa - a ƙarƙashin Himalayas. Bayan tarin ɗin ba shi da gaggawa don tarawa, amma ba shi da shekara guda don ya balaga. Saboda gaskiyar irin wannan shinkafa ba a goge ba, yana da abubuwa masu amfani fiye da sauran shinkafa.
Thai mai dadi mai shinkafa yana da matukar m shinkafa kuma yana da mai dadi bayanta. Saboda haka, an yi amfani dashi don shirya kayan zane-zane iri-iri da kuma Asian dishes. Alal misali, don shinkafa shinkafa ko don mai dadi tare da mango. Kafin cin abinci, wannan shinkafa shine mafi alhẽri a kwantar da shi na tsawon sa'o'i kadan a cikin ruwa ko kuma dafa shi ga ma'aurata.
Ga bayanin kula . Idan ba ku sani ba idan yana da daraja ga shinkafa shinkafa kafin dafa abinci, to, zamu ba ku alama. Yana da sauqi. Idan kuna shirin shirya tasa ta gefen al'ada, to bazaku iya jiƙa ba. Idan kuna yin pilaf ko risotto, to kuna buƙatar wanke shi da farko kuma ku ajiye shi cikin ruwan salted mai tsabta kimanin rabin sa'a.
Kuyi ko kuyi?
Ana yin shinkafar shinkafa a hanyoyi guda biyu: tsawa ko goge. Kowane hanyar yana da halaye na kansa. Grinded shinkafa ba shi da amfani fiye da shinkafa, saboda a lokacin sarrafawa tare da shinkafa shinkafa cire harsashi, wanda ya ƙunshi mafi yawan bitamin da kayan abinci. Amma irin wannan shinkafar an shirya shi da sauri, saboda haka yana da mashahuri a cikin Asiya da Turai. Ganye shinkafa yana adana har zuwa 80% na abubuwa masu amfani saboda gaskiyar cewa ana sarrafa shi ta hanyar tururi. Lokacin dafa shinkafa shinkafa ba su tsaya tare ba kuma suna da ƙarfi, kuma canza launi daga amber zuwa fari.
Hanyoyi hudu na masoyan risotto
An shirya shirye-shiryen risotto daidai lokacin da aka dafa shinkafa, amma yana da mahimmanci. Don bincika idan yayi daidai, danna shi tare da yatsanka da yatsan hannu. Idan an raba hatsin zuwa kashi 3-4, to sai ku yi shinkafa daidai. Idan hatsi ya juya ya zama cake, sa'an nan kuma, rashin alheri, kun yi digested.
- Arborio wata shinkafa ne mai dadi sosai, godiya ga abin da aka samo shi mai tsami. Arborio ba a dafa shi da yawa ba, saboda haka ya dace da yawa da yawa.
- Vialone Nano - cikakke ga waɗanda suka fara yanke shawarar dafa a risotto. Irin wannan shinkafa ya sha ruwa fiye da arborio. Yana da mafi dacewa da ƙasa mai tsami da mikiya, misali, tare da abincin teku.
- Carnaroli - ya bayyana a sakamakon hanyar tsallaka kanfa tare da jinsin Jafananci. An kuma kira shi dan shinkafa Italiyanci. Wannan iri-iri ba wai kawai mafi yawan duniya ba, amma har ma mafi tsada. Saboda gaskiyar cewa yana sha ruwan sanyi sosai, a yayin da ake yin dafa abinci na carnaroli yana ƙaruwa sau 4, a lokaci guda kuma yana da matattun sifofi. Amma idan kun kasance sabon don dafa abinci, to sai ku zabi wani irin shinkafa daban-daban, saboda wannan yana da sauƙi don narkewa.
- Padano yana daya daga cikin tsofaffin iri don risotto. Har ila yau, irin wannan misalin yana dace da shirya shinkafa.
Yadda za a zabi goodris?
Daga wane irin shinkafa ka zaba, dandano da ingancin tasa za su dogara. Saboda haka, lokacin sayen shinkafa, yi hankali. Zai fi kyau don ba da zabi ga shinkafa ta nauyi ko abin da aka kunshe a cikin wani sassauki mai haske Wannan zai ba mu damar duba ƙwayar hatsi. Ya kamata shinkafa mai kyau ya kasance mai tsayi ko haɗari. Dukkanin tsaba ya zama girman daidai. Kwayoyin iri daban-daban sun nuna cewa an yi katako a cikin daban-daban batches. Wannan zai iya shafar lokaci na dafa abinci - domin shinkafa na iya zama na shekaru daban-daban. Kuma kamar yadda aka ambata a sama, shekarun shinkafa yana shafar lokacin shirye-shirye. Saboda haka, za'a iya bukafa wasu shinkafa, wasu kuma - an shayar da su.
Idan ka saya shinkafa ta nauyi, to, kayi kokarin gwada "a cikin hakora." Quality shinkafa za ta kasance da wuya kuma ba zai zama mai sauƙin ganewa ba. Kuma ko da kun ciji shi, ba zai zama gushe ba a bakinku.
Kamar yadda ka gani, irin shinkafa daban-daban. Ya danganta da sahun, shinkafa yana da dandano da launi daban-daban. Bugu da ƙari, ba dukkanin iri ba su dace da shirya wannan tasa. Abin farin cikin, a manyan kantuna a yau za ku iya samun nau'o'in iri da kuma dafa abinci mai dadi daga gare su. Har ila yau, kada a manta cewa shinkafa ba kawai dadi ba ne, har ma da amfani. Ya ƙunshi mai yawa bitamin. Sabili da haka, tabbatar da haɗawa da wannan samfur a cikin abincin ku.