ʻO kahi kīʻaha o ka lawaiʻa Sepania he meaʻai kūikawā i hiki ke kiʻi ʻia i ka meaʻai meaʻai. ʻOiaʻiʻo, i ka hoʻohui i nā ʻano huaola, nā minerala a me nā waikawa amino, kahi gazpacho kaulike ʻaʻole loa e alakaʻi i ka momona.
Loaʻa nā pōmaikaʻi o kahi hoʻomaha
Ma kona kī, no ka poʻe kamaʻāina o ke Kaiwaena, ʻo ka gazpacho ka mea i ʻike ʻia he ʻano kai ia, e kū pono ana i ke ola a pau. ʻO nā pōmaikaʻi nui ka pale ʻana i nā maʻi o ka ʻōnaehana cardiovascular a me ka mālama ʻana i ka lōʻihi o ka lōʻihi. ʻO nā kukuna, ma muli o nā kiko o nā palalaha polaka, e hoʻomaʻamaʻa i nā ʻōpū. Loaʻa i ka paila momona ka nui o ka mauʻu C, a hoʻomaikaʻi i nā ʻōmato, ke kaʻina ke kaʻina o ka metabolic i ke kino. Natura, e ʻike ʻia kahi emi ʻana o ke kaumaha o ke kino ma muli o ka ho'ōla ʻana o ke kino.
ʻO Gazpacho kahi paka maloʻo, ka mea hoʻohana pono i ka mea kanu hou, i loko o ka hana me ka hoʻohui o nā mea ʻala.
He mea kūpono loa ia i ka ‘ike ʻana i nā mea kuke loa maikaʻi loa ma ka honua e hoʻohana i ka gazpacho wale nō i ke lā aʻe, ma hope o ka kuke ʻana.
Nā mea waiwai
Hōʻike ʻo Gazpacho i ka hele ʻana i nā mea kanu, maikaʻi loa mai ka māla.
- kaila pā (ʻulaʻula) - 200 g;
- kamato (kāmala) - 500 gr;
- kukama - 250 g;
- aniani - 1 pc. laulā lahilahi;
- keokeo - 1 ʻulaʻula;
- pepa kiniki - ½ ʻāpana;
- ʻōpala (ʻona) - 1 pc;
- wai lemon - 30 ml;
- wai wai wai - 200 ml;
- Kahi huila (unrefined) - 60 ml;
- i ka palaoa ʻulu a i ʻole pōpala - 80 gram;
- paʻakai - ½ tsp;
- ka pepa ʻeleʻeleʻeleʻele - 1/3 tsp
ʻEnehana lako
Hoʻomalu nā ʻai a pau i ka hoʻoili mua ʻana, ka mea e wehe ai i nā hua i hānai ʻia, nā mea i hoʻopaʻa ʻia, a me nā mea ʻē aʻe. A laila e hoʻokaʻawale ʻia lākou e ka nui a me ka maikaʻi, no ka hoʻomaʻemaʻe pono ʻole o ka hoʻomaʻemaʻe ʻana a me ka ʻike wela. ʻO ka hana hope loa ka holoi ʻana i nā hua aʻa.
Pehea e kuke ai i ka gazpacho? I ke kaila pepa, pono e ʻoki ʻia a pale ʻia ka peduncle mai nā hua. Ma ka pā wela e hoʻomoʻi ʻia, e waiho ʻia ma waho i mea e ʻokiʻoki ʻia ana, no ka carbonizing a i ʻole ka loaʻa ʻana o ke kala a makemake ʻia. Ma hope o kēlā, e hōki i ke ahi, uhi me ka uhi a me ke anuanu.
Pono e ʻili ʻia nā ʻōpala a me nā kukama. E hana like me ke kīpī momona. E hoʻokaʻawale i nā ʻāpana mai nā hua a me ka peel. Pēlā nō ka kao ʻala, ʻo ka ʻoliki a me ka chili. ʻOkiʻoki i nā huahana a pau i nā ʻāpana liʻiliʻi o kahi haki ʻole a kāwili i kahi kāwele. I ka huina o ka pau ʻana e hoʻohui i ka aila, ka paʻakai, ka ʻōpala, ka pulupulu o ka huahana pā hale me ka ʻole o ka lau, a me ka wai o kamato a me ka lemon. Hāpai hou a waiho i loko o ka friji no hoʻokahi hola a i hoʻokahi lā paha, ma hope o ka uhi ʻana i ka pā i pau me kahi uhi.
ʻO ka mea huna o kahi pāʻai ʻono maikaʻi o nā chefs maikaʻi loa i ka honua he nui nā mea, akā ʻo ka mea hoʻokahi e kuke me ke aloha.
ʻEnehana ʻanoʻai
ʻO ka papa ʻaina gazpacho kūloko e pili ana i ka ʻano kōkua. ʻO nā huahana ʻē aʻe e ʻokoʻa i ka noʻonoʻo a me nā makemake o ka mea kuke. ʻO ka wā kuke piha he 1 hola 30 mau minuke, kahi e hala ai ka hola e hoʻomākaukau ai i nā mea kanu.
No ka hupa āu e pono ai:
- ʻO nā ʻōpala 4 kōp.
- Kaila momona weli 3 pcs.
- E hōʻiki i nā ʻōmato nui mai 10 a 15 mau pcs.
- Kahiki 4-5 pcs.
- Kāleʻa keʻokeʻo keʻokeʻo a i ʻole bran 3 -5 ʻokiʻoki.
- ʻO ka ʻala ʻulaʻula 1 pc. (nui).
- ITLV Sepania aila oliva 125 ml.
- ʻO ka waina waina ʻulaʻula a i ʻole Jerez - 4 tbsp. la l
- ʻO kahi puʻu liʻiliʻi o nā lau pā.
- Hoʻohui ʻia ka wai ʻai, nā wai maloʻo a i ʻole ka ʻula ʻaina maloʻo i ʻono.
Hoʻohui i ka ʻono no ka ʻaina gazpacho makamae e pili pono ana i ka paʻa ʻana i ka ʻenehana kuke o kēlā me kēia pae.
No ke kapaʻaʻahu, kāpili i ka paʻakai a me ke kāleka i loko o ka moena. A laila e uhaʻi i ka pulpulu o ka berena a hoʻohui pū me ka hopena o ka hopena, e hoʻomau i ka wāwahi.
E ninini i ka aila oliva i loko o ka huina hopena, ʻoiai e hoʻomoʻa i ka pūlū. E uhi i ka pulu homogeneous i pau a waiho iā lākou e kū no 1.5 mau hola.
Pono e hoʻokomo ʻia nā ʻala ʻulaʻula nui i loko o kahi kīʻaha a ninini i ka waina waina ʻulaʻula ʻole a de Jerez, nāna e hāʻawi i kahi pickle maikaʻi aʻe.
E hōʻoluʻolu i ke kaʻina o ka hoʻoili mua, pono ka liʻiliʻi o ka tōmato a hoʻohelena ʻia i ka wai hoʻolapalapa. E hoʻomaʻemaʻe maʻalahi kēia kaʻina hana i ka wehe ʻana o ka peel mai ka hua kanu. E hana ʻia kahi ʻano hana like me nā maʻi āpau. Hoʻopili i nā kukama.
E kau i ka mea momona ʻulaʻula ma kahi kāwele pepa, mua i hoʻoiho ʻia a hoʻouna i ka umu. Pili ma ka 200e pili anaMai, mai he 10 mau minuke, a hiki i nā ʻāpana kala gula ʻōmaʻomaʻo. Hoʻopalulu a wehe i ka peel a peduncle me nā hua.
Hoʻokomo i nā greens i nā lau a me ka lau o nā mea kanu, hoʻouna iā lākou i ka blender i nā ʻāpana liʻiliʻi, ʻoiai e ʻimi maikaʻi ana i ka ʻāpana hou me ka hapa mua a hiki i ka huli ʻana i ka ʻala. Hoʻouna mākou i nā pīpī me ka vīnega. A aia wale nō ma ka hope loa i hiki ai i kahi e kiko ai i ka paila, (paʻakai, ka kāleka, ka ʻala, ka aila ʻoliva). Ke kāohi nei i nā mea āpau ma kahi kāwili, ʻoi ʻia e waiho i ka lehulehu homogeneous i loko o ka friola no 8 - 10 hola.
Hoʻopili mua ʻia me ka wai anuanu, maloʻo maloʻo a maloʻo paha i ka waina maloʻo, hiki iā ʻoe ke lawelawe i nā peli a i ʻole nā aniani.
ʻLelo Pelānia a i ʻole ʻānela melemacho
Andalusian gazpacho aha ia? ʻO ka inoa o ka papaʻa i hala i ka makahiki 1492, ua kokoke a puni ke kahakai o Sepania e ka poʻe Muslim. A i ka makahiki 1983, ua hoʻomaka ka Spaniard Rafael de Aquino i ke kūʻai aku i nā ipu mua o Andalusian gazpacho, a ma hope ka ʻike ka honua holoʻokoʻa e pili ana i kēia laʻa a ʻūlū.
Hiki ke kapa ʻia ʻo Andalusian gazpacho i kahi huʻu, akā wai ka wai. Aia ia i kahi hoʻonohonoho maʻamau o nā huahana, inā makemake ʻoe, hiki ke hoʻololi a hoʻoheheʻe ʻia ʻia me kahi mea hoʻowalewale mai kou noʻonoʻo ʻana. Hoʻokumu ʻia ka mea iʻa mai i nā tōmato, nā kukama, nā lāʻau kanu, nā aniani, nā ʻulaʻula a me nā ʻōmākā, nā kāleka. Hoʻopili ʻia kēia mau mea momona me nā aila ʻoliva o Spanish a me ka wī. Aia ma muli o ka mākaukau e pono ai a i ʻole ka pauku o ka palapala i kiʻi ʻia (ʻoi aku ka mānoanoa), hiki ke kāla ʻia keʻa i hoʻomākaukau ʻia me ka palaʻai.
Ka papa ʻaina
Hana maikaʻi mākou i kahi hoʻomaʻemaʻe waho o nā lāʻau āpau. A laila e ʻae ʻia e kaomi i ke aniani, nā kukama a me ke kāleka. ʻAʻole ʻoki loa nā lau ʻala a pau, a hoʻouna ʻia i loko o kahi kīʻaha blender. 
Kālepa i ʻokiʻoki, a hiki i ka lau, ka wā e hoʻāʻo ai me ka aila, ka paʻakai, ka ʻōpala a hui hou i loko o kahi puna. Hoʻokaʻa ʻia ma Andalusian gazpacho i loko o kahi pahu hohonu i hoʻonani ʻia me ka parsley.
He mea kūpono ʻole ia e ʻoi aku ka maikaʻi o ka kuke ʻana i ka palaoa i ke kauwela ke loaʻa nā lauala hou mai ka māla. A laila ua waiwai nui ʻia i ka ono, ʻo ia hoʻi, me ka ʻole o ka mālama ʻana.
ʻO ke ʻano a me ka nānā ʻana i ka gazpacho i mākaukau, ke waiho mau nei i kahi hupa me kahi ʻano maikaʻi o ka velvety, e hoʻopakele iā ʻoe mai ka wela. ʻO ka mea nui a me ka papa hana maʻamau he mau ʻala ʻala. Hoʻomake wale ʻia ka ʻona ma loko o ka mea palupalu a ʻulu ʻia i loko o ka friji.
Ua manaʻo ʻia ka hilahila gazpacho Sepania i ka meaʻai o ka poʻe ʻilihune a me nā legionnaires, a ʻo kēia manawa kekahi o nā mea e kaulana loa ai loko o ke komohana hema wale nō, akā a puni ka Hōʻalima honua.
