Ngena o Bhalisa kwaye ujabulele ThermoRecetas

Imayonnaise yaseJapan (isitayile seKewpie Mayo)

Imayonnaise yaseJapan

Imayonnaise eyahlukileyo kwaye imnandi kwaye ixhaphake kakhulu eJapan. Kukho oku kusetyenziswa Imayonnaise yaseJapan, kwaziwa njenge Kewpie ngoMeyi (Olona hlobo ludumileyo lwemayonnaise yaseJapan olwaziswa okokuqala kwelo lizwe ngo-1925), njengesosi yokuntywila, njengokunkonkxa, ukunxiba, izinto zokuxhasa ...

Incasa yayo imnandi kwaye yahluke kakhulu kwimayonesi "entshona" okanye yeMeditera esiyiqhelileyo. Imayonnaise yaseJapan iswiti kwaye ukuthungwa kwayo kufana nekhrimu kunye nokuchukumisa kwayo kwaseJapan irayisi iviniga imnandi, iyawenza umahluko. Kuyinto emnandi kakhulu kuba xa usebenzisa isosi yesoyi kunye nemostade inezinto ezininzi umami.

Ukwenza imayonnaise eyenziwe ekhaya, nokuba yeyaseNtshona okanye yeJapan, ilula kakhulu. Umatshini wethu uya kusinceda kakhulu, kodwa ndikushiyela iingcebiso ezincinci ukuze zifezeke:

  • Amaqanda: Kuyathakazelisa ukusebenzisa amaqanda kubushushu begumbi ukuba sinako kuba oko kuya kusinceda senze i-emulsion ibengcono.
  • IoyileNdiyacebisa ukuba ungasebenzisi ioyile yomnquma kuba iyakuyinika incasa eninzi kwaye izakususa incasa yaseMpuma. Into elula kukusebenzisa ioyile kajongilanga, kodwa ungasebenzisa ioyile edibeneyo umzekelo. Kwaye, kubaluleke kakhulu, yigalele kancinci kancinci kwisiciko se-thermomix nge-beaker kwi ukuze ihle kancinci.

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