Mayonezi: Ntụziaka

Ntụziaka nke ihendori "Mayonezi" na-efu na mists nke oge, Otú ọ dị, ọ bụghị dị ka n'ebe dị anya. Na oké n'aka anyị nwere ike ikwu na ọ bụghị n'ihu n'etiti XVIII narị afọ na France. E nwere ọtụtụ ihe mara mma akụkọ banyere ya mepụtara ikpe siri nri nke Duc de Richelieu, ma ọtụtụ ihe obi ike ndị a akụkọ na-emeghị ghara ime ka. Credible-egosi na akwụkwọ adịghị adị. O yiri ka ndị agadi French okwu pụtara "egg nkochi ime akwa" nyere ya aha nke ihendori "Mayonezi". Ntụziaka nkwadebe bụ kama mgbagwoju anya n'ihi na mberede n'ike mmụọ nsọ. Mayonezi bụ emulsion, ndị ọzọ okwu, a ngwakọta nke immiscible bekee. Na nke a, mmanụ na mmiri, na ihe emulsion stabilizer, ma ọ bụ ọzọ emulsifier bụ egg nkochi ime akwa, kama a umi na-akpọ lecithin dị na egg nkochi ime akwa. Ọnụ ala Ugbu a lecithin enwetara site na soy, na ya dochie yolks nke ulo oru Mayonezi. Ọ bụrụ na a physics mepụtakwara Mayonezi Ntụziaka nkwadebe ga-kpọmkwem dị ka ọ kọwara na-amaghị ama siri nri. Nke a bụ eziokwu bụ na kwesịrị anya.

Ná mmalite nke XIX narị afọ na ogbo nke ụwa nri na-aga ma ama French siri nri Olivier, dị nnọọ onye na-mma Russian nri eponymous salad. O kwukwara na ogbo nke emulsion akọrọ mustard ntụ ntụ, nke gosiri na ya magburu onwe emulsifier. N'ihi ya, e a Ntụziaka maka Mayonezi "Provencal" - eme ka ọ na a otutu mfe karịa mfe. Ka m na-echetara gị na ịpịa nke Mayonezi site aka - a nnọọ agwụ usoro, ọ chọrọ ọsọ na ike nke nedyuzhy siri nri ma ọ bụ ya na-enyere aka. Eleghị anya na oge ọ bụ a ọrụ "vzbivalschik Mayonezi" na recruited azụ ndị ọkwọ ụgbọ epeepe.

The mepụtara nke igwekota na-ukwuu facilitated mmepụta nke Mayonezi ihendori. Ntụziaka nkwadebe na-eji nwayọọ nwayọọ gbanwere na nchọpụta nke ọnụ ala soy emulsifiers. The n'ụlọ bụ dịghị Mayonezi chemical etu esi, na ọ nọgidere na-niile ido o ketara n'aka amamihe Olivier.

Iji mee ka a Mayonezi "Provence" Ntụziaka edepụta ọnụnọ nke àkwá, na akwukwo nri mmanụ, mọstad ntụ ntụ, mmanya ma ọ bụ citric acid. Iji malite, ikewapụ ọcha si nkochi ime akwa, ọ ga-eme nke ọma, n'ihi na protein abụghị emulsifier, na ike nke ukwuu na-afụ ụfụ na ihe e kere eke nke emulsion. Àkwá ga ọhụrụ, ya mere, ọ kasị mma ịzụta ha na ahịa.

Ugbu a mkpa ka ị họrọ a adaba nnukwu efere maka ọjọọ. Emekarị, igwekota na-onwem na a set nke iko, na-aga onye dị ogologo na narrower. Na-etinye na ala nke egg nkochi ime akwa, sugar, tinye a spoonful nke mustard ntụ ntụ na a dobe mmanụ. The mmanụ kwesịrị odorless, nnukwu ihe dị iche, site na nke ọ na-emepụta, ọ dịghị, ma gourmets na-ekwu na anyị ga-naanị nụchara anụcha olive mmanụ maka a quality ngwaahịa. Tụgharịa igwekota na-anata whisking, na-agbakwunye dropwise mmanụ. Mgbe ngwakọta amalite thicken n'ihu, ọ pụtara na ihe niile na-aga nke ọma - na-na-agbakwunye mmanụ, agaghịkwa dobe site na dobe, na a spoonful. Ekemende mmanụ nwere ike wụsara na a mkpa iyi, enweghị mechisịrị ọnụ ala, na-enweghị wepụ igwekota. Ebe kwupụta ọgwụgwụ nke nri tinye mmanya ma ọ bụ citric acid. Mayonezi bụ otú ahụ Mkpa ọkụ: ya na agba dịgasị si amba ka ọdụ agba. Mgbe a na ogbo, anyị nwere ihe ọ bụla na-atụ egwu, i nwere ike tinye nnu, ose, ịgbakwunye ngwa nri na ọbụna mmiri ma ọ bụrụ na ị na-eche na ọ bụ oke oké. Ire nke Mayonezi nwere ike e nyere ọ bụla na agba, onye ka na.

Food na-ewe ihe karịrị 10 nkeji, ma ọ bụ ọbụna na-erughị. Ebe ọ bụ na anyị Mayonezi Ntụziaka nke na-adịghị na-agụnye ojiji nke nchekwa, wuru emulsifiers na ndị ọzọ adịghị otú mma ihe, mejupụtara naanị nke eke ngwaahịa, ya adị ndụ bụ nanị 3-5 ụbọchị, mgbe nke ọ na-amalite tisaa n'ime òtù, ufiop mmanụ na-aga, palatability efu. Ya mere, ọ dịghị mkpa ka enwetara ọ ga-eme n'ọdịnihu ojiji. Cook bụ ego nke ike-eji n'ihi na otu onye ma ọ bụ ugboro abụọ.