Njalo ukulunywa kwalesi saladi esiphundu sezinhlanzi zasolwandle kunika ukuvuthwa okunambitha kwama-flavors aseThailand! Ngesikhathi esifanayo, ukugqoka akukwenzeki kakhulu ukunambitheka kwezilwane zasolwandle, kodwa kunalokho kuveza konke okwenzekayo. Ngenkathi cishe zonke izizwe eziphezu kolwandle zinehlobo lwazo lwesaladi lesolwandle, ngokuqinisekile uzothola le nguqulo ye-Thai ibe enye yezinto ezihamba phambili! Yenza i-appetizer enkulu, i-side dish, noma ngisho nenkambo enkulu ngenxa yokwengezwa kwe-gluten free silvery glass noodles.
Okuzokwenza
- 2 izinkomishi / 200 g. ama-noodle (ingilazi noma "i-cellophane" eyaziwa nangokuthi "intambo yebhontshisi" ngoba yenziwe ngotshani webhontshisi)
- 15 oz./400 g. Izilwane zasolwandle (ezixutshwe ezinhlanzi zasolwandle ezinoshukela noma ezibandisiwe, njengezinhlanzi, ama-squid, ama-clams, ama-cuttlefish, ama-mussels)
- 1
- i-lemongrass (i-stalk thinly sliced)
- 1 inkomishi coriander (fresh okuxekethile)
- 1 indebe ye-Basil (fresh basil engcwele yaseThailand ne-sweet basil yase-Italy izosebenza)
- 3 anyanisi entwasahlobo (ama-scallions ahlutshiwe)
- 1
- utamatisi , (ukunqunywa okusha emaceleni amancane)
- I-1 encane (noma i-1/2 ikhukhamba ephakathi, uthathe izingcezu ezinjenge-matchstick)
- Ukugqoka isaladi:
- Umusi we-1 lime (3-4 tbsp., Noma esikhundleni samanzi kalamula)
- 4 tbsp.
- fish sauce
- 2 tbsp. i-soy sauce (i-soy sauce ejwayelekile noma engakolweni yezinyosi ezidliwayo)
- 1-3 tsp.
- i-sauce ye-chilli (1 = elula, 2 = ephakathi, 3 + = eshisa); KANYE nendawo esikhundleni sika-1-3 + izinhlanzi ezibomvu noma eziluhlaza. inhlanzi)
- 5 i-garlic clove (i-minced)
- 1/3 indebe i-coriander (eqoshiwe fresh, kuhlanganise neziqu)
- Okuzikhethela: 1 tsp. ushukela (uma ukhetha flavour usawoti futhi omuncu phezu sweet, shiya ushukela)
- Okuzikhethela: umbhede we-ulethisi (noma
- Iklabishi yaseShayina okuzobeka kuyo isaladi, ukukhonza)
Indlela Yokwenza
Ukuze uthole imiyalelo eningiliziwe mayelana nokuthi ungathenga kanjani futhi ulungiselele ukuhlelwa kwemithi, bheka i- All About About Lemongrass Guide
- Gweba ama-noodle emanzini apholile ngehora eli-1, noma kuze kube yilapho ithambile kakhulu. NOMA, uma usheshe, ubilise ngobumnene ama-noodle aze alula futhi avule (cishe imizuzu engu-10).
- Ngesikhathi ama-noodle egoqa (noma abilayo), faka zonke izithako zokugqoka isaladi ndawonye indebe. Faka kahle ukuhlanganisa. Beka eceleni.
- Hlanza ama-noodle ngamanzi abandayo. Gcoba ngokugcwele bese uwafaka kwisitsha esikhulu sokuxuba.
- Letha 3-4 izinkomishi amanzi ukuze ubilise ebhodini-uhlobo uhlobo. Engeza izingcezu ze-lemongrass bese ubilisa kuze kube yiphunga elimnandi (imizuzu engu-1-2).
- Engeza ukudla okuselwandle futhi ubilise amaminithi angu-1-2, noma kuze kube yilapho izilwane zasolwandle ziphekwe. Zama ukuthi ungadluli ngokweqile, ngoba lokhu kuzokwenza kube i-rubbery.
- Gweba izinhlanzi zasolwandle, kufaka phakathi i-lemongrass. Hlanza ngamanzi abandayo. Engeza ukudla okudliwayo kwezilwandle kanye nokwehliswa emgqonyeni wokuxuba (kanye nama-noodle).
- Engeza esitsheni sokuxuba : i-coriander entsha ne-basil, u-anyanisi entwasahlobo, utamatisi, nekhukhamba.
- Manje uthele i-overtop yokugqoka isaladi, uphonsa kahle ukuhlanganisa.
- Yenza ukuhlolwa kokunambitha. Engeza inhlanzi eningi ye-fish uma ungenalo usawoti ngokwanele. Uma kungenakusika okwanele, engeza u-sauce noma isilimi esisha. Uma unomuncu kakhulu ukunambitheka kwakho, engeza ushukela kancane kancane.
- Uma unesikhathi, vumela isaladi ukuba uhlale esiqandisini ihora elilodwa noma ngaphezulu. Bese ushaya futhi futhi ukhonze.
- Ukuze ukhonze, beka isaladi embhedeni we-ulethisi obuluhlaza noma obomvu, NOMA iklabishi yaseShayina. Lesi isaladi sishada kahle ngesibindi esibandayo noma ingilazi ebomvu yewayini lakho elimhlophe elimhlophe. Jabulela!
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 334 |
| Inani lamafutha | 2 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | I-1,538 mg |
| Ama-carbohydrate | 76 g |
| I-Fiber Dietary | 9 g |
| Amaphrotheni | 9 g |