Menene Bambancin Tsakanin Hannun Jari da Broth?

Wadatacce

• Broth Yafi Sauki da Moreanshi
• Hannun Jari Yayi Kauri Kuma Ya Dauki Tsawon Lokaci
• Shin Akwai Bambancin Yadda Ake Amfani da su?
• Shin Oneayan ya fi Lafiya?
• Me game Bouillon, Consommé da Kashi Broth?
• Bouillon
• Amfani
• Broth Kashi
• Yadda ake hada romon kaza na gida
• Basaraken Kaza Na Asali
• Yadda Ake Hada Kayan Kaza Na Gida
• Basaraken Kaji Na Asali
• Layin .asa

Hannaye da romo su ne ruwan sha mai ɗanɗano da ake amfani da shi don yin miya da miya, ko a sha su da kansu.

Ana amfani da kalmomin sau da yawa tare, amma akwai bambanci tsakanin su.

Wannan labarin yana bayanin bambance-bambance tsakanin hannun jari da romo, kuma yana bada umarni game da yadda ake yin da amfani da kowannensu.

Broth Yafi Sauki da Moreanshi

A al'adance ana yin romo ta narkar da nama a ruwa, galibi tare da kayan lambu da ganye. Ana amfani da wannan ruwa mai ɗanɗano don dalilai iri-iri na abinci.

A da, ana amfani da kalmar "broth" ne kawai don komawa ga ruwa mai nama. A yau, duk da haka, roman kayan lambu ya zama gama gari (1).

Mafi yawan dandano na broth shine kaza, naman sa da kayan lambu, kodayake kusan ana iya amfani da kowane irin nama.

Hakanan naman kashin ya zama sananne sosai a cikin fewan shekarun da suka gabata, kuma ana yin sa ne ta hanyar jujjuya ƙasusuwa, kayan lambu da ganye a cikin ruwa har zuwa awanni 24.

Kodayake ana kiransa broth akai-akai, naman ƙashi yana da ƙwarewar fasaha saboda yana buƙatar ƙarin ƙashi.

Don kauce wa rikicewa, sauran wannan labarin zai koma zuwa naman kashin ne a matsayin jari.

Saboda wadataccen ɗanɗano na broth wanda ya fito daga nama, kayan lambu da ganye, zaku sha romon a bayyane. Mutane galibi suna yin wannan don magance mura ko mura.

A zahiri, shan dumi, daɗaɗɗen romo hanya ce mai tasiri don sassauta dattin ciki lokacin da kake da hanci mai toshiya. Ya ma fi tasiri sosai a yanayin miyar kaza ().

Ana dafa romo na ɗan gajeren lokaci kaɗan, tunda nama zai zama da wuya idan kuka dafa shi na dogon lokaci. Saboda haka, idan kuna yin romo, cire naman da zarar ya dahu sosai, bayan da bai wuce awa ɗaya ba.

Sannan za a iya amfani da naman don wani girke-girke, ko yankakken kuma a daɗa shi zuwa ga romon da aka gama don ƙirƙirar miyar kaza, misali.

Broth ya fi na sirara kuma ya fi ruwa ƙanshi. Sabili da haka, ana amfani dashi mafi mahimmanci azaman tushe don miya ko azaman ruwa mai dafa abinci.

Ga wasu daga cikin jita-jita jita-jita da aka saba amfani dasu a cikin:

• Kirim biredi
• Risotto
• Dumplings
• Casseroles
• Shawa
• Dafaffen hatsi da hatsi
• Gravies
• Miyar kuka
• Sautéed ko soyayyen-abinci

Ana shirya romo ta narkar da nama, kayan lambu da ganye a ruwa don ƙirƙirar ruwa mai dandano. Ana iya cinye shi kadai ko amfani dashi don ƙirƙirar miya ko wasu jita-jita.

Hannun Jari Yayi Kauri Kuma Ya Dauki Tsawon Lokaci

Ba kamar broth ba, haja ta dogara ne akan ƙashi maimakon nama.

Ana yin sa ne ta tafasasshen ƙasusuwa ko guringuntsi a cikin ruwa na awowi da yawa, wanda ke ba da damar sakin kashin da kasusuwa.

Wannan yana ba da haja mai kauri, mafi daidaitaccen daidaituwa fiye da broth.

Saboda an yi shi da kashi da guringuntsi, ba nama ba, ana dafa shi da yawa fiye da na broth, galibi aƙalla awanni 6-8. Wannan yana ba da damar lokacin hannun jari yayi kauri da zama mai maida hankali yayin da aka saki collagen.

Kuna iya yin haja da kasusuwa da yawa, gami da kaza, naman sa, naman alade har ma da kifi.

A al'adance, ana nufin amfani da jari a matsayin tushen tsaka tsaki don girke-girke. An yi niyya ne don ƙara bakin ciki amma ba ɗanɗano mai yawa ba (1).

Kafin kayi amfani da kasusuwa don yin tari, tsabtace su daga dukkan naman. Idan kanaso yin tsaran tsaka, kar a sanya wasu kayan yaji ko kuma kayan kamshi.

Koyaya, idan kuna son ƙarin dandano, ƙara nama, kayan lambu da ganye. Additionarin gargaji na gargajiya sun haɗa da albasa, karas, faski, daɗa da ƙashi da naman da ya rage.

Wannan yana haifar da wani ruwa wanda yake da ɗanɗano kamar broth, amma tare da ƙarin kauri.

Ko kun zabi wani fili wanda aka yi da kasusuwa, ko wani dandano mai dandano da aka yi da nama da kayan lambu ya dogara da yadda zaku yi amfani da shi.

Ga wasu daga cikin jita-jita jita-jita da aka saba amfani dasu a cikin:

• Sauces, gami da miya mai tsami, au jus da romon tumatir
• Gyada
• Braising ruwa
• Stews ko miya
• Dafaffen hatsi da hatsi

An shirya haja ta juji kasusuwa na awanni da yawa don ƙirƙirar ruwa mai kauri da zaka iya amfani dashi azaman tushen miya da biredi.

Shin Akwai Bambancin Yadda Ake Amfani da su?

Wataƙila kun lura cewa yawancin abubuwan amfani ga kayan jari suma an lasafta su azaman amfanin broth.

Ana amfani da su sau biyu sau da yawa sau ɗaya, kuma yana da kyau idan ka maye gurbin broth don hannun jari a yawancin girke-girke, kuma akasin haka.

Amma duk da haka, idan kuna da zaɓi tsakanin su biyun, yi amfani da romo lokacin da akasarin abincin ya ta'allaka ne da ƙanshin ruwan, kamar a cikin miya da ke da miya.

A gefe guda kuma, zaku iya amfani da kayan abinci lokacin da akushin ya sami dandano mai yawa daga sauran abubuwan, kamar a cikin tanda da aka dandano tare da digon dusar gasashe.

Sau da yawa ana amfani da haja da broth a musayar juna, duk da cewa romo na iya zama mafi dacewa da jita-jita dangane da ƙanshin ruwan.

Shin Oneayan ya fi Lafiya?

Idan ya shafi lafiya, haja da romo kowannensu yana da fa'ida da fa'ida.

Broth ya ƙunshi kusan rabin adadin kuzari a kowane kofi (237 ml) wanda samfurin yake yi. Kofi ɗaya na roman kaza yana ba da adadin kuzari 38, yayin da kofi ɗaya na kayan abinci ya ƙunshi adadin kuzari 86 (3).

Hannun jari ya ƙunshi ƙarin carbi, mai da furotin fiye da broth, duk da cewa yana da ƙarfi sosai a bitamin da kuma ma'adanai (4).

Ga yadda ake kwatanta kopin romo da kofin haja:

Saboda broth yayi ƙasa da kalori, yana iya zama zaɓin da aka fi so ga waɗanda suke ƙoƙari su iyakance yawan cin abincin kalori.

Koyaya, haja ta ƙunshi ƙarin abubuwan gina jiki, da collagen, bargo, amino acid da ma'adanai. Wadannan na iya kiyaye tsarin narkewar abinci, inganta bacci da tallafawa lafiyar hadin gwiwa (,, 7).

Abin baƙin cikin shine, babu karatun da aka yi a yau wanda ke nazarin fa'idodi na haja, wanda aka fi sani da romon ƙashi.

Bugu da ƙari, ƙara kayan lambu da ganye zuwa ko wayayye ko romo na iya ƙara yawan bitamin da ma'adinai kuma ya saki mahaɗan tsire-tsire masu daɗin ƙanshi.

Faski, oregano da thyme, alal misali, duk tushen antioxidants ne waɗanda ake amfani da su a cikin kayan marmari da broth. Kuma wasu hanyoyin girke-girke, gami da saɗa ƙamshi, a zahiri yana ƙara ƙarfin antioxidant ɗinsu ().

Wadannan ganyayyaki da wasu da yawa waɗanda ake amfani da su a cikin romo ko hannun jari suma suna nuna wasu abubuwa masu hana ciwon sukari da kuma maganin kumburi ().

Albasa da tafarnuwa suma suna da nasu fa'idodi na musamman, gami da antibacterial, anti-inflammatory da anti-boosting properties ((,,)).

Hannun ruwa da romo suna da kamanceceniya, duk da cewa broth yana da ƙarancin adadin kuzari kuma haja tana ƙunshe da ƙarin bitamin, ma'adanai, collagen da bargo.

Me game Bouillon, Consommé da Kashi Broth?

Baya ga romo da haja, ga wasu 'yan kalmomin da suka dace waɗanda ya cancanci tattaunawa.

Bouillon

Bouillon shine kawai kalmar Faransanci don broth. Koyaya, sau da yawa ana amfani dashi a wurin romo, musamman a yanayin ɓullo na cubes.

Bouillon cubes shine kawai broth wanda aka bushe shi kuma an tsara shi cikin ƙananan tubalan. Dole ne a haɗa su da ruwa kuma a sake shayarwa kafin amfani.

Amfani

Consommé wani haja ne wanda aka ƙara haɓaka shi kuma aka tace shi ta hanyar aiwatar da ƙoshin shan kayan tare da farin kwai, nama da kayan lambu.

Ba a yin datti daga saman.

Broth Kashi

Broth na ƙashi yana samun suna azaman abincin cin abinci. Koyaya, kamar yadda aka ambata a baya, naman kasusuwa shine kawai sabon lokaci don abinci na gargajiya sosai: jari.

Abincin ƙashi ya bambanta da kayan haja domin za'a iya dafa shi daɗewa. Hakanan yana iya haɗawa da ɓangaren acidic kamar vinegar don taimakawa wajen ragargaza kayan haɗin kai.

Baya ga waɗannan rarrabe-rarrabe, samfurin da romon ƙashi suna da mahimmanci abu ɗaya.

Bishiyar kasusuwa, consommé da bouillon duk suna kama da ko, a wasu halaye, daidai suke da haja ko romo.

Yadda ake hada romon kaza na gida

Kuna iya samun brode na shago daga shagon, amma yana da sauƙi kuma lafiyayye ne a yi shi ma a gida.

Anan akwai girke-girke na broth kaza na asali.

Yana da kyau a karan kansa, amma kada kaji tsoron samun kirkira tare da kayan hadin idan kana son hada dandano daban-daban.

Basaraken Kaza Na Asali

Sinadaran

• Fannin 2-3 (0.9-1.4 kg) naman kaza, wanda zai iya hadawa da gabobin naman
• 1-2 albasa
• 2-3 karas
• 2-3 stalks seleri
• Faski, da yawa mai tushe
• Thyme, da yawa sprigs
• 2 tafarnuwa
• Gishiri da barkono

Ana iya daidaita waɗannan adadi bisa ga abubuwan da kake so da abubuwan da kuke da su a hannu. Ganyen Bay, barkono da sauran ganyayyaki suma ƙari ne na yau da kullun.

Kwatance

1. Hada naman kaji, yankakken yankakken albasa, karas, seleri, albasa da tafarnuwa duka a cikin tukunya.
2. Sanya ruwa har sai an rufe abinda ke ciki, sannan a kunna wuta mai matsakaici.
3. Lokacin da ruwa ya fara tafasa, juya wuta ƙasa zuwa matsakaici-ƙasa don haka cakulan ya narke a hankali. Waterara ruwa kamar yadda ake buƙata don tabbatar da nama koyaushe a rufe.
4. Bada shi ya dahu kusan awa daya, ko kuma har sai kaji an dahu sosai.
5. Cire kaza da adana don amfani a wani girke-girke. Idan ana so, mayar da kowane kashin da aka tsabtace cikin tukunyar kuma ci gaba da zafin na tsawon awa ɗaya ko fiye.
6. Season da gishiri da barkono, dandana.
7. Lambatu da romo ta cikin matsewa zuwa cikin wata babbar tukunya ko kwano sai ku zubar da daskararru. Raba cikin kananan kwantena don sanyaya ko daskarewa.

Kuna iya yin romo a gida ta tafasa nama, kayan lambu da ganye cikin ruwa har zuwa awa ɗaya. Ya kamata broth ya sha wahala sannan ya shirya don amfani.

Yadda Ake Hada Kayan Kaza Na Gida

Anan ne umarnin don shirya kayan kajin, gami da karin kayan lambu da ganye don dandano.

Basaraken Kaji Na Asali

Sinadaran

• Gawar kaza, kasusuwa, wuya ko wasu sassan tare da guringuntsi (dafa ko danye)
• 2 albasa
• 1-2 karas
• 2-3 stalks seleri
• Faski, da yawa mai tushe
• Thyme, da yawa sprigs
• 2 tafarnuwa

Hakanan za'a iya daidaita waɗannan abubuwan haɗin da adadin bisa ga abubuwan da kake so da abin da kake da shi a hannu.

Kwatance

1. Yanke gawar kaza kaɗan kaɗan don dacewa da tukunyar kayanku.
2. Hada gawa, yankakken albasa, karas, seleri, albasa da tafarnuwa duka a cikin tukunyar.
3. Rufe da ruwa ki kunna matsakaiciyar wuta.
4. Lokacin da ruwa ya fara tafasa, juya wuta ƙasa zuwa matsakaici-ƙasa don haka cakulan ya narke a hankali. Waterara ruwa kamar yadda ake buƙata don tabbatar da kasusuwa koyaushe kamar rufe su.
5. Bada izinin simmer na tsawon awanni 6-8, shafa kumfa da kitse daga sama kamar yadda ya cancanta.
6. Zuba ruwa ta cikin matsewa zuwa wata babbar tukunya ko kwano ku zubar da daskararru. Raba cikin kananan kwantena don sanyaya ko daskarewa.

Zaka iya yin haja ta tafasasshen kasusuwa a cikin ruwa na tsawon awanni 6-8 har sai ruwan ya zama mai kauri da gelatinous. A hada da kayan lambu, nama da ganye idan ana son bashi karin dandano.

Layin .asa

Kalmomin "broth" da "haja" galibi ana amfani da su don musayar juna. Kodayake sinadaran su daya ne, akwai bambanci tsakanin su.

Ana yin haja daga kasusuwa, yayin da ake yin broth galibi daga nama ko kayan lambu.

Yin amfani da kasusuwa a cikin haja yana haifar da ruwa mai kauri, yayin da broth ya zama ya zama sirara kuma ya fi dandano.

Kodayake romo da haja suna da ƙananan bambance-bambance, mutane da yawa suna amfani dasu don dalilai ɗaya.