Dijon mustard ya shahara a duk duniya. Wataƙila, babu wani mutumin da zai zama sane da wannan laushin, ɗan tsibiri, ɗanɗano mai daɗi. Mun ɗauki nauyin bayyanar ta ga garin Faransa na wannan sunan. A kan kantin ajiyar kayayyaki, ana gabatar da waɗannan samfuran cikin babban tsari. Amma dai itace cewa wannan kayan yaji ba shi da wahalar shiryawa kan ka, a gida.
Zaman sarakuna na dindindin
Kowa ya san Burgundy a matsayin yanki na tarihi, sanannen abubuwan gani da ƙanshin Faransanci na musamman. Amma 'yan kadan suna sane cewa wannan karamin yanki ne wanda ya ba mu dandano mai daɗin gaske wanda muke ƙaunar mustard Dijon sosai. An gabatar da hoto na ainihin abin da ke ciki a sama.
Masana tarihi sun ce an yi amfani da mustard har tsawon shekaru dubu uku kafin haihuwar Kristi. Kuma sun yi amfani dashi ba kawai a dafa abinci ba, har ma a magani. An yi imanin cewa ta zo Turai ne daga Asiya. Amma a cikin Dijon ne kawai suka sami damar kirkirar girke-girke wanda ya ci nasara a duk duniya.
Smallaramin garin Faransa shine cibiyar samar da mustard a farkon ƙarni na tsakiyar duniya. A cikin rijistar masarauta, an ambaci mustard tun daga 1292. An sani cewa wannan kayan yana ƙaunar Philip VI. Ya daɗe a cikin gidan martaba, ya kasance abin cika mahimmanci don cin abincin, yana ƙara tabbatar da dandano mai kyau na masu gidan. Kuma kawai a cikin karni na XVIII, kayan yaji ya zama sananne a tsakanin sauran sassan jama'a.
Asali a cikin kowane hatsi
A shekara ta 1937, Ma'aikatar Aikin Girka ta Faransa ta ba da takardar shaidar da ke tabbatar da amincin asalin ƙwayar Dijon. Wannan shine, cewa ana yin samfur ɗin a takamaiman yanki, gwargwadon ƙa'idodin ƙa'idojin aiki.
Amma babban abin da ke bambanta mustard Dijon daga wanda ya saba shine kasancewarta. Kayan gargajiya an yi shi ne daga hatsi launin ruwan kasa, farin giya, ruwa da gishiri. Haka kuma, tsaba suna iya zama duka ko yankakken. Amma an yi imanin cewa ya kamata su girma daidai a ƙarƙashin Dijon.
Bugu da kari, Dijon mustard na iya samun ruwan 'ya'yan itace na innabi mara kyau, tarragon, lavender da sauransu. Akwai girke-girke da yawa waɗanda suka sha bamban a cikin dandano mai daɗin ɗanɗanar su. Amma dukkaninsu suna da haɗin gwiwa ta hanyar daidaito mai taushi da kuma tsarin sifa.
An ƙara farin giya a cikin girke-girke don sanya abun ciki mai laushi. Sakamakon tsari ne mai laushi wanda aka ƙawata shi sosai ta gourmets.
Ba kamar miya ta Faransa ba, kayan namu suna da yaji. An yi shi ne daga foda, wanda aka samo daga wainar man da ke saura bayan hakar mai. Wannan shine, nau'in samar da abubuwa marasa amfani. An kara man sunflower a bushe abun ciki. Amma irin wannan mai ba zai iya kawar da kaifi da kaifi (kawai man mustard zai iya yin wannan). Me yasa kayan yaji na gida suna da "mugunta" sosai. A cikin girke-girke na Dijon, ba a sarrafa hatsi. Saboda haka, suna da ɗanɗano dabam dabam.
M kaddarorin amfani da kayan yaji
Dijon mustard ana ƙauna ba wai kawai don dandano mai daɗi ba, har ma don amfanin sa na jiki. Yana da maganin antiseptik da antibacterial Properties. Bugu da ƙari, ƙanshin ya ƙunshi adadin bitamin, ma'adanai, mai mahimmanci.
Abunda ya ƙunshi abubuwa masu amfani kamar:
- alli
- potassium;
- magnesium
- bitamin na rukuni A, B, D, E;
- zinc;
- Sodium
- baƙin ƙarfe da sauransu.
Sakamakon kasancewar mai na musamman mai mahimmanci, mustard Diardon yana taimakawa rushewar mai, da haɓaka metabolism, kuma yana taimaka wajan saurin narke abinci. Samfurin yana da amfani musamman ga waɗanda ke neman asarar nauyi.
Microelements da ke cikin hatsi suna taimakawa wajen dawo da daidaitaccen carbon da furotin.
Baƙon da ba a manta dashi ba
Dijon mustard yayi kyau tare da kowane nama da kayan marmari. An haɗa shi da naman alade, naman sa, rago, kaji, kifi da sauransu. Yana da mahimmanci a cikin salads, biredi, miya. Duk inda mustard yake, zai iya juyawa kwano a zahiri. Ya zama na musamman, tare da ɗanɗano mai daɗi, mai laushi.
Idan kun kasance babban fan of Dijon mustard, muna ba da shawarar ku dafa shi a gida. Yana da wuya a yi. Bugu da kari, koyaushe zaka iya daidaita abun da ya dace da abinda kake so. Kuma ba da gaskiyar cewa akwai girke-girke da yawa fiye da dozin, kuna iya dafa biredi iri daban-daban kanku kowane lokaci. Muna bayar da wasu sanannun hanyoyi don yin Dijon mustard a gida.
Recipe 1
An bambanta wannan kayan yaji ta ɗan dandano mai ɗanɗano, ƙanshinta da irin kayan da muka saba da su. Pewarewarsa shine ba baki na gargajiya ba, amma ana amfani da farin hatsi don dafa abinci. Waɗannan ƙwayoyin ne suka sanya abun da ke ciki mai laushi kuma mai daɗi. Wannan girke-girke na Dijon mustard a gida shine mafi sauki don dafa abinci.
Don miya da za ku buƙaci:
- 100 g farin mustard;
- 230 g farin giya;
- 1 tsp ruwan zuma;
- 1 tsp mai daɗaɗɗen mai sunflower;
- tafarnuwa, gishiri, wake, allves, albasa, sauran ganye kamar yadda ake so.
Hanyar dafa abinci:
- Tsaba mustard da barkono dole ne a ƙasa tare da kofi grinder. Haɗin hatsi ana bada shawarar daban.
- Dole ne a sha ruwan inabin.
- A cikin ruwa mai dumi, sanya yankakken tafarnuwa, barkono, wasu kayan ƙanshi kamar yadda ake so kuma tafasa don 'yan mintina kaɗan.
- Sannan a cakuda cakuda su kuma tace.
- Honeyara zuma, man sunflower, gishiri a cikin ruwa kuma ku haɗu da kyau don samun taro mai kama.
- Zuba mustard da aka dafa tare da wannan cakuda, Mix da kyau, zuba a cikin kwandon gilashi kuma mai sanyaya.
Bari ya tsaya har kwana ɗaya kuma kuna iya ci. Ya daɗaɗɗa da fari tare da fararen nama da jan nama. Babban abu ba shine a ƙara masa ruwan inabi ba, tunda ba zai ƙara zama mustar Dijon ba.
Recipe 2
An samo miya da aka shirya ta wannan hanyar tare da rauni mai daci da zaki da dandano mai ɗanɗano.
Don girke-girke da kuke buƙatar sha:
- 200 g na tsaba mustard mai duhu;
- 100 g farin giya;
- 100 g balsamic;
- 100 g na man zaitun mai ladabi;
- 1 tbsp. l, zuma mai fure;
- 1 tsp gishiri;
- 1 tsp yankakken barkono baki.
Hanyar dafa abinci:
- Kafin ka fara dafa mustard Dijon a gida, kana buƙatar zuba hatsi tare da gram ɗari na ruwa kuma ka bar sa'o'i da yawa.
- Turare mai taushi dan kadan aka shafa. Don yin wannan, ya fi kyau a yi amfani da turmi na musamman tare da kwaro.
- Hada zuma, ruwan inabin, balsamic, mai, gishiri, haɗa sosai, saboda babu lu'ulu'u wanda ya rage.
- Sanya barkono da sake sakewa.
- Zuba ruwan magani cikin mustard, a hankali a hade, canja wuri zuwa kwalba, bar don sa'o'i da yawa.
Bayyanar da miya ta dogara da girman mustard. Mafi girma sun kasance, mafi tsananin daushin kayan yaji zai kasance.
Recipe 3
Wannan miya yana ɗaukar tsawon lokaci don shirya fiye da waɗanda suka gabata. Amma cakuda ya zama sabon abu, tare da taɓa ƙanshin Citrus da ƙoshin ƙare ƙare. Abin da Dijon mustard yayi kama da wannan girke-girke ana iya gani a hoto.
Don shirya, kuna buƙatar:
- 200 g na ƙwayar mustard;
- 50 g matsi mai ruwan 'ya'yan itace orange;
- 50 g na man kayan lambu mai ladabi (na iya zama sunflower da zaitun);
- 200 g farin giya;
- 1 tbsp. l ruwan zuma;
- 1 tbsp. l gishiri.
An shirya wannan girke-girke na mustard Dijon a matakai da yawa:
- Dole ne a wanke ƙwayar mustard da kyau.
- Canja wurin tsaba a cikin akwati, ƙara giya da ruwan 'ya'yan lemo.
- Haɗa komai, murfin kuma saka a cikin sanyi na tsawon kwanaki 1 - 2.
- Bayan wannan, dole ne a cire ruwan ɗin a hagu a kan tebur har sai ya isa zafin jiki a ɗakin.
- Sa'an nan, zuma, man, gishiri, ya kamata a kara wa abun da ke ciki.
- Mix kome da kyau, saka wuta, dafa don 2 - 3 minti.
- Abu na gaba, kuna buƙatar ɗaukar kwata na taro kuma niƙa a cikin blender zuwa daidaituwa mai mau kirim.
- Mix crushed da hatsi duka.
Wannan girke-girke za a iya haɗe shi da wasu kayan ƙanshi ga likitanku. Ana adana irin wannan miya a cikin firiji na kimanin watanni uku.
