Li-pie tse khōlō kapa li-turnovers tse bitsoang empanadas ke tsa setso lijong tsa Galicia , sebaka se ka leboea-bophirimela ho Spain. Ba Galician ba lokisetsa mefuta e mengata ea tlatsetso bakeng sa empanadas ea bona, ho tloha monate ho ea ho letsoai. Le hoja li-filling li tloaelehile, ho tlatsoa ka bonito kapa tuna, e kopantsoeng le lee e phehiloeng, eiee, pepere e khubelu le tomate mongobo ke oa khale. Ho hlaha ka ontong ho fihlela mokokotlo o le lela le khauta e putsoa.
Seo U tla se Hloka
- Bakeng sa Khōlō:
- Lebese la 2 ounces
- 20 grams tomoso e ncha kapa 8 grams omisitsoeng tomoso
- Ounise 3 1/2
- botoro
- Mahe a 2
- Li-ounces tse 2-3
- veine e tšoeu
- Li-ounces tse 2-3
- oli ea mohloaare
- 1/4 teaspoon letsoai
- 4 linoelo tse 3/4 (640 grams) phofo e tšoeu
- 1he (bakeng sa ho hlatsoa mahe)
- Bakeng sa ho Tlatsa:
- Mahe a maholo a mane
- 1 1/2 eiee e kholo (li-ounise tse 8-9)
- 1 pepere e khubelu ea bell
- 1, tomate e pshatlehileng e ka senya
- 3-4 tablespoons oli ea mohloaare
- Li-ounces tse 30
- tuna kapa albacore ka oli (e ts'oetsoe)
- Dash letsoai (kapa ho latsoa)
Kamoo U ka e Etsang
K'hope ena e etsa hore e be lesela kapa pie, ka lisenthimithara tse 9 ka sejana se bakang khalase ea khalase.
Tlhahiso: Ho tlatsa li- empanadas ho ka lokisoa esale pele ebile ho na le sehatsetsing.
Etsa 'Nete
- Etsa bonnete ba hore metsoako eohle e mocheso oa motlakase (70 ° F kapa 21 ° C) pele o qala. E futhumatsa lebese hanyenyane mme o qhala tomoso ka lebese. Tšela ka sekotlolo se lekaneng sa ho kopanya sekotlolo. Eketsa botoro, mahe, veine, oli le letsoai. Kopanya ho sebelisa mohlahisi oa letsoho ka lebelo le tlaase. Butle-butle eketsa phofo ea sekotlolo, ho kopanya ka letsoho ho fihlela e e-ba le pheko e tsitsitseng. U sebelisa matsoho a hao, u o kope ka bokhutšoanyane ho fihlela o etsa bolo. Koahela sekotlolo ka thaole 'me u tsamaee sebakeng se mofuthu ha o ntse o tlatsa (hoo e ka bang metsotso e 30).
Etsa ho Tlatsa
- Beha mahe ka metsi a belang ebe o pheha ho fihlela o le thata. Hlakola metsi 'me hang-hang u kene metsing a batang ho pholile. Ha o pholile, beha ka thōko bakeng sa hamorao.
- Peel le khabeloa chop oiee. Pepere ea pe-stem le pe-seed. Kenya likarolo. Tšela oli ea mohloaare ka pitsa e kholo e tlaase ea ho cheka le ho chesa ka har'a sehare. Ha oli e chesa, eketsa pepere le onion 'me u phunyeletse ho fihlela onion e fetoloha. Etsa bonnete ba hore u tsoele pele u susumetsa ho pheha eiee ka mahlakoreng 'ohle mme u etse bonnete ba hore ha ba chese. Hlohlelletsa litamati tse sithabetseng. Tšoaea sena sofrito metsotso e 20 kapa joalo.
- Ha li-cooks tsa sofrito li bula likoti tsa tuna 'me u tsoe tuna ka botlalo, u penya metsi hore tuna e tletse. Ka sekotlolo se kopanyang, flake tuna e likotoana ka fereko. Eketsa ho sofrito mme u kopanya ho etsa tlatsetso e mongobo. Letsoai ho latsoa. Tlosa setofo mme u lumelle ho pholile.
- Sebaka se chesang se chesang ho isa ho 400 ° F (200 ° C) ha ho bokelloa 'muso.
Bokella Empanada
- Arola hlama likotoana tse peli. Sekoahelo sa sekoahelo se nang le phofo e nyenyane ho thibela hlama ho khomarela. Halala halofo ea hlama ka lebokoseng la ho pata, hanyenyane ho feta sejana sa ho baka. Tšoaea sejana ka hlama, u hatelletse likhutlong.
- Tšela tuna-tomato e tlatsa sejana sa khalase. Seha mahe a phehiloeng ka thata mme u behe lilae tse ka holimo.
- Tlosa karolo e 'ngoe ea hlama. Beha hlama holimo. Khaola le li-crimp edges ho tiisa. U sebelisa li-scraps, khaola maqeba a malelele 'me u robale ka holimo ka mokhoa oa lattice. Otla lehe. U sebelisa borashe, penta top of thy crust ka ho hlatsoa mahe.
- Ho hlapa ka ontong seteisheneng sa lihora tse 30-45, kapa ho fihlela boima ba khauta.
Galician Regional Cuisine
Na o batla tapa kapa lijo tsa bohobe tsa Sepanishe? Empanadillas ke batho ba ikhethang, ba tummeng ho pholletsa le Spain le Latin America, empa qalong ba tsoa Galicia.
| Tataiso ea Lijo (ka nako e 'ngoe) | |
|---|---|
| Li-calories | 585 |
| Total Fat | 40 g |
| Fat Satated | 12 g |
| Fat Unsaturated | 20 g |
| Cholesterol | 267 mg |
| Sodium | 583 mg |
| Li-carbohydrate | 17 g |
| Fiber Fiber | 3 g |
| Liprotheine | 38 g |