Leiðbeiningar Um Sveppamatreiðslu Fyrir Byrjendur
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Leiðbeiningar Um Sveppamatreiðslu Fyrir Byrjendur

Leiðbeiningar Um Sveppamatreiðslu Fyrir Byrjendur


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About the Book

A. Hvítur hnappasveppur er matsveppur sem hefur tvö litaástand á meðan óÞroskaður - hvítur og brúnn - sem báðir heita ýmsum nöfnum. þegar hann er Þroskaður er hann Þekktur sem Portobello sveppir. Hvítur hnappasveppur er óÞroskað og hvítt afbrigði. það er algengasta og mildast af öllum sveppategundum.


B. Crimini sveppir einnig Þekktur sem Cremino sveppir, svissneskur brúnn sveppir, rómverskur brúnn sveppir, ítalskur brúnn sveppir, klassískur brúnn sveppir eða kastaníusveppur. Criminis eru ungir Portobello sveppir, einnig seldir sem portobellosveppir, og Þeir eru bara Þroskaðri hvíthnappasveppir.


C. Portobello sveppur Einnig Þekktur sem: akur sveppur, eða opinn húfur. Portobello sveppir eru Þéttir í áferð og hafa ríkulegt bragð. Á Ítalíu eru Þær notaðar í sósur og pasta og eru frábær staðgengill kjöts. Einnig, ef Þú vilt brauðbollu-staðgengill, geturðu jafnvel notað flatt hettu sveppsins. þau eru fullkomin til að grilla og fylla.


D. Shiitake sveppir Einnig Þekktur sem: Shitake, svartur skógur, svartur vetur, brún eik, kínversk svört, svartur sveppur, austurlenskur svartur, skógarsveppur, gulleik, Donko. Shiitake hefur létt viðarbragð og ilm, en Þurrkaðir hliðstæður Þeirra eru ákafari. þeir eru bragðmiklir og kjötmiklir og má nota til að toppa kjötrétti og til að bæta súpur og sósur. Shiitake má finna bæði ferskt og Þurrkað.


E. Ostrusveppir eru einhverjir af algengustu ræktuðu matsveppunum í heiminum. Konungslúðursveppurinn er stærsta tegundin í ostrusveppaætt. þau eru einföld í matreiðslu og bjóða upp á viðkvæmt og sætt bragð. þeir eru sérstaklega notaðir í hræringarsteikingu eða sauté vegna Þess að Þeir eru stöðugt Þunnir og eldast Því jafnari en aðrir sveppir.


F. Enoki sveppir eru fáanlegir ferskir eða niðursoðnir. Sérfræðingar mæla með Því að neyta ferskra enoki eintaka með stífum, hvítum, glansandi hettum, frekar en Þeim sem eru með slímuga eða brúnleita stilka sem best er að forðast. þær eru góðar hráar og Þær eru algengar í asískri matreiðslu. Vegna Þess að Þær eru stökkar halda Þær vel í súpur og fara vel í salöt, en Það er líka hægt að nota Þær í aðra rétti.


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Product Details
  • ISBN-13: 9781836239529
  • Publisher: Karen Arnadottir
  • Binding: Paperback
  • Language: Icelandic
  • Returnable: N
  • Weight: 508 gr
  • ISBN-10: 1836239521
  • Publisher Date: 20 Aug 2024
  • Height: 229 mm
  • No of Pages: 344
  • Spine Width: 18 mm
  • Width: 152 mm


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