A.K.A
Pimentón(西班牙辣椒粉)
它是什么?
在美国烹饪中,用干地面辣椒制成的香料辣椒粉似乎只是用来撒在散发的鸡蛋和土豆沙拉上。它看起来很漂亮,而且味道不多。但是,这种香料开花很加热,散发出甜美的味道,并带有丰富的泥土色彩,并取决于柔和到辣的热量,具体取决于品种。所有的辣椒粉都是由同一辣椒家族制成的。该家族中的不同品种占不同辣椒粉中的独特风味和辣味。在哪里以及如何制作它也增加了风味的细微差别。大多数辣椒粉来自匈牙利或西班牙。
匈牙利辣椒粉有几个热量和研磨,包括特殊,温和,Delikatess,半甜,甜和热,但只有后两种通常在美国发现。匈牙利辣椒粉在基尔巴萨(Kielbasa),鸡肉辣椒粉和古拉拉什(Goulash)等食品中使用,在富含酸奶油,土豆,鸡蛋面,卷心菜或肉类的丰富菜肴中特别好。它可以慷慨地使用 - 想想汤匙。
西班牙辣椒粉或pimentóndiffers from Hungarian paprika in that the chiles are dried over smoldering oak logs, giving them a smoky flavor. It comes in three heat levels: dulce, agridulce, and picante (sweet, bittersweet, and hot). It’s a key ingredient in paella, chorizo, and many tapas dishes. It’s delicious wherever you’d like a smoky flavor, but remember that smokiness can easily overwhelm a dish, so start experimenting by using only 1/4 to 1/2 teaspoon.
Don’t have it?
You can substitute other smoked chile powders, such as chipotle, in place of pimentón, but the flavor profile will be a little different.
如何选择:
Both Spanish and Hungarian paprika are generally better than the generic paprika found in supermarkets. Spanish smoked paprika (preferably pimentón de la Vera) is mostly available in specialty groceries, but you should have no trouble finding Hungarian paprika in many supermarkets.
如何准备:
如果在油中加热辣椒粉,请轻轻地这样做,因为它很容易燃烧。
How to store:
将其远离光线和热量。
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我真的需要这个,今天您与我们分享,所以感谢您!
Thanks for sharing this post!
感谢您提供如此健康的信息!