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Duk da cewa ana amfani da kawa ne a gasa, soyayyen, dafaffen, a cikin soyayyen, a cikin kanwa ko a cikin romo, a soya ko a soya, zamuyi magana game da amfani da kawa sabo ne, watau danye. Tunda a cikin wannan sigar ne abincin ya haifar da tambayoyi da yawa, daɗaɗɗun ra'ayoyi, kuma ana jin daɗin hakan a cikin ƙungiyar masu mulkin gargajiya.
Wannan mollusk ya zama abin yabo a cikin ayyukan shahararrun marubuta da mawaƙa. Mawakin Faransa Leon-Paul Fargue ya bayyana kawa kamar haka: “Cin kawa kamar sumbatar teku ne da lebba.”
Kiss din Tekun shi ne abincin da aka fi so na shahararren Casanova, wanda ya ci kawa 50 don karin kumallo. A cikin wannan samfurin ne suka ga sirrin ƙaunarsa. Oysters sanannen aphrodisiac ne.
Mawakiya Anna Akhmatova ita ma ta sadaukar da lamuran aikinta ga wannan abincin: "Tekun yana da kamshi da kaifi, Shellfish a cikin kankara a kan kwano…".
Yayin da take Faransa, Coco Chanel 'yar shekara ashirin da biyar ta koyi cin kawa, to ta yi imani cewa wannan nasara ce a kanta, daga baya ta ji daɗi kuma ta sanya kawa a matsayin ɗayan abincin da ta fi so wanda ba za ta iya ƙi ba.
Abun ciki da abun cikin kalori
Wannan abincin ya ƙunshi ƙarfe fiye da 92% na abinci. Mafi mahimmanci, duk da cewa akwai abinci da yawa (8%) waɗanda ke ɗauke da ƙarfe da yawa, wannan abincin da kansa yana da wadatar baƙin ƙarfe fiye da yadda yake cikin kowane kayan abinci. Hakanan yana da wadataccen arziki a cikin Zinc, Vitamin B12, Copper da Magnesium
- Caloric abun ciki 72 kcal
- Sunadaran 9 g
- Kitsen 2 g
- Carbohydrates - 4.5 g
Amfanin kawa
Mafi shahararren labari game da kifin kifin shine cewa ana cewa kifin kifin yana kara libido. Dalilin haka shine labarin Giacomo Casanova yana cin kawa 50 a kowace rana don karin kumallo kuma da karfin gwiwa ya tafi zuwa ga al'amuran soyayya. Gaskiyar cewa Casanova ya rayu a ƙarni na 18, kuma duk abubuwan da yake amfani da su na lalata sun zama sananne ga tarihin rayuwar sa, wanda zai iya rubuta komai, baya damun kowa.
Gaskiya ne, akwai wasu gaskiya a cikin wannan. Yayin gudanar da jima'i, babu makawa wani mutum ya rasa wani sinadarin zinc, kuma yawan amfani da kawa, wanda ake samun zinc din a ciki, ya biya wannan rashin.
Koyaya, kada a yi la'akari da kawa a matsayin tsarkakakken aphrodisiac ko dai. Wannan kawai shine wannan furotin na halitta yana cikin sauƙin jiki da sauri, mutum baya jin bacci bayan yaci abinci, kuma yana da lokaci da sha'awar yin ayyuka masu aiki, gami da na yanayin soyayya. Kuma wannan ya shafi maza da mata.
A lokacin Casanova, kamar yadda kuka sani, ba a sake sakin abubuwan kara kuzarin da ke dauke da sinadarin zinc, kuma dan kishin Italiya ya yi amfani da kyaututtukan da ke Tekun Bahar Rum. Don haka, watakila kawa ba za ta sa rayuwarka ta tabarbare ba, amma bai kamata ka dogara da su ba don magance matsalar rashin son kai.
Amma kusan dukkanin kawa sune, da farko, ainihin ma'ajiyar kayan abinci na bitamin da ma'adanai masu amfani. Sun ƙunshi magnesium, alli, potassium, baƙin ƙarfe, phosphorus, zinc, bitamin A, B, C, E.
Oysters suna da ƙarancin kalori, sun ƙunshi kawai 70 kcal a cikin gram 100, don haka ana iya cinye su ba tare da tunanin samun nauyi ba. Ainihin, sauran abincin teku yana da kaddarorin amfani masu kama da juna - shrimp iri ɗaya, squid da crabs, da yawancin nau'ikan kifin daji, musamman farare. Amma kawa suna da fa'ida guda ɗaya.
Kusan duk kifi da abincin teku dole ne a tafasa, soyayyen, dafa shi kafin a yi amfani da shi, ma'ana, a sanya shi cikin yanayin zafi, wanda babu makawa ɓataccen ɓangare na abubuwan alamomin da suka dace. Oysters, a gefe guda, ana cinsa ɗanye ne kuma a zahiri yana da rai, saboda haka duk kaddarorin masu amfani suna shiga jikinmu ba tare da asara ba. Tabbas, zaku iya-bi da kawa mai zafi: a Spain da Faransa, alal misali, ana basu soyayyen da gasa, amma wannan ba na kowa bane.
Da kaina, wannan tsarin ba shine na ɗanɗano ba, kuma na fi son amfani da kawa, kamar yadda suke faɗa, a cikin asalin su.
Abin da ke faruwa da jiki yayin cin kawa
Ba abin mamaki bane cewa babban magani ya bada shawarar cin kawa don rage hawan jini, don dawo da karfin gani, kiyaye lafiyayyar launin fata, da kuma rigakafin cutar zubewar gashi har ma da cutar kansa. Mata suna son kawa musamman saboda kasancewar akwai sinadarin arginine a cikin su, sinadarin da ke cire layuka masu kyau a cikin fata kuma ya sanya gashi yayi kauri da kauri.
Cutar da kawa
Koyaya, akwai kuɗa a cikin man shafawa. Ya kamata a ci abinci da kawa tare da kiyayewa daga masu fama da rashin lafiyan. Kari akan haka, akwai hatsarin siye da sihiri mara kyau, ko ma samfurin da ya lalace gaba ɗaya, wanda zai haifar da mummunar guba. Rashin kwarewa, mai siye na iya, misali, siyo kawa tare da buɗe leda ko sayan riga dayan da ya mutu.
Nau'in kawa
A halin yanzu, mafi inganci da ƙimar su ne kawa da aka tattara daga wuraren ajiyar ruwa a ƙasar Norway. Amma a sayarwa zaka iya ganin kawa daga wasu ƙasashe da yawa: Japan, Faransa, Ireland, Netherlands, Amurka, da sauran su.
Akwai kusan iri 50 na kawa a cikin yanayi. An rarraba su ta girman, nauyi, da kuma mazauninsu.
An nuna girman kawa mai faɗi ta sifili, mafi girman girman ya yi daidai da 0000. Lambar concave mollusks ya bambanta. Daga Na 0 zuwa na 5, inda lamba 00 ta fi girma, kuma tare da ƙaruwa a cikin lambar, girman yana raguwa.
Ta asali, ana rarrabe nau'ikan bivalve iri biyu: mai ladabi mai kaɗa - wanda aka girma a cikin ruwa wanda aka ƙera shi da ƙwanƙolin ruwan tekun - waɗanda tun daga haihuwarsu suke rayuwa ne kawai a cikin teku.
Hakanan an rarraba kawa gwargwadon ƙarfin coefficient. An fahimce shi azaman nauyin naman naman kawa 20 masu kamanni ɗaya da nauyin baƙwaran kawa 20, an ninka su ɗari. Dangane da wannan ma'aunin, ana rarrabe nau'ikan kawa masu zuwa: na musamman, na daban-daban, na musamman, na fin, fin de clair.
Ana ba da kawa na Fin de Claire tare da algae a cikin tankuna a matsayin ƙarin abinci. Saboda wannan, ana rarrabe su da mafi girman abun mai, kazalika da ɗan ɗanɗano ɗan gishiri.
Yadda ake bude kawa?
Ba kamar mussels ba, ba za ku iya buɗe sabon kawa da hannuwanku ba. Hakanan zaka buƙaci ƙaramin wuƙar ƙarfe mai ƙarfi da safar hannu na sarƙoƙi na musamman don buɗe shi. Amma idan babu ɗayan, zaku iya amfani da tawul ɗin dafa abinci, kuna buƙatar kare hannunku idan wuka ta zame. Ana ɗaukar kawa da hannun hagu, bayan sanya safar hannu ko kunsa shi da tawul (masu riƙe hannun hagu, bi da bi, ɗauka a hannun dama).
An sanya mollusk ɗin don farantin ko faffadar saman harsashin yana saman. Ana saka wukar a cikin mahaɗin mayafin kuma yana juyawa kamar leɓe har sai ya danna. Bayan buɗewa da wuka, ya zama dole a yanke tsokar da ke riƙe da filaye. Lokacin buɗe kawa, kar a juya su, in ba haka ba ruwan 'ya'yan itace zai fita daga cikin harsashi.
Idan, bayan buɗewa, gutsutsuren harsashi ya kasance a kan kawa, dole ne a cire su da wuƙa ko cokali mai yatsu - dole ne a yi haka, tunda idan sun shiga ciki, waɗannan gutsutsuren na iya cutar da jijiya sosai. Yawanci ana raba kawa daga harsashinta tare da cokali mai yatsa ta musamman mai hakora uku. An buɗe bawo a buɗe kan kankara.
Ta yaya kuma da menene ake amfani da kawa?
Yawancin lokaci ana ba da kawa a kan faranti mai zagaye, wanda a tsakiyarsa akwai vinegar, lemon tsami da miya ta musamman. Miyar na iya zama kusan wani abu: tsami, yaji, mai daɗi, bisa man zaitun, soya miya ko tobasco sauce, da sauransu Wani lokaci ana ƙara croutons da man shanu a cikin tasa.
Dangane da shawarwarin mafiya yawa na sommeliers, ana ba da kawa da busasshen farin giya ko giya mai ƙyalƙyali (shampen). Abin da ya fi dacewa da ɗanɗano kusan duk abincin teku, kifi da kifin kifi busassun fari ne. Ya kamata ruwan inabi ya kasance ba tare da ɗanɗano mai kaifi ba kuma ba tare da fure mai ɗimbin yawa ba, ɗan sanyi (digiri 10-15). Wannan ruwan inabi yana iya jaddada dandano mai daɗi na kawa.
Yadda ake cin kawa?
A al'ada, ana sayan dozin kifin dozin - guda 12. Ba'a ba da shawarar sayen mafi girma ba, tun da ciki na iya yin tawaye saboda irin wannan abincin da ba a saba da shi ba.
Dokokin cin kawa abu ne mai sauki. Raba kumburin daga filayen tare da cokali mai yatsa na musamman, zuba akan shi da ruwan lemon tsami ko dafa miya. Bayan wannan, ana kawo kwasfa zuwa lebe, kuma ana tsotse abubuwan da ke ciki, suna haɗiyewa ba tare da taunawa ba. Abubuwan da suka rage a cikin kwandon jirgin sun bugu. Ya kamata a lura cewa sabo ne kawa zai amsa ga ruwan lemon. Ta fara yamutsa fuska kadan daga gareshi. Wannan ma wani sabon ɗanyen gwajin ne.
Yadda za'a zabi da adana
Duba kawa don mahimmanci abu ne mai sauki. Lokacin buɗe harsashi tare da madaidaicin mollusk mai rai, ya kamata a ji alamar sifa. Ya kamata kawa kanta ta ji ƙamshi mai daɗi kuma sabo ne na teku, ba mataccen kifi ba, kuma namansa ya zama a bayyane, ba girgije da fari ba. Idan ka yayyafa ruwan lemun tsami akan mollusc mai rai, zaka iya ganin amsar sa a cikin sigar ɗan juyawa a cikin harsashi.
A gida, ana iya adana kawa a cikin firiji wanda bai wuce awanni 6 ba; ba a kuma ba da shawarar a daskare su ba, tunda babu makawa za su rasa wasu kaddarorinsu masu amfani.