Indlela yokupheka i-chum ithenda kunye namanzi amnandi, kuba ayinatye?

Indlela yokupheka i-chum ithenda kunye namanzi amnandi, kuba ayinatye?

  • Ukuba intlanzi ayinamanqatha, ke nge-chum salmon unokwenza ezi ndlela zokupheka ukuze unganyanzeli intlanzi, kodwa uyikhuphe okanye ubhake ehovini, upheke intlanzi isibini.

    Ungabambisa intlanzi ngemifuno eyahlukeneyo. Iya kwaneliseka ukuba icekeceke kancinci kwaye iphathwe epanini, endaweni yokubhaka.

    Iintlanzi ngokwale ndlela yokupheka ziya kuba zinejusi, kwaye zimnandi kwaye zinomdla, kuba imifuno emitsha iyinika incasa. Ukongeza, esi sisitya esinempilo kakhulu, sigcina iipropathi kunye nexabiso lesondlo seemveliso.

    Ukulungiselela intlanzi enye ephakathi, inani leendawo ezinokuhanjiswa zinganyuswa ngokulinganayo:

    • isalmon ye-chum - iigram ezingama-700,
    • Intloko enye,
    • umhluzi wentlanzi - 200 ml,
    • umgubo - iitafile ezintathu,
    • i-tomato puree - iipuni ezimbini,
    • isiselo somdiliya esimileyo - 50 ml,
    • i-citric acid,
    • amanqatha - i-40 gram,
    • imifuno emitsha njengoko uthanda,
    • ityiwa enye itispuni
    • iswekile ethile ukunambitha kunye nomnqweno.

    Intlanzi kufuneka yahlukaniswe esikalini kwaye icocwe, isuse iingaphakathi, khetha amathambo, kwaye usike le fillet ibe ziingcezu.

    Ityiwa, efefwe ngepepile yeentlanzi, kumacala onke kufuneka igoxwe ngomgubo kwaye incinci ngombala omdaka ube yigolide yeoli kumanqatha anyibilikisiweyo avela kwi-lard.

    I-anyanisi ye-peel, uphinde ugqithise kumgubo, gazinga, ukongeza umhluzi kunye newayini eyomileyo, inani elifanelekileyo leetamati puree kwi-anyanisi yesosi lemon i-acid ukunambitha, faka iziqholo. Emva koko, galela isosi yetamatisi kumhluzi uze ubeke iintlanzi kuwo kangangemizuzu eli-15.

    I-Chum salmon ebiwe, ivela iyamangalisa kakhulu. Ungakhonza kushushu ngamayeza amayeza.

    Bon appetit!

    Ungapheka i-chum salmon ukuba ibhakwe nemifuno okanye i-oveni ehovini. Unambithelo olukhethekileyo ukuba wenza i-chum kwisikhwama. Emva koko awudingi ukongeza ioli egqithisileyo, ukwenzela ukuba intlanzi ibe nokutya ngakumbi, ukuhambisa umlomo kunye namanzi.

    Ungabhaka iitapile, itshizi, imifuno, iilensi kunye nemifuno:

    Kwindlela yokuqala kunye nethamsanqa, iya kulungisa i-chum salmon kwi-foil ehovini:

    Akunyanzelekanga ukwenza i-chum salmon slices, kodwa unokubhaka ehovini yonke kunye ne-lime okanye imifuno.

    Kuya kuba mnandi kakhulu kwaye kunencasa yokupheka iintlanzi kwisibini.

    I-Steam inokuphekwa zombini kwindawo yokupheka ecothayo, ngoko ke kwipheki yoxinzelelo, ebhuthini kabini.

    Le yindlela intlanzi yeketo ekuphekeni kancinci kancinci enokwenziwa kamnandi nge-anyanisi, izaqathe kunye neziqholo (kulungele ukupheka intlanzi kwisitya ngaphezulu, kunye nesitya esecaleni kwisitya):

  • Ukuba kwisitolo ndifumene i-chum okanye i-coho salmon, ke kwisidlo sangokuhlwa kuya kubakho intlanzi ebomvu, ethandwa ngabantu bonke basekhaya. Kuyaziwa ukuba i-chum salmon yintlanzi enamafutha asezantsi, nangona inezinto ezininzi ezilungileyo. Ukuze ndipheke ukunambitheka nge-e kwaye ndingayiguquli ibe yindawo eyomileyo, ndenza ngokulula. Ndisike isidumbu seentlanzi ezazinqunyiwe ngaphambili ukuba zibe ziziqingatha: Ndiyinqumle ndadlula, ndigcina ithambo.

    Emva koko ndibeka intlanzi kwiflati yokutshiza, ifafazwe ngeoyile encinci yemifuno. Ityuwa kwisiqwengana ngasinye uze ufefe kakhulu ngentlanzi yokubhaka. Ndiqala ukupheka intlanzi kumlilo omncinci kwipani phantsi kwesivalo. Ke (ingqalelo, inqaku elibalulekileyo!) Ndongeza amanzi kwipani apho intlanzi ibilayo. Emva kwemizuzu elishumi ndicima umlilo. Ndishiya isalmon ye-chum phantsi kwesivalo. Intlanzi iyakufunxa lonke ulwelo kwaye iya kuthamba kwaye ijusi.

  • Kwaye ndacetyiswa ngale ndlela yokupheka i-juicy chum. Kwintlanzi esuswe isikali, izibilini kunye nentloko, susa i-ridge kunye neendleko ezibhlayo. Ngaphakathi kuyo, faka i-mackerel efanayo ebunjiweyo (kunamafutha kwaye kuya kunika i-salmon ye-chum umxholo onqwenelekayo wamafutha kunye ne-juiciness). Zombini iintlanzi ityiwa kunye nepepile ngaphakathi ukunambitha. Ngaphakathi kwi-mackerel faka iziqwenga ze-lime kunye namaqhekeza e-ginger echetyiweyo. Ityiwa kunye nepepile i-sal salmon ngaphandle. Songela i-foil kwaye ubhaka ehovini okanye kumalahle. Malunga nemizuzu eli-10 ngaphambi kokuba i-foil ikulungele ukuvula, ukuze intlanzi ibe nsundu. Ungatya zombini kushushu kwaye kubanda. Sele ndizithengile zonke izithako. Ndiza kupheka kwi-Old NG

  • Nangona intlanzi ye-chum salmon ayikho ioyile kangako, kodwa emva kokupheka, iba yomile kakhulu, kwaye akunakwenzeka ukuyidla. Ke ngoko, akukho lula kangako ukupheka le ntlanzi ngokufanelekileyo. Kodwa, kusekho iresiphi yokupheka okugqibeleleyo.

    Ngaphambi kokuba upheke i-chum salmon, kuyacetyiswa ukuyirhawula ukuze ingome. Ukwenza oku, thambisa kumxube wamanzi kunye ne-mayonnaise kunye neziqholo, uvumele ukhule iiyure ezininzi ngaphambi kokubhaka, okanye ufefe ngejusi yelamuni.

    Kwaye ukuba u-fry chum salmon, ke imizuzu embalwa ngaphambi kokuphela kokubhaka-engeza amanzi, kwaye vumela isitya seentlanzi kwijusi imizuzu eliqela.

  • Ewe, i-salmon ye-chum ayiyintlanzi enamafutha kwaye ayisoze yatyeba xa iphekiwe

    Kodwa lahla ukomisa kwaye unike le juicness yeentlanzi inokwenzeka.

    Thatha intlanzi yonke. Sika kwisiqingatha, ukhuphe onke amathambo.

    Ityuwa ezi ziqingatha zedileti, ipepile, amanzi ngeoyile yemifuno okanye ioyile engcono yomnquma ikhaloriya.

    I-zest yesithathu ye-lime, emva koko usasaze iilensi kwiilanzi. Unokongeza ii-greens (i-parsley, i-cilantro).

    Emva koko udibanise ii-halves ezimbini kwaye ubophe kwiindawo ezahlukeneyo ngeentambo. Bhaka ehovini

    Unokusongeka kwi-foil kwaye ubhake ehovini ngokunjalo, kodwa ke akusayi kubakho mlomo wokunkcenkceshela umlomo.

    Ukuze ube ne-crust, kufuneka uvule i-foil kwaye ubeke intlanzi ehovini enye imizuzu emi-6

    Unokuyinqunqa intlanzi ibe ngamacandelo aneengca.

    Kwakhona ityiwa, ipepile, faka iphepha lokubhaka.

    Kwisilayi ngasinye faka iziqwenga zezitamatisi, isetyana esenziwe ngaphambi kwexesha, ngaphambi kokuba sibe brown brown anyanisi. Emva koko galela ioyile ngaphezulu, galela ushizi ngaphezulu kwaye ubhake ehovini.

    Unokwenza i-skewing enjalo (i-salmon ye-chum e-marine kwi-mayonnaise)

  • Njengoko uninzi lweengcaphephe zokubhala zibhala, kwaye kungekuphela, ukudonsa ngomnwe omileyo emlonyeni akufumaneki hayi kwi-foil ehovini, kodwa kanye epanini, kufuneka wazi iqaqobana lamaqhinga xa upheka kwaye emva koko akuyi kubakho zingxaki.

    1. Kuya kufuneka ushiye isiqwenga se-fillet (yenze ngokwemvelo, ngaphandle kwamanzi ashushu kunye nemicrowave),
    2. emva koko yenza isisombululo se-saline, ubeke intlanzi kuyo, iya kuthatha inani elifanelekileyo leetyiwa kwaye akukho nto ngakumbi, ngoko musa ngaphezulu kwe-ityiwa, ungakhathazeki.
    3. emva koko sithatha i-pan yokucoca, siyitshise kwaye sibeke iziqwenga zesikhumba phantsi, ngokuthe cwaka cinezela phantsi nge-spatula.
    4. umlilo ufuna phakathi.
    5. kamsinya nje kokuba ikhonkco liqala ukuthamba, yazisa ukungaguquguquki krisimesi kwaye ususe,
    6. oh ewe, ndikhohliwe ngokupheleleyo, kusafuneka ucofe i-whale ngeoyile yonke imzuzu ngexesha lokuthambisa, ukuze umswakama ungazukuphuma kwaye iintlanzi ziya kubakho ngejusi.
    7. kwaye ungakhonza kunye neengcezu zalamula.
  • Intlanzi enje nge-chum salmon ayisiyigrisi kwaye ke, ukuze ungafumani imveliso iyome kakhulu kwindawo ethengisa impahla, kufuneka ujike kumaqhinga athile. Ke, umzekelo, ukuba u-fry chum salmon, ngaphambi kokuba ucime, yongeza amanzi amancinci kwaye umyeke ume malunga nemizuzu elishumi elinesihlanu-intlanzi iyakufunxa umswakama kwaye ingabi manzi kangako.

    Kodwa ukuba ubhaka i-salmon ye-chum, ke yeka iiyure ezimbini okanye ezintathu, kumxube wamanzi kunye ne-mayonesi kunye neziqholo, okanye kwimbewu yejusi yelamuni, amanzi kunye neziqholo.

  • Oogqirha bancomela rhoqo ukuba basebenzise intlanzi ebomvu eluncedo kakhulu ukuze baphucule umbono, kwaye bandise hemoglobin, kunye nokusebenza kwentliziyo okuqhelekileyo, kuba sityebile ngemagnesium, potaziyamu, isinyithi, iivithamini A kunye nomkhosi nezinye izinto ezirhwebayo.

    Ke i-chum iya kuba yindlela apha.

    Kodwa kutheni isaphuma yome kancinane? Ewe, yonke into kukuba i-chum ayikho isalmon, inyama yayo enamafutha, inencasa kwaye akukho ndlela inokutshintsha ibe sisalmon. Ukuba yintlanzi yasendle, i-salmon ye-chum idla okuncinci kwaye ihambisa ngaphezulu, ngoko ayisi-greasy njenge isalmon, kwaye ungayomisa ngendlela enye kuphela - yipheke ixesha elide kunokuba kufuneka.

    Kunokwenzeka kakhulu ukupheka i-salmon ye-juicy kunye neethenda ukuba ulandela eminye imigaqo, emva koko iya kwenza isitya esimnandi kakhulu kwaye esisempilweni.

    Kuqala kufuneka uyilahle ngokubeka kwishelu esezantsi kwifriji- ke ulwakhiwo lwezicubu zayo aluyi kwaphulwa kwaye luya kuba lulwelo, emva koko kuyimfuneko ukuyicoca isikali kunye namatye.

    Emva koko, kuya kufuneka uchithe i-1 g yetyuwa nge-100 ilitha yamanzi apholileyo kwaye acocekileyo (intlanzi iya kuthatha ityuwa ngokuchanekileyo njengoko kufuneka) kunye ne-50 g yeswekile. Dipha izilwanyana ze-salmon zibheke phezulu kwaye ushiye iyure. Emva koko, kufuneka isuswe kwi-brine, ihlanjwe phantsi kwamanzi abalekayo kwaye yomiswe nge-napkins.

    Kwaye ngoku eyona nto inomdla: siqala ukuba fry chum salmon. Ewe, ewe, yeyokupheka, ingabhaki, okuya kugcina le ntlanzi inencasa kwaye ithenda, kuba thina ngokwethu siya kulawula inkqubo yokulungiselela kwayo.

    Kufuneka upheke nje ngaphambi kokupheka ngepani yokucoca ngombala okanye ungabeki isangqa kwiphepha lokubhaka ezantsi kwepani yokubhaka eqhelekileyo.

    Ngoku yongeza ioyile emazantsi epani ngodaka olungaphezulu kwe-3 mm. Emva kokwenza ubushushu obuphakathi kunye nokuvumela ioyile ifudumele, beka ifayile ye-chum salmon epanini kunye nolusu phantsi. Ngexesha lomzuzu wokuqala wokuthambisa, siya kuprinta iintlanzi nge-spatula ukuya ezantsi kwepani, kwaye ukuze ulusu lube ngcono, kwaye ngesipuni siya kugalela i-chum ngeoyile eshushu.

    Asiyi kubambezela iintlanzi zethu ixesha elide, kuphela yimizuzu emi-5 ukuya kwengama-6, sibukele ukuba le nxalenye isezantsi yeflash ngokuthe ngcembe ipinki ngenxa yobushushu obuvela epanini.

    Ngasekupheleni kokugaya, siqala ukungcangcazela ipani ukusuka kwicala ukuya kwelinye icala ukuze intlanzi iqhubeke nomgangatho wayo kwaye ngokukhawuleza nje ubona ukuba ungqengqeleko opinki ufikelela embindini wefile, ususe ngokungxamisekileyo intlanzi kwipani. Ukuba oku akusebenzi, susa intlanzi nge-spatula.

    Akuyimfuneko ukuguqula intlanzi kwelinye icala - yona, phantsi kwempembelelo yokushisa okushiyekileyo, iya kufikelela kwinqanaba elifanelekileyo lokuthambisa ngqo kwiplate. Kwaye inyama yakhe iya kuba mnene, ipinki, ijusi ngaphakathi, ihlukaniswe ngokulula ibe ziintsinga.

    Uya kuba neesalmon ezimnandi kakhulu nezixhamlayo owakhe wazipheka, kuba ziya kunyibilika emlonyeni wakho!

    Kwaye kuya kufuneka uyikhonze ngokukhawuleza nokuba zizicubu ze-lime, okanye nge-oyile oyithandayo.

    Bon appetit!

  • Ndingowabantu abangaqhelekanga abazithandi iintlanzi zibomvu kunyango lobushushu 🙂

    Ngaphandle kokuba indlebe -apha unesicelo esinye.

    Kwaye okwesibini kunye nentandokazi yam kukutya ityiwa kwaye ufumane intlanzi ethambileyo kunye ne-non-grisi enetyiwa!

    1. Ndicoca intlanzi yam, ndiyinqumle ibe ziziqingatha ezibini ecaleni kwendlela.
    2. Ndigalela ityiwa 2: iswekile 1 kumxube kwinxalenye yeklasi, engezi enye into.
    3. Ndiyibeka kwisitya, ndiyigubungele nge-cotton napkin - nakwifriji.
    4. Ngentsasa elandelayo intlanzi ityiwa ityiwa kwaye inokusikwa kwiifilitha, ukusika kunye nokuthulula ioyile yelangafefe nge-anyanisi. Ayigcinwanga ixesha elide-bayayitya))

    Ndithanda kakhulu ukufaka i-sal salon kunye nesalmon epinki ngale ndlela kuneesalmon - kunamafutha kakhulu!

  • Ewe, likho ixesha apho unokuzama i-chum yokwenene yejusi.

    Kodwa bekudala kudala kwaye ke abantu balapha banqatshelwe ukuba basebenzise i-chum salmon ekubeni ichithe. Ewe, andiyi, njengoko besitsho malunga nezinto ezilusizi, xa amaJapan asusa yonke i-salmon ye-chum ngepeni.

    Oko ndafumana lonke olu lwazi kutatomkhulu, kodwa ke ndizamile i-chumos yokwenyani.

    Okokuqala, ngokuqinisekileyo, iintlanzi akufuneki zikhenkceke, kuba emva kokuba umnkantsha, kwaye ngakumbi nangakumbi xa umkhenkcezisi kunye nokucwilisa kunokwenzeka ngaphezulu kwesihlandlo esinye, i-salmon ye-chum inokuvela ngokwenene ukuba yome. Kodwa i-salmon yokwenyani, ebanjiweyo kwaye ngaphandle kokugcina ixesha elide, yaqala ukulungiswa, udinga nje ukuyirarha nge-brine kunye nefry kwipani eshushu kangangemizuzu engama-5-7.

    Ewe kungcono ukusebenzisa ipani ene-wire rack kwaye ke iintlanzi zakho ziya kujongeka zinje.

  • Kwaye ndibhaka i-chum salmon esinqunqiweyo, ihlala iluhlobo lwe-steaks. Ndibeka i-steak kwi-foil, ndibeka i-lime kwi-steak, i-rosemary (i-sprig) ungayifumana isiqwenga sebhotela, andiyifumani ipepile kunye netyuwa, kodwa ungakwenza oku ngaphambi kokubeka i-steak kwi-foil. Ndenza isikhephe ngaphandle kwe-foil ukuze ijusi ingaphumi kwaye ibeke ehovini okanye ifake kwisitya sokucotha. Bhaka ehovini malunga nemizuzu engama-30 kwiqondo lokushisa lama-200 degrees. Ekupheleni kokubhaka malunga nemizuzu elishumi, vula isikhephe se-foil, kodwa ukuze ijusi ingavuzi, ukuze i-Qu enhle;; i-crust ;. Ukuloba, unokongeza iitamatisi, ezisikiweyo kwizangqa. Ngendlela efanayo, i-salmon ye-chum inokuphekwa kwisitya esingacothayo, kodwa sele ivuliwe

    isibini. Intlanzi inencasa kwaye inencasa.

    Iresiphi yesibini ayikho kubi kunokuqala, kodwa kuthatha ixesha elincinci ukulungiselela. Iintlanzi kufuneka zinqunyulwe zibe ziincinci, zisikwe zibe ngamaqhekeza, ekufuneka abekwe kwiphepha lokubhaka esele lifakwe ioyile (imifuno okanye ikrimu), phezulu kunye namacangci anyibilikileyo anyanisi, ikroti ekrwada (eluhlaza), bell pepper, usikwe kancinci kwaye uthele yonke into nge-mayonnaise okanye i-paste yetamatato, okanye ukhilimu omuncu uxutywe ne-mustard. Bhaka kangangemizuzu engama-30 ukuya kwengama-40 de kuphele ivumba elibonisa iintlanzi ezigqityiweyo. Andiyithambisi okanye ndiyicofe intlanzi, kodwa ungayenza le nto emva kokubeka intlanzi kwiphepha lokubhaka. Le iresiphi ithandwa kakhulu kusapho lwam, intlanzi inyamalala kwangoko. Isixa semifuno ngokubona kwakho. Ndithatha i-1 kg yefillet, ndithathe i-anyanisi enye, enkulu, isibini seekherothi, kunye ezinkulu bell pepper. Imayonesi malunga ne-250 gramu, inani elifanayo kunye nekhilimu emuncu.

    Bon appetit!

Ukulayisha ...

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