Uma ufuna iresiphi enhle kakhulu yama-mackerel abhakwe kuhhavini

Ingabe ukhona umuntu emhlabeni onganqaba ukuzama isidlo sezinhlanzi esimnandi? Ngisho nama-gourmet ashesha kakhulu azi ukuthi i-mackerel ebhakwe kuhhavini yazuza izinhliziyo eziningi. Ngemuva kwakho konke, kuthatha kuphela isigamu sehora ukupheka, futhi i-aftertarn ihlala isikhathi eside. Ngaphezu kwalokho, umkhiqizo uqukethe izinto eziningi ezilusizo ezinomthelela emsebenzini ojwayelekile womzimba womuntu.

Inhlanzi ibhekwa njengomunye wemikhiqizo ephambili cishe yabo bonke abantu abasemhlabeni. Iyabiliswa, inensimbi, ithosiwe, inosawoti, yomisiwe kanti, ibhakiwe. Kukule fomu ukuthi ibaluleke kakhulu. Ngakho-ke, ochwepheshe be-Culinary emhlabeni wonke banikeza amakhulukhulu wezindlela zokupheka ezifakazelwe ze-mackerel, ezibhakwa kuhhavini, phakathi kwazo kubalulekile ukukhetha okuhle kakhulu. Kepha ngaphambi kwalokho, udinga ukujwayelana nabo. Ake sizame ukungena ezweni lobuciko obusezingeni eliphezulu nokuvivinya ekhishini lethu.

Inhlanzi ebhakwe ku-foil - okusheshayo, okumnandi, okunempilo

Abaningi baqaphele ukuthi muva nje, ijubane lempilo lihlala likhula njalo. Ngakho-ke, omama kufanele bakhethe izindlela ezilula ezingalungiswa ngesikhathi esifushane. Futhi mangaki abhaka ama-mackerel kuhhavini ku-foil? Isibalo sihlekisa ngempela - imizuzu engama-30. Kepha isidlo sivela ngokunambitheka nephunga elihle kakhulu. Ukuyilungisa, udinga lezo zinto:

• ama-mackerel asanda kufakwa eqandeni;
• ibhotela;
• izinhlanzi zezinhlanzi;
• ulamula
• upelepele omnyama ngesimo se-powder;
• usawoti.

Ukuthola izinhlanzi ezisezingeni eliphakeme, kufanele wazi izimfihlo ezimbalwa. Amehlo kufanele aqhakaze, kepha angafiphele. Amagilebhisi - abomvu noma apinki. Isidumbu siqinile, sicwebezelwe futhi simanzi kancane.

Izinyathelo zokupheka ziqukethe lezi zinqubo ezilandelayo:

1. Okokuqala, i-mackerel iyancitshiswa ekushiseni kwegumbi. Ukuze wenze lokhu, bakubeka epuletini kuze kube yilapho kusikwa ukuze kususwe okuphakathi.
2. Bahlanza inhlanzi, bezama ukususa wonke amafilimu amnyama abangela umunyu. Labo abakha ama-mackerel abhakwe kuhhavini amakhanda abo bahlanza i-gill. Ngemuva kwalokhu, umkhiqizo ugezwa kahle ngaphansi komfula wamanzi olinganiselayo. Linda kuze kube yilapho isineka, bese uyesula ngemichilo.
3. Izinhlanzi ezihlanzekile ezigcotshwe ngosawoti kuzo zonke izinhlangothi futhi zifafazwe nge-ayoso. Shiya isigamu sehora ukuyolanda kancane.
4. Kwalungiswa ishidi le-foil elidlula ubude be-mackerel kaningana. Gcoba kakhulu ngamafutha kuphela indawo lapho isidumbu siyolala khona. Ulamula usikwa ube yizicucu eziyindilinga, bese usakazeka endaweni yothayela enamafutha.
5. IMackerel isatshalaliswa ngebhotela kuzo zonke izinhlangothi futhi isatshalaliswa ngaphezulu kwezithelo zikalamula. Ngemuva kwalokho ugobe ngokucophelela ku-foil, ugweme izinyembezi.
6. Kuhhavini ukufuthelwa ngamadigri ayi-180 bese kufakwa kuwo i-mackerel. Ngemuva kwemizuzu engama-30, isidumbu sihlatshwa ngebhokisi lamazinyo. Uma ujusi ulula ngombala, khona-ke isidlo isilungile.

Ukugcizelela ukunambitheka okuqondile kwezinhlanzi zasolwandle, kuhle ukusebenzisa ingxubevange, i-ginger, i-thyme, i-melissa ne-oregano encane.

Bakhonza i-mackerel ebhakwe kuhhavini, ku-foil, bayivula ngokugcwele. Kwesinye isikhathi kubukeka ngathi ngamapuleti esiliva acwebezelayo nezinhlanzi. Ukudla akushiyi noma ngubani ongenandaba, ngoba kufaka iphunga elimnandi, kubangele isifiso sokudla. Ngempela awufuni ukuzama inhlanzi enjalo? Abaningi sebesithokozisile ukunambitheka kwakhe okuhle.

Izinhlanzi ezihlanganiswa namakhambi nelamula

Ngokusho kwabasebenza ngokudla okunempilo, inyama idonswa kangcono ngumzimba uma uyidla ngamakhambi. Lokhu kuyasebenza nezinhlanzi. Ungapheka i-mackerel ebhakwe ehovini ngelam kanye namakhambi kusuka kulezi zithako ezilandelayo:

• ama-mackerel asanda kufakwa eqandeni;
• Utamatisi
• ushukela ophakathi nendawo;
• dill, iparsley, i-basil;
• anyanisi;
• ucezu lwebhotela;
• ukuthosa (upelepele, i-coriander);
• usawoti.

Umyalo wesinyathelo-ngamunye wokudala ukudla okwakhayo:

1. Okokuqala, inhlanzi inyibilika ngendlela yemvelo (emazingeni okushisa asekamelweni). Ukufakwa ngaphakathi kanye namagilasi kuyasuswa, emva kwalokho kugezwe ngokuphelele futhi kusulwe ngamapende.
2. Isidumbu sithathwa kakhulu ngosawoti oxutshwe nezinongo ngaphakathi kwesisu nangaphandle.
3. I-anyanisi ihlutshiwe bese ifakwa emasongweni. Ulamula notamatisi nabo bayasikwa.
4. Pa isidumbu esomisiwe se-mackerel, ukusikeka okuningi kwenziwa lapho kufakwa izingcezu zikalamula no-anyanisi. Izinsalela zemifino zifakwe esiswini kanye ne-parsley, dill ne-basil.
5. Ishidi le-foil ligcotshwe ngamafutha ezilwane, ikakhulukazi indawo lapho kuzolala khona i-mackerel. Ngemuva kwalokho ibekwa ngaphandle futhi igoqwe ngokuqinile. Kuhhavini ukufuthelwa ekushiseni okuphezulu kwamadigri angama-220, emva kwalokho umkhiqizo ufakwa kuwo. Bhaka kungadluli imizuzu engama-30.
6. Inhlanzi eshisayo ihanjiswa ukujabulela iphunga layo nokunambitheka kwalo obucayi.

I-foil inezinhlangothi ezimbili. Kwaphawulwa ukuthi ingaphezulu le-matte lidlulisela ukushisa ngokuphelele, futhi licwebezelayo - kuyakhombisa. Njengoba unikezwe leli qiniso, kungcono ukubeka izinhlanzi endaweni ecwebezelayo ukuze ibhakwe kahle futhi ihlale inejusi.

Izinhlanzi enkampanini neNdlovukazi yengadi

Kusukela amazambane alethwa eRussia, sekungumkhiqizo owuthandayo wochwepheshe beqiniso be-Culinary. Futhi uma uyihlanganisa nenyama yenhlanzi, uthola izitsha ezinhle kakhulu. Cabanga ukuthi ungayipheka kanjani i-mackerel, ebhakwe kuhhavini namazambane, futhi mhlawumbe umuntu angathanda leresiphi.

Ngakho-ke, uhlu lwemikhiqizo edingekayo:

• amazambane
• IMackerel
• anyanisi eziningana;
• ulamula ngejusi;
• amagatsha weparsley, dill, arugula;
• upelepele we-allspice;
• isifiso semikhiqizo yezinhlanzi;
• usawoti;
• amafutha okugcoba ucwecwe.

Inketho yokwenza isidlo esimnandi ifaka izinqubo ezilandelayo:

1. I-mackerel ehlutshiwe isikiwe ngengxube yepelepele, usawoti, isithokelo nejusi kalamula. Izilayidi ezifiphayo zenziwa ngabo bonke ubude besidumbu ukuze inyama ibhakwe kangcono.
2. Amazambane anqunywa aba izingcezu ezincane, mhlawumbe ngesimo esifanayo.
3. I-anyanisi inqunywa ngommese ibe yizicucu zesimo esihle.
4. Eshidi le-foil eligcotshwe ngamafutha, usakaze ungqimba wamazambane. Yimboze ngezingcezu ze-anyanisi, emva kwalokho imifino inosawoti kanye nopelepele. Ingqimba ephezulu inhlanzi.
5. Imikhiqizo igoqwe ngokucophelela ku-foil bese ithunyelwa kuhhavini imizuzu engama-50 (isikhathi esiningi siyadingeka ukuletha amazambane alungile). Lapho ukudla kuphekwe, kuvulwa i-foil, ihlotshiswe ngamagatsha aluhlaza bese kunikelwa isidlo sakusihlwa.

Izinhlanzi ezidliwayo zibhakwe esikhwameni

Abantu abathembeke ekudleni okunamafutha futhi bafuna ukujabulela izitsha ezimnandi. Kubo, abapheki banikela nge-mackerel, ebhakwe kuhhavini nasekhwameni. Ukudla okunjalo kuphenduka ukungabi ngamafutha, inyama ivele inyibilika emlonyeni, ibangele umuzwa omnandi. Kwesitsha okudingeka usithathe:

• IMackerel
• anyanisi;
• ulamula
• izinongo
• usawoti;
• uwoyela wemifino.

Ukuzilungiselela kulula kakhulu. Inhlanzi elungiselelwe isikwa phakathi. Ngemuva kwalokhu, uthele ngezinongo, usawoti bese ufafaza ujusi kalamula. Izindandatho zika-anyanisi zibekwa engxenyeni eyodwa nezicubu zikalamula kolunye.

Okulandelayo, xhuma zombili izingxenye zenhlanzi. Phuzisa kakhulu ngamafutha zemifino. Babeka isidumbu esikhwameni, basipakishe bese besithumela kuhhavini imizuzu engaba ngu-30 noma engama-40.

Indishi enamazambane abilisiwe, isaladi yemifino kanye namakhambi kufakwa isidlo sakusihlwa sokudla. Labo abakwaziyo ukupheka i-mackerel emnandi kuhhavini ngokudla kokudla bahlala benambitha izitsha ezimnandi. Mhlawumbe akusona isono ukusebenzisa iresiphi entsha futhi udle ukudla okunempilo? Izame.

Izinhlanzi ezibhakiwe ngososo

Kubathandi bokudla okunezipayisi, ochwepheshe be-Culinary banikeza iresiphi ekhethekile ye-mackerel ebhakwe nge-mustard sauce.

Uhlu lwezinto ezidingekayo:

• i-mackerel entsha;
• imayonesi;
• anyanisi, amakhanda amaningana;
• isosi yesoya;
• lwesinaphi
• izinongo
• usawoti.

Izinyathelo Zokupheka:

1. IMackerel ebunjiwe kusuka ngaphakathi ifakwa izingcezu ezisilinganiso esiphakathi. Kuboshwe esitsheni esijulile.
2. U-anyanisi uthwetshiwe, uqunywe emasongweni. Hlanganisa nezinhlanzi.
3. Okulandelayo, lungiselela isosi: imayonesi, isinaphi nesoso soya kuthululelwa endebeni encane. Hlanganisa ngokuphelele nesipuni kuze kube yingqimba futhi ugcwalise inhlanzi. Ngemuva kwalokho, umkhiqizo uthunyelwa endaweni ebandayo imizuzu engama-30.
4. Izidumbu ezigcotshwe lapho zibekwa kwifomu elifanelekile kanye nososo olufakiwe. Faka kuhhavini isigamu sehora. Izinga lokushisa eliphakeme ngamadigri ayi-180. I-mackerel ebhakwe ku-lwesinaphi isoso, enikwa amazambane abunjiwe, ilayisi noma isaladi yemifino.

Ngokudla, kuy efiselekayo ukukhetha izinhlanzi ezinamafutha. Kungakhonjwa ngemuva okubanzi komuntu owenziwe iqhwa.

Isitsha soqobo setafula lomkhosi

Ukumangaza abangane abaseduze, abaningi bazama ukusebenzisa iresiphi yesitsha esingajwayelekile setafula lomkhosi. Abapheki abanokuhlangenwe nakho banikela ukupheka ama-mackerel agcotshwe kuhhavini. Ukuze wenze lokhu, udinga ukuthenga uhlu olulandelayo lwezithako:

• izidumbu ezintsha ze-mackerel;
• ama-champignons;
• isanqante;
• amazambane
• amafutha emifino;
• anyanisi amakhulu;
• ulamula
• amagatsha angama-curly dill;
• ugarlic (ama-clove ambalwa);
• upelepele;
• iqoqo lezinongo zezitsha zenhlanzi;
• usawoti.

Inketho yendabuko yokupheka iyatholakala kumama wasendlini angenalwazi futhi iqukethe lezi zinyathelo ezilandelayo:

1. Kwi-mackerel ethosiwe, gill, amehlo kanye viscera zisuswe (ezinye zinqunywe). Geza kahle ngaphansi kampompi. Sula ngamanabukeni. Isidumbu sifafazwa ngamakha izinhlanzi, usawoti kanye nopelepele. Imela ikota yehora ukushada.
2. I-anyanisi inqunywa emasongweni asengxenyeni, emva kwalokho ihlanjululwe epanini lokuthosa elinamafutha. Lapho iba ithambile, engeza izaqathi egayiwe. Fry kuze kube yilapho umbala ushintsha.
3. Amazambane athosiwe ahlukaniswa abe yizicucu ezondile, bese egxanywa ulamula ube izingcezu ezincane.
4. Eqabunga eligcotshwe ngamafutha, usakaze inhlanzi ibuyele phansi bese ifaka isisu ngemifino ethosiwe. Phakathi kwabo beka izingcezu zikalamula. Izinhlanzi zizungeze izingcezu zamazambane namakhowe. Kutholwe ngezinongo, kalamula, kusawoti futhi kuniselwe ngamafutha emifino ngegalikhi.
5. Kuhhavini osuke usushisa faka ifomu nenhlanzi bese ubhaka imizuzu engama-50. Ngaphambi kokukhonza, umkhiqizo uthelwa ngososo kawoyela wemifino, dill osikiwe kanye negalikhi, kudlule emshinini.

Njengoba ubona, le iresiphi yama-mackerel abhakwe kuhhavini akunzima ukuyilungiselela. Kepha ilungele itafula lemikhosi. Izivakashi zizokwazisa ngemizamo yabavakashi, futhi zingacela izengezo. Ingabe ukubonga ngokudla kubaluleke kakhulu kunokucela ngaphezulu?

Izinhlanzi Eziqinile Zoshizi

Uma ufuna ukuguqula indlela odla ngayo, ungazama isidlo esihle kakhulu - i-mackerel, ebhakwe kuhhavini ngemifino. Ilungiselele kusethi elula yemikhiqizo:

• i-mackerel entsha eqandisiwe;
• amazambane
• ushizi onzima;
• isanqante;
• imayonesi;
• uwoyela wokwelapha ukushisa;
• imbewu ye-caraway;
• ingxube yokuthosa;
• upelepele;
• usawoti.

Inqubo yokupheka ifaka izinyathelo ezilula:

1. Amazambane ahlutshiwe ahlukaniswa abe yimibuthano emincane noma izingcezu ezinamajika. Faka i-preheated oil bese ukhokha kancane. Faka izaqathe kuyo, hlanganisa kahle ukuze ukhiphe imizuzu embalwa.
2. I-mackerel enamaphaphu igezwa ngaphansi kwamanzi agobhozayo, isulwe ngesicobho.
3. Imifino isatshalaliswa eshidini le-foil, elilungiselelwe nge-spatula yokhuni. Babeka izinhlanzi phezulu. Kutholwe ngezinongo ngaphezulu nangaphakathi kwesidumbu. Fafaza nge imayonnaise ufafaze ushizi.
4. Umkhiqizo ugoqwe ngo-foil bese ubhaka kuhhavini cishe isigamu sehora. Kuthunyelwe etafuleni ngesimo esifudumele.

Ukuthola isidlo ngoqweqwe olunsundu lwegolide, kuyalulekwa ukususa ibhola eliphezulu le-foil imizuzu embalwa ngaphambi kokupheka. Bese uyibeka kuhhavini eminye imizuzu emi-5.