Izindlela zokupheka ezilula ezinesithombe se-founder emnandi ebhakwe kuhhavini

Abalandeli bokudla okunama-kilojoule amancane bazama ukupheka izitsha ezimnandi ukuze baguqule indlela abadla ngayo. I-flounder ebhakwe kuhhavini, iresiphi elula isazi abaningi basosayensi abaziyo, siyindlela yokudla yokudla ngempela. Izakhamizi ezinhle zolwandle olujulile ziqukethe ama-3% kuphela wamafutha, ngakho-ke zilungele isidlo sakusihlwa esimnandi noma isidlo. Inhlanzi ibhakwa ku-foil, emkhono, ngemifino, amakhowe kanye nezinongo. Kunezinketho eziningi zokulungiselela kwayo, kepha sizohlola ethandwa kakhulu.

Lapho uthenga i-founder eqandisiwe, kufanele unake ubukhulu be-ice crust. Okuncanyana kunalokho, kuqeda izinhlanzi.

Ubuhle obujulile ku-ukhilimu omuncu

Le ndlela elula yokupheka ngebhodwe ebhakwe kuhhavini ingaphekwa ngisho nentsha ehlakaniphile ekhishini lasekhaya. Umthetho omkhulu ukulandela izincomo. Okokuqala sithola ukuthi yimiphi imikhiqizo edingekayo endishini:

• izidumbu eziningana ezinamakhaza (3 noma 4);
• wezipuni ezine kokhilimu omuncu;
• ushizi onzima;
• Utamatisi
• ulamula
• imifino yamalitha
• upelepele womhlabathi;
• usawoti.

Imiyalo Yokupheka:

1. Izinhlanzi zigezwa ngokuphelele ngaphansi kampompi. Susa okufakwa ngaphakathi, imisila namaphiko. Omile ngamathawula wephepha.
2. Endishini hlanganisa ukhilimu omuncu, dill oqoshiwe kanye ne-zest zest.
3. Sakaza i-flounder eshidini le-foil. Hlikihla kakhulu ngesobho elibhekwe ngokhilimu omuncu.
4. Utamatisi osikiwe emibuthanweni ubekwe ngaphezulu kwesidumbu senhlanzi.
5. Grate ushizi oqinile bese umboza i-workpiece.
6. Umkhiqizo ugoqwe ngo-foil. Kuthunyelwe kuhhavini ukufuthelwe ekushiseni okuphezulu kwama-degrees angama-180. Bhaka imizuzu engama-30.

Njengoba i-flounder inephunga elimnandi le-iodine, kufanele ingathathi hlangothi. Ukuze wenze lokhu, inhlanzi ifakwe ubisi cishe imizuzu engama-60.

Izinhlanzi zasolwandle nge-soy sauce

Ngisho nama-gourmet abhakwe angathanda i-flounder ebhakwe i-oveni, iresiphi elula esizoxoxa ngayo. Inhlanzi iphekwe esikhwameni ngokufakwa kwe-gourmet sauce. Ake sijwayelane nesethi elula yezithako:

• izingcezu ezimbili ze-flounder;
• isosi yesoya;
• ulamula ngejusi;
• ugarlic (ama-2 clove);
• iqabunga le-bay;
• usawoti;
• izifiso zakho konke ukunambitheka.

Indlela yokulungisa i-flounder ebhakwe kuhhavini, usebenzisa umkhono, iqukethe izinyathelo ezilula:

1. Okokuqala, basika inhlanzi. Sika amaphaphu, ikhanda nomsila. Susa ama-guts athambile.
2. Izinhlanzi ezigezwe kahle zithululelwa ngo-soya usoso, ujusi kalamula kanye negalikhi elicwecwe kahle kuthelwe phezu kwesidumbu. Isengezo somsebenzi sisalelwe imizuzu eyi-15 ukuze siphole.
3. Okulandelayo, i-founder igcwele esikhwameni, kanye ne-zest yelamula esele. Bhaka ikota yehora emazingeni okushisa angama-200 ° C.

Ukuze umoya oshisayo ujikeleze ngokukhululeka esikhwameni, kungakuhle ukuthi wenze izimbobo ezimbalwa ezincane kuwo.

Ukuhambisana nokunambitheka - inhlanzi nemifino

Le ndlela yokupheka ethandwayo yeflounder ebhakwe kuhhavini isetshenziswa ngabapheki ezindaweni zokudlela ezihlonishwayo. Ukwakheka komkhiqizo kufaka phakathi:

• i-fillet of founder eqandisiwe;
• anyanisi;
• ugarlic
• izinhlanzi zokufisa;
• ukhilimu omuncu;
• amazambane
• upelepele;
• uwoyela wemifino;
• usawoti.

Ubuchwepheshe obukhethiwe bokudala izitsha:

1. Izihlakala ze-Flounder zigezwa kahle ngamanzi abandayo ahlanzekile.
2. Ama-anyanisi akhululwa emsunwini, agezwe, aqunywe bese athelwa ngamanzi abilayo ukuqeda ukufutheka.
3. I-anyanisi egayiwe ihlanganiswa no-ukhilimu omuncu ukuthola isisindo esingenangqondo.
4. Gcoba uhhavini ngamafutha. Fafaza ngosawoti kanye nezinongo.
5. I-Sour ukhilimu kanye no-anyanisi kuthululelwa ngaphezulu kweflounder. Ngokulandelayo faka amazambane ahlutshiwe, asikiwe emibuthanweni. Faka upelepele nosawoti.
6. Isitsha sibekwa kuhhavini imizuzu engama-40. Amafutha wokudla kilojoule ophansi anikelwa isidlo sakusihlwa.

Cabanga ngenye iresiphi emnandi yeflakter ebhakiwe, ethandwa abalandeli bokudla kokudla. Inikezela ngemikhiqizo elula:

• isidumbu esishisayo;
• ulamula
• Utamatisi
• izinongo
• usawoti ukunambitha.

Izinhlanzi zokuqala ziyahlanzwa, kususwe ama-offal, gill, umsila, amaphiko. Ngemuva kwalokho zigezwa kahle esitsheni, zivame ukuguqula amanzi. Spread etafuleni ukuze uketshezi olwengeziwe lungasekho.

Inhlanzi ngayinye idotshwa ngosawoti, pepper bese iniselwa ngejusi kalamula. Ngemuva kokuyibeka esitsheni, ithunyelwe endaweni ebandayo cishe amahora amathathu.

Utamatisi omncane osikiwe uthathe ama-cubes noma imibuthano. Lokhu akukuthinti ukunambitheka kwesitsha.

Labo abangasithandi isikhumba samatamatisi bangagcobhoza imifino emanzini abilayo imizuzu eminingana bayisuse kalula.

Inhlanzi ethosiwe ifakwa ekhasini lokubhaka eligcotshisiwe. Utamatisi ubekwe phezu kwawo bese ubhaka kuhhavini imizuzu engama-35.

I-Flounder ekushayweni

Lesi sidlo sezinhlanzi esilula singalungiswa ngemizuzu engama-40 kuphela futhi sisebenze njengesidlo esilula sekhaya elenzelwe ekhaya.

Izithako ezibalulekile:

• inhlanzi (i-flounder);
• Iqanda lenkukhu
• i-rye kafulawa;
• usawoti wolwandle ngamakhambi;
• amafutha emifino.

I-flounder ehlanziwe ihlanzwa kahle bese ibekwa ngethawula lephepha. Ngenkathi isomile, balungisa i-batter: bashaye iqanda nosawoti nge-whisk, bese bethela ufulawa we-rye ngezingxenye ezincane.

Ngokulandelayo, i-flounder igxanywa engxenyeni yeqanda, isatshalaliswa ephepheni lokubhaka futhi iphinde iniselwe kanye nebhethri lonke. Beka kuhhavini ikota yehora emazingeni okushisa ayi-180 ° C. Wakhonza amazambane ecubuziwe nesaladi yemifino.