Binciken mafi kyawun girke-girke na mackerel gasa a cikin tanda

Shin akwai wani mutum a doron ƙasa da zai ƙi gwada ƙwaryar kifin mai daɗi? Hatta gourmets mafi saurin sani sun san cewa gasa mackerel a cikin tanda ya lashe zukata da yawa. Bayan haka, yana ɗaukar rabin sa'a don dafa, kuma aftertaste zai kasance na dogon lokaci. Bugu da kari, samfurin ya ƙunshi abubuwa da yawa masu amfani waɗanda ke ba da gudummawa ga aikin yau da kullun na jikin mutum.

An dauki kifi ɗaya daga cikin manyan abubuwan kusan dukkanin mutanen duniya. An dafa shi, steamed, soyayyen, salted, bushe kuma, ba shakka, gasa. Ta wannan hanyar ne aka fi ƙimar ta. Sabili da haka, masana masana abinci na duniya suna ba da daruruwan ingantaccen girke-girke na mackerel, gasa a cikin tanda, daga cikinsu yana da mahimmanci a zabi mafi kyau. Amma kafin hakan, kuna buƙatar sanin juna. Bari muyi kokarin shiga cikin duniyar kwalliya da kuma gwaji a cikin girkinmu.

Kifi da aka gasa a cikin tsare - mai sauri, mai daɗi, lafiya

Dayawa sun lura cewa kwanannan, hanzari na rayuwa yana karuwa koyaushe. Sabili da haka, matan aure dole ne su zabi girke-girke masu sauƙi waɗanda za a iya shirya cikin ɗan gajeren lokaci. Kuma nawa gasa mackerel a cikin tanda a tsare? Adadin da gaske abin ban dariya ne - minti 30. Amma kwanon ya juya tare da kyakkyawan dandano da ƙanshi. Don shirya shi, kuna buƙatar irin waɗannan abubuwan haɗin:

• freshkere mackerel mai sanyi;
• man shanu;
• kayan yaji na kifi;
• lemun tsami
• barkono baƙi a cikin nau'in foda;
• gishirin.

Don samun kifaye masu inganci, kuna buƙatar sanin fewan asirin. Idanun ya kamata ya zama daidai, amma ba ƙage. Gills - ja ko ruwan hoda. Gawarsa mai jurewa, tana da kyan gani da daɗaɗa.

Matakan dafa abinci sun kunshi wadannan matakai:

1. Da farko, mackerel yana daskarewa a zazzabi a ɗakin. Don yin wannan, sun sanya shi a kan farantin har sai an yanke shi don cire insides.
2. Sun tsabtace kifin, suna ƙoƙarin cire duk fim ɗin duhu wanda ke haifar da haushi. Waɗanda ke yin mackerel gasa a cikin tanda tare da kawunansu suna tsabtace gusar. Bayan wannan, samfurin yana wanke sosai a ƙarƙashin rafin matsakaici na ruwa. Jira har sai ya malala, sannan kuma shafa shi da adiko na goge baki.
3. Kifi mai tsabta ya shafa da gishiri a kowane bangare kuma ya yayyafa shi da kayan yaji. Bar don rabin awa don yankan shi kadan.
4. An shirya takardar tsare tsare wanda ya wuce tsawon mackerel sau da yawa. Yawan shafa mai tare da mai kawai wurin da gawa zata kwanta. Lemon an yanka dashi a yanka, sannan sai a watsa a wani yanki mai shafawa.
5. Mackerel yana yaduwa da man shanu a kowane bangare kuma ya yaɗu a saman lemun tsami lemun tsami. Sannan a hankali a nannade cikin tsare, gujewa hawaye.
6. An murda murhun a wuta zuwa digiri 180 kuma ya sanya mackerel a ciki. Bayan mintuna 30, an soke gawa tare da ɗan yatsa. Idan ruwan 'ya'yan itace mai haske a launi, to, kwanon ya shirya.

Don ƙarfafa takamaiman ɗanɗano na kifin teku, yana da kyau a yi amfani da cakuda barkono, ginger, thyme, melissa da kadan oregano.

Suna ba da mackerel gasa a cikin tanda, a tsare, a buɗe shi cikakke. Wani lokaci yakan yi kama da faranti masu ƙyalƙyali da kifi. Abincin baya barin kowa ba shi da damuwa, saboda yana tayar da ƙanshin jin daɗi, yana haifar da ci. Da gaske ba sa son gwada irin wannan kifin? Mutane da yawa sun riga sun yaba da kyakkyawan dandano.

Kifi hade da ganye da lemun tsami

A cewar masana abinci masu gina jiki, nama zai fi dacewa da jiki idan kun ci shi da ganye. Wannan kuma ya shafi kifi. Kuna iya dafa maskerel da aka gasa a cikin tanda tare da lemun tsami da ganye daga waɗannan sinadaran:

• freshkere mackerel mai sanyi;
• Tumatir
• lemun tsami na matsakaici;
• dill, faski, basil;
• albasa;
• wani man shanu;
• kayan yaji (barkono, coriander);
• gishirin.

Matakan mataki-mataki don ƙirƙirar abinci mai kyau:

1. Da farko dai, kifin yana daɗaɗa shi ta hanyar dabi'a (a zazzabi ɗakin). An cire kayan ciki da kwayoyi, bayan wannan an wanke su sosai kuma an shafe su da adiko na goge baki.
2. Gaurayen suna yalwa da gishiri tare da gishiri da aka haɗa da kayan ƙanshi a ciki da waje.
3. Albasa ana peeled da yankakken tare da zobba. Lemon da tumatir ma an yanka su.
4. A busasshen gawa na maskerel, ana yin yanka da yawa inda ake saka lemon da albasa a ciki. Ragowar kayan lambu suna cushe a ciki tare da faski, dill da basil.
5. Fatin takardar an cika shi da mai mai, musamman wurin da mackerel zai kwanta. Sannan an shimfida shi kuma a nade a ciki sosai. An tanda murhun a mafi yawan zafin jiki na digiri 220, bayan wannan an sanya samfurin a ciki. Gasa ba fiye da minti 30.
6. Ana amfani da kifi mai zafi don jin daɗin ƙanshi da dandano mai laushi.

Shafin yana da bangarori biyu. An lura cewa saman matte daidai yana watsa zafi, kuma mai sheki - yana nuna. Ganin wannan gaskiyar, yana da kyau a sanya kifin a kan wani abu mai laushi mai danshi domin ya gasa shi sosai kuma ya kasance mai daɗi.

Kifi a cikin kamfanin tare da Sarauniyar gonar

Tun lokacin da aka kawo dankalin turawa a Rasha, ya zama samfurin da aka fi so na ƙwararrun masanan abinci na gaskiya. Kuma idan kun haɗu da shi da naman kifi, kuna samun abinci mai ban mamaki. Yi la'akari da yadda za a dafa maskerel, gasa a cikin tanda tare da dankali, kuma wataƙila wani zai so wannan girke-girke.

Don haka, jerin samfuran da ake buƙata:

• dankali
• Mackerel
• albasa dayawa;
• lemun tsami don ruwan 'ya'yan itace;
• rassan faski, Dill, arugula;
• allspice minced barkono;
• kayan yaji ga kayayyakin kifi;
• gishiri;
• man shafawa don lubricating tsare.

Zabi don ƙirƙirar abincin abinci mai daɗi ya haɗa da matakai masu zuwa:

1. Macen da aka ɗora aka shafa da cakuda barkono, gishiri, kayan yaji da ruwan lemun tsami. Slanting incisions ana yin su tare da tsawon gawa domin a sanya naman mafi gasa.
2. Dankali ake yanka a kananan yanka, zai fi dacewa iri ɗaya.
3. An yanyan albasa tare da wuka cikin guda na kyakkyawan hoto.
4. A kan takardar na tsare greased, yada wani ko da dankali dankali. Rufe shi da yanka da albasarta, bayan wannan kayan lambu ana gishiri da barkono. Babban saman shine kifi.
5. Samfuran a hankali suna nannade cikin tsare kuma an aika su a cikin tanda na minti 50 (ana buƙatar lokaci mai yawa don kawo dankalin a shirye). Lokacin da aka gasa abincin, an buɗe rumfa, an yi masa ado tare da rassan kore kuma ana hidimar abincin dare.

An dafa kifin abinci a cikin hannun riga

Mutanen da ke hana abinci mai mai ma suna so su more abinci mai daɗi. A gare su, masu dafa abinci suna ba da mackerel, gasa a cikin tanda da kuma hannun riga. Irin wannan abincin ya juya ya zama mara gishiri, nama kawai ya narke a cikin bakin, yana haifar da jin daɗi. Don tasa kana buƙatar ɗaukar:

• Mackerel
• albasa;
• lemun tsami
• kayan yaji
• gishiri;
• man kayan lambu.

Shirya abu ne mai sauki. An yanka kifin da aka shirya cikin rabi. Bayan wannan, shafa tare da kayan yaji, gishiri da kuma yayyafa ruwan 'ya'yan lemun tsami. Albasa zobba an sanya shi a kan rabi da lemun tsami yanka a ɗayan.

Kusa, haɗa sassan kifin. Top shayar da man kayan lambu. Sun sa gawa a cikin hannun riga, suka ɗora shi a cikin tanda na kimanin minti 30 ko 40.

Miyar tare da dankalin da aka dafa, salatin kayan lambu da ganye ana aiki dashi azaman abincin abincin dare. Wadanda suka san yadda ake yin gasa mackerel mai dadi a cikin tanda don abincin abinci koyaushe suna dandano abinci mai daɗi. Wataƙila ba laifi bane don cin nasarar sabon girke-girke da cin abinci lafiya? Ba shi gwadawa.

Kifi mai gasa tare da miya

Ga masu ƙaunar abinci mai yaji, ƙwararrun masu dafa abinci suna ba da girke-girke na musamman don masaral da aka dafa tare da mustard miya.

Jerin abubuwan da ake buƙata:

• sabo mackerel;
• mayonnaise;
• albasa, kawuna da yawa;
• waken soya;
• mustard
• kayan yaji
• gishirin.

Matakan dafa abinci:

1. Mackerel peeled daga insides an yanke shi zuwa ga fadi-tsakiya. Cakulan a cikin akwati mai zurfi.
2. Albasa an yanyanka, a yanka a cikin rabin zobba. Haɗa tare da kifi.
3. Bayan haka, shirya miya: Ana zuba mayonnaise, mustard da soya miya a cikin karamin kofin. Cakuda sosai tare da cokali har sai taro ya yi daidai ya cika kifin. Bayan haka, ana aika samfurin zuwa wuri mai sanyi na minti 30.
4. An sanya gawawwakin gawa a cikin wani tsari da ya dace tare da miya da aka saka. Sanya a cikin tanda na rabin sa'a. Matsakaicin zafin jiki shine digiri 180. Gasa mackerel a cikin miya na mustard, ana aiki tare da dankalin masara, shinkafa ko tare da salatin kayan lambu.

Don abinci, yana da kyawawa don zaɓin kifin mai mai. Ana iya gano shi ta hanyar faɗin kowane mutum mai daskararre.

Asalin abinci don tebur na idi

Don mamakin abokai na kusa, mutane da yawa suna ƙoƙarin yin amfani da girke-girke don tasa da baƙon abu don teburin bikin. Kwararrun masu dafa abinci suna ba da dafa abinci mai maskerel, gasa a cikin tanda. Don yin wannan, kuna buƙatar sayan jerin kayan abinci mai zuwa:

• sabo gawa daga mackerel;
• zakara;
• karas;
• dankali
• kayan lambu mai;
• manyan albasa;
• lemun tsami
• m rassan Dill;
• tafarnuwa (fewan cloves);
• barkono;
• sa kayan yaji don abincin kifi;
• gishirin.

Zaɓin dafaffen gargajiya na gargajiya don ƙwararrun matan gida kuma sun haɗa da matakan:

1. A cikin mackerel mai narkewa, ana cire kwayoyi, idanu da viscera (wasu an yanke su). Wanke sosai a ƙarƙashin famfo. Shafa da adiko na goge baki. An yayyafa gawa da kayan ƙanshin kifi, gishiri da barkono. Tsaya kwata na awa daya don marinate.
2. Albasa a yanka a cikin rabin zobba, bayan wannan an sautéed a cikin kwanon soya da mai. Lokacin da ya zama taushi, ƙara karas da karas. Soya har sai launi ya canza.
3. Dankakken dankali da aka yanyanka cikin yanka na bakin ciki, sai aka matse lemun tsami a kananan kanana.
4. A wata ganye mai laushi, shimfiɗa kifayen baya kuma kwashe kayan tare da soyayyen kayan lambu. Tsakaninsu ya sanya yanka lemun tsami. A kusa da kifi sa dankalin turawa, yanka da namomin kaza. An ba da kayan yaji, ruwan lemun tsami, salted kuma a shayar da mai kayan lambu tare da tafarnuwa.
5. A cikin tanda preheated sa nau'i tare da kifi da gasa na kimanin minti 50. Kafin yin hidima, ana shayar da samfurin tare da miya na man kayan lambu, yankakken dill da tafarnuwa, an wuce ta latsa.

Kamar yadda kake gani, wannan girke-girke na maskerel da aka gasa a cikin tanda ba shi da wahala a shirya. Amma ya dace da tebur na idi. Baƙi za su yaba da kokarin uwar gida, kuma suna iya neman kari. Shin godiya ga abincin ya fi muhimmanci fiye da neman ƙarin?

Kifi na Cheese mai wuya

Lokacin da kake son sarrafa abincinka, zaka iya gwada ingantaccen tasa - mackerel, gasa a cikin tanda tare da kayan lambu. Shirya shi daga samfuran samfuri mai sauƙi:

• mackerel mai daskararre;
• dankali
• cuku mai wuya;
• karas;
• mayonnaise;
• zafi mai magani;
• tsaba;
• kayan yaji;
• barkono;
• gishirin.

Tsarin dafa abinci ya hada da matakai masu sauki:

1. An yanyan dankali da aka yanka a cikin da'ira na bakin ciki ko yanka a hankali. A sa a cikin preheated mai a ɗauka da sauƙi a soya. Sanya karas a ciki, Mix sosai don stew na 'yan mintoci kaɗan.
2. An wanke mackerel ɗin gutted a ƙarƙashin ruwa mai gudana, an goge shi da adiko na goge baki.
3. Kayan lambu suna yaduwa a takarda na tsare, smoothed tare da spatula na katako. Sun sanya kifi a saman. Yanada kayan yaji a saman da cikin gawa. Yayyafa da mayonnaise kuma yayyafa tare da cuku.
4. Samfurin yana nannade cikin tsare kuma gasa a cikin tanda na kusan rabin awa. Bauta zuwa tebur a cikin dumi siffan.

Don samun abincin tare da ɓawon burodi mai launin ruwan gwal, yana da kyau a cire saman ƙwanƙwaran ɗan kwali kaɗan kafin dafa abinci. Sannan a saka a wuta a wani minti 5.