Menene zai iya da kyau fiye da kifi mai gishiri a gida, dafa shi da hannuwanku daga samfuran sabo da na halitta? Wataƙila kawai mackerel - m, mai matsakaici mai mai, ƙanshi na kayan yaji da kayan yaji tare da ƙauna. Ga ƙwararrun mazinaciya, babu wani abu mai rikitarwa game da yadda ake gishirin mackerel, kuma idan za ku yi shi da farko, muna bayar da shawarar amfani da shawarwarinmu. Kuna buƙatar mafi karancin sinadaran: kifin kanta da kayan ƙanshi don miya marinade. Don haka bari mu fara.
Shirya kifi
Mataki na farko shine siyan maskerel. Zai fi kyau idan sabo ne, amma gawa mai daskararruwa shima zai mutu, Babban abinda yake shine shine bai zama tsufa ba, wanda yake a cikin injin daskarewa komai tsawon sa, in ba haka ba zai lalata komai.
Fresh kifi ya zama haske launin toka ba tare da wani ambato na yellowness, emit wani haske halayyar ƙanshi, na roba da kuma dan kadan m ga tabawa. Kuna buƙatar zaɓar gawawwakin manya ko matsakaitan, a cikin ƙananan tsaba da ƙananan mai.
Yanzu mun tsaftace mackerel:
- za mu yanyan wutsiya da kai (na biyun, in ana so, za a iya sake yin gishiri da farko cire gil ɗin);
- zabi offal;
- cire fim ɗin baƙar fata a ciki;
- kurkura sosai kuma bari bushe.
Zaki iya gyada masaral baki daya ko kuma a cakuda.
Yin marinade
Akwai girke-girke da yawa don marinade, kowace uwar gida tana ƙara kayan yaji daban-daban a kanta don dandano. Wani yana son bayanin kula mai yaji kuma yana sanya cloves, coriander da basil don wannan, yayin da wasu ma gishiri a cikin ganyen shayi. Muna ba da shawarar yin amfani da hanyar gargajiya da kuma yin mafi sauƙin marinade na samfuran da suke koyaushe a cikin kowane dafa abinci. Don yin wannan, kuna buƙatar:
- gishirin dutse - tablespoons biyar;
- sukari sukari - uku na cokali iri ɗaya;
- Peas 10 na baƙar fata baƙar fata;
- Lavrushka - ganye 4;
- mustard foda - rabin tablespoon.
Dukkanin kayan abinci ana ba su kowace lita na ruwa. Wannan ya isa gishiri sau biyu matsakaici, amma idan akwai kifaye masu yawa, muna haɓaka adadin marinade daidai gwargwado.
Mun shirya marinade kamar yadda aka saba: kawo ruwa a tafasa, ƙara dukkan kayan ƙanshi, bar shi tafasa don wasu 'yan mintina kaɗan kuma cire daga murhun. Rufe tare da murfi kuma bar shi don dagewa da kwantar da zazzabi a ɗakin.
Kifi mai gishiri
Ya kasance mafi mahimmanci, amma mai sauƙi, wani ɓangare na aikin - sanya mackerel a cikin gilashin ko kwanon filastik, zuba marinade da firiji. Ya kamata a dafa dukkan gawa a cikin kusan kwana uku (gwargwadon girman kifin), kuma idan kun gasa guda, zaku iya ci a cikin rana. Don haka cikin sauri da sauƙi zaka iya gyada mackerel da kanka. Zai zama ɗan rahusa fiye da sayan kifin da aka gama, kuma lalle mai ɗanɗano.
