Salting kifi a ƙarƙashin yanayin masana'antu yana da sauri: tare da taimakon masu injectors, ana ɗora nama tare da maganin gishiri, shirye-shirye don launi mai haske da riƙe danshi. Tun da dandano da amfanin irin wannan samfurin yana da shakka, tambayar ta asali ta taso ne, yadda za a iya ɗanɗanar gishiri da kanka. Anan akwai girke-girke guda 8 akan yadda ake dafa abinci a gida mai taushi, daɗin ɗanɗano mai gishiri-kadan - trout fillet da caviar.
Yadda Ake Yanke Masanin Abinci
Zai yi wuya a sami kifin rai, don haka a mafi yawan lokuta dole ne ka gamsu da daskararren kifin mai daskararru Zaɓin na ƙarshe ya fi kyau: yin amfani da irin wannan gawa ya fi sauƙi a ƙayyade yadda sabo yake. An adana kifin na dogon lokaci idan yana da idanu masu duhu, ƙusoshin ƙira, denti kuma ya kasance bayan ya matsa. Kada ku sayi kifi tare da nama mai haske mai ja. A cikin kifin da aka girma a cikin yanayin halitta ba tare da ciyar da abinci mai launin ba, launi na gawa shine ruwan hoda mai haske.
Dabarun masu siyarda da ke neman ƙara yawan nauyin kifayen kuma suna ba shi cikakkiyar fitowar mutum ana nuna su ta hanyar sikeli mai ɗumi, ruwa mai gudana lokacin da aka matse shi. Don salting, kifi ba tare da warin da aka ambata ba ya dace. Dole ne ta sami tsumma mai tsabta mai tsabta, fata mai laushi ba tare da lalacewa ba da filletar roba tare da farin jijiya.
Kafin saltsut kifi, ana buƙatar yanke shi:
- Sanya kifin a jikin katako kuma, yana motsawa daga wutsiya zuwa kai, tsaftace ma'aunin a bangarorin biyu. Wannan mafi dacewa an yi shi da babban wuka na dafa abinci.
- A hankali, don kada a yi mashi da gangan a cikin cizon wuya tare da wuka, a yanka ciki. Cire hanji da yatsunsu. Tare tare da su cire kwafin jini da fim daga kogon - suna ba da haushi.
- Idan akwai caviar, sanya shi a cikin kwano daban. Kurkura kuma tsaftace kifin mai gutsi sosai da ruwan sanyi.
- Tare da wuka mai kaifi sosai, yanke shugaban da wutsiya, cire ƙusoshin.
- Aauki wuƙa tare da mawaƙa. Bayan kama fata a kusa da sashin kai, a hankali ka ja shi zuwa wutsiyar don cire shi. Don haka yi dayan gefen.
- Cire fillet daga kunya. Cire ragowar kasusuwa a gawa tare da hancin.
Don kiyaye nama mai jurewa, ya kamata a tsabtace kifin ba tare da matsanancin matsin lamba ba. Idan bile din ya zube har abada, kurkura ƙoshin ciki da sauri-wuri da ruwa, bi da tare da apple cider vinegar ko lemun tsami ruwan 'ya'yan itace, sannan kuma kurkura sake.
Na gida rigar masara kifi girke-girke
Kowane kifi za a iya gishiri a cikin busasshiyar wuri ko rigar. A cikin yanayin farko, yi amfani da cakuda salting, a cikin na biyu - brine. Godiya ga brine, naman kifi shine m, m, yaji. Don shirya brine ga kowane lita na ruwa, kai 90 g na tebur gishiri, 25 g na sukari da 15 ml na vinegar. Daga kayan yaji zaka iya ɗaukar ganyen bay, coriander da peasice allspice.
Tsarin girke-girke na mataki-mataki don salts trout in brine:
- Tafasa ruwa. Sanya gishiri, sukari, kayan yaji a ciki.
- Lokacin da gishiri da sukari sun narke, zuba a cikin vinegar kuma kashe murhun.
- Saita brine na yan 'yan awanni don kwantar.
- Yanke kifi a daidai rabo.
- Sanya fillet din a cikin kwanon rufi ko tire.
- Iri ruwan da aka kwantar da shi, sannan a cika shi da kifi.
- Rufe murfin kuma sanya shi a cikin firiji. A cikin kwana biyu kifi zai kasance a shirye.
Salting kifi a gida ana yinsa da sauri kamar haka, amma ga kowane kilogram na fillet suna ɗaukar lita na ruwa da 4 tablespoons na gishiri da sukari. Ba a saka kifin da aka bushe ba a cikin firiji. Ya kamata ya tsaya a zazzabi a daki na awa biyu, bayan haka ana iya ci.
Spice Trout Express Recipe
Don gishiri kilogram na kifi, kuna buƙatar 90 g na gishiri, 750 ml na ruwa, 50 ml na kayan lambu, 15 ml na vinegar, asalin bay 3, albasa, 8 Peas na baƙar fata.
Tsarin dafa abinci:
- Gishirin an narke shi a cikin rabin lita na ruwan sanyi.
- Fillet, a yanka a kananan yanka, an saka shi a cikin faranti kuma an zuba shi da ruwan gishiri.
- Kifin ya rage ya tsaya akan tebur. Bayan sa'o'i 2, ana warware matsalar.
- Gilashin ruwa tare da ruwan inabi an sanya shi a cikin kifi.
- Bayan minti 5, kifin yana jefa cikin colander.
- Barkono, lavrushka, man kayan lambu ana haɗa su da kifi mai gishiri. Dukansu sun gauraye.
- Bayan mintina 15, kicin ɗin ta shirya tsaf.
Yadda ake ɗanɗano kifi mai gishiri a gida a hanyar bushewa
Kafin bushe gishiri, ba lallai ba ne a cire fata daga kifi kuma a cire kasusuwa. Ya isa kawai a yi karkara a bayan tare da kunya. Haɗa gishiri biyu na gishiri da ɓangare na sukari, farin barkono ƙasa da choppedan yankakken ganye mai laure. Yin amfani da wannan cakuda, haɗa kifin kifi a ciki da waje. Tabbatar cewa kuna dacewa da "aljihu" a cikin murfin. Kunsa kifin da aka yayyafa a tawul kuma ɗaure shi da zare. Kunsa daman da takarda a kai. Sanya kifi a cikin firiji. A cikin kwanaki uku zuwa hudu na gaba, juya kifi sau da yawa daga gefe zuwa gefe. Canja takarda mai bushe don bushewa kamar yadda ake buƙata. Lokacin da kifi mai gishiri, cire fata da ƙashi, ragowar cakuda. Man shafa da fillet tare da man sunflower.
Girke-girke na salts kifi a gida a cikin Yaren Finnish
Kayan kifi:
- Yankunan kifi da aka shirya (1 kg) a saka a cikin tire tare da fata a ƙasa.
- Yayyafa yanka tare da cakuda gishiri (60 g) da sukari (25 g).
- Shirya kifi da sprigs na Dill. Yayyafa kifi mai yalwa tare da brandy ko vodka.
- Rufe tray tare da fim ɗin manne kuma bar shi a kan tebur.
- Bayan sa'o'i 3-4, lokacin da gishiri ya narke, kuma kifi ya fara ruwan 'ya'yan itace, cire akwati a cikin firiji.
A cikin rana za ku sami kyakkyawan salted naman for sushi. Kuna son saltier? Jira wata rana, kuma kifayen za su kasance cikin shiri.
A Kamchatka, an shirya bushewar salted bushe a wata hanya dabam. Don kilogram na kifi, ɗauki 6 tablespoons na m gishiri da sukari 3 na sukari. An yanka gurasar da filet tare da fata a yayyafa tare da cakuda, sannan a shimfiɗa shi a kan masana'anta auduga mai bushe (lilin) a saman juna. Fata ya kamata ya kasance a waje. Bayan haka, kifin yana nannade a zane.
Theaƙƙarfan ya kamata ya zama irin wannan cewa ƙwayar ta mallaki ruwan da zai fito daga cikin fil har tsawon kwana 2-3. Kunsa kifin da wuya, amma ba m.
Yayyafa kifi ya kamata a saka a kasan shiryayye daga cikin firiji. A rana ta biyu, zaku iya tura shi ku ɗanɗano shi. Idan naman yayi gishiri sosai, ƙara gishiri da sukari. A rana ta uku, an cire naman. Kyannen daskararren gishiri wanda aka bushe za'a iya ajiye shi na dogon lokaci, amma a firiji ne kawai, a nade a takarda.
Yadda za a iya gyada kifi caviar a gida
Kafin jakadan, an sanya caviar a cikin sieve kuma an wanke shi da ruwan sanyi, an cire pail ɗin. Qwai da aka saki daga fim ana tura su a wani akwati inda aka zuba su da maganin. Ya kamata brine ya zama sau 2 fiye da samfurin salted. Don shirya brine ga kowane lita na ruwan dumi kai 60 g na gishirin teku da 30 g na sukari. A cikin maganin caviar ya ta'allaka ne a mintuna 10-20. Bayan haka an sake jefa shi cikin colander, yana barin magudanar ta malale. Ana ɗaukar caviar da aka shirya zuwa gilashin gilashi, an rufe shi kuma an adana shi a cikin firiji don ba fiye da kwanaki 75 ba.
Girke-girke na salting trout caviar a gida (bushe bushe):
- Cire pails, sa qwai (1 kg) a cikin sieve. Kurkura tare da ruwan gishiri mai gishiri.
- Canja kwai zuwa kwano. Ara 5 tablespoons na gishiri da cokali 2 na sukari.
- M, don kada ku lalata qwai, Mix.
- Bayan minti 10-15, matsawa qwai don magudana ruwa mai yawa a cikin cheesecloth.
- Sanya samfurin da aka gama a cikin kwalba na gilashi.
- Lokacin da aka rufe, aika zuwa firiji. Bayan sa'o'i 3-4, kuna iya cin caviar.
Idan caviar ya yi gishiri sosai, a shafe shi na mintina 3-4 a cikin ruwa mai ɗumi. Matsakaicin ruwa zuwa samfurin shine 2 zuwa 1. Sa’an nan, tare da gauze ko sieve, magudana ruwa.
Da ke ƙasa akwai bidiyo akan yadda ake amfani da giyar gishiri a gida. Ta amfani da girke-girke na babban jagora "Wannan dandano ɗaya" wanda Mikhail Gaseneger ya yi, zaku iya dafa kifin gishiri a cikin awa ɗaya kawai.
