I-Mackerel (i-mackerel) iyinhlanzi ebalulekile yezohwebo, eyinambitheka kakhulu kanye nezimfanelo zokudla okunomsoco, iyamnandi ngamafutha, enomzimba onothando, cishe ngaphandle kwamathambo amancane. Le nhlanzi iyisitolo sokugcina izinto eziwusizo kakhulu ezidingekayo emzimbeni womuntu, okungukuthi: amaprotheni, amafutha, amavithamini, ama-microelements, i-Omega 3 ne-Omega 6 fatty acids.
Ukusetshenziswa njalo kokudla kwama-mackerel kunomphumela omuhle kakhulu emzimbeni jikelele womzimba womuntu, kwandisa ukwelashwa futhi kuvimbela ukuvela nokuthuthukiswa kwezifo ezihlukahlukene. Ngokuvamile, le nhlanzi i-super-megadapose, kanye ne-herring ne-saumon izinhlanzi zokudla kwezinhlanzi zincoma ukuthi zisebenzise njalo ukudla.
Singakwazi ukulungiselela ama-mackerel ngezindlela ezihlukahlukene, kodwa-ke, sinesithakazelo enhle kunazo zonke, ukuze inqubo yokupheka inhlanzi ayilahlekelwa usizo futhi ayitholi okungadingekile noma, ikakhulukazi, izakhiwo eziyingozi.
Njengoba sazi, izindlela zokupheka ezinempilo, ungafaka ukubilisa (kufaka phakathi ukuqhuma), ukuvutha (okungukuthi, ukukhetha) nokubhaka.
Sizobhaka izinhlanzi ezithombeni, hhayi ngendlela evulekile, ngakho-ke angeke idlulele futhi zizophuma ikakhulukazi ezinomsoco futhi ezihlwabusayo.
Iresiphi ye-mackerel ebhalwa ku-ovini
Izithako:
- i-mackerel enekhanda - 1-3 izingcezu;
- ilamula - ucezu olulodwa;
- i-garlic - izinyo 1 ngezinhlanzi ngezinhlanzi;
- ama-aromatic herbs (parsley, coriander nabanye);
- amafutha yemifino noma amafutha.
Ukulungiselela
Inhlanzi ihlanjululwe, isuse imishanguzo, uhlanza kahle isisu esiswini, hlanza ngamanzi abandayo bese usula i-napkin. Sizobhaka zonke ama-mackerel ngokugcwele, ziboshwe esikhwameni esikwehlukile se-foil. Sinqamula lesi siqeshana ngamashidi wesayizi esifanele bese sibilisa ngamafutha. Esikhathini esiswini esiswini senhlanzi ngayinye sifaka eluhlaza, i-clove eyi-garlic echotshoziwe kanye no-1-2 tincetu zelamula. Uma ufuna, ungagcoba inhlanzi ngamafutha (emva kokubhaka, umbala uphendukela ngegolide), noma kunjalo, lokhu akudingekile. Siphakamisa i-mackerel enhlakeni, sibeke ebhodini lokubhaka bese siyibhaka kuhhavini elifudumeleyo ekushiseni okungaba ngu-180 degrees C kuze kube sekulungele.
Kungakanani ukubhaka ama-mackerel ku-foil? Kude isikhathi ukubhaka izinhlanzi akufanele, isikhathi esanele sokulungiselela okuphelele - cishe imizuzu engu-25-30.
I-mackerel enezinyosi eziphekwe ngesikhumba
Kule nguqulo, lo mgwaqo kufanele ususwe ngokucophelela. Uma ususa ikhanda, khona-ke ungenza ngokunembile inhlanzi esuka kumumo ovundlile futhi usakaze ukugxila kuwo. Khona-ke senza njengalapho silungiselela imiqulu noma ukuthunga. Ukuhlukahluka kokugcwalisa kungaba okuhlukile: inhlanzi ingafakwa nge-anyan-mushroom mix with the addition of nut nuts, mhlawumbe irayisi abilisiwe kanye imayonnaise.
Ungakwazi ukupheka nokufaka izinto ezithakazelisayo.
Izithako:
- ama-oliva asemancane amisiwe-izingcezu 10-15;
- ikhasi elibomvu elibomvu - ama-1-2 ama-pcs;
- ushizi onzima kanzima - cishe ngo-150-200 g;
- iqanda elibilisiwe - 1 pc. (ngokuzikhethela);
- imbewu yesesame;
- imifino ihlukile fresh;
- ezinye imayonnaise noma ukhilimu;
- I-garlic, usawoti kanye nezinongo zomhlabathi omisiwe - ukunambitha.
Ukulungiselela
Konke lokhu kufanele kuchotshozwe ngokucophelela ngommese noma ekuhlanganiseni (ungasebenzisa i-blender noma i-chopper). Umsebenti wethu ukuthola i-pasta nge-texture enhle futhi engafani, engafani kakhulu.
Ukushisa okuphekiwe okuphekiwe okubhakabhaka, khipha intambo bese uthathe iziqephu. Khonza ngemifino. Ezingxenyeni eziseceleni ezifanele kakhulu amazambane abilisiwe noma aphekiwe, kuhle futhi ukukhonza imifino enhle, mhlawumbe ngendlela yesaladi.
Ku-mackerel ebhakiwe kuhle ukuhlinzeka ngewayini elikhanyayo (i-white or pink) iwayini letafula.