Amaphikishi okupheka ama-sea bass aqala ukujabulela ukuthandwa okwandayo, futhi konke ngoba le nhlanzi iyaba yinto evamile futhi iyatholakala emakethe yethu. Akuyona nje kuphela le nhlanzi enomsoco futhi enamanzi, ama-sea bass nawo angaphekwa cishe nganoma iyiphi indlela: inyama enenhlanzi yezinhlanzi ingakwazi ukumelana nokugcoba, ukubhaka, ukucima kanye nokubhema. Sizokuxoxa ngezinye izindlela zokulungiselela.
I-fish perch ethosiwe epeni - iresiphi
Nokho, i-Sea bass iyanambitha ngokwanele, kodwa ibuye ihambelane kahle nezinongo eziningi kanye namakhambi. Njengengxenye yalesi iresiphi, i-fishletlet yezinhlanzi izokwenziwa ngamakhambi aphunga kanye nama-paprika.
Izithako:
- ilamula - ucezu olulodwa;
- izibopho zasolwandle - ama-4 ama-PC. (ngo-185 g);
- umdwebo we-paprika;
- ibhotela - 45 g;
- ama-aromatic herbs (i-rosemary, i-thyme, i-basil, i-parsley) - 1 1/2 tsp.
Ukulungiselela
Yenza isikhathi se-fishlet fillet ngenhlanganisela kasawoti kanye ne-paprika. Ephasini lokuthosa, qhafaza ibhotela bese uqala ukudoba inhlanzi, uyibeka kuqala. Uma i-fillet ibamba, phenduka bese ubeka amakhambi ahlutshiwe epanini, engeza ikhasi le-citrus. Hlanganisa i-pan yokudoba ukuze wonke amafutha okugcoba aphezu komphetho owodwa, bese uqala ukuwahambisa ngamacilongo, okwenza ulungele. Ekugcineni, uthele izinhlanzi ngamanzi kalamula.
Isiphuzo se-hot perch sekhanda elishisayo
Ukukhetha isidumbu sezilwandle sokunambitha, kuyadingeka ukuyikhulula, uma kunesidingo, bese usika, ususe izinsipho bese usika ikhanda. Ngemuva kokuhlanza izinhlanzi emva kokulinganisa izikali, ungagcwalisa isikhumba somzimba ngengxube yemifino enomsoco, i-garlic noma ezinye izithasiselo ukunambitha. Ngemuva kwalokho, inhlanzi ibhapathizwa nge-brine eqinile (1 kg kasawoti ngamalitha angu-5 amanzi) bese ishiya lapho ngaphansi komshini okungenani amahora angu-18.
Ngemuva kokuba u-salting, inhlanzi isomisiwe, imisa umsila phezu kwezingwegwe bese ithunyelwa ku-smokehouse. Sibhema inhlanzi ngama-degree angu-25 kuya kuma-36 (kuye ngobukhulu). Ukulungiswa kwesidumbu kuzovezwa ngombala obomvu obomvu we-peel.
Indlebe evela olwandle - iresiphi
Izithako:
- i-perch yolwandle (usayizi ophakathi) - 2 izidumbu;
- amazambane - 340 g;
- anyanisi - 95 g;
- izaqathe - 95 g;
- ushiya ama-laurel.
Ukulungiselela
Izidumbu ze-perch kufanele zihlanjululwe izikali, bese uthela ambalwa amalitha amanzi. Shiya i-perch ukupheka imizuzu engama-20, ubeke esitokisini se-soup nezinye izithasiselo ezinomlilo uma ufisa.
Ukuze uthole isobho esidala, u-anyanisi ne-izaqathi awusikiwe, ngoba isobho liphekwe ezimweni zokuhamba, kepha kukhona ithuba lokugcoba imifino ekhaya, ngakho kungani ungayisebenzisi? Hlela imifino eqoshiwe ndawonye bese wengeza emhluzeni. Susa isidumbu se-perch kusukela emhluzeni. Beka ama-cubes amazambane esobho, upheke ngawo imizuzu engaba ngu-10, bese ufaka inhlanzi. Ungakhohlwa ngosawoti.
Iresiphi yokupheka ama-bass olwandle olumnandi ehhavini
Indlela elula yaseMedithera yokupheka olwandle izokunikeza umphumela omangalisayo. Esikhathini iresiphi kunomsila we-pesto , ongathengwa kakade olungiselelwe noma ophekwe ngokusho kokupheka, esasikulungiselele ngaphambili.
Izithako:
- i-perch yolwandle - izidumbu ezimbili (1.4 kg ngalinye);
- ulamula - izicucu ezimbili;
- amagatsha e-thyme - 2;
- i-anyanisi obomvu - 65 g;
- inqwaba yama-parsley eluhlaza;
- i-sauce pesto - 45 g.
Ukulungiselela
Ukuqothula nokukhipha izikali ezivela emzimbeni wezilwandle, zihlanza bese usomile. Hlola inhlanzi ngosawoti, bese ugcoba isisu esiswini ne-pesto sauce. Gcwalisa izinhlanzi ngezindandatho zemi-anyanisi, ubeke i-thyme ne-lemon tincetu. Yenza ukucutshungulwa kwe-oblique ebusweni bezinhlanzi bese ufaka iziqephu ze-lemon. Fafaza ngamafutha bese ubhaka ama-180 degrees ngesigamu sehora.