Le nhlanzi imelela umndeni we-salmon. Itholakala olwandle lwaseJapane, e-Okhotsk naseBering. Izakhiwo eziwusizo zale nhlanzi ziye zaziwa isikhathi eside. Ngakho-ke, kunconywa ukuba udle izondlo eziningi zokudla.
Izakhiwo eziwusizo zezinhlanzi kunji
I-100 g kuphela yale nhlanzi iqukethe i-vitamin C yansuku zonke, okudingekayo ukuze igcine umsebenzi wesistimu yomzimba womuntu. Ngaphezu kwalokho, kune-iron, i- magnesium , ne-naacin ngaphandle. Zonke lezi zinto zisiza ukuqinisa izinwele nezipikili. Amavithamini B, abuye avele ezinhlanzi, adingekayo ukuze alondoloze ubusha besikhumba.
Okuqukethwe okuphansi kwe-caloric ye-kunji (i-135 kcal nge-100 g) ikuvumela ukuthi uyidle ngisho nalabo abalandela ukudla futhi bafuna ukuqeda amakhilogremu ambalwa.
Indlela ukupheka fish kunju?
Indlela elula yokwenza le nhlanzi ibe yisidlo esiwusizo nesinomsoco ukuwubhaka kuhhavini.
Izithako:
- inhlanzi yonke yangaphandle;
- 1 anyanisi;
- amafutha yemifino;
- usawoti, pepper ukunambitha.
Ukulungiselela
Inhlanzi kufanele iguqulwe, isuse amahlombe, ikhanda nomsila. Qaphela ukuthi umbala wenyama yenhlanzi ye-kunji ingaba mhlophe noma i-pink. Esikhathini sokuqala, i-out yabanjwa entwasahlobo, futhi okwesibili, ekwindla.
Ngemuva kokuba isidumbu sageza, faka isilwane esikhwameni sokubhaka futhi ubeke amafutha ngamafutha yemifino. U-anyanisi uthathe amasongo ayisigamu awubeke ngaphakathi kwesidumbu, okungukuthi, e-peritoneum. Usawoti we-Carcass, i-pepper ukunambitha bese uhlolisisa ku-foil. Beka ishidi lokubhaka kuhhavini eliphefumulelwe bese ubhaka izinhlanzi ngamaminithi angu-25-60, kuye ngobukhulu besidumbu kanye nezici zeplate. Hlela ukulungiswa kwesidlo, ungenza ukusika ngommese. Umbala wenyama kufanele ushintshe. Uma inyama yayine-pink elula, kufanele ibe mnyama kancane. Endabeni lapho inhlanzi ibomhlophe, ithola umthunzi omncane.
Khonza izinhlanzi ngesitsha esihlangene samazambane abilisiwe noma imifino ehlanzekile.