Umzimba womntu udinga iivithamini ezithile kunye nama-microelements. Ngokomzekelo, intlanzi yolwandle ngumthombo we-calcium, i-phosphorus, iprotheni nezinye izinto ezibalulekileyo. Ukubandakanywa ngokufanelekileyo kweentlanzi kwiimenyu kuncedi ukuba kungadli kuphela ukutya okunempilo kunye nokuhlwaya, kodwa kubangele nokuba negalelo lomzimba kunye nokuhlaziywa komzimba.
Enye yezona ntlobo ezidumileyo kunye nezithengiweyo zeentlanzi zasolwandle yi-mackerel. Le ntlanzi inentlanzi iqukethe inani elincinane lamathambo, okwenza kube lula ukunqumla. Inyama ye-mackerel isona sinamafutha, yingakho kukulungele ukuyikhetha ngaphambi kokupheka. Ndixelele indlela yokulungiselela i-marinade ye-mackerel. Ukubunjwa kwe-marinade, ngokwemvelo, kuya kuxhomekeka kwindlela ekufuneka iqhubeke ukupheka inhlanzi.
I-marinade ye-mackerel e-salting e-spicy
Ewe, into yokuqala efika engqondweni kukuba i-mackerel ayikwazi ukupheka kwakhona, inhlanzi ekhethiweyo yinto enhle kakhulu. I-marinade ye-mackerel e-spicy salting ingahluka kakhulu, ikhokelwa yintliziyo yakho kunye nokucinga. Siza kunika iindidi ezahlukahlukeneyo ukusuka ekubalweni kwi-1 kg yeentlanzi ezinqabileyo kunye neentlanzi.
Izithako:
- amanzi aphethwe yi-carbonate - 1.3 ilitha;
- ityuwa e-iodidi-2 tbsp. iipuni;
- izaqathe - i-1 piece;
- Iqabunga le-laurel - ama-2-3 amaqhosha.;
- Imbewu ye-cumin okanye i-fennel - ½ tsp;
- anyanisi - 1 pc.;
- ushukela - 1 tbsp. isipuni;
- i-hops-suneli- 2 tsp.
Ukulungiselela
Sifaka iinqatyi, sinqume ngeesondlo ezaneleyo, uhlambulule i-anyanisi kwaye usike ngeentsiba. Beka iifakwe ze-mackerel kwi-container enegesi okanye iiglasi, ehamba kunye ne-anyanisi kunye ne-karoti, ufafaze umxube weetyuwa, iswekile kunye neziqholo . Siphalaza onke amanzi agqabileyo kwaye sishiye iiyure eziyi-8-10.
Mackerel kwi-marinade yesardard
Ingongoma ye-anyanisi okanye igalikhi ayiyithandwa ngumntu wonke, unokulungiselela i-marinade ngaphandle kwezi zithako.
Izithako:
- ityuwa e-iodidi-2 tbsp. iipuni;
- iviniga 9% - 2 tbsp. iipuni;
- amanzi aphethwe - iikomityi ezimbili;
- Iipestile zepilisi eziqhumisayo okanye ezimnyama - 10-12;
- ipoward powder (powder) - 2 tbsp. iipuni;
- ushukela - 1 tbsp. isipuni;
- Iqabunga le-laurel - ama-2-3 amaqhosha.;
- ioli yomnquma ixinzezelekileyo ebanzi- 5 tbsp. iipuni.
Ukulungiselela
Ubilise amanzi, yongeza ityuwa kunye noshukela kuyo, emva kokuthulula, ipilisi, iqabunga le-bay leaf kunye nesardard. Ubilise ubushushu obuncinci malunga nomzuzu, upholise, udibanise neviniga kunye nebhotela, uthele le fillet ye mackerel. Sisebenzisa i-glassware okanye i-enamel.
Nangona kunjalo, akubona bonke abayithandayo i-mackerel ekhethiweyo, ngoko ke kunokwenzeka ukupheka iintlanzi ngokuhlukileyo, kuphela emva kokumhlekisa.
I-smoker mackerel iyona nto ifanelekileyo kwikhaya lomsi. Ukuba ungenayo enye, unokupheka intlanzi kwi-grate phezu komlilo-into ephambili kukuba ukhethe imithi efanelekileyo kwaye ugcine ukushisa kokushisa. Kodwa ngaphambi kokutshaya kuhle ukuyigcina kwi-marinade. I-marinade ye-mackerel yokubhema ilungiselelwe ngeendlela ezahlukeneyo. Ngamanye amaxesha kunokwanela nje ukubamba intlanzi ngeeyure ezimbalwa kwiibhiya okanye iwayini elimhlophe - inyama yayo iya kuba yinto enomdla ngakumbi. Kwaye unokwenza okunye.
Marinade ngenxa ye-mackerel eshushu
Izithako:
- i-mackerel (iifayile) - ii-4.
- ityuwa - 1 ithisipuni;
- i-hops-suneli - 1 ithisipuni;
- ukhilimu omuncu 15% umxholo weoli - 150 g;
- - 12-15 amasebe.
Ukulungiselela
Ukhilimu omuncu wongeza i-dill edibeneyo, ityuwa kunye ne-hops-suneli, ukugubungela, ukugubungela iifayile kunye nale mxube ngokufanelekileyo, gxininisa ngokucacileyo ifilimu uze ulinde iiyure ezine-4. Emva koko, intlanzi iyabhema ngaphezu kwamalahle ashushu.
Nangona kunjalo i-marinade ehamba phambili ye-mackerel kwi-grill-ayinandaba nokuba uyayitshisa okanye upheke i-kebab shishe kwintlanzi, okanye uyibhaka nje - yiwayini elomileyo elingenayo i-sulfate. Ungayongeza iziqholo kuwo, kodwa ungayidluli. Intlanzi yeentlanzi kufuneka ivezwe.