I-mackerel ithenda inokupheka ngeendlela ezahlukeneyo, kodwa eyona nto ilula kakhulu kwaye idume kwaye yindlela yokupheka iintlanzi kwi-pan yokupanda. Ukucima kunye ne-stewing kwi-pan yokutshiza kuthatha ubuncinci bexesha kwaye kukuvumela ukuba ulawule inkqubo yokupheka ngqo ngokuyijonga. Siyabulela kule nto, intlanzi ayifuni i-overdone, okanye i-vice versa - eluhlaza. Indlela yokulungiselela i-mackerel kwi-pan yocingo efundwa kwinqaku lethu.
Indlela yokufumba i-mackerel kwi-pan yokucoca ngeoli ecocekileyo?
Izithako:
- ifayile ye mackerel - 8 iipcs.;
- umgubo - 75 g;
- ibhotela - 25 g;
- lemon.
Ioli:
- ibhotela - 100 g;
- izityalo ezintsha (i-dill, i-parsley, i-basil, i-thyme, njl.) - 2 tbsp. iipuni;
- ijusi yomlingo - 1 tsp.
Ukulungiselela
Ngaphambi kokucima i-mackerel epanini yokupanda, ibhotela ngobumnene kunye ne-blender kude i-creamy. Eoli, faka iipunipoli ezi-2 zee-herbs ezicutyiweyo kunye nejusi encinci. Ngenxa yesooli enqabileyo, ungathatha imifuno eyomileyo, kodwa kwangaphambili baya kuguqulwa nge-pestle, ukuze baqale iphunga. Sifaka ioli epholileyo kwinqwelo yeoli kunye nokucima isusisi. Sifaka i-sausage kwiqrijini kwaye siyishiye apho ide ipholile.
Siphakamisa umgubo kwaye siwuxube ngetyuwa kunye nepilisi. Silahla i-fishlet fillet ngomgubo, gxininisa i-rests. Ngasecaleni le-pulp, faka iqhekeza lebhotela ngaphandle kwezaziso kunye ne-fry intlanzi ngecala leoli ukuya kumalunga nemizuzu engama-2-3, uze uphendule isikhumba uze ulungiselele enye imizuzu 2-3.
Sisebenzela i-fillet ye-mackerel ngeceke yemononi kunye neqhekeza lebhotela elimnandi, elibekwa phezulu.
I-Mackerel kwi-pan yokupanda kunye ne-creme sauce
Izithako:
- iifayile ze-mackerel - iziqhekeza ezi-8;
- umgubo ngetyuwa kunye nepelepi;
- ibhotela - 40 g.
Umphunga waseBronton:
- ibhotela - 55 g;
- Izikhumba zeqanda - iziqwenga ezi-2;
- I-dijon lwesardard - 1 ithisipuni;
- iwayini elimhlophe iviniga - 2 tsp.
- parsley.
Ukulungiselela
Ukufudumala ipenya yokucoca ngokushisa okuphakathi. Iziqwenga zefayili emgqumeni, i-remains remains. Inyama intlanzi ngebhotela elithambileyo kwaye usasaze i-oiled side kwi-pan yokucoca. Uninzi kangakanani u-fry mackerel epanini kuxhomekeke kubukhulu beentlanzi, kodwa ngokuqhelekileyo kuthatha imizuzu engama-4-5 ukusuka kwicala elithile ngomlilo omncinci.
Ngelixa intlanzi idikiweyo, masenze i-sauce: faka i-yolk, isardard , iviniga yewayini kwisitya kwaye wongeze i-parsley. Ukudibanisa ngokupheleleyo yonke into de i-mass mass.
Ukulungiselela ukulungiselela iintlanzi kunikezwa ngesitya esilunxwemeni sezambatho ezibilisiwe kunye ne-sauce ephekiweyo.
Indlela yokukhupha i-mackerel kwipani yokucoca?
Esi sidlo saseKorea senziwe ngokukhethekileyo ekuthandweni kwendlela yokuqala kunye neendlela zokupheka ezingavamile. Kule recipe, siya kufuna i-kimchi iklabishi, enokuthengwa nasiphi na isitolo sokutya saseMpumalanga, kodwa kulula ukuyipheka ngokwakho, ingakumbi kuba sele sele sidinga ukudibanisa iresiphi ngaphambili.
Izithako:
- makkere mackerel - amathangi a-2;
- Kimchi ulungiselela - 2 izinto + ijusi ngaphantsi kwayo - 3 tbsp. iipuni;
- ushukela - 1 ithisipuni;
- i-oil yeesame - 1 tbsp. isipuni;
- igalikhi - 1 clove;
- I-ginger etyumkileyo-1 ithisipuni;
- esomile isilimi - ukunambitha;
- i-soy sauce - 1-2 tbsp. iipuni;
- amanzi - 1 ½ st.;
- anyanisi - ii-2 ii-pcs.;
- anyanisi eluhlaza.
Ukulungiselela
Kwisitya, xuba i-1/4 indebe yerayisi kwientlanzi ezixutywe nge-garlic eqoshiwe kunye ne-ginger, kunye ne-chili kunye ne-soy sauce. Ngomxube obangelwayo, yongeza ijusi kwi-kimchi uze ubeke eceleni umxube.
Kwi-pan yokucima, sifudumala ioli yesesame kwaye sisasaza intlanzi kunye ne-anyanisi eqoshiwe kunye ne-kimchi iklabishi. Gcwalisa iziqulatho zepen kunye ne-sauce kunye namanzi. Siletha i-liquil to the boil and reduce the fire. Ukulungiswa kwe-mackerel echitshiweyo epanini kuthatha imizuzu engama-15 ukuya kwe-20 phantsi kwesiqhekeza, emva koko isitya sinokuthi songezwe ngexabiso elithandayo le-soy sauce. Khonza nge-anyanisi eluhlaza.