Indlela yokucoca i-trout ekhaya, uya kufunda kule nqaku

Uninzi lwabafundi beentlanzi ezibomvu kunye ne-caviar baye bazama ukunciphisa ukutya kwabo okuthandayo, kodwa kwakunqabile ukuba kube mnandi. Emva koko, kungekhona kuphela iresiphi kunye nolwahlulo lwazo zonke izithako eziyimfuneko kubalulekile, kodwa kunye nemeko ye-trout caviar (intlanzi ngokwayo) kunye nokutsha kwayo. Unalo ityuwa kungekuphela nje kwintlanzi, kodwa i-fresh-frozen. Indlela yokucoca amaqanda e-trout, siya kuqwalasela kweli nqaku.

Ngokuqhelekileyo abantu banikela ukhetho lwabo lokuthenga i-caviar, abangafuni ukungcola nokulungiselela. Kakhulu ngelize. I-caviar yayo ayiluncedo kuphela, kuba uyayifaka kwimveliso emitsha, kodwa nayo i-tastier, ngamanye amaxesha kuvela ngamanye amaxabiso ukuba i-caviar ibanjwe ngentlanzi enkulu. Inzuzo yodwa ye-caviar yasekhaya yinto yokuba ayikwazi ukugcinwa ixesha elide, kufuneka ichithe ngaphakathi kungaphantsi kweentsuku ezimbini ukususela kumhla wokulungiselela, kwaye kufuneka igcinwe kwisitya esivaliwe ngokuqiniweyo, sihlambulule kwisiqandisisi.

Ngaphambi kokuqhubela ngqo kwi-caviar ye-salting neentlanzi, kufuneka ulungiselele ngokucophelela. Siyilungisa indawo yokusebenza: uhlambe ngokucokisekileyo itafile, ibhodi kwaye ubukhalile iqela ukusika intlanzi. Siyilungisa umxube weetyu kunye nezithako ezifunekayo. Sithenga okanye sibambe i-trout, sihlambe ngokucokisekileyo kwaye siqhubeke. Indlela yokucoca i-caviar ye-trout, siya kufunda emva kokuba izixhobo ezisisiseko zilungele.

Okokuqala, lungiselela isivuno esihle, isitya esinzulu, amanzi abilisiwe. I-salt ye-trout caviar ngokwayo ayinzima kakhulu, into ephambili kukuba kususwe ifilimu. Ukuze ifilimu ishiye i-trout cavity ngaphandle kobunzima, kuyimfuneko ukubeka i-caviar kwisihlunu kwaye uyinciphise imizuzu engama-15 kuya kwe-30 kumanzi ashushu (ukuya kuma-80 ° C), uze ubenomdla ngokutsha ngomoya kwaye uvumele amaqanda adlule kwi-sieve efanelekileyo. Ukususela kwinqanaba lokuqala lingakhange lihle kakhulu ngenxa yokuba i-sieve ikhethwe ngokungafanelekanga. Ukuzama ukudlula amaqanda e-trout nge-sieve encinci kunamaqanda, uyawachoboza kwaye ufumane umonakalo endleleni. Ukuthintela oku kungenzeki, kuyimfuneko ukuba ube nesihlunu sesayizi esifanelekileyo kwifama okanye kwi-colander yeplastiki, njengoko isondele ubukhulu bamaqanda ngangokunokwenzeka. Ukuba akukho nanye kulawa mafama, ngoko, ukuba usususe ifilimu, kufuneka unciphise i-caviar kwakhona imizuzwana eminzini uze udibanise, ukwenzela ukuba amaqanda ahlukane nobunzima. Ufefe kancane i-lemon phezulu.

Ngaphambi kwamaqanda e-salting ye-salt, kufuneka ulungise i-brine okanye i-marinade. Ukwenza oku, faka amanzi abilisiwe, yongeza ityuwa enkulu kwizinga le-170 g ukuya ku-600 ml yamanzi, epholile kwaye uyibeke kwikolander ngemizuzu embalwa, kodwa ingekho ngaphezu kweyesithathu. I-Caviar ayiyiyo intlanzi, unokuyithwala. Ngokomgaqo, i-caviar sele isetyenziswe ngetyuwa ngeli xesha, inokusetyenziswa kwitafile okanye isasazeka kwiisantike. Ukuba ufuna ukuyisebenzisa kamva, kufuneka ulungiselele isitya esinamanzi esilisayo, usihlasele ngamanzi abilayo kwakhona, usibeke apho nge caviar uze uthele ngeoli, emva kokuphefumula. Kodwa masibuyele: akunakwenzeka ukugcina loo maqanda iintsuku ezingaphezu kweentsuku, kuba oku akulona ulondolozo lwamafektri, olunokusetyenziswa ngaphakathi kwenyanga emva komzuzu wokulungiselela.

Sathetha ngendlela yokucoca i-caviar ye-trout, akukho nto ilukhuni kule nto, ngoku siza kuqwalasela ngokucacileyo inkqubo ye-salting trout. Umxube we-salting i-trout yenziwe ngolu hlobo lulandelayo: thabatha ityuwa enkulu kunye ne-ushukela ngokulinganayo, ukuxuba. I-kilogram enye ye-trout entsha iya kufuna i-120 g yalo mxube. Kuye kwongezwa i-20 g emnyama epilisi, amaqabunga ambalwa aphakathi. Khumbula ukuba intlanzi kufuneka ibe neyakhe ingcamango, kunye nexesha lexesha-kufuneka lixhaswe ngaphandle kokuphazamisa. Ngetyuwa, intlanzi ebomvu kunzima kakhulu ukugqithisa, kunempahla enqabileyo yokucwina kweseyile eninzi njengoko kuyimfuneko.

Ngoku qhubeka usika i-trout. Cima iingxenye ze-caudal ne-cephalic, iifom, zivule isisu kwaye zikhuphe i-caviar. Yinqumle isidumbu sesincinci sibe ngamaqhekeza, ngoko kuvela umcaka omhle. Sithatha ingqungquthela yenkomo, siyinqumle emva, siyaphambuke kancinane ukusuka kumgca we-dorsal fin ukuvelisa iqela. Khawuleza kule nkqubo akufuneki ukuba, ummese kufuneka uzive apho iindawo eziphambili ze-trout zikhona. Ukuthuthela emthonjeni weentlanzi, siyaqhubeka sihlula, sibopha, sisinyama, sizama konke okusemandleni ukuba sishiye iimbambo phantsi, siqhubeke "nokuchithwa kwesisu" se-trout. Ngendlela efanayo esenzayo ngesiqingatha sesibini, kuphela ngeli xesha sigoba umnqamlezo kunye nezimbambo, sizama ukuhlukana nabo ngokubanzi kunokwenzeka kwi-trout inyama elukhumbeni.

Ngenxa yoko, enye inyama ye-trout ifanele ifunyenwe elukhumbeni kunye nenxalenye ephambili ngesimo somlenze kunye neembambo kunye nomlinganiselo omncinci wenyama. "I-Skeleton" inokuthi isetyenziswe okanye ifakwe kwintloko kunye nomsila ngokupheka kwesobho seentlanzi.

Sithatha i-nonmetallic (ngokuqinisekileyo!) Ikhonkco, uthele umxube onosawoti kwizantsi, faka amaqabunga e-laurel kunye nepepper enomnandi kunye neepere. Sibeka isiqalo sokuqala se-trout phantsi kwesikhumba kwaye siwugubungele ngobuninzi bomxube, faka amanye amaqabunga amathathu e-laurel kunye ne-peppercorns, faka isicatshulwa sesibini phezulu ukuze "intlanzi yonke" ifumaneke. Kwaye uphinde ufefe ngomxube onosawoti. Gubungela isitya esilungelelwe kakuhle kwaye usibeke ebusweni kwiqondo lokushisa elingekho ngaphezu kwe-10 C, libale iintsuku ezimbalwa (ubuninzi bezona zintathu), ukucoca i-trout iphelile. Ngaphambi kokusetyenziswa, i-trout isuswe kwisitya, isasaza kwipilisi okanye isitya ukuze udle i-juice engaphezulu, ufefe nge-lemon, uze usike uze udle.

Ngoku uyazi indlela yokucoca i-trout caviar kunye nentlanzi ngokwayo. Bon appetit!