I-salmon e-pink eqoshiwe - isimangaliso esibomvu

Inhlanzi akuyona ukudla okumnandi kuphela, kodwa, ngaphezu kwalokho, kuyasiza kakhulu. Iqukethe inani elikhulu lamafutha asidi unsaturated, anomphumela omuhle ekuthuthukiseni nasekusebenzeni kobuchopho kanye nomzimba wonke womuntu. Izitsha zokudoba zithandwa kakhulu. Imikhiqizo eminingi yezwe isekelwe kubo, ikakhulukazi amazwe abanikazi bawo ababandakanya kakhulu ekudobeni.

Zonke izinhlobo zezinhlobo ziyasiza, kodwa izinhlanzi ezibomvu zithandwa kakhulu etafuleni futhi zibhekwa njengebiza kakhulu, uma kungenjalo ukuthi zisho, amamaki aphakeme. Lungiselela izinhlanzi ezibomvu ngezindlela ezihlukahlukene. I-elula futhi edumile kakhulu ukugxila kanye nokubhaka okulandelayo kuhhavini.

Okujwayelekile kakhulu kwezinhlobonhlobo ezibomvu etafuleni kungatholakala i-salmon ye-pink. I-salmon eqoshiwe ingumculo omnandi wezinyosi kanye nama-flavour angeke akhulule injabulo kuphela ye-gastronomic, kodwa futhi anikeze umzimba womuntu amavithamini namaminerali adingekayo.

I-saumon eqoshiwe ilungiswe kalula nje. Ukuze wenze lokhu, udinga ingilazi ye-buckwheat, i-anyanisi enkulu, i-saumon egcwele, ibhotela, usawoti, pepper kanye nemon.

Siqala ngokulungiselela ukugcwaliswa. I-buckwheat kufanele ibiliswe futhi igcwale uketshezi olungadingekile. Khona-ke iphariji kufanele lomiswe ku-colander. Sishisa i-pan othosiwe bese ufaka u-anyanisi ochotshoziwe uze ube nsundu egolide ebhotela. I-Buckwheat uthele epanini lokuthosa uphinde uhlanganise konke. Usawoti kanye nopelepele, kodwa kancane, hhayi ukuphazamisa ngemuva kwalokho ukunambitheka kwenhlanzi uqobo. Uma ukugcwaliswa sekulungele, futhi anyanisi uzonikeza ukunambitheka kwawo okuthakazelisayo emgodini, uthele okuqukethwe epanini lokuthosa ibe esitsheni bese ubeka eceleni isikhathi, ukuze ingxube igubungele.

I-salmon yase-pink e-Gutted igcoba futhi igubhe ngaphakathi ngaphakathi ngamathethi we-lemon tincetu eqoshiwe. Bese ubeka iphalenda ne-anyanisi enhlanzi. Ukuze wenze isidlo sibe namanzi amaningi, ungafaka kanye nokugcwalisa nesinye sebhotela. Ukugcwalisa izinto kancane kancane, ukugcwalisa i-salmon ebomvu kakhulu. Kubaluleke kakhulu ukuthi ungadluli, ngoba usongela imiphumela embi yokupheka. Lezinhlanzi zizokwehlukanisa kuhhavini uma zibhaka. I-salmon ephothiwe i-pink kufanele ibheke sengathi iyakuthandeka, njengokungathi ihambile.

Isigaba esilandelayo sithunga izinhlanzi ngezintambo. Senza lokhu ngokuqapha okukhulu, ukuze singalimazi futhi singaphuli i-salmon ebomvu. Izintambo zingcono ukuthatha amandla futhi, ngokungangabazeki, ezikhanyayo, ukuze zibonwe ngokucacile. Khona-ke i-salmon ebomvu, ephekwe ngale ndlela, ifakwe epholiseni, ehlotshiswe ngaphambili ngezingcezu ezincane ze-lemon, ezolisiwe kanye ne-peppered ukunambitha. Esikhundleni sokupheka emanzini, ungamane usebenzise ukugcoba kuhhavini noma usebenzise isidlo sokugcoba. Khona-ke i-salmon ebomvu igcwele yonke indawo, iya ehhavini futhi ihlala lapho kuze kube yilapho ilungele ngokuphelele, okungukuthi, kusukela engxenyeni yehora kuya kwehora, kuye ngobukhulu bezinhlanzi.

Ngenkathi inhlanzi ilungiselela, ungalungisa isidlo sehlangothini "isimangaliso" esibomvu. I-saumon ephuzi eqoshiwe ibhakwe kuhhavini ivame ukukhonzwa ngelayisi omhlophe noma obomvu futhi njalo isaladi eluhlaza. Ilayisi ingamane ibilisiwe futhi yengeze i-curry encane kuyo, okuzofaka ukunambitheka okubabayo ku-dish jikelele kanye ne-flavour ehlukile. Ukwengeza, ama-sauces kufanele ahanjiswe: i-curry noma "eluhlaza" (i-parsley, i-dill ne-basil ixubeke kwi-blender ene-faton fat-fat noma i-yogurt yemvelo kuze kube yilapho kutholakala ubuningi obufanayo). Ama-saladi kufanele abe nemifino nemifino eluhlaza (ukhukhamba, i-zucchini, i-avocado nabanye). Kufanele bagcwale amafutha omnqumo noma uviniga.

I-salmon ephothiwe i-pink ngaphambi kokukhonza ihlukaniswa, futhi izintambo nazo zithathwe kuso (ngempela!). Inhlanzi ingakhonzwa kwisidlo esivamile noma isabelo. Ukudoba izitsha, iwayini elimhlophe lihlala likhonza , kodwa kungcono ukunikeza i-pink eluhlaza ezinhlobonhlobo ezibomvu, ezisiza ukugaya futhi ngokugcizelele kugcizelela ukunambitheka kwesidlo esikhulu.