Indlela Yokupheka I-Flounder

Akuwona wonke umuntu owaziyo ukuthi kuyisiko ukubiza i-flounder hhayi uhlobo oluthile lwezinhlanzi, kodwa izinhlobo eziningana ezinjalo ngesikhathi esifanayo. Abaqhamukayo - abamele imindeni ethile yezinhlanzi zasolwandle olwandle-indawo yokuhlala ngokuvamile ikhetha izindawo ezingasogwini, zingabonakali ngaphandle (uhlobo lwama-oblate namehlo kolunye uhlangothi lwekhanda). Ekuphekeni, ikakhulukazi eNtshonalanga Yurophu, kunezinketho eziningi zokupheka. Izitsha ezingcono kakhulu ezivela kule nhlanzi zibizwa ngokuthi "sel", futhi isondlo esiphundu kunazo zonke sibizwa ngokuthi "halibut".

Laba bapheka bayazi zonke izinzuzo zaloluhlobo lwemikhiqizo - okumnandi okumnandi, ngenyama yethenda, engalungiswa ngezindlela ezihlukahlukene. Kodwa-ke, ukukhetha okupheka okupheka ukupheka, okungazwakalisa izikhathi eziningana ukunambitheka kanye nezimfanelo eziwusizo zezinhlanzi.

Kubalulekile ukukhumbula ukuthi akunakwenzeka ukulungisa ngokufanelekile ngaphandle kokubheka imithetho ethile. Isibonelo, ukuze ulondoloze ukunambitheka kwezinhlanzi uma usika, kuyadingeka ukuthi ushise isidumbu ngamanzi abilayo ngaphambi kokuhlanza kusuka esikalini, emva kwalokho unganciphisa ikhanda, ingxenyeni yesisu, futhi ulahle ingqimba engenhla yesikhumba namaphesheni. Ngaphezu kwalokho, ngaphambi kokuba ulungise ukuqhuma, kufanele uxoxwe ngokucophelela kufulawa - lokhu kuzosiza ukuqeda ukunambitheka nokuvutha okuthile. Futhi indlela engcono kakhulu yokugcizelela izakhiwo ezimangalisayo zokugaya kakhulu ukusetshenziswa kwe-thyme powder (isetshenziswe ngaphambi kokugcoba) noma u-anyanisi-anyanisi, omhlophe noma utamatisi omnandi (okuphelele okwenziwe ngomumo, okwamanje ukudla okushisayo).

I-recipe yendabuko (ejwayelekile) yokudala isidlo esiphundu se-flounder inikeza imikhiqizo elandelayo: inhlanzi (ama-gramu angu-500), u-anyanisi (200 amagremu), i-ketchup noma utamatisi unamathela (100 ml.). Uyodinga futhi ukudlala ukudla, usawoti omncane, ezinye izinongo kanye nemifino, kanye namafutha omquba wokufryisa. Uma ufuna ukufunda ukupheka ngendlela efanele, landela imiyalelo - hlanza inhlanzi, ulahle amahlumela kanye ne-viscera, uhlanganise kahle ngoshukela nosawoti bese ubeka eceleni kwesigamu sehora kuya eceleni. Ngenkathi isidumbu sidakwe, ungayinquma izindandatho ze-anyanisi, uzifake umbala onobugolide obunamafutha emifino, bese ufaka isigamu seglasi yamanzi kanye nokwenza isobho noma utamatisi unamathele. Okulandelayo, udinga ukugubha ama-breadcrumbs bese uhola kuze kube yilapho uthola izinhlangothi zombili zegolide - emva kwalokho inhlanzi ingadluliselwa emafetheni futhi iphuze nge-tomato sauce ezogcizelela ukunambitheka okumangalisayo kwesidlo. Kungcono uma bobabili i-sauce nezinhlanzi zisashisa, okuzozivumela ukuba zihlanganise futhi zigcizelele umdwebo womunye nomunye.

Lungiselela ukujula kuhhavini - indlela ayikho ngokushesha, kodwa ikuvumela ukuba ufeze umphumela omuhle. Inhlanzi emva kokucubungula okunjalo iba yiphunga elimnandi futhi elomileyo, igcina zonke izinto eziwusizo namavithamini. Ukuze wenze lokhu, kubalulekile ukunakekelwa isethi eyisisekelo sezithako: empeleni ukhala (550 gr.), Utamatisi (300 gr.), I-Lemon (1 pc.), Kanye nemifino nazo zonke izinhlobo zezinongo. Ngaphambi kokuba ulungise ukuqhuma, kufanele ihlanzwe, ifakwe kahle futhi ifakwe, ichithe ngamanzi alamula futhi ithunyelwe esiqandisini amahora ambalwa. Ngalesi sikhathi, kufanele usike utamatisi ube yi-cubes bese usika imifino, futhi emva kwesikhathi esimisiwe, lapho inhlanzi ingaphuthelwa, yonke imikhiqizo ingathunyelwa ezinqabeni eziningana kwisitsha sokubhaka. Okuqhubekayo - indaba yobuchwepheshe: isidlo sifakwa kuhhavini ngesigamu sehora, emva kwalokho, uma ubuso bengakaqali ukushisa, ungawufafaza ngemifino bese uyibuyisela kuhhavini ngomunye umzuzu 5-10. Kubaluleke kakhulu ukuqapha inqubo, ngaphandle kwalokho utamatisi uyomisa futhi ushise. Ngaphezu kwalokho, akufanele uvumele izinhlanzi ukuba zomile - kulokhu, zizolahlekelwa usizo, ungakhulumi ukunambitheka okuyingqayizivele.