Ungabhaka kanjani ama-mackerel?

Ezweni lokupheka, kunezindlela eziningi zokulungisa izitsha. Phakathi kwabo ungathola okuvamile njengokupheka noma ukugaya, futhi ungathola okungajwayelekile njengokupheka ngamatshe ashisayo noma esihlabathini. Nokho, izitsha ezithandwa kakhulu ziphekwe kuhhavini.

Lokhu kungenxa yokuthi le ndlela yokwelapha okushisa ifana kakhulu nokunambitheka ekubheni kuhhavini. Futhi, ngokulinganayo isebenza ngemikhiqizo, evumela ukuthi kufezwe ukukhishwa kwekhwalithi nokugosa okuhle. Okuhle kakhulu ezinhlanzi eziphekiwe nge-ovini, ngakho-ke isidlo esivela ku-mackerel esinezithombe lapho simelelwa khona emazingeni ahlukene wokugaya, sigcwalise cishe wonke amasayithi abapheki nabapheki. Inhlanzi enhle ngokukhethekile yinhlanzi enjalo, uma ubhake usebenzisa i-grill ekhethekile ye-oven.

Izithako

Ukulungisa isidlo ozodinga:

- mackerel fresh - izingcezu 3;

- Ipulazi elimnyama laseGround ;

- usawoti;

- ukuncelisa izinhlanzi (noma yikuphi);

- imayonnaise - 300g;

- ilamula - 1 pc.

Okokuqala, udinga ukulungisa inhlanzi. Ukwenza lokhu, kufanele uthathe isisu kanye nokuhlanzwa kwamagundane namathole. Ukuqaphela ikakhulu kubhalwa ifilimu emnyama. Uma ubhaka ama-mackerel kanye nalo, khona-ke ukunambitheka kwezinhlanzi kuyoba buhlungu, futhi iphunga layo lizonikwa isikhutha. Abanye abantu bakhetha ukukhipha igill noma ikhanda lapho belungiselela. Isenzo esinjalo siyaziqinisekisa kuphela uma izinhlanzi zifakwa usawoti noma zihlanjululwa, kanti le recipe ayidingi.

Ngemva kokuba i-mackerel ihlanzwa, kufanele ihlanjululwe kahle bese isomisiwe. Khona-ke ezidumbu zenza izinto eziguquguqukayo futhi zihlile ngosawoti kanye nopelepele. Bese uxuba imayonnaise, ijusi lemon, ukupheka kwezinhlanzi bese le sauce igubha izibopho. Ngaphambi kokubhaka ama-mackerel, kufanele kufakwe kulo mxube cishe ihora.

Eceleni kompheki ubonisa ukukhetha phakathi kwezindlela ezimbili zokupheka eziphundu kakhulu ezingenza le dish ibe yinto yobuciko yangempela. Ungabhaka ama-mackerel ku-foil. Ukuze wenze lokhu, ugoqwe ngokucophelela futhi ugqoke imizuzu engama-20 ngesikhathi usuphelile ukuya ku-oven degrees 190. Ngesikhathi esifanayo, inhlanzi iyoba yindawo enamafutha futhi ilula kakhulu.

Indlela yesibili ihilela ukusetshenziswa kwegrafu. Ifakwa kumnikazi ophezulu wehhavini, bese usakaza mackerel kuso. Ngamafutha okudonsa, i-pan evamile ihlelwe phansi. Ukubhaka ama-mackerel ngale ndlela, udinga ukushisa kwama-degrees angu-220. Kulesi simo, inhlanzi kufanele ilele kuhhavini cishe imizuzu eyishumi, bese iguqulwa futhi igcinwe kuhhavini enye imizuzu eyishumi. Ukusebenzisa le ndlela, ungathola inhlanzi ephekwe kahle ngaphandle kwamafutha amaningi. Futhi uma uvula i-mackerel, ungaphinda ugcwale i-sauce, okuzoqinisekisa umbala omnandi nokugqwala okukhulu.

Khonza le nhlanzi kokubili kushisayo futhi kubanda. Noma kunjalo, kufanele kukhunjulwe ukuthi i-mackerel inezinambitheka ezahlukene emazingeni okushisa ahlukene, okusho ukuthi ukuhlobisa noma isiphuzo esifanele kufanele kukhethwe. Isibonelo, inhlanzi efudumele ihamba kahle ngaphansi kwe-vodka, futhi kungcono ukusebenzisa ubhiya olubandayo. Kulesi simo, isidlo esibandayo singasetshenziswa kuphela njengendlela yokudla, kanti nesifudumele - njengeyona eyinhloko.