Yadda za a dafa mackerel a cikin tanda - 5 mataki-mataki girke-girke

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A al'adance Mackerel ya bayyana a teburin da aka sha ko aka gishiri, amma kaɗan ne suka san yadda ake dafa mackerel a cikin tanda. Bugun mackerel yana da dandano mai ƙanshi da ƙanshi, musamman idan an dafa shi da kayan lambu.

Mackerel daga murhun yana da kyau azaman abincin idi. Dandanon piquant tare da tsari mai laushi da mai zaki zai girgiza baƙi. Kuma ba kowane mai kwalliyar kwalliya bane zai iya tunanin cewa asalin abin girke girke shine sanannen kifi.

Abincin kalori na mackerel da aka toya

Amfani da mackerel a kai a kai na ƙarfafa garkuwar jiki, yana inganta ci gaban rayuwa kuma yana da tasiri mai kyau a kan aikin zuciya. A cikin nau'in salted, ana bada shawara ga masu ciwon suga, saboda yana rage glucose.

Fat shine babban kayan kifi. Yana taimakawa cikin yaƙi da yaɗa alamomi da ajizancin fata. Wannan saboda yana haifar da hanyar sadarwar collagen kuma yana hanzarta aiwatar da ayyukan sabuntawa.

Abincin kalori na mackerel da aka gasa a kowace gram 100 shine 165 kcal.

Taimako girke girke

Yi la'akari da ƙididdigar da aka tattara tsawon shekaru don taimaka muku girke-girke mai makaɗaɗa mai daɗi a gida. Kuma idan kun yi komai daidai, har ma halaye masu amfani zasu kasance.

Idan ka sayi daskararren kifi, zaɓi gawar kan-kan.
Kyakkyawan dusar danshi shine mabuɗin juiciness da fa'idar mackerel da aka toya. Ajiye gawa a saman shiryayyen firji na tsawan awanni, kuma gama aikin a yanayin zafin dakin.
Mackerel yana da ƙanshi na musamman. Marinade da aka yi daga lemun tsami da kayan ƙanshi za su taimaka wajen kawar da shi.
Bayan cire kayan ciki, sai a wanke kifin sosai. Kula da hankali sosai don cire fim ɗin baƙar fata daga ciki, in ba haka ba zai ɓata dandano kuma ya ƙara ɗaci.
Don yin mackerel ado na teburin biki, gasa da kai.
Kada ku gasa a kan takarda ɗaya. Arkashin tasirin zazzabi mai zafi, fatar zata manne saman takardar, wanda zai lalata bayyanar. Gasa kan bakin bakin kayan lambu.
Mackerel tana da kitse sosai, saboda haka kar a cika ta da mayonnaise ko miyar taushi. Kar ka manta game da ma'anar daidai lokacin amfani da man kayan lambu.
Tabbatar saka idanu da yawan zafin jiki yayin yin burodi. Idan tanda ba ta sanye da ma'aunin zafi da zafi ba, wata takarda za ta taimaka wajen tantance yanayin zafin. Idan ganyen ya juye dan rawaya a cikin dakika 30, yawan zafin bai fi digiri 100 ba. A zafin jiki na digiri 170-190, ganye zai sami launin rawaya mai haske, a 210 zai sami launi na caramel, kuma a 220-250 zai fara ƙanshi.

Mackerel da aka dafa a cikin tanda tare da ƙari na lemun tsami da ganye ya bar ƙwarewar gastronomic wanda ba a iya mantawa da shi ba. Kuma idan kun ƙara wajan kula da kayan ƙanshi da kayan lambu, za a sami dalilin liyafa ta iyali.

Cooking sabo ne a makala a cikin murhu

Gwangwani girke-girke na makararre, a yanki ko duka, suna da mashahuri mai ban mamaki. Wasu sun hada da amfani da albasa da lemun tsami, yayin da wasu kuma an gina su ne akan yankakken kayan lambu. A kowane hali, shirya kayan ƙanshi da lafiya ba ya buƙatar ƙoƙari mai yawa, kuma har ma mai farawa zai iya ɗaukar kowane girke-girke. Mafi kyawun kayan girke-girke wanda aka toya a ƙasa yana jiran ƙasa.

Kayan girke-girke na gargajiya a tsare

Yawancin matan gida suna shirya abincin kifi don hutu. Idan gishiri ko kyafaffen mackerel na gama gari ne, kifin da aka toya a tanda yana samun karbuwa.

mackerel 2 inji mai kwakwalwa
lemun tsami ½ pc
man zaitun 2 tbsp l.
gishiri, barkono dandana

Calories: 167 kcal

Sunadaran: 17.1 g

Fat: 10.9 g

Carbohydrates: 0.3 g

Da farko dai, shirya kifin, zamu dafa shi duka. Cire kayan ciki da kurkura a ƙarƙashin ruwan famfo. Dry tare da tawul na takarda, shafa tare da cakuda gishiri, barkono da kayan yaji.
Yada fadilan da aka nade a rabi akan tebur. Shirya mackerel, a yayyafa shi da mai na kayan lambu, a sanya 'yan zobban lemon a sama sannan a nannade shi a cikin tsare. Tabbatar cewa babu gibi ko gibi.
Sanya abincin da aka shirya akan takardar burodi kuma aika shi zuwa tanda da aka zana zuwa digiri 180 na rabin awa. Bayan lokaci ya kure, cire daga murhun, bude murfin kuma jira kadan ya huce.

Mackerel na gida da aka toya bisa ga girke-girke na yau da kullun yana da daɗi sosai. Kayan abinci na kayan lambu da kayan miya iri-iri ana hada su da kyau, amma shinkafa, wacce ake ɗauka irin kayan abinci na yau da kullun don abincin kifi, mafi kyau ya bayyana dandano.

Mackerel mai dadi tare da shinkafa da lemo

Kayan kwalliyar da aka yi da tanda ta dace da abincin dare.

Idan kuna shirin liyafa kuma kuna ƙoƙari ku ba baƙi mamaki, yi amfani da girke-girke mai zuwa. Kifi mai laushi hade da dadi, mai dadi da kuma cike mai haske zai ba kowane mai kwalliya mamaki tare da kallon-bakin sa da kuma kamshin sa mai ban mamaki.

Sinadaran:

Mackerel - 1 pc.
Karas - 1 pc.
Zucchini - 0.5 inji mai kwakwalwa.
Tumatir - 2 inji mai kwakwalwa.
Lemon - 1 pc.
Shinkafa - 60 g.
Tafarnuwa - 2 cloves.
Laurel - ganye 1.
Kayan kifi - 1 teaspoon.
Hot barkono - 0.5 kwafsa.
Ganye, barkono, gishiri.
Man zaitun - cokali 3.
Paprika - 1 teaspoon

Shiri:

Kurkushe kifin da ruwa, a bushe shi da tawul na takarda, sannan a yanka tare ta baya. Ware dutsen, cire gills, kayan ciki da kuma fim baki.
Zuba ciki da lemon tsami, a yayyafa masa kayan kifi, barkono da gishiri, a ajiye don marinate.
Yanke courgette da karas a kananan cubes. Mai zafi mai a cikin tukunyar soya, soya karas din har sai da launin ruwan kasa na zinariya, sa zucchini, a motsa su a soya na mintina 5. Sannan a aika yankakken tafarnuwa a kwanon, a motsa, a soya na mintina 2 sannan a kashe wutar.
Sara sara, yanke barkono mai zafi a cikin zobe. Tafasa shinkafa a cikin ruwan salted kuma yayi sanyi. A cikin babban kwano, hada kayan ƙabatattun kayan lambu, shinkafa, paprika, ganye, da barkono mai zafi. Cire mackerel tare da sakamakon cakuda.
Yada takaddar da aka ninka akan tebur don bazawara, goga da mai. Saka cushe kifin a ciki, saka ganyen magarya cikin bakinka. Nada sab theda haka cewa tsare ta rufe gawa kuma cika ciko ya kasance a bude.
Aika zuwa tanda da aka zana zuwa digiri 200. Bayan minti ashirin, sa tumatir a yanka cikin zobba a saman ciko. Gasa wani kwata na awa ba tare da canza zafin jiki ba. Anyi

Abinci tare da shinkafa da lemun tsami shine ainihin abincin dafuwa. Bayyanar tasa a kan tebur zai farantawa baƙi rai tare da gabatarwa da halaye masu daɗin ji. Babu ɗayansu da zai iya tsayayya da ɗanɗanar ɗanɗano.

Cushe mackerel

Yanzu zan raba girke-girke na kayan maskerel. A al'adance, masu dafa abinci suna cinye kifin ta hanyar yanke ciki. A wurina, kwanon yana da kyau idan cikawar yana saman.

Kowace uwargidan tana ɗora makalo don dandanawa. Usesaya yana amfani da kayan lambu, ɗayan kuma yana amfani da hatsi, na uku kuma yana amfani da ’ya’yan itacen citrus. Ina ba da shawara girke-girke ta amfani da albasa da tumatir. Idan an gasa ta, kayan marmari na juyawa zuwa kayan miya wanda zai jika kifin.

Sinadaran:

Mackerel - 2 inji mai kwakwalwa.
Albasa - kai 1.
Tumatir - 2 inji mai kwakwalwa.
Man kayan lambu - cokali 2.
Barkono ƙasa - 2 pinches.
Gishiri - 2 pinches.
Ganye.

Shiri:

Shirya kifin. Daga kai zuwa fin na biyu tare da bayan, yi yanka, cire fin din. Cire dutsen da kayan ciki ta cikin ramin da ya haifar, a kankare fim ɗin baƙar fata sannan a wanke gawar sosai.
Yanke tumatir da albasa kanana kanana. Someara wasu yankakken ganye a cikin kayan lambun. Ina amfani da dill ko faski Cutar kowane kifi tare da sakamakon cakuda, rub da barkono da gishiri. Amintar da gefunan aljihun da aka cika da magogin hakori.
Yada wasu tsare a kan tebur kuma goga da man kayan lambu. Kunsa mackerel don takaddar ta rufe gawar kuma cikawar ta kasance a buɗe.
Aika takardar yin burodi zuwa tanda. Gasa a cikin digiri 220 na akalla minti 25. A wannan lokacin, mackerel za ta sami ɓawon zinare, kuma za a dafa kayan lambu da kyau. Abun gwaninta ya shirya.

Shirya bidiyo

Cusheccen mackerel yana riƙe da ɗanɗano mai zafi da sanyi. Ina tsammanin tabbas za a sami wurin da za a kula da kifi a ɗayan teburin hutunku.

Yadda za a dafa kayan kwalliya da kayan lambu

An riga an riga an riga an san fasahar kera kayan makare, amma na yanke shawarar raba girke-girke da na fi so. Ina ba da tabbacin cewa sakamakon zai wuce abin da kuke tsammani, kuma tasa za ta sami wurin girmamawa a teburin bikin.

Sinadaran:

Babban mackerel - 1 pc.
Barkono Bulgarian - 1 pc.
Tumatir.
Karas - 1 pc.
Albasa - kawuna 2.
Cuku mai wuya - 120 g.
M kirim mai tsami - 1 tablespoon.
Champignons - 250 g.
Tafarnuwa - 3 wedges.
Mayonnaise - 50 ml.
Man zaitun - cokali 2.
Man kayan lambu, barkono, gishiri, marjoram.

Shiri:

Rinke kifin, bushe da tawul. Yi sashe mai zurfin santimita 1 daga sama a bayan kai. Yi irin wannan yanki daga gefen wutsiya, komawa baya santimita 3.
Yi rami mai tsawo tare da baya. Cire tudu, kayan ciki da kasusuwa ta cikin ramin da aka samu. Tabbatar cire fim mai duhu don cire ɗacin rai. Shafe ramin ciki tare da adiko na goge baki.
Yanke albasa cikin cubes, wuce da karas da cuku ta hanyar daddawa mai kyau, sara barkono da naman kaza kanana. Soya albasa da karas a cikin kwanon rufi da man kayan lambu na mintina 2.
Pepperara barkono a cikin kwanon rufi, toya na minti 2, ƙara naman kaza da kirim mai tsami, motsa su kuma soya na tsawon minti 2. Toya kan wuta mara nauyi. A ƙarshe, ƙara gishiri, barkono da marjoram, kashe wutar.
Zuba man zaitun a cikin karamin kwali sai a matse tafarnuwa. Pepper da gishirin mackerel a kowane bangare, goga man zaitun da aka dama da ruwan tafarnuwa.
Cika kifin da cika, yayyafa da grated cuku. Yi raga a saman mayonnaise. Idan ba a yi haka ba, cuku zai bushe.
Rufe kasan abin yin burodin tare da tsare, burushi da mai kayan lambu, shimfiɗa kifin. Sanya tomatoesan ƙananan tumatir kewaye. Gasa cushe mackerel na minti 20 a cikin tanda da aka zafafa zuwa digiri 190.

Bayan lokaci ya wuce, cire tasa daga murhun, yi kwalliya da sabbin kayan marmari da ganye, sannan a yi hidimar. Irin wannan jin daɗin yana da ban sha'awa sosai, kuma ta ɗanɗano zai ƙi ko da daɗin gidan abinci.

Mackerel a cikin tanda a cikin hannun riga ba tare da tsare ba

Mackerel da aka gasa a cikin hannun riga ana ɗaukarsa mai cin ganyayyaki, kamar kifin kifi da kifin. Gaskiyar ita ce, a lokacin irin wannan maganin zafin, ana dafa kifin a cikin ruwan nasa, a hankali a shanye shi, yana samun juiciness da ƙanshi mai ban sha'awa. Kodayake naman makare yana da takamammen dandano, amfani da ganye da kayan ƙanshi yana taimakawa saita shi.

Akwai wata babbar fa'ida ga girke girke rigar ta hannun riga. Bayan yin burodi, kitse yana tarawa a cikin hannun riga. Abu ne mai sauki a zubar kuma tire ɗin yin burodi ya kasance mai tsabta. Babu buƙatar jiƙa da goge akwatin.

Sinadaran:

Mackerel - 1 pc.
Lemon - 1 pc.
Albasa - 1 pc.
Man kayan lambu, barkono, gishiri.

Shiri:

Shirya kifin. Yanke fincin da kan, a buɗe ciki a cire kayan ciki. Kurkura sosai a ƙarƙashin ruwa mai gudu, cire dutsen a hankali, kuma cire ƙananan ƙasusuwa tare da hanzaki.
Rub da barkono da gishiri. Sanya wasu kayan yaji idan ana so. Yi wanka da ruwan lemon. Sanya zoben albasa a gefe ɗaya na gadon da lemun tsami a ɗaya gefen.
Halulla rabin naman kifin wuri ɗaya kuma sanya a cikin rigar ka. Kiyaye gefuna da shirye-shiryen bidiyo. Ya rage don aika takardar burodi zuwa tanda. Gasa mackerel a cikin hannun riga a digiri 180 na mintina 40.

Idan ba zaku iya tunanin cikakken abinci ba tare da abincin kifi ba, ina ba ku shawara ku gwada girke-girke na kifin salmon da aka toya a aikace. Ba shi da ɗanɗano da ɗanɗano da lafiya kamar mackerel.

A wurinka akwai girke-girke masu ban sha'awa na mackerel da aka dafa. Takamaiman wannan kifin shi ne cewa ana iya cin sa ba tare da gefen gefen ba. Idan ka yanke shawarar fadada menu, sai kayi hidimar abinci tare da kayan lambu, dankalin turawa ko shinkafa. Wannan zaɓin yana ɗauke da mafi amfani. Sa'a!

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