Yadda ake gishirin makeri a gida mai dadi da sauri
Barka dai! A ci gaba da taken yin kyankyasai, zan gaya muku yadda ake tsinke mackerel a gida mai daɗi da sauri. A cikin kayan, zan gabatar muku da hankalinku ɗayan jerin girke-girke matakai daban-daban.
Da farko dai, zan fada muku game da rikitarwa da ake samu na zabar makala da siffofin shiryawa na gaba. Bayan duk wannan, sakamakon ƙarshe ya dogara da wannan. Kun riga kun saba da dabarar girkin gishirin gishiri. Lokaci ya yi da za a ƙware da fasahar iya tsinke.
Dokokin salting da tukwici
- Manyan manya da matsakaita sun dace da salting. Fishananan kifi suna da ƙoshin lafiya da sirara. Babban zaɓi shine kifin da ya auna nauyin gram 300. Zai fi kyau a gishiri sabo ne ko kuma daskararren kifi. Idan ba haka ba, daskararre zai yi.
- Lokacin zabar, tabbatar da kula da launi. Fresh kifi yana da launin toka mai haske ba tare da alamun rawaya ba, idanuwa suna da haske ba girgije ba. Kyakkyawan mackerel yana da ƙanshin haske mai kifi, na roba zuwa taɓawa kuma yana da laushi kaɗan.
- Lokacin yin gishiri, gishiri yana fitar da danshi mai yawa daga kifin kuma yana yiwa mushen ciki. Ana aiwatar da aikin a ƙananan zafin jiki, tunda a cikin yanayin zafi samfurin zai ruɓe. A ƙarshen salting, ana cire mackerel zuwa cellar ko firiji.
- Don shirye-shiryen mackerel mai gishiri, yi amfani da jita-jita waɗanda basa shayarwa. Ina amfani da enamel, filastik da gilashin gilashi. Idan babu kwantenan da suka dace, kwalban filastik mai faɗi, yanke zai yi.
- Ina ba da shawarar mackerel gishiri a gida tare da gishirin talaka, gishirin iodized bai dace ba. Iodine ba zai shafar ɗanɗanar abincin da aka gama ba, amma zai ɓata bayyanar.
- Zai fi kyau a yi amfani da gishiri mara kyau. Yana buƙatar ruwa mai yawa don narkewa, don haka za a saki ƙarin danshi daga kifin, wanda zai ƙara rayuwar rayuwa.
- Dukkan gawarwaki, fillet ko yanki sun dace da salting. Wannan baya shafar fasahar girki, amma yana rage lokacin cikakken salting. Dukan kayan masarar an dafa su tsawon kwana uku, gishirin an gishirin yini ɗaya.
- Firiji shine wuri mafi kyau don adana shi. Cika mackerel da man kayan lambu kuma adana ba zai wuce kwana 5 ba. Kada a ajiye kifin gishiri a cikin injin daskarewa, bayan an narke, naman zai zama mai ruwa da kuma taushi.
- Domin mackerel ta bayyana dandano cikakke kuma ta sami ƙanshi mai ƙayatarwa, ƙara laurel da barkono barkono a yayin aikin gishirin. Coriander, cloves da allspice suna daɗa ɗanɗano mai ɗanɗano.
Wadannan nasihun zasu taimaka maka wajen shirya makeri mai dadi, mai kyau kuma mai kamshi.
Kayan girke-girke na gargajiya
Shagunan shago cike suke da yalwar kifin mai gishiri. Amma akwai lokuta lokacin da alama mai aminci, saboda wasu dalilai, ke ba da kifi wanda ba shi da daɗi. Idan kuna da kayan girke-girke na gargajiya irin na gargajiya a hannu, za'a iya kaucewa takaici.
- mackerel 1 pc
- ruwa 1 l
- gishiri 4 tbsp. l.
- sukari 2 tbsp. l.
- vinegar 2 tbsp l.
- ganyen bay 3 ganye
- barkono barkono ba hatsi 3
- Peas mai dadi 3 hatsi
Calories: 197 kcal
Protein: 18 g
Fat: 13.1 g
Carbohydrates: 0.1 g
Na busar da kifi na, na yanka shi gunduwa gunduwa in cire kayan hanjin.
Na zuba ruwa a cikin kwandon enamel, na kara kayan yaji, a tafasa. Na tafasa na mintina biyar, cire daga murhun. Bayan brine ya huce, sai in hada da ruwan tsami in gauraya shi da kyau.
Na sanya guntun kifin a cikin gilashin gilashi, na cika shi da marinade sannan na sanya shi a wani wuri mai yanayin zafin jiki na yini guda, sannan na sanya mackerel din a faranti in dandana shi.
Kamar yadda kake gani, salting din gida na mackerel aiki ne mai sauki. Mackerel mai gishiri yana da kyau tare da dankali, shinkafa har ma da buckwheat. Idan kun gaya mana girke-girkenku na gishirin wannan kifin mai ban mamaki a cikin maganganun, zan yi godiya.
A girke-girke mai sauƙi don salting mackerel
Sinadaran:
- Mackerel - 2 inji mai kwakwalwa. zuwa 350 g.
- Ruwan sha - lita 1.
- Mustard foda - 1 teaspoon.
- Sugar - cokali 3.
- Gishiri - cokali 5.
- Peppercorns - 10 inji mai kwakwalwa.
- Laurel - ganye 4.
Shiri:
- Na zuba ruwa a cikin tukunya na dora akan murhu. Bayan an tafasa ruwan, sai a zuba kayan kamshi da girke girken a dafa a wuta mai zafi na mintina uku. Na kashe wutar, na rufe marinade tare da murfi kuma in bar don kwantar da yanayin zafin jiki.
- Ana shirya mackerel. Na yanke wutsiya da kai, cire kayan ciki. Na zuba kifin sosai da ruwa, na bushe shi, na yanke shi gunduwa-gundu na santimita 3-4 kuma na sa shi a cikin gilashin kwano.
- Na cika shi da marinade mai sanyaya kuma in aika da akwati tare da mackerel zuwa firiji. Kifin a shirye yake cikin awanni goma sha biyu. Zai ɗauki kwana 2 don cikakken gishiri.
Wannan shine mafi sauki kuma mai matukar nasara girke girke mai girki mai gishiri guntu-guntu.
Mackerel mai gishiri mai yaji
Kayan girke-girke mai yaji mai makaɗaɗɗe ya dace har da herring da jan kifi. Awanni 12 bayan ƙarshen dafa abinci, tasa za ta faranta muku rai tare da dandano mai ban sha'awa.
Sinadaran:
- Fresh mackerel - 2 inji mai kwakwalwa.
- Albasa - kawuna 2.
- Allspice - 5 wake.
- Laurel - ganye 2.
- Wine vinegar - 50 ml.
- Gishiri - cokali 3.
- Man kayan lambu - 1 teaspoon.
- Bishiyoyi masu bushe - sanduna 2.
- Pepperasa barkono baƙi.
Shiri:
- Ina cire fatar daga kifin in yanka gawarwakin tare da dutsen. Bayan haka sai a cire ramuka a hankali kuma a yanka kayan kwalliyar makerin a tsaka-tsaka. Yayyafa gishiri kuma a ajiye shi na minti 10.
- Na yankakke albasar da aka bare ta cikin zobe. Don shirya marinade a cikin kwano, haɗa vinegar da man kayan lambu, ƙara kayan ƙanshi da aka nuna a cikin girke-girke, haɗu sosai.
- Sanya mackerel da barkono, ƙara zobban albasa, haɗuwa, saka a cikin gilashin gilashi kuma cika da marinade. Na bar shi a cikin zafin jiki na aƙalla awanni 10, bayan haka na ajiye shi na wasu awanni biyu a cikin firiji.
Mackerel gishiri bisa ga wannan girke-girke yana da taushi sosai. Kullum nakanyi amfani da kifi mai yaji da dafafaffen dankali, kodayake sau da yawa nakanyi amfani dashi domin yin croutons da sandwiches. Baƙi sun zubar da farantin tare da wannan abincin farko.
Salting duka mackerel a cikin brine
A cikin manyan kantunan, ana sayar da gwangwanin da aka shirya, amma dafa shi da hannuwanku ya fi daɗi. Waɗanda suka ɗanɗana wannan abin ƙyama na gida tabbas za su yarda da ni. Ga sauran, Ina ba da shawarar karanta girke-girke na tsinkakken mackerel a cikin brine.
Mackerel kifi ne mai maiko wanda yake da daraja ƙwarai kuma ya kamata ya kasance cikin abincin kowane mutum. Zan raba manyan girke-girke guda biyu masu sauki. Kuna iya gishirin kifin da kanku, koda ba tare da dabarun girke-girke na musamman ba.
Kayan girke-girke na bidiyo don salting duka
Cikakken mackerel a cikin brine tare da fatun albasa
Kifi na sanya jikin mutum da abubuwa masu amfani. Mafi mahimmanci shine kifin ja, amma, shine mafi tsada. A saman jagoranci a cikin nau'ikan da ake da su shine mackerel. Ana shan sigari, gasa, gasa, gishiri.
Sinadaran:
- Daskararre mackerel - 3 inji mai kwakwalwa.
- Gishiri mai sauƙi - cokali 3.
- Ruwa - tabarau 6.
- Black tea - cokali 2.
- Sugar - 1.5 tablespoons.
- Bawon Albasa - 3 handfuls.
Shiri:
- Na sanya daskararren mackerel a cikin babban kwano na jira har sai ya narke da kansa. Ba na ba da shawarar yin amfani da tanda na microwave don wannan dalili ba, in ba haka ba kifin ba zai riƙe madaidaicin daidaitonsa da fa'idodi ba.
- Duk da yake kifin yana narkewa, na shirya brine. Na sanya bawon albasar a cikin colander na kurkura shi a hankali ƙarƙashin ruwan famfo. Na saka shi a cikin tukunyar, na zuba gishiri, sukari, ganyen shayi na cika shi da ruwa. Bayan ruwan ya tafasa, sai na cire kwanon rufin daga murhun na rufe shi da murfi.
- A hankali nakan goge mackerel din da ruwa, na gutsire shi, na sake kurkura shi na sanya shi a cikin akwatin enamel. Na kuma ƙara daɗaɗin wannan a wannan. Ina rufe jita-jita tare da murfi kuma aika su zuwa wuri mai sanyi na kwana uku. Sau ɗaya a rana nakan juya mackerel, sakamakon haka, yana da launi iri-iri da gishiri.
Bayan kwana uku, sai na fitar da kifin, na yanka shi kashi-kashi na yi amfani da shi zuwa teburin, wanda aka kawata shi da lemon tsami da kuma tsiron ganye. Ana tafasa shi da soyayyen dankali da irin wannan makerin. Za ku yanke shawara a kan kanku abin da za ku yi hidimar wannan abincin da shi. Shawarwarina basu dace a wannan yanayin ba.
Cikakken mackerel a cikin maganin shayi
Mackerel mai gishiri cikakke ya dace da hidimar kai. Yana da wuya a faɗi tsawon lokacin da aka adana irin wannan kifin. Ina sanya masa gishiri kaɗan a lokaci guda, kuma ya ɓace nan take. Amma na gamsu sosai cewa idan kun kirkiro wannan abin al'ajabi, babu wanda zai so ya sayi kifin gishiri a cikin shago.
Sinadaran:
- Daskararre mackerel - 2 inji mai kwakwalwa.
- Gishiri - cokali 4.
- Ruwa - 1 lita.
- Sugar - cokali 4.
- Ganyen baƙin shayi - cokali 4.
Shiri:
- Ina narkar da kifin da ke cikin wankin karkashin ruwa mai gudu. Sannan na yanke kan, hanji, na sha shi da ruwa na bushe shi da tawul ɗin takarda.
- Na zuba bakar shayi tare da tafasasshen ruwa, na jira har sai ya huce ya huce, sannan na kara gishiri da sukari a ciki. Dama har sai an narkar da shi gaba daya.
- Na sanya mackerel a cikin maganin shayin da aka gama, bar shi a cikin firiji don marinate na kwanaki hudu. Ina fitar da kifin daga cikin marinade na rataye shi a kan kwandon ruwa ko nutsewa ta wutsiyoyi na dare.
Ina baku shawara kuyi hidimar biyan kudin zuwa teburin a matsayin sifar ganduje. Don yin ado da mackerel mai gishiri, ina amfani da ganye; Ina dafa dafaffen kayan lambu ko kuma dankalin turawa dan kwano. Zaku iya ƙara shi zuwa wasu salatin Sabuwar Shekara, wanda zai sa shi daɗi sosai.
Yadda ake gishirin makere a cikin awanni 2
Ana sayar da nau'ikan kifin gishiri a cikin shaguna, amma siyan samfurin mai gishiri mai sauƙi koyaushe yana da matsala. Don kifin ya ci gaba da gabatar da shi na dogon lokaci kuma a adana shi da yawa, masana'antun ba sa barin gishiri. Koyaya, zaku iya dafa ƙaramar gishiri a cikin gida a cikin awanni 2.
Abun girke-girke da ke ƙasa zai dace da mai ƙarancin son kayan abincin da aka yi a gida. Ya isa a yi haƙuri kuma bayan awa 2 fara ɗanɗana kayan gishirin.
Sinadaran:
- Mackerel - 1 pc.
- Albasa - kai 1.
- Ruwa - 350 ml.
- Gishiri - 1.5 tablespoons.
- Black barkono - 7 peas.
- Laurel - ganye 2.
Shiri:
- Abu na farko da zan yi shine tsinke. Na zuba ruwa a cikin karamin leda, kawo shi a tafasa, sa albasa da aka yanka zuwa kashi hudu, kayan kamshi da gishiri da aka nuna a girke-girke. Nakan dafa brine a kan wuta mafi ƙaranci a ƙarƙashin murfin bai fi minti 10 ba, sannan na kashe gas ɗin, in cire murfin in bar shi ya huce.
- Yayinda marinade ke sanyaya, Ina kamun kifi. Na yanke wutsiya da kai, nayi karamin yanki a ciki, cire kayan ciki ta ciki, kurkura gawar da ruwa sannan na bushe ta da tawul na takarda.
- Na yanke gawar cikin kauri santimita 2 kauri domin ya zama da sauri kuma a daidaita da gishiri. Na sanya guntun kifin a cikin kwalba ko kwandon abinci, in cika da brine, rufe murfin in aika su cikin firiji na tsawon minti 120.
- Bayan lokacin da aka kayyade, kifin gishirin zai dafa. Idan ya cancanta, zaka iya ajiye shi a cikin ruwan na rabin awa. Kafin yin hidima, Ina ba da shawarar ado da makala tare da zobban albasa da ganye.
Amince, wasu jita-jita masu zafi suna ɗaukar tsayi da yawa don dafawa fiye da wannan kyakkyawan abincin. Iyakar abin da kawai ya rage shi ne rayuwar gajere. Koyaya, kifin baya yin barazanar lalacewa, tunda ba ya dadewa akan tebur na dogon lokaci, kamar soyayyen fure.
Gishirin mackerel
Icewarewa yana nuna cewa mackerel mai gishiri a gutsure a lokaci guda kyakkyawan abinci ne mai zaman kansa, ƙari mai ban sha'awa ga jita-jita daban-daban da kuma kyakkyawan kayan abinci na ciye-ciye.
Abin girke girke ne ga mutanen da ba za su iya tunanin rayuwarsu ba tare da kifin gishiri ba. Godiya ga barkono mai yaji, kifin a shirye yake ya ci dare.
Sinadaran:
- Mackerel - 350 g.
- Gishiri - cokali 1.
- Sugar - 0.5 tablespoons.
- Barkono ƙasa
- Man kayan lambu
- Vinegar dandana.
Shiri:
- Na yayyafa sabo da maskerel da ruwa, na yanke kan da jela, hanji, sake kurkurawa na yanke cikin guda, tsawon santimita uku. Mirgine kowane yanki a cikin cakuda barkono, sukari da gishiri.
- Na sanya mackerel sosai a cikin kwandon gilashi, na rufe shi da murfi kuma aika shi zuwa firiji har sai da safe. Sa'annan na wanke gishirin da ya wuce gona da iri, in bushe shi, saka shi a cikin tulu mai tsabta in cika shi da ruwan tsami da man kayan lambu. Bayan awowi biyu, zaku iya jin daɗin ɗanɗanar kifin mai gishiri.
Ina tsammanin sauƙin girke girmakin ya ba ku mamaki ƙwarai. Abin da aka yi da hannu ba shi da ƙasa da samfurin shagon, kuma a wasu fannoni za su ba da babban farawa. Kuna iya yin borsch a matsayin hanya ta farko, kifi da dankalin na biyu, da yogurt na gida ko jamin jam don kayan zaki. Kyakkyawan menu don abincin iyali, ko ba haka bane?
Pickled sabo ne daskararre mackerel girke-girke
Pickled kifi shine abin da aka fi so da kowa wanda aka siyar a kowane shago. Gaskiya ne, wannan jin daɗin ba za a iya kiran shi araha ba. Idan ana so, za a iya shirya mazuru mai daskarewa a gida.
Sinadaran:
- Mackerel - 3 inji mai kwakwalwa.
- Albasa - kawuna 3.
- Tafarnuwa - 3 wedges.
- Sugar - 1 teaspoon.
- Gishiri - cokali 1.
- Vinegar - cokali 3.
- Man kayan lambu - cokali 2.
- Laurel - ganye 2.
- Allspice - 1 teaspoon.
- Cakuda barkono.
Shiri:
- Na dauki kifin daga cikin injin daskarewa, jira har sai ya dan huce kadan. Ina wanke gawawwakin da ruwa, gut, yanke kai da jela, a yanka kashi. Idan kifin ya narke gaba ɗaya, ɓangarorin za su zama ba su da kyau, kuma bayan sun kasance a cikin marinade mai yaji, bayyanar za ta lalace gaba ɗaya.
- Kwasfa da albasa da tafarnuwa. Na yanyanka albasa a cikin zobba mai kauri, tafarnuwa cikin yankakkun yanka, sannan na fara shirya marinade. Don yin wannan, Ina haɗuwa da vinegar tare da man kayan lambu, gishiri, sukari, barkono da ganyen bay.
- Na sanya kifin da aka shirya a cikin babban kwano, ƙara albasa da tafarnuwa na zuba a cikin marinade. Ina haxa komai da kyau kuma sanya shi a cikin kwalba na gilashi, wanda sai in aika zuwa wuri mai sanyi na yini guda.
Shi ke nan. Kuna iya yin sandwiches mai kyau daga ɗakunan makararre ta hanyar ƙara albasa ɗan kore. Kifin da aka shirya bisa ga wannan girke-girke kyakkyawa ne, mai daɗi da lafiya.