I-marinate mackerel ingaba ngeenjongo ezahlukeneyo: ukuba uyidle njengaleyo, ngendlela ecocekileyo, upheke ehovini, kwi-grill okanye kwi-pan frying, okanye ukuba uyitshise. Nangona ziziphi iinjongo oziphishekelayo, iresiphi efunekayo ifumaneka kuzo zonke uluhlu, esiza kuthetha ngazo.
Indlela yokuhlamba i-mackerel kwi-grill?
Nangona ukuba i-mackerel ekhethiweyo yidlo yesiko yeMedithera, ama-Asiya sele sele ekhutshelwe uthando. Kungenxa yoko ukuba i-mackerel fillet ivame ukuhlanjululwa ngomxube wezithako zaseMpumalanga ezifana ne-ginger, umxube wobusi kunye nejusi ye-citrus okanye i-soy sauce.
Izithako:
- ipilisi ebomvu eshushu;
- iigraves ze-garlic - 2 pcs.;
- iginger - grated 3 g;
- ubusi - 15 g;
- ijusi ye-2 limes;
- ioli yohlaza - 15 ml.
Ukulungiselela
Phambi kokucoca i-pepper ebusayo kwiifilimu nakwiimbewu, uze udibanise ngokukhawuleza kunye ne-clove eneglikhi kunye ne-ginger etywebileyo, unokwenza oku kunye nomdaka, okanye ngecala elincinci leqayi, uthele ityuwa elincinci kwizithako, eziza kukhonza ngokukhawuleza. Sifaka isikhonkco esisiqholo ngeoli yemifino, yongeza ijusi yeebisi kunye nobusi. Siyidibanisa i-fishlet fillet kwi-marinade. Izinzuzo zalo mgaqo wonke zikhoyo ukuba akukho mbuzo wokukhawuleza ukucoca i-mackerel, kuba akukho mfuneko yokugcina i-fishlet inxube ngexesha elide: emva kwemizuzu eyi-10 ukuya kwe-15, okanye kwangoko, unokubeka i-mackerel grill.
Yimnandi kangakanani ukucoca i-mackerel?
Iimveliso ze-Mackerel zihlala zihlanjululwa ngenxa yeentlanzi shish kebab - isitya esilula kunye nesempilweni, kwaye ngoko ke ukulungeleka kwayo kufuneka kube, ngokufana, ngokungabi nantoni, kungabonakali kwaye kuyamnandi.
Izithako:
- umlambo womhlaba - 2 g;
- ijusi ye-lemon - 15 ml;
- ipaprika yomhlaba - 5 g;
- iigraves ze-garlic - 2 pcs.;
- coriander eluhlaza - 50 g;
- ioli yeoliva - 45 ml.
Ukulungiselela
Gweba ngokucacileyo imifino, kwaye kwi-stupa uhlambe i-clove e-garlic. Yongeza kwikhamli yomhlaba i-cumin, ioli yeoli, encinci kunye nejisi lemon. Ukongezelela kokugqibela kwintyatyambo ye-citrus kwi-marinade, unokubeka i-lemon zest.
Ngaphambi kokuba uqoke i-mackerel kwi-shish kebab, uhluthwe kwi-ridge kunye nawo onke amathambo amathambo anqunywe kwiinqununu ezinkulu, kwaye emva koko adibanise ne-marinade. Kule fom, intlanzi ingagcinwa kungekho ngaphezu kweeyure ezingama-4, kwaye kungcono ukukhawuleza ngokukhawuleza.
Indlela yokuhlamba i-mackerel ukutshaya?
Ukuze intlanzi ingabi yintsha emva kokutshaya, ityuwa. Siza kukuxelela malunga ne-ambassador esebenzisa i-brine ecocekileyo, kodwa unako ukucebisa umxube wakho we-marinade kunye ne-laurel, umjunipha, imbewu ye-coriander okanye i-citrus peel.
Ukulungiselela isisombululo sokukhethwa kwamanzi, amaqonga ama-5 athile afudumeleyo kufuneka adibaniswe kunye nenxalenye yetyuwa kuze kube yilapho i-crystals ityuwa iphela. Kwi-brine ebangela ukuba sihlambulule ukucocwa kwiibilini kunye nokuhlanjululwa kakuhle kweentlanzi, size sishiye endaweni epholileyo yosuku. Emva kokusasa, intlanzi inokumiswa kuphela, kwaye ungayithumela kwindawo yokuqhuma.
Indlela yokuhlamba i-mackerel kwindlela yaseAsia
Enye imvelaphi yesempuma yeentlanzi, eziza kuba yinto ebalulekileyo kwipuphu okanye i-noodle.
Izithako:
- miso unamathele - 120 g;
- - 50 ml;
- i-myrin - 50 ml;
- ushukela ogqithisiweyo - 48 g.
Ukulungiselela
Ukulungiselela kuyinto yokuqala: sitshala i-miso idibanisa kumxube we-myrin, kukho kwakhona i-crystals kunye nokulinda, xa iphela iphela. Okwangoku, sihlambulula intlanzi emathanjeni, kwaye sidibanisa i-fillet kwi-marinade ephumela. Imizuzu eyi-10-15 yanele ukuba i-mackerel ithole amathoni okukhanya okukhanya kwe-marinade yethu, kodwa i-palette enomdla kakhulu ishiye i-mackerel ngomxube ngeyure.