A cikin zukatan yawancin ƙoshin kifi suna dauke da tasa mai tsada, wanda ake amfani da su a teburin a wani lokaci mai muhimmanci. A gaskiya ma, yana yiwuwa a dafa da kuma yin amfani da kayan kwalliya a cikin tsarin abinci na yau da kullum, kuma a matsayin kayan abinci ba dole ba ne kawai don amfani da kifaye mai kifi kawai, zaka iya amfani da perch, carp, ko bream . Ga masu masarufi masu mahimmanci da iyalin su, girke-girke daga wannan kayan zai zama mafi kyawun sabis, tun lokacin da aka samo kyakkyawan ruwan sama daga kullun.
Yaya za a iya yin ruwan sama daga kifi a gida?
A girke-girke na mai sauƙi, ƙari ga kifi da kanta, ya haɗa da gishiri da sukari. Babu wasu takamaiman umarnin game da ma'auni, kawai tuna da sauƙi mai sauƙi: 10 teaspoons gishiri da 3 tablespoons na sukari ga kowane kilo na kifi. Bisa ga wannan rabo, zaka iya shirya kowane kifi mai kyau, bin fasahar da aka bayyana a kasa.
Za mu fara da kifi. Yi shi sosai a hankali kuma a hankali, tsaftacewa cikin rami na ciki, ba kawai daga viscera ba, har ma daga fina-finai da jini. Tsaftace ciki da kuma wanke gawa. Yanzu yanke da wutsiya kuma yanke murfin ciki. Sauran raguwa ya kasu kashi 6-8. Yawan kauri daga cikin guda bai kamata ya zama ƙasa da rabi da rabi ba, in ba haka ba ruwan sama zai bushe, amma ƙwallon kifi ba zai iya zama ba, in ba haka ba zai juya cikin ciki ba.
Yanzu yayyafa enamelware tare da cakuda sukari da gishiri don wannan cakuda ya rufe kasa ta 2-3 mm. Next sa fitar da yankakken kifaye, ya zuba kowanne layi na gishiri. Rubun kifi da salted salted tare da fins da cikin ciki, sa'annan ka rufe dukkan abin da murfi na girman da ya dace kuma sanya a karkashin zalunci.
Bayan kwanaki 5-6, kifi ya kamata a wanke kifi da ruwan sanyi don kawar da gishiri. Na gaba, an bushe guda guda kuma an dakatar da shi a cikin wani takarda (ba a cikin rana ba!) A karkashin gwanin. Bayan kwana uku da shirye-shiryen rassan daga kifi ya ƙare, ana iya sampled ko adana shi.
Balyk daga kifi - girke-girke
Idan ka yanke shawara ka dafa abinci daga ƙananan kifaye, kimanin kilogiram 3, to, hanyar dafa abinci zai zama dan kadan. Bayan zabar gawa, ka yanke shi daga baya, don haka kada ka lalata gallbladder. Bude gawar a cikin irin littafi, za a haɗa halves guda biyu tare da ganuwar ciki. Tsaftace duk abubuwan da za ku yi kuma ku kawar da fim din. Yanke gefen, ku wanke gawa kuma ku bushe shi. Gishiri gishiri a cikin filastik, gilashin ko kayan da aka yi wa lakabi, to, ku ajiye gawa da kuma yayyafa shi da nauyin gishiri. Bar kifi a ƙarƙashin karka don har zuwa sa'o'i 12. Bayan gishiri mai yawa, da kuma yin wanka da kifi a cikin ruwan sanyi don wani karin awa 1-2 (babban kifaye kifi kasa). Yanzu ana iya samun gawaccen abu, dried, an nannade da gauze wanda aka zubar da vinegar kuma ya bar ya bushe a cikin wani daftarin. Bayan bushewa, kifi ya bar a cikin firiji don wata rana, bayan rufewa tare da takarda. Bayan haka, an bude ganuwar ciki kuma an gyara su tare da masu tsabta na skewers kuma suna bari a kifin da kifi a cikin sakewa, a cikin dare.
Balyk daga jan kifi a gida
Sinadaran:
- kaya - 2.9 kg;
- gishiri - 55 g;
- kayan yaji don kifi - 1 tbsp. cokali.
Shiri
Cire kullun nama da rarraba shi a rabi, yankakken halves da gishiri kuma a sanya su a karkashin kaya a firiji na kwana biyu. A ƙarshen tsarin salting, an wanke kifaye, sai a shafa shi da cakuda kayan yaji don kifi kuma a dakatar da shi a cikin inuwa a cikin wannan sassin, an nannade shi da gauze. A ƙarƙashin kifi, sanya kowane akwati don tattara nauyin kiɗa. Bayan kwana 5-7 (dangane da kauri na yanki), za'a iya cire kifi kuma gwada. Hanya mafi kyau don adana kayan ƙwaƙwalwa shine don kunsa shi da takarda.