Ana yin amfani da kifaye don yin amfani da shi a nan gaba don ƙarni. Wannan lokacin ya isa ya kirkiro hanyoyi masu yawa don fadada rayuwa ta rayuwa. Ɗayan daga cikinsu yana shan taba. A cikin yanayi na yau da kullum ba sau da kyau a yi amfani da taba shan taba mai mahimmanci, sabili da haka yawanci da sauƙi sune girke-girke don shan taba, wanda za mu ba da wannan abu ga, nazarin fasaha ta amfani da majajila misali.
Cold kyafaffen mackerel a smokehouse
Idan kana da ƙananan hayaki na atomatik, to, don shiri na mackerel, zai dace daidai. Kusan dukkan tsari zai faru ba tare da yardarka ba, zai zama dole ne kawai don shirya kwakwalwan kwamfuta da kifin da kanta.
Kafin kintar da maciji don shan taba, dole ne a tsaftace shi da kuma gutted, sa'an nan kuma a bushe sosai sannan sannan bayan zabar hanyar salting ta fi so: rigar ko bushe. Mun yanke shawarar zub da mackerel tare da maganin saline mai zurfi (80 g gishiri da lita na ruwa) kuma bar shi tsawon kimanin awa 2. An kuma yi ruwan daɗin salkere a salted sannan aka bushe, kuma daga bisani mun sanya shi cikin fadar hayaki. Cika ɗaki tare da kwakwalwan kwamfuta, saita saiti don 24 hours kuma zaɓi zafin jiki na digiri 28. Bayan ƙarshen smokehouse, cire mackerel na shan taba shan taba da kuma daukar samfurin.
Cold-kyafaffen mackerel tare da ƙona hayaki
Idan ba ku da wani hayaƙi ko sha'awar tinker tare da hayaƙin gaske, za ku iya gwada girke-girke tare da hayaƙin hayaƙi, wani ƙananan ɓangare na abin da za a iya karawa zuwa mafita don maganin kifi.
Sinadaran:
- mackerel mackerel;
- gishiri - 45 g;
- sugar granulated - 20 g;
- ruwa 950 ml;
- shayi - 3 sachets;
- ruwa hayaki - 3-4 saukad da;
- kamar wasu hannaye na albasa albasa.
Shiri
Bayan da aka shirya kifaye, wato, ta hanyar gutting shi, yanke kayan ƙanshi da kai, sa'an nan kuma wanke da bushewa gawar, ya mayar da ita