A matsayin kifi mai dadi kuma mai dadi, a cikin menu na yau da kullum hake babu daidai. Abin sha'awa mai ban sha'awa, ba ma mai yawa ba, amma ba kifin kifi wanda ya dace da frying har ma da gogewa, amma a cikin girke-girke za muyi magana game da hanyoyin da ake amfani da ƙananan calorie - yin burodi.
Kifi hake a cikin tanda tare da barkono miya
Sinadaran:
- Hake fillet (girman matsakaici) - 4 guda;
- shrimp - 250 g;
- babban barkono mai dadi;
- brandy - 75 ml;
- farin albasa - 60 g;
- tafarnuwa tafarnuwa;
- man zaitun.
- gari - 10 g;
- kifi broth - 100 ml;
- tsunkule na saffron.
Shiri
Mun cire kifaye daga kasusuwa kuma muka sanya su a kan takardar burodi, kafin mu dafa shi da gishiri na ruwa kuma mu shayar da man fetur. Hake fillet yana da taushi kuma an dafa shi da sauri, sabili da haka minti 15-18 a 180 ° C zai zama isa sosai. Idan kuna son samun fataccen kifaye mai fure, to kafin ku dafa hake a cikin tanda, ku bushe shi da kyau, kuma ku bar shi a karkashin ginin na tsawon minti 3-4.
Yayinda kifi yana cikin tanda, kula da miya. Barkono suna ƙone a kan mai ƙonawa, sanya a cikin jakar filastik kuma ta kulle shi na tsawon minti kadan. A kan man zaitun, yayyafa albasa don 2-3 minti, ƙara da shi tafarnuwa da yanka da barkono ɓangaren litattafan almara. Don kayan lambu, sanya jaka da yanke shutset, zuba dukan ruwan inabi, bari ruwa ya ƙafe, ƙara gari, da kuma bayan rabin minti daya - gwanon saffron da kifi broth. Da zarar miya ke tsiro, yi amfani da shi tare da hake fillet dafa a cikin tanda. Gilashin giya mai ruwan inabi a wannan yanayin ba komai ba ne.
Gasa tare da dankali a cikin tanda
Kifi da kwakwalwan kwamfuta - kayan gargajiya na Birtaniya, wanda mazaunan ke ƙaunar da gaske da dandano mai ban sha'awa, amma ba don abun ciki maras caloric ba. A cikin girke-girke, mu na gaba yana baka sabuwar hanyar da za ta fi dacewa wajen yin wannan dadi.
Sinadaran:
- dankali (manyan) - 2 tubers;
- fillet na hake (ba tare da kasusuwa) - 250-300 g;
- burodin gurasa;
- gari;
- kwai - 1 yanki;
- yankakken lemun tsami.
Shiri
Ana gyara yawan zafin jiki na tanda zuwa 220 ° C. Wanke dankalin turawa, tubers ba yankakken sare cikin yanka ba kuma sun bushe tare da napkins. Yanke rassan tare da gishiri a teku kuma ku zuba nau'in man fetur. Mun sanya dankali a cikin tanda na tsawon minti 25-30, ba tare da manta ba mu juya zuwa wancan gefen tsakiyar abincin.
Yayin da aka gasa da dankali, kifi ya bushe kuma yaji. Muna shinge hake a cikin gari, tsoma shi a cikin kwai kwaikwayo, kuma yayyafa gurasa gurasa a karshe. Hanyar hanya, ba haka ba? Tare da bambancin kawai, to, baza mu sanya kifaye a cikin fryers mai zurfi ba, amma sanya su akan takarda. Hake a cikin tanda dauke da kimanin minti 20.
Lokacin da kifi da dankali sun shirya, za a iya zuba su da ruwan 'ya'yan lemun tsami kuma suyi kokarin kawai ko tare da wani sauƙin sauya bisa ga hazo da kuma mayonnaise.
Abin girke-girke na hake hake a cikin tanda
To, ta yaya zan iya kawo ƙarshen jerin girke-girke don hake hake, ba tare da ambaci memba mafi mahimmanci na wannan jerin ba - hanyar yin burodi a kifi, wanda ya ba da izinin guji bushewa, koda kuwa lokacin dafa abinci ya wuce lokacin da aka ba shi don lokaci.
Sinadaran:
- Hake fillets - 4 inji mai kwakwalwa. don 170 grams;
- ceri tumatir - 280 g;
- zaituni - 70 g;
- red albasa - 80 g;
- tafarnuwa - 3 cloves;
- cakuda kayan yaji don kifi;
- capers - 30 g;
- faski ganye.
Shiri
Lokacin da kifaye ya shirya yin gasa, bari tanda yayi zafi har 200 ° C, kuma ya bushe hake, ya zuba man fetur kuma ya yanka kayan abinci na kayan yaji don kifaye. Sanya fillet a kasan gurasar gasa, da kuma rufe shi tare da cakuda mai sauƙi wanda ya kunshi tumatir tumatir, da zaituni, da albasarta, cafak, tafarnuwa da ganye. Bugu da ƙari, yayyafa dukan man fetur, ba ya faru da yawa, rufe fom din tare da tsare da kuma dafa hake a cikin tanda tare da kayan lambu na mintina 15.