Kodayake gashin cewa dan kashin yana da ƙananan kifi, wanda ba a iya kwatanta shi a cikin soyayyen nama, kyafaffen ko salted. Kullin gida yana da kwarewa a kan kantin sayar da kayayyaki, sai dai saboda amincewa da kullin samfurin kayan aikinka, zaka iya bambanta dandano na kifin da ya gama, dangane da adadin da abun da ke amfani da kayan yaji. A kan yadda za a zana jaririn a gida, za mu kara magana.
Yaya za a dafa ɗakin hatsi a brine?
Sinadaran:
- capelin - 500 g;
- ruwa - 500 ml;
- gishiri - 3 tbsp. spoons;
- sugar - 1 tbsp. cokali;
- bay bar - 2-3 inji mai kwakwalwa.
- zaki da barkono - 5-6 Peas.
Shiri
Muna tafasa ruwa kuma tafasa shi da barkono mai laushi da laurel na minti 10-15. Bayan lokaci ya ɓace, mun ƙara gishiri da ruwa, ƙara sukari da ita kuma mu kwantar da shi. Sanya karam din a cikin sha'ani da aka baza da kuma cika shi da gurasar da aka shirya. Mun sanya kifaye a cikin firiji don kwana 2, bayan haka duk ruwan ya zubo, in ba haka ba za a zama kifi. Tun da ayyukan gishiri a nan a matsayin mai mahimmanci, kifi zai dace don yin amfani da mako mai zuwa, idan an ajiye shi a cikin firiji, amma muna tabbatar da cewa - zai warwatse sauri.
Yaya za a zabi ɗan gidan?
Sinadaran:
- capelin - 500 g;
- gishiri - 1 tbsp. wani cokali (ba tare da zanewa ba);
- ruwan 'ya'yan lemun tsami - 1 tbsp. cokali;
- bay bar - 2 inji mai kwakwalwa.
- cloves - 5-6 buds;
- zaki da barkono - 4-5 Peas.
Shiri
Muna wanke dan kwallo kuma muna ci gaba da aiki mara kyau: evisceration. A gaskiya ma, kifaye ba za a iya gushe ba, musamman ma idan kana so caviar ma salivate, to, idan yana da muhimmanci don sauƙaƙa cin cin abinci, to, ya fi dacewa ka yi hakuri da tsabtace shi daga ciki. Bayan haka, an sake kifin kifin a sake kuma ya bar ya bushe.
A halin yanzu, a cikin turmi mun yayyafa launi, barkono da laurel ganye, sa'an nan kuma kara gishiri kuma yayyafa ruwan tare da dukan ɗakin. Ruwa kifaye da ruwan 'ya'yan lemun tsami, haɗuwa sosai, rufe akwati tare da dan sanda kuma bar kifin a cikin firiji don kwana 3.
Yaya da sauri zuwa gwanar dabbar?
Don aikin salting fish, hanyar da aka bayyana za a shirya a gaba. Na farko, sami mai kyau enamel tukunya ba tare da kwakwalwan kwamfuta da wani abu da zai maye gurbin ayyukan zalunci, kamar murfi / tasa da lita biyar lita. A lokacin da ake yin amfani da sauri, yana da kyawawa don tsabtace kifi kuma ya cire duk abin da ke ciki don gishiri gishiri zai iya shiga cikin ɓangaren litattafan almara ba kawai daga waje ba, amma daga ciki.
Sinadaran:
- capelin - 1 kg;
- gishiri - 3 tbsp. spoons;
- bay bar - 3 inji mai kwakwalwa.
- Dried coriander - 1/2 tsp;
- mai dadi mai barkono - 1 teaspoon.
Shiri
An wanke, wanke da kuma kifi da aka sanya a cikin akwati da aka tanada. A cikin turmi mun rub da ganye launi, coriander da kuma barkono. A sakamakon foda an haxa shi da gishiri kuma yafa masa gishiri mai gishiri. Mun rufe kome da farantin ko murfi, kuma a saman mun sanya matsa lamba a cikin kwalban ko wani akwati da ruwa. Mun sanya kifi a cikin firiji kuma bayan sa'o'i 12 za ku iya jin dadin sallah mai sallah.
Hakika bayan dafa kifaye a wannan hanya, tare da tsaftacewa, kuna da wasu hagu caviar cewa ba ku so ku yi watsi. Hanya mafi kyau daga halin da ake ciki a wannan yanayin zai salting. Sanar caviar mai sauƙi ne: 500 g mun dauki gwargwadon gishiri da kayan lambu 150 g. 50 g na gishiri an narkar da a cikin 500 ml na ruwa da kuma zuba cikin wani bayani na caviar.
Muna motsa qwai don minti 2-3, bayan haka an kwantar da ruwa sannan kuma maimaita hanya 2 sau da yawa. Sa'an nan kuma sanya caviar a cikin kwalba, zuba dan man fetur kuma ƙara teaspoon na gishiri. Cire abubuwa da yawa kuma ku zubar da man fetur a kan 2-3 mm. za mu bar caviar don 2-3 hours a cikin firiji, sa'an nan kuma bauta.