Nsomba iliyonse ndi chakudya chokoma komanso chopatsa thanzi, koma nsomba zowakulungidwa, makamaka phokoso la pike - ndilo luso lokhalitsa. Kukonzekera kwa pikeperch yokongoletsedwa ndi nkhani yovuta kwambiri, chifukwa chake sikuti onse akusocheretsa amatenga izo. Koma ngati mutayesetsa kuchita izi, zotsatira zake sizikukhumudwitsani inu, ndipo maphikidwe athu adzakuthandizira kuti zonse zikhale zophweka komanso zolondola.
Pikeperch choyika zinthu mkati ndi bowa
Chinsinsi cha pikeperch chophimba ndi bowa ndi chovuta komanso chovuta, koma zotsatira zake ndizofunikira.
Zosakaniza:
- pike perch - 1-1,2 kg;
- bowa - 300 g;
- anyezi - zidutswa ziwiri;
- kaloti - 1 chidutswa;
- masamba a masamba - 200 g;
- batala - 80 g;
- Bay masamba - ma PC 3;
- basil zouma - ½ tsp;
- mchere - supuni 1;
- Tsamba - ½ tsp;
- cilantro - bun;
- Tsabola woyera - uzitsine.
Kukonzekera
Choyamba, nkofunika kuti mutse nsomba. Ndi keni kakang'ono, patukani khungu ku nyama ndi mtunda, ndizosatheka kuzichita nthawi yomweyo, choncho chinthu chachikulu ndichotsekanitsa khungu kuchokera ku dongosolo lomwe lilibe pang'onopang'ono popanda kuwononga. Kenaka timadula mtundawo ndi lumo pakati, kutembenuzira mchira mkati ndikuyeretsa khungu.
Timadula zipsepse kuchokera mkati ndikuyeretsa zotsalira za nsomba. Chidutswa chomwe timachokera ku nsomba, chimatsukidwa ku mafupa ndikuphika kwa mphindi 20, kuwonjezera tsamba la bay. Bowa ndi zanga, zidutswa, ndi mwachangu ndi basil pa mafuta a masamba kwa mphindi 10. Kaloti amayeretsedwa ndi atatu pa grater.
Kupyolera mu chopukusira nyama tiyeni tipitirire nsomba yophika, bowa ndi anyezi, ndi kuwonjezera kaloti. Zotsatira za nyengo yokhala ndi mvula ndi zonunkhira zonse zolembedwera ndikuwonjezera batala.
Timagwiritsa ntchito minced ndi kusamba mimba ndi ulusi. Papepala lophika, ikani mapepala a zikopa, perekani mafuta ndi masamba ndi kuika mimba. Ikani mphika wa pike mu ng'anjo yamoto kwa madigiri 200 kwa theka la ora. Pambuyo panthawiyi, timadula nsomba ndi coriander ndipo timatumiza ku uvuni kwa mphindi 15.
Pikeperch wodzazidwa ndi nsomba - Chinsinsi
Ngati mukufuna chinachake chosazolowereka, tidzakuuzani momwe mungakonzekerere nsalu ya pike ndi nsomba ndi sipinachi.
Zosakaniza:
- pike perch - 1,5-2 kg;
- phokoso la pike - 150 g;
- fayilo ya salimoni - 150 g;
- kirimu 33% - 100 g;
- sipinachi yatsopano kapena yozizira - 100 g;
- mandimu - chidutswa 1;
- mafuta a masamba - 100 g.
Kukonzekera
Choyamba muyenera kuyendetsa nsomba mosamala, pogwiritsira ntchito malangizo ochokera kumbuyo. Ndiye pike ndi nsomba za saumoni zidulidwe mu cubes ndi mwachangu mu mafuta a masamba. Nyengo ndi mchere ndi tsabola, kuwonjezera sipinachi, kuthira zonse ndi kirimu, kubweretsa kwa chithupsa ndi kuchotsa kutentha.
Peked pike perch, kuwaza ndi mandimu ndikuyika mkatikati mwa nsomba ndi sipinachi. Timagwirizanitsa m'mphepete mwa nsombazo ndi skewers kapena ulusi, kuziyika pa pepala lophika lomwe lili ndi pepala lolemba, kuwaza mafuta ndikuyika mu uvuni. Timaphika nsomba zathu pa madigiri 180 kwa mphindi 15-20.
Chombo chophika chophika
Zosakaniza:
- pike perch - 1-1,5 makilogalamu;
- mbatata - zidutswa ziwiri;
- adyo - 3 cloves;
- mandimu - chidutswa 1;
- dill-bun;
- masamba mafuta - 5 tbsp. makuni;
- tsabola wakuda, mchere kuti ulawe.
Kukonzekera
Thupi la pike nsomba limatsukidwa, litsekedwa ndi bwino kutsukidwa. Pambuyo pake timayambitsa nsomba zathu,
Timayambanso mbatata ndikudulira mu cubes. Mwachangu mu mafuta a masamba mpaka golide wofiirira. Tiyeni tizizizira. Garlic ndi yoyera, yanga ndi yosweka. Maluŵa, nawonso, amawala. Kenaka sakanizani adyo ndi masamba ndi mbatata yosakaniza, nyengo ndi mchere ndi tsabola, ndi kusakaniza.
Pogwiritsa ntchito mankhwalawa, mudzaze mtembo wa phokoso, kenako muzimeta mimba ndi ulusi ndi kuyika pa pepala lophika lomwe lili ndi pepala, mimba pansi. Imwani nsomba ndi mafuta a masamba ndi kuphika mu uvuni pa madigiri 180 mpaka yophika.