Chifukwa cha mwayi wa matumba omwe sali oyamba (yastykov) ndi wofiira caviar, tidzakuuzani momwe mungatengere bwino zomwe zilipo ndikupeza wokondedwa wokondweretsa kwambiri.
Kodi ndi bwino bwanji kuti mchere watsopano wamchere wofiira panyumba uzikhala watsopano?
Zosakaniza:
- pinki tsabola roe;
- mchere waukulu osati iodizedwe - 65 g;
- madzi oyera - 255 ml;
- shuga granulated - 25 g;
- mpendadzuwa kapena mafuta osapsa - 10 ml.
Kukonzekera
Ngati nsomba ya pinki yomwe idagulidwa mu sitolo inakhala ndi "dowry wolemera" ndipo inakondweretsa inu ndi kutsegula kwa mimba ndi kukhalapo kwa awiri odyetserako ndi bokosi lofiira, kudzimangira ndi chophimba ndikudya zakudya zokoma.
Gawo lovuta kwambiri pa zonsezi ndi kuchotsa mafilimu (yastyks), omwe amatetezera mazira kuwonongeka, pamene akusunga umphumphu wa mazira. Kuti muchite izi, mutha kukhala oleza mtima ndikuwombera mazira pang'ono, pang'onopang'ono mosiyana ndi mafilimu, kapena muthamanga mofulumira, koma mukufunikira luso ndi luso. Pachifukwachi, kuwonjezera apo, mudzafunika sieves ndi magawo akuluakulu (akuluakulu kuposa caviar) kapena kungofuna phokoso la kusewera badminton. Choyamba muyenera kuchotsa umphumphu wa filimuyo mbali imodzi, kenako finyani mazira, ndikukakamiza yastik ku gridi.
Pamene gawo lofunika kwambiri lokonzekera la pinki nsomba lidzachitidwa, pitirizani kupititsa ku salting. Timaphika madzi, timasungunuka mchere ndi shuga wambiri, timakhala ozizira ndikudzaza ndi tizilombo tofiira. Pambuyo maminiti asanu ndi awiri, chotsani caviar mu sieve ndikumusiya kwa maola angapo kukhetsa. Pamapeto pake, timayika mazira mumtsuko, kutsanulira mafuta pang'ono, kusakaniza zonunkhira molondola ndipo tingayambe kulawa.
Kodi mungapeze bwanji mchere wofiira caviar wa chum salimoni kwa nthawi yaitali yosungirako?
Zosakaniza:
- mwana wamphongo;
- mchere, osati iodized - 75 g;
- mpendadzuwa kapena mafuta popanda kukoma - kulawa;
- madzi oyeretsedwa - 2 malita.
Kukonzekera
Ngati gwero la red caviar ndilo la chum, ndiye mutatha kuchotsa yastikov pamimba, ayenera kutsukidwa mumchere watsopano, okonzedwa kuchokera ku lita imodzi ya madzi ndi theka la supuni ya mchere, osati iodized. Pambuyo pake, filimuyo iyenera kutengedwa ndi mphanda ndikumasula mazira, pogwiritsa ntchito njira zomwe tazitchula pamwambapa.
Tsopano, kuti tiwombere mazira, timawathira mu njira yowonjezera mchere, kuikapo supuni ziwiri mu madzi okwanira. Pambuyo mphindi zisanu ndi ziwiri kapena khumi, tanizani caviar mu sieve ndikusintha kwa kanthawi pa thako la khitchini kuti muthe chinyezi. Timayika mankhwala okonzedwa bwino, tiwonjezere mafuta pang'ono, sakanizani mosamala, kuti musamawononge umphumphu wa mazira, kutsanulira mafuta pang'ono ndi pamwamba ndi kuyika pa alumali wa firiji kwa nthawi yaitali yosungirako .
Monga momwe mwaonera kale, sitikuwonjezera shuga pamene tikukonzekera caviar kwa nthawi yaitali yosungirako.
Kodi mchere ungawathandize bwanji?
Zosakaniza:
- caviar wofiira chisanu;
- mchere waukulu osati wa iodizedwe - 65-75 g;
- madzi oyera - 995 ml;
- shuga granulated - 25-35 g;
- mpendadzuwa kapena mafuta opanda fungo - kulawa.
Kukonzekera
Musanapite ku salting yofiira yamagazi, iyenera kuti ikhale yosalala bwino, yosasunthira pansi pamsasa wapansi pa firiji. Pakangotha maola owerengeka, mankhwalawa adzatha, ndipo tsopano muzimutsuka ndi madzi ofunda amchere (40-45 madigiri). Pambuyo pa njirayi, filimuyo ndi yastik imachoka mosavuta komanso yosavuta, ndipo ingathandizidwe pogwiritsa ntchito sieve kapena phokoso lalikulu, monga momwe zilili pamwambapa.
The okonzeka caviar tsopano kutsanulira pa yophika ndi utakhazikika brine, momwe kuchuluka kwa mchere, shuga ndi madzi amasungidwa mu kuchuluka kwa 65 g, 25 g ndi 1 l, motsatira, kapena kulawa pang'ono.
Pambuyo pa mphindi makumi awiri, caviar imadulidwa pa sieve, imasiyanitsa maola angapo, kenaka imasakanizidwa ndi mpendadzuwa kapena mafuta osapsa, imayikidwa mu mtsuko wouma ndi wosabala, utatsekedwa ndi chivindikiro ndikuyika pa alumali wa firiji mpaka mutadye.