Lero tikhala kuphika nsomba pansi pa marinade okongola komanso okoma, omwe amakhala ndi anyezi ndi kaloti. Mbale zodabwitsa zotere mungapatse banja lonse ndi alendo kuti azichiza. Nsomba, yophikidwa molingana ndi maphikidwe athu, idzakondweretsa aliyense ndikukudutsitsani ndi kukoma kwawo kosaoneka bwino. Choncho, tigawane nanu chinsinsi chathu: kuphika nsomba zokoma ngati zimenezi, mu marinade okongola kwambiri ndi anyezi ndi kaloti za golide, ndiyeno muzisangalala ndi mbale yabwinoyi.
Nsomba yokazinga ndi kaloti ndi anyezi
Zosakaniza:
- Zolemba za hake - magawo 4;
- ufa wa tirigu - 70 g;
- mchere - uzitsamba 2;
- mafuta a masamba - 120 g;
- tsabola - kulawa;
- anyezi (sing'anga) - ma PC 2;
- kaloti (lalikulu) - 1 chidutswa;
- viniga (9%) - masupuni a tiyi atatu;
- soy msuzi - 2-3 tsp.
Kukonzekera
Timasamba m'madzi a nsomba ndi kuumitsa kuchokera ku chinyezi chokwanira ndi chopukutira. Musadule zidutswazo, kuziyika mu ufa wosakaniza ndi mchere ndikuziyika pa poto yaikulu yomwe imatenthedwa ndi mafuta. Kenaka perekani mbali imodzi yokha ya nsomba ndi tsabola, kuti ufa uutenge. Frying the fillet kuchokera kumbali ziwiri, mpaka itakonzeka.
Anyezi onunkhira bwino amadula gawo limodzi mwa magawo atatu a mphetezo, ndipo kaloti imangokhala yochepa chabe. Pa masamba mafuta mwachangu iwo mosiyana, mpaka golide. Tikagwirizanitsa kaloti ndi anyezi pamodzi ndi kuwonjezera soya msuzi ndi vinyo wosasa kwa iwo. Kuti kukoma kwa marinade kukhale kotchuka kwambiri, kumafunika kuyima kwa mphindi 20. Ndiye kachiwiri imagwedezeka ndipo imafalikira bwino pa fried fried of hake.
Kuwona kwa nsomba, kubisika pansi pa karoti wa golide ndi anyezi, kumafuna kuti muzilawa kuti mulawe.
Nsomba zowonjezera mkaka ndi anyezi ndi kaloti
Zosakaniza:
- chitembo cha pangasius - chidutswa chimodzi;
- ufa - 100 g;
- mchere - kulawa;
- mafuta a masamba - 80 g;
- kaloti - 1 chidutswa;
- anyezi - 1 pc.;
- mkaka (nyumba) - 200 ml;
- batala - 60 g;
- mpiru - supuni 1;
- finely akanadulidwa mwatsopano katsabola - 1 tbsp. supuni.
Kukonzekera
Timatsuka nyama ya nsomba, timatsuka ndi madzi, kuchotsa zopserezazo ndi kutulutsa chigwacho, ndikudula fumbilolo kukhala lokha. Mu ufa, onjezerani mchere wambiri, kusuntha ndi kutha pano nsomba, zomwe zitatha kutentha kwambiri, ndi kukhalapo kwa mafuta a masamba. Fried pangasius, ikani mu chotsulo chosapanga dzimbiri ndipo muike chidutswa cha batala. Kenaka perekani pamwamba, anyezi ndi kaloti, musanayambe kuwadula mu cubes. Timathetsa ndevu mu mkaka ndikudzaza nsombayo, ndikuyikamo kuti tiyike pa mbale yophika, ndikuika boma la moto waung'ono. Timathetsa mphindi zonse zisanu ndi ziwiri, ndikuwonjezera katsabola watsopano ndipo timakhala ndi moto womwewo kwa mphindi 4-6.
Gwiritsani ntchito nsomba yokonzedwa ku mbale, yikani pansi ndi spatula kuti ikhale ndi masamba omwe ali pamwamba.
Nsomba zimatsuka ndi kaloti ndi anyezi
Zosakaniza:
- Mitembo ya mackerel yatsopano - ma PC 2;
- Bay masamba - 5-7 zidutswa;
- mchere waukulu - 2 tbsp. makuni;
- shuga - masupuni 2;
- kaloti (lalikulu) - 1 chidutswa;
- anyezi - zidutswa ziwiri;
- viniga - 50ml;
- madzi 100 ml;
- adyo - 2 mano.
- Mafuta a masamba (osadulidwa) - 80 ml.
Kukonzekera
Pewani pang'ono mchere, koma osati kwathunthu, ndiye yeretsani, yambani ndi kudula mu zidutswa
Thirani anyezi ang'onoang'ono odulidwa muzing'onozing'ono. Kaloti amadulidwa kukhala ochepa thupi kapena timapukuta pa grater. Timagwiritsa anyezi ndi karoti ndikuwatsanulira ndi vinyo wosasa, woyeretsedwa ndi madzi. Pambuyo pa mphindi 25, finyani masamba a viniga wosakaniza marinade, kuwaphatikiza ndi opukutidwa bwino, asanatsukidwe, adyo ndi kufalitsa nsomba zonsezo. Madzi osakonzedwanso nsomba ndi ndiwo zamasamba ndi kuziyika pamalo ozizira kwa maola 8, ndipo nsomba zikadatha kudya.