I-Cod iyinhlanzi yolwandle enomsoco futhi enempilo, etholakala emanzini asenyakatho ye-Atlantic nasezintabeni ezisenyakatho (kuneziqu zezilwandle eziziwa). Kusukela ku-cod kungenzeka ukulungisa izitsha ezihlukahlukene futhi, ngokuqinisekile, kungcono ukusebenzisa izindlela eziphilile zokucubungula okushisayo, okungukuthi: ukupheka, ukupheka ngebhangqa noma ukubhaka.
Akutshele ukuthi ungaphika i-cod esiphundu kuhhavini.
Njengoba ubukhulu be-cod carcass bungathola ubukhulu obukhulu (ekudoba, abantu abade ubude obungama-40-80 cm ubude), kungalungiswa ngokuphelele ngesimo sesidumbu ngaphandle kwekhanda, ngesimo se-steaks, ngesimo sezingxenye ezihlangene ezihlangene noma ngezifetheni ezihlangene .
Izitshalo ze-cod, ziphekwe kuhhavini - iresiphi
Izithako:
- i-cod steaks (ihlutshiwe);
- anyanisi;
- imayonnaise, ukhilimu obukhulu noma ukhilimu omuncu;
- umnyama omnyama we-pepper;
- i-nutmeg egayiwe;
- iwayini elimhlophe le-dessert (vermouth noma nutmeg);
- imifino (basil, parsley, coriander, rosemary);
- i-garlic;
- ibhotela noma ibhotela elicibilikile;
- ilamula.
Ukulungiselela
Sifaka ama-clove amabili ka-garlic bese sithela izipuni ezimbili zewayini-makabe zifakiwe.
U-anyanisi uthathe imibuthano encane, lapho sibeka khona phansi isikhunta esibukisayo, siqala ukugcoba phansi (noma simboza i-pan nge-foil bese senza anyanisi phezulu, futhi kuqala sibheke phezulu). Kusukela phezulu ku-onion substrate ubeka ama-cod steaks (Yebo, inhlanzi kufanele ihanjiswe ngaphambilini, igeze futhi imiswe nge-napkin).
Yenza i-sauce. Imayonnaise (ukhilimu noma ukhilimu omuncu) inkathi ngomhlabathi omnyama nomsila. Hlunga iwayini elifakelwe i-garlic ngokusebenzisa i-strainer bese uyengeza kwimayonnaise. Siphinde sithulule ijusi elincane lelamula.
Ngokusakaza ngokulinganayo, uthele le sauce kwi-substrate yenhlanzi.
Sipheka i-cod kuhhavini, ebhaka kuhhavini ngamaminithi angaba ngu-20-25 (izinga lokushisa eliphakeme cishe liyi-200 ° C). Uma ufuna ama-shadow shades, ungafihli umumo, uma ufuna inhlanzi ukuba iqhume, khetha ifomu elijulile nge-lid (noma usebenzise ifolishi esikhundleni se-lid).
Ukulungele ukupheka i-cod elalibekwe esitsheni sokukhonza kanye nokuhlobisa (kungaba amazambane, irayisi, ubhontshisi wezintambo, i-polenta, njll).
Siphinde sifafaze lonke ijusi lemon futhi sizokwenza imifino.
I-Cod ebhaka kuhhavini namazambane kanye neminye imifino
Izithako:
- izibopho zekhodi;
- anyanisi;
- amazambane awakhulumi kakhulu;
- i-pepper isibungu esiphundu;
- i-broccoli noma i-cauliflower;
- i-lemon;
- ukhilimu uketshezi;
- izinongo ezomile;
- i-garlic;
- imifino.
Ukulungiselela
Sibheka amazambane bese siwasika emibuthanweni, izindandatho ze-anyanisi, u-sweet pepper - straws, ne-broccoli sizohlukana sibe amaqabunga amancane.
I-broccoli blanch, okungukuthi, uthele amanzi abilayo ku-container ehlukile (i-ceramic elungile). Amazambane aphekwe epanini elingaphandle emaminithini angu-12-15, amanzi angeziwe.
Ukupheka ngendlela ejulile ngesembozo. Sidlulisa phansi ngamafutha futhi sisakaze izingcezu zamazambane. Okulandelayo, faka i-pepper elicwecwe elicwengekile nge-anyanisi ne-broccoli.
Ngokwemvelo ukusabalalisa, ukuphuza i-substrate yemifino nge-sauce enomuncu (ukhilimu + nezinongo kanye ne-garlic oqoshiwe), asisebenzisi yonke ingxube, kuphela 2/3. Phezu kwalesi substrate beka lonke uhlangothi lwe-cod. Noma usike i-fillet zibe izingxenye ezincane. Thela i-sauce ekhilimu esele. Gcoba ifomu nge-lid noma foil. Bhaka kuhhavini ekushiseni okungenani okungenani imizuzu engu-30-40.
Susa isembozo noma isikhunta kusuka esikhunjini, ungafafaza ushizi ogayiwe. I-cod ekulungele ukupheka ngemifino, ngaphandle kokukhipha ifomu, ukuhlobisa ngemifino bese ukhonza etafuleni. Izingxenye ezikhishwe ngefosholo, uma ziphekwe ifayelafti eligcwele, ungayinquma ngokucophelela zibe yizicucu, ngaphandle kokuphula ukubunjwa kwesidlo. Kwaba isidlo sakusihlwa esihle kakhulu, okungekho okubi ukukhonza iwayini elincane iwayini elimhlophe.