I-Mackerel iyinhlanzi enesibindi futhi enamafutha, eye ithola abalandeli emhlabeni wonke ngenxa yokunambitheka kwayo okumangalisayo. Le nhlanzi ihle kakhulu kokubili, futhi ngaphezu kokugcwaliswa, okungafakwa khona. Inqubo yokugcwalisa ayihlanganisi ukuhlakanipha okukhethekile futhi sikulungele ukukufakazela nge zokupheka kusukela kusihloko sethu.
Ama-mackerel anezinyosi nama-anyanisi nama-izaqathe, abhaka kuhhavini
Izithako:
- i-mackerel - 1 pc.;
- izaqathe - ucezu olulodwa;
- anyanisi - 1 pc.;
- ilamula - ucezu olulodwa;
- usawoti, pepper - ukunambitha;
- amafutha yemifino.
Ukulungiselela
Sifaka izinhlanzi, sinqume amahlumela kulo futhi sigeza ngokucophelela isisu esiswini. Sigubha isidumbu esilungisiwe ngosawoti kanye nopelepele, uthele i-1/2 ijusi kalamula bese ushiya isikhathi sokugcwalisa.
Ukuze ugcwalise, u-anyanisi uthathe amasongo amane, futhi izaqathe zixubaniswa kwi-grater enkulu. Esikhathini sokupaka, sifudumala amafutha emifino bese sifuna imifino kuyo kuze kube yilapho isilungele. Sigcwalisa isikhumba esiswini ngezinhlanzi bese sigqoka i-mackerel nge-foil. Sifaka inhlanzi kuhhavini, sithuthukiswe ku-degrees angu-180.
I- mackerel enezinyosi, ebhakabhaka , izobe isilungele emaminithini angu-35, ngemva kwalokho ingakhonzwa etafuleni ngesigaxa selamula.
I-Mackerel egcwele amakhowe nemifino, ne-gelatin
Izithako:
- i-mackerel - 1 isidumbu (500-600 g);
- amakhowe - 100 g;
- izaqathe - ucezu olulodwa;
- anyanisi - 1 pc.;
- i-parsley entsha;
- i-gelatin - 1 tbsp. isipuni;
- usawoti, pepper, ukunambitha izinhlanzi.
Ukulungiselela
Sisusa i-mackerel, sihlanza isisu esiswini ngokugcwele, sinqume ikhanda namahlombe. Ngemva kokusika izinhlanzi eceleni komfula, khipha ngokucophelela. Abathungi basusa amathambo. Sula inhlanzi nge-carcass napkins ebomile. I-mackerel elungiselelwe ifafaza usawoti, i-pepper kanye ne-seasonings yezinhlanzi.
Amakhowe achotshozwa ku-blender futhi afakwe ngokushesha, kuze kube yilapho umswakama uphelela ngokuphelele. Ama-karoti no-anyanisi bakhukhulwa kwi-grater futhi bakhanya kuze kufike kancane. Hlanganisa imifino ngamakhowe, engeza imifino eqoshiwe engxenyeni.
Manje sibeka izinhlanzi ngesikhumba phansi bese sifafaza i-gelatin. Sifaka ukugxilisa phakathi kwenhlanzi bese sivala isidumbu, sibuyisela ifomu elidala kuso. Sithinta izindonga zamathumbu ngezinyosi zokugcoba futhi sibophe ngokuqinile inhlanzi ngefestile. Sibilisa inhlanzi esithombeni emaminithini angu-30, bese uyibeka esiqandisini ngaphansi kokucindezelwa. Ngosuku olulandelayo siphuca i-mackerel ngezinhlamvu ezahlukanisiwe bese siyihambisa etafuleni.
I-Mackerel egcwele i-cheese ecibilikile kanye nezinti ze-crab
Izithako:
- i-mackerel - 1 pc.;
- izinkuni - izicucu ezimbili;
- ushizi otholiwe - 1 i-briquette;
- usawoti, pepper - ukunambitha;
- i-garlic - i-clove engu-1;
- dill oqoshiwe - 1 ithisipuni.
Ukulungiselela
Siyahlanza inhlanzi, susa umhlane kanye namathambo, sizogcoba. Sigubha isidumbu saso usawoti kanye nopelepele. Ushizi oluhlutshiwe luhlutshiwe kwi-grater futhi luxubene ne-garlic eqoshiwe kanye namakhambi. Emgodini wezinhlanzi wezinhlanzi esifaka ama-crab sticks kanye noshizi ingxube, sibophe ngokuqinile inhlanzi ngefilimu yokudla. Sibilisa ama-mackerel emanzini abilayo imizuzu engama-30, emva kwalokho sipholile futhi sinquma isidumbu ngezinxenye.
Iresiphi ye-mackerel egcwele ilayisi
Izithako:
- i-mackerel - 1 pc.;
- ilayisi - 50 g;
- izaqathe - ucezu olulodwa;
- anyanisi - 1 pc.;
- i-garlic - i-clove engu-1;
- ilamula - ucezu olulodwa;
- utamatisi - ucezu olulodwa;
- usawoti, pepper - ukunambitha;
- amaqabunga e-bay - 1 pc.
Ukulungiselela
Le nhlanzi ibhalwa phansi, ihoxise ngemuva. Ngokuqinisekile siphuca umgogodla namathambo. Sigubha umgudu ohlanzekile ngosawoti kanye nopelepele.
I-riil ubilise kuze kube yilapho isilungele futhi ixubene nemifino ekhishwe. Ingxube eholayo igcwele izinhlanzi. Ngaphezu kokugxila sisabalalisa izindandatho zamatamatisi. Sifaka inhlanzi nge-foil, sishiya indawo yokugxila evulekile. Bhaka ama-mackerel imizuzu engu-15 ngama-degree angama-200, ngaphambi kokukhonza, manzi izinhlanzi ngejusi likalamula.