Indlela pickle indlu caviar

Sonke sithanda ukuba badle, kunye okuluncuthu nangakumbi. Inani labo lilinganiselwe kwaye zisoloko imali eninzi, kodwa yintoni ukuba azilungiselele? Zama ukufumana phandle ukuba pickle njani caviar ebomvu. Ingakumbi ngenxa yokuba kukho ezininzi zokupheka umdla tips, ikuxelela indlela pickle indlu caviar.

caviar Red - enye uju omninzi oluncedo abawaziyo. Apha kwaye inani elikhulu lula ukutya protein polyunsaturated amafutha eziyimfuneko ukuze imizimba yethu. Amaqanda zingathengwa njenge imveliso agqitywa, kodwa sidla kuthenga iintlanzi apho amaqanda ukuba ayathathwa. Kulo mzekelo, sonke sifanele - kukufunda ukuba pickle indlela caviar ebomvu kwaye bonwabele ubuncwane kulungiselelwe ngezandla zabo.

Kuba pickling, kufuneka:

• Salt - 1 kg;
• Water - 3 l;
• Amaqanda - 1 kg;
• kungawi nokhozo, plastiki na;
• hlamarile namagumbi;
• skimmer
• namafutha - amafutha omnquma, okanye oil ingqolowa;
• ezitsheni abawaziyo.

Phambi kokuba uqale yityuwa, ukuqinisekisa umgangatho amaqanda akho. Eyona engcono lowo ukuba lo mboniso (yastiks) ngaphandle umonakalo. Ukuhlamba imveliso onjalo nokuba namanzi oqhelekileyo etephini. Kodwa xa yastiks ezonakeleyo, mna nzima kancinci. Kuphela ukuba ahlambe amaqanda iqokobhe amanzi amtyuba, amanzi acocekileyo ukwenza njalo okuqinileyo-ethe. Ukuze alondoloze amaqanda incasa-izinga yastiks ezonakeleyo, ilitha nganye yamanzi kufuneka neyongezelelwe 40-50 grams yetyuwa. Inkqubo ngamanzi kufuneka zisuswe kwaye lopantsy immature iphela. Lopantsami wabiza amaqokobhe zingabinanto amaqanda ezonakeleyo. I-caviar esikalini lula zodwa ekubeni ziba mhlophe ngexesha ukuhlanjwa. Coca amashiya yabo intle, zeplastiki ukunqanda umonakalo bonke amaqanda yonke.

Indlela pickle caviar elibomvu? Impendulo ilula. Isiphumo sokugqibela ixhomekeke anetyuwa (anetyuwa). Okokuqala, lo anetyuwa kufuneka ibe ngaphezulu kuno caviar. Ku 1 kg zamaqanda kufuneka iilitha ezi-3 zamanzi. Kuba ngcono ngamanyala ekucetyiswa amanzi netyuwa shushu, kunokuba ubilise kwaye cool lobushushu egumbini. Oku ingongoma ebalulekileyo ekulungiseleleni. Xa kungekho tyala musa baluphose anetyuwa eshushu. Umbuzo of ukuba pickle ngayo umdlalo ebomvu, eli xesha ngaphandle ukubaluleka.

Ngelo xesha, kude kube anetyuwa lupholisiwe, ungenza ukwahlukana ithole ngale filimu. Ukwenza oku nomkhosi encinane pakani yastiks kunye caviar kwi-grid. Iiseli akufuneki amaxesha ngaphantsi kwesithathu banzi ubungakanani amaqanda. Ngobunono ubungakrazula tape kunye nakwa KwaZulu-kubuhlungu yastiks kwigridi. iintshukumo Smooth pakani amaqanda iiseli. Ngenxa yoko amaqanda ziya kuba embizeni, kwaye yastiks kwigridi.

Njengoko kuba ixesha brining. Caviar ngokwaneleyo ukuba ayibambe a anetyuwa imizuzu engama-30 ukuya kuma-50. Kodwa ke eli xesha iphenjelelwa yimiba ezininzi ezifana lexinene amaqanda, ukuvuthwa, ubungakanani kunye nangaphezulu. Bekuya kuba ngcono ukuba uzame ngayo ngexesha brining. Ukongeza, ukuba sithembele uju yokugcina ixesha elide, ngoko hlala ngetyuwa usaba. Xa okuphekwe amaqanda, kufuneka lwahlulwe anetyuwa. Oku kwenziwa ngokusebenzisa ngesihlungulo okanye cheesecloth. Eyona nto ibalulekileyo - asophise iintsalela le anetyuwa. Kufuneka malunga neeyure ezi-2 silindile. Emva kokuba zonke iintsalela zonke anetyuwa (i anetyuwa) amanzi amaqanda igqityiwe inokongezwa oyile (amafutha omnquma, umbona ioli, imifuno), oko akuthethi ukuba amaqanda lihlale ndawonye. Kodwa oyile kunciphisa lokugcinwa, ngoko ke lumka.

Yazi ukuba pickle njani caviar ebomvu, akwanelanga ukuba impumelelo epheleleyo. Ukuze sibe incasa yawo elide, kucetyiswa ukuba sigcine izitya efrijini okanye iwayini. Kwakhona akhuselwe ukukhanya izakuwandisa lokugcinwa kwezinto delicatessen, ke ngoko, yisongele iingqayi ngephepha zamafu. Musa ukulibala ukuba ujonge lonke ixesha i "twist" kwi ubukho utshintsho ivumba. Caviar kufuneka ngqo ivumba efanayo brining. Uziva ukulahlwa? Zilungiselele ukuba balahle iibhanki yonke ezibuhlungu.

Ngoku unakho yokugcina ulwazi, uyazi ukuba pickle indlu caviar. Ngoku kufuneka ukuba sithenge intlanzi kunye caviar. ithamsanqa Yiba nomdla wokutya!