Naphezu kokuthi i- capelin iyinhlanzi eshibhile futhi encane, ayinakuqhathaniswa nesimo sokuthosiwe, sokubhema noma sosawoti. I-capelin yasekhaya inenzuzo eningana ngaphezu kwesitolo, ngaphandle kokuqiniseka okungekho emkhakheni wekhwalithi yomkhiqizo wokukhiqiza kwakho, ungase uhlukanise ukunambitheka kwenhlanzi eseqedile, kuye ngokuthi inani kanye nokubunjwa kwezinongo ezisetshenzisiwe. Indlela yokukhipha i-capelin ekhaya, sizokhuluma ngokuqhubekayo.
Indlela yokuqoqa i-capelin ku-brine?
Izithako:
- capelin - 500 g;
- amanzi - 500ml;
- usawoti - 3 tbsp. izinkezo;
- ushukela - 1 tbsp. isipuni;
- amaqabunga e-bay - ama-2-3 ama-PC.;
- ikhasi elimnandi - ama-peas angu-5-6.
Ukulungiselela
Sipilisa amanzi bese ubilisa ngamapuphu aphunga kanye nama-laurel amaminithi angu-10-15. Ngemva kwesikhathi sesiphelile, sinezela amanzi esasawoti, engeza ushukela kuwo futhi siyiphume. Faka i-capelin ezitsha ezigculisiwe bese ugcwalisa nge-brine ekulungele. Sifaka inhlanzi efakwe efrijini izinsuku ezimbili, emva kwalokho yonke imfucuza idonswa, ngaphandle kwalokho izinhlanzi ziyobekwa usawoti. Njengoba usawoti usebenza njengesilondolozi, izinhlanzi zizokwazi ukusebenzisa isonto elizayo, uma ligcinwe esiqandisini, kodwa siqinisekisa - zizohlakazeka ngokushesha.
Indlela yokuqoqa i-capelin?
Izithako:
- capelin - 500 g;
- usawoti - 1 tbsp. i-spoon (ngaphandle kwesilayidi);
- ijusi kalamula - 1 tbsp. isipuni;
- amaqabunga e-bay - ama-2 ama-pcs .;
- ama-clove - ama-buddha ama-5-6;
- ikhasi elimnandi - i-peas 4-5.
Ukulungiselela
Sigeza i-capelin futhi siqhubeke nokusebenza okungathandeki kakhulu: ukuvota. Eqinisweni, inhlanzi ayikwazi ukugonywa, ikakhulukazi uma ufuna i-caviar iphinde igxile, ngakho-ke uma kudingekile ukuba kube lula ukudla i-capelin, kungcono ukuthi ube nokubekezela nokuyihlanza emathunjini. Ngemuva kwalokho, isisu sezinhlanzi sihlanza futhi sishiyiwe ukuze somile.
Ngesikhathi esifanayo, emanzini sidonsa ama-powder cloves, ama-pepper namaqabunga ama-laurel, bese ufaka usawoti bese ufafaza inhlanganisela nayo yonke i-capelin. Nisela izinhlanzi ngejusi likalamula, uhlanganise kahle, umboze isitsha nge capelin bese ushiya inhlanzi efrijini izinsuku ezintathu.
Kanjani ukukhanda i-capelin ngokushesha?
Ngokusebenza kwe-salting yezinhlanzi, indlela yokuveza izokwenziwa ilungiselelwe kusengaphambili. Okokuqala, thola ibhodlela elihle loqweqwe lwawo koqweqwe lwawo ngaphandle kwe-chips nanoma yini eyoyishintsha imisebenzi yokucindezelwa, njenge-lid / dish kanye ne-bottle-litre eliyisihlanu. Uma ukukhethwa okusheshayo, kuyadingeka ukuhlanza ngokuphelele izinhlanzi bese ususa zonke izinsipho ukuze ingxube yelinci ingene ngaphakathi emaspini hhayi kuphela ngaphandle, kodwa futhi ngaphakathi.
Izithako:
- capelin - 1 kg;
- usawoti - 3 tbsp. izinkezo;
- amaqabunga e-bay - ama-3 ama-PC.;
- Coriander eyomile - 1/2 tsp;
- Ikhasi elimnandi lika-pea - ithisipuni eli-1.
Ukulungiselela
Izinhlanzi ezihlanziwe, ezihlanziwe nezomisiwe zifakwe kwisitsha esilungisiwe soqweqwe lwawo koqweqwe lwawo. Esikhathini sodaka sibheka amaqabunga ama-laurel, i-coriander eyomile ne-pepper. I-powder ewumphumela ixubene nosawoti futhi ifafazwe nge-capelin usawoti. Simboza konke nge-plate noma esihlahleni, futhi phezulu sigcizelela ingcindezi ngesimo sebhodlela noma yimuphi omunye isitsha esinamanzi. Sibeka inhlanzi esiqandisini futhi emva kwamahora angu-12 uzokwazi ukujabulela i-capelin enamafutha amaningi.
Ngokuqinisekile ngemva kokupheka izinhlanzi ngale ndlela, ngaphambi kokuhlanza, une-caviar eshiye ukuthi awufuni ukungayinaki. Indlela ekahle yokuphuma kulokhu kulesi simo izoba salting. I-caviar usawoti ilula: ama-500 g sithatha ama-150 g usawoti namafutha yemifino. U-50 g usawoti uchitheka ngo-500 ml wamanzi futhi uthelelwa kwisisombululo se-caviar.
Sigqugquzela amaqanda ngamaminithi angu-2-3, emva kwalokho umklamo ususelwa futhi uphinde wenze inqubo izikhathi ezimbili. Bese ubeka i-caviar embizeni, uthele amafutha amancane bese ufaka isipuni sikasawoti. Hlanganisa yonke into bese uthela phezulu kwamafutha ku-2-3 mm. sishiya i-caviar amahora angu-2-3 esiqandisini, bese sikhonza.