Manje i-pike iyahlanjululwa ngaphambi kokubhaka, igqoke futhi ihlotshwe ngemikhuba ehlukene, kodwa isalokhu igcina isidlo esiphakathi etafuleni, inikeza ubuqiniso kunoma imuphi umkhosi. Ngezansi, sizohlaziya izindlela zokupheka ezimbalwa ezingavamile ze-pike eziphekwe kuhhavini.
I-pike eqoshiwe ibhake kuhhavini - iresiphi
Izithako:
- i-pike - 1,7 kg;
- amaqanda - izingcezu ezimbili;
- izaqathe abilisiwe - 80 g;
- anyanisi - 55 g;
- isinkwa esimhlophe - 40 g;
- ubisi - 95ml;
- isinqumelo - 80 g;
- ijusi kalamula - 45 ml;
- i-pepper yompepper omhlophe womhlabathi;
- ukhilimu omuncu - 60 ml.
Ukulungiselela
Susa isikali kusuka esikalini, yenza ukuchotshozeka okuphambene emathanjeni asegill kanye phansi yonke isisu, bese udonsa insides. Amagciwane ngokwawo kufanele asuswe, ukuze angabhubhisi ukunambitheka kwesidlo. Hlanganisa umgudu we-pike bese usika umfula ngokunciphisa kanye namathambo abizayo ngaphakathi kwezinhlanzi. Hlukanisa ngokucophelela i-pulp esele, unakekele ukulimaza isikhumba. Dlulisa i-pulp yezinhlanzi ngokusebenzisa i-grinder ye-nyama kanye ne-crumb kanye ne-crust, egibele ubisi. Engeza ingxube elandelayo yamaqanda enkuni aqoshiwe, izaqathe ezilinziwe kanye anyanisi, ufafaze wonke i-lemon, pepper bese ufaka ucezu omuhle kasawoti. Gcwalisa isikhumba senhlanzi ngenyama enobisi bese uyisithulule eceleni. Phonsa ubuso bezinhlanzi ngelamula bese uthumela yonke into ukubhaka imizuzu engu-50 ngezi-160 degrees. Imizuzu eyishumi ngaphambi kokudla, gcoba i-pike nge ukhilimu omuncu ukuze isiphuzi sibe nesikhathi sokubamba ngokugqamile.
Ungabhaka kanjani i-pike kuhhavini ku-foil?
Ngenxa yobulula bayo, le recipe ilungile kulabo abaqala ukubhaka pike. Ngaphezu kwalokho, iqukethe ubuncane bezithako, futhi ngenxa yokusikeka, abaqalayo baqinisekiswa ukubhaka izinhlanzi ezinomsoco.
Izithako:
- pike - 1.6 kg;
- ilamula - ucezu olulodwa;
- amafutha omnqumo - 40 ml;
- ingxube yezinongo zezinhlanzi - 5 g.
Ukulungiselela
Qala ngokulungiselela i-pike: igundane, uhlanza izinhlanzi kusuka esikalini, susa amagill bese ugeza kahle isidumbu. Hlanganisa i-juice yehafu lemon ngesinkwa sosawoti kanye nenhlanganisela yonke yezinongo zezinhlanzi. Ngenhlanganisela, geza i-pike ngaphandle nangaphakathi, ngaleyo ndlela ususe iphunga futhi unike u-pulp into enhle kakhulu. I-lemon esele inqunywe emibuthanweni bese ibeka izingcezu esiswini se-pike. Beka inhlanzi emkhatsini wephepha lokunamathisela, ukugoqa ngokuzenzekelayo emaphethelweni ukuze imvilophu ingaqhumeki ngesikhathi sokupheka, bese ubhaka yonke into emaminithi angu-200 engama-20. Vula imvilophu bese uqhubeka ukupheka eminye imizuzu engu-10, ukuze ikhasi libe nesikhathi sokumnyama.
Ungabhaka kanjani i-pike nge-imayonnaise kuhhavini?
Kanye nosawoti omuncu, imayonnaise ivame ukusetshenziselwa ukulungiselela i-pike, hhayi nje kuphela ukwenza i-fish juicier, kodwa futhi ukuze ikwazi ukuqonda i-crust ekhangayo. Kwanele ukugcoba ubuso besidumbu nge-sauce imizuzu engu-10 ngaphambi kokuba silungele, bese ngosizo lwemayonnaise ungakwazi ukuhlobisa izinhlanzi.
Izithako:
- i-pike - 1.4 kg;
- imayonnaise - 90 g;
- anyanisi - 110 g;
- i-lemon - ½ ama-pcs .;
- Rosemary omile, thyme - 1 ½ tsp.
Ukulungiselela
Ngaphambi kokubhaka okumnandi kuhhavini, kufanele kulungiselelwe futhi kuhanjiswe. Izinhlanzi zixotshiwe, izitshalo zisusiwe, ama-giblets avuliwe. Ngemuva kokugeza, i-pike ithululelwa ngejusi likalamula, igcobe ngosawoti, izitshalo ezomile futhi ithunyelwe esiqandisini se-marinade ihora eli-1. Ngemva kwesikhashana, i-pan igubungelwe ishidi lesilwane bese lifaka izindandatho zemi-anyanisi eqoshiwe. Ama-anyanisi asele anqunywa emasongweni amahafu futhi agcwalise isisu sezinhlanzi. Izinhlanzi eziboshiwe ziboshwe ngesilwane bese zibhakwa isigamu sehora ngama-180 degrees, ngemva kokuvulwa kwemvilophu, inhlanzi igcobe nge imayonnaise futhi ishiye enye imizuzu engu-10 ukuba i-browning.