Ukudla nokuphuzaUkupheka

Indlela yokupheka i-sea bass kuhhavini. Izitsha okumnandi kakhulu

Sekuyisikhathi eside saziwa ukuthi inyama yezinhlanzi iwusizo kakhulu kunengulube noma yenkomo. Yingakho izitsha ezivela kulo mkhiqizo kufanele zibe khona ekudleni komuntu. Inhlanzi icebile ngamaprotheni, ama-fatty acids, i-phosphorus, i-calcium, i-sodium namanye ama-microelements awusizo, ebalulekile empilweni yomzimba. Kusukela kulesi sihloko uzofunda ukupheka ama-bass olwandle kuhhavini. Inyama yale nhlanzi ihlukile ukunambitheka okumangalisa futhi iphunga eliyingqayizivele. Njengokuhlobisa, ilayisi elibilisiwe noma amazambane ahamba phambili.

Indlela yokupheka ama-sea bass kuhhavini?

1. Inhlanzi ebhakawa namazambane ngaphansi kosawoti omuncu omuncu

Izithako: u-anyanisi amabili, ama-sea bass (izinhlanzi ezintathu), i-100 g ibhotela, ama-clove amabili, i-grimu engamafutha omuncu ama-200 g, amazambane amane, isikhwama semifino, pepper nosawoti.

Iresiphi

Geza izinhlanzi emanzini, susa izinsipho kanye nezinhlawulo, unqume amakhanda. I-anyanisi ikhasi bese ugaya nge-blender. Engeza usawoti kanye nomsila womhlabathi. Yidumbu lezinhlanzi zezinhlanzi nge-anyanisi ingxube kanye nendawo yehora elilodwa efrijini ukuze zihanjiswe kancane. I-peel amazambane. Gwema izilimo eziyizigaxa bese uthatha iziqephu ezinkulu. Dill the fennel kahle. Ephakathi nesikhwama sokubhaka, faka izinhlanzi, ugcotshwe ukhilimu omuncu. Emaphethelweni ngokulinganayo ubeka amazambane, exutshwe anyanisi nemifino. Indlela yokupheka ama-sea bass kuhhavini? Lungisa ngokuqinile izingxenyeni zesikhwama bese ususa isithwathwa kwi-tray yokubhaka. Beka ukudla kuhhavini elishisayo bese ubhake imizuzu engamashumi amane. Bon appetit.

2. I-Sea bass ne-sauce yemifino

Izithako: inhlanzi eyodwa enkulu, izipuni ezintathu zebhotela, i-bulb, i-400 g yamatamatisi asemathinini, i-clove kathathu, i-pepper yesiBulgaria, i-thyme, i-250 ml yomhluzi (inhlanzi), isipuni samapipi omhlaba, i-lemon ne-paprika eyodwa.

Iresiphi

Indlela yokupheka ama-sea bass kuhhavini? Kulula kakhulu. Okokuqala, peel futhi usike anyanisi zibe izindandatho. Gaya i-garlic. Anyanisi gazinga cishe imizuzu eyishumi. Engeza utamatisi, thyme, garlic. I-pepper yesiBulgaria isuke ibe yimichilo emincane futhi ifake epanini lokuthosa ngokugqoka. Hlanganisa imifino bese ugcwalisa inhlanzi yesikhumba. Ungakhohlwa ukubeka umhlabathi wepilisi kanye nosawoti. Lindela ngamathumba bese upheka eminye imizuzu eyishumi emlilweni omncane. Bese usike umsizi nge-blender. Fish in gut futhi ugeze ngamanzi. Ehlangothini ngalunye, yenza imibono eminingana ngommese owehlayo. Thela isidumbu ngejusi kalamula, usawoti ngezinongo nosawoti. Vala i-pan nge-foil. Beka izinhlanzi. Ukumboza ngokufanele isidumbu esithombeni bese ubhaka ukudla cishe imizuzu engamashumi amane. Uma inhlanzi isilungele, yishintshe endaweni ejulile bese uthele i-sauce. Ukuhlobisa kungalungiswa ngelayisi noma ama-noodle abhakabhaka.

3. I-Perch ibhaka noshizi

Izithako: ama-gramu angama-600 ezinhlanzi zezinhlanzi, amathisipuni amabili amajikidi, i-pepper, izaqathe, usawoti, anyanisi, 250 ml amanzi, imifino, 50 g ibhotela, ama-four tincetu wesinkwa, ama-gramu angu-80 ushizi kanye no-150 ml ukhilimu.

Iresiphi

Ngakho-ke, silungiselela ama-sea bass kuhhavini. Geza i-fillet bese uyomile nge-napkin. Sika sibe yizicucu ezincane, ufafaze ijusi kalamula, ugcobe nge-pepper kanye nosawoti. U-anyanisi usike ngamasongo amancane, futhi izaqathe ezinamagatsha. Ephasini lokuthosa ebhotela, gazinga imifino engaphezu kwemizuzu emithathu. Engeza amanzi amancane okuphuza uphinde usebenzise enye imizuzu emihlanu, wanezela izinongo ezidingekayo. Gaya imifino. Sika isinkwa esimhlophe sibe ngamacube. Sukuma ushizi. Endishini, hlanganisa imifino, ukhilimu nesinkwa. Bese useza usawoti, ushukela kanye noshizi ogayiwe. Yakha amafutha we-baking ngamafutha. Beka inhlanzi ebhokisini lokubhaka. Gcwalisa isidlo nge-sauce. Njengoba ubonile, kulula kakhulu ukwenza ama-sea bass kuhhavini. Ihlala kuphela ukuyibeka endaweni yekhabhinethi yomlilo imizuzu engamashumi amathathu. Bon appetit.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 zu.unansea.com. Theme powered by WordPress.