Kwiphepha le-caviar unokufumana ezininzi zokulondolozwa, kwaye mhlawumbi kunye nodayi, wongezwa ukuphucula iimpawu zobugcisa beemveliso, kunye nexesha lokugcina. Ezi zongezelelo azichaphazeli kuphela intle, kodwa zichaphazela nempilo yomthengi.
Phakathi kwezinye izinto, kudla ngokuncinci ukuthenga isidumbu esingasisigxina kunye ne caviar okanye, ngakumbi nangakumbi, yibambe ngokwakho, kunokuhlawula i-caviar esilungele kwivenkile. Ngezo zonke iziqhelo zendlela yokwenza i-salmon roe salmon ekhaya siya kuthetha ngentla.
Indlela yokwenza ityuwa entsha ye-caviar salmon ekhaya - iresiphi
Emva koko, khetha indlela yokwenza i-salting: i-salmon e-pinki, njenge-pulp yeentlanzi, ityuwa ngendlela "emanzi" kwi-brine okanye "eyomile", nje ufefe ityuwa. Kule recipe, siza kuthetha ngeendlela zokuqala ze-ambassador.
Izithako:
- caviar;
- amanzi;
- ityuwa.
Ukulungiselela
Ngaphambi kokuba usonge i-caviar ebomvu i-salmon roe, kufuneka ilungiselelwe. Yonke i-caviar idla ngokuqokelela kwi-sacs egqabileyo-yastyk, apho kunzima ukuyilahleka xa ungenayo ityuwa ngaphambili. Ukusika i-yastyk, unokusula nje i-caviar nge-sieve enkulu, okanye udibanise i-caviar ngamanzi abilayo ngqo kwifilimu uze ubambe imizuzwana engama-20: ukusuka kumanzi abilayo ifilimu ngokukhawuleza.
Akukho zilinganiso ezichanekileyo zokukhumbula, kuba unako ukulungiselela "i-brine" "ngeliso" ngokuxuba izinto ezimbini kuphela - amanzi kunye netyuwa. Iityuwa emanzini afudumele azaliswe kude kube yilapho amazambane, ehliselwa kwi-brine, athayela phezulu. Ukususwa kwiifilimu ze-caviar kuncitshiswa kwi-brine kwaye kwashiya kuyo iiyure ezimbini. Emva koko isisombululo sityhulwa, kwaye i-caviar ifakwe kwisitya esitywinwe. I-caviar enosawoti igcinwa ebanda kakhulu kungapheli iintsuku ezimbini.
Indlela yokucoca i-salmon i-pink e-saline ngendlela enomileyo - iresiphi
Izithako:
- caviar - 1 kg;
- ioli yemifino - 15 g;
- ityuwa - 90 g.
Ukulungiselela
I-caviar enosawoti enosawoti igcinwa ixesha elide kune-analogue enosawoti kwi-brine. Oku kunokwenzeka ngenxa yokuba amaqanda ahlanjululwe ngokwenene ngokulondolozwa kwemvelo - ityuwa, kwaye alala kuwo ngokufanelekileyo ngexesha lokugcina. Qaphela ukuba ukucoca i-salting kuyimfuneko ukuthabatha ityuwa yamatye eqhelekileyo yokugaya kwaye ayikho iodidi.
I-kilo ye caviar, thatha iipunipodi ezintathu zetyuwa kunye nesilayidi. Amaqanda axutywe ngobumnene, usebenzisa i-spoon yokhuni. Emva koko i-caviar ifakwe kwisitya esitywinwe seglasi okanye iplastiki yokutya, ichithe i-spoonful ye-oyile yemifuno kwaye ishiye ebandayo ngeeyure ezimbalwa. Emva koko, amaqanda angagcinwa kwiiveki ezimbini.
Indlela yokwasawoti i-salmon i-pink "Pyatiminutka"?
Ukuba awuhlali ukhululekile kunye ne-pink salted salmon caviar yindlela nganye echazwe ngasentla, unokuzama i-recipe "Pyatiminutku". Ukulungelele ngale ndlela i-caviar i-salt salted, igcina ingcamango yendalo, nangona kunjalo, kwaye ayigcinwanga ixesha elide. Ukwandisa ubomi be-shelf, i- salum e-salted ifanele ifakwe.
Izithako:
- caviar - 5 yastikov;
- amanzi - 1,3 l;
- ityuwa - 270 g.
Ukulungiselela
Cima amaqanda aseJastikov, uzama ukulimaza amaqanda. Dissolve ityuwa emanzini atshisayo kwaye uvumele i-brine ipholile kwiqondo lokushisa. Emva koko, faka i-caviar kwi-brine uze ushiye imizuzu emi-5. Ukutshintshela i-caviar ukuze ulingise kwaye uvumele onke amanzi angaphezu kwamanzi, ukushiya isikhwama se-gauze simisiwe kwiiyure ezingama-3.
Ekupheleni kwexesha, i-caviar iyakuthatyathwa ngokukhawuleza, okanye ifakwe kwiingxowa zeengcingo okanye iingxowa zokusasazela okanye ukupholisa ixesha elifutshane. Ukuba ugqiba ukukrafisa i-caviar, khetha iimodi ezithandekayo kunye nobushushu, kwaye emva kokuphazamiseka, vumela umbane ogqithiseleyo kwiiqanda udle kwi-colander ngeeyure ezimbalwa.