Yadda ake gishiri trout caviar a gida, girke-girke masu dadi

Trout caviar ya daɗe ana ɗaukarsa a matsayin abin sha. Kuna iya saya a cikin kantin sayar da shi inda ake sayar da shi a cikin kwalba. A gaskiya ma, caviar da aka saya ba shi da halayen dandano mai haske. Bugu da kari, a nan zaku iya siyan caviar na wucin gadi, wato, karya wanda ko kadan bai dace da bayanan da aka nuna akan kunshin ba. Lalle ne, za ku iya dandana ainihin caviar na trout idan kun yi gishiri da kanku, ta amfani da ɗaya daga cikin sanannun, amma girke-girke masu sauƙi.

Gaskiya mai ban sha'awa

Trout shi ne wakilin ruwa mai tsabta na dangin salmon, wanda ke da nama mai mahimmanci kuma mai dadi sosai. Ana iya samun kifi a cikin tafkunan ruwa da yawa tare da ruwa mai tsabta, bayyananne kuma mai sanyi sosai. A matsayinka na mai mulki, waɗannan su ne wuraren tafki mai tsayi ko tafki da ke kusa da latitudes na arewa. A halin yanzu, ana yin kiwo na rowa, musamman a wuraren ajiyar ruwa da ake biya, inda masu sha'awar kamun kifi ke tafiya da fatan kama kifi. Ya bambanta da wakilan danginsa a cikin ƙananan ƙananan caviar, wanda ke da tint orange mai haske. Qwai suna translucent, jere a girman daga 2 zuwa 3 mm.

Halayen caviar na trout:

• Ko da yake ƙwai ƙanana ne, suna da kyakkyawan bayanan dandano.
• Yana da babban abun ciki na sinadirai, irin su sunadarai, fats lafiya, fatty acid, abubuwan ganowa da bitamin.
• Jiki yana shiga cikin sauki, ba tare da ya dora cikin ciki ba, don haka ya halatta a yi amfani da shi a kowane zamani.
• Taimakawa jurewa ko hana cututtuka kamar atherosclerosis ko ƙarancin rigakafi.
• Yana inganta tsarin jini kuma yana inganta kwararar jini.
• Ƙarfafa ƙasusuwa, inganta hangen nesa, yana ƙara haɓakar ƙwayoyin sel da ƙwayoyin jijiya.
• Yana rage matakin mummunan cholesterol a cikin jiki.

Lokacin da aka fitar da caviar daga kifi, bayyanarsa da halayen dandano sun yi nisa daga samfurin da aka gama. Kafin aikin gishiri, dole ne a raba shi daga fim kuma a wanke shi da kyau. Bayan salting, halayen dandano suna canzawa sosai.

Bayan an cire shi daga cikin kifi, yana halatta a adana shi ba fiye da sa'o'i 24 ba, kuma kawai bayan gishiri, sharuɗɗan ajiya zasu karu. Sakamakon haka, kuna samun samfurin da kowa ya saba amfani da shi, musamman a lokacin hutu.

Yadda za a zabi caviar don gishiri

Don samun samfur mai daɗi da inganci, yakamata ku yi amfani da samfur mai inganci kawai. A wasu kalmomi, kuna buƙatar zaɓar caviar daidai, jagorancin wasu shawarwari. Misali, ya kamata a bambanta nau'ikan caviar guda uku:

• Yasty caviar ko raw caviar. Irin wannan caviar ana yin gishiri kai tsaye a cikin fina-finai, tun da a baya an wanke da kyau. Ana adana irin wannan samfurin ba fiye da wata ɗaya ba, kuma banda wannan, yana da takamaiman dandano.
• Matsakaicin caviar. Caviar ana gishiri bisa ga girke-girke na musamman, ta amfani da hanyar latsawa, wanda ya haifar da taro mai kama. Ana adana irin wannan samfurin har tsawon shekara guda, yana da halaye masu kyau.
• Caviar mai hatsi. Wannan caviar ne mai girma. Lokacin dafa abinci, ana ƙara mai da gishiri a ciki. Caviar da aka shirya ta wannan hanya yana da dandano mai kyau. A lokaci guda, ƙwai suna sauƙi rabu da juna.

Cooking trout caviar a gida - girke-girke

Mutane da yawa sun yi ƙoƙari su dafa caviar na trout da kansu a gida. Abin takaici, a gida ba zai yiwu a sami dandano iri ɗaya kamar caviar da aka saya ba. Akwai girke-girke da yawa don caviar. Idan kun bi jerin matakai na fasaha da rabon kayan abinci, za ku iya dafa caviar mai dadi fiye da a cikin kantin sayar da.

Don gishiri trout caviar a gida, kuna buƙatar adana samfuran da kayan aikin masu zuwa:

• Gilashin kwanon rufi ko kwano.
• Rana don damuwa caviar ko gauze.
• Salt.
• Sugar yashi.
• Man kayan lambu.

A cikin aikin aiki ba a ba da shawarar yin amfani da jita-jita daga wasu kayan ba. Gilashin baya sha wari kuma baya fitar da abubuwa na waje waɗanda zasu iya shafar ɗanɗano na ƙãre samfurin.

Hanyar salting kanta ba za a iya kiran shi da wahala ba. Shi ne mafi alhakin, domin kana bukatar ka bi wani jerin. Sai kawai a cikin wannan yanayin za'a iya gwada wannan abincin, wanda ke da ɗanɗano mai laushi da ɗanɗano mai daɗi, wanda aka adana duk abubuwa masu amfani.

Simple classic girke-girke

Don samun samfurin da aka gama kuna buƙatar tarawa:

• Caviar na kifi.
• Salt.
• Sugar yashi.
• Ruwa.

Matakan shiri:

1. Da farko, an cire caviar daga fim din. A gida, ana amfani da gauze don wannan aikin. An kafa wani nau'i na hannun riga daga wani gauze, inda aka sanya caviar a cikin fim. Rinsing a ƙarƙashin ruwa mai gudu da kuma juya hannun riga, ya juya don saki caviar daga fim din. Za a tsaftace caviar, kuma fim din zai kasance a kan gauze.
2. A mataki na gaba, an shirya bayani don salting. A matsayinka na mai mulki, an yi bayani a hankali, tare da babban abun ciki na gishiri. Sai a zuba ruwa a wuta a kawo shi a tafasa, sannan a zuba gishiri da sukari a ciki. Gara idan gishirin teku ne. Maganin ya haɗa da: 1 g na gishiri da 200 g na sukari ana amfani dashi don lita 100 na ruwa. Maganin ya kamata ya tafasa don minti 5-8.
3. Ana cire maganin daga wuta kuma a bar shi ya yi sanyi. Ba shi yiwuwa a cika tare da bayani mai zafi, tun da caviar zai tafasa kawai.
4. Bayan sanyaya, zuba caviar tare da wannan bayani kuma bar shi don minti 5-6. Idan kuna son adana samfurin na dogon lokaci, to zaku iya barin shi tsawon rabin sa'a.
5. Sa'an nan kuma an shayar da maganin, bayan haka caviar ya kamata ya tsaya kamar haka don kwanaki 2 ko 3, dangane da yadda yake cikin brine.

Ana amfani da kowa don gaskiyar cewa caviar yana samuwa akan sandwiches daban-daban. A gaskiya ma, ana iya cinye shi azaman samfuri na musamman ko ƙara zuwa jita-jita ko salads daban-daban.

A lokaci guda, ya kamata a tuna cewa caviar yana bambanta ta hanyar yawan adadin kayan abinci mai gina jiki, don haka ba a ba da shawarar cin abinci mai yawa ba. Don cika jikin mutum tare da bitamin da microelements, ya isa ku ci ba fiye da sandwiches 3 kowace rana.

Girke-girke na Caviar kai tsaye

Kuna buƙatar waɗannan samfuran:

• Tushen caviar, sabo ne.
• Sugar.
• Salt.

Yadda aka shirya samfurin:

1. Mataki na farko shine cire fim din tare da gauze ko sieve, bayan haka an wanke shi sosai a ƙarƙashin ruwa mai gudu.
2. An shirya caviar mai tsabta a cikin gilashin gilashi kuma an rufe shi da cakuda gishiri da sukari, a cikin rabo na 2: 1.
3. Caviar tare da cakuda yana da kyau sosai amma a hankali gauraye, bayan haka an bar shi na minti 10.
4. Bayan haka, an saki caviar daga ruwan da ya bayyana. Don yin wannan, an sanya shi a cikin gauze kuma an dakatar da shi don minti 10-15.
5. A ƙarshe, an sanya caviar a cikin gilashin gilashi kuma an aika zuwa wuri mai sanyi don 5-6 hours. Bayan wannan lokacin, ana iya cinye caviar.

Yadda ake gishiri sabo-sabo caviar a cikin brine

Don yin wannan, dole ne ku sami:

• Tushen caviar, sabo ne.
• Iodized gishiri - game da 700 grams.
• Sugar - 50 grams.
• Lita daya na ruwa.

Wannan girke-girke baya buƙatar sakin caviar daga fim ɗin kafin salting. Za a saki caviar daga fim din a cikin aikin gishiri.

Matakan shiri:

1. Ana zuba ruwa a cikin gilashin gilashi kuma a zuba gishiri da sukari.
2. Ana sanya jita-jita a kan matsakaicin zafi kuma an kawo cakuda zuwa tafasa. A cikin aiwatar da narkewar gishiri da sukari, yana da kyau a motsa cakuda akai-akai.
3. Sakamakon brine ya kamata yayi sanyi zuwa digiri 55.
4. Caviar a cikin fim an aika zuwa wannan cakuda. An yi wa caviar bulala tare da whisk, don haka fim ɗin, a cikin aiwatar da waɗannan ƙungiyoyi, yana rauni a kusa da whisk.
5. Bayan tsaftace caviar gaba daya, an bar shi don kimanin minti 15-20 don ya cika da gishiri.
6. Bayan minti 5, zaku iya dandana caviar. Bayan kimanin minti 20, an cire caviar daga brine. Don yin wannan, an sanya shi a cikin colander. Yana da kyawawa cewa dukan brine tari.

Ana adana samfurin da aka gama a cikin gilashin, kwalban da aka rufe da kyau. Yana da kyau a ci caviar da aka shirya ta wannan hanya don kwanaki 2 ko 3. In ba haka ba, yana da kyau a aika caviar zuwa injin daskarewa, saboda zai rasa dandano kuma ƙarin amfani da shi zai kasance cikin tambaya.

Far East hanya

Don shirya caviar bisa ga wannan girke-girke, kuna buƙatar:

• Trout caviar, zai fi dacewa sabo.
• 2-3 na tafarnuwa.
• 50 grams na soya miya.
• 50 grams na sesame man fetur.
• Hot barkono dandana.
• Lemon tsami.

Dabarar dafa abinci:

1. Ya kamata a tsaftace caviar daga fim din a kowace hanya mai yiwuwa, sa'an nan kuma kurkura sosai da ruwa.
2. Sai a shirya wani irin miya. Ana wuce tafarnuwa a cikin matsewar tafarnuwa, bayan haka sai a zuba man sesame, lemon tsami da soya miya. Ana kuma kara jajayen barkono a nan. Ana barin cakuda don shayar da minti 15.
3. A ƙarshe, an zuba miya a cikin caviar kuma an shigar da samfurin, kuma na mintina 15. Komai, samfurin yana shirye don amfani.

Wasu asirin salting trout caviar

• Don shirye-shiryen irin wannan samfurin, ba kawai sabo ba, amma har ma caviar sabo-daskararre ya dace. Ingancin samfurin da aka gama zai dogara ne akan yadda aka lalata caviar daidai. Tsarin ya kamata ya faru ta dabi'a a cikin firiji, bayan caviar ya koma nan daga injin daskarewa. Ana ajiye caviar a cikin firiji na kimanin sa'o'i 10, bayan haka tsarin defrosting ya ƙare a dakin da zafin jiki.
• Tsarin dafa abinci yana buƙatar duk kayan aikin da ake buƙata da kayan aiki su kasance don kada ku nemi su yayin aiwatarwa.
• Idan caviar ya juya ya zama gishiri mai yawa, to kafin amfani da shi ya kamata a zuba shi da ruwan zãfi ko shayi na shayi na minti 10.
• Caviar da aka dafa a gida za a iya adana shi ba fiye da kwanaki 75 ba, har ma a lokacin, dangane da hanyar shiri.

Kowa ya san cewa trout caviar abinci ne mai daɗi tare da ɗanɗano mara kyau. Abin baƙin ciki, ba kowa ya san cewa wannan delicacy ne quite sauki dafa da kanka, a gida, musamman tun da ba ka bukatar mai yawa sinadaran. Gidan dafa abinci yana da fa'ida, musamman tun a zamaninmu masana'anta, musamman masu siyar da samfuran da aka gama, ba su da sha'awar inganci. Dangane da haka, yana yiwuwa a sayi ƙananan inganci, kuma galibi samfuran da suka ƙare, waɗanda ke haifar da babbar illa ga lafiyar ɗan adam. Caviar dafa shi a gida ba shi da waɗannan gazawar, wanda ke nufin yana da lafiya da daɗi, musamman ma ba zai iya cutar da lafiyar danginsa ba.

Duk da haka, bai kamata ku ɗauka da yawa tare da caviar ba, tunda amfani da shi yakamata ya sami nasa ƙa'idodi. Wannan ba yana nufin kwata-kwata cewa caviar na iya cutar da lafiya ba, amma ba za a sami fa'ida daga wannan tabbas ba. Caviar samfurin ne mai tsada kuma yawan abin da aka cinye zai zama mara amfani.