Rudd

description

Rudd (daga Latin scardinius erythrophthalmus) ƙaramin kifin ne daga dangin carp wanda ke rayuwa musamman a cikin ruwa na Turai da Tsakiyar Rasha. A matsayin kifin ruwa, rudd yana hayayyafa da kyau a cikin tabkuna da kogunan da ke kwarara cikin Baƙi, Arewa, Baltic, Azov, Caspian, da sauran tekuna.

Kifin yana ɗaya daga cikin kyawawan kifaye masu kyau. Launinsa yayi nesa da talakawa: baya da ɓangaren kifin an lulluɓe shi da ma'aunin kore mai duhu, kuma ciki da ɓangarorin na sikeli sune rawaya mai haske.

Sau da yawa kuna iya rikitar da rudd tare da sauran kifayen ruwa, roach, amma suna da bambance bambancen:

  • Hanya mafi sauƙi don rarrabe su da junan su shine tantance launin idanu: don rudd, idanun suna ruwan lemu, kuma ga roach, jajayen jini ne. Ba don komai ba sun ruɗe da junansu tunda waɗannan kifayen galibi suna haɗuwa da juna, a sakamakon haka zuriyarsu ke da halayen iyayen biyu.
  • Girman kifin ba shi da girma - kimanin 15 cm kuma matsakaicin nauyi 200 g. Haka kuma, kifin sananne ne saboda yawan rai mai ban mamaki - har zuwa shekaru 12-19.

Abun da ke ciki

Redfin kifi ne mai ruwa mai kyau, don haka naman sa bashi da wadatar jiki kamar na rayuwar ruwa. Daga cikin abubuwan gina jiki akwai bitamin PP (nicotinic acid), phosphorus, potassium, da chromium.

  • Calorie abun ciki 100.2kcal
  • Imar makamashi na samfurin (Rabo na sunadarai, mai, carbohydrates):
  • Sunadaran: 18.5g. (∼ 74 kcal)
  • Kitse: 3g. (∼ 27 kcal)
  • Carbohydrates: 0 g. (∼ 0 kcal)
  • Rabon makamashi (b | f | y): 73% | 26% | 0%

Rudd Amfanin

Rudd

Duk da rashin bitamin da ma'adanai da yawa a cikin kifin, rudd yana da amfani ga abinci mai gina jiki. Babu cikakken carbohydrates da ƙaramin kitse, wanda zai yi kira ga waɗanda suke la'akari da yawan cin abincin kalori.

Additionarin nama na rudd na yau da kullun ga abincinku yana taimakawa rage yawan ƙwayar cholesterol na jini da ƙara ƙarfin enamel haƙori da tsarin musculoskeletal.

Naman Rudd yana da wadataccen bitamin (musamman folic da niacin), amino acid (ya ƙunshi dukkan muhimman amino acid), sunadarai, ma'adanai (potassium, sodium, calcium, magnesium, iron, phosphorus, chromium, chlorine, nickel, molybdenum). Musamman yawancin furotin a cikin nama (18-20%). Kusan babu kitse a cikin rudd (kusan 3%).

Rudd amfanin nama:

  • inganta metabolism;
  • yana cire gubobi daga jiki;
  • karfafa hakora da hana ci gaban caries;
  • yana daidaita tsarin narkewa;
  • inganta aikin kwakwalwa;
  • rage cholesterol;
  • ƙara matakin haemoglobin;
  • inganta yanayin fata da ƙusa.

Yana da kyau a hada naman kifi a cikin abincinku ga mutanen da ke fama da cututtukan tsarin musculoskeletal. Yana karfafa kasusuwa kuma yana inganta hadin kansu.

Naman rudd yana da tasiri mai amfani akan aikin tsarin zuciya da jijiyoyin jini. Yana da amfani ga atherosclerosis, anemia, hauhawar jini.
Cin naman kifi na ba da gudummawa ga ci gaban da ya dace na yaro. Sabili da haka, mata masu ciki ya kamata su haɗa shi a cikin abincin.
Rudd zai kuma zama mai amfani ga waɗanda suke so su rabu da nauyin da ya wuce kima tunda kusan babu mai.

Furotin na rudd yana narkewa cikin sauƙi, godiya ga abin da zai zama ba makawa a cikin abincin yara, tsofaffi, da mutanen da ke tallafawa abinci mai warkewa.

Harm

  • rashin haƙuri da mutum ga naman kifi;
  • kasantuwar kananan kasusuwa da yawa na haifar da hadari ga yara.
  • wahala don dafa da hidimtawa
  • A girki, rudd ba sananne bane.
Rudd

Duk kuskuren shine takamaiman ɗanɗanar nama, wanda ke da ɗanɗan ɗaci mai ɗanɗano. Duk da haka, ana iya dafa wannan kifin ba kawai mai daɗi ba, amma har ma da lafiya:

Naman Rudd yana samar da wainar kifi mai taushi. Don wannan hanyar dafa abinci, dole ne a hankali cire saman fata daga kifin, a yanka fillet ɗin sosai, haɗa tare da albasa, karas, gishiri, da kayan yaji. Fatar da aka cire a baya an cika ta da minced kifi kuma an aika zuwa stew tare da tururi ko kirim mai tsami.
Hanya mafi sauƙi don yin rudd ita ce soya. Kafin wannan, dole ne ku kiyaye tsaftataccen kifin da ya tsinke na tsawon awanni a cikin ruwa mai gishiri sosai.

Wannan zai taimaka cire m dandano da ƙanshi. Soya tare da ruwan 'ya'yan lemun tsami har sai launin ruwan zinari.
Ana ba da Rudd tare da sabbin ganye, stewed kayan lambu, dafaffen dankali. Kuna iya cika kifin tare da kowane miya mai tsami, kirim mai tsami, mayonnaise.

Yadda za a zabi rudd

Akwai alamomi da yawa na sabon kifi:

  • bayyana idanuwan da ke kumbura ba tare da tabo ba;
  • saman jiki da sauri yana dawo da sifarsa lokacin da aka matse shi;
  • babu wari rubabben wari.
Rudd

Rudd ta idanun masunci

Wannan kifin ne ake kira sorog. Idan har kun kama cikakken kayan "roach" da abubuwan banbanci, ɗauki lokaci don nazarin kamun kuma sami bambance-bambance tsakanin kifin. Mafi yawan abin da aka kama zai zama rogo ko rauni, kuma kaɗan ne kawai ke iya zama rudud.

Bulging manyan idanu sau da yawa yakan ba shi jan iris. Me yasa ba safai ake kama ta ba? Haka ne, saboda yana zaune a cikin daskararrun kuma da wuya ya fita zuwa haske ga mutane. Amma saboda irin wannan rufin asiri, ba a yi mata barazanar bacewa ba - yawancin sakin aurenta.

Abin sha'awa, a Yammacin Turai, ana ɗaukar rudd a matsayin mummunan kifi saboda yana kare nau'in gida. Amma kamun kifi na wasanni ya yaɗu a wurin. Ee, kuma suna da girma a wasu lokuta mafi girma, kusan daga katako mai ƙarfi a ƙarƙashin kilogram. Kuma masunta suna kama shi a kan gutsutsuren, a saman ruwa.

Ku ɗanɗani halaye

Rudd a ɗanɗano yana ƙasa da roach. Yana da ƙashi sosai kuma yana ƙamshin laka.
Kifin da aka kama a lokacin rani yana da ɗanɗano mai ɗanɗano. Amma tare da ƙari na kayan yaji, ɗanɗanar kifin yana inganta sosai.

Rudd

Rudd aikace-aikacen girki

Rudd ba shi da shahara sosai a cikin abincin mutanen duniya saboda dandanonsa da ƙoshinsa. Amma idan an dafa shi daidai, yana daɗaɗa jita-jita masu daɗi da ma kayan marmari. Kayan yaji, biredi, marinades, ganye zasu taimaka dan inganta dandanon kifi.
Rudd yana soyayyen, an dafa shi cikin madara, gasa shi, gishiri, busasshe, kyafaffen (sanyi da zafi), cushe.

Lokacin da ake dafa miyar kifi, zai fi kyau a kara wasu nau'ikan kifin a cikin rudd, tunda saboda karancin kitse a cikin kifin, kunne daga gareta ya zama abin kyama.

Mafi sau da yawa, ana yin cutlets daga rudd. Idan, bayan an soya, ana dafa su a cikin wani romo da aka yi daga ƙasusuwan kifi da ƙege, to, sun zama masu taushi da m.

Rudd ana jika shi a cikin madara ko kuma an sami gishiri mai narkar da hankali kafin a soya don cire warin mara daɗi da ɗaci. Kafin jiƙa, an ba da shawarar yin yanka na tsawon lokaci a kan kifin, godiya ga abin da ƙananan ƙasusuwa za su dafa da kyau kuma su zama abin ci. Ari, za ku iya yayyafa shi da ruwan lemon.

Rudd yana da kyau tare da kayan lambu, ƙwai, zaituni, namomin kaza. Stew kayan lambu suna da babban dandano idan kun ƙara naman kifi a ciki.

Boyayyen koren wake ko dankali da aka dafa galibi ana amfani da su azaman gefen gefe don jita -jita.
Akwai ra'ayi cewa mafi kyawun "busasshen kifi" ana samun shi daga rudd. Abinci ne na gargajiya don giya, musamman ga duhu da sha'ir.

Rudd cutlets

Rudd

Sinadaran

  • rudd - kimanin kilogiram 1,
  • albasa - guda 2 (1 a cikin nikakken nama, 1 a cikin romo),
  • tushen faski - 1 yanki,
  • faski ko dill ganye - ½ bunch,
  • man shanu - 100 g,
  • farin burodin jiya - yanka 2,
  • madara - ½ kofin,
  • kwai - yanki 1,
  • gishiri, barkono baƙi, kayan ƙanshi - dandana,
  • gari - cokali 4,
  • man kayan lambu - cokali 4.

Cooking

Da farko, muna buƙatar tsabtace kifin: ya fi dacewa don harba rudd, gut, yanke kai da ƙegele da wutsiya, sannan a yi shinge a bayan baya tare da gindin kuma cire fillet ɗin tare da fata daga kasusuwa. Mun sanya kawuna, ƙegele, da wutsiyoyi tare da dunƙule a cikin wani saucepan daban kuma cika da ruwa (kuna buƙatar kaɗan, ½ lita ya isa). Mun sanya kwanon rufi a wuta, aika albasa guda ɗaya da tushen faski a can, wanda kuma ya kamata ku kwaba kafin. Gishiri, za ku iya ƙara barkono a cikin tukunya. Muna kula da matsakaiciyar zafi kuma muna dafa har sai kumfa ta yi kama, cire shi kuma bar shi ya ɗan huce kaɗan, kawai har sai mun fara soya cutlet ɗin mu.

Mun dawo zuwa kifin kifi. Kuna buƙatar shirya minced nama daga gare ta, wanda ke nufin mu wuce ta wurin mai niƙa nama mu ajiye a gefe. Zuba yankakken burodi tare da madara kuma bari a tsaya na kusan mintuna 10 yayin kwasfa da yanke albasa. Yanke naman alade cikin guda. Bayan haka, muna sake aika minced nama zuwa injin niƙa, amma wannan lokacin tare da albasa, naman alade, burodi da aka soya, da sake murɗawa - don haka ƙasusuwan za su yi laushi.

Kashi na biyu

Anara ƙwai, yankakken ganye, kayan ƙamshi, da gishiri a cikin nikakken naman, haɗuwa ku ɗauka da hannuwan hannu don yin abin yanka. Kuna buƙatar mirgine su gari. Man mai a cikin tukunyar soya ya saita wutar ba mai tsayi sosai ba - cutlets ya kamata su kama ɓawon burodi amma kada su ƙone a cikin 'yan mintuna.

Lokacin da mai yayi zafi, saka dadadan sara a cikin kaskon sai ki soya har sai da ruwan kasa ya zama ruwan kasa. Sannan mu juya shi. A wannan lokacin, da fatan za a kashe wutar a ƙarƙashin romon kifin, kuma naman kansa yana ratsa ta sieve, cuku-cuku ko colander don tace ƙasusuwa da kawunan. A hankali, don kar ku ƙona kanku, zuba romon zafi a cikin kaskon. Ya kamata ya rufe kusan kashi biyu cikin uku na cutlets.

Yanzu rufe murfin tare da murfi, rage wuta zuwa ƙasa, kuma simmer na kimanin minti 10. Sannan shirye-shiryen yankakken rudd suna aiki, kuma idan kunyi daɗa broth ɗin da ya rage a cikin kwanon rufi tare da kamar cokali biyu na gari da kirim mai tsami, za ku sami kyakkyawan miya.

Bonusarin Caca da Cook - Sabon Rikicin Ontario RUDD?

Leave a Reply