Kyafaffen kifi: yadda za a dafa abinci a dadi mai kyau

Kifi, kyafaffen da hannayensu, sunfi amfani fiye da daidai, amma an sayi cikin shagon. A cikin masana'antu, an yi amfani da wani abu mai sinadarai da ake kira "hayaki na ruwa" don ba da nama ga dandana, yayin da a gida an kifi kifin ta hanyar konewa daga itace mai kyau kuma kusan babu cutar ga lafiyar mutum. Babban abu ba shine ci shi da yawa ba kuma kada yayi amfani dashi a lokacin daukar ciki da nono.

Yadda za a haya hayakiyar gida

An shayar da ita a cikin nau'i biyu: tare da ciki da waje. Kayan da aka gama ya zama mai kyau kuma mai dadi ga dandano. Don ƙara ƙanshi ga tsarin shan taba, zaka iya amfani da kayan yaji, kayan yaji da ganye.

Dogaro da ake bukata:

• herring - 6 inji mai kwakwalwa
• gishiri - 100 gr
• albasa - 1 pc
• man kayan lambu - 5 tbsp
• ƙasa barkono baƙar fata
• kayan yaji
• peppercorns
• mustard hatsi

Shirin mataki na gaba

1. An wanke kayan da ke da kayan kwantar da ruwa, da rubutun gishiri, barkono da kayan yaji, yayyafa da man fetur, tare da albasa, a yanka a cikin rabin zobba, kuma ya bar 12 hours a firiji don salivate.
2. Sa'an nan kuma ɗauka da sauƙi kuma rataye waje don 1 hour da za a ventilated.
3. A cikin hayaki ya sa yawan zafin jiki a 27 ° C, yada kayan kifaye akan ginin kuma a bar su a sarrafa su a cikin wannan yanayi na tsawon awa 15-18.
4. Daga lokaci zuwa lokaci, juya kifaye don haka shan taba yana faruwa a ko'ina.
5. Rabin sa'a kafin shirye-shiryen don ƙara yawan warming har zuwa 35 ° C, jira har sai da baya daga cikin gawaba suna da haske sosai kuma ya kashe wuta.
6. Yi aiki a kan tebur a matsayin tasa mai zaman kanta ko kuma kara tare da tasa a gefe da salatin sabo.

Kyafaffen kifi a kan gungumen azaba: "girka" girke-girke

Idan ba ku da sha'awar shigar da hayaƙi, amma har yanzu kuna son ƙona kifi, za ku iya dafa shi a kan wuta mafi kyau.

Dogaro da ake bukata:

• ƙananan kifi - 2 kg
• gishiri na dutse - 100 gr
• sugar - 2 tbsp
• black barkono
• bay ganye

Shirin mataki na gaba

1. Rin kifi, yayyafa a sama tare da cakuda gishiri, sukari da barkono, sannan a saka shi a cikin akwati abinci, ƙara leaf leaf kuma bar zuwa salivate na tsawon sa'o'i 12.
2. Bayan wani ɗan lokaci, magusa ruwa mai sassauci, kuma saka kayan jikin akan waya a cikin layuka.
3. A cikin barbecue grill, haske wani ƙananan wuta daga rassan itatuwa 'ya'yan itace kuma bari su ƙone. Cikakken da aka yi da ruwa sun sanya su a kan kifi.
4. Baya sa'a daya. Kada ku ba da wuta ko busawa, kuma kada ku fita. Idan wuta ta ƙara, zuba karamin ruwa.
5. Bayan yin aiki da hayaki, dole a dakatar da takalmin kifi a cikin wani wuri mai kyau don rana ɗaya, saboda haka an sake fitar da danshi mai yawa.
6. Ku bauta wa tare da rashin barasa da kuma sabo kayan lambu.

Kyafaffen kifi wata

A tsuntsaye na teku-mai kyau, mai yalwaccen nama, mai dacewa yana kusa da shan taba. Yana daidai da ƙanshin kayan ƙanshi da kuma lokacin sarrafawa yana kiyaye jigilar halitta.

Dogaro da ake bukata:

• kifi - 10 guda
• gishiri - 120 gr
• kayan yaji - 2 tsp
• ruwan 'ya'yan lemun tsami - 30 gr
• albasa - 2 inji mai kwakwalwa.
• barkono
• bay ganye

Shirin mataki na gaba

1. A wanke da bushe kifi, kada ka cire magunguna.
2. Daga waje, rub da shi da gishiri da kayan yaji, sanya su a cikin abincin abinci, yayyafa da ruwan 'ya'yan lemun tsami da ruwan' ya'yan itace da aka yayyafa shi kuma ya rufe shi da albasa yankakken yankakken. Saka tare da murfin filastik kuma aikawa na awa 8-10 a firiji.
3. Bayan an fitar da lokaci daga albasa, a wanke gishiri mai zurfi, samun tawul na takarda da kuma sanya shi a cikin wani ma'auni akan ginin mai shan taba.
4. Don minti 10, bushe shi a kan zafi mai zafi, sannan ƙananan matakin zafi kuma ci gaba da jiyya na kimanin awa 1. Jira minti 30 don kifi ya kwantar, to, ku bauta.

Red kifi dafaffen dafa shi a gida: girke-girke da hoto

Wannan hanya tana dauke da classic kuma yana baka damar yin salmon ruwan hoja mai mahimmanci da m, maimakon zaɓi na sayan. Abincin caloric na kifi kyafaffen a wannan yanayin shine kimanin 190 kcal.

Dogaro da ake bukata:

• ruwan kifi - 4 kg
• gishiri - 150 gr
• sugar - 1 tbsp
• ƙasa ja barkono - 1/2 tsp
• black ƙasa barkono - 1/2 tsp
• Basil - 1/2 tsp
• mustard tsaba - 1/2 tsp
• tafarnuwa - 6 hakora
• paprika - 1 tsp
• bay ganye

Shirin mataki na gaba

1. Cire ruwan naman ruwan hoda, wanke da bushe a kan adiko na goge baki. Daga waje da ciki, a hankali ka shafa shi da gishiri. A baya, ku yi gurasa da gishiri, kuma ku cika su da gishiri, gauraye da paprika. A kowane gill, hašawa daya bay ganye.
2. Tafarnuwa sara da wuka, hada da sukari da kayan yaji. Kammala cakuda don yayyafa kifi daga kowane bangare.
3. Saka gawa a cikin jakar filastik kuma ka bar zuwa salivate na tsawon sa'o'i 36.
4. Gishiri gishiri da kayan yaji kayan daɗaɗɗa a ɗayan launi don yada a kan ginin hayaki.
5. Don minti 15-20, bushe shi a kan zafi mai zafi, sa'annan ya rage matakin zafi kuma bar gawa a cikin hayaki mai yawa. Daga lokaci zuwa lokaci, juya kifi a kusa don su shirya a ko'ina. Don a bushe mafi kyau, za a gane yawan zazzabi a 100-110 ° C da kuma umurni na 90 ° C don shan taba kanta.
6. Bayan minti 30 hayaki zai sayi wani dandano mai dandano. A wannan lokaci, wuta ya kamata a rage zuwa mafi ƙaƙa kuma ci gaba da aiki don minti 20.
7. Lokacin da ƙananan fata na kifi ya zama turbaya mai duhu, za a iya kashe smokehouse kuma bari gawa ta kwantar da hankali.

Yadda ake shan taba mackerel a gida: koyarwar bidiyon

Mackerel, kyafaffen don wannan girke-girke mai sauƙi, ya juya ya zama abu mai ban sha'awa da m. Wasu filletta suna ba da cakuda-acid cakuda lemun tsami da dill, wanda aka shafe tare da carcasses kafin aiki a cikin smokehouse.