I-saumon saumoni ekhaya

I-Salmon ibizwa ngokuthi yizinhlobo zezinhlanzi ezibabayo kunazo zonke. Kodwa, ngeshwa, inguqulo encane yobisi yale nhlanzi akuyona umkhiqizo eshibhile futhi wonke umuntu ngeke akwazi ukuyikhokhela. I-Salmon salumini ekhaya iyindlela enhle kulabo abafuna ukulondoloza imali. Ungathenga inhlanzi efriziwe noma ehlanzekile bese uzikhethela wena. Awukwazi ukwesaba, emva kweqhwa elilodwa, ukunambitheka kwe-salmon ngeke kushintshe.

Ukukhetha umkhiqizo

Uma ufika esitolo esikhulu sezinhlanzi, qiniseka ukuthi uqaphele indlela i-salmon ehlanzekile ngayo. Khumbula ukuthi umkhiqizo omusha awunayo iphunga elinamandla lokudoba. Ihlaba iphunga kunokumnandi kunezinye.

Umkhiqizo omusha une-pulp enomsoco kakhulu ebuyisela kalula umumo wayo ngisho nangemva kokucindezelwa.

Kungcono ukuhlenga i-salmon ngaphansi kweqandisini. Futhi ungalokothi usebenzise amanzi kulokhu, ikakhulukazi eshisayo.

Ngemuva kokuba inhlanzi ihlanjululwe, yigeze ngommese obukhali bese uthatha ama-halves amabili. Ukwenza kube lula kakhulu ukusika i-salmon, awukwazi ukuwufiphaza kuze kube sekugcineni.

Ukuze unamathele i-salmon, thatha izibopho, uyomise kusuka kumswakama ngethawula leshidi noma nge-napkin.

Ake sibone ukuthi ungagcina kanjani i-saumoni ekhaya.

I-saumon saumoni ekhaya

1. Ukukhethwa okumile

Beka i-salmon fillet ebhodini yokusika i-saumoni ukuze phansi kube isikhumba. Manje udinga ukulungiselela ingxube ekhethekile: wezipuni ezimbili kasawoti (ngempela enkulu), i-spoonful ushukela kanye isipuni sepipi elimnyama emhlabathini.

Ngalesi sidakamizwa kubalulekile ukubamba zonke izinhlanzi ezivela ezinhlangothini zombili, bese uzifakela uhhafu bese uwubopha ngethawula. Ngemva kwalokhu, njalo ubeke efrijini izinsuku ezimbili.

Le saalmon igcinwa isikhathi eside kakhulu: okungenani ngesonto. Ngaphambi kokuba uyisebenzise etafuleni, usike izinhlanzi ube yizicucu ezincane, uphuze kancane ngejamu bese ufaka imifino.

2. I-Salmon ngamafutha

I-salting salmon ekhaya iqala ukuthi isikhumba sisusiwe enhlanzi, i-ridge ikhishwe futhi wonke amathambo amancane asuswa. Bese usika izibopho zibe amapulangwe angama-intshi.

Ngo-kilogram eyodwa yefletlet uzodinga kuphela amathisipuni amathathu kasawoti. Hlanganisa nge-fillet bese uyixuba kahle esitsheni. Beka konke embizeni bese "ufihle" esiqandisini okungenani amahora angu-10.

Emva kwalesi sikhathi uzolungisa i-salmon enosawoti. Uma ufuna, engeza inani elincane le-pepper, ushukela noviniga.

3. I-Salmon ene-lemon

Kule iresiphi, kuzodingeka uthathe i-fillet, ihlukaniswe ibe yi-halves amabili, ushukela nosawoti, inani elincane le-pepper kanye nanoma yiziphi ezinye izinongo.

I-saumoni salumoni ekhaya idinga i-kilogram yezinhlanzi, uhlanganise no-4 wezipuni ushukela noshukela. Ngaphansi kwesitsha uthele ingxube yezinongo, ushukela nosawoti. Bese ubeka uhhafu wezinhlanzi, uphinde ufafaze ngexube bese ufafaza ijusi lemon.

Into efanayo kufanele yenziwe ngengxenye yesibili yezinhlanzi. Ngemuva kokuthi konke kufakwe esitsheni, yibeke efrijini. Ku-saumon saalmon kuye kwenzeka, kuyoba izinsuku ezimbili kuphela.

Uma ungabizwa ngokuthi inhlanzi e-amateur encane enosawoti, ungayidla ngemuva kokuthi elele esiqandisini amahora angu-24.

4. Salting fast

Ku-saumon salmon ekhaya ngokushesha ngangokunokwenzeka, zama lokhu iresiphi.

Thatha ikhasi elimnyama kanye nosawoti omuhle. Sika inhlanzi ibe yimicu encane, ubeke ngokuqinile esikhwameni noma noma yisiphi isitsha, uthele usawoti kanye nopelepele, uhlanganise kahle bese ushiya ihora ekamelweni.

Emaminithini angama-60 kuphela izinhlanzi zizobe zikulungele ngokuphelele. Ungakhonza njengokugcwalisa ama-sandwich noma njengesithako esiyinhloko sesaladi.

5. Salting of saumon in brine

Ngesiqingatha se-kilo of fillet uzodinga 300 grams of utamatisi noma ikhukhamba brine, isizini for inhlanzi, usawoti. Sika izibopho zibe yizicucu zibe yingxenye yecentimitha ebanzi, ubeke ungqimba owodwa phansi kwesitsha, ufafaze nge-seasonings nosawoti. Manje ungqimba olulandelayo lwezinhlanzi, ama-seasonings ayisihlanu nosawoti. Thela yonke ibhulashi bese ushiya esiqandisini usuku.