Ngakhale kuti capelin ndi nsomba yotsika mtengo ndi yaing'ono, sizingafanane ndi yokazinga, kusuta kapena maonekedwe a mchere. Ng'ombe yamkati imakhala ndi ubwino wambiri pa sitolo, pokhapokha ngati mutakhala ndi chidaliro chosagwirizana ndi zomwe mumapanga, mungathe kusintha kusiyana kwa nsomba zomwe zatha, malingana ndi kuchuluka kwa zonunkhira zomwe zimagwiritsidwa ntchito. Momwe tingakokerere kapelini kunyumba, tidzakambirana zambiri.
Kodi mungapeze bwanji capelin mu brine?
Zosakaniza:
- capelin - 500 g;
- madzi - 500 ml;
- mchere - 3 tbsp. makuni;
- shuga - 1 tbsp. supuni;
- Bay masamba - ma PC 2-3;
- Tsabola wokoma - nandolo 5-6.
Kukonzekera
Timaphika madzi ndi kuwiritsa ndi masamba onunkhira ndi masamba a laurel kwa mphindi 10-15. Patatha nthawi, timaphatikiza madzi a mchere, kuwonjezera shuga ndi kuziziritsa. Ikani capelin muzakonza mbale ndikudzaza ndi brine wokonzeka. Timayika nsomba mufiriji kwa masiku awiri, kenako madzi onse amathiridwe, mwinamwake nsomba zidzapatsidwa mchere. Popeza mcherewu umakhala wotetezedwa, nsomba ziyenera kukhala sabata yotsatira, ngati zitasungidwa m'firiji, koma timatsimikiziranso - zidzasakaza mofulumira kwambiri.
Kodi kusuta kapelini?
Zosakaniza:
- capelin - 500 g;
- mchere - 1 tbsp. supuni (popanda chithunzi);
- madzi a mandimu - 1 tbsp. supuni;
- Bay masamba - 2 ma PC.;
- cloves - 5-6 masamba;
- Tsabola wokoma - mapeyala 4-5.
Kukonzekera
Timasambitsa kapelini ndikupita kuntchito yosasangalatsa kwambiri: kuthamangitsidwa. Kwenikweni, nsomba sizingatheke, makamaka ngati mukufuna kuti caviar ikhale yowonjezereka, ndiye ngati nkofunika kuti mukhale wosalira bwino kudya capelin, ndibwino kuti mukhale oleza mtima ndikuyeretsani m'matumbo. Pambuyo pake, mimba ya nsomba imatsukidwa kachiwiri ndipo imasiyidwa kuti iume.
Pakali pano, mumatope timapukuta cloves, tsabola ndi masamba a laurel, kenaka yikani mchere ndikuwaza madzi osakaniza ndi capelin yonse. Imwani nsomba ndi madzi a mandimu, sakanizani bwino, sungani chidebecho ndi capelin ndikusiya nsomba mu furiji kwa masiku atatu.
Kodi mwamsanga mungatengeko capelin?
Pa ntchito ya salting ya nsomba, njira yofotokozera iyenera kukonzekera pasadakhale. Choyamba, pangani mphika wabwino wa enamel popanda chips ndi chirichonse chimene chingalowe m'malo mwa ntchito za kuponderezana, monga chivindikiro / mbale ndi botolo la lita zisanu. Pogwiritsa ntchito mofulumira, ndizofunika kutsukitsa nsomba ndikuchotsa zonsezi kuti mchere usalowe mkati, komanso kuchokera mkati.
Zosakaniza:
- capelin - 1 makilogalamu;
- mchere - 3 tbsp. makuni;
- Bay masamba - ma PC 3;
- Coriander wouma - 1/2 tsp;
- Tsabola wokoma tsabola - supuni 1.
Kukonzekera
Nsomba zoyera, zatsukidwa ndi zouma zimayikidwa mu chidebe chokonzekera. Mu matope ife opaka saurel masamba, zouma coriander ndi tsabola. Mphunozi umaphatikizidwa ndi mchere ndipo umawazidwa ndi mchere osakaniza capelin. Timaphimba chirichonse ndi mbale kapena chivindikiro, ndipo pamwamba timayika kupanikizidwa mu botolo kapena botolo lina liri ndi madzi. Timayika nsomba mufiriji ndipo patapita maola 12 mutha kusangalala ndi capelin yamchere.
Mosakayikira mutatha kuphika nsomba motere, musanayambe kuyeretsa, muli ndi caviar yomwe simukufuna kuiwala. Njira yabwino yothetsera vutoli ndi salting. Manyowa a mchere ndi osavuta: 500 g timatenga 150 g mchere ndi mafuta a masamba. 50 g wa mchere umasungunuka mu 500 ml ya madzi ndi kutsanulira mu yankho la caviar.
Timayambitsa mazira kwa mphindi 2-3, kenako madziwo amatsanulidwa ndikubwereza ndondomeko 2 nthawi zambiri. Kenaka ikani caviar mu botolo, tsitsani mafuta pang'ono ndikuwonjezera supuni ya tiyi ya mchere. Gwiritsani bwino kusakaniza zonse ndikutsanulira pamwamba pa mafuta pa 2-3 mm. timasiya caviar kwa maola 2-3 mufiriji, ndiyeno timatumikira.