Gudun ruwa akan ginin

Seabas (aka Lavra na kowa) - Kudancin rayayyun rayuka daga iyalin Moronovs - suna zaune a cikin ruwan kogin bakin teku, wani abu na kama kifi da kiwo. Seabass zai iya isa tsawon tsawon mita 1 da nauyi har zuwa 12 kg. Seabass wani samfuri mai amfani ne mai amfani wanda ya ƙunshi sunadarai, mai amfani da sunadarai da kuma phosphorus mahadi, bitamin A, B da E. A cikin jiki na ruwa bass kadan fat (kawai 1.5%). Wannan samfurin ƙananan calories ne, ana iya amfani dashi don abinci mai gina jiki.

Gishiri na abinci a hanyoyi masu yawa, ciki har da, da kuma gurasar. Don haka za mu je kifaye mu zaɓi mafi kyau, tare da ma'aunin iyaka da idanu.

Faɗa mana yadda za mu shirya masarufi a kan ginin, ba shakka, saboda wannan, yana da kyau a fara yin kifi a cikin sauƙi.

Yadda za a magance seabass for grilling?

Ba lallai ba ne don yin marinade daga nauyin sinadari mai tsanani, yana da kyau cewa dandano kifi bayan marinating ya zama cikakke furci. Ba muyi auren dogon lokaci ba: a cikin cikin minti 10 zuwa 20 - wannan ya isa sosai.

Sinadaran:

• seabass - 1 pc. kimanin kimanin 500-600 g;
• ruwan 'ya'yan lemun tsami - 1 tbsp. cokali;
• gishiri;
• ƙasa bushe kayan yaji (baki ko barkono m, coriander, Anise, Fennel);
• kayan lambu mai (mafi kyau man zaitun) - 1 tbsp. cokali;
• tafarnuwa - 1-3 cloves;
• sabo ne greenery daban-daban don ado.

Shiri

Idan kifaye yana da daskarewa, narke shi a cikin akwati na ruwan sanyi. Za mu tsabtace kifaye daga Sikeli, gut, cire gills da kuma wanke tare da ruwan sanyi, sannan a bushe tare da tsabta mai tsabta. A bangarori na kifin kifi ba su da tasiri sosai (yana yiwuwa saboda "Grid" aka samu). Mun haxa a cikin kwano na mai, ruwan 'ya'yan lemun tsami, gishiri da kayan yaji. Add da tafarnuwa squeezed, bari wannan cakuda tsaya ga minti 5-8 da iri da marinade ta hanyar strainer.

Hanyo mai yayyafa kifin marinade daga ciki da daga bangarorin biyu daga waje, bayan haka mun bar minti a 10-20.

Muna tsaftace kayan kirki da kayan lambu ko man alade .

Fire kifi a kan ƙoshin wuta (ko kuma a kan zafi mai zafi a cikin wani lantarki) don minti 4-5 daga kowane gefe. An dafa kifi da sauri, kada a bushe shi. Ku bauta wa kifi dafa da shinkafa ko dankali, yi ado da sabo ne. Wine ne mafi alhẽri a zabi tebur farin ko ruwan hoda.

Kusan bin wannan girke-girke, za ku iya shirya seabass a kan ginin a cikin tsare - don haka kifin zai fita ya zama mafi m.

Seabass a tsare a kan ginin

Shiri

Muna yin duk abin daya (duba a sama), bayan wani gajeren motsawa kafin a kunsa, kunsa kifaye a murfi da gasa. A tsakiyar tsarin mun juya. Seabass, gasa a kan gurasar, an yi amfani da shi tare da wasu miyafi.

Seabass a cikin kwanon rufi

Shiri

Idan kifi ya fi tsawon kwanon rufi, ya fi kyau a cire kansa tare da wuka mai maƙarƙashiya kafin wuka ko yanke kifaye tare da steaks, ko kuma milled (barin fata), sa'an nan kuma a yanka a cikin rabo. A cikin wannan bambance-bambance, bayan juyewa, kafin frying, ya kamata a danƙa kifaye da dan tsumma mai tsabta kuma a cika gari (mafi kyawun amfani da cakuda alkama tare da masara). Ƙunƙasaccen gurasar greasing greasing ya kamata a smeared tare da wani man alade ko man shanu na halitta (za a iya narke). Idan muka yi amfani da man alade, amfanin shine cewa kifin ba ya gasa, amma an yi masa buro. Seabass a cikin kwanon grying da aka yi da man shanu yana da dadi sosai, kifaye yana soyayye da sauri sosai, saboda haka wannan hanya tana da kyau.

Idan kana so ka dafa kan masauki a kan abincin gurasa na Asiya, yin amfani da ruwan 'ya'yan itace mai laushi, kayan hotunan zafi, coriander, anise, soya sauce , sesame man, shinkafa, ruwan mai.