Chekhon na iyalin gidan kifi ne, yadu a rarraba cikin Rasha. Duk da cewa ba babban kifaye ba ne, kuma tsayinta tsawonsa shine 20 zuwa 25 cm, kuma nauyin yana kimanin 200-500 g, yana da darajar daraja ƙwayoyin sa na dafuwa. Saboda haka, a cikin wannan labarin, za mu yi la'akari da yadda za a dafa abinci da kumafa Chechon.
Sinadaran:
- Chekhon;
- gishiri.
Shiri
Salts kifi daban-daban
Ƙananan, matsakaici da manyan kifi suna salted daban. Kowane mutum ya san maganar "Kifi yana juya daga kai". Da irin waɗannan ba su faru ba, ana bada shawara don cire idanu kifaye. By hanyar, to, zai zama mafi dacewa don rataya shi bushe.
Ƙananan kifi (har zuwa 500 g) ana iya salted gaba daya. Don kifi 30, ɗauki kimanin kilogram na gishiri. Wannan darajar an dauki mafi kyau duka. Idan gishiri ya yi yawa, kifi zai zama "katako", idan bai isa ba, zai iya ciwo. Gishiri yafi kyau ya ɗauki babban dutse. Ya kamata a haɗu da kifi kadan a cikin kwandon da gishiri, sannan a sanya shi a cikin layuka masu yawa a cikin akwati na musamman don pickling. Tashi tare da Layer na gishiri, rufe da kuma sanya a karkashin matsin. Brick ko wani abu mai nauyi zai yi.
Tsuntsaye na tsakiya (daga 500 zuwa 800 g) ana bada shawarar su fara yin salting. Sa'an nan kuma an wanke su sosai, sa'an nan kuma shafa su da gishiri. Wajibi ne a biya hankali ga kai da gills. Saka a cikin kwano don ɗauka, za ka iya samun dama a yadudduka. Kowane jere an zuba shi da gishiri. Ana yin saman saman gishiri fiye da wasu.
Manyan samfurori (daga gram 800) an yi amfani da hankali, cire duk abubuwan da ke ciki. Bayan haka kana buƙatar wanke kifin, ki shafa shi da gishiri, tabbatar da cika gishiri cikin gills. Sa'an nan kuma kifaye suna tsalle a cikin layuka, yiwu a cikin yadudduka. Kowane Layer dole ne a rabu da shi daga sauran gishiri, to lallai ya cika saman da gishiri. Dole saman gishiri ya zama dan kadan ya fi sauran.
Nuances salting Czechoslovakia
Nan da nan bayan kun sanya kifaye a cikin akwati don tayarwa kuma an rufe shi da wani abu mai nauyi a saman, ya kamata a canja shi zuwa wuri mai sanyi. Zai iya zama firiji ko cellar. A cikin yanayin tafiyarwa zai iya zama yashi na bakin teku da ruwa mai gudana, koyaushe a cikin inuwa.
Ƙananan kifi salted 1 - 2 days, matsakaita - 2-3 days, da kuma manyan za su kasance a shirye a cikin 3 days. Bayan da salmon ya yi salted, kifi ya kamata a tsabtace kifi tare da ƙulla. Bayan haka, zubar da ruwa mai yawa, kuma rataye cikin takarda don bushe.
Dole ne a zaba wuri na bushewa da gangan - kifi bai kamata ya fada a ƙarƙashin hasken rana kai tsaye, a lokaci guda ya kasance a cikin wani takarda. Zai fi kyau a yi haka da yamma - domin dare kifin zai bushe, don haka kwari bazai damu da yawa ba. Rikiɗa kifaye za a iya bushe ta kai ko ta hanyar wutsiya. Don rataya wutsiya ya fi kyawawan kifi, wanda ya bushe mummunan - wuce haddi zai iya fitowa. Idan ka yanke shawarar rataya Chekhon da kai, to za a tuna da mai ciki cikin nama, wanda zai sa kifaye ya fi maida. Irin wannan chekhon ya dace da giya.
Checheon, dafa shi bisa ga waɗannan girke-girke, za'a iya adana shi cikin firiji don wasu watanni. Ka ajiye shi a cikin takarda, ko kuma a nannade cikin takarda. Wannan samfurin yana ba da damar kifi "numfasawa" kuma kada yayi ganimar ga dogon lokaci.
Abubuwan amfani na Chekhov
Chechnya yana dauke da man fetur mai yawa , wanda yake da amfani sosai. Bugu da kari, Czech ya ƙunshi bitamin B,