Kifi na kifi shine wajibi ne na cin abinci na mutum. Shirya su a hanyoyi daban-daban. A halin yanzu, daya daga cikin mafi yawan zaɓuɓɓuka don yin tanadin kifi gurasa yana cin nama. Tare da irin wani magani mai zafi, kifi, da bambanci da nama, da sauri ya kai wani wuri mai tsabta, wanda ke nufin cewa ko da kifin kifi a cikin kwanon rufi bai zama irin hanyar dafa abinci ba, wanda ba abu ba ne.
Wani irin kifaye ya fi dacewa dafa?
Bisa mahimmanci, ba zai zama kuskure ba don la'akari da cewa yana yiwuwa a fry kowane nau'i kifaye, amma wasu sharuɗɗan ba za a iya shayar da su ba. Wadannan sun haɗa da, alal misali, dukan kifi da nau'in tsirrai, da magunguna, majaji, sardine, saury, da sauransu. Amma pike-perch, pike, carp, carp, crucian, ciyawa, da yawa nau'in kifi na teku (hake, cod, pollock da sauransu) suna da dadi sosai a fannin fried.
Yaya da kuma yaya za a kifi kifi a cikin kwanon frying?
Hakika, ya kamata a gishiri sosai don haka lokacin da sokin ba ya fitar da ruwa mai launin ruwan hoda. Idan ka rarraba gawar a cikin fillet, lokacin kifaye kifi zai iya ragewa (mafi girman kai da sauran sassan suna amfani da shi don dafa kifaye, yana fitowa sosai). Idan fry kadan da chunks, kawai 'yan mintoci kaɗan.
Hanyar frying kifi
Kuna iya kifi kifi a batter ko breaded. Tabbas, a cikin farkon fasalin, ya kamata ka ci gaba da ajiye tasa a cikin wuta kadan kadan fiye da na biyu. Clay yawanci shine daga alkama da alkama da kaza. Don yin burodi, zaka iya amfani da gurasa marar yisti, da zai fi dacewa - alkama da / ko masara mai gari, da gari mai cakuda da sitaci (wannan cakuda, da kuma claret, yafi dacewa da kifi mai kama, misali, catfish, halibut, catfish). Ya kamata kifi kifi ya kamata ya fi tsayi fiye da teku don kare kansu daga abin da zai yiwu (a cikin jinsunan jinsunan da suka rage).
Yaya mai dadi don kifi kifi a cikin kwanon frying?
Don yin daɗin kifi, zaka iya yin gishiri da gishiri a cikin adadin ruwan 'ya'yan lemun tsami tare da wasu kayan yaji da tafarnuwa tsawon minti 30 (wannan lokacin ya isa). Bayan marinating, kafin burodi da frying, kana buƙatar bushe kifi da tsabta mai tsabta.
Akwai wata hanya: ƙara dan gishiri da busassun kayan yaji zuwa gurasar burodi ko bakin ciki. Mutane daban-daban suna amfani da kayan yaji da kayan gargajiya. Mafi sau da yawa, wasu nau'o'in barkono barkatai, Basil, Rosemary, Anise, Tushewa, da sauransu.
Don kifaye kifi, ya fi dacewa don amfani da man fetur mai yalwaci ko alade mai sutura - zaɓi na ƙarshe yana cikin wasu hanyoyi mafi mahimmanci (ƙananan carcinogens suna samarwa a cikin kayan da aka shirya). Fry mafi kyau a kan matsakaici zafi. Bisa ga inuwar zinariya na ɓawon burodi, zaka iya yin hukunci game da shiri. Ba lallai ba ne sai a bushe har sai launin ruwan kasa, ko da yake kifi zai zama mafi muni, amma zai rasa juyayi kuma zai zama maras amfani. Idan muka dafa kifin kifaye ko sashe na sashi, bayan munyi frying daga bangarorin biyu zuwa zinari na zinariya, dole ne mu rage wuta kuma don dan lokaci kifin kifi a karkashin murfin har sai an shirya. Ya kamata murfin ya zama dan kadan ajar (don haka ba a samo tasa ba) ko kuma yana da ƙananan budewa don fitawar tururi.
Yadda za a kifi kifi ba tare da man shanu ba?
A halin yanzu, yana da kyawawan kifaye a cikin frying kwanon rufi ba tare da fats ba. Tabbas, idan gilashin frying pan
Shirya kifaye mai gishiri ki yayyafa shi da ruwan 'ya'yan lemun tsami kuma ku bauta tare da sabbin ganye, saurin sauces, kayan lambu da' ya'yan itace salads da ruwan inabi masu haske (fari ko ruwan hoda).
Don haka, mun shirya shi da zafi, yanzu muna bayar don gwada wasu ƙarin girke-girke akan yadda za a dafa kifi mai dadi da abin da kayan yaji don kifi amfani da lokaci ɗaya.