Mun kawo hankalinka da dama girke-girke don shirya kayan kifi na nama mai dadi da kuma dadi daga pike perch.
Cutlets daga pike-perch a cikin tanda
Sinadaran:
- fillet na pike perch - 600 g;
- kayan yaji;
- farin gurasa - 150 g;
- Milk - don soaking;
- kwan fitila - 1 sashi;
- lemun tsami - 0,5 guda;
- kwai - 1 yanki;
- gari - 1 tbsp. cokali;
- faski ganye.
Shiri
A kwan fitila an tsabtace shi, an rufe shi kuma an ɗauka a hankali a cikin wani skillet tare da mai. Sa'an nan kuma abincin da aka samu, kifi da madara da aka yalwata a madara ne aka juya sau biyu ta hanyar naman grinder. Sa'an nan kuma ƙara ƙwan zuma, gishiri da barkono don dandana. Yarda da wani man shanu da kuma haɗuwa da kyau.
Bayan haka, mun sanya cutlets tare da hannayenmu, mun ajiye su a cikin gari da kuma sanya su a cikin takarda na musamman, mailed da man fetur. Yayyafa a saman yankakken yankakken sabo ne, kuma ya rufe da lemun tsami. Tabbatar rufe murfin buro tare da murfi kuma aika shi na mintina 15 zuwa tanda mai zafi. Ƙungiyoyin kifi da aka gama sune cikakke tare da dankali dankali .
Yanke da aka yanka daga tayarwa
Sinadaran:
- fillet na pike perch - 800 g;
- kwai - 3 sassa;
- albasa koreya - 1 bunch;
- faski;
- kirim mai tsami - 3 tbsp. spoons;
- tafarnuwa - 3 cloves;
- cuku - 50 g;
- gari - 1,5 tbsp. spoons;
- ruwan 'ya'yan lemun tsami;
- kayan yaji.
Shiri
Bari mu dubi yadda za'a sanya cutlets daga perch. Don haka, kifi a yanka cikin kananan cubes kuma ƙara da shi don ku ɗanɗani ruwan 'ya'yan lemun tsami kuma an saka shi ta hanyar tafarnuwa. Mix da abin sha da kyau kuma saka shi cikin firiji don minti 30.
Wannan lokaci shinkuem kananan kore albasa da faski. Cikali rub a kan babban griddle, da bulala qwai whisk. Yanzu zamu cire filletin furen ƙwayayyen kuma yada dukkan abincin da ake shiryawa: cuku, ƙwaiye tsiya, gari, kirim mai tsami da sabo ne.
Yayyafa mince da gishiri, barkono don dandana, a hankali kuma a sake sanya shi tsawon minti 30 a firiji. Sa'an nan kuma mu shayar da hannuwan ruwa da kuma samar da kananan cutlets. Mun yada su a kan kwanon rufi tare da man fetur kuma toya akan wuta ba mai karfi ba har zuwa kyakkyawan launi na zinariya. Ana yin amfani da cutlets masu zafi a kan tebur tare da kowane gefen tasa a hankali.
Cutlets daga pikeperch caviar
Sinadaran:
- caviar na pike perch - 1 kg;
- kwai kaza - 1 yanki;
- tafarnuwa - 2 cloves;
- semolina - 1 tbsp. cokali;
- gari - 1 tbsp. cokali;
- kayan yaji;
- sitaci - 1 tbsp. cokali;
- man kayan lambu.
Shiri
Mun sanya caviar caviar a cikin saucepan, gishiri, barkono don dandana, ƙara kwai, zubar da albarkatun tafarnuwa mai tsabta da zuba sitaci, mango da gari. Shirya kayan noma sosai a haɗe har sai da kama.
Yanzu sanya kwanon rufi a kan murhu, haskaka wuta, zuba man fetur ka bar shi don dumi. Sa'an nan kuma shimfiɗa cutlets tare da cokali tsoma a cikin ruwan sanyi, da kuma fry su daga bangarorin biyu har sai bayyanar da wani m ɓawon fata ɓawon burodi. Wannan shi ne, muna da dadi mai laushi da ƙyawawan kifaye, wanda ba abin kunya ba ne don biyan maƙarar baƙi.
A girke-girke na cutlets daga zander
Sinadaran:
- pike perch - 1 kg;
- kwan fitila - 1 sashi;
- kwai - 1 yanki;
- naman alade - 50 g;
- farin gurasa - 100 g;
- kayan yaji.
Shiri
Muna fara wanke kifin, gut, saki kullun kuma cire dukkan kasusuwa. Don cin nama, za mu bukaci kawai. Sabili da haka, an wanke yarin da kuma yada a kan tawul. Alade man alade an binne shi tare tare da kifaye muna karkatar sau da yawa ta hanyar nama. An ƙara shayar da abin sha a dandana, ƙara gurashin gurasa a cikin ruwa kuma ya karya kwai mai kaza.
Duk a hankali ka haxa kuma cire mince mai shirya tsawon minti 30 a cikin firiji. Sa'an nan kuma mu shayar da cokali a cikin ruwa kuma mu sanya kifin kifin a kan gurasar frying mai tsanani. Yanke kifi na kiɗa a kan man fetur a kan karamin wuta, har sai bakin ya zama kullun mai laushi. Muna bauta wa tasa tare da kayan da aka fi so da kayan lambu.