Yaya za a zana pike?

Mutane da yawa suna da sha'awar yadda za su yi kyau a cikin gida. Kuna iya gishiri a hanyar "bushe" ko a brine.

Yaya za a tsinke pike a brine?

Idan kifi yayi nauyi har zuwa 0.5 kilogiram, mun cire gills daga gare ta kuma muyi shi a hankali, ƙoƙarin kada mu taɓa gallbladder. Idan kifi mafi girma - yana da mahimmanci don cire shugaban da wutsiya, za a iya yanke shi a cikin guda 3-4. Musamman manyan samfurori sun fi dacewa da milled (wato, yanke jiki a garesu). Ba a share albashi ba.

Muna yin brine - ana buƙatar bayani na gishiri irin wannan sansanin da cewa kwai mai karan ya tashi. Mun sanya kifi ko kifaye a cikin akwati (gilashi, enamel ko filastik, ba aluminum kawai) tare da brine na 1-3 days (fillets ba tare da ridge ko guda an greased da sauri). Kifi yana yin la'akari da 0.5 za'a iya bushe gaba ɗaya bayan ya bushe gishiri, ya rufe ta da gauze (ko bushewa ƙananan gawa).

Idan an shirya kifaye a kifi, to ya kamata ya dace da shi a cikin ruwan sanyi bayan salting. Cire fata, a yanka a cikin yanka, zuba man fetur da lemun tsami. Muna jira na akalla minti 20. Mun yi ado tare da ganye da kuma hidima tare da albasa iri-iri .

Don tabbatar da cewa ba'a yi salun ba don rage lokacin salting da kare kanka daga cutar ta hanyar kwalliya, za ka iya salifan pike a cikin marinade da vinegar.

Pike a brine tare da vinegar

Sinadaran:

• ruwa - 3 sassa;
• tebur vinegar 6-9% - 1 part;
• gishiri babba ne;
• kayan yaji ba su bushe ƙasa (peppercorns, cloves, anise, leaf bay, tsaba coriander, Dill, Fennel da Cumin);
• ja zafi barkono da tafarnuwa yankakken.

Shiri

Narke gishiri a cikin ruwan sanyi domin kaza kwai ya tashi. Ƙara kayan yaji zuwa kwanon rufi da kuma kawo wa tafasa. Rage wuta kuma dafa don minti 3, to, ku kwantar. Ƙara tafarnuwa, ja barkono da vinegar. Cika kifi a cikin tanki tare da wannan marinade. Yi shiri daga sa'o'i 4 zuwa 24 (dangane da ko kifin ya zama cikakke, abin da girman girman guda yake, tare da ko ba tare da ridge) ba.

Zaka iya karɓar pike "akan bushe". Idan kifi yayi nauyi har zuwa 0.5 kg - kawai cire gills da gut. Kifi yana yin la'akari daga kilogiram na 0.5 zuwa 1 kg na gishiri ba tare da kai ba, yana yin gishiri mai zurfi tare da mataki ta hanyar mita 4-5. Zaka iya yin haɗuwa mai tsawo a gefen baya.

Kifi yana auna fiye da 1 kg yafi kyau a yanke shi a kan fillets da fata. Ba a tsaftace lahani. Carcasses Rub da gishiri daga ciki, da kuma zuba gishiri (ko watakila kayan yaji) a cikin wani akwati na filastik ko a nannade cikin fim (a cikin takardar takarda) a karkashin yakuri. A cikin ciki, za ku iya sa kayan yaji masu tsayi tare da twigs.

Bayan kwanaki 3 yana da kyau a sanya kayan da aka kunshe a daban a cikin dakin daskarewa na firiji don kwana uku. Idan kun gishiri gishiri na fillet - zuba cikin gishiri da kayan yaji a cikin akwati. Mun sanya shi a kan shiryayye na firiji, kafin kafa matsin kan kifi. Bayan kwanaki 3 za ka iya haɗuwa da ganyaye da kuma adana kifi salted a cikin firiji don ba fiye da wata daya ba.