Mbale wa tilapia

Tilapia ndi yowutsa mudyo ndipo Taphunzira nyama, muli zambiri zomanga thupi. Kuphika zingakhale zosiyana: kuwira, mwachangu, kuphika. Mbale wa tilapia amaonedwa otsika kalori. Amene Muonetsetse chithunzi awo, izi ndi zabwino zakudya nsomba mbale.

Ndikufuna kupereka mbale wa tilapia mu wowawasa kirimu, mayonesi, komanso ena maphikidwe pachiyambi kuti chidwi gourmets. Pamaso kuphika, nthawi onetsetsani kuti nsomba ndi khungu kuchotsedwa, mwinamwake adzakhala ndi kukoma pang'ono owawa. Nthawi zambiri, kugulitsa angapezeke mu tilapia monga fillets. Iwo m'pofunika kugula nsomba yozizira koopsa ozizira, mu mawonekedwe ichi anapitiriza zakudya zambiri.

Tilapia mu wowawasa kirimu

zosakaniza:

• Tilapia fillet - 1 makilogalamu;
• kirimu - 3 supuni;
• mpendadzuwa mafuta - 3 supuni;
• tsabola, mchere.

Ndipotu, tikhoza kutenga ina woyera nsomba Chinsinsi ichi. Komabe, tilapia mbale ankaona kuti azithandiza kwambiri ndi chokoma. Kudzatenga za 5 nsomba fillet, amene ayenera kupita kukagona pang'ono pa wina ndi mzake pamene kuphika mu Frying poto.

Kuyamba ndi fillets nsomba ayenera kutsukidwa ndi zouma ndi chopukutira pepala. Ndiye kusakaniza mchere, tsabola, ndi mandimu peel. Yendetsani kwa kuphika, kuika zojambulazo ndi mafuta ndi masamba mafuta. Ndiye kuwaza pansi nkhungu theka okonzeka chisakanizo cha peel. Top ndi nsomba ndi mafuta ndi masamba mafuta, ndiye kuwaza ndi kuchuluka otsala zest. Tilapia kuika mu uvuni pa 180 ° C. Nsomba ayenera anaphika kwa pafupifupi mphindi 10.

Patatha mphindi 10, kutenga fillets ndi mafuta pang'ono wowawasa kirimu, ndiyeno kumbuyo mu uvuni kwa mphindi ina 10, wosafunda ndi zojambulazo ake pamwamba. Mbale yomalizidwa mukhoza kuwaza ndi Basil.

Tilapia ndi mayonesi

zosakaniza:

• Tilapia fillet - 2 makilogalamu;
• Kaloti - angapo zidutswa;
• anyezi - angapo zidutswa;
• ufa;
• mayonesi;
• mafuta mpendadzuwa;
• mchere, zokometsera

Nsomba fillets ayenera kudula ndi mchere, ndiye kuwaza ndi mchere. Ndipo mwachangu ufa mu skillet ndi. N'kukaziika mbale ndi tiyeni ozizira.

Nthawiyi, kuwaza anyezi theka mphete. Kaloti kudula mutizidutswa tating'ono ting'ono kapena kabati, kenako pang'ono yokazinga.

Kukonzekera msuzi muyenera kusakaniza mayonesi ndi madzi pang'ono (50:50). Pambuyo pake, kutenga poto kwa kuphika, kapena mtundu wina wa zigawo ndi kufalikira kwa nsomba ndi masamba. Lembani onse msuzi mayonesi ndi kubweretsa kwa chithupsa. Ndiye mphodza mbale zofunika wina Mphindi 20 pa moto wochepa.

Wophikidwa tilapia mu Vietnamese

Maphikidwe a tilapia onse chokoma ndi wathanzi. Koma Chinsinsi ichi adzakhala kupenda yekha Gourmet weniweni.

zosakaniza:

• tilapia - 1 makilogalamu;
• madzi - 1 chikho;
• kokonati mkaka - 1 chikho;
• adyo.

Pakuti msuzi:

• shuga;
• mandimu;
• msuzi nsomba ;
• mtedza.

Choyamba muyenera kuika mu blender ndi madzi ndi kokonati mkaka, ndiye kusakaniza nawo kwa miniti. Ndiye unasi kudzera cheesecloth ndi kuwonjezera pa adyo akanadulidwa. Izi osakaniza marinate tilapia nthawi 2. Kenako ikani mu uvuni kwa mphindi 6, mpaka nsomba sindifika bulauni. Pambuyo pake, yatsani izo kupita ku mbali ina kwa mphindi 4.

Kukonzekera msuzi kusakaniza ndi shuga, mandimu, mtedza (akanadulidwa), msuzi tsabola ndi nsomba. Kamodzi nsomba ndi wokonzeka, n'kuiika mbale ndi kutsanulira msuzi.

Tilapia mu naomba mowa

zosakaniza:

• fillets tilapia - 5 zidutswa;
• masamba mafuta;
• mandimu;
• mchere, tsabola.

Pakuti mtanda:

• Zeljko Dzira - 2 ma PC.
• ufa - theka chikho;
• mowa - theka chikho;
• mchere.

nsomba fillets kudula powomba masentimita 5. Ndiye kutsanulira mu mbale ndi mandimu, kuwaza parsley, mchere, tsabola ndi kuwonjezera masamba mafuta (2 supuni).

Kuti akonze mtanda chifukwa ichi kudya fillets tilapia m'pofunika kusakaniza bwino yolks ufa, mowa, mchere ndi dzira.

Ndiye kutenthetsa mafuta poto. Akusunsa zidutswa za nsomba mu naomba, ndiye mwachangu mu poto. Mwachangu zofunika pa mbali zonse, mpaka nsomba yokutidwa ndi kutumphuka wa golide mtundu.

Monga mukuonera, tilapia mbale ali onse yosiyanasiyana ndi choyambirira. Koma ndani mwa iwo kuphika - izo ziri kwa inu!