Salmoni mu kirimu mu uvuni. Maphikidwe awiri a nsomba zokoma

Salimoni mu kirimu mu uvuni ndi mbale yabwino kwambiri yomwe mungathe kuigwira pa tebulo. Koma ngakhale pamasiku a sabata, mukhoza kuthetsa zakudya zanu ndi nsomba zokoma, monga maphikidwe ophika m'nkhani yathu ndi osavuta ndipo safuna luso lapadera. Ngati firijiyo ili ndi nsomba zingapo, mungathe kupita ku bizinesi ndi ola limodzi kuti mupereke tebulo chakudya chokoma komanso chosangalatsa.

Sakani mu kirimu mu uvuni, zopangira ndi kukonzekera kwawo

Pophika, mudzafunika:

• 1 makilogalamu a salmon, gawo lodulidwa;
• 100 g ya tchizi cholimba cha kusankha kwanu;
• 10-15% zonona - galasi;
• Mutu wa anyezi;
• Supuni ya tiyi yamchere "zitsamba za Provencal";
• 20 g wa mafuta ndi supuni ya supuni ya masamba.

Salimoni mu kirimu mu uvuni sungakonzedwe kwathunthu, ndiko kuti, sitimaphika nsomba, koma timadula mzidutswa. Ngati mugula mankhwalawa mu sitolo, dziwani kuti nsomba yayamba kugulitsidwa kwa steaks. Mafupa, kawirikawiri, samachotsedwa. Mosiyana ndi nsomba za mitsinje, zimakhala zazikulu m'nyanja, ndipo zitatha kuphika zimachotsedwa mosavuta. Sambani, yanizani nsomba. Sakanizani kirimu ndi zitsamba za Provencal, nyengo ndi mchere ndikuwonjezera tsabola wakuda wakuda. Dulani anyezi mu mphete kapena semirings, ndipo tilekani tchizi.

Kukonzekera kwa salimoni mu uvuni: Kuyika zowonjezera, kubweretsa mbale kukhala wokonzeka

Timapitiriza kuphunzira mapulogalamu athu "Salimoni ndi kirimu". Pambuyo pa zigawozo, konzani poto lalikulu, perekani koyamba ndi mafuta, komanso pambuyo pa masamba. Ikani zidutswa za nsomba mumodzi umodzi. Ndi chisakanizo cha zonona ndi zonunkhira, kutsanulira nsomba, ndiyeno tsani anyezi ndi kumaliza ndi grated tchizi. Phimbani chophimba chophika ndi zojambulazo ndipo muyike poyambira mpaka 180 ^о С mu uvuni kwa mphindi 15-20. Samalani mosamala kuti nsomba siziri mu uvuni kwa nthawi yayitali kuposa nthawi yomwe yadziwika. Ngati izi zichitika, mbaleyo idzataya juiciness yonse. Ndi kosavuta komanso mwamsanga kukonzekera nsomba mu kirimu mu uvuni.

Nsomba ndi zonona msuzi ndi bowa. Zosakaniza ndi kukonzekera kwawo

Ndipotu, izi ndi zosiyana ndi zoyambirira. Zidzakhala zokondweretsa anthu omwe amakonda nsomba ndi bowa. Pophika, mudzafunika:

• 500 g saumoni (steaks);
• 300 g atsopano, omwe saloledwa kubwezeretsa ndi bowa zina, mwachitsanzo, zoyera;
• 150 g wa vinyo woyera;
• 1 chikho chimodzi cha mafuta;
• 120 g ya batala;
• Mutu wa anyezi;
• Zakudya - marjoram, nutmeg, madzi a mandimu, oregano, mchere ndi tsabola, komanso mafuta pang'ono a azitona.

Pofuna kuti nsombazi zizikhala zokoma, ziyenera kuyendetsedwa. Sambani steaks, mchere iwo ndi mchere ndi zonunkhira, kuwaza pang'ono ndi mafuta ndi kuchoka kwa theka la ora kapena kuti soak. Pa nthawiyi, mukhoza kukonzekera msuzi: mu poto yowonongeka, sungunulani theka la nambala ya batala, yikani anyezi odulidwa mkati mwake ndipo mwachangu mukhale wofewa. Pambuyo kuwonjezera bowa wodulidwa, dikirani bowa kuti mupereke madzi, kusakaniza ndi kuwonjezera galasi la vinyo woyera chifukwa cha kukoma kokoma ndi fungo. Sakanizani pang'ono, kutsanulira kapu ya kirimu. Pambuyo pang'onopang'ono moto, oyambitsa, grill msuzi mpaka wandiweyani.

Kukonzekera kwa salimoni mu uvuni

Choncho, nthawi yomwe mumaphika msuzi wobiriwira ndi bowa, ma steak ndi okongola promarinovalis. Tsopano tengani teyala yophika, perekani mafuta ndi mafuta ndikuika nsomba. Kenaka tsanulirani msuzi kuti ponseponse paliponse pansi pake. Zachitika! Phimbani ndi zojambulazo ndikuyika mu uvuni, kutenthedwa kufika 180 ^о С, kwa mphindi 15-20. Apanso, onetsetsani kuti nthawi yadutsa mofanana monga momwe tawonetsera mu Chinsinsi. Kuwumitsa nsomba ndi kophweka: izo zidzakhala zolimba ndipo zidzatayika juiciness. Tsopano mukudziwa kuphika nsomba mu kirimu. Zakudya zophweka, koma chakudya chokoma choterechi chidzakhala chowonjezera pa zakudya zanu pamasiku a sabata kapena kupatsa kokondweretsa ku phwando la phwando.