2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27
Ntse gourmets thiab tsuas yog ntses lovers yuav tsum tsis txhob nco lub sij hawm kom paub nrog cov ntses bass thaj tsam, los yog, raws li lawv nyiam hu nws, seabass, yog ib tug ntawm cov feem ntau qab cov neeg sawv cev ntawm cov nqi hwm muaj nyob rau hauv lub lag luam hnub no. Qhov khoom noj khoom haus kim no tau txais kev pabcuam hauv cov tsev noj mov zoo tshaj plaws tab sis yooj yim txaus los ua hauv tsev. Ntxiv nrog rau qhov saj tsis sib xws, nws muaj txiaj ntsig zoo heev.
Gourmet He alth Source
Chilean seabass yog nrov ntawm cov neeg paub txog nws cov nqaij dawb, uas yog vim li cas nws thiaj li hu ua "dawb kub". Ntses yog qhov zoo tshaj plaws ntawm cov protein thiab nplua nuj nyob hauv polyunsaturated fatty acids, nrog rau cov zaub mov thiab cov vitamins. Nws yuav pab tau rau koj kom paub tias 100 grams ntawm delicacy muaj: 1.5 g ntawm rog, 16.5 g ntawm protein thiab 0.6 g ntawm carbohydrates, txawm lub fact tias lub zog tus nqi ntawm cov khoom mus txog tsuas yog 82 kilocalories. Nws yog ib qho yooj yim los txiav txim siab qhov freshness ntawm cov ntses: nws yog qhov txawv los ntawm qhov tsis muaj qhov tsis hnov tsw, ntshiab cov menyuam kawm ntawv uas tseem zoo li ciaj sia, huv gills thiab noo, ci, iridescent nplai. Chilean hiav txwv bass yuav tsum muaj elastic fillet, yooj yimrov qab nws cov duab tom qab nias.
Muaj txhiab thiab ib txoj hauv kev ua zaub mov qab
Seabass yog ntses ntau yam. Hauv kev ua noj, muaj ntau txoj hauv kev los npaj nws, xws li tag nrho roasting mus rau grilled fillets. Hiav txwv ntses bass thaj tsam cov tais diav sib sau ua ke los ntawm ib qho tshwj xeeb - lawv yooj yim thiab ceev los npaj. Qhov no tau yooj yim los ntawm qhov yuav luag tiav ntawm cov pob txha, uas txhais tau hais tias koj txuag lub sijhawm ntawm kev txiav. Tawm ntawm ib txhiab thiab ib txoj hauv kev, peb yuav xaiv ib qho yooj yim tshaj plaws thiab nrov tshaj plaws thiab qhia ua noj ntses hiav txwv bass deliciously.
Txhawm rau nthuav tawm nws cov aroma thiab rhiab ntawm cov nqaij, txoj kev ci hauv ntawv ci yuav pab tau. Yog li ntawd, koj yuav tau txais cov zaub mov noj qab nyob zoo, qhov kev npaj yuav siv sij hawm tsawg heev. Txhawm rau npaj koj yuav xav tau cov khoom xyaw hauv qab no:
- Chilean hiav txwv bass;
- txiv roj roj;
- lemon;
- ntsev (ntxhib);
- fresh dill;
- baking ntawv.
Ua ntej koj yuav tsum npaj cov ntses. Ua li no, sib tov ib tablespoon ntawm txiv qaub kua txiv nrog ob tablespoons ntawm txiv roj roj. Yaug cov ntses kom huv si, plab thiab ntxuav los ntawm nplai. Tom qab ntawd txhuam zoo nrog sib tov ntawm roj thiab citrus kua txiv, ntsev thiab kua txob, thiab muab dill sprigs rau hauv. Me ntsis txiav lub hiav txwv bass nyob rau hauv ob peb qhov chaw thiab muab txiv qaub slices nyob rau hauv lub resulting qhov, ces ua tib zoo qhwv nrog ntawv ci thiab ci nyob rau hauv qhov cub rau 30-35 feeb ntawm ib tug kub ntawm 200 degrees. Nws tsis pom zoo kom khaws lub tais ntev dua - zoo heevkev pheej hmoo ntawm ziab nws tawm. Ntses yog qhov zoo tshaj plaws nrog mov dawb lossis steamed zaub.
Thiab qhov no tsuas yog ib qho ntawm ntau txoj hauv kev ua noj.
Yuav ua noj ntses Chilean hiav txwv bass, koj tsis tas yuav muaj kev txawj ua noj. Txawm tias tus pib tshiab tuaj yeem ua qhov no. Txawm koj xaiv txoj kev twg, qhov saj yuav tsis tu siab rau koj. Bon appetit!
Pom zoo:
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