Mackerel tais: zaub mov nrog cov duab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Mackerel yog cov ntses oily zoo heev, noj qab nyob zoo, noj qab nyob zoo, qab ntxiag vim nws nplua nuj saj. Kev hwm los ntawm cov kws tshaj lij thiab cov kws ua zaub mov hauv tsev zoo ib yam, nws muaj qhov nplua nuj tsw. Nws zoo nkaus li zoo rau ntawm lub phaj thiab yog qhov zoo tshaj plaws ntawm lub hlwb txhawb nqa omega-3 fatty acids. Nrog rau txoj kev npaj thiab tsw ua ke nrog cov txuj lom, qhov no yog ib qho kev kho mob tiag tiag rau cov neeg nyiam tshaj plaws. Thiab cov zaub mov txawv rau mackerel yog qhov yooj yim hauv kev tua - txawm tias tsis muaj kev paub txog hostess tuaj yeem daws nws. Zoo, koj puas npaj txhij? Ces cia wb pib!

Yam koj yuav tsum paub thaum yuav

Tab sis ua ntej, ob peb lo lus hais txog cov khoom nws tus kheej. Mackerel spoils sai sai, uas, piv txwv li, nyob rau hauv lub xyoo pua ua ntej kawg, thaum tsis muaj lub freezers niaj hnub, tsis tso cai rau cov khoom khaws cia ntev. Qhov zoo tshaj plaws, nws yuav tsum tau noj rau hnub ntawm kev ntes, tshwj tsis yog tias nws tau khov los yog pickled. Ntawm cov pob txha khov, xaiv cov tawv tawv, yuav luag tawv nqaij nrog qhov muag pom tseebthiab ci lub cev. Tom qab ntawd koj tuaj yeem paub tseeb tias koj yuav yam koj xav tau, thiab txhua daim ntawv qhia rau mackerel tuaj yeem siv tau. Freshly khov carcasses yuav tsum tau thawed lawm. Qhov ntawd yog, tsis muaj kev koom tes ntawm cov dej kub thiab lub qhov cub microwave. Cia li muab cov ntses tso rau hauv lub tais thiab tso rau ntawm lub rooj noj mov - nws yuav defrost ntawm nws tus kheej tom qab ib pliag.

Yuav ua li cas ntses hauv chav ua noj

Mackerel zaub mov txawv hauv tsev yog yooj yim thiab ntau yam. Cov ntses no tuaj yeem npaj tau ntau txoj hauv kev, txawm tias feem ntau yog qhov cub ci, barbecued, grilled thiab pan kib. Koj tuaj yeem ua rau nws ncu (piv txwv li, siv ob chav boiler lossis qeeb cooker). Thiab tus poj huab tais ntawm lub hiav txwv no zoo heev hauv pates, yob, yob, muffins, hamburgers. Mackerel kuj zoo nkaus li zoo tartare - tsuas yog xyuas kom koj yuav cov ntses tshiab tshaj plaws uas ntes tau rau hnub no cov khoom noj tiag tiag npaj. Ntau tus neeg yuav haus mackerel, txaus siab rau qhov kev siv ntawm nws saj. Nws yog qhov zoo tshaj plaws rau cov zaub nyoos los yog ua cov ntses zoo nkauj.

Txhua los yog fillet?

Tag nrho mackerel yog qhov zoo tagnrho rau ci, kib lossis nqaij npuas thiab tuaj yeem ntim nrog zaub, txiv qaub wedges, txiv ntseej. Cov zaub mov mackerel no siv sijhawm ntev dua li mackerel fillet ua noj - qhov nruab nrab ntawm ib nrab teev hauv qhov cub (180-200 degrees Celsius). Tab sis lawv feem ntau tsis nyuaj heev - yog li nws tsim nyogsim. Thiab ua noj mackerel raws li daim ntawv qhia hauv qhov cub hauv ntawv ci (saib daim duab hauv qab no) yuav siv sij hawm luv luv: 10-15 feeb.

Tej zaum qhov yooj yim tshaj plaws los ua noj fillet yog kom ceev ceev hauv lub skillet hauv cov roj zaub. Barbecue, ntawm qhov tod tes, yog ib txoj hauv kev zoo heev los ua ib daim ntawv qhia mackerel - qhov kub kub ua rau cov tawv nqaij crispy thiab cov nqaij los ntawm tsis muaj sij hawm. Thiab nws cov aroma muaj zog yog txhawb los ntawm ntau yam khoom xyaw: tshuaj ntsuab, zaub, citrus txiv hmab txiv ntoo, txuj lom.

Los ntawm txoj kev, me ntsis txog cov txuj lom thiab ntxiv

Mackerel muaj qhov huv si, muaj zog tsw uas tau hais ntau dua li lwm cov ntses hiav txwv thiab dej hiav txwv, yog li nws feem ntau sib npaug nrog ntsim, me ntsis tsw xws li txuj lom thiab tshuaj ntsuab. Ib yam li ntawd, cov khoom xyaw citrus xaiv zoo xws li txiv qaub thiab txiv qaub ua haujlwm zoo. Ntxiv nrog rau txiv qaub sherbet thiab txiv hmab txiv ntoo xws li gooseberries, kiwi, cov aromas thiab flavors pab qhia txog qhov freshness ntawm cov ntses thiab teem tawm nws cov rog.

Cov txuj lom xws li kua txob, horseradish thiab capers tuaj yeem tsim nyog rau hauv daim ntawv qhia rau cov mackerel qab. Rau ib qho avant-garde ntau ntawm kev sib xyaw ua ke, sim cov delicacy: ua ke filet nrog dawb chocolate, beets thiab horseradish - ib qho txawv txawv tab sis ci ntsa iab ua ke. Tsis txhob oily thiab hnyav kua ntses raws li lawv nyiam overpower es accentuate ntses.

Mackerel hauv qhov cub: daim ntawv qhia nrog daim duab - qhov yooj yim ua noj hauv ntawv ci

Rau nws peb xav tau cov khoom xyaw hauv qab no:peb los yog plaub carcasses ntawm khov mackerel (vim cov khoom no yog qhov yooj yim tshaj kom tau, peb yuav muaj nyob rau hauv lub siab ua ntej ntawm tag nrho cov), ob peb txiv lws suav, ib tug me ntsis butter, txiv qaub, ntsev thiab ib tug sib tov ntawm peppers - raws li tus kheej nyiam. Cov zaub ntsuab tshiab - rau kev kho kom zoo nkauj thiab tsw ntawm lub tais.

1. Daim ntawv qhia mackerel hauv ntawv ci hauv qhov cub tsis nyuaj heev. Defrost carcasses. Ntxuav cov ntses thiab tshem tawm cov taub hau nrog entrails, yog tias muaj. Caij nrog ntsev thiab kua txob.
2. Muab cov ntses npaj rau ntawm ib daim ntawv ci.
3. Txiav cov txiv lws suav thiab txiv qaub rau hauv slices, ces muab alternating slices ntawm txhua carcass. Muab ib sprig ntawm parsley rau saum thiab drizzle nrog melted butter.
4. Roll mackerel foil rau hauv "pob ntawv zoo"
5. Muab lawv tso rau ntawm daim ntawv ci thiab ci hauv qhov cub ntawm 180 degrees kom txog thaum cov ntses mos thiab cov nqaij tuaj yeem yooj yim tho nrog rab rawg.

Ntawm no cov mackerel nyob rau hauv ntawv ci yog npaj raws li daim ntawv qhia (saib daim duab ntawm lub tais hauv qab). Cov zaub mov no tuaj yeem muab ncaj qha rau hauv "lub hnab ntawv", me ntsis nthuav tawm lawv los ntawm saum toj no. Xwb, hloov cov khoom mus rau lub tais ua noj nrog rau cov kua txiv hmab txiv ntoo, txiv lws suav thiab txiv qaub wedges.

ci mackerel: daim ntawv qhia nrog daim duab

Cov khoom noj txom ncauj no nrog cov khoom noj muaj txiaj ntsig omega-3 fatty acids yog ib qho kev noj qab haus huv, kev xaiv noj qab haus huv rau kev noj su sai ib nrab lub lim tiam. Zoo li mackerel filletyog li tag nrho cov ntses yuav crispy thiab ua noj sai sai hauv qhov cub. Yog tias siv tag nrho, xyuas kom nws huv thiab gutted ua ntej koj ua noj. Thiab ua ntej ua noj ua haus, koj tuaj yeem ua tib zoo tsau cov tawv nqaij hauv marinade.

1. Preheat qhov cub kom 180-200 degrees Celsius.
2. Nqa daim ntawv ci nrog cov ntawv parchment thiab txhuam cov roj txiv roj rau ntawm nws - lub raj mis tsuag yog qhov kev xaiv zoo.
3. Muab mackerel fillet rau ntawm daim ntawv ci parchment. Yog tias koj siv tag nrho cov mackerel, tso cov carcasses rau ntawm daim ntawv ci. Txhuam rau sab saum toj ntawm cov nqaij nrog txiv roj roj thiab nphoo nrog ntsev thiab kua txob rau tus kheej nyiam.
4. Xaiv cov seasonings uas ntxiv rau cov ntses: tag nrho cov qij peeled, shallots, coarsely tws dos, qhuav tshuaj ntsuab de Provence, rosemary, nplooj nplooj thiab thyme yuav muab lub tais ib tug zoo tsw. Npaj ib sab zaub mov, piv txwv li, los ntawm cov zaub, thiab tom qab ntawd npaj rau ntawm daim ntawv ci nyob ib ncig ntawm mackerel. Txiav txiv qaub slices thiab muab tso rau hauv mackerel carcasses los yog nyob rau sab saum toj ntawm fillets ntxiv citrus tsw rau koj noj.
5. Daim ntawv qhia no rau mackerel hauv qhov cub yog suav tias yooj yim ua. Ci ntses hauv qhov cub kom txog thaum siav (20-30 feeb, nyob ntawm qhov kub thiab txias thiab qhov koj xaiv: fillet lossis carcass). Koj tuaj yeem tshawb xyuas nrog rab rawg: cov nqaij yuav tsum yog dawb thiab tho dawb. Tsis txhob hnov qab txog zaub: lawv kuj yuav tsum ua mos los ntawm kev kho cua sov. Ntawm cov kauj ruam kawg, rau ob peb feeb, tig raugrill (yog tias koj muaj). Qhov no yuav muab cov mackerel crispy, golden crust.
6. Muab cov classics ntawm hom rau lub rooj los ntawm kev nthuav tawm hauv feem ntawm cov phaj, nrog rau ib sab phaj. Koj muaj peev xwm sprinkle nrog tshuaj ntsuab tshiab tws nrog ib tug riam: parsley, dill, dos.

Nrog paprika, qos yaj ywm thiab qej

Lwm daim ntawv qhia yooj yim rau mackerel hauv qhov cub - nrog qos yaj ywm thiab txuj lom. Thiab rau nws txoj kev siv hauv chav ua noj, peb xav tau: ob peb cloves ntawm qej, peeled; ib pinch ntawm qhuav paprika; ib nrab diav ntsev (zoo dua hiav txwv), los yog ntau dua rau saj; virgin txiv roj roj; yim nruab nrab fillets; kg ntawm qos yaj ywm hluas; ob peb dos, peeled thiab thinly sliced Ua kom cov ntses, noj: ntxhib ntawm saffron, me ntsis dawb vinegar (los yog qhuav cawu cub); me ntsis Dijon mustard; ob peb tablespoons roj txiv roj; hiav txwv ntsev nrog freshly av kua txob.

Ua noj yooj yim

1. Daim ntawv qhia no rau mackerel nyob rau hauv qhov cub yog complex. Preheat qhov cub kom 180-200 degrees.
2. Muab qej thiab paprika rau hauv ib lub tais, ntxiv ntsev thiab grind rau hauv ib tug du muab tshuaj txhuam. Ntxiv ob peb tee roj, ces so lub fillet ntawm tag nrho cov sab nrog lub resulting muab tshuaj txhuam thiab teem cia rau tom ntej soaking ntawm lub pulp (20-30 feeb yuav txaus).
3. Kab lub tais ci nrog ntawv parchment thiab maj mam txhuam nrog cov roj txiv roj (los yog siv lub tais ci silicone - tsis xav tau parchment).
4. Muab mackerel fillet rau ntawm daim ntawv thiab caij nrog hiav txwv ntsev thiab kua txob rau saum. Ua noj hauv qhov cubqhov cub ntawm qhov kub saum toj no rau 8-10 feeb kom txog thaum lub crust yog crispy. Tshem tawm ntawm qhov cub thiab tso tseg rau so.
5. Tev cov qos yaj ywm me thiab boil tag nrho rau hauv lub lauj kaub loj ntawm dej ntsev li 15 feeb kom txog thaum sib tw, ces ntws hauv lub colander.
6. Muab cov qos yaj ywm, ua ke nrog mackerel, nrog ib sab zaub mov ntawm zaub vinaigrette (uas suav nrog: carrots, pickles, beets, dos, tshuaj ntsuab).

How to make sauce

Tsis txhob hnov qab nws thiab. Peb muab ib tug ntxhi ntawm saffron nyob rau hauv ib lub taub ntim nrog dawb vinegar (wine), ib spoonful ntawm Dijon mustard, ib tug thib peb khob ntawm txiv roj roj, hiav txwv ntsev ntawm lub ntsis ntawm ib tug riam thiab tib tus nqi ntawm freshly av dub kua txob, qhov chaw nyob rau hauv ib tug. blender lub tais thiab coj mus rau ib tug homogeneous lub xeev, sib tov meej. Tam sim no lub resulting sauce tuaj yeem seasoned nrog ci mackerel siav nrog qos yaj ywm. Hauv txoj ntsiab cai, koj tuaj yeem siv lwm cov ntses uas haum rau cov ntses thib ob. Yog li, muaj qhov twg los qhia koj qhov kev xav ua noj.

Delicious: nrog grated nyuaj cheese

YTxhawm rau npaj daim ntawv qhia mackerel nrog cheese, peb xav tau: 150-200 grams grated nyuaj cheese (zoo heev nrog parmesan), ib nrab txiv qaub (zest nrog kua txiv), ib khob ntawm parsley tshiab (txiav finely-finely).), tws los yog qej crushed nrog ib tug tshwj xeeb ntaus ntawv - 2-3 cloves, pinch ntawm qhuav paprika, ib tug me ntsis butter, ib kilo ntawm mackerel fillet (nws yog zoo dua coj nws, tab sis koj yuav siv tau carcasses - ces koj xav tau ib tug ridge.tshem tawm, thiab tshem cov pob txha me).

Ua noj yooj yim

1. Kub qhov cub kom 200 degrees Celsius. Grease ib daim ntawv ci nrog txiv roj roj.
2. Muab cov cheese tso rau hauv lub tais tob thiab ntxiv qej thiab paprika.
3. Kuv txiv qaub thiab so nws. Txiav nyob rau hauv ib nrab thiab rub lub zest ntawm ib tug ntawm cov halves siv ib tug grater. Thiab ces ntxiv zest rau cheese-qej sib tov.
4. Kuv cov zaub txhwb thiab qhuav. Finely chop thiab ntxiv rau tag nrho pawg. Ua tib zoo sib tov tag nrho cov khoom xyaw kom ua tau zoo ib yam.
5. Yaug cov ntses hauv dej txias thiab qhuav nrog phuam chav ua noj los ntawm cov dej noo ntau dhau.
6. Cua lub butter uas siv lub lauj kaub me me ntawm lub qhov cub (koj tuaj yeem siv lub microwave rau qhov no).
7. Muab txhua daim ntawm mackerel fillet rau hauv cov roj, ces mus rau hauv cheese sib tov, txheej ob sab ntawm lub tais.
8. Muab cov ntses ua tiav rau hauv pwm lossis rau ntawm daim ntawv ci thiab ci rau peb lub hlis twg ntawm ib teev hauv qhov cub. Cov ntses qab thiab noj qab nyob zoo hauv cheese sib tov yog npaj txhij thaum cov nqaij ntshiv yooj yim nrog rab rawg.
9. Thiab thaum kawg: nyem cov kua txiv qaub ntawm ib lub txiv qaub hla lub mackerel twb tau muab tawm ntawm qhov cub thiab ua haujlwm. Cov zaub mov zoo ua ke nrog toasted croutons thiab qej sauce. Thiab ua ib sab phaj, koj tuaj yeem ua mov, mashed qos yaj ywm, spaghetti, stewed zaub, thiab zaub xam lav ua los ntawm cov khoom plig tshiab. Bon appetit txhua tus!