Inkinga enkulu evela ekulungiseleleni izitsha zokudoba inhlanzi ethile. Abanye abantu abamane nje babekezelele iphunga elinamandla lokudoba futhi bakuthole lingathandeki kakhulu. Inhlanzi enomsoco oqinile: i-cod, i-haddock, i-flounder, njll, idinga ukupheka ngendlela ekhethekile, khona-ke ukuphunga okwezinhlanzi kuyozikhukhumeza ngokwayo. Izinhlobo zezinhlanzi ezinephunga elinamandla ziphekwe emanzini ngokungezelela inani elincane lekhukhamba elinesibhakabhaka, futhi liyanciphisa ngokuphelele iphunga lezinhlanzi ezihlukahlukene ezifanele ukupheka izinhlanzi zezinhlanzi. Zingafakwa futhi ngesikhathi sokupheka. Uma ulungiselela ukugcoba, isikhumba ngokuvamile sisuswe ohlangothini lwaso omnyama, njengoba siphunga kakhulu.
Enye indlela yokuqeda iphunga elimnandi ukufaka ingxenye yendebe yobisi ebhodweni ngamanzi - iphunga lizophela, kanti inhlanzi ngeke ibe yinto esheshayo kuphela, kodwa futhi i-tastier eningi.
Uma inhlanzi iphunga njengodaka, ungayifaka usawoti noma uviniga ngamahora ambalwa, ngeke kube khona iphunga elimnandi.
Uma inhlanzi idinga ukuthosiwe, khona-ke iphunga le-fishy lingasuswa kanje: ngenkathi inqubo yokudoba ingeza izinhlayiyana eziningana zamazambane aluhlaza kulezi zinhlanzi, emva kokufisa amazambane kufanele alahlekelwe.
Ukuze uhlanze izitsha kumnandi wezinhlanzi, kufanele ususe nge-tea brew esetshenzisiwe. Ukuze uvimbele ukubukeka kwephunga elimnandi kwizitsha, ungakwazi ukugcoba epanini noma epanini lokuthosa ngesigaxa selamula noma uviniga.
Ngemuva kokupheka izinhlanzi nezinhlanzi zezinhlanzi, izandla zihogela njengezinhlanzi isikhathi eside. Ukuze ugweme lokhu, sula emva kokusika izandla zezinhlanzi ngesigaxa selamula. Uma kwakungenalo lemon endlini, ungakwazi ukusula izandla zakho ngekhofi ikhofi noma ikhofi komhlaba, iphunga liyophela.
Inhlanzi ebilisiwe.
Indlela enhle kakhulu yokupheka inhlanzi futhi ishibhile ukuwupheka noma ukuwuhambisa. Le nhlanzi akuyona nje eyiphundu, kodwa iyasiza kakhulu. Ubilise inhlanzi emanzini amancane ezinxenyeni ezincane, ngakho-ke ayiphuli futhi aphule. Uma ubilisa inhlanzi yonke, kufanele ichithe ngokuphelele ngamanzi abandayo. Uma inhlanzi ihlukaniswa, kungcono ukuqala ukuyilisa ngamanzi abilayo ukuze ingabilisi. Uma inhlanzi iqhwa, kufanele ivumeleke ukupheka kuphela emanzini abandayo. Ukwenza kube lula ukupheka inhlanzi yonke noma ukusika izicucu, yenza ipani ngendwangu ye gauze, ukuze imiphetho yayo ibonakale. Ngemuva kokuphela kokupheka, inhlanzi ingafinyelelwa kalula kwi-gauze kusukela epanini, ngaphandle kokulimaza.
Uma inhlanzi ibilisiwe emanzini noma ebisi, akulandeli ukuthi iziphuzo zipheka bese ubilisa, ngakho-ke uma amanzi abilayo kufanele ancishiswe ukuba alinganiswe. Ukuze uqonde ukuthi inhlanzi isilungile, kungenzeka ukuthi indlela amahlumela ahlukene ngayo, uma kulula, inhlanzi ilungile.
Ukwenza izinhlanzi ezibilisiwe kakhulu, zifake imayonnaise emanzini abilayo. Kulo manzi ungakwazi ukulungisa isiphuzo esiphundu senhlanzi.
Ama-Squid kufanele abiliswe ngokuphelele noma aqedwe zibe izingcezu ezinkulu. Ama-Squids afakwe emanzini abilayo ngokungezelela izinongo noma i-dill. I-squid akufanele iphekwe isikhathi eside, ngaphandle kwalokho iyoba yinkimbinkimbi ukunambitheka, okunzima. I-Squid ingahle ilungele kumaminithi angu-7-10.
Ama-crayfish, ama-shrimp, ama-crab kufanele abiliswe emanzini abilayo kakhulu nge-addition enkulu kasawoti.
Izinhlanzi ezithosiwe.
Ukudoba akulahlekelwa ukubunjwa ngenkathi ufisa, udinga ukwenza amacici ambalwa ngaphambi kokugaya. Kungcono ukuthi ungadli izinkwa zokudla, uma ufisa, ngeke zihlale ezinhlanzi. Kungcono ukumboza inhlanzi ngofulawa. Ngaphambi kokudoba inhlanzi, kufanele ifafazwe ngeviniga noma ijusi elimnandi ukwenza inyama yayo ibe mhlophe, ithambile futhi ihle kakhulu. I-irayisi ne-uviniga banciphisa iphunga elithile le-fishy smell.
Ukuthi inhlanzi ayifuni futhi ingaqhubeki ngesikhathi sokudoba, kungcono ukasawoti ihora lesigamu ngaphambi kokuba ukhiphe futhi uvumele ukuthi ugcwale ngosawoti.
Uma unquma ukupheka izinhlanzi zezinhlanzi, khona-ke u-anyanisi oqoshiwe kufanele wengezwe kwi-fish mince, ngakho-ke ama-cutlets ayobe engenakuqhathaniswa!
Okuhlwabusayo futhi okunciphisa ukupheka izinhlanzi ekhaya kungaba kanje: hlambulula inhlanzi, ugeze, ugeze, ugcobe ngaphakathi nangaphandle ngenhlanganisela elandelayo: uviniga, ugarlic ochotshoziwe, usawoti, vumela ukuba ufeze endaweni ebandayo amahora amabili, bese udosa.
Ukudoba inyama kwakunesizotha futhi sinethenda, cwilisa ngaphambi kokuwucwilisa ubisi noma usimboze ngobuningi obukhulu bekhilimu omuncu.
Inhlanzi ethosiwe iyoba yiphunga elimnandi kakhulu, uma ngaphambi kokugcoba kuncishiselwa ebisi ihafu yehora, bese ugoqa ufulawa bese umboza ngeqanda elishaywe, ugoqa ngezinkwa zezinkwa bese udosa emafutheni abilayo yemifino.
Inhlanzi ngokuvamile idosa lapho i-lid ivulekile, kodwa ukuvimbela amafutha ukuba aqhube, ungagubha i-pan nge-colander ephazamisayo.
Ungafisi inhlanzi ebhotela, ngakho izoshisa. Ukuze ungashisi inhlanzi, kubalulekile ukwengeza usawoti omncane emafutheni omifino ngaphambi kokuthosa.
Uma unquma ukudoba inhlanzi e-batter, khona-ke faka kuqala inhlanzi eluhlaza ngotshani, bese emva kwalokho uyifake enhlama, ngakho-ke iyolala endaweni encane. Inhlanzi e-batter yahlushwa ngamafutha abilayo, ukuze inhlanzi igubungulwe ngokugqamile.
Inhlanzi ebhaka.
Ukuze inhlanzi ibe lula ukukhipha emva kokubhaka, faka i-foil noma i-napkin yephepha ukuze ubhake phansi kwesitsha sokubhaka. Uma ubhaka inhlanzi ku-grate, ufafaze ngopuphu lwamafutha ukuze ungabambeli futhi ungabambeleli ku-grate.
Inhlanzi kufanele ibhakwe kuhhavini elifudumele kakhulu, ukuze i-crust eluhlaza ibekwe kuyo, futhi inhlanzi ngokwayo ibe yindlala futhi ilula.
Ukudla okumnandi, ugqozi kanye nesifiso esimnandi!