I-capelin ekahle: kumnandi futhi kunempilo ukuyipheka kuhhavini

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I-capelin esanda kufriziwa kulula ukuyibhaka kuhhavini, ayidingi ukuhlutshwa, ukwesulwa ngokungeziwe, ukusikwa kube yizicucu, nephunga elithile lisuswe ilamula kalula. Kepha, ngaphandle kweseluleko sabapheki abanolwazi, kusengcono ukuyikhipha - khona-ke kuzoba mnandi kakhulu ukuyidla.

Ukulungiselela ukupheka

Ukulungiselela kulula. Vikela i-capelin - kancane kancane, uyishiye etafuleni lasekhishini noma eshalofini lesiqandisi. Ngemuva kokuncibilika, hlambulula bese womisa ngethawula (iphepha noma indwangu). Sika uvule isisu ngesikele sasekhishini, ukhiphe okungaphakathi, kulula kakhulu ukususa ifilimu elimnyama ngendwangu yamaphepha. Amaphiko, amakhanda angashiywa (konke kuya ngeresiphi).

Ngama-servings amane, ama-gramu angu-500 ezinhlanzi, ezinye izinongo zezinhlanzi, nolamula kwanele. Zonke ezinye izithako ziyisidakamizwa. Namuhla i-capelin ithengiswa nganoma iyiphi indlela - ifriziwe ne-vacuum entsha. Uma ukhetho luwele ezinhlanzini ezikhululekile, thenga leyo enamakristalu e-ice ambalwa, futhi kungcono ukuyithatha leyo ehlanganisiwe ngempilo ethize yeshalofu.

Ngaphambi kokupheka, i-capelin ihlikihlwa kancane ngosawoti, igcotshwe ngamafutha noma ifakwe emanzini anosawoti ngokusho kweresiphi. Vala ishidi lokubhaka ngephepha lesikhumba elenziwe ngamafutha noma ucwecwe, usakaze izinhlanzi kulo. Akufanelekile ukugcina i-capelin kuhhavini isikhathi eside, imizuzu engama-30 yanele. Setha izinga lokushisa cishe ngo-180-200.

Iresiphi ye-capelin emnandi futhi enamanzi kuhhavini ku-foil

Hlikihla inhlanzi kahle ngamafutha, usawoti, upelepele osanda kugaywa, ubeke kufilayi yokubhaka. Faka u-anyanisi ngaphezulu. Ngaphansi kokuvikelwa kocwecwe, ijusi ngeke liphele, kepha lizogcwalisa i-capelin, linikeze konke ukunambitheka.

i-capelin efriziwe entsha 500 g
anyanisi 150 g
dill 4 amahlumela
uwoyela ocwengileko 30 ml
usawoti, upelepele omnyama, umhlabathi omusha wokunambitha

Amakholori: 120 kcal

Amaprotheni: 13.3 g

Amafutha: 8 g

Amakhabhohayidrethi: 0.3 g

Kusihlwa, susa i-capelin efrijini. Shiya etafuleni noma endaweni eshalofini esiqandisini.
Hlanza inhlanzi encibilikile: sika isisu ngesikele sokusika, susa ingaphakathi. Susa ifilimu elimnyama ngethawula lephepha noma nge-napkin. Sika amaphiko, ugeze ngamanzi abandayo.
Gcoba isikhunta ngefilili ukuze ukwazi ukusonga izinhlanzi. Sika u-anyanisi omkhulu uwafake kumasongo ayingxenye, amancane uwafake emasongweni. Beka u-anyanisi phansi kwesitsha, inkathi ngosawoti kanye nopelepele, engeza amaconsi ambalwa kawoyela ocwengekile.
Faka i-capelin phezu kuka-anyanisi (uyihlikihle kancane ngosawoti, upelepele osanda kugaywa, bese ufaka uwoyela ezinhlangothini zombili). Faka ama-sprigs aphelele edill. Xhuma emaphethelweni we-foil.
Hlangisa ihhavini, ubhake cishe imizuzu engama-25. Ekupheleni kokupheka, vula ucwecwe ukuze nsundu i-capelin.

ICEBISO! Isitsha eseceleni esithandekayo singalungiselelwa inhlanzi ethosiwe - isitshalo seqanda puree, kulula kakhulu esiswini kunamazambane ajwayelekile acubuziwe.

UCapelin uthosiwe kuhhavini ebhodini lokubhaka

UCapelin unamafutha impela, ngakho-ke uvame ukuthosiwe kuhhavini ngaphandle kukawoyela, futhi ishidi lokubhaka limbozwe ngephepha lesikhumba.

Izithako (zabantu abangu-4-6):

1 kg yezinhlanzi ezifriziwe ezintsha;
100-120 ml kawoyela ocwengekile;
izinongo, usanda omnyama pepper, usawoti - ukunambitha.

Izithako zesosi:

250 g ukhilimu omuncu;
Amahlumela ama-4 edile;
Iziqu ezi-4 zika-anyanisi oluhlaza;
15 ml ijusi kalamula.

Indlela yokupheka:

Khipha izinhlanzi kancane kancane - zisuse efrijini kusengaphambili. Gut, hlambulula ngamanzi abandayo, omile.
Gcoba kancane ngosawoti, shayela ngamafutha emifino. Beka isiqeshana sephepha lesikhumba ebhodini lokubhaka. Beka i-capelin elungiselelwe kuyo, uyithumele kuhhavini elishisayo imizuzu engama-20.
Lungisa isoso: nquma izingquza zika-anyanisi nama-dill sprigs. Hlanganisa ukhilimu omuncu namakhambi aqoshiwe, inkathi nejusi likalamula, upelepele omusha, usawoti ukunambitha.
Faka inhlanzi ethosiwe emapuletini, bese ukhipha isoso ukhilimu omuncu ngokwehlukana.

KUPHELA! Ngesitsha eseceleni, thatha amazambane amancane, ugcobe ngenhlanganisela yamafutha nezinongo, ugoqe ucwecwe ubhake kuhhavini.

I-capelin emnandi namazambane nemifino

Amazambane, u-anyanisi notamatisi ngobuhlakani kuhlanganiswe nezinhlanzi. Imifino idinga ukusikwa, ifakwe izinongo namafutha acwengekile.

Izithako:

700-800 g we-capelin;
300-400 g wamazambane;
80-90 g anyanisi;
120-130 g wamatamatisi;
80 ml kawoyela ocwengekile.
Amaphini ama-2 wezinongo zezinhlanzi;
ilamuna;
imifino ngokubona kwakho;
usawoti kanye nopelepele omnyama ukunambitha.

Ukulungiselela:

Lungisa i-capelin: hluhla ekamelweni lokushisa, amathumbu bese ugeza ngamanzi abandayo. Pat omile etafuleni lephepha noma lendwangu.
Chop anyanisi, utamatisi ube amasongo, amazambane abe izingcezu nomzimba omncane.
Beka amazambane ngaphansi kwesikhunta, bese u-anyanisi notamatisi, ufafaze uwoyela ocwengekile.
Yenza i-marinade: hlanganisa ujusi kalamula namafutha yemifino, upelepele, usawoti, engeza izinongo. I-capelin ye-grate ene-marinade, gqoka imifino, thumela kuhhavini osushise ngaphambi kuka-180 ºC. Bhaka imizuzu engu-20-25.

ICEBISO! Fafaza isidlo esiphelile ngeparsley eqoshiwe noma amanye amakhambi ukunambitha nokuphaka.

Iresiphi yevidiyo

Iresiphi esheshayo enanyanisi nemayonnaise

Iresiphi isebenzisa imayonnaise - kubalulekile ukuthi ithambe futhi inamafutha amancane. Uma ufuna ukonga kuma-calories, zipheke wena.

Izithako:

1 kg we-capelin;
Imayonnaise engama-200;
200 g anyanisi;
20-30 ml kawoyela ocwengekile;
10 g usawoti;
5 g upelepele omnyama omusha.

Ukulungiselela:

Khipha i-capelin, susa okuqukethwe kwangaphakathi, hlambulula ngamanzi abandayo, usule ngamathawula wephepha noma amathawula wephepha. Isizini ngosawoti, upelepele, bese ume imizuzu engu-15 (ungayifaka esiqandisini).
Khombisa ifomu noma ishidi lokubhaka ngephepha lesikhumba elenziwe ngamafutha. Sakaza u-anyanisi (oqoshiwe emasongweni) kuwo, ubeke ungqimba wezinhlanzi ngaphezulu, bese ufaka imayonnaise ngokulinganayo. Hlangisa ihhavini, ubhake imizuzu engama-25-30.

ICEBISO! Nonga isidlo nge-dill eqoshiwe. Khonza amazambane othosiwe njengokuhlobisa, ngokwehlukana - ukhukhamba omncane onosawoti.

Izitsha ezithakazelisayo nezangempela ezivela ku-capelin kuhhavini

Zonke izindlela zokupheka ziyanelisa, kepha azisindi. Isibonelo, uphaya ovulekile ofana ne-pizza noma inhlanzi esetshenziswe ngaphambilini kusosi we-soy ne-curry powder.

UCapelin uhlanjululwe ku-soy sauce

I-Marinade iyi-sauce yesoya enezinongo. Kubalulekile ukuyifaka ezinhlanzini ekuqaleni kokupheka, kufanele ibe nesikhathi sokugcwala amakha.

Izithako:

500 g we-capelin;
2 isipuni. izinkezo ze-soy sauce;
3 g we-curry powder;
2 g ushukela ogqamile;
1 ingcosana kapelepele omnyama;
1 isipuni isipuni samafutha acwengekile.

Indlela yokupheka:

Lungisa ama-soy marinade: engeza i-curry, upelepele, ushukela omncane kusoso.
Hlanza i-capelin kusihlwa, hlambulula, yomile, amathumbu. Songa esitsheni, engeza i-marinade, uhlanganise konke kahle. Shiya imizuzu engu-25-30.
Mboza ishidi lokubhaka ngephepha lesikhumba elenziwe ngamafutha, faka izinhlanzi ezisolwandle.
Bhaka cishe imizuzu engama-25 kuma-degree ayi-190.

ICEBISO! Phaka lesi sidlo ngamazambane othosiwe kakhulu noma amazambane ashisayo acubuziwe.

Vula uphayi nge-capelin

Lapho iphayi selenziwe, libeke kupuleti elikhulu bese usika izingcezu ezingangentende.

Izithako zokugcwaliswa:

400-500 g we-capelin ongenamakhanda ahlutshiwe;
Amaqanda ama-3;
25 g ibhotela;
80 g anyanisi;
uphizi oluhlaza uyazikhethela;
300 g ukhilimu omuncu omuncu;
200 g ushizi ogayiwe;
uwoyela ocwengekile;
upelepele omnyama omusha
usawoti.

Izithako zenhlama:

4 tbsp. wezipuni kafulawa;
½ isipuni sikasawoti;
120 g ibhotela;
40 ml wamanzi.

Ukulungiselela:

Lungisa inhlama: gaya ufulawa nebhotela nosawoti wetafula, engeza amanzi. Uxove inhlama, wafaka esiqandisini, zihambisana ucwecwe noma esikhwameni. Melana nengxenye yehora.
Susa inhlama esiqandisini bese uyikhipha. Beka inhlama ebhodini lokubhaka eligcotshisiwe (noma isikhunta), ucwebe futhi uthinte ngemfoloko. Beka kuhhavini elishisayo imizuzu eyi-15.
Lungiselela ukugcwaliswa: nsundu u-anyanisi emafutheni, usawoti ukhilimu omuncu, upelepele, engeza amaqanda, shaya kahle.
Beka inhlanzi enhlama, u-anyanisi othosiwe ngaphezulu, uthele ukhilimu omuncu ophehliwe.
Bhaka uphaya ovulekile uhhafu wehora kuhhavini osushisayo. Fafaza ukugcwaliswa ngoshizi shavings cishe imizuzu eyi-10-15 ngaphambi kokuphela kokupheka.

KUPHELA! I-pie evulekile ayilungele esidlweni somndeni kuphela, kodwa futhi njengesikhalazo sokuqala. Ingahlukaniswa ibe yizinqamu eziningi ukuze zonke izivakashi zikuthokozele.

Inani lokudla okunempilo nokuqukethwe kwekhalori kwe-capelin

Inhlanzi ayiqukethe ama-carbohydrate, iqukethe amaprotheni namafutha. Izici zokudla okunempilo kwe-capelin ebhakiwe:

Amafutha, g	Amakhabhohayidrethi, g	Amaprotheni, g	Amakhalori, kcal
Ngama-gramu ayi-100	8,04	0	13,38	121,66
% wenani lansuku zonke	10	0	20	6

Inzuzo nokulimala

UCapelin angabhekwa njengesibiliboco senhlanzi. Kungcono ukuyidla iphelele, ngaphandle kokususa amathambo kuginindela, ngoba yilawo aqukethe ubuningi bamaminerali awusizo, njenge-calcium ne-phosphorus.

KHUMBULA! Kubalulekile ukuthi i-calcium ihlinzekwe ngokuqhubekayo emzimbeni wezingane, asebekhulile nabesifazane beminyaka yonke. Ngenkathi ethwele futhi ondla umntwana, umama "unika" i-calcium yakhe enganeni.

I-omega-3 fatty acids ewusizo, iodine.	Ama-acid abhekwa njengabavikeli abakhulu bomzimba ekulweni nezicubu eziyingozi, i-cholesterol "embi". Kanye ne-iodine, bajwayele ukusebenza kwe-gland yegciwane, banomthelela omuhle kumandla wesilisa, nasemzimbeni wesifazane, okwenza ngcono kakhulu imetabolism, isizinda se-hormonal nesemizwa.
I-calcium, i-phosphorus, i-bromine, i-potassium, i-selenium, i-fluorine, i-zinc, i-chromium. Amavithamini, amaqembu B, A, PP.	Zonke lezi zinto zilungele inhliziyo, zisiza ukumelana ne-atherosclerosis, zivimbele ukubhujiswa kwezicubu zamathambo, zikhuthaze impilo yezipikili, izinwele, amazinyo. Amavithamini abhekele umbono, ukungatheleleki nokuphila isikhathi eside.

Ngaphambi kokungeza i-capelin ekudleni kwakho, khumbula okulandelayo: ngisho nokudla okuwusizo kakhulu kungadala ukusabela okweqile noma ukungabekezelelani ngakunye.

Amathiphu awusizo nolwazi oluhehayo

ICEBISO! Iphunga elingajabulisi neze lenhlanzi esanda kufriziwa lingadikibaliswa ngokulifaka emanzini okwesikhashana ngokufaka uviniga noma usawoti. Noma vele uconse ujusi kalamula bese ushiya isigamu sehora.

UCapelin ugosa ngokushesha, kepha ezinye izithako zingathatha isikhathi eside ukupheka. Ngalesi sizathu, udinga ukupheka ngezinyathelo ezivela zokupheka.

Inani eliyinhloko le-capelin alikho ku-sirloin yalo, kepha emgodini, emathanjeni nasemsileni. Ziqukethe "izinqolobane" ze-calcium ne-phosphorus ebaluleke kakhulu. Ukuze bathole lezi zinto emathunjini, badla inhlanzi enamathambo.

Ukuhlela isidlo sakusihlwa esimnandi ekhaya sabantu abangu-4-5 abavela e-capelin kuphela kungokoqobo. Inhlanzi (ebincibilikiswe phambilini) hlambulula kahle, amathumbu bese womile ngamathawula wephepha. Ngemuva kwalokho, landela iresiphi - cwilisa emanzini noma ugcobe usawoti nebhotela, engeza u-anyanisi oqoshiwe, utamatisi, ufafaze izinongo. Thumela kuhhavini elishisayo, ngemizuzu engama-25 kuya kwengama-30 isidlo silungile. Ungayidla noma ngaphandle kwesitsha eseceleni - iyohlala imnandi njalo.

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