Inhlanzi yezinhlanzi. Ukupheka zokupheka

Yonke inhlanzi eyaziwa yileli gama elifanayo lomndeni we-cod, ingafinyelela ezinkathini ezinkulu ezindala - kufika ku-1, 7 amamitha. Unesisu esimhlophe nesifuba esinomnqumo ohlaza okwesibhakabhaka esinama-brown. Ihlala iningi lezinhlanzi zezinhlanzi ezindaweni ezifudumele ze-Atlantic Ocean. Ngenye yezinhlanzi ezibalulekile zezohwebo, ngoba okuqukethwe okunamafutha esibindi sinama-74%. Ngisho nasekodini kunamaminerali amaningi namavithamini ahlukahlukene.

Indlela yokukhetha i-cod nokuthi yini ephekwe kuyo

Uma ufuna i-cod fish ephekwe ukuba ibe namanzi futhi enambitha, qaphela ukubonakala kwayo lapho uthenga. Ungathengi inhlanzi efriziwe, ine-smell engemnandi futhi iyoba ngemva kokulungiselela amanzi futhi angenakusihlwa. Uma uthenga umkhiqizo ophezulu, uzothola isidlo sokuvumelana okulungile, ukunambitheka okhethekile nephunga elimnandi. Akusilo ngalutho ukuthi ochwepheshe bezocwaningi bazo zonke amazwe bakholelwa ukuthi i-codfish, isithombe ongabona lapha, kuyisikhathi sangempela sokudla. Yini eyenziwe? Izinto eziningi: ama- appetizers abandayo nabashisayo, isobho esiphundu, liphekwe, lithosiwe, liphekwe ku-grilla futhi libheke, libhema, lisikiwe, lisikiwe, lilinamanzi. Futhi kusukela kwesibindi nesibindi se-caviar kwenza ukudla okusemathinini okuhle kakhulu, okwakuthiwa abesifazana bethu bapheke ama-pâtés, ama-saladi ahlukahlukene, kanye nezinye ukudla okulula okumnandi. Kodwa lokhu akusikho konke: isibindi sale nhlanzi yinto ebalulekile kakhulu eluhlaza embonini yezokwelapha nemithi.

Ukusetshenziswa kwe-Cod

Kungani inhlanzi ye-cod ithandwa kangaka ekuphekeni? Ukusetshenziswa kwalo kumuntu kuyabonakala. Okokuqala, ngenxa yama-fatty polyunsaturated acids, okuyinto, ngokuyisigameko, edumile cishe yonke impilo yasolwandle. Uma ulalela, isibonelo, kubakhileyo eNyakatho Ekude, abayidla unyaka wonke, ubona ukuthi bonke banempilo enhle kakhulu. Laba bantu basebenzise kakhulu kule nhlanzi ukuthi ngeke baxoxisane nekhodi nganoma yiziphi ezinye izidlo. Uma umuntu eqala ukudla le nhlanzi njalo, ngokushesha uzoqala ukuqaphela konke okuyingqayizivele, inzuzo enkulu. Okubaluleke kakhulu, lo mkhiqizo awusoze ucasula futhi unomphumela omuhle empilweni. Odokotela, izondlo zokuncoma batusa ukuba badle inyama ne-cod isibindi hhayi kuphela kubantu abadala kodwa nabantwana. Beka inhlanzi kubo ebisi, futhi izingane zizothola i-calcium yemvelo kanye namavithamini amaningi. Okubalulekile, akekho ozothola umonakalo kuwo, kuphela uzuze. Ngaphezu kwalokho, ngaphezu kwalokho, amacala okungaboni ngaso sonke isikhathi.

Asiphephe ikhodi

Wonke umuntu ukhumbula izikhathi zeSoviet, lapho emashalofini ezitolo zezinhlanzi zezinhlanzi zazimele, ikakhulukazi, ngamaphathi. Futhi abathintekayo bethu bafunde indlela yokucubungula lesi sithako esilandelwe, senezela kumasaladi amaningi ahlukene futhi anambitha. Zonke zazenza zanelisa, hhayi nzima, futhi zazisiza impilo yethu ngisho nobuhle. Lapho izikhathi ze-perestroika zifika, izitsha eziningi zendabuko, kuhlanganise nama-salads, zatshwalwa yizici ezihlukahlukene ezingaphandle. Kodwa isaladi esebenzisa i-cod isibindi yayisithandwa kakhulu, ukupheka okuphambili kakhulu. Futhi iqiniso lokuthi lanezelwe izithako eziningana ezishaya fangled, wanezela kuso ubuhle nokuzikhandla. Namuhla sizokhumbula enye yalezi saladi, okuthiwa "i-Sunflower". Ukukubeka kafushane, le dish nge imayonnaise kanye chips njengemihlobiso. Nakuba isibindi ngokwawo sinamafutha kakhulu ongakwenza ngaphandle kwemayonnaise. Kulungile, ngaphambi kokuba usitshele indlela yokwenza inhlanzi yezinhlanzi , khumbula ukuthi bapheka kanjani i-Sunflower.

Lungisa isaladi lesibindi se-cod

Sizodinga: eyodwa eyodwa ye-cod yesibindi, amagremu ama-400 amazambane, ama-olives, amagremu angu-200 amakhukhamba, amaqanda amane, imayonnaise nosawoti. Lesi isaladi esilahlekile, lapho zonke izingxenye, ngaphandle kwesibindi, kufanele zifakwe imayonnaise. Isendlalelo sokuqala - amazambane aphekwe ngokuphekwe, bese-isishukela se-cod, ingxenye enkulu, isendlalelo sesithathu - amaprotheni, aphethwe kahle. Ungakhohlwa ukulahlekelwa yimayonnaise. Eqhubekayo - eluhlaza, oqoshiwe, anyanisi, ukhukhamba kanye nezikhupha, okuvela kuso igama lesaladi. Esikhathini esingenhla se-imayonnaise sifaka izingcezu ezincane zeminqumo, okushiwo imbewu, futhi ku-perimeter zibeka izintikazi zakho ozithandayo, kodwa ungathatha indawo yezinkamba zekhukhamba, uma unamalungu okudla okunempilo. I-sunflower enjalo izobukeka kancane kancane. Ukhukhamba sebenzisa fresh, hhayi ekheniwe.

Bhaka izibopho ze-cod ngaphansi kwetamatisi kuhhavini

Yebo, ngaphambi kwethu sathenga i- codfish. Ukupheka ngokulungiselela kwawo kuningi. Sakhetha omunye wabo - bhaka izinhlanzi kuhhavini. Thola isidlo esishisayo, esifanele usuku olujwayelekile, nangeholide. Izithako: izinhlanzi zamakhodi noma inhlanzi yonke, utamatisi amabili, 80 ml ukhilimu, anyanisi amabili, ama-gramu angu-50 yemayonnaise, amagremu ayi-100 ukhilimu omuncu, uhhafu kalamula, usawoti kanye nopelepele. Manje iresiphi yokuthi i-codfish ilungiswa kanjani. Inqubo yesithombe itholakala yonke indawo, futhi ikusiza ukwenza konke okulungile. Sihlukanisa izinhlanzi: usike ngommese obukhali uphinde ususe i-ridge, izimbambo, amathambo. Futhi ngobumnene usike isikhumba. I-fille efakwe kwisitsha esakhelwe ukupheka. Phuza, usawoti, ufafaze ijusi lemon. Bese sithela ukhilimu ku-fillet, faka utamatisi osikiwe, amasongo anyanisi nosawoti. Engeza okuningi pepper. Esikhathini esitsheni esisodwa, hlanganisa ukhilimu omuncu nge imayonnaise bese ubhalisisa ungqimba ophezulu. Sithumela imizuzu engu-25 kuhhavini, sithuthukiswe ku-degrees angu-180. Sisebenza etafuleni, okuyinto ephenduka ngokushesha ibe yinto yokugubha. Bon appetit!