Indlela pickle salmon elipinki ekhaya: ingcebiso esebenzayo

Zininzi MaNcuthu ezinokuthi ilungiswe ekhaya.

Phakathi kwezi izibiliboco ziquka nesalmon kunye ityuwa. Zonke besifazane bazi kakuhle ukuba imali ngayo uhlobo iintlanzi ebomvu ezishelfini ze evenkileni. Kwaye kaninzi ixabiso eliphezulu akusosiqinisekiso esemgangathweni. Ngapha koko, ngenxa ixabiso, le ntlanzi kancinci kakhulu bathenga phezulu waza ngenxa yokugcina elide (kwaye kaninzi engalunganga) ulahlekelwa incasa yawo emangalisayo, yaye maxa wambi iba unobangela ukuphazamiseka esidla ityhefu.

Salt njengeentlanzi ekhaya kulula. Mhlawumbi kuphela iindwendwe ongenamava mfundi ungabuza umbuzo: "Indlela pickle salmon elipinki ekhaya?".

Ukuze yityuwa kwi iresiphi zakudala (efuna iintlanzi ezimbalwa kakhulu kunye nobulawu - ngokuxhomekeke incasa, ixesha kunye nomnqweno) yaba engcono ukwenzeka, kubalulekile ukuqwalasela i iimbalasane ezimbalwa.

Umzekelo, kwinqanaba lokuqala yokulungiselela - nangokukrola iintlanzi - kubalulekile ukususa kakuhle ndikunyibilikise ekucoceni isidumbu izikali amaphiko. Ukuze oku kufuneka kuthathwe ngenyameko kakhulu kumalungu akho osapho kunye neendwendwe akunyanzelekanga ukuba Ndolutshayela okanye kamva ngokukhafula ezinye emva kokuba unyango embi le Imihlubulo. Ukuba uthenge intlanzi yonke, kunye nentloko, nomsila kunye kwanangezibilini, kufuneka kukuphelisa ngayo.

Ngoko, kubalulekile ukuba uthathe ingqalelo Ebubanzini izicwili iintlanzi. Kungcono ukusika isidumbu kwisiqingatha lengthwise izigaba ezibini. Abanye Uyacetyiswa kwakhona ukuba kwahlula amathambo ezinkulu - ngumqolo intlanzi kunye (ukuba ezinqwenelekayo) - amathambo ubambo. Oku kuya kuqinisekisa prosolku ngcono nangokukhawuleza. Mhlawumbi ngenxa yokuba. Nangona kungcono ukunciphisa nezokukhupha le Ridge ekhohlo amathambo ubambo yedwa, njengokuba nzima babo ukuba simunce iintlanzi fresh yaye nje - ukusuka ityuwa esele zenziwe.

Isigaba esilandelayo isitshixo xa ukhetha, indlela pickle salmon elipinki ekhaya. Apha ke kunyanzelekile ukuba ubone ukuba usebenzise kanye uhlobo zobulawu.

Isibakala sokuba abaninzi salmon pink esinongwe, bezihlikihla nje Ipete ngetyuwa. Nangona kunjalo, bonke abaye bazama iindlela ezininzi zokupheka, bayazi kakuhle okunencasa njani pickle pink. Kuya kufuneka kwakhona ukusebenzisa iswekile, bay amagqabi kunye pepper emnyama. Sugar kufuneka ngaphantsi malunga amaxesha ezimbini ngaphezu ityuwa. A pepper kunye bay amagqabi abamnyama babekwa izixa ubuncinane - nje ukunika intlanzi incasa, piquancy kunye sisi-. Ke salmon pink babekwa isitya (okanye isongelwe ngephepha esikhumbeni) kwaye washiywa ukuba usuku okanye iintsuku ezimbini efrijini, kwaye ushiye prosalivatsya kwiqondo lobushushu zesiqhelo.

Kukho nenye ukugwegweleza xa zokujongana nomba ukuba pickle njani salmon elipinki ekhaya. Xa intlanzi igutyungelwe kunye nobulawu, abanye abantu bakhetha ukuba phezulu ubunzima bayo. Noko ke, salmon yome kakhulu ukuze buthi ayo ivela kuyo. Ngoko ke kungcono ukuba alinde kodwa olunye usuku ukuloba kangangoko prosolilas kunokwenzeka. Koko afumane salmon ethambileyo kwaye iindaba zimnandi ngaphezu kwimeko yokunyusa inkqubo Salk usebenzisa cinezela yaye zivelisa crackers ityuwa endaweni yentlanzi eziluncuthu kwaye emnandi.

Kukho omnye, hayi indlela eqhelekileyo kakhulu yendlela ukuba pickle salmon elipinki ekhaya. Oku - yityuwa oko anetyuwa.

Ukuze isigqibo sokuba pickle njani salmon pink kulo anetyuwa, kuyimfuneko kuphela ukuba bacinge malunga nokuqulunqwa ubulawu, Kakade ke, ngaphezu ubuchwepheshe zokupheka. Ukongeza iingongoma eziphambili, ukuze xa ukulungiselela anetyuwa umxube ityuwa, iswekile, amanzi kunye neviniga, kufanele kuqatshelwe ukuba iintlanzi anetyuwa walungisa cofa ingcinezelo ngcono ze uyishiye iiyure eziliqela. Ekupheleni wentlanzi kufuneka ibe lixesha nje wafakwa efrijini, kodwa pre-eninzi. Ngenxa yoko, intlanzi a amanzi ngakumbi.

Kuyo nayiphi na imeko, ukuba isigqibo onjani iintlanzi bakhetha nendlu yakho: ezomileyo kakhulu okanye ethambileyo ngakumbi kwaye iindaba zimnandi. Ngokuxhomekeka oku, yaye oko kufuneka ukhethe iresiphi pickling.