Tsela ea ho Pickle trout spawn ka lapeng, u tla ithuta ka bona sehloohong sena

connoisseurs tse ngata tsa tlhapi e khubelu 'me a leka caviar Pickle ratang ratoa, empa e le ka seoelo ho bao ho bona ho se etsa hore a etsa monate. Ka mor'a hore tsohle, ha se feela bohlokoa lengolo la ngaka thathamisa metsoako tsohle tse hlokahalang, empa e boetse e le boemo ba trout mahe (tsa tlhapi ka), 'me freshness lona. Letsoai ka se feela a hloekileng, chilled tlhapi, empa esita le a hloekileng-hoammeng. Tsela ea ho Pickle mahe ea trout, re tla boela re hlahlobe sehloohong sena.

hangata haholo batho ba fa ratang bona ho theko caviar, a sa batle ho le itšoenye ka ho pheha eona. Haholo lefeela. caviar lona hase feela molemo, hobane u ntse u etsa ka eona ea lihlahisoa tse sa tsoa khuoa, empa hape le monate, ka linako tse ling e fellang kateng le theko e tlaase haholo haeba mahe a kgolo le tsoasa litlhapi tsosoa. The drawback feela ke lehae la mahe hore a ke ke a le boloka le nako e telele, o lokela ho sebelisa bakeng sa ha matsatsi a fetang a mabeli ho tloha letsatsing la ho lokisetsa, 'me e ke ho hlokahala hore ho boloka ka setshelo ka thata-thata koetsoeng, beha e ka sehatsetsi lekareche.

, O hloka ho lokisetsa ka ho feletseng pele ba tsoela pele ka ho toba ho salting ea litlhapi le caviar. Hloekisa bokaholimo mosebetsi: hloko hohotsoe tafole, boto le ntlafatsa thipa ho seha litlhapi. Cooking letsoai-barbotage motsoako le hlokahala metsoako seasoning. Reka kapa fumana trout, re hlatsoa ka ho feletseng 'me a tsoela pele. Tsela ea ho Pickle mahe ea trout, re ithuta ka mor'a tla lokela ho ikemisetsa ho phepelo tsa motheo.

Ho qala ho lokisa sefe e metle, re sa setshelo tebileng, metsi phehiloeng. Salting trout spawn ka boeona e ke ha e le rarahaneng, filimi ka sehloohong ke ho tlosoa. E le hore filimi ea trout Roe ile ba falla ntle thata, ho ke ke ho hlokahala hore ho rala mahe a ka sefe le tlohele ho 15 - 30 metsotsoana e ka (80 C) metsi a chesang, ebe ka bonolo tabola filimi le ho feta mahe a sa ka sefe e metle. Ho tloha ka nako ea pele e ka 'na tsamaea ha e ntle haholo ho tloha ha e le hantle hore sa nepahalang khethiloeng sefe. Leka ho tlōla-tlōla ka sefe trout spawn nyenyane ho feta mahe, u feela silakanya le tsona, 'me dipholo tsa tla fumana motoho. Ho qoba sena, ho ke ke ho hlokahala ka moruo e na le tokelo ya boholo sefe kapa colander polasetiki, aa tsoa mekoting e le haufi kamoo ho ka khonehang ho fihlela se lekana ea mahe. Haeba leha e le 'ngoe kapa tse ling tse ka moruo e sa, ka nako eo, ho tlosa filimi, e ke ho hlokahala hore hang hape bakeng sa metsotswana e mmalwa ho mahe a ka metsing theola le pokolyhat ho mahe a arohile ho le boima theipi. Le fafatsa ka holimo tsa sirilamunu e nyenyane.

Pele ho Pickle mahe ea trout, o hloka ho lokisa brine kapa marinade. Bakeng sa morero ona ho ke ke ho hlokahala hore ho fana ka metsi ho pheha, eketsa letsoai ho le reiti e khōlō ea 170 g, ka ho ya ka 600 di ml tse metsi, ho pholile le ho siea ya mahe colander metsotso 'maloa empa ha ho na tse fetang tse tharo. Caviar ha tlhapi, ho ke ke ho bonolo ho fetelletsa. Ha e le hantle, ho mahe a se salting nakong ena, ho ka etsa hore ho tafoleng, kapa jala ka disamentjhisi. Ha o batla ho sebelisa hamorao, ho ke ke ho hlokahala hore ho lokisetsa setshelo sterilized, scalding hae le a phehile metsi a hape, a ka behang mahe, 'me tšela oli, ka mor'a tighten. Empa hang hape ke pheta: ho boloka mahe a joalo e ke ke ea matsatsi a nako e telele ho feta tse tharo, ha se sa paballo fektheri, e leng e ka sebediswa ka hare ho khoeli e 'ngoe ea letsatsi ea lokisetsa.

Re bua ka mokhoa oa ho Pickle mahe ea trout, ha ho letho le rarahaneng ka eona, 'me hona joale ho ela hloko ka ho qaqileng tshebetso ya ho brining trout. Motsoako bakeng sa salting trout se etsoa ka tsela e latelang: nka letsoai le leholo le le tsoekere ka bophahamo ba modumo lekana, e tsoakiloeng. Ka kilogerama ea trout foreshe hloka 120 g, ea motsoako ona. Ena e ile eketsa 20 g ya pepere ntšo, tse seng kae tse mahareng-boholo bo lekaneng Bay makhasi. Hopola ke ke ho hlokahala hore tlhapi e na le ho ba le tatso ea eona e le seasoning - motlatsi lona, ha kena hanong. Ha e le letsoai le, litlhapi tse khubelu ke le thata haholo ho overshoot le letšoao, e nang le thepa ea o babatsehang oa ho monya letsoai ka hohle kamoo ho hlokehang.

Hona joale re tsoela pele ho itšeha ba trout. Khaola hlooho le mohatla oa mapheoana le, limpa hahola bulehileng, 'me a nke ho mahe. Khaola trout setopo likoto kgolo, kahoo, ho fellang kateng khoele ntle. Nka sekhechana sa trout incision mo morao, ho itšetleha hanyenyane hōle le mola ka boeona dorsal mapheoana ho romela eteni. Potlakile lokela ho ba ka ho tshebetso ena, thipa ho ikutloa, moo ka sehloohong toloki lesapo trout. Ho ea mokokotlo oa tlhapi tsoela pele ho arohana, ba kobang morao, nama, e le kamoo ho ka khonehang ho leka ho siea molekeng oa tlaase, ba tsoela pele ho "mpeng incision" trout. Ka tsela e tšoanang re tsoela pele ho halofo ea bobeli, feela lekhetlong lena ka likhopo mokokotlo bends ho ea holimo, leka ho arola ba ho tswa ho palo e kahodimodimo trout nama ka letlalo.

Ka lebaka leo, o lokela ho ba e 'ngoe nama trout ka letlalo le karolo ea bohlokoa haholo ea lesapo la mokokotlo le likhopo le e nyenyane ea nama. "Skeleton" ka Pickle kapa romela ho hlooho le mohatla a morago ga moo e sopho e entsoeng ka ho pheha ea trout.

Nka batho bao e seng metallic (hlokahalang!) Setshelo, eketsa letsoai-bitiela motsoako ka tlaase, eketsa makhasi koung le allspice pepere. Rala fatše sekhechana pele la sandpaper trout le haholo koahela le mokato ea motsoako, eketsa tse tharo Laurel lekhasi le peppercorns, jala ka holimo tsa pina ea bobeli e le hore ho fumana "tlhapi eohle". Hape fafatsa le motsoako letsoai-barbotage. Koahela ka thata-thata le ho tlosa setshelo lokiseditsweng ho ka bata ka mocheso ke ke feteng 10 C, re lebala matsatsi a seng makae (palo e kahodimodimo tse tharo), salting trout qetile. Pele tšebeliso, trout tlosoa setshelo, jala ka sejana thaole kapa ho jella lero feteletseng, fafatsa le lemon, ebe khaola le ja.

Hona joale hore u tseba ho Pickle mahe ea trout le litlhapi bona. Ha re jeng!