Enwere ike ịchọta uru nke nnu salting aka ruo ogologo oge, ma isi ihe dị n'etiti ndepụta nke uru nwere ike ịkpọ ikike nke ịme onwe ha na-achịkwa salinity site na mgbanwe dị iche iche na marinade ahụ, yana nkwenye zuru oke na azụ nke azụ salted, mgbe ọ na-adịghị mma azụ azụ, nke mbu bu ihe ndi na-adighi nma bu ndi enyere ha aka nke ihe uto na uto nnu. Na otu esi esi kwadebe ozioma salted n'ime ntụziaka dị mfe.
Ntụziaka maka nri na-atọ ụtọ salted
A na-eme ka a na-eme ka a na-emepụta ihe ndị a na-eme n'oge ochie na brine.
Efrata:
- nnu mmiri - 50 g;
- sugar granulated - 75 g;
- newly ground black pepper - 5 g;
- elu nke dil - 15 g;
- Mkpụrụ osisi junipa dị na - 15 g;
- gin - 120 ml;
- Fillet nke nkume mackerel (nnukwu) - 8 PC.
Nkwadebe
Gwakọta ihe ndị na-esi ísì ụtọ nke marinade anyị: sugar, salt, pepper ground and juniper berries in the stupa. Tinye na mix aromatic chopped elu nke dil ma wụsa ọkara nke ngwakọta maka salting na mpempe akwụkwọ nke foil, gbasaa na mpempe akwụkwọ. Anyị na-ekesa azụ azụ anọ na nrọ nnu, tinye mmiri na azụ ma jiri ihe anọ fọdụrụ. N'elu ụra na-arahụ ụra na-ekpuchi ihe niile na mpempe akwụkwọ. Anyị na-ahapụ azụ maka ụbọchị abụọ na refrjiraeto, na-echefu ịgbanye envelopu site na foil gaa n'akụkụ nke ọzọ, mgbe awa 24 gasịrị.
Na njedebe oge a kara aka, anyị na-ewepụ azụ ahụ, kpochapụ ngwakọta nnu nnu ma gbalịa.
A na-efe efere n'ụlọ n'ụlọ na shọvel
Eyịm na-eme ka azụ a mara aja onyinyo, na-eme ka ọ dị ka azụ a na-ese anwụrụ. N'okwu a, n'adịghị ka anwụrụ anwụrụ, maka nkwadebe maka azụ dị otú ahụ, ị gaghị achọ nkà pụrụ iche ma ọ bụ ngwá ọrụ pụrụ iche. Ntụziaka maka nri salted na marinade ga-eju ya anya.
Efrata:
- ozu nke maclel (peeled, na-enweghị isi) - 2 pcs.;
- yabasị jupụtara;
- tii leaves - 150 ml;
- nnu - 50 g;
- shuga - 30 g;
- mkpụrụ coriander - 10 g;
- n'ọnụ mmiri - 2 PC.
- mmiri ọkụ.
Nkwadebe
Na efere ndị a họọrọ, anyị na-enye ya yabasị ka ọ na-ekpuchi akpa ahụ. Wunye eyịm na liter nke esi mmiri ma tinye ọkụ ruo minit 15. Mgbe oge ahụ e kenyere, ka yabasị kwụrụ maka minit 10 ọzọ iji nye ihe ndị ọzọ nke pigmenti ahụ, wee nyochaa ihe ngwọta ma jikọta ya na ike siri ike. Ọ bụrụ na ịchọrọ inweta ọ bụghị naanị na agba, kamakwa ísì nke azụ a na-ese anwụrụ, na-efesa ụfọdụ mmiri ọkụ n'ime marinade. Ugbu a, ọ bụ oge nke ihe eji esi nri, ihe ntanetị nke nnu na shuga dị mkpa, ndị ọzọ bụ nhọrọ. Anyị na-ebuba azụ ọhụrụ n'ime marinade ma were mkpuchi ma ọ bụ efere nke obere dayameta karịa ya, ka azụ ahụ ghara ịdaba na ala.
Ntụ ọka salted na marinade ga-adị njikere mgbe ụbọchị 2 gasịrị, mgbe nke ahụ gasịrị, akpọnwụwo ya, were mmanụ ma jee ozi.
Ekere salkere na brine - uzommeputa
Mkpụrụkere salted maka awa abụọ nwere ike ịghọ eziokwu, ma ọ bụrụ na ị na-eji salting bụghị azụ azụ zuru ezu, kama obere obere.
Efrata:
- elu - 350 g;
- ọcha yabasị - 70 g;
- mmiri 350 ml;
- laurel doo - 2 iberibe;
- nnu - 25 g;
- cloves - 3-4 buds;
- fennel osisi - 5 g;
- ngwakọta nke ederede.
Nkwadebe
Anyị na-ebute mmiri na obụpde ma tinye chopped eyịm na laurel, nnu, peas, buds nke cloves na mkpụrụ osisi n'ime ya. Kpuchie brine osere na mkpuchi wee hapụ ebe dị mma maka nkeji iri na ise. Tinye mbadamba nkume na brine ma hapụ ha na nju oyi maka 2-2.5 awa.