Asian-wahayi dadin dandano aiki daidai da m iyawa na swordfish. A cikin wannan girke-girke, an fara yin amfani da bishiya a cikin ruwan daɗaɗɗen zuma, mai yisti, tafarnuwa, ginger, da lemun tsami, sa'an nan kuma ya dafa tare da miya yayin dafa abinci a kan zafi mai zafi. Sakamakon yana da ƙanshin kifaye mai dadi tare da dadi mai dadi.
Ku bauta wa kifayen da shinkafa da kuma sauteed bok choy. Ko kuma gumi wasu bishiyoyi mai launin kore da rawaya da kuma barkono mai karar fata don mai kyau na launi.
Abin da Kayi Bukatar
- 2 dawakai na bishiyoyi, kimanin 6 ozaji kowace
- 3 teaspoons zuma
- 3 tablespoons soya sauce
- 1 tablespoon kayan lambu mai
- 1 zuwa 2 cloves tafarnuwa (minced)
- 1 tablespoon grated sabo ne ginger
- 1 teaspoon lemun tsami zest
- Juice na 1 lemun tsami
- 1/4 teaspoon farin barkono
Yadda za a yi shi
- Sanya kifi a cikin babban gilashin gilashi ko gurasa mai dafa.
- Hada hada-hadar marinade a cikin karamin kwano da kuma zuba a kan kifaye. Tabbatar yin gashi kifi a kowane bangare. Rufe murfin tare da filastik filastik kuma sanya a cikin firiji na tsawon minti 30 zuwa 1.
- Girasar da za a yi amfani da shi a matsanancin zafi. Mai sauƙi man fetur da kayan abinci.
- Cire kifi daga marinade, tabbatar da ajiye marinade.
- Sanya kifaye a kan gurasar da aka zazzage da kuma goga tare da marinade. Bada damar dafa don tsawon minti 3 zuwa 4, juya, kuma gashi daya gefe tare da marinade. Bada kifi don dafa don karin mintuna 5.
- Da zarar kifaye ya kasance a cikin tsakiya, cire daga zafi da kuma bauta.
Tips
A lokacin da sayen shinge na makamai, yana da muhimmanci mu bincika wasu abubuwa kamar yadda inganci zai iya zama dan kadan tun lokacin da jiragen ruwa na teku sun kasance a teku domin tsawon lokaci, daga wasu 'yan kwanaki zuwa kusan wata guda. Kyakkyawan kifi ya kamata a sami sassauci, rubutun nama kuma ya zama fari ko ruwan hoda a launi. Yana da al'ada don ganin jini ta hanyar steak kuma launin launi mai haske yana nuna sabo. Ba ka so gasfish wanda shine launin toka a launi tare da launin ruwan kasa. Swordfish yana gab da watan Augusta zuwa Oktoba, amma ana iya samun gasfish mai dadi a kowace shekara.
Idan ba ku taba yin amfani da kyan kwanciya ba, akwai wasu matakai don tunawa. Na farko, akwai ginger (girbi bayan watanni 6) da kuma ginger mafi girma (girbe watanni 10 zuwa 12). Matashi na matasa yana da ƙanshi mai ƙanshi yayin da tsofaffiyar ginger zai iya zama ɗan yaji. Mafi yawan kayan shaguna suna sayar da dattawa, kuma sukan ajiye shi a kan shiryayye har sai an shayar da shi kuma zai yiwu kuma ya ganowa - tabbatar da kauce wa wannan. Idan za ka iya samun ginger, zaka iya bazuwa da shi kamar yadda fatar jiki yake da bakin ciki. Matattun ginger za a iya peeled tare da kayan lambu peeler, amma ta amfani da cokali don cirewa daga fata bai zama marar amfani ba.
Wannan girke-girke yana kira ga man fetur, amma duk wani man zaitun zai yi. Ka guji man zaitun ko duk mai-mai-mai-mai-fat kamar yadda za ta canza ko ta rufe marinade.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 518 |
| Total Fat | 14 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 6 g |
| Cholesterol | MGM 133 |
| Sodium | 1,592 MG |
| Carbohydrates | 54 g |
| Fiber na abinci | 3 g |
| Protein | 47 g |