Tsaya Kifi mai Farin Kyau da Kishiri
Bacalao shine kifi, al'adar gargajiya, wanda aka warkar ta hanyar salting shi. A Portugal, an yi amfani dashi don yin sautin kyawawan abincin teku. A cikin Spain da Faransa, an yi amfani da su don yin yaduwar manya da ake kira laƙabi ko alama .
Kodayake ana yin shi da kwaskwarima, ana iya yin bacalao tare da wasu ƙananan kifi, masu kifi maras kyau wanda basu da kyau. Dukkan ayyukan da aka yi da ƙwaƙwalwa kamar yadda ya kamata. Tun da kullin ya shafe kuma yana fuskantar haɗari a wasu sassan duniya, mai yiwuwa kana so ka tafi tare da ɗaya daga cikin kifi madadin.
Tsarin coding cod (ko kifi na zabi) ba zai iya zama mafi sauƙi ba. Duk da haka, yana daukan lokaci, don haka shirya a kalla a mako, idan ba biyu ba, don tabbatar da kifin kifin lafiya. A ƙarshe, za ku kiyaye kifaye masu kyau don amfani dashi a nan gaba.
Salt da Kifi
Shirya kifaye ta hanyar rinsing da fillets karkashin ruwan sanyi. Kafa su bushe tare da wanke-wanke mai tsabta ko takalma na takarda.
Yada wani nau'i mai zurfi na 1/2-inch na gishiri a cikin teku ko gishiri mai kosher a kasan gilashin ko gilashi. An bada shawara don kauce wa ƙwarewa a cikin kwantena filastik saboda wasu kwayoyi sun ƙunshi bisphenol A (BPA), wanda zai iya zama mai haɗari ga lafiyarka.
Sanya kifin kifi a cikin ɗayan Layer a saman gishiri don kada wani ɗayan ya taɓa. Yada wani nau'i na gishiri mai 1/2-inch a saman kifi.
Idan kana da karin kifi don warkewar gishiri, sanya shi a saman rassan na biyu na gishiri, sa'an nan kuma rufe shi a kashi na uku na gishiri.
Ci gaba kamar wannan a madadin launin gishiri da kifi har sai an yi amfani da kifaye. Ƙarshe tare da Layer na gishiri. Yana da muhimmanci cewa kifaye ya binne shi cikin gishiri.
Rufe kifi da gishiri kuma adana shi cikin sanyi, amma ba daskarewa ba, wurin (firiji mai kyau ne) na tsawon awa 48.
Yanke Kifi
Bayan salting shi na kwana biyu, dafaffar kifin kifi a ƙarƙashin ruwan sanyi. Kafa su sosai bushe tare da wanke mai tsabta ko takalma na takarda.
Gyaran gishiri, winsed, da kuma kifi a cikin cakula. Sanya shi a kan kwando da aka kafa a kan farantin ko yin burodi, kuma a mayar da ita zuwa firiji, gano. Bari a bushe a cikin firiji na tsawon makonni 1 zuwa 2.
Lokacin da ya bushe kuma ya fi ƙarfin, canja wurin bacalao zuwa kwantena kuma ya rufe tam, ko kunsa shi a takarda ko butcher. Ajiye shi a cikin firiji har tsawon watanni 3 ko a cikin daskarewa don har zuwa shekara.
Don Yi amfani da Bacalao
Bacalao yana buƙatar zama cikin ruwa domin awa 24 kafin ka dafa shi. A wancan lokacin, canza ruwa a kalla sau biyu. Wannan rehydrates kifi kuma ya kawar da wasu gishiri, saboda haka yana shirye don dafa abinci.