Bouillabaisse: Chinsinsi mbale zachilendo

Marseilles khutu (ndilo dzina lina bouillabaisse), Chinsinsi amene ali m'malo ovuta mosabisa - wophiphiritsa mbale wa Provence zakudya. Kuphika si mophweka, koma kusankha pa gastronomic ft, mosakayikira kukhudza pafupi ndi miyambo ya French kuphika.

Bouillabaisse msuzi: chokhalira ndi mbali yokonza amasakaniza ndi mbale

Pakati mbali khalidwe limene kusiyanitsa chakudya mwa zina nsomba pohlebok angatchedwe chisanadze Kukuwotcha masamba ndi kukonza nsomba, amene m'gulu kapangidwe kake. Muyenera ochepa mamazelo atsopano mu zipolopolo ndi ambiri nkhanu. bujabes chokoma (Chinsinsi imene imakhudza zosakaniza mosiyanasiyana) ndi scallops, koma akhoza kuchita popanda chigawo ichi mtengo. Nsomba, msuzi ndi kale gawo la amaphatikizapo mitundu ingapo: yaikulu ndi yaing'ono. Ngati inu kuphika bouillabaisse, Chinsinsi cha zomwe simunafike ndinazolowera, kutenga mumapezeka nsomba waukulu ndi yoimba nyanja zing'onozing'ono. M'tsogolo, kupenda kukoma, mudzatha m'malo mwa mankhwala ena a m'nyanja. Chinthu chofunika kwambiri kuti ali Bouillabaisse: Chinsinsi msuzi zimenezi zimafuna kudula osamalitsa kwambiri, ndi processing wa nsomba. Zinali naye, ndipo ife tiyambira. Cholinga - kwambiri mokwanira yoyeretsa ya fillets kuchokera mafupa. Kuika nyama kuti mimba yake, kupanga ang'ambe thupilo pa izo (kumbuyo kwa gill chipsyepsye). Ndiye, amakankhira mpeni mu ang'ambe thupilo la, nadzawasankhula mutu. Pamodzi lokwera ayenera amacheka. Kudula mchira. Ndi yabwino ngati inu ntchito lakuthwa ndi lalikulu mpeni. Yosamveka chida akagwire ulusi fillets ndi kuzipanga izo unaesthetic maonekedwe. Chotsani zidutswa ziwiri za fillet, mokoma peel pa khungu. Komabe, simukhala nawo kupatukana kwambiri ya lokwera, ngati kudzakhala nyama - izo kenako m'mimba mu msuzi. Khalani yekha kukhulupirika mungalenzelenze. Ngati mukuopa kuti zikhale mafupa ang'ono, onani kupezeka ndi tweezers. Nsomba mutu amafunikanso kusamalira: odulidwa makutu, kupeza eyeballs. Ngati inu atapanga nkhanu, iwo thawed. Mwatsopano m'matumba msuzi, kulekanitsa mutu ndi chipolopolo (koma osati kutaya mbali awa - iwo ali yofunika zikuluzikulu za msuzi).

Ndiwo zamasamba msuzi

Thirani mu saucepan ndi wandiweyani pansi tbsp 2-3. L. mafuta. Kuwaza mutu theka la adyo ndi kuika mafuta. Palinso kuwonjezera ya parsley akanadulidwa. Pamene zosakaniza awa browned, kuwonjezera zidutswa 3. wosweka mapesi a udzu winawake, ndipo 250 ga muzu, ndipo 2 ma PC. wamng'ono grated karoti. Wozimitsa mwachidule otchulidwa masamba, kutsanulira poto youma woyera vinyo botolo ndi 50 ml ya Sambuca. Kupereka madzi kuwira, kumiza zinyalala, anachoka ku kudula nsomba ndi nkhanu (chipolopolo, mutu, etc.). msuzi ayenera zinachitika kwa maola awiri. Onetsetsani kuti akamawira asaphwe. Malinga ndi kuwonjezera madzi akamavutika.

Kumaliza kuphika flavored bouillabaisse

Chinsinsi zithunzi adzakhala tikhulupirire kuti msuzi izi kwabasi kwambiri. chikuoneka wokongola zimatheka powonjezera masamba ndi zidutswa za nsomba. msuzi wokonzeka ayenera kukhetsa ndipo onjezerani mtsuko wa tomato mu madzi, nsomba sliced, nkhanu ndi scallops, komanso tsabola wowawa kulawa. Pambuyo 15 Mphindi zimitsani. Kutumikira pambuyo infusions msuzi.