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ʻO ka iʻa iʻa, me ka ʻono o ka ʻono loa, kahi kumu pau ʻole o ke olakino a me ke ola. ʻO ia kahi mea lanakila lanakila no nā ʻano pā like ʻole. I kēia lā, hana mākou i kahi papa inoa ʻohana ʻono me ka inoa ʻo "Maguro".
I ka piko o ka ʻono
ʻO nā pika manu hihiu "Maguro" he mea nui ia no nā meaʻai māmā. Hoʻomoʻa mua a ihi i nā ʻōpala nui he 12. E ʻokiʻoki i 6 mau hua i hoʻolapalapa ʻia i ka hapalua a hemo i nā yolks. Hoʻohui iā lākou me 4 tbsp. l. kalima, 2 tbsp l. mayonnaise a me 1 tsp. ʻO Dijon mustard, ma ke ʻano he ʻaʻahu, kūpono nō hoʻi i ka tī ʻO ka manawa e hoʻopiha ai me ka wai puna lemon 2, he pinch o ka chili a me ka paʻakai. Hoʻopiha iā ia me nā hapalua hua manu, kāhiko me nā ʻōpala holoʻokoʻa a me nā lālā o ka pi. ʻOi aku ka maikaʻi o kēia meaʻai māmā no nā lā nui o ka ʻohana.
ʻO Shrimps i ka hoʻohālua
He mea punahele nā ʻōwili palaoa pita lahilahi no ka ʻohana holoʻokoʻa. Me nā prawns ʻĀkalakala hihiu "Maguro", e ʻoi aku ko lākou maikaʻi. E kāwili i 200 g kāpena ʻulaʻula i kāpili ʻia, nā apo onioni ʻulaʻula, nā pahu kōmato, e ninini i nā 2 tbsp āpau. l. yogurt. Fry i loko o ka aila ʻoliva 500 g o ka ʻōpala i ihi ʻia me kahi kui o ka chili. E hoʻohui iā lākou me nā mea ʻai ma ka berena pita, e ʻolokaʻa a ʻokiʻoki i mau ʻāpana. Mākaukau kahi meaʻai māmā māmā a hoʻoluʻolu hoʻi.
Me ka puʻuwai hāmama
Hiki ke hoʻomoʻa i ka quiche Palani me ka ʻōpae no ka ʻaina awakea. Hoʻolokaʻa mākou i kahi papa o ka pōpō puff mākaukau mākaukau a uhi iā ia me kahi ʻano āpau me nā ʻaoʻao. Hoʻonohonoho mākou iā 12-16 i hoʻolapalapa ʻia i ʻōpala vannamey "Maguro" i kahi wili. E kāpīpī nui iā lākou me nā ʻāpana o ricotta a me broccoli inflorescences. Hoʻopiha i nā mea āpau me ka hui ʻana o 3 mau hua i kuʻi ʻia, 250 ml o ka kirima, 150 g o ka waiū wili a hoʻomoʻa no 45 mau minuke ma 180 ° C. ʻO kahi pīkī hāmama me ka hoʻopihapiha lahilahi e aloha ʻia e ka ʻohana āpau.
He makani māmā
ʻO ka sāleta hōʻoluʻolu me ka heʻe ka mea e pono ai i ke kauwela wela. E hoʻolapalapa i 400 g o nā hoʻopiha iʻa o Maguro i ka wai paʻakai a ʻokiʻoki i nā ʻāpana lahilahi. Ma ke ala like, ʻoki mākou i 2 mau kukama ihi, 300 g kāpena Peking, hoʻokahi melemele a me hoʻokahi kōmato ʻulaʻula. Hoʻohui i nā mea kanu me ka heʻe, kāpīpī me ka ʻaila ʻoliva a me ka wai lemon. E hoʻonani i ka sāleta me ka dill kuʻi a me ka currant ʻulaʻula. E ʻae ʻia kēia ipu e nā poʻe pili i nā papaʻai koʻikoʻi, a hiki iā ʻoe ke hoʻohui i ka ʻōpae i ka salakeke.
ʻO nā tentacles Prehensile
Maʻalahi ka hoʻomākaukau o nā ʻenemi heʻe me nā lauʻai, ʻono a olakino hoʻi. I ka wai i hoʻolapalapa ʻia me 2 mau pī o ka pepa a me kahi lau bay, hoʻohaʻahaʻa mākou i 1 kg o nā Maguro tentacles no 30 kekona. Hoʻomaʻemaʻe mākou iā lākou mai nā kiʻi ʻoniʻoki a ʻokiʻoki iā lākou i mau ʻāpana liʻiliʻi. Fry i ka ʻakaʻoki ʻokiʻoki, 2 mau ʻāpana o ke keleka i nā ʻāpana a me nā ʻulaʻula pepa ʻulaʻula. I ka hopena, kau i nā tentacles a me ka simmer no ka mea ʻaʻole ʻoi aku ma mua o 3 mau minuke. Hiki ke ʻai maʻalahi i kēia pā a i ʻole me ka laiki pala.
ʻO nā heʻe i ka noho aliʻi
ʻO kahi sāleta mehana me nā heʻe liʻiliʻi e ʻike ʻia no nā gourmets. E ninini i 200 g ka laiki me ka wai e hoʻolapalapa ana, e kau i kahi ʻāpana o ka bata a kū no 30 mau minuke ma lalo o ke poʻi. E hoʻolapalapa i 200 g o nā heʻe liʻiliʻi, hemo mai ka wela a waiho no 10 mau minuke. Hoʻonohonoho mākou i ka laiki i nā kīʻaha saladi, noho i nā heʻe ma luna, i hoʻopuni ʻia e nā ʻāpana o ka avocado a me nā kōmato cherry. E kāpīpī i ka sāleta me ka wai lemon, kāpīpī ʻia me nā ʻanoʻano sesame a mālama i kou ʻohana.
Gula Kai
No ke aha e hele ai i kahi hale ʻaina ke hiki iā ʻoe ke kuke maikaʻi i nā scallops Maguro ma ka home? Brown 2 ʻāpana o ke kālika kāwili ʻia i ka aila ʻoliva. E hohola i nā scallops he 6-8 a me nā ʻai no kekahi mau minuke ʻelua. E ninini a evaporate i ka 30 ml o ka waina keʻokeʻo. Hoʻohui i 100 ml kirīmiʻona, 50 g o ka parmesan i kālai ʻia, 5-6 mau lālā i ʻoki ʻia o ka pāhiri. E puhi i ka pā no 3 mau minuke a mālama iā ia ma lalo o ke poʻi no 5 mau minuke ʻē aʻe. E lawelawe pololei i nā scallops i ka mea kāwili waiū.
Seashells me kahi huna
E mālama i kāu poʻe i aloha ʻia i ka pūlehu i hoʻomoʻa ʻia i nā pūpū. E hoʻolapalapa i 1 kg o ka mussel "Maguro" a wehe nā pale. E wili i 2 mau sīnī ʻokiʻoki i kāpī ʻia me 2 mau kālika o kālika, salt tsp paʻakai, kahi pinch o nā ʻālina a me nā pepa i kuʻi ʻia. E kāwili i ka lole ʻono me 2 mau tumato ʻokiʻoki, 80 g o nā ʻāpana berena a me 1 ka nui o ka aila ʻoliva. E hohola i ka hoʻopihapiha ʻana i nā hapalua o nā kūmole, e hoʻomoʻa no 10 mau minuke ma 180 ° C, a hiki iā ʻoe ke leʻaleʻa i kahi mea ʻono maikaʻi loa.
Ke kai i loko
Kūpono ka ʻiʻo maguro mussel no kahi supo ono. E hoʻolapalapa i 500 g mau mussels, e hemo mai ka wela a me ka kānana. ʻO Passeruem ʻokiʻoki i ka ʻaka i ka bata a hiki i ka aniani, e hoʻohui i ka 1 tbsp. l. ka palaoa a kālua no 5 mau minuke. E ninini i ka 250 ml o ka waiū mahana, ka mū mussel a me ka wai wela. E kau i ʻelua mauʻuala i hoʻolapalapa ʻia i loko o nā cubes me ka ʻākena a kuke i ka hupa no 2 mau minuke ʻē aʻe. ʻO nā kālika Garlic a me nā petersley petals e kōkua iā ia ma ke ʻano, a hiki iā ʻoe ke hoʻohui i nā iʻa ʻē aʻe!
Pepeiao hoʻomau
Hoʻohui maikaʻi ʻia nā pūpū vongole mai Maguro me ka pasta. Fry i nā kālika kālika i ka aila ʻoliva. Kau 500 g o vongole paʻa paʻa, kū no kahi minuke, hemo i ke kālika. E ninini i ka 100 ml o ka wai e hoʻolapalapa ana a hoʻomoʻa i ka vongole a hiki i ka hāmama ʻana o nā pale. E ninini i nā ʻōmato ʻokiʻoki 2 me ka ʻili ʻole, kahi lima o ka pāhiri ʻokiʻoki a me ka pala no kekahi mau minuke ʻelua. I ka hopena, e hoʻonui i 300 g o al dente spaghetti. Hoʻoikaika ka mahalo no kēia pā.
Ke piʻi nei me kahi papa inoa ʻohana me nā iʻa iʻa mai ka ʻoihana "Maguro" kahi mea leʻaleʻa maoli. Ma hope o nā mea āpau, ʻaʻole mau ka pīhoihoi me ka makana he nui o nā makana kai no kēlā me kēia ʻono, mahalo iā mākou e hauʻoli ai i ko mākou ʻohana me nā hana culinary maikaʻi.