ʻO ka Seafood kahi mea ʻono i hana ʻia e ia iho. He aha nā waiwai waiwai āna i hāʻawi ai iā lākou? Pehea wau e mālama ai iā lākou i ka piha? He aha ke ala kūpono e hoʻomākaukau ai i ka iʻa iʻa? Hoʻomaopopo mākou i nā subtleties gastronomic me kahi loea i ʻike ʻia i kēia mau mea - ka ʻoihana "Maguro".
Opio Mau Loa
ʻAʻole mahalo ʻia nā ʻōpuʻu e nā gourmets wale nō, akā, e nā kauka a me nā meaʻai. Hoʻomaikaʻi lākou i ka metabolism, hānai i kaʻiʻo o ka mākala, hoʻomaikaʻi i ka hana o ka lolo, a hoʻomaʻemaʻe i ke koko mai nā toxins. ʻO kēia ka iʻa iʻa mua e hiki ke hāʻawi ʻia i nā keiki mai 3 mau makahiki. He ʻono a ʻoluʻolu hoʻi ka lilo ʻana o ke kaupaona me nā ʻōpala. Ma hope o nā mea āpau, ʻaʻole lākou e kuni wale i ka momona, akā hoʻomaikaʻi pū hoʻi i ke ʻano o ka ʻili, ka lauoho a me nā kui.
I mea e lilo ʻole ai kēia waiwai, ʻoi aku ka maikaʻi o ka hoʻolapalapa ʻana i ka ʻōpae. E hoʻomoʻi i ka wai o ka lemona ½, 2-3 mau lālā o ka dill, nā lau bay, kahi ʻāpana o ka paʻakai a me ʻelua mau pī o ka pepa i kahi kōpana me ka wai paila. E hoʻolapalapa i ka brine i mau minuke ʻelua, a ma hope e hiki ai iā ʻoe ke kau i ka ʻōpae. E hala nā minuke maloʻo i wehe ʻole ʻia i 3 mau minuke. ʻAʻole koi nā peeled i ka kuke ʻana - e waiho wale iā lākou i ka wai wela no 5 mau minuke. Ma ke ala, e ʻike ʻoe i nā leʻaleʻa hoihoi i ka ʻūlū o Maguro shrimp. Hāʻawi pū kekahi i nā ʻōlelo aʻoaʻo waiwai e pili ana i ka mālama a me ka hōʻole ʻana.
Nā apo momona
ʻAʻole wale ka heʻe i kahi mea hoʻopono i ka hua, akā he mea ʻono maikaʻi loa hoʻi. Ke kamaʻilio nei mākou e pili ana i ka hoʻopiha o ka heʻe "Maguro". Hoʻoulu kēia huahana i ka puʻuwai a hoʻonui i ka elastis o nā kīʻaha koko. I ka manawa like, hoʻomaikaʻi ka digestion a hoʻomaʻemaʻe ke kino i nā lāʻau make me nā paʻakai ʻino.
ʻO ka mea nui e ʻike e pili ana i ka kuke ʻana i ka heʻe-i kēlā me kēia hihia, mai hōʻike iā lākou i ka mālama wela ʻana ma mua o 2-3 mau minuke. Inā ʻole, e lilo lākou i rubbery. Inā ʻoe e hoʻomākaukau nei i kahi pā i hoʻohui ʻia, e ʻōlelo risotto, e hoʻohui i ka heʻe i ka manawa hope loa. A mai hoʻonui nui iā ia me ka paʻakai a me nā mea ʻala, a i ʻole ʻaʻohe wahi o ka ʻono i hoʻomaʻemaʻe ʻia.
Maliʻa paha ʻo ke ala punahele loa o ka kuke kuke ke palai nei i ka pā. Hoʻohui iā ia me 4 mau hua, 3-4 punetēpō o ka palaoa, 5-6 punetēpō o ka palaoa lepo, kahi ʻāpana o ka paʻakai a me nā mea ʻono iʻa. Noho ʻo ia e ʻokiʻoki i nā ʻūhā heʻe i loko o nā apo, ʻū i loko o ka pā a hoʻomoʻa a hiki i ka crisp.
Pepeiao gula
Aloha nā Gourmets i nā scallops no kā lākou ʻono momona ʻokoʻa. Akā he hopena maikaʻi kā lākou i ke kino, e hoʻonui ana i ka leo holoʻokoʻa. Wehe nā Scallops i ke koloka weliweli mai ke kino a hoʻomomona ia me nā mea pono. Eia hou, ua loaʻa iā lākou kahi kūlana maikaʻi ma ke ʻano he aphrodisiac pono.
He kuhihewa ka manaʻo ʻana ʻo ka hoʻomākaukau ʻana o ka scallops ka nui o nā chef ʻoihana. ʻO ka mea nui e pale pololei iā lākou. Me ka defrosting wikiwiki, hoʻohaʻahaʻa ʻia nā pāpaʻi i loko o kahi wai o ka wai a me ka waiū no 30 mau minuke.
Hiki ke hoʻomākaukau nā scallops mai "Maguro" i nā ʻano like ʻole. E hoʻomoʻa pono iā lākou, e hoʻomoʻi iā lākou i ka ʻaila ʻoliva ma mua me kahi ʻāpala kālika i wāwahi ʻia a me nā mea kanu Provencal. ʻOi aku ka maikaʻi e kāwili i nā scallops i loko o ka ipu hao. A laila e uhi ʻia lākou me kahi pahu gula a loaʻa i nā memo nutty.
Hauʻoli wahine
ʻO kekahi lunamakaʻāinana hanohano o ka poʻe noho kai - mussels. ʻO ka waiwai nui iā mākou kaʻiʻo momona, kahi hopena maikaʻi i ka puʻuwai a me ka hoʻohui koko. Hōʻoia ʻia e hoʻoikaika nā mussel i ka ʻōnaehana pale, hoʻohemo i nā mea ʻino mai ke kino, me nā mea radioactive hoʻi. A ʻo ka mea nui, he hopena kupaianaha ko lākou i ke olakino a me ka nani o nā wahine.
Hāʻawi ka hui "Maguro" e ho'āʻo i nā mussels i ka pūpū holoʻokoʻa a i ʻole i ka hapalua a me ka ʻiʻo maoli o nā mussels. Inā ʻoe e kuke ʻana i nā clams no ka manawa mua, e hoʻolapalapa iā lākou i ka wai me ka hoʻohui ʻana i ka waina keʻokeʻo no 5-7 mau minuke. ʻOiai ua hui maikaʻi ʻia nā mussels me nā huahana he nui, ʻaʻole hiki ke hoʻohālikelike iā lākou iho. ʻO ka lawe ʻana iā lākou i ka maikaʻi e kōkua i ka ʻai kūleʻa. Fry i ka ʻokiʻoki ʻokiʻoki, e ninini i loko o 150 ml o ka waina keʻokeʻo a hoʻopau iā ia. E hoʻohui i ka 200 ml o ka holika, e hoʻomoʻi a hiki i ka mānoanoa, e kau i nā mea kanu ʻokiʻoki a me nā clove kālika i ʻoki ʻia. Ua mākaukau ka ʻuala mussel nani.
Ka Haku o ke Kai
Ua aloha lōʻihi ʻia nā heʻe e nā mea ʻohana kūloko. A ʻaʻole kēia he mea kupanaha, no ka mea, he mea ʻono maikaʻi loa ia me kahi ʻono ʻoluʻolu a me nā waihona moʻo keleawe a me zinc. Me ka ʻole o kēia mau mea, ʻaʻole momona ka puʻuwai a me ka pale ʻana. ʻO ka nui o nā momona omega-3 e pono ai no ka lolo i ka heʻe i waho o ka unahi.
Maliʻa paha, i waena o kona mau kaikaina, kaulana ʻo ia no ka huhū capricious loa. Ma mua o ka palai ʻana a i ʻole ke kalai ʻana, pono ia e hoʻolapalapa iā ia no 10-15 mau minuke i ka wai. Pili kēia i ka meaʻai paʻahau, i ka mini - octopus "Maguro". Ma ke ala, ʻo ia nā kupapaʻu liʻiliʻi i kūpono no ka kuke ʻana i ka umu. Hoʻomoʻa koke ʻia lākou, kaulike a ʻaʻohe o lākou manawa e lilo ai i kāpili. Makemake ʻoe e hoʻopūʻiwa i kou ʻohana me nā kebab maʻamau? Hoʻomoʻa i ka heʻe ma nā lānahu. E hoʻomaʻemaʻe mua iā lākou i 50 ml o ka aila ʻoliva me 2-3 mau ʻāhi kālika kāwili ʻia. A kāpīpī i nā heʻe i hoʻomākaukau ʻia me ka wai lemon.
ʻO ka Seafood o ka Maguro trademark ka hōʻoia ʻoi loa o ka ʻoiaʻiʻo hiki i nā mea pono ke ʻono, hoʻomaʻemaʻe a hāʻawi i ka leʻaleʻa lua ʻole. A mahalo i ka waiwai waiwai o nā makana kai, e loaʻa i kēlā me kēia ʻohana nā ʻohana i kā lākou makemake.