Traditional ideas: ka iʻa ma ka pepa kini i loko o ka umu

Kālua i loko o ka umu - kekahi o ka loa e like me ka aoao o ka sayings ma Lūkini meaʻai. Moʻa ka iʻa i loko o keia ano hoopaa mai ai i kona maikaʻi kēia waiwai. I ka Ia manawa hōʻike i ka ho'āʻoʻana o kaʻai. Ma keia 'atikala, mākou e hōʻike oe pehea e kuke i ka iʻa ma ka pepa kini i loko o kekahi mau aoao.

Aʻano o nā ideas pulehu iho la i ka iʻa i kā lākou mau kumu, mai na monasteries. Ma hope iho o kēia dietary huahana i ka nui o ka mahuaola, nui loa kona waiwai, a pela wale hōʻuluʻulu manaʻo. Over manawa, i modernized na ideas, i undergone loli, akā, i ole lilo kona authenticity a me ka hananaʻaiʻana.

No laila, kālua iʻa ma ka pepa kini i loko o ka umu e like me ka beauty o ka Uhane Trinity St. Seregio Lavra. Mākou i lawe i ka hou trout (a pau, a me ka paukū e pili pū), hoomakaukau ia, a nashpigovyvaem slices o ka lemona. Mai loko kāpīpī meaʻala ma luna o ke kīleo. Ke abdomen Ua waiho manamana o ka parsley, fennel, pīpī me ka apana uuku na olivaʻaila. Uhi i ka pepa kini, a hoʻouna aku i loko o ka umu preheated ma 180 ° C no 30-40 minuke. About he umi minuke ma mua o ka lawe mai, hoike mai i ka luna pepa kini a me ke kapa me kaʻai i ka aila a me ka iʻa dopekayut a hiki i ke ono pńpa. Malama i ka trout me ka laau palupalu a me kaʻai iā.

Na kēia beauty - iʻa ma ka pepa kini i loko o ka umu no ka monastic. Hoomakaukau carp hamo me ka paakai a me kekahi pahūpahū. Transect a me kēlā me kēia waiho ma ka māhele o ka lemona. Ma ka pepa kini me kaʻailaʻoliva hohola lilo parchment (kālua pepa) a hohola iho la i ka onion apo a me ka iʻa la lakou. Top sheltering onions. Allʻia wahīʻia i loko o parchment a me ka pepa kini. Moku i preheated i 170 degere. Pūlehu i ka iʻa ma ka pepa kini a me kanaha minuke. Ma hope iho o kēia manawa, wehe a me ka haawi aku i ka carp mea eleele a. Malama, ua hoolakolakoia hoi me ka laau palupalu a me kaʻai ana.

Mea kōkua ma lalo i pono e lawe i no i ka iʻa pa huli maiʻana:

1. Pūlehu i ka iʻa ma ka pepa kini i loko o ka umu wale hawaiian. Ola maikaʻi me kill ma ka eo i ka cerebellum. Inā e kūʻai ua make, a laila, eʻoiaʻiʻo nō ia e lohe i ka halo o mua, Lākou mau waihoʻoluʻu E e ulaula a me Burgundy. Ma kekahi hihia hiki ole lawe i ka iʻa me ka halo o mua poʻo paha blackened. Maka e ole e ao. Honi - wale ano fishy. He mea nui i ka wā,ʻoiai ma luna o ka heana i ole hōʻike dents.
2. Hou freshwater iʻa i nui tastier kai, akā, loa koke haalele i kona waiwai. Nolaila, ia mea maikaʻi, e kuke ia me ke kūpaleʻana.
3. Inā e kalua ai ka iʻa i ka pepa kini i loko o ka umu me ka huawaina holika, e hiki ole waihona ipu no ka aila. Hoi, ina o ka iʻa ia iho momona (mackerel, dorado a sturgeon), ia mea nō nele wai.
4. Inā e kalua ai ka iʻa i ka pepa kini i loko o ka umu, e kiʻi i ka ono gula pńpa, e pono ana he umi i ka iwakālua minuke ma mua o ka pauʻana o ka sayings pepa kini, e hoike aku.
5. Ke pa, oia no huli mai oiʻala, a juicy, he mea hiki, e hoʻopiha i ka pā lua o ka iʻa me ka laau palupalu a me kaʻai iā: onions, nā komako, bele peppers.

Keu a kaʻono!