Yak a pike from kistok. Preparation for the nobility of the shkirka. Pike recipes

Were you ready to cook some delicious ribs of cutlets and to visit your homeland with delicious ribs of ribs and a delicious sauce? Todi I will give you respect to the hut for a pike and thank you for cleaning the pike from the lusts and from the skeleton of the file. As a matter of fact, such a tip is to get out of the first round of information, but the nobility needs little secrets, about which you will be told.

Pike is a freshwater hijack, її meat is more fattened (up to 2% in total), and even more rich in bіlki. In pike meat, it is recommended to live with pike meat even more often. If you want to pick up on the menu of your homeland such a miraculous and even cinnamon for a healthy product, it is definitely necessary for the nobility, to clean the pike, and it’s obviously that velvety.

The pike is not chipped, but there are only a few overburdens: they have a lot of piles and a strong smell of mud. It is not enough to spoil the product that is not the most popular among home cookers. Altogether too many shortcomings - it’s easy to overtake them!

Basic rules for picking pike

Regulation I

Be safe with ribini! At this hijak there are two teeth and a stench grows in a row of coal pashch. You can easily hurt your fingers!

Regulation II

Before cleansing the ribini from the lusca, it is also necessary to remove it from the lick and the brood under the water jet. Dali get wet in the vologue.

Rule III

Before the team, how to clean the pike, give a little about the lightness. For the processing of ribi, there is enough space, but we could have a lot of space for the hands of the hands.

The board for the obrobka is not guilty of collapsing on the table, it is guilty of standing on the stile, so put underneath the paper towels, slightly soaked with water. For hopefulness to wipe the linen towel with water and put it on the board.

Regulation IV

Nіzh maє buti duzhe gostrym, with a wide blade and a hand grip, it will be very important to be clearly visible to the file.

For cleaning the carcass from the luska, a special scraper is available, wide gostry nizh. I’m grabbing a tail with one hand, and with the other hand with a knife, I’ll fix it with frequent ruffs, so that we’ll pull out the lusts against a straight line of growth.

With this method, the luska does not go all over the kitchen, but it sits on the edge of the knife. Steer, as long as the pike has a dribble, lower trim the trochies with the nibble, and then the luska goes up to the ditch.

Put the ribin on the back with your head up to you, flick your head on the back and with a knife, float in the middle part of the abdomen and move right next to the head.

From the middle of the sailing side, from the middle to the bottom of the boat, from the middle to the bottom of the knife, there is a wide range of fillings. Yaksho pike is ikru, then viymaєmo її. A great deal of good business! When the pike tummy is ripped out, trim not parallel to the stem, but three on top, so do not ruin the pike on the edge.

Having cleaned the ribin from the lusts and removed the fillings, rinsed it off, wiped it off in a doctor and attacked it until it was crumbled. The board in front of the block may be taken out of the lusts and wiped off to the doctor.

Yak clean the pike and vidokremiti fille vid kistok

As a matter of fact, it’s even easier to get away with it, it’s easy to navigate for a lovely little hut. The head is a wide gostry with a thin blade. Such knives are in the kitchen set of the skin gentleman.

• For a hopeful pike head trimming, I’ll get a bunch of fish and I’ll want my head by the chickpea with my left hand. Put the ribu on the lіviy bіk, robimo a vertical cut of the trocha lower than the small swimmer under the finches.

• Accurately travels to the ridge and ends with a grip, like only a crunch. From the same time, we reached the ridge і maєmo zupinitisya, іnakshe can be wicked.
• The pike is turned with its back to itself, and a slight shock of the bridle of the back. See the freedom to your hands, which is minimal on the backs of the handles.
• I put it on the liv (or, right, yakshi shulga), down on the ribina, slightly pressed down to the bottom and inserted into the bottom at the roses for the finches. Inserting the blade of the knife parallel to the opening and repairing the file, crumpling with the knife at the right edge of the tail, along the ridge.

• The knife of trocha is small, it can go to the ridge and only to be filled with knots. Onslaught by the valley, my control is straightforward - for the robot. Having brought the file from one side, robimly the same procedure from the other side.
• The head і і ridge with a thin ball of meat, which has become surplus, is spread out on a part і is needed for a savory yushka. If it’s cooked, it’s safe to cook it, or it’s frozen in the freezer, I know that any day you can head out of the ridge for ribbons without a laborious cooking robot.
• Borrowing a linen part. A slid of the nobility, so I will raise the pike from other kistok even more importantly. You can go to the fashionable restaurants of Europe in a pike file, you can eat some small dishes, I want the cooks to know for sure, how to clean the pike, right? When you receive a stray from a pike, you need to protect yourself so that you do not get choked by them.
• Placed on a board one from the top of the ridge of the fleece parts. The swimmer is brought back and the ribs are fixed. Insert the blade of the knife between the ribs and the meat on the belly and, having poured the ribs, climb the ribs. The blade of the knife is directed towards the mountain, crumpling from the back to the abdomen. Those same robimo with the pod of another file.

• Now we need to receive a file from a school. A priceless procedure, yaku is often repeated with other types of ribi. With two fingers, I want half of the ribini by the tail, inserting the knife through the meat and the meat and fixing the file so that the knife can be lightly straightened down (from the cut to the board) - it’s so easy to take the fruit without using it cleanly.

Do not suck directly into the grain, cut the meat across the fibers into splinters, or do not cut the meat. Run your finger over all the shirts that you see from the shkiri. Use a peeler's pincers or small pliers to pick up the brushes. It’s not a lot of money for an hour, but if you are implanted with a ribbed hut, you can not be afraid of a traumatic drop for a shoe.

Well, well! The file is beautifully folded on a flat tarilochtsi. If it smells like ooze, then get on with it in simpler terms, just sprinkle it with lemon or lime juice.

Now, if you've done it, I’ll clean the pike and it’s easy to get out of the ridge that shkiri file; "Wellness for Shchuchu, for mo bazhannya ..."

There are popular and kind of recipes, as it is easy to get ready to get ready - it is easy to get started before you get ready. For example, the pike is stuffed - it’s a simple matter to finish, but you don’t want to know how to eat a pike, you don’t know how to eat it. During the process of stuffing ribini, the stench gets deprived of the great saint, and the newcomer to the kitchen is more difficult. To that we will propose to you in such a delicate process that you are a good help in the kitchen!

Stage I: cleaning the lusk

At the first stage, it is necessary to clean the riba from the shreds. Mabut, this is the most unacceptable moment, for that, even the pike has a very sharp edge on the edge. It takes an hour to cleanse the food in all the kitchens, so it is better to clean the pike in the miytsi. Smolder, don't forget to close the drain with a sieve, and the preparation of the pike did not turn into a plumbing wiklik.

As soon as you are the owner of a private householder, then I will continue the process - manually aiming at the streets, having completely tidied up the whole story of the spirit.

Stage II: preparatory work for the shkirka

If the pike is cleaned, it will be washed and dried. For drying, it’s simplest to use kitchen paper towels, because it’s not a Skoda vikinuti.

For robots, there was enough space on the dining table, and nothing was thrown at the pike, but hatefully licked from the hands.

We also know that there is a wooden board, a place for the entrance, the gostry nizh that great bazhannya to prepare the stuffed pike for the Svyatkovo.

Stage III: the process of acquiring a school of pike

To fix the most recent and most complex process: you will start to know the panchokhi from our pike. Ale mi not out of a timid dozen, so we cheer up with a knife and start to get a report, which means it needs to be done.

It is necessary to knock out a handful of chaffinch bunches with a knife. In the presence of a smut of a shkiri, that back head is guilty of being untied.

We'll drink it carefully. Tse vimagaє of protection: namagaєmosya do not shkoditi shkіrku and do not rozchaviti zhovchny mіkhur. The remaining factor is especially important: shitkodzheniy mikhur, star of us, our preparation, most of the pike will be just vikinuti (the meat will be hot).

Before the tim yak to celebrate the shkiru of the pike, trocha piddaєmo її from the side of the head with a knife.

Ladies and gentlemen, let them fly for a long time on the sailing boat, but not necessarily. With the virizan swimmers, the shkirk will have to be sewn up, and if the zoom is not viral, then it is unique “I cut that shittya”.

The axis at once and repaired the most complex process. Let’s go to school, we’ll start slowly and quietly. It is important not to sleep in, so as not to get rid of the shkirk and children with a great number of files, they are too big to eat without meat for stuffing pike.

Going to the fins, we need to know the knives, so that we can carefully draw them out. The price can be stabbed with a knife, but not so skillfully. It is especially valuable, as it is not special, but the stuffed pike for the first time.

The tail is sent at once from the shkirkoyu.

* Glad Povarenka
As soon as the meat is overflowing on the shkir, there is no need to mumble and see it - it’s not just enough to cook that gusto, but from when you try, clean the shkirk with my riot її torn.

For that, as they knew the shkira of pike, it would be necessary to pat the head more than three times, as it was also ready and fed to the Christmastide table: the chickweed was always seen. Nayzruchnіshe for a lot of victorious knives.

The results of our fathers have a lot of pikes that will know the shkira.

* Glad Povarenka
A sprinkle of pike in front of stuffing with trocha solimo and perchimo (more colorful than vikoristovuvati bili pepper), sending a vivertamo panchohu to the “face’s side”. Pislya tsiogo you can start before preparing the filling and stuffing.

Most of the gentlemen will not bother with the moody little riba, even though I know little how to take the shkira of the pike. We are encouraged to write a master-class, and you will not be put to a great deal, and you will not lose your love for a saint. Delicious cool masterpieces!

Stuffed pike

Pike is rather savory than meat. Є simple recipes її prepared. Ale, deyakikh lyakє, the process of cleaning the price of ribi, and just knowing a little about it.

The tsia on the right is just a copy, even in the process it is important not to cut the carcass, especially if it is necessary to put it in full. At the tsіy statti we can know even a simpler way of knowledge of shkіri, which doesn’t take a lot of time and effort.

Yak to know shkіra zі panchokhoy pikes?

One of the simplest ways of cleansing is the price of knowledge of the shkiri for the help of panchohi. For others, it is necessary to visit the following simple steps:

Cleansemo lusku

For the cob itself, you need to add a rib of a lobule. Tse, melodiously, one of the most common stages, and even a luska in a pike to finish off a bit and growth is even more awesome. Do not smithe whole kitchen, clean it more brightly at the police station or on the street. It is necessary to clean it up against the growth, for the whole vicoristovuvaty gostry nіzh zі with a hand block.

Preparation for the nobility of the shkirka

In addition, since the carcass has been cleaned, it is necessary to wipe it down and moisten the trochies with a paper towel, and take it back to the vologue. For the onset of stages, a lot of mischief is required, for that it is possible to cover the entire surface of the table. It is also necessary to take a board, I’ll take a small amount of space for entering.

The process of knowledge of pike shkіri

Tsey stage is the most flexible and the most recent. We'll take a knife with a knife slіd zroiti kіlka nadrіz vdovzh zyabers, ale smuzhku, scho z'єnu head that back ribi, pozhkozhuvati is not needed. Pislya ts'go slid vityagnuti and vikinuti insides. Robit the tse is necessary neatly, so that you don’t put on the gimmick and the surface of the shkiri.

Before Tim, how to repair the knowledge of the shkira, it is necessary to prepare the base of the head with a knife. In some cases, it’s okay to float, but it’s not a matter of course, even if you don’t want to get stuck, because you’ll get stitched up.

In the process of knowledge of the school, it is necessary to cut it with a knife in order to lull the robot. Tilki slid robity tse carefully and do not keep up, so do not see the rich meat. If the nobility reaches the fins, they need to be cut with knives. Hvist is seen at once from a grown-up school.

Someone wants to prepare a riba just outside of nature, not to come home. Uninvolved on those who do not have a handy environment and a lot of gadgets, which can help you hone a pike, you can do it.

A decal of simple pleasures, as it is possible to help to finish the videotapes: On the cob, it is necessary to clean all the flakes and the insides. It’s easy to cut with a knife, as you should wear ribalki from you.

Mitya її is needed more urgently, so that the smell of mud does not become abundant. More beautifully, a sprinkle of raziv, aje zamarinuvati її, for tidying up an unpleasant odor is not visible.

If there are no pots with the hand, then it is possible not to pick up the carcass, but to bake it again, smeared it with clay and poklavi on the vugilli. If you need to cook the pike with shmats, then you can get it on a hard surface by first pushing the paper on it.

Pike recipes

Є tasteless savory recipes from the ribs, which will become the color of the table. Even more often, the gentlemen zapayut tsyu ribka whole, and even more vyhodit even juicy and savory.

Stuffed pike

The recipe is even simpler. You need to use the following Ingredients:

• Pike - 2 pcs.
• Tsibulya - 1 pc.
• Carrots - 1 pc.
• Baton
• Egg - 1 pc.
• krіp
• Pepper
• Olivkova olia

Etapi preparation:

1. The carcass should be cleaned from the flakes and nuts. Raise your head, virizati the chaffinch and retort the riba.
   You will be able to feed the shkirku with a knife and znatyu panchohoyu, accurately pidrizayuchi, to lighten the process. Hvist and floats out.
2. For the preparation of the filling, you need a vicoristovuvati file of one ribini. From the loaf, it is necessary to take a piece of shmat and soak it from boiled water. Grind the file, add the pulp of the loaf.
3. Tsibulya is dyzhe dribno narizati, carrots grate on dibn_y tertsi. All the price is necessary to grease on olive oil. Salt and pepper.
4. Effortlessly take over from the great people, drive in the egg and add the crunch.
5. All prices are vim_siti and stuffed the carcass of іnshoi ribini. Put the filling slid even further. The edges were scraped with toothpicks, the filling did not wither during the cooking process.
6. The head can be tucked in at once from til, just before the tsim and then tucked in the foil, and not burnt.
7. Cover the deco with paper and pour the trochi olii. A carcass is stuffed on a new viclasty and a trocha of olives.
8. Put the ribcage on the rosette up to 180 degrees of spirit, about 40-50 ghilin.
9. In addition, as soon as I get ready, it’s not easy to put it on the tarit right away, it’s necessary to give the trochas oholonuti, the strava didn’t fall apart.

Pike cutlets

The kind of ribs, fillets of rich cinnamon unsaturated fatty acids are even more abundant. Ale is especially rich in chicks that are indispensable for the health of people and speech in the shchuts. from the pike, make sure to win the pride of the gospodar and the meeting of the guests. Spravzhnіmi vіrtuozami vvazhayutsya tі, hto know, yak from pike zrobiti minced meat. It is possible to prepare ceremonial ceremonies from the minced meat itself, from those at the Christmas table you cannot see the guests.

Minced pike - tonka on the right

Christmas gifts for you a number of secrets and reports are presented, like mince ribbons from pike. Immediately, it is significant that such a courageous feat will be taken care of without the least bitter gentleman. Pike processing, as well as farther cooking with minced fillet - on the right, it will take an hour.

First, describe to you the process, like from the pike to grind the minced meat, let's talk about how to spare the food from the food gutting the ribi. There are a few important features here, without any kind of obrobka - an hour's time, a penny and strength. Otzhe, the attack is moo.

Okrіp i lemon to help the gentlemen

Dosvіdchenі ribalki know that I live more beautifully, and not frozen riba. If you have a lot of opportunities to buy a live pike, then you are happy with it, it seems like it’s tim,. The fish will be gutted zruchnishe, later frost-frozen in the minds of nature, and not behind the help of the microchvil's stove.

Yak zrobiti from pike minced meat (file) і not hurt yourself? Pitannya, yake hvilyuє bagatokh dear. Dedicated pike gum gloves Above them, it is recommended to tighten the bavovnia. If the mittens are going to be used by your robot, then just wrap your teeth and gostrich pike swimmers. Chim will be calm, accurate and will be the process of gutting, tim will be safe.

Okrіp douzhe kindly additional help in obrobtsі. Before the procedure, simply pour a sprinkle of ribu and dry it with a towel. And the axis of lemon juice fights with a fishy smell, which is often transferred to the carcass of pike purchased from the mussels.

Sil utrima hvist

If you have once chopped a pike, then you know, on the surface of the til at the tsієї ribi, it’s even more muffled. Itself, and not the gutter teeth, the accelerated cleaning and gutting of the ribi. Dedicated gentlemen to please the vicarists. She can stick not to deprive the whist, but the first carcass. Salting pokryv pereshkojatime kovzannyu fingers and obrobny knife.

Podsolleniy rib'yachny tail is necessary to remove, if you cleanse the carcass. Zvіlnennya from the lusky is seen right next to the tail. The floats are moving away, the cherevets are growing exactly in the middle. Take away the filling.

Yak zrobiti minced meat from pike for cutlets

For that, as a riba will be vipatrana and vimita, it is necessary to start before the viluchennya file. The most delicious and savory minced ribbons are available. On the ridge, the tears are so tight that the ribs are tucked. We will see it carefully with a knife, so that you don’t want to kill someone else. Brush with a file can be seen with a pincer or wet fingers. Shkirka to be cleaned in the left room.

Now the robot turns on the meat grinder. From її dopoogyu slіd іtріbniti shmatochka rib fіle. Please give me the information of the gentlemen. In the first place, other paintbrushes, which could have been missed, could be refined if they were slightly damaged. In a different way, the minced meat will be juicy and low.

If you start immediately before cooking the cutlets, then you can twist the minced meat all at once from the cibulei. Zagalom, the principle of intelligence - the more "work" the meat grinder, the more juicy, the lower, the more juicy and the safest will be minced meat.

Cutlets from minced pike

Naypopulyarn_shoyu, zvychano, cutlets. Yak zrobiti savory minced meat from pike for cutlets, but not dry but not dry? The following products are required:

Preparing

The process of making ribbed cutlets from pike is practically not considered a meat option. Try to change the vision of the Ingredianti to share oneself with oneself. Ale have pike cutlets є one problem - the stench is often stench suhuvati. On the tse there are a lot of mischief-makers, who riziknuv prepare gravy from some minced meat. Yak to correct the moment? If you need help, a small piece of top of the butter will come, as it is necessary to put it to the center of the cutlet before the hour is formed.

Roll cutlets can be rolled in paniruvalny crackers, as well as in brownies. Lubricate the slid on the middle water, from the side of the skin to five khilin. Riba is cooked shvidshe for meat, so that you don't overdry the cutlets, it's not cooked in a frying pan for an hour.

You can zrobiti with minced pike (krim cutlets)

It’s a baggage to be built, well, having been transported from the preparation of minced meat from pike, you can prepare it from the meatballs. Totally wrong! Variants of grasses, for those with the head ingredient є minced ribs, are even more abundant. Guidedly, butt.

Kneli

For minced form, small meatballs - dumplings and cooked in lightly salty water are close to five khilin. Served on a glass of syringa sauce and spinach.

Rolls

Knowing, yak from the pike to grind the minced meat, you can prepare savory rolls. When scalded with sprinkles, kapustyane leaves a slid to brown the ribbed mince, zimshany with a egg chew and tops. Dodaamo sesame nasinnya, according to other estimates and specials. Rolls are wrapped in foil and laid on a sheet. Gotuєmo in the spirit for a temperature of 190 degrees 25 khvili.

Hamburger

On special buns, they are greased until golden brown cutlets. Put it on a lettuce leaf, a ring of red tsibuli (liquorice), sour cream sauce with an hourglass and a couple of cups of fresh tomatoes.

Ribniy Khlib

An extravagant biley khlib filled with milk, which is over 30 qhilines. Enjoy vidzhimo, add butter and minced ribbons from pike. Solimo, put a yogurt and pepper of chalk. Otriman masu can add up to special forms of bread and simply viklasta in the box for a vip. Vistavlyaєmo in the spirit of 150-160 degrees and vipikєmo khlib with a stretch of 50-60 khvili.

Buckwheat cutlets

Nasamkіnets podilimosya with one popular recipe and quick, like zrobiti minced meat from pike with buckwheat. Such cutlets will not only be cinnamon, but rather savory, sity, and fragrant. Vikoristovuchi all at once from the minced meat to the Greek groats, and take away the strava, which does not require additional garnish.

It is possible to prepare 600 g of minced ribs with pike, a couple of eggs, a small skibochka sira (100 g), silt, paprika, pepper chalk, Greek porridge (already cooked, ale not salty) - 5 tablespoons.

Zmіshaєmo pererakhovanі Ingredіonti, formulated cutlets and obsmazhimo їх on olії. Serve taku strava with fragrant chapel sauce. It is possible to grow yogo by betting cloves in the chapel, specks of olive oil and thick sour cream.

The pike is a riba hut. Have a middle won syagaє meter dojini. The wagon is large - weight of kilograms (more or more). To prepare it, you need to vibrate the ribbon in the smallest vase - up to three kilograms. Vona is not so fat, a little water is less than that sokovita. The low calorific value of the pike meat will be cinnamon for children and the right food.

The brown power of the pike

The meat of pike is to avenge a great number of human fat, vitamins, microelements, necessary for the body. Instead of calcium, phosphorus, magnesium, sodium, saline, zinc, iodine, and some other cinnamon vernaculars, spoil the grass from pike not only with savory, but overwhelmingly cinnamon.

Likewise, the riba can be antiseptic power, which helps to improve the immune system and improve the ability of the organism to infectious diseases.

You can see the main cinnamon from the selection and preparation of pike carcasses:

• to take revenge on vіtamіni;
• abundant micro-microelements;
• few calories;
• natural antiseptic.

Ways of quick cleansing

Cleaning the ribs is an uncomfortable and difficult process. Є a lot of lovers of ribbed meat, but few of them want to fraternize for obrobka. To do this, the pike will be easier to clean, it is necessary for the brothers to be alive. Surely, do not expect є the ability to whip up the ribu, clean it right away. I want to do the fishing for the winter fishing so and shy.

Put down the cleaned and clean up the mucus from the ribs, it is necessary to clean it well with running water (warm), and then sprinkle it with a sprinkle. It is necessary to process the development for cleaning from the young sides of the carcass.

At the sound of the moment, the carcass was already lying down and the troche hardened, the peeling process became foldable. In order to correct the situation and growth, it is simpler, you can speed up the joy of using the fishy smell: make the ribbon with lemon or drink it from the water.

As long as the smell is not pereshkoda, it is possible to clean it out from the lusca. If possible, it is necessary to grow on the streets, if it is a bit uncomfortable, then for cleaning it is necessary:

If all the processes of the viconati are correct and accurate, then it will not take a lot of hours and great turbots. During the cooking process, I will scald the carcass and start to clean it up:

Having washed off the cleaned meat of low-calorie savory ribi, it is necessary to add some information about the given carcass distribution.

You can prepare meat for minced meat or for greasing the cutlets made from batter. Shcheb zzumiti, yak chop a pike on a cutlet, then hurry up with the coming joy:

• Move your head lower behind the chest.
• Zrobiti nadrіz bridle dorsal swimmers along the ridge right up to the ribs (for the whole, it is possible, it is necessary to repeat the nadrizuvannya kіlka razіv).
• Dіyshshi to bіchnoі lіnії, grow a part of the file from the rib cages.
• With a touch of color, you can see the brushes from the file.
• We carefully stay with a knife on top of the cut to see the shkirku, trim the meat with our hands.

Peeling frozen ribi

If there is no power to get rid of the riba, vihid є - take fresh frozen... For cleansing, it is necessary to get rid of: frostbite, but I don’t grow it, only to the shkirka (for a sufficient amount of warm water).