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Features of cooking real sprat

Who does not like fragrant golden sprats? Perhaps this is a rhetorical question! Small spicy fish, neatly laid in small jars - a favorite delicacy of many, because they can be used as a valuable ingredient in many salads, as a filling for festive sandwiches, as well as an independent dish that, except that you can dilute a slice of bread .

The popularity of sprat justifies their diversity in the market - today the products of a dozen different manufacturing companies are on the shelves, but are they all so tasty, and most importantly, wholesome?

As it turned out, modern sprats - not always those "sprats", to which we are accustomed from the very childhood. Today, manufacturers are cunning, trying to increase profits from products, they save on everything that is possible and impossible, making it difficult to say exactly what and what quality we buy.

Saves on everything: on fish, on the quality and freshness of the oil in which it is stored, in addition, often violated the whole technology of cooking, instead of which liquid smoke is used.And what is the result? As a result, these are no longer those old-kind and, what is very important, healthy canned fish, but products stuffed with carcinogens and spoiled as a result of disturbed cooking technologies.

Why stuff yourself like that if sprats are easy and simple to cook at home? At first glance it may seem that it is difficult and tiring, because the process of smoking is specific, which requires knowledge and certain experience. But in fact, to achieve the desired result is not difficult here, it is only important to stock up on a certain set of products and, of course, a tireless desire to create!

Basically, the process uses various spices and spicy additives that give raw fish the necessary smoked flavor, and give a beautiful golden color with the help of husks or tea leaves. We will offer you some of the most successful recipes with which you can cook really tasty and healthy sprats.

Recipe number 1

For cooking sprat, you will need 1 kg of fish, basically, for these purposes, choose something small, no longer than 10 cm, for example, sprat, capelin or sprat.To obtain the required color and taste of smoking, we will use onion peel (about 2 handfuls), do not worry, it is easy to remove after the cooking process is completed. We also need spices to make the fill:

  • salt - 1 tbsp. a spoon;
  • strong tea tea leaves - 1 glass;
  • sugar - 1 tsp;
  • bay leaf - 1 pc .;
  • vegetable (olive) oil - 1 incomplete glass;
  • Peas - 5 pcs.

So, any process of cooking home-made sprat begins with cleaning the fish: here you have to take it with patience, clean and wash a kilogram of small fish - take a slow one. It is necessary to remove the fins, entrails and remove the heads, then lay out the carcasses in rows in a roasting pan or a high-frying pan.

Next, all the spices needed to make the pouring, mix, add there onion husks and fill it with a prepared fish. We put the brazier on the fire and begin to extinguish it under the lid for 1.5 hours in a slow mode.

During this time, your fish should be well saturated with the aroma and color of spices, and the bones become soft and edible. Next, the brazier must be removed from the heat and let the fish cool.Husk can be removed immediately, or after cooling, it does not matter. Ready sprats shift in a clean and dry jar, close the lid and store in the refrigerator.

How to serve them to the table - as sandwiches or as an independent dish - it's up to you. But rest assured that this way and that way, the result of your work will turn out to be very tasty and similar to shop products with only a small difference: here you can be 100% sure of its quality.

Recipe number 2 using the multicooker

You can cook sprats with the help of a multicooker, the result is still the same favorite fish in oil, however, it is much healthier and tastier than if you buy it in a store. What we need:

  • sprat - 1 kg;
  • strong tea on the basis of leaf tea - 400 ml;
  • vegetable oil - 1/4 cup;
  • soy sauce - 2 tbsp. spoons;
  • coarse salt - 1 tbsp. a spoon;
  • bay leaf, carnation, black pepper peas.

As in the previous recipe, the sprat is washed and cleaned of viscera and head, after which we fold it in neat rows into the multicooker bowl. Salt and sauce are added to the brew, first try, achieve the desired taste and only then pour the composition into the fish.Then lay out all the remaining spices and butter, shake the bowl slightly, so that everything is covered with a spicy mass.

Next, set the “Slow Cooking” mode and simmer for two hours. Next, open the lid, let the sprats cool completely and put them in a separate container for storage. Keep in mind, if you start to shift the fish hot, then it can break and turn into mush. Bon Appetit!

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