How to grow a tovstoloba in domestic minds. Recipes for cooking tovstolobika. Coating technology

Tovstolobik is introduced to the family of burrows. This small fish (it eats phytoplankton and algae) is, however, cooled by large sizes. The middle individuals are chotiri kilograms, and the largest number of specimens reaches 40 kg. Ale, the most delicious of young fish. They have few brushes and rich low-fat lower meat. The calorie content of the carob is only 86 units, so this kind of ribi is included in the diet. The m'yaso of the carp is good. Until then, wine is more corisny. In cooking, riba is absolutely problem-free. You won’t spread it in a frying pan, it won’t dry out in the oven, you can cook yushka, smoke it, and preserve it with it. Ale is especially savory when the fish is baked. in the spirits - the topic of our article. Below are different ways of how to zapkati qiu riba. We also have a recipe for preparing homemade preparations from tovstolobika.

Under tomato sauce

Baking ribi is valued by culinary specialists for the fact that for this method of thermal processing, a maximum is saved brown speeches, And shkіdlivy fat can and not add to the dish zovsіm. Until then, vikoristovuyuchi recipe tovstolobika in the oven, we indulge ourselves in the need to choose brushes. When zapіkannі stench melt so soft, scho stench impossible to choke. Dribnі stochki vzagalі raschinyayutsya have m'yasі. Until then, we can cook riba and a side dish on one deck at the oven, so we save our hour. Tovstolobika need to clean the head and vipatrati. Let's cut the ribs of the ridge and divide the carcass into two parts. Zmіshaєmo two tablespoons of tomato paste and olії. Looks like there are some teeth in the watchmaker. On the vistelene with foil is a sheet of dwarf carp. Drizzle yogo with thick tomato sauce. 0.5 kg of potatoes, clean, cut in pieces. Mix yoga with two spoons of dewy olives and a pinch of dried basil. Viklademo potato poruch іz riboi. Let's put it in the oven, in advance we will roast it up to two hundred and twenty degrees. Zapikaemo pivgodini.

With lemon sauce

This recipe for tovstolobika in the spirits is not less foldable, lower forward. Dribno shake the cibulin, fill it with the juice of two lemons and mix with 2 tablespoons of mayonnaise. Tsim warehouse thickly smeared cleaned, vipatran and cut into two parts of the carcass of the carcass. Let's marinate for a quarter of a year. In an hour, we will clean a kilogram of potatoes, we will cut it in pieces or kitchens. On a foil-lined sheet, we put a tovstolobika. Prostіr, scho zalivivsya, zapovnimu potatoes. One great tomato is called kuhlami. Let's put them on the tovstoloba. Salt and pepper the dish. Let's put a sheet in front of the oven. Pechemo at two hundred and twenty degrees is close to forty hvilin. In the course of the process, sometimes the oven doors open and the potatoes are watered with juice, which was seen from the ribs.

On the pillow from the cybuli, under the chamois carpet

Taking as a basis the recipe of the tovstolobika from the oven, you will take it savory svyatkova strava, as you can file with boiled potatoes or mashed potatoes. Mixed with one lemon with a bit of salt and favorite spices “For ribi”. Tovstolobika rose on portion shmatki. Let's marinate at the preparation of sumishi. Two cibulini are shaky and lightly smeared on an olive spoon. Put on the bottom of the sheet or form for baking. Tovstolobok shmatki zapanuemo in boroshni and smeared on a strong fire, so that the ruddy streak has settled down. We put the fish on the cibula pillow. We’ll chop the beast with a crop (half a bunch will be enough) and add a hundred grams of sour cream. Let's put the dish in the oven, and roast it up to 200 degrees in the morning. After twenty minutes, we will remove the leaf and sipplemo yogo together with hard cheese (not less than a hundred grams, but it can be more). When the rouge is set, we serve the fish to the table.

Under sour cream sauce

How many times will we have a tovstolobok, at the oven a lot of preparations: just clean and gut the fish. Rub it with spices. Two cibulins and chotyri prongs of the clockwork are shaky. We stuff a part of the vegetables in the middle of the carcass at once from the pieces inches of butter(50 g). We will eat two tomatoes with kukhli. Deco zashіbkoy foil. Let's put the fish, entrust the rozmіsti mugs of tomatoes and cibula with a watchmaker. Fill with half a bottle of sour cream. Let's put the oven in the oven for the winter or a little more. Serve good grass with mashed potatoes or buckwheat porridge.

Riboi envelope

More juice and lower widde tovstolobyk at the oven at the folk or the culinary sleeve. For this recipe, we use only steaks, just like the head and tail of the ribi, it is suitable for the yushka. Portia shmatki tovstolobika kindly rub the sill and spices. Let's leave at least twenty quills. Tsybulina is shaken with pivkiltsy, and one great carrot is called roundels. Narizaemo foil great wives. On one side we use the steak of the carp, covering the fish with cut vegetables. Dodaemo not large number dewy olії. We fold the foil into envelopes so that we don’t writhe in place. We put dbati in the oven at two hundred degrees. Khvilin after forty, we open the foil to the beast and open the envelope. It is corrected back at about a quarter of the year, so that the fish crept in a ruddy streak.

Filluemo riba and narizaemo small pieces. Marinate the year in salt and spices. At the bottom of prepared jars put a bay leaf. We fill the dishes with fish. Curve them with foil. We heat the oven at 150 degrees. We put banks. How only canned carp see the sik and boil, we change the temperature to 110 C. In such a place, we may have some canned carp, cooked at home, for five years. After that, we fill the jars to the top with hot olive oil. I'll cover it with foil again and put them on the pіvgodini to the oven. After that, it is clogged with metal caps and we put the jars upside down, turning them upside down.

From tsієї ribi go out of disgraceful balik. The shattered carp was then salted with spices and spices, putting it under rot in a cold place for three days. Let's sweat yoga for about six years, changing two-three water. Potim two doby pіdv'yalyuvati for a stretch. I, nareshti, prokoptiti, vicorist for whom the wilkhova triska. After reaching the riba, it may be close to two more days to hang out. Todi smoked lobster will be fat in the world, with the characteristic smell of a sickle.

Tovstolobik is the only freshwater fish, the fat is the same, like the fat of rich marine ribs, the building reduces cholesterol in the blood. Krym tsyogo, denmark product maє інші crooked authorities, high grub value that low calorie content. However, not all gentlemen please their loved ones with the flowers of the ribs of the korovid family. As you know, how to cook a tovstolobika, so that the wines are savory, you can make a menu of impersonal brown herbs.

Cooking features

Cooking fresh-water ribi will require knowledge of how many thin shells. Just looking at the songs of the rules, you can see that the grass is lower, juicy, savory. Tovstolobik is not a blame. The first step is to choose what to cook from tovstolobika, it is necessary to know how to cook it correctly.

Fresh fish, cooked in any way you like, get juiced, less frost. We don’t live for the tovstolobika, but we still don’t live, but we are still fresh. However, the fresh carp is not saved for a long time, so they don’t plan to beat it again, after that, like a wine, they will freeze it. Sob through the product without suffering, it is recommended to defrost it properly, with a minimum change in the temperature regime. In other words, roztanuti riba is guilty in the refrigerator, with which it is not possible to slow down the process for additional warm water or a micro-oven oven. Otherwise, the tovstolobik will be dry and formless.
It’s rich who doesn’t love the tovstolobik for the great number of brushes that you know. Therefore, when preparing ribs as a whole on the її back, shatter with a knife of faceless parts of the notches, without cutting the spinal brush. As a result, the brushes appear to be smoother and safer.
To give the towberry a pleasant smell of yogo, before cooking, you can marinate, rub with spices, herbs, spritz lemon juice.
If you lubricate the tovstoloba in a frying pan, then shove the yogo bagan into the boroshni. Panuvannya allow you to create a zahisny ball, which saves juice riba. In addition, you can put ribi shmatki only on a frying pan with boiled olives. And if not, then stick to the frying pan, and turn them over, not zіpsuvavshi tsіlіsnіst, it will be foldable. Do not mess with the oils, they can reach the middle of the oiled shmatkіv.

Other specialties of the preparation of carp may lie in a specific recipe. Therefore, suggestions in the recipes of the recommendation to ignore the edge are not necessary.

Tovstolobik on perch: ribna hodgepodge

tovstolobik - 0.7 kg;
ripchasta cibulya- 0.2 kg;
tomato paste - 40 ml;
lemon - 1 pc.;
salted stumps - 0.2 kg;
olives without brushes - 10 pcs.;
roslinna oliya - skіlki pіde;
sour cream - for relish;
sil, sumish peppers - for relish;
bay leaf- 2 pcs.

Cooking method:

Wash the carcass, clean it and vipatray yogo, as if your carcass was not prepared. Wash again. Using a great flat knife, cut the meat from the tassel. Carefully look at the fillet pieces, see from the new brush.
I have a small bowl of vychavte sik from half a lemon. Mix yogo with spices, grate the ribne fillet and pour on 15 quills.
Cut the ogirki with a small straw.
Clean the cibula, cut it with thin pivkilts.
Grill olive oil in a frying pan, brush the cibula in it until golden. Add|Add| to the cibula of the ogirka and cook them at once with the cibula for 10 chills | minutes |. The fire at this hour is not to blame but the strong ones.
Add tomato paste that tablespoon of ogiric rossol. Extinguish 10 more chills.
Fillet ribne fillet with dry shmatochki, put it near the pan and fill it with water. Put a saucepan with tovstolobokom on the fire and check when it boils. After changing the fire, put bay leaves in a saucepan, add salt and pepper the water to taste.
Boil tovstoloba 15 khvilin, after which add to the pan a frying pan with cibules and salted ogirki.
Cook 10 more quills, after which the dish is ready.

Recipe for good luck::

Serve a hodgepodge of tovstoloba with slices of lemon, olives and sour cream. It is important to know people, such kind of strava is not worthy.

How to pickle the carp

carob fillet - 1 kg;
sil - 50 g;
ocet tables (9-hundred) - 100 ml;
qibulya - 0.2 kg;
carrot - 0.2 kg;
oliya - 150 ml.

Cooking method:

Wash the carob fillet and dry it with kitchen servettes. Reverse, what was not left out of the filet of cysts. Arrange yogo in small pieces, put it near the bowl, after sipping the skin ball of ribi sill. Press down with a clean plate, setting the vantage (for example, a jar of water).
After 3 years, fill the fish with otstom and renew the freshness of the soil.
Clean the cibula, cut it with thin pivkilts.
Peel the carrots, grate them. Korean salads but on the zvichaynіy. Zmіshayte іz tsibulei.
Wash the ribs after 3 years, so that you can see the zayvy assessment. I again put the bowl at the bowl, sip the vegetable sum, pour the olive. Let it brew for 3-6 years in a cold place. You can not install bending at any stage.
Through the appointment of an hour of tovstoloba, you can serve it to the table like a cold snack.

You can also cook marinated tovstolobik, if you mix butter with otstom and sill, add tsyu sumish and fill in the ribi pieces. You can add 5 g of zucru for the bajannya to it. For this method of cooking carp you can already eat after 8 years. At any time, you can’t add spices and spices to your marinade for your taste. Coriander, cumin, rosemary are especially good.

Lubricants tovstolobik

tovstolobik - 2 kg;
parsley - 100 g;
hourglass - 3 cloves;
oliya roslinna, borosno - skilki pide;
strength, pepper - for relish.

Cooking method:

Clean the tovstolobika, shake the head, vipatraite, rinse well and dry with paper servettes.
Open the carcass vzdovzh navpil, see the ridge, pull out the fillet of the cyst. Cut the fillet into pieces.
Razdavit chasnik special press, finely cut parsley.
Mix the teaspoon and parsley with spices, add a little bit of olives and rub the sum of the skins of the tow carp. Zalishіt on pіvgodini.
Ask for flour|boroshno| and change її s sіllu | salt |.
Heat a frying pan with a large bowl of olives on the stove.
Wrap the skins of the ribi in boroshni and put them on a frying pan.
Lubricate 2-3 khvilini from the skin side, until the carp is covered with a golden streak.
Transfer the tovstoloba from the frying pan to a frying pan for baking. Place the oven at the oven up to 180 degrees. Write 15 quills.

If you lubricate the carp for this recipe, then the wine will not be less appetizing, fragrant, and savory. When serving yoga, it is good to sip chopped greens.

How to cook tovstolobika in a slow cooker

tovstolobik - 2 kg;
carrot - 0.3 kg;
qibulya - 0.2 kg;
roslinna oliya - 20 ml;
tomato paste - 35 g;
soy sauce - 40 ml;
zukor - 20 g;
strength, pepper - for relish.

Cooking method:

Wash, clean and process the carp, cutting into shmatkas about 3 cm wide.
Dilute the tomato paste with soy sauce, add in qiu sumish sil, zukor, pepper. Mix it up.
Peel the carrot and trim it on the third.
Ripchast tsibula, zvіlnivshi vіd lushpinnya, porіzhte with small shmatochki.
Cover the bowl of the multicooker with olive oil, put some shmatki of tovstolobika in it.
Mix carrots with cibulae, put vegetables on fish.
Pour everything with prepared marinade. Leave for 15 quills, so that the fish trochs marinated.
Lower the lid of the multicooker, select the "Gasinnya" program and start it for 30 minutes. If the pressure of your unit is small, then an hour should be increased by 10 minutes (to set a timer for 40 minutes).

Cooked for this recipe can be served both hot and cold. Wine is good to eat with a side dish of potatoes or rice.

Tovstolobik, baking at the oven

carob fillet - 1 kg;
qibulya - 0.3 kg;
lemon - 0.5 pcs.;
chalking pepper, sil - for relish;
sour cream - 100 ml;
oliya - 20 ml.

Cooking method:

Wash the fillet of the carp and dry it with a kitchen towel. Narіzhte on portion shmatki.
Grate the fillet sumish with salt and pepper. Drizzle with juice, squeezed from half a lemon.
Clean and decorate the cibula with pivkiltsy.
The form for baking should be filled with olive oil and put a cibulni pivkiltsya at it.
Lay pickled pieces of ribi on the cibula pillow.
Coat the fish with sour cream.
Heat the oven up to 180 degrees and place a mold with a crawfish in it.
Zip the tovstoloba with 30 strands.

The lower and fatter meat of the carp is suitable for different recipes. Yogo can be lubricated, sealed, boiled and marinated. Tsya riba is friable and great. Choose, as you wish to be handy, and try to cook it deliciously.

Solyanka

First with ribi - guiding variant for those who don't eat meat. Strava looks good in the menu. Preparing yoga is not easy, but rather simple.

Ingredients:

tovstolobik - 700 g;
qibulya - 1-2 pieces;
tomato paste - 2 tbsp. l.;
pickling stump - 4 pcs.;
lemon - 1 pc.;
olives - 8-10 pcs.;
oil for lubrication;
sour cream;
silt, pepper, bay leaf.

Cooking:

Riba cut, pour cold water put on fire. After boiling, salt, pepper, add | add | bay leaf. Prepare 15 min.
Narize the cibula, brush it to clarity, add details of the cinder. Mustache at once close to 5-7 whilins. Add pasta, bred in drinking water. Leave it for 10 min.
Zazharka in a saucepan with hodgepodge, you can pour in trochs of ogiric rosemary. Prepare 10 more quills.
Vimknut fire, insist 15 whilin. When serving in a skin plate, put lemon slices, cut olives and sour cream, you can sip green crop.

Pickled "Salamur"

Vіdmіnna appetizer for zastіllya that kompanіya for vіdvarenoї kartoplі.

Ingredients:

tovstolobik (fillet) - 1 kg;
sil - 0.5 st.;
ocet - 100 g;
tsibulya and carrot - 2 pcs.;
grew up oliya - 0.5 tbsp.

Cooking:

The fillet of the carp is harvested for portion shmatki. Then they folded it into balls, leather from some of them to peresipate the sill. Press down and bet at 3:00.
Wash the fish with salt, pour it with otstom, renew the pressure for 3 years.
I’ll wash it again, sip it with cibules and grated carrots, pour olive oil, press it for 3 years.
Everything can be tried. Tasty chi nі - virishuvati you and your guests.

More є traditional recipe, if from otstu, salt and oliї marinade is prepared, fish is poured and infused. To come out trochs is sour and salty for the children. This way gives the tovstolobok the opportunity to pick up the styles of salt and acid, the stools are needed. Sometimes add tsukor.

Lubricants from the watchmaker and greenery

Lubricated tovstolobik, dragging and marinating in front of the watchmaker from greenery - not just fish, but grass, which can take a place to wind on the Christmas table.

Ingredients:

tovstolobik - 1 pc. (2 and more kg);
parsley - 1 bunch;
hourglass - 3 cloves;
oil for lubrication;
boro for breading;
pepper.

Cooking:

Clean the riba, see the head, vipatrati, promiti.
Cut it out and see the ridge, divide it into portions of 5-6 cm pieces.
Chop the clockwork from parsley at once.
Salt and pepper the shmatochki, mix them well from the greens and the teaspoon, put them in the refrigerator for 1.5-2 years.
Distance, roll in boroshni, brush until golden brown.
If so, it is recommended to put it in a roasting dish and cook it in the oven 15 min.
You can serve with mashed potatoes, rice, salad.

Such lubrication of a tovstolobok is not suitable for a child's table - there are a lot of brushes on a new one, high and not dry, but fit to grow up. Ocremo can be prepared with tomato abo white sauce. Parsley and chasnik can be replaced with lemon juice, also marinated on the 15th century.

Baking with vegetables

Cook tovstoloba at the oven? Why not. It is tasty and brownish, and with vegetables it is sublime.

Ingredients:

tovstolobik - 1 pc.;
potatoes - 3 pcs.;
carrot - 1 pc.;
leek cibula - 1 pc.;
lemon - 0.5 pcs.;
ginger, strength, spices;
mayonnaise for bagann.

Cooking:

Peel all the vegetables, cut them into circles. It’s even more important to vicorate the cibulus itself - to add piquancy to the wine.
Riba, how to live, clean, vimiti, see the head. Grate with spices and sill, ginger.
Roztashuvati in the intestines from foil. Lay the troch of vegetables in the middle. Others spread on the stake, and the animal - a sprat of a small part of a lemon.
Lightly burnt grass to the oven. Prepare 40-45 quills. Naprikintsi cooking water with mayonnaise - for the bazhan.

How to salt fish? So, nibi її it was necessary to have a lot of money and plus another half.
In order to cook the carob diyno on vіdmіnno, buy it fresh - you don’t know how to defrost it, and the bagatorase defrosting adds to the structure and relish.
What spices and spices should be used for carp? Rosemary, oregano, coriander, red pepper and winter pepper, curry, cumin, cloves, bay leaf.

How to cook a tovstolobik? Now you know the answer. The number of recipes in your treasury has increased to chotiri. I have lost the choice of the optimal one and take up the work, the result of which will be savory that brown grass.

Tovstolobik is introduced to the family of burrows. It blows with your forehead, so the fish is called that. Sometimes they call lobastim, tovstim, great-headed, tovstoy-headed corop. Deyaki individuals reach a length of 70 cm and weigh 2-3 tens of kilograms.

Riba maє promyslové meaning, three types viroshchayut piece - tovstoloby zvichaynyy, plamyshy, hybrid. Breeding them visibly - stench will increase the productivity of the fish state. At sales, fish is supplied in fresh, chilled, frozen, dried, canned and other types. At the sight of balik, dried straws, smoked meats.

Popular spices from carp in culinary

The meat of the fish is more savory and fat, the spіvvіdnoshnennia bіlkіv i fat can be the same, reach more than 20%. The fat of the carp is even more valuable, behind the warehouse that authority does not compromise the fat of sea ribs, revenge brown acid Omega 3 and 6

For relish, the pulp of the tovstoloba can be compared with the meat of the bream, or lightly program the white cupid. The most savory fish looks fresh, after defrosting the price decreases. Smakovі yakosі lie in the rosemary. Large carcasses are juiced and savory, rich in fat and fewer brushes. The plucky view of the taste is better than the white carp.

The most powerful fish is the fish - everything can work with it, in any case it looks good. Boiled, greased, in pies and casseroles. Under marinade and in canned food. Stuffed and simply soft in the oven. Cooked on the grill or brazier, in a slow cooker or on the grill. In the first, other straws, snacks and salads.

How to cook tovstolobika - a list of recipes

The best ribka in culinary habits is tovstolobik. Recipes for cooking from a photo that short description pointed to this side. And just click on the name of the recipe, if you are honored, it’s easy to go to the side of the full description secrets of cooking tsієї stravi.

Report description the process of processing ribs and ribs for lubrication. Two recipes.
1) The ribka is lubricated in a boroshny breading with a teaspoon and greenery.
2) Lubrication of tovstolobik in sumishi soy sauce, sesame oil, zucru, starch, ginger and other spices and greens, sesame seeds.

Three options for preparing ribi with stuffing.
1) Stuffed with cereals (be it cereals - pearl barley, millet, buckwheat, rice).
2) With minced meat from mushrooms, smeared with cibulei and cheese.
3) Svyatkovy option - stuff the fish with oranges and ginger, pour it with white wine and bake it with spices in the oven.

Marinated fish for gourmets.
1) The basic recipe is to cook with a ball of salt, marinate with otstom, add olive oil and spices when serving to the table.
2) Ribka, cooked at home in a hot octo marinade with spices, cibula, zucru, spices (under gnat).

Stravi from tovstolobika, baked over vugillya on skewers and on gratahs. Obrobka ta narіzka ribi. Pickling. Two cooking options.
1) In a marinade with white salad or Yalta red cibula with lemon and olive.
2) Barbecue with licorice pepper marinated with lemon juice, spices, greens.

Marinated fish - two Ukrainian spices:
1) Salamur in Ukrainian with tsibuleya, carrots, herbs, lemon and that. Recipe for 5 servings.
2) Salamur zaporіzky, vitrimanium two dobi at rose salt with water, salt, tsukru, otstu. For two years, pouring ribeye with cibulia, zapashny pepper and olive.

Tovstoloba recipes prepared in a multicooker.
1) Baked fish under a hat of grated syrah, marinated in front with yogurt or sour cream.
2) Ribka, marinated with lemon juice, baked on a vegetable pillow with cibules, zucchini and tomatoes with spices (“Frying” mode).

2 recipes for tovstoloba, packaged in foil.
1) With a filling of tomatoes, cubes of frozen topsoil, cibules, a bowl and spices.
2) Ribka, which lies on a cibul-chasnikov cushion with oranges. Svyatkovy variant of the baked tovstolobik with unleashed embellishment.

cooking options tasty snacks. Heh in Korean style with tsibuleya, chasnik, carrots, fresh cider, herbs and dry spices from filling with sesame or other dewy olives. Vzaimozaminnі іngredієnti, yakі produktа you can add pіd hour pієїї prigotuvannya ієї snacks.

Two recipes for ribi baked at the oven.
1) Pieces of tovstolobika with lemon wedges, pour over with soy sauce, mix with a teaspoon, pepper and spices.
2) Ribka soaked in milk stuffed with mushrooms / tsibuleya / eggs and zakaetsya pid vershkov sauce from cheese, spices, herbs.

Ribi cut for steaks. Cooking steaks at the oven and on the grill. Steaks marinated with lemon juice, olives, pepper sum, oregano, basil, parsley. I baked in the oven. Steaks in sauce with olive oil and ready-made soy sauce, lubricated on a barbecue grill.

Zalivni stravi іz tovstolobika. Properly cook the broth, so that the wine is well-groomed. Yakі products add to the broth. Processing and clarification of the broth. Select the dishes. Folding herbs, laying out ribs and vegetables, pouring broth and cooling. Ornament.

Two recipes for the preparation of lower fish cutlets. The rules of that hour are double-sided obsmazhuvannya in a frying pan.
1) Cutlets stuffed with grated syrah, mixed with eggs and greens. Before greasing, the cutlets are rolled in boroshni with sesame seeds.
2) Juicy cutlets with fresh lard, cibulei, bread.

Tsіlіsny tovstolobik. Recipes for cooking oven-baked tovstoloba. Preparing carcasses for roasting. Obrobka, marinated in lemon juice with spices. Coating carcasses sour cream sauce. An hour for rebuking carcasses at the oven. Zapobіgannya ribam in the epidemiological lubrication in the oven.

These ingredients are suitable for making yushka. What to put at the yushka, what can be added for relish. Boiling the broth, the rules are that secret. Yushka, zvarena z chicken homies, cibulina, white parsley root and spices. Adding vegetables and cereals. Dressing for yushka with sour cream, chicken eggs that green.

How to prepare tovstoloba for bezvodkhodnoyu technology. The secret of cooking the head from the fish heads and other inputs - fins, ridges, tails. The sequence of laying the products for the primary broth and soup. Cooking hour. Perelik produktiv. A detailed description of the process of preparing wuhi.

Strava for gourmets - prozor-burshtinovy dried tovstolob. Dekilka brown colors from cooking. Recipe for sun-dried carp with spices: sil, tsukor, laurel, basil, and turmeric for a sweet golden taste. Variation of the recipe - changing the warehouse, the method of salting.

Tasty grass from tovstolobika for three dobi. Preparing firewood and smoking. Salting a batch of tovstoloba before smoked meats. Washing, drying, placing at the smoking machine. Smoked carp smoked with hot dim 80 °. Airing that ripening of ribeye. Packing, saving.

Description of the process of salting the carp. Ingredients for salting ribi: sil, tsukor, laurel, winter and black peppercorns, ground coriander, cumin, thyme and other herbs for piquancy. An hour of salting ribi with dry salting. The most appropriate dish for salting. Vimochuvannya.

How to cook ribka using the cold smoked method. A selection of firewood, shavings, triska, spruce, tirsi. Smokehouse preparation. Preparing the process of ribi until smoked - processing, salting, washing, drying. Placement of ribeye in a smoker. The process of smoking with cold dim, temperature conditions.

How to prepare a sedentary from a fresh carcass of a carcass. Main ingredients: cibula, sil, ocet, water, laurel, winter pepper and spicy peas, red pepper, coriander grains, roslinna. Packing ribi in jars, sterilization. Serving to the table with fresh beetroot, mayonnaise.

What is needed to work, to take away burshtinov, near the world of salting, savory ribny balichok. Chischennya that plastuvannya ribi. Salting, washing, wiping, bringing it to the necessary condition. The best place for vyalennya ribi. Balik packaging, cold ripening. Vzhivannya, podannya to the table.

How to cook tovstoloba from looking savory canned food. preparation of all ingredients and dishes. Arrangement of shmatochkіv ribi and spices in jars. Filling with olive oil. Preservation in the oven at 150-100°. Twisting cans, re-sealing. Saving that living ribi.

Different options for smearing caviar. Washing bears from caviar. Panuvannya yastikiv in sumishi borosna, salt, pepper, sesame. Coating from both sides of the rose growing olive. Serving to the table with greens and fresh tomatoes. Recipe for preparing caviar fritters from green chicken and sour cream.

Riba tovstolobik got its name through tovste cholo. The Fatherland of the freshwater sack is China, but today you can see the water terens all over Eurasia. Tovstolobik is an ideal product for cooking, with which it does not require special preparation for a rich hour.

Tovstolobik or silver corop is especially loved by fishermen, even if you drink a big fish with a vag up to 27 kg and a wedge up to 150 cm, then luck is great. Such a representative of the crustaceans lives near warm places, lakes, great rivers, and can live peacefully near stagnant water. Ale warm quiet water with a full flow of the most beloved place of residence.

behind old-fashioned look tovstolobik vіdrіznyаєє his budovoj chola and mouth. The forehead visually looks wider through wide, low-rise eyes. And the axis of the replacement of the zodiac company with the teeth of the new special apparatus at the sight of the zyaber of the zyabra, like a sponge, soak up the zhu. The body is long, great and open with a dribful lightness.

Before the speech, three types of lobsters are seen. The first sight may be lighter zabarvlennya and eat less phytoplankton. The other one is bigger behind the roses, the lower one is the first one. To live in not only phytoplankton, but also bioplankton. I third species - the product of the breeder and the combination of two frontal species.

Tovstolobik korisna riba, rich in fatty acids that are important to us, they help the work of the heart, vessels, and immunity. The new one is also rich in vitamins, which help to preserve youth and the beauty of the body. Especially riba can be recommended to those who care for their figure: for 100 g of the product, there are only 76 kcal. Well, it’s especially important for those who are engaged in physical practice, for those who find white and minerals in the new.

Navarista yushka from tovstolobika

A fragrant yushka is loved by a lot of people, especially, as if it were to be cooked on open fire. For the first season, you can vicorate such parts of the ribeye, like the head, tail and fins, the rich yushka. If you love not only the yushka, then take more of the real parts of the carcass.

Ingredients:

one cibulina;
650 g potatoes;
carrot;
spices, strength.

Cooking method:

Whether or not parts of the ribi are stored in a saucepan, filled with water.
As soon as the broth is more boiled, we put carrots, wimit, and not peeled cibula, as well as a couple of bay leaves, sprats of peas of zapashny pepper, as well as cubes of potatoes that strength.
After 20 quills, riba, cibula and bay leaf will be eaten. M'yaso vіdokremlyuєmo like brushes, carrots rіzhemo kіltsami. Turn into broth with meat and vegetables.
We cook the potatoes until they are fully cooked, let us add greenery and smoke. Give all the trochs to infuse and serve to the table.

A simple recipe for baking at the oven

Sob the baked straw was savory, the smut is right to choose the riba. Basically, tovstolobika is sold to a fresh person, it will be easier for him to find out how much riba is really fresh. When buying, put respect on the eyes, the stench may be clear, not kalamutnymi. About the freshness of the ribeye, one can also say the erysipelas of the zyabra, the gleaming luska, and the smell. If there is a slight smell of mud, it's normal. For the recipe, take a small tovstoloba behind the rosemaries, so you can calmly place yourself on the deck.

Ingredients:

one lemon;
a couple of chapel cloves (for a bag);
silt, pepper, greens.

Cooking method:

The fish is cleaned like a luska, the head is cut like a ziber, and the cuticle is like a black spit.
For the bazhannya, the fish can be stuffed with a small part of the watchmaker, and then we can rub it with її sіllya and grind it with pepper.
At the cherevtse, we put small chalks of citrus and greens. On the oil-smeared deck, we also lay out green twigs, so that we can make a pillow of herbs.
We put our tovstolobik and adjust it in the oven for 20 strands (temperature 200 ° C), then turn it over and put another 15 strands.
Before serving, add lemon juice and decorate with greens.

Yak zrobiti he z ribi

Heh is a traditional classic of Korean cuisine. You can cook such a savory snack with ribeye, among them with carp. For the recipe, you need 500 g ribi fillet.

Ingredients:

one carrot and one cibulini;
2-3 spoons of otsu;
two spoons of olive oil;
a spoonful of coriander;
a couple of teeth in the watchmaker.

Cooking method:

The fillet of the carob is narrated with long smugs and put in a bowl, seasoned with silli and pepper.
Qibulu is shaky into quarters, laid down to ribi, watered with otstom, trochi with my hands, crooked and marinated in the cold for eight years.
Three carrots on the third for Korean countries, paseruemo on oil at once from the trimmed parts of the teapot and coriander.
The vegetable dressing is mixed with fish and re-adjusted in the cold weather in the spring.
Before serving the appetizer, you can decorate with fresh greens.

Marinated tovstolobik

You can cook the carp in a different way, good wine, like buttered, baked and smoked looking. Aleto lobster in the marinade comes out especially savory. For the recipe, it’s better to take more fish, more than two kilograms in a bag, so the meat of a large carcass is lower, fatter and practically does not have brushes.

Ingredients:

three spoons of olії and otstu;
two prongs of the watchmaker;
great cibulina;
spices plus zukor.

Cooking method:

For the recipe, you need ribeye fillet, as we use it for shmatochki, it is foldable.
Attached to the fish shmatochki with a sill and zukr, crooked, pressed with a vantage and salted the fish for two years. When salted, you can see the sik, it is necessary to anger it.
Let's sweat at the pialі zmіshuєmo otset with oil, pepper, trimmed with a cibule and a watchmaker. In the marinade, put salted ribs and leave them for two years.
Ready appetizers are placed in jars and taken from the refrigerator.

Fish fried in a frying pan

Tovstolobik - fish for food, so you can cook different strata. The simplest way is to grease yogo in a frying pan, the meat comes out the bottom, savory that juice. For the recipe, take fish with a wag of 2.5 kg.

Ingredients:

sumish pepper and salt;
boro for breading;
slices of lemon.

Cooking method:

Already prepared tovstolobika is cooked for steaks. Like shmatki looked great, you can cut them up.
We mix ribs with little bits of citrus and sumish from salt and pepper, we’ll add it to the pivgodini.
For panuvannya you can take wheat borosno but an appetizing golden squirrel to go out for corn itself.
The leather shmatochok is rolled in the boletus and re-greased in three strands from the skin side. Let's put it on a servlet, drain the fat, and then on a dish.

Get ready at the multicooker

Tovstolobyk at the spirits will come out even more savory, but at the multicooker the ribna grass will not be girshoy. For the recipe, you need a tovstolobik vaga 1.5 kg.

Ingredients:

two cibulini;
carrot;
200 g fresh (at wet juice) tomatoes;
two melted cheeses;
half a lemon;
seasoning for ribeye.

Cooking method:

Vegetables are narrated with pivkiltsy and put into a bowl of kitchen utensils.
On the vegetables we put the pieces of ribi, salt and taste like seasonings for the preparation of ribi herbs.
On top we spread mugs of citrus and sip it all with melted syrup.
We turn on the attachment for "Gasinnya" and check 40 quills.

Stuffing tovstolobik at the oven

Tovstolobyk rejoices at the fact that there is less meat and there are few brushes in the new one. Therefore, such a fish is ideal for stuffing. For the filling, you can beat the ingredients: stewed vegetables, mushrooms, buckwheat, greens, peas. According to the vase, we choose fish for the ruling of the authorities;

Ingredients:

three cibulini (two heads for stuffing);
carrot;
three great ovens;
180 g syrah;
110 ml mayonnaise;
oliya, spices.

Cooking method:

Let's take care of the stuffing, for which, in the rozіrіtіy olії, we smeared the cibula and carrots. As soon as the vegetables become soft, we put mushrooms chopped roughly and simmer about five quills, the filling must be juicy.
At the hot lubrication add grated sir (100 g) and mix it up.
We take a towberry, we fill it with a stuffing and sew it with a thread. On top of the spicy sill and be-yakimi ribnimi seasonings.
Deko is smeared with fat, laid out a cibula cibula and put it on a cibula pillow of a tow carp, sips on syrup and robs a sieve of mayonnaise.
We bake the fish with a stretch of the year (temperature 170 ° C).