Npaj ntses yuav tsum tsw tsw zoo li dej hiav txwv, tsis muaj ntses tsw tsw. Fresh tag nrho-tail Monkfish los yog fillets yuav tsum zoo li moist thiab muaj lub ci ci tab sis tsis muaj slime. Cov nqaij yuav tsum tuab, tsis muaj kua muag los yog qhov khoob.
Yuav ua li cas ntses ntses tsw qab?
Thaum yuav cov protein, nrhiav cov tshiab, ci, xim thiab textures. Yuav tsum tsis muaj qhov qhia txog qhov qhuav los yog npub, huab xim. Hos cov ntses yuav tsw tsw tsw tsw zoo li ntses, nws yuav tsum tsis txhob tsw tsw tsw zoo li dab tsitab sis ntses tshiab tawm hauv dej.
Pob ntses tsw tsw phem?
Txoj kev zoo tshaj plaws yog kom hnov tsw thiab saib cov Monkfish: cov cim qhia ntawm cov ntses phem yog a qaub tsw, xim du thiab slimy texture; Muab pov tseg ib qho ntses ntses uas muaj ntxhiab tsw lossis tsos.
Cov ntses twg muaj ntxhiab tsw tshaj?
Ib qho qhib tshiab ntawm surströmmingmuaj ib qho ntawm cov khoom noj uas muaj ntxhiab tsw tshaj plaws hauv ntiaj teb, txawm tias muaj zog dua li cov ntses fermented xws li Korean hongeohoe lossis Japanese kusaya.
Yog ntses tsw tsw qab noj?
"Nqaij ntses" odors pib tsim nyob rau hauv cov ntses tam sim ntawd tom qab lawv raug ntes thiab tua, raws li cov kab mob nyob rau saum npoo zom cov compound trimethylamine oxide rau hauv stinky trimethylamine. Tsuav cov nqaij tseem khov kho thiab daim tawv nqaij ci iab es tsis slim, qhov no ntses tseem zoo ua noj thiab noj
