Yak bake shrimp riba in the oven. Riba CONGREV і two vershoks sauce

During the season, on the shelves of Russian ribbons and stores, in the order of traditional riboproducts, there was an abundance of popular ribs, vilified in the northern regions of the Holy Ocean.

Oh name, as a rule, there is nothing to say to the peer buyers, they know nothing about the fakhivtsyam-ichthiologist. To the number of such ribs, it’s crazy, there are congrio, called also shrimp ribs. Congrio is a representative of the wicked family of erroneous ribs, scho fall into distant relatives of the tricky ones. On this day, there are 5 species of Congri, which are lingering on the continental shelves and in the warm waters of the New Zealand region, the American coast of the European New Zealand. For cich ribs, it is characteristic to podovzhene, stisle from the sides, more acreous form tilo, cover it with an oval oval flap. They have a large head, and the lower slot is shorter than the upper one. Small і do not lash the thorny changes of the dorsal і anal fins to stretch for the long haired tulub і get angry at the tail.
Congrio rice, such as all the other types of erroneous ribs, є black fins, which are stored in skin from two undergrowth exchanges, grown on the boards on the edge of the field with large crops like Book of different kinds of congrio evoke siruvato-bila with chervony and black beaches. Through the forms of tila, the appearance on the pidboriddі similar to the wusiks of the black fins and the generous slime, it is possible to see the spiymanoi riboi, the congregation is sometimes called the sea thunder or the sea mine.
All kinds of congre are leading the bottom way of life, giving way to overwhelming trimmatians on the bottom ramps with richly mulistic soils and sometimes by the low temperature of the water. The African Congri is found in the coastal waters of Pivdennaya Africa, the plumies and chervonia are found in the shores of Chile and Peru, and the Black and Malorothy are in the Pivdennii Australia and on the New Zealand plateau. The ribs are sluggish in a wide range of glybines from 60 to 550 m, if the Malorothy congrio bilya shores of Australia to descend to 850 m. є vіdomosti about upіymannya individual 1.8 m і 25 kg). The size of the other species is modest and does not outweigh 80-90 cm and 2-3 kg. However, in catches, individuals of congrio with a weight of 30-80 cm with a weight of up to 2 kg are often observed.
As a result, the results of those who are victorious in the Australian-New Zealand region multiply congrio in the period from the worm to leaf fall, i.e. in the winter-spring season of the breeder. The main person everywhere is to serve small molluscs and crayfish, if large individuals live in small quantities of squid and ribs. At the jokes of the feed units, the congrio move without the middle at the bottom, vicoristy in the capacity of detectors in their own highly sensitive black fins, which are roasted on the board.
All congregations vvazayutsya valuable ob'ekt to the industry, as for the miracles of savor and traditionally even more popular in the Ribbon markets of Australia, New Zealand and Pivdennaya America. There, de ci representatives of the ichthyofauna are trained in significant numbers and make more purchases, they shoot with trawls and bottom longlines. One of the great catches of a part of the country ribby is exported to the other land. Season vidobutku play trivia from sickle to zhovten. In addition to its promiscuous meaning, we will fall in love with the object of sports ribalism. on Russian market Congrio should be suitable for a headless frozen carcass or a fillet, for individuals with a size in the middle 50 cm and 1 kg become close to 40%. It is practical to carry all the stench to the category of industrial ribs without the need for other drawers. Їх to finish shilne, bile, with a light horny meat, the meat has wonderful organoleptic characteristics and is slightly malty for relish. Yak to bring the results of biochymic children, in new to take the place without fat, mineral speech and vitamіnіv, in its warehouse it is necessary to enter amіnoacid notіnnі for people. A wide range of mineral words allows you to bring meat congrio to products, in the most beautiful order, it will exchange the words in the body of people and stimulate slunk secretion. It is especially corny for those who are quiet, who fight because of the waggle.
Would you like to let go of the meat congrio? It appears that it can be practically given to all types of heat treatment, in conjunction with which it has been recommended for itself in a cooked, smoked, baked and smoked viglyad, as well as stuffed with delicious sauces. However, for the thought of connoisseurs of ribnoi cuisine, especially good meat congrio, steamed, so as it is filled with gusto, shrimp, and it is easy to eat with fruit. Apparently, this congrio is called shrimp ribeya. In Japan, it is lightly malt, with the rusky meat of other specimens, congrio love to live with sashimi sirim.
Krym meat, the price is high to reach the big liver of tsikh ribs. Vitoncheni gourmands blast it, which, according to its tenacity and relish, overturned the chicken oven.

Shrimp riba (kongrio) is vidyzhene and rounded tilo, covered with a smooth erysipelas. The surface of the congrio is covered with a slit ball with a ball, as it allows the ribs to squeeze into the naval slits between the stones at the bottom.

Shrimp riba grubs a great number of crustaceans, ale the most congruous to love king shrimps. Vona є in a hijack and you can have misfortunes on the sea, not a big riba.

Shrimp qiu ribu is called for rye sauce and for a relish, similar to the relish of shrimp.

Dovzhina tila the most shrimp ribi to reach a meter. However, in Russia, the congregation is organized for sale, as a rule, in the form of frozen food or carcasses.

Shrimp riba can be strong to any kind of thermal processing. You can put it in the oven, grease it in a frying pan, tushkuvati and gotuvati a lot of food. A little more flavorfulness in shrimp ribs is manifested when it is locked in the spirit in the foliage, or when it is greased in deep frying. The riba kongrio for smoked meat is even more appetizing and savory.

The fresh meat of the shrimp ribey smells even more sweet, and it’s okay, that її її wicked to eat with sirom viglyadі s sashimi. Mr. Bagato stuff the carcass of the Congrio and serve it with all sorts of sauces. If simmered in a sauce for a couple of congrio, then the whole ribi will especially enjoy the power of shrimp. Below are the recipes for preparing shrimp ribi.

Greased shrimp riba

To prepare the greased shrimp ribi, you need to use the following products:

Sіl morska (one tsp. Spoon);

Wheat fermented millet (half a bottle);

File of medium-sized shrimp ribey (two pieces);

Roslinna olia deodorovana (chotiri st. Spoons);

Chalking black pepper (1/2 tsp. Spoon);

Melena spicy herb estragon (1/2 tsp. Spoon).

Frozen congrio drips with frost and wakes up under a cold water jet. It is necessary to add shrimp ribby fillet with small dumplings and season sea ​​silly, Melenim with estragon and black pepper.

Put half of the flask in front of a bowl of millet wheat dough and roll in some condiment of congrio spice. Pislya tsiogo required rosіgrіti roslinna olia odorless і grease on a new congrio, roll in forest.

Uwaga! It is rich in oil richly, so it is possible to add more oil to it for an hour. Skin shmatok of shrimp ribi needs to be coated on the middle to golden color from the skin side. As a rule, obsmazhuvannya skin crap loan khviliin n'fifteen. Yak only shmatki ribi pidrum'yanyatya, strongly change the fire and screech the frying pan not too much. Tushkuvati pid kryshkoy shmatka kongrio n'yat khiliin.

Greased shrimp riba can be served with greased rice, cooked cartopley or vegetable salad.

Cutlets with ribi kongrio

For the preparation of cutlets with ribbons, you need to use the following products:

Miska roll (one piece);

Riba Congrio (620 g);

Chicken eggs (two pieces);

Krip svіzhiy (two bundles);

Rusks panіrovochnі;

Chapel of Purifications (two great teeth);

Special (for gusto);

Roslinna Olya Rafinovana;

Unbound milk (80 ml);

Leaving lettuce.

A roll of rozlamati and put in a small container, then pour the trochas with milk and rozim'yati with your hands. Tarilka with a bun, shrink it with a crush, and fill it with twenty chilin for swelling.

Sounds from the ridge chain and skins, ribs and ribbons. Skip the narizan shrimp riba at the same time, clean it and sprinkle it with a chaser and roll a loaf through a meat grinder. Wu qiu sumish dodati narizan greens cropp i chicken eggs, Crumbs of salt and pepper. Vigorously stir the entire mass with your fingers and plots on the floor in the refrigerator.

Through thirty quilins, wet the troches of your hands and form them with minced ribs small cutlets. Roll the ribs cutlets in paniruvalny bread crumbs and smear them over the seam from the side of the skin on a rosette.

On a flat plate of viklast, lettuce leaves and put on top of the ribs of the cutlet.

Recipe for cooking shrimp ribi (kongrio) in grapes

In the photo - shrimp riba (kongrio) is cooked near grapes. Tsyu miraculous riba is taken to the sea hills.

Shrimp riba is called so through those who gnaw molluscs. Rozheviy vidtinok її plyamistoї shkіri, as well, even nagadu for a color of shrimp. I should be more like a Gotuvati, as it is in these only ridge, and the kistok is practically dumb. Pablo Neruda lapped up with the relish of the ribi and nave and wrote an ode: Oda al Caldillo de Congrio. They have made a shrimp riba with a size, sent from the sky.

Krim yushki, shrimp ribu can be cooked in grapes. For a whole lot of demand, kindness, clean the mucus from the skin, clean it. Then dry it with a paper towel. Yaksho є bazhannya, then you can take a shkir (it’s even easier to try), you can get too much juice from the pulp. It is possible for the shkіr to fill up and I will prepare the riba at once with the shkіroy; in all kinds of vipadku you will be able to see the dishes perfectly. Narizati on great porting shmatki.

Kozhen shmatochk stuffed the third or half cloves to the hour (do not overdo it!). Put in grape juice or grape wine (grape oset) for 20 - 30 ghilin.

Now add salt and add some spices: black pepper, thyme.
The leaf is made up of a small amount of roslinnaya oliya, viklasta shmatka ribi. Between small pieces of viklast, little pieces of tomato and white and red grapes.

Put in a hot oven for 20 - 30 quilins in a fallow area of ​​the size of ribi.

Serve shrimp riba with grape wine and vegetables.
Congrio can be done in different ways.

Vona is even more savory and ready-to-eat and greased and baked. Garnir can serve as a sauce, as well as vegetables, salads. When served on a style, the riba can be embellished with greenery.

Chili still love gotuwati soup with congrio, because they have a tradition of country. Gotuvatisya vіn not so smoothly, but on all guests, the enemy celebrates simply fantastic. To prepare the soup, we need one congrio, or buy a crane. There is one of the most popular species, the new pulp is very low, fragrant, and not very strong with the smell of ribi. Chili's soup is most often used to make a black congrio, but only if you find it, you often find it in a soup in a soup.

Also, we know the carcass of a congrio, about two kilograms, two carrots, two tsibulini, two pomodori, chotiri cloves to an hour, one bell pepper, A glass of white dry wine, a sip of one lemon, a weight of fifty millet of roselin oil, bay leaf, tea of ​​a dry motherboard. For serving on the steels, you need a mother of bread and a tops, and you can also cook some shrimps.

For some reason, the preparatory process. It is necessary to weld the head of the congrio, its fins, tail and shkiru, one carrot, cybulin, two small parts to the chapel, laurel fox, sil and pepper for gusto are added to the broth. The bouillon is to be brewed close to the year on the main fire. Leave the broth to boil, marinate the congrev in lemon juice, add silt, pepper and any other sprinkler.

One cibulin rіzhemo pіvkіltsyami, carrots and carpets cut into circles, bell peppers cut into straws, for the sake of picking up a shkіrіk and vityagnuyu usinnya and dice cubes. If you want to eat the great casseroles, you need to insure the vegetables, in the beginning you need to add the pepper and the cartopen, then add the motherboard, the bay leaf, for the savor the wine and the pepper, and pour the broth, if it boils, pour in the wine. Cook until quietly, leave the cartopline, do not cook until ready. Now, in the boiling broth, the marinated ribi and the willow marina are lowered into the boiling broth, the whole thing is to cook fifteen chilin, in the last season, a shrimp spat is lowered into the broth.

The soup is served even hot, a spoonful of tops and greens of kinzi are added to the saucer, otherwise poured. The walk is fantastic savory country.

Dozhe often talk about those, why the riba categorically does not sit down with the watchmaker. I’ll try to make it simple. Isnu a miraculous recipe for stamping - a sea vugor with an hour. Yak yogo prigotuvati? Even simpler. We know about a lot of chunks of chipped congrio, they need to be salted, rolled in bush and oiled in a frying pan in rose oil. Then, bazhano in ceramic dishes, or maybe in metal, obsmazhit skibochki to the chaplain (chtyri parcels, narazati skibochki) in a small number olive oil, So the schob just covered the bottom. Then add two laurel leaves, a tablespoon of licorice red pepper, which must be mixed more quickly, so that the wine did not rise. Then put some ribs into the dishes, fry them, and then pick up the oatmeal with pepper, then pour the rib broth, add some boiled eggs, poured into naps, grab the dumplings of cartoplin, pour all over them in circles, cook them. The country is unwittingly savory, try it, and what will happen if the riba is not hungry with the hour? Tilki that, hto not having tasted її!

In preparing a skin dish, the quality of specific products is even more important. As soon as I podbati neyakisnu, frostbite riba, then іvhennya vіd її vzhivannya to get too hung up is unacceptable. Go to the company "Rossiyska Triyka", we will be proponent of the products of the best quality, as it has been acquired in excellent minds, following all the rules and norms.

Okremo from Kangra Meat Oskilki stravi from Kangra are presented to the list of dear ones, often they invite guests. A gift from Kangra can replace a dance of good wine.

“At the turbulent Chilean sea, the rhubarb sea Kangra, a giant with blue meat, is alive. And in the Chilean cauldrons, on the birch trees, we populate richness, juice, vigid soup, - write Neruda - “... the lower sea Kangra viglyadaє will be naked again, we will cook it to our appetite. Leave ti pіdbiraєsh chantelle, fondle the beautiful elephant's basket, smell the aroma, and then let the chaplain go with cibulei and tomatoes until quietly, leave the cibulya without remembering the color for golden. Tim for an hour for a couple to cook the king's shrimps ... [and so far] ... and the axis of the arrival, the young are dumb, the taste of the sea and the taste of the earth in order to get into the sky. " About tsyu ribu є y інші пісні. Smak її low, unrepeatable. All the svіtі tsya riba associates with prosperity and prosperity.

Chef's recipe

8 shmatkіv obroblena sea Kangra
sil
flour
4 cloves to the hour
1 spoonful of licorice red pepper
2 bay leaves
1 hot pepper, 1/2 kg of boiled potato
4 boiled eggs
1/4 l. rib broth
olive olia

Preparation instructions:

Salt the sea kangra trocha, pump it at the grass and brown it in a frying pan with butter. At the keramichnu patch, put the chapel with skibochki, grease it in a small amount (the bottom is covered with olive oil). Add bay leaf, gostry pepper and a spoonful of red pepper. To mix the chervony pepper quickly, so that you do not need to cook and put in sea kangra at once, turn the troches in order to make sure that you pick up the oatmeal, and the pepper and immediately cook the ribbed egg broth. Gotuwati shche 5 hilin.

Kangra in white wine

1 kg. Kangra, 10 other onion heads, 2 tablespoons of olia sleepyashnikovo, 1/2 liter of white wine, 4 - 5 tartar cloves, 2 tablespoons of ghee, 1 tablespoon of boroshna, black pepper and silt for relish. For embellishment: Boiled eggs.

Recipe for cooking:

Clean the kangra and add it with shrimps. Obmazhiti in roselin oil the cibuli head. Put some ribey on it, salt it, sprinkle it with black pepper and pour it over with wine, rub the chapel in front of you. Boil 30 chilin and cook on the dish. The sauce is dodati ghee і boronno, bred in a small amount of wine. Cook the sauce, do not get thick, and put it in a gravy boat. Decorate pidsmazhenu riba with dribbled cups of cool yauts and taxes.

Kangra baked goods

warehouse:
800 g Kangra, 12 bulbs cartopels, 3 tbsp. tablespoons of ghee, 4 fresh tomatoes, silt, greens, 1 glass of red sauce.

Recipe for cooking:

The young Kangras have good scrapes of mucus from the surface of the shkiri, pomiti, see the gut, cut their heads and wow again. Add 2 pieces per serving, make the call and in the middle with 1⁄2 cup butter, salt, put it in a pan and bake it in a roasted spirit, periodically turning it over and watering it with oil. Garniruvati Kangra with mashed potatoes, sprinkle the ribu with chervonim sauce, decorate with tomatoes, sprinkle with a green crop.

To trim the ribs, you need to see the fins, head, tail and skin, and then see the pulp from the backbone. Rashta for cooking food can be used for cooking soup.

Baked Shrimp Ribey Recipe

One of the most popular ways to prepare a congregation is to store it.

treba:
1 carcass of shrimp ribey;
6 cartoplin;
1 tomato;
1 cibulin;
50 ml of dry red wine;
3 tbsp. a spoonful of roselin oil;
50 g of solid sir;
1 h. A spoonful of dry basil;
1 tsp. A spoonful of dry thyme;
chalk pepper - for gusto;
sil for gusto.

Yak prigotuvati:

Clean the rib, wash it cold water and dry with papery servet.


Razrіzhte carcass in two parts, thin the skin, rub the bridles, rub with dry herbs.


Lightly grease the shrimp riba in baked roselin butter on both sides.


Pour wine into the frying pan, load the porridge with tsibula, stew all 5-7 khvili with a closed kryshka.

I have an oil-filled form for storing a viclate popping with a thin circle of cartoons.


From the top, wick the riba with the cibulei, put the cups of tomato on them and tidy up in the oven at 180 ° C for 40 chilines.


For 5 khvili before the end of the meal, sip the dish with a grated sire.

Shrimp ribby in batter recipe

Shutterstock

With a taste of Volodya, shrimp riba, baked in batter, you can serve it with a specially prepared sauce.

treba:
1 carcass congrio;
30 g wits;
30 g of beer;
2 eggs;
sil for gusto;
3 tbsp. the spoons are boron;
1 tbsp. a spoonful of lemon juice;
1 clove for an hour;
100 g olive oil for the sauce;
be-yak roslinnu olіya for lubrication;
parsley.

Yak prigotuvati:

1. With the peeled shrimp ribs, cut the ridge, divide them into shrimps by approximately 3 cm.

Salt and pour lemon juice over it, marinate over pivgodini.

Take one egg with tops, borosh and beer, then add it to the summe in a thick pint of beer.


You have to blame for the masa, for the density of the nagaduє sour cream, if there’s a rydkuvat, give more of it.

In the finished batter, sprinkle some ribbons, then grease them in hot oil.


Make a ready file on a papery servetka, and then you have taken in excess fat.


Put the ribs on the plate and pour over the sauce.

Prepare the sauce, roast the tea and drink it, and eat it with a drink.


The chasnikovo-zhovtkova masu should be remembered as a mikser, step by step they add 1 hour to her. A spoonful of olive oil. If you are crazy about biliy kolir, be careful with other parsley bites.

Yak knew more than one unattended animal - ribu kongrio. All at once she didn’t start kupuvati, so in the memory there was a negative hostility about the arrow-toothed halibuts (gidota ordera), the axis and the list of readings, as well as for the ribka and of what the її dyat.

In a few words: riba is called shrimp, for that, she's barbecued with rozheva, and for the savor won, nibito, shrimp nagadu. In New Zealand, they call tsyu riba a sea vugr, which is similar to her budova, and the zagala is a relative of moray eels!

Congrio - hizha riba, eating shrimp and crayfish-like, as well as riba. Ma visoku kharchov value:

Caloricity: 94 kcal.

Bilki: 19.1 m (~ 76 kcal)

Fat: 1.9 m (~ 17 kcal)

In carbohydrate: 0 m (~ 0 kcal)

Gotuwati can be done in a different way.

I bought frozen parts of the carcass, skin about 250 grams. Pleased with those who do not need special training (type of patron or cleaning).

Zabarvlennya at Congrio, really, nagaduє shrimp - her skin is also pink, only with dark beaches.

For the purity of the experiment (to evaluate it with a whole world of relish), it became known to put the riba in foliage in aerogril with a minimum of specialties: only a few lemon juice and pepper, temperature - 200 degrees, an hour - 20 chilines (the product was close to gram).

I ask you to vibrate for the quality of the photo: as if I did not change it all at once, but later, as you will be happy, there will be no more photography.

enemy:

The riba is very savory, highly juicy, the meat is soft and low, white color, At the same time, it is not fat.

There are even fewer kistok, only one ridge, but even more acceptable: there is a minimum of entrance.

I absolutely didn’t see a shrimp relish, I’ll call it no wonder. There is no strong ribbed smell, the chain is a great plus.

On the offensive, I smeared the riba in a very special way, dipping an egg and paniruvalny biscuits into the beat.

It might have been delicious, but it's a pity that the riba has lost its individuality, it has become just a banal smeared riba: the egg and paniruvannya have all been "pulled" on itself.

So it’s more beautiful for all the way to vibrate, and the taste of congre didn’t interrupt any of the products (for example, zakannya or tushkuvannya).

As soon as you put it on sale, you can courageously buy it. The parity is accepted (especially in the case of kryzhanoi): 250 rubles per kilogram, no heads or no tails.