B-B-Q – так называется метод обращения с продуктами на свежем воздухе, придуманный американцами. Мясо, рыба никуда не нанизываются, а кладутся на решетку над углями и время от времени переворачиваются. Устройства для барбекю в России ласково зовут барбекюшницами. Это нечто вроде стационарного уличной или садовой печи-мангала, которая строится из кирпича или камня (вариаций немало). Есть и электрические «экземпляры». Кстати, хорошее слово для проверки степени алкогольного опьянения – быстро произнести «барбекюшница, барбекюшница, барбекюшница»… Это, как говорится, домохозяйкам на заметку.
Of course, this method is on the one hand, acivilized, »technologized», with another - romance in it much smaller. Do you want to - check: type in Internet search engine »kebab» system and »barbecue.» In the first case, will find, in addition uymy recipes, a lot of information about the traditions and even games, with which you can accompany cooking and eating barbecue. In the second - continuous quotations. »Buy a luxury barbecue!» Has anyone heard about elite barbecues?
However, there are some advantages overbarbecue. If you have your own house and yard, then the stationary oven BBQ greatly simplify the process of cooking outdoors. And labels pass the young heir to the soccer ball will not be able to destroy it just as easily as to overturn the BBQ (that leave all hungry, start a fire, spoil the holiday - delete as applicable).
Рыбацкая уха. For a true angler fishing without soup - likewedding without music. Experienced fishermen going fishing, take the fish with you. Nibble and catch today, there is no tomorrow, but »once a day the soup must be in the stomach.» Joking aside, it is the easiest fishing brings us back to the age-old traditions of food production: caught - ate.
100 g fishing soup contains: 8.5 g protein, 1.9 g fat and 4.3 g of carbohydrates. Calorie while is 67 kcal. glycemic index foods (http://health-you.ru/o-nas/glikemicheskij-indeks/) That make up the soup, low enough, so that the total figure for this dish is low - equal to 30. Depending on the recipe soup, these figures may vary.
By the way, until the XIX century, the word »ear» is not appliedexclusively to a fish. So called liquid component of any soup or stew. There is an old Russian saying: »though not Fish, and ushno» (in the sense of richness and satisfying). Navar in this case has a special role as a properly prepared the ear should not be anything hard, except for fish - a Succulent soup with golden roundels fat the size of a penny. She did not actually eat and drink, and even scoop, piping-hot, spoons.
These legends - bishop and triple Ushitsa. First, oddly enough, is prepared with chicken broth (apparently, the chef at that bishop was a great entertainer - but maybe the owner pick). How to cook a triple - now I tell all the details. The main rule: lots of fish - good and different! The only kind of in our latitudes, is unsuitable for fish soup - catfish.
First things first, rassortiruem catch: a third - a trifle (ruffs, perch and other »kids»). This is for a gain. Fill in the pot clean, preferably spring water and cook it fishes, unpolished, but thoroughly gutted and washed. Do not be afraid, that ruffs not washed slime - that she will give ear incomparable taste and aroma. Cook depending on the volume of 30-45 minutes.
Then change should be separated from the broth. Some simplify the process for fry cook in a gauze bag. In this case, the broth gets a unique bouquet of trace elements contained in the »hebeshnoy» fabric. it is necessary to us? It is better to give yushke settle and neat pour into another pot. As there is no other bowler? A tea from a thermos really going to drink? ..
Throw small things for the joy of forestsinhabitants. Put in half of the remaining fish yushku - cleaned, gutted, washed and, if necessary, cut into large chunks (until the broth is settled exactly what we are doing). For the density of broth is added swim bladders and ribbons of fat bryushek wisely saved during gutting. Also put to the largest bulb, which only managed to get it (it should be cut into four parts toward the spine, but not until the end, so as not falling apart), a large peeled carrots (also entirely), a small piece of celery or parsley, salt. On low heat cook the ear no more than 30 minutes and strongly hold on domestic habits to stir, and the pieces of fish iskroshatsya. Instead, a little turn and shake the pot - so nothing will burn.
Ready? Take out pieces of fish, once dosalyvaem them untilhot (will go as the second course). The rest of the pot are laying large pieces of the fish (whether it is necessary to explain that there are very large and bred specimens?) And cook until tender. This ear does not like spices. Grief-chef, crept to the bowler with the bay leaves, dill and parsley, it is necessary to stop in time. Explain to him that these spices have a sharp specific smell, interrupting the actual flavor of the fish. Suitable spices can put just a little bit, at the very end of cooking. Perch permitted and even good to add a slice of lemon or a slice of salted cucumber, a few leaves of sorrel and garlic clove (acidity can add peeled, chopped tomato quarters). Delicious!
Many people know that before the end of cooking in the soupshould pour a glass of vodka. It is not forbidden. And you can add haze: take out of the fire birch Poleshko and well-charred smoldering end neatly »poke» in yushku. Pshshsh! Wuhu we do not learn: Add new, specific, but a pleasant fragrance. It remains only to remove the pot from the heat, cover, wrap in something warm (jacket, blanket) and wait for 15 minutes until the infusion. And then - on the plates and spoons, spoons!
I tell you a secret: do not be afraid to make a mistake in the preparation. While you are preparing your ear »is correct», the fresh air and dancing mosquitoes catch up such an appetite that any brew goes with a bang. But it is better to make it tasty, is not it?
