N\u00ebse doni q\u00eb sal\u00e7i\u00e7et t\u00eb mos \u00e7ahen gjat\u00eb skuqjes, provoni k\u00ebt\u00eb metod\u00eb t\u00eb thjesht\u00eb p\u00ebrgatitjeje. Ato mbeten t\u00eb buta, l\u00ebngshme dhe plot shije.<\/p>\n\n\n\n
Skuqja e sal\u00e7i\u00e7eve\u00a0duket t\u00eb jet\u00eb nj\u00eb nga detyrat m\u00eb t\u00eb thjeshta n\u00eb kuzhin\u00eb – thjesht hidhini n\u00eb tigan dhe prisni q\u00eb t\u00eb marrin nj\u00eb ngjyr\u00eb t\u00eb bukur. Por pastaj ndodh ajo q\u00eb t\u00eb gjith\u00eb duan t\u00eb shmangin: cipa \u00e7ahet, l\u00ebngjet dalin jasht\u00eb dhe mishi humbet at\u00eb l\u00ebngshm\u00ebri q\u00eb i b\u00ebn sal\u00e7i\u00e7et kaq t\u00eb njohura. N\u00ebse doni q\u00eb\u00a0sal\u00e7i\u00e7et t\u00eb mos shp\u00ebrthejn\u00eb gjat\u00eb p\u00ebrgatitjes<\/strong>\u00a0, ekziston nj\u00eb truk i thjesht\u00eb q\u00eb ndryshon metod\u00ebn e skuqjes.<\/p>\n\n\n\n N\u00eb vend q\u00eb t\u00eb hedhin vaj menj\u00ebher\u00eb, shefat e kuzhin\u00ebs me p\u00ebrvoj\u00eb p\u00ebrdorin nj\u00eb l\u00ebng tjet\u00ebr q\u00eb i ndihmon sal\u00e7i\u00e7et t\u00eb q\u00ebndrojn\u00eb l\u00ebngshme nga brenda dhe t\u00eb marrin nj\u00eb kore t\u00eb p\u00ebrsosur nga jasht\u00eb.<\/p>\n\n\n\n Kur sal\u00e7i\u00e7et e ftohta vendosen direkt n\u00eb nj\u00eb tigan t\u00eb nxeht\u00eb me vaj, mb\u00ebshtjell\u00ebsi i jasht\u00ebm shtr\u00ebngohet shpejt. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, brenda krijohen presion dhe nxeht\u00ebsi, k\u00ebshtu q\u00eb l\u00ebngjet k\u00ebrkojn\u00eb nj\u00eb dalje.<\/p>\n\n\n\n Rezultati shpesh \u00ebsht\u00eb sal\u00e7i\u00e7e t\u00eb thyera, mish m\u00eb i that\u00eb dhe nj\u00eb tigan plot me yndyr\u00eb. Problemi nuk \u00ebsht\u00eb vet\u00ebm cil\u00ebsia e sal\u00e7i\u00e7eve – shpesh \u00ebsht\u00eb metoda e p\u00ebrgatitjes q\u00eb b\u00ebn ndryshimin m\u00eb t\u00eb madh.<\/p>\n\n\n\n N\u00eb vend t\u00eb vajit, hidhni uj\u00eb t\u00eb zakonsh\u00ebm n\u00eb nj\u00eb tigan t\u00eb ftoht\u00eb. Mjafton t\u00eb mbuloj\u00eb fundin, ose rreth 100 deri n\u00eb 150 ml, var\u00ebsisht nga madh\u00ebsia e tiganit.<\/p>\n\n\n\n Renditni sal\u00e7i\u00e7et, ndizni sob\u00ebn n\u00eb temperatur\u00eb mesatare dhe l\u00ebrini t\u00eb ngrohen ngadal\u00eb.<\/p>\n\n\n\n Me k\u00ebt\u00eb metod\u00eb p\u00ebrgatitjeje, sal\u00e7i\u00e7et nuk shp\u00ebrthejn\u00eb sepse ato ngrohen gradualisht dhe nuk ka shtr\u00ebngim t\u00eb menj\u00ebhersh\u00ebm t\u00eb membran\u00ebs. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, ato i ruajn\u00eb l\u00ebngjet e tyre dhe mbeten shum\u00eb m\u00eb l\u00ebngshme sesa kur i vendosni menj\u00ebher\u00eb n\u00eb vaj t\u00eb nxeht\u00eb.<\/p>\n\n\n\n Kur uji avullohet plot\u00ebsisht, nga sal\u00e7i\u00e7et del yndyra natyrale, e cila m\u00eb pas fillon t\u2019i skuq\u00eb. Ato marrin nj\u00eb ngjyr\u00eb t\u00eb art\u00eb t\u00eb k\u00ebndshme, nj\u00eb kore krokante dhe mbeten t\u00eb buta nga brenda.<\/p>\n\n\n\n P\u00ebrgatitja \u00ebsht\u00eb e thjesht\u00eb:<\/p>\n\n\n\n Gj\u00ebja m\u00eb e r\u00ebnd\u00ebsishme \u00ebsht\u00eb t\u00eb mos nxitoheni. Nj\u00eb temperatur\u00eb e lart\u00eb e jashtme shpesh krijon problem, nd\u00ebrsa ngrohja graduale ruan shijen dhe l\u00ebngshm\u00ebrin\u00eb.<\/p>\n\n\n\n Shum\u00eb njer\u00ebz kan\u00eb zakon ta shpojn\u00eb sal\u00e7i\u00e7en p\u00ebr ta \u201cpjekur m\u00eb mir\u00eb\u201d, por ky \u00ebsht\u00eb nj\u00eb nga gabimet m\u00eb t\u00eb zakonshme.<\/p>\n\n\n\n \u00c7do vrim\u00eb n\u00eb membran\u00eb lejon q\u00eb l\u00ebngjet t\u00eb dalin gjat\u00eb pjekjes. N\u00eb vend t\u00eb nj\u00eb kafshate l\u00ebngshme, merrni mish m\u00eb t\u00eb that\u00eb dhe m\u00eb pak shije.<\/p>\n\n\n\n Kur uji t\u00eb jet\u00eb avulluar plot\u00ebsisht dhe sal\u00e7i\u00e7et t\u00eb fillojn\u00eb t\u00eb skuqen n\u00eb yndyr\u00ebn e tyre, mund t\u00eb shtoni pak mustard\u00eb ose nj\u00eb lug\u00eb \u00e7aji mjalt\u00eb.<\/p>\n\n\n\n Mjalti do t\u00eb shtoj\u00eb nj\u00eb \u00ebmb\u00eblsi t\u00eb leht\u00eb dhe do t\u00eb ndihmoj\u00eb n\u00eb krijimin e nj\u00eb kore t\u00eb k\u00ebndshme t\u00eb karamelizuar, nd\u00ebrsa mustarda do ta pasuroj\u00eb shijen.<\/p>\n\n\n\n Ky truk i vog\u00ebl nuk k\u00ebrkon p\u00ebrb\u00ebr\u00ebs t\u00eb ve\u00e7ant\u00eb dhe mund ta ndryshoj\u00eb plot\u00ebsisht rezultatin.<\/p>\n\n\n\n Sal\u00e7i\u00e7et e mira nuk k\u00ebrkojn\u00eb p\u00ebrgatitje t\u00eb nd\u00ebrlikuar. Gj\u00ebja m\u00eb e r\u00ebnd\u00ebsishme \u00ebsht\u00eb q\u00eb ato t\u00eb mos ekspozohen ndaj temperaturave t\u00eb papritura dhe t\u00eb tep\u00ebrta.<\/p>\n\n\n\nPse sal\u00e7i\u00e7et \u00e7ahen gjat\u00eb skuqjes?<\/strong><\/h2>\n\n\n\n
Nj\u00eb truk me uj\u00eb q\u00eb ruan l\u00ebngshm\u00ebrin\u00eb<\/strong><\/h2>\n\n\n\n
Si t\u00eb skuqni si\u00e7 duhet sal\u00e7i\u00e7et<\/strong><\/h2>\n\n\n\n
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Mos i shponi sal\u00e7i\u00e7et me pirun<\/strong><\/h3>\n\n\n\n
Si t\u00eb keni nj\u00eb mbules\u00eb edhe m\u00eb t\u00eb bukur<\/h3>\n\n\n\n
Nj\u00eb m\u00ebnyr\u00eb e leht\u00eb p\u00ebr sal\u00e7i\u00e7e l\u00ebng\u00ebse \u00e7do her\u00eb<\/strong><\/h2>\n\n\n\n