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เอื้อยเก๋เองจ้า
เอื้อยเก๋เองจ้า

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Pung Mon orange fish. Zab. 1 kg salmon belly fin 1 / 2 tablespoon salt 1 teaspoon noir powder Seasoning powder 1 shop

4/20 Edited to

... Read moreถ้าใครเสิร์ช “วิธีทำปลาส้ม” แล้วอยากได้แบบทำตามง่ายๆ เราทำเป็นปลาส้มพุงม่อน/ปลาส้มพุงแซลมอนจากครีบพุงแซลมอน บอกเลยว่าอร่อยนัว มันๆ แบบพุงแซลมอนเข้ากับความเปรี้ยวมากค่ะ 1) เตรียมวัตถุดิบและความสะอาด - ครีบพุงแซลมอน 1 กก. ล้างเร็วๆ แล้วซับให้แห้งมากๆ (สำคัญเลย น้ำเยอะจะทำให้เสียไว) - กระเทียม 150 กรัม ปอกแล้วตำ/ปั่นหยาบ - ข้าวเหนียวนึ่ง 150 กรัม พักให้เย็นก่อน (ถ้าร้อนจะทำให้เนื้อปลาเละ) - เกลือ 1/2 ช้อนโต๊ะ + ผงนัว 1 ช้อนชา + ผงปรุงรส 1 ช้อนชา + น้ำตาล 1 ช้อนชา 2) คลุกเครื่องให้เข้ากัน ใส่ปลาในชามใหญ่ ตามด้วยเกลือ ผงนัว ผงปรุงรส น้ำตาล คลุกพอทั่วๆ จากนั้นใส่ข้าวเหนียวนึ่ง (บี้ให้กระจาย) และกระเทียม คลุกอีกรอบให้เข้ากันดี ข้าวเหนียวเป็นตัวช่วยให้เกิดการหมักและได้รสเปรี้ยวแบบปลาส้มค่ะ 3) เทคนิคการหมักให้เปรี้ยวกำลังดี - ใส่ในกล่อง/ถุงซิปล็อก กดให้แน่น ไล่อากาศออกให้มากที่สุด ปิดฝาให้สนิท - หมักอุณหภูมิห้องประมาณ 1–2 วัน (อากาศร้อนจะเปรี้ยวเร็ว) - วันที่ 2 แนะนำเปิดชิม/ดมกลิ่นนิดนึง ถ้าได้เปรี้ยวหอมแล้วให้ย้ายเข้าตู้เย็นทันทีเพื่อชะลอความเปรี้ยว 4) รู้ได้ไงว่าปลาส้มใช้ได้แล้ว? กลิ่นจะออกเปรี้ยวหอมกระเทียม ไม่เหม็นฉุนผิดปกติ เนื้อปลาจะเริ่มแน่นขึ้น และรสจะเปรี้ยวเค็มนัวๆ ถ้าเปรี้ยวจัดไปให้เก็บตู้เย็นเร็วๆ หรือเอาไปปรุงสุกเลยค่ะ 5) ไอเดียกินให้อร่อย (แบบทำง่าย) - ทอดไฟกลางให้เหลืองกรอบนอกนุ่มใน กินกับข้าวสวยร้อนๆ - ย่าง/อบก็ได้ ลดความมันลงนิดนึง - จิ้มน้ำจิ้มแจ่ว หรือกินกับผักสด (กะหล่ำปลี แตงกวา) คือเข้ากันมาก ทิปเล็กๆ จากที่ทำบ่อย: ซับปลาให้แห้งก่อนหมัก, ใช้ภาชนะสะอาด และพอได้รสเปรี้ยวที่ชอบแล้วรีบแช่เย็น จะคุมรสได้ดี ปลาส้มพุงม่อน/ปลาส้มพุงแซลมอนจะออกมันๆ นัวๆ แซ่บสมชื่อเลยค่ะ

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HOMEMADE BLACKENING SEASONING!
EILEEN'S RECIPE>>>> www.everydayeileen.com
marybowling698

marybowling698

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