고등어 초절임 만드는 방법

고등어 절임을 만드는 방법을 알아볼게요.

재료:

작은 조각으로 자른 고등어 필레 2개
화이트 와인 식초 1컵
물 1/2컵
설탕 2큰술
소금 1큰술
얇게 썬 양파 1/2개
다진 마늘 2쪽
월계수 잎 2장
통 검은 통후추 1작은술

 

지침:

고등어 필레 준비부터 시작하십시오. 필레를 헹구고 종이 타월로 두드려 말립니다. 필레를 작은 조각으로 자르고 뼈와 피부를 제거하십시오.

냄비에 화이트 와인 식초, 물, 설탕, 소금, 양파, 마늘, 월계수 잎, 검은 통후추를 넣고 섞습니다. 혼합물을 끓인 다음 열을 줄이고 약 5 분 동안 끓입니다.

고등어 필레 조각을 유리 또는 세라믹 접시에 담습니다.

뜨거운 피클링 액체를 고등어 필레 위에 붓고 완전히 덮이도록 합니다. 접시를 실온으로 식히십시오.

플라스틱 랩이나 뚜껑으로 접시를 덮고 냉장고에 넣으십시오. 고등어 장아찌를 최소 24시간, 더 강한 맛을 내려면 최대 3일 동안 담가두세요.

제공하려면 액체에서 절인 고등어를 제거하고 월계수 잎과 통후추를 버립니다. 얇게 썬 양파와 신선한 허브를 곁들인 차가운 고등어를 서빙하세요.

절인 고등어는 냉장고에 최대 일주일 동안 보관할 수 있습니다. 맛잇게 먹어용

 

 

Here's a recipe for making pickled mackerel:

Ingredients:

• 2 mackerel fillets, cut into small pieces
• 1 cup white wine vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Instructions:

1. Begin by preparing the mackerel fillets. Rinse the fillets and pat dry with a paper towel. Cut the fillets into small pieces, removing any bones and skin.
2. In a saucepan, combine the white wine vinegar, water, sugar, salt, onion, garlic, bay leaves, and black peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
3. Place the mackerel fillet pieces into a glass or ceramic dish.
4. Pour the hot pickling liquid over the mackerel fillets, making sure they are fully covered. Let the dish cool to room temperature.
5. Cover the dish with plastic wrap or a lid, and place it in the refrigerator. Let the mackerel pickle for at least 24 hours, or up to 3 days for a stronger flavor.
6. To serve, remove the pickled mackerel from the liquid and discard the bay leaves and peppercorns. Serve the mackerel cold with some sliced onion and fresh herbs.

Pickled mackerel can be stored in the refrigerator for up to a week. Enjoy!