We prepare classics correctly. An ear the ordinary.

16.08.08 / On kitchen / Author:
Tags: to prepare, fish, an ear

Who did not try in the life though time to an ear? Probably, all. After all this unsurpassed dish, which name, already lifts a spirit and renews in memory of memoirs of fires, shish kebabs and, of course, a guitar, it is considered simply excellent delicacy. Besides to eat to an ear on the bank of lake, a sheer pleasure, this penetration into the nature and feeling, that we all the same still its part. But here to prepare usual for an ear not all are able, therefore let's talk about the standard norms of preparation of this dish.

To cook ordinary to an ear it is possible from any fish who is had near at hand, but it is better, if it is lake. Only to use crucians and tenches, it is not recommended, though a crucian and the most widespread copy of our reservoirs, but from it unduly gives ooze, that at all does not do to an ear by a delicacy. When fish is found, we prepare water, groats (rice, millet), a potato, salt and we start to cook.

The sequence in different cooks can differ slightly, therefore those readers who cook usual to an ear a little differently let are not indignant. We took only one of ways. And so, we put on a fire water (it is possible and on a plate, after all the ear can prepare and houses)., approximately the quantity of water pays off with calculation of 1 litre on the person. Further while water is heated, we clean a potato. When water will begin to boil, we throw the cut potato in water, segments can to be crushed, as the classics demands the big pieces. Simultaneously with a potato we lower groats though it is possible to cook to an ear and without it. Potato calculation approximately 50-100 gramme on the person, that is on 1 litre of water, groats – 1 teaspoon. Any more it is not recommended, an ear should be not dense, it after all as soup, we remember, and waters should be much. Besides density generates other tastes and it is possible to spoil a dish.

Simultaneously, while the potato cooks, we prepare fish, is more truly done it earlier, after all the potato cooks very quickly. Fish in a preparation time it is cleared of scales, it is necessarily accurately deleted zjabra. Especially we pay attention on zjabra in such fishes as a perch, small fry, at them they very bitter. We clear fish of interiors, but here it is not necessary, is better them to put aside bubbles which help fishes to float, throw out, it will give special aroma an ear. And having cut fish large pieces, we shower in an ear if the potato is already almost ready. The main thing not to digest a potato, differently again we will receive porridge, instead of "soup".

Further there is a refuelling to taste. Here there is a salt, an onions, a bay leaf, pepper and other spices that will impact the relish. Only chemical additives are better be not to using, after all we do classical to an ear, natural and each gourmet will tell, that additives simply will spoil it. For what chemistry if we have an onions, a bay leaf etc., of what these most chemical additives consist. If all to taste is added, we wait, while will cook.

Define readiness on milky-white colour of meat and a well-known sign when crystalline lenses of fish eyes become white. It is all says, that the dish is ready.

Still, many fishermen, at last lower from a fire in a copper a birch candle end of a log. According to skilled, it becomes to give an ear aroma of a smoke that in an ear the fire was felt, but it at all so. Simply sometimes bile of fish from unfair cleaning or it is casual, gets in an ear and gives bitterness I observe. And the wood piece of coal, perfectly this smack kills. It is the true reason, after all sitting at a fire and so all will be impregnated by its smoke so, about aroma there can be no speech. And still, what difference, tradition is tradition, and it really gives a few taste of wood that gives the piquancy an ear. And when all is already ready, it is possible to display on plates.

It is accepted by rules, fish to spread separately, in a separate bowl, or on an oilcloth, even a paper it is possible, and in bowls to spill itself jushku. It is possible to make by tradition, and it is possible and to put in bowls, to everyone on a piece. In any case, an ear on the nature, besides, that very tasty dish, also a way to be more amicable. So, we get out on rest is more often and we cook to an ear that memoirs from in common prepared dish were only positive.