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Charging your phone from your computer. How to charge an Android smartphone or tablet correctly - instructions and useful tips

Anchovies are a rather expensive overseas delicacy, a small jar costs a lot of money, but anchovies can be prepared at home, and it turns out tasty and ten times cheaper. In addition, it’s easy to adjust the salt to your taste (commercial anchovies are terribly salty). Let's look at the recipe on how to cook anchovies at home.

Ingredients:

  • 1 kg. fresh anchovy
  • 1 l. water
  • 1 cup sea salt
  • 1 tbsp. Sahara
  • vegetable oil
  • To make anchovies, we need fresh anchovy, this fish is also called boqueron, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, firm, with whole bellies.
  • What is the best way to pickle anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, anchovy turns out to be quite dry and dense; not everyone likes this anchovy.
  • I prefer to salt anchovy in brine. Salted anchovy turns out to be more juicy and tender, it goes great both for canapés and appetizers, and with boiled potatoes with... yes, you thought correctly, with itself, with vodka))).
  • So, we hide the anchovy in the refrigerator for a while, and we ourselves will prepare the brine. If you manage to buy frozen anchovy, then defrost it slowly in the refrigerator.
  • Pour 1 liter of water, add 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra or iodized salt is not suitable).

  • Add 1 tablespoon of sugar.

  • Bring the water to a boil; salt and sugar should dissolve. Leave the brine to cool.
  • Take the anchovy out of the refrigerator and rinse the fish in cold water. No need to remove heads or entrails!
  • Place the anchovy in the brine, which has cooled to room temperature.

  • The brine should completely cover the fish.

  • We put a weight on top, it can be an ordinary plate or saucer.

  • Place the vessel with anchovy in the refrigerator overnight (12 hours). When salted for 12 hours, the anchovy is of medium salinity. Depending on desired result reduce or increase the salting time. To obtain traditional salted anchovies, salt for 24 hours.
  • After this, we clean the fish: remove the heads and bellies. We wash the salted anchovy in cold water. That's all, the delicious salted anchovy is ready. By the way, you can serve it this way, just lightly drizzling it with olive oil, or you can, following tradition, remove the spines and serve one fish fillet (the tails are not removed).

  • To store salted anchovy, put it in a jar and fill it with vegetable oil(preferably olive), cover with a lid and put in the refrigerator. But for the sake of fairness, I must say: do not rush to hide home-made anchovies in the refrigerator, they will come to eat them very quickly))))
  • As you can see, salting anchovy, that is, preparing anchovies, is very, very simple. Therefore, before the holidays, buy a kilogram of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

Hamsa, as well as boqueron, less commonly sprat, are called medium-sized fatty fish. Salted products can be purchased at the store. But by salting the fish with your own hands, you can get a more tender and delicious product. There is nothing complicated about how to salt anchovy.

Preparing fish and a simple method of salting

Before you start salting the fish, the carcasses are washed in ice water. To allow the water to drain, the product will sit for some time in a colander located over a saucepan or bucket. Before salting, it is advisable to remove the heads of the fish and gut the insides.

Tip: Frozen anchovy is defrosted at room temperature.

Before you start salting boquerones using a simple method, you need to arm yourself with a large, clean and dry bowl and prepare the carcasses, which should be placed in the bowl so that you get a thin layer of anchovy.

Coarse salt is taken, poured into an even layer on the fish, after which the ingredients are mixed and the anchovy is placed on the refrigerator shelf for a couple or three hours. After this, you should wash off the salt, and you can serve lightly salted anchovy to the table. If you wish, you can keep the fish carcasses in salt longer.

Quick salting

There are times, for example, when guests arrive, when anchovy at home needs to be salted quickly. Take a deep bowl or plastic container, place anchovy in it and fill it with table salt(400 or 500 grams). Add 30 grams of granulated sugar. Take a medium-sized lemon, squeeze out the juice, and pour it into the fish. Everything gets mixed up.

The salted products should stand in the room for half an hour, after which the fish in the container is additionally packaged in a plastic bag and kept in the refrigerator for about two hours. After the required time has passed, the product is taken out, washed in water, dried and consumed.

Spicy pickling

Before salting, the carcasses are washed and gutted. Place the fish in a clean, dry piece of enamelware and sprinkle with coarse salt, which may require 100 or 300 grams, depending on preference. You can add different spices, but the amount should be within one or two teaspoons. The composition is mixed. The products, crushed under pressure, are left in the refrigerator for 2 days. Before eating, boquerons are washed, and if the fish is salty, it is soaked in cool water.

Tip: To store anchovy for a month, it should be placed in a glass jar, having previously sterilized the container. Vegetable oil is poured on top.

Homemade Anchovies Recipe

Anchovy from the store is expensive, and factory-made products are too salty, so it’s better to salt anchovy yourself.

To prepare anchovies you will need: a kilo of fresh anchovy fish, water (liter), sea salt (250 grams), a large spoon of granulated sugar and a little vegetable oil.

Advice: When choosing anchovy in the supermarket, look at the fresh, plump fish. The bellies of the carcasses must be intact.

Anchovies can be salted, referring to different techniques. If you use the dry method, the fish will be dry and dense. To obtain juicy and tender fish, anchovy is prepared with brine. Frozen seafood gradually thaws in the refrigerator compartment.

While the fish is in the refrigerator, they are preparing saline solution. They pour it into the water sea ​​salt. If there are no sea crystals, take a large one rock salt. Iodized ones are not used. Sugar is poured into a container with salted water. Bulk products are dissolved. When the liquid boils, remove the pan from the heat and allow the brine to cool.

The boqueron is taken out from the refrigerator shelf and washed under running water. cold water. The carcasses are left whole, with heads and entrails. Fill the raw material with brine at room temperature so that the fish drowns in it. Cover the container with the product with a plate so that it lightly presses down the fish as a pressure. The boquerones should be kept on the refrigerator shelf for half a day; the fish will be medium salted. For lightly salted food, the holding time is reduced by several hours. To get traditional anchovies, anchovies are salted for 24 hours.

Tip: Salted anchovies have a wide range of uses. Anchovy makes delicious canapés and snacks; fish is good with boiled potatoes and vodka.

Before use, salted sprat must be cleaned by removing the heads and belly parts. Cold water is used to wash fish. You can put anchovy on the table, watered a small amount olive oils. You can only use fish fillets, separating the backbone from each carcass, but the tail of the anchovies always remains.

After the fish has been salted, it can be placed in glass jars and poured on top olive oil, put the lid on. The products will be stored in the refrigerator for a month.

This question is asked by users who, for example, do not have the ability to charge their mobile device from the network due to, say, loss of the charger. However, there is a computer or laptop nearby, why not “charge” from it? Is it possible to do this, what are the pitfalls?

Have you noticed that when you connect your smartphone to your computer, it immediately starts charging? Due to certain features, charging a device from a USB port takes much longer, but after some time the smartphone will still charge. There are no contraindications against charging from the USB port of a computer or laptop, although there is an opinion among experts that a smartphone charged from a USB port rather than from the mains will discharge a little faster.

What happens? It turns out that you can charge your smartphone from a computer, although it is preferable to do this from a network charger. By the way, please note that this only applies to phones and smartphones. As for tablets, some models do not charge via USB at all. There are no such problems with smartphones.

By the way, one more interesting point. It is believed that the USB ports that are on the front of the case system unit, cannot provide the necessary current to charge a smartphone - it will charge, but this process will take long hours expectations. In addition, there is an opinion that charging in this case may have a negative effect on the device’s battery, although this may not be noticeable immediately, but several months or even years after the start of use. Conclusion - it is better to use USB ports that are located on back wall system unit.

Another question is whether it is possible to charge the device overnight from a USB port? This question is asked for the reason that the batteries of some mobile devices sometimes simply burn out when charging for a long time. Modern devices This is not a threat, since they use a special control chip that monitors both energy consumption and its supply. If charger is working properly and there are no problems with the control chip, charging the smartphone will automatically stop as soon as it is 100% charged. And no matter how much you charge your smartphone from the network or USB port, it will not charge beyond the specified threshold.

Bottom line. You can charge your smartphone or phone from a USB port, but it is better to use charging from the network. There should be no problem when charging from USB, as long as the device charges overnight.