Cov ntses kub: ua noj tshuab, zaub mov txawv rau cov kua ntses nyuaj

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Cov kua ntses kub nyob hauv qhov chaw tseem ceeb ntawm ntau hom kua seasonings. Lawv peculiarity yog tias lawv tau txais kev pab tsuas yog cov tais diav kub, thaum txias tsis tso cai, vim tias ob qho tib si aroma thiab saj tau ploj. Lub tshuab ntawm lawv cov kev npaj muaj nyob rau hauv cua sov ob peb los yog tag nrho cov khoom xyaw. Txhawm rau siv cov kua txob kub, nws yog ib qho tseem ceeb kom paub yuav ua li cas faib sijhawm rau lawv cov kev npaj.

Sauces tso cai rau koj ua cov tais diav los ntawm tib cov khoom uas sib txawv kiag li ntawm qhov tsos thiab saj. Tag nrho cov kub filling yog conditionally muab faib ua liab thiab dawb. Qhov nrov tshaj plaws yog dos, "nqaij kua txiv", classic creamy, txiv lws suav, qaub cream, bechamel, liab qab zib thiab qaub, bolognese, nceb thiab lwm yam.

Composition

Npaj cov kua ntses kub raws li butter, mis nyuj, qe qe, muaj zog broths (nqaij, nceb, zaub, ntses).

Raws li cov khoom ntxiv hauv cov kua ntses npaj rau ntawm cov kua zaub, laurel yog sivnplooj, dill, peppercorns, parsley.

Qe thiab butter hnav khaub ncaws yog qhov nyuaj ua noj ntau dua li cov qe thiab butter tuaj yeem sib cais ntawm qhov kub thiab txias.

Cov hmoov nplej yog ntxiv rau cov mis nyuj los yog cov kua nplaum nplaum thiab ua ntej kib.

Ntse

1. Txhawm rau npaj cov kua qab zib nyuaj, koj xav tau ib lub tais me me, tuab hauv qab. Nws tuaj yeem yog lub lauj kaub los yog saucepan.
2. Yog cov ntses siav ua ntej noj mov, cia rau hauv chav da dej txhua lub sijhawm.
3. Txhawm rau zam kev tsim cov yeeb yaj kiab ntawm nws qhov chaw, nws yuav tsum tau nplawm tas li. Txog qhov kawg no, koj tuaj yeem ntxiv ib daim butter rau cov ntses tiav.
4. Qee cov kua ntses tsuas yog rov ua dua ib zaug tom qab txias. Reheating tuaj yeem ua rau cov tais diav, ua rau nws tsis haum rau kev noj.
5. Txhua cov ntses kub muaj nws tus kheej qhov kub thiab txias: qe thiab butter sauces tuaj yeem ua kom sov tsis siab tshaj 65 degrees; txhaws hauv nqaij los yog ntses broth - tsis siab tshaj 80 degrees; mis nyuj cov kua mis yuav txias; qab zib - ntawm 60 txog 70 degrees.
6. Lub txee lub neej ntawm cov khoom kub kub kuj nyob ntawm lawv cov muaj pes tsawg leeg: roj, qe, qab zib "nyob" rau ntau tshaj 1.5 teev; sauces on broths - tsis pub ntev tshaj 4 teev; Cov khoom noj siv mis tuaj yeem kav tsis ntev tshaj ib hnub.

Ib yam uas feem ntau yog dos. Nws yog pab nrog meatballs, kib siab, cutlets, stew.

Kev ua cov kua ntses kub raws lihneev taw:

• ob khob nqaij qaib;
• ib thiab ib nrab tablespoons butter;
• ob dos;
• ib tablespoon hmoov;
• ob tablespoons vinegar;
• qab zib, ntsev, kua txob, parsley.

ua noj xaj:

1. Chop cov dos finely, kib hauv butter, ntsev, qab zib thiab kua txob, ces kib rau peb feeb.
2. Ntxiv vinegar rau dos, ua noj kom txog thaum cov kua evaporates thiab tau txais qhov sib xws ntawm qaub cream.
3. Fry cov hmoov nplej hauv butter hauv lub lauj kaub frying, ncuav lub broth rau hauv nws, boil, ces lim.
4. Muab cov hmoov sib tov sib xyaw thiab hmoov nplej kib hauv butter nrog dos-vinegar loj, ntxiv parsley, sib tov thiab ua noj rau li 10 feeb. Thaum kawg ntawm kev ua noj, muab butter rau hauv cov ntses, yog tias tsim nyog, ntsev, kua txob thiab ntxiv qab zib.

Red sauce

Red sauces tau txais kev pab nrog hnyuv ntxwm thiab hnyuv ntxwm, liab ci thiab stewed nqaij, azu, nqaij patties, stews, thiab lwm yam. Txhawm rau npaj cov ntses kub, koj yuav xav tau cov khoom nram qab no:

• ob khob nqaij qaib (muaj zog pob txha nqaij siav nrog cov hauv paus hniav zoo tshaj plaws);
• ib tablespoon hmoov;
• ib thiab ib nrab tablespoons butter;
• carrot;
• bulb;
• tablespoon txiv lws suav puree;
• bay nplooj;
• ob spoonfuls of grape wine;
• parsley cag;
• ntsev;
• peppercorns.

Ua noj:

1. Chop dos, parsley, carrots thiab kib hauv roj.
2. Nyob rau hauv ib lub tais hnyav-hauv qab, kub ib diav ntawm butter, ntxiv ib spoonful ntawm hmoov, Fry nrog tas li stirring kom txog thaum brownish.
3. Muab txiv lws suav puree, ncuav rau hauv broth, sib tov zoo, ua ke nrog roasted cag thiab dos, ntxiv parsley thiab kua txob, muab on tsawg tshav kub thiab simmer rau txog ib nrab ib teev.
4. Muab ntsev, lim, ncuav rau hauv cov txiv hmab txiv ntoo muaj zog. Sib tov cov hauv paus hniav thiab muab tso rau hauv sauce, ntxiv butter, mix.

Ua ntej npaj cov ntses kub, kom koj txoj haujlwm tsis muaj txiaj ntsig, koj yuav tsum suav nws lub sijhawm ua haujlwm thiab ntim.