Ciav nqaij npuas

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

Cov nqaij npuas yog cov zaub mov uas ib txwm ua rau lub rooj noj mov, ntawm lub tuam txhab loj sib sau ua ke. Nws tau txais kev pab kub los yog txias. Raws li ib tug zaub mov tseem ceeb, boiled nqaij npuas yog pab nrog ib sab phaj. Nyob rau hauv daim ntawv ntawm cov khoom noj txom ncauj txias, cov nqaij no hloov cov nqaij yuav khoom thiab cov hnyuv ntxwm txiav.

Yuav ua li cas

Nqaij cov khoom siv tau los ua noj txij thaum Nrab Hnub nyoog. Nrog kev pab ntawm cov txuj lom, nqaij npuas kib, zaub, dos, qej, keeb kwm, berries thiab txiv hmab txiv ntoo, nws muaj peev xwm tig nqaij qhuav ntawm qus qus qus mus rau ib tug muaj kua, mos thiab appetizing tais: hare, mos lwj, qus boar, elk.

Tau ntau pua xyoo, cov khoom siv tseem yog cov txheej txheem nrov ntawm cov kws ua zaub mov noj uas tsis yog cov nqaij qhuav xwb (nqaij nyuj, luav, qaib ntxhw, dub grouse, hazel grouse, partridge, pheasant, capercaillie) kom nws mos, tab sis kuj fatty. nqaij los txhim kho saj zoo. Cov txheej txheem no kuj yog siv los ua noj nqaij qaib, ntses, txawm tias hnyuv ntxwm thiab hnyuv ntxwm. Lawv muab txiv lws suav, eggplants, zucchini, qos yaj ywm. Rau qhov no, tsis yog siv cov khoom siv nkaus xwb, tab sis kuj yog cov txiv hmab txiv ntoo txawv.

Kev quab yuam yog ua nyob rau hauv ob txoj kev:

• ua ntej kev kho cua sov;
• ua ntej pickling.

Nqaij marinated nrog txuj lom, qej thiab tshuaj ntsuab rau teev, squirts kua txiv thiab melts hauv koj lub qhov ncauj.

Ib qho khoom noj khoom haus npaj raws li tag nrho cov kev cai hloov mus ua ib qho delicacy tiag tiag, nws zoo li ci thiab qub, yog li nws feem ntau npaj rau lub rooj festive lossis txais qhua.

Txoj Cai Tswjfwm

Muaj qee cov cai rau kev npaj cov nqaij. Kev siv tshuab ua noj yuav tsum ua raws li cov hauv paus ntsiab lus.

Kev quab yuam yuav tsum tau ua raws li cov fibers. Nyob rau hauv cov ntaub ntawv no, thaum txiav cov tiav lawm tais hla lub fibers, zoo zoo txiav bar ntawm zaub thiab nqaij npuas kib yuav tsis poob tawm ntawm cov nqaij, tab sis yuav ua ib tug kho kom zoo nkauj ntawm nws txiav nyob rau hauv daim ntawv ntawm ci inclusions-cubes.

Kev quab yuam yog nqa nrog rab riam uas ntev thiab nqaim. Nrog nws cov kev pab, ib tug sib sib zog nqus puncture yog ua nyob rau hauv cov nqaij, ces lub riam yog me ntsis scrolled, expanding lub ntev recess ua. Yog tsis tshem tawm riam, ib daim hlab ntawm nqaij npuas kib, qej, carrots los yog lwm yam zaub raug thawb raws nws cov hniav. Txhawm rau muab cov zaub mov zoo tshaj plaws juiciness, punctures yog ua los ntawm ib qho me me ntawm ib leeg.

Nws yooj yim dua los ua cov txheej txheem ua noj tsis yog nrog rab riam, tab sis nrog cov khoom tshwj xeeb uas yooj yim tho qhov tuab ntawm cov nqaij:

• koob (txoj hlua);
• tus kws ua zaub mov riam nrog puag ncig thiab serrated ntug.

Lawv siv tib yam liriam chav ua noj zoo tib yam: ib daim ntawm cov nqaij ntshiv, cov khoom npaj rau cov khoom yog muab tso rau hauv cov txiav tsim.

Cov khoom xyaw tseem ceeb

Cov khoom xyaw tseem ceeb hauv kev ua noj cov nqaij yog:

1. Nqaij nws tus kheej. Feem ntau, nws qhov hnyav txawv ntawm 0.5 txog 1.5 kg.
2. Shpik. Salo yog xav tau yog tias cov nqaij qhuav. Yog tias nws twb rog thiab muaj kua hauv nws tus kheej, koj tuaj yeem ua yam tsis muaj cov khoom no.
3. zaub. Kev xaiv ntawm cov khoom no yog txiav txim los ntawm tus kws ua zaub mov nws tus kheej. Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias cov khoom xyaw no yuav tsum muab cov zaub mov juiciness thiab brightness, enrich lub saj. Yog li ntawd, carrots feem ntau siv. Nws ci txiv kab ntxwv xim zoo nkaus li elegant.
4. Qej muab cov zaub mov tshwj xeeb. Nws yog siv rau cov khoom ntim, txiav rau hauv qhov nqaim.
5. Spices. Lawv tuaj yeem muab ntxiv rau saj, coj mus rau hauv tus account qhov nyiam ntawm tus ua noj thiab cov qhua rau cov zaub mov npaj. Feem ntau siv Provence tshuaj ntsuab, thyme, basil, oregano, kua txob, paprika. Koj tuaj yeem siv improvised txhais tau tias los ntawm koj lub vaj: cherry lossis horseradish nplooj. Koj tsis tuaj yeem siv cov txuj lom, txwv koj tus kheej rau ntsev lossis kua ntses.

Rau kom zoo dua impregnation thiab ua noj, lub thickness ntawm cov nqaij yuav tsum tsis txhob ntau tshaj 8-10 cm.

ua noj ua haus nuances

Cov nqaij ntim nrog carrots yog npaj los ntawm fillet, tenderloin, brisket ntawm tav. Ib daim yuav tsum yog khoom, yooj yim rau cov khoom thiab txiav tom qab ntawm cov tais diav tiav.

Nqaij tuaj yeem ua tau ncaj qha raws li daim ntawv qhia lossisua ntej marinate.

Rau cov khoom noj, ib daim ntawm cov nqaij yog rubbed nrog cov txuj lom thiab ntsev / kua ntses, muab tso rau hauv lub enamel los yog iav tais, npog nrog cling zaj duab xis nyob rau sab saum toj los tiv thaiv cov nqaij los ntawm huab cua, muab tso rau hauv lub tub yees rau 2- 3 teev.

Muaj ntau yam nuances uas pab txhawb txoj kev ua noj ua haus, muab cov zaub mov tshwj xeeb delicacy:

1. Yog cov roj uas siv rau cov khoom noj yog khov me ntsis, nws yuav yooj yim nkag mus rau hauv cov nqaij ntawm cov nqaij.
2. Lard yuav tsum tau txiav rau hauv qhov nqaim raws cov fibers, tom qab tshem tawm ntawm daim tawv nqaij.
3. Cov nqaij yuav tsum tau ua tib zoo saib xyuas kom tsis txhob ua kom cov fibers ua rau tsis tsim nyog, vim qhov no cov nqaij poob nws cov kua thiab qhuav.

Muaj ntau txoj hauv kev ua noj nqaij npuas. Nws tuaj yeem kib, stewed thiab ci.

Cia peb saib yuav ua li cas npaj cov kua txiv hmab txiv ntoo qab nrog thiab tsis ua ntej.

Recipe 1: Cooking in the cub

Cov khoom xyaw:

• 0.8 kg nqaij nyuj (fillet lossis tag nrho txiav);
• 0, 2 kg nqaij npuas kib;
• 1-2 pcs carrots;
• ntsev los yog kua ntses;
• spices.

Ib daim nqaij yuav tsum tau ntxuav kom huv si, txiav cov yeeb yaj kiab, qhuav nrog phuam.

Ua kom ntau qhov punctures raws cov fibers, thawb cov nqaij npuas kib thiab carrots rau hauv lawv, alternating.

Grate cov khoom ib nrab tiav nrog ntsev thiab txuj lom, tawm rau 30 feeb.

Muab cov nqaij ib nrab ua tiav rau ntawm liab-kub thiab maj mam greasedroj kib lauj kaub, kib kom txog thaum tus yam ntxwv brownish-ruddy crust.

Muab cov nqaij tso rau hauv ib lub tais nrog cov npoo siab thiab tuab-walled (ci lauj kaub nrog sab, lauj kaub siab, goose stew).

Ncuav 1 khob dej rau hauv lub lauj kaub uas cov nqaij tau kib, coj mus rau ib lub boil, ces ntxiv cov kua qab zib rau cov nqaij, muab tso rau hauv qhov cub, rhuab mus rau 180-200 ° C.

Cov nqaij hauv qhov cub yuav tsum languish rau 30-40 feeb. Txhua 10 feeb, rub tawm daim ntawv ci thiab ncuav cov nqaij nrog cov kua txiv hmab txiv ntoo ntws.

Qhov kev npaj ntawm cov tais diav yog kuaj nrog rab rawg lossis rab riam nrog rab riam nqaim. Cov nqaij yog npaj txhij yog tias tsis muaj ntshav tawm ntawm nws. Yog tias tsim nyog, nce lub sijhawm ua noj.

Koj tuaj yeem ua noj nqaij hauv qhov cub los ntawm qhwv nws hauv ntawv ci lossis muab tso rau hauv lub hnab ci.

Recipe 2: ua noj rau ntawm qhov cub

Lwm daim ntawv qhia rau cov nqaij qaib ua kom nws ua tau lub tais no tsis siv qhov cub.

Cov khoom xyaw:

• 1–1,2 kg nqaij npuas;
• 1-2 pcs carrots;
• 1 parsley paus;
• 1-2 pcs dos;
• xwb.

Yaug cov nqaij, txiav cov roj ntau dhau, qhuav nrog phuam, khoom nrog tws nyoos carrot sticks thiab parsley paus raws fibers.

Muab cov nqaij npaj rau hauv dej npau npau (1 liter dej ib 1 kg ntawm nqaij), coj mus rau boil, ntsev (1/2 feem ntsev), kaw lub hau, ua noj rau 30 feeb ntawm qhov qis. boil.

Dajtev, txiav mus rau hauv ib nrab ib ncig, stew rau 5-6 feeb nyob rau hauv butter nrog ntxiv ntawm broth los yog dej, ntxiv lws suav muab tshuaj txhuam, tuav on hluav taws rau 3-5 feeb.

Muab cov nqaij boiled rau hauv ib lub tais nrog rau sab siab, ncuav rau hauv cov kua zaub los yog dej kom cov nqaij yog ib nrab ntawm cov kua, ntxiv cov dos stewed nrog lws suav muab tshuaj txhuam, ces simmer tshaj tsawg cua sov kom txog thaum uas npaj txhij. tag nrho siav, rau 10 feeb ua ntej qhov kawg ntawm kev ua noj, ntxiv ntsev ntxiv. Tshem tawm cov nqaij siav los ntawm cov kua zaub, txias rau 12 ° C, txiav rau hauv feem hla cov nplej.

Los ntawm cov kua zaub tom qab stewing, npaj cov ntses: lim lub broth, ntxiv cov hmoov qhuav rau nws, boil rau 15-20 feeb, ntxiv grated dos boiled thaum stewing, coj mus rau ib tug boil.

Y Muab cov nqaij rau hauv ib lub tais, ncuav tshaj sauce, ntxiv finely tws qej, coj mus rau ib tug boil, ntxiv Bay nplooj ntoos, dub peppercorns, tuav on tsawg tshav kub rau 5-7 feeb, txias yam tsis tau tshem ntawm lub broth..

Ua ntej noj, tshem tawm ntawm cov kua zaub, qhuav cov nqaij, pab nrog cov ntses uas nws tau stewed.

Yuav ua li cas pab?

Yog cov nqaij ntim khoom yuav tsum kho lub rooj ua cov khoom noj txom ncauj txias, nws raug nquahu kom ua noj nws hnub ua ntej kom cov tais tiav nyob rau hauv lub tub yees rau ib hnub, soaking hauv cov kua txiv hmab txiv ntoo thiab tau txais qhov tshwj xeeb softness thiab aroma. Cov nqaij yog muab tso rau hauv ib feem ntawm nplooj lettuce, dai kom zoo nkauj nrog tshuaj ntsuab thiab zaub tshiab.

Yog cov nqaij npua yog siv kubdaim ntawv, ua ib sab phaj:

• boiled pasta;
• qos yaj ywm: tag nrho los yog mashed;
• boiled zaub seasoned nrog los yog stewed nrog butter;
• stewed cabbage los yog beets.

Qhov kub ntawm cov nqaij ua noj nrog rau sab phaj yuav tsum siab tshaj 65 ° C.