Valencia zaub xam lav: yuav ua li cas ua noj thiab siv cov khoom xyaw dab tsi

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

Hnub no peb yuav qhia rau koj paub yuav ua li cas ua zaub xam lav zaub xam lav, nqaij qaib thiab txiv kab ntxwv. Qhov no yog Valencia zaub xam lav. Nws los tawm heev lub teeb thiab tshiab. Qhov no yog vim qhov tseeb tias cov zaub xam lav muaj cov txiv kab ntxwv tsw qab, nqaij qaib thiab, ntawm chav kawm, ib feem tseem ceeb - ntsim hnav khaub ncaws.

Npaj cov khoom xyaw

Valencia nyias txawv txawv thiab qab heev. Txhawm rau npaj qhov kev kho mob no, peb xav tau:

1. Ib me chinese cabbage, txog 400g. Ordinary white cabbage siv tau.
2. Bulgarian kua txob.
3. Ib dos nruab nrab. Nws tuaj yeem yog liab lossis dawb. Txhua yam nyob ntawm koj xaiv thiab saj.
4. About 320g nqaij qaib fillet. Peb pre-fry lub nqaij qaib fillet. Cov uas ua raws li lawv daim duab kuj siv tau cov nqaij qaib boiled.
5. Peb tseem yuav xav tau 100 g ntawm cov txiv ntseej pitted thiab txog 250 g ntawm txiv kab ntxwv pulp.
6. rauValencia zaub xam lav nrog nqaij qaib thiab txiv kab ntxwv yuav xav tau cov noob coriander, kwv yees li ib teaspoon, 3 cloves ntawm qej, ib tablespoon suab thaj, ntsev mus saj, kua txob dub, 6 tablespoons txiv roj roj, balsamic vinegar (4 tablespoons) thiab ob tablespoons soy sauce.

qaib

Valencia nyias daim ntawv qhia suav nrog kev npaj ntawm marinade rau nqaij qaib mis. Ua li no, peb xa qej thiab coriander noob rau hauv mortar, tab sis koj tsis tas yuav marinate nqaij qaib nrog tag nrho cov sib tov, koj yuav tsum tau tawm me ntsis rau hnav khaub ncaws. Ua kom cov qej crush sai dua thiab muab cov kua txiv hmab txiv ntoo, ntxiv me ntsis ntsev rau hauv mortar. Tom ntej no, grind txhua yam kom zoo rau lub xeev mushy.

Peb xa ib nrab ntawm qhov sib xyaw ua ke rau qaib rau marinating. Thiab qhov thib ob yog sab laug rau nyias hnav khaub ncaws. Ntxiv ob tablespoons soy sauce thiab ib tablespoon suab thaj rau cov nqaij. Ua tib zoo sib tov lub mis nyob rau hauv peb aroma marinade. Nyob rau sab saum toj, koj tuaj yeem ntxiv me ntsis kua txob dub thiab rub txhua yam zoo rau hauv nqaij qaib. Peb tawm hauv cov khoom xyaw tseem ceeb rau Valencia zaub xam lav rau marinate hauv peb cov khaub ncaws qab rau 7-10 feeb. Cov marinade no zoo heev rau nqaij qaib siv hauv cov zaub xam lav.

Nyob zoo ib tsoom niam txiv kwv tij phooj ywg sawv daws

Tam sim no koj yuav tsum tau npaj cov zaub ntxiv. Ntxuav thiab ntxuav txhua yam zoo. Raws li daim ntawv qhia Valencia zaub xam lav, tom qab nqaij qaib tau marinated, sov lub lauj kaub, ncuav me ntsis txiv roj roj rau hauv nws,Fry lub mis rau 3-4 feeb ntawm ob sab. Qhov tseem ceeb tshaj plaws yog kom tsis txhob overcook cov nqaij kom nws khaws nws cov juiciness.

Txhawm rau tiv thaiv peb cov qaib kom tsis txhob ntub tom qab kib, nws yuav tsum tau muab tshem tawm ntawm lub lauj kaub thiab muab tso rau ntawm ib lub lauj kaub hlau mounted rau ntawm lub phaj. Yog li, tag nrho cov kua txiv yuav ntws mus, thiab cov khoom xyaw yuav yog raws li qhia los ntawm daim ntawv qhia rau Valencia zaub xam lav nrog nqaij qaib.

ua noj hnav khaub ncaws

Thaum qaib mis txias, npaj cov zaub xam lav hnav khaub ncaws. Ncuav cov seem ntawm tws qej nrog coriander rau hauv ib lub tais, ntxiv 6 tablespoons roj txiv roj thiab 4 tablespoons balsamic vinegar, ntxiv ntsev mus saj. Peb sib tov txhua yam zoo. Thaum koj npaj cov ntses los ntawm kev ntxiv ntsev rau nws, tsis txhob hnov qab tias peb twb tau s alted lub mis qaib, yog li xyuas kom meej tias Valencia zaub xam lav tsis dhau ntsev.

Kev npaj cov khoom xyaw

Recipe:

1. Peb muab Beijing cabbage, faib rau hauv nplooj thiab cais ib feem ntawm cov mos mos ntawm txhua nplooj, uas peb rhuav rau hauv daim nrog peb txhais tes thiab xa mus rau ib lub tais. Peb tsuas txiav qhov tuab rau hauv ib daim hlab nrog rab riam.
2. Txiav cov dos rau hauv ib nrab lub nplhaib thiab xa mus rau ib lub tais nrog Suav cabbage.
3. Txiav lub tswb kua txob rau hauv ib daim hlab thiab ntxiv rau cov zaub. Ua ntej ntawd, peb ntxuav nws ntawm cov noob thiab daim nyias nyias.
4. Txiav txiv kab ntxwv rau hauv me me squares. Tsis txhob hnov qab tev txiv kab ntxwv los ntawm tag nrho cov partitions, tsuas yog lub pulp yuav tsum nyob twj ywm. Cov kua txiv kab ntxwv uas yuav sawv tawm ntawm cov tawv nqaij yuav ua rau peb lub tais.
5. qaib mistxiav nyob rau hauv ib nrab thiab txiav txhua feem rau hauv ib daim hlab. Nco ntsoov tias lub mis yog kua thiab qab, tsis txhob overcook nws. Boil mis kuj haum rau ua noj, tab sis cov zaub xam lav yuav ntau tastier nrog kib nqaij.
6. Tom ntej, ntxiv txiv ntseej rau zaub xam lav.
7. Thiab ntxiv cov khaub ncaws, uas peb tuav nrog nplawm ua ntej.

Txhua yam zoo. Thaum tag nrho cov khoom xyaw yog soaked, lub tais yuav tsum tau muab tam sim ntawd rau lub rooj. Cov zaub xam lav zoo nkauj heev, yog li nws tsis tas yuav kho kom zoo nkauj tshwj xeeb. Koj tuaj yeem ntxiv me ntsis parsley nyob ib ncig ntawm cov npoo. Lub resulting saj yog txawv heev. Nws muab cov freshness thiab ripeness ntawm qab txiv kab ntxwv, maj mam s alted txiv ntseej thiab, ntawm chav kawm, ntsim nqaij qaib. Tag nrho cov Cheebtsam yog nyob rau hauv kev sib raug zoo nrog ib leeg, yog li lub saj yog zoo kawg. Nco ntsoov sim daim ntawv qhia no, vim hais tias xws li ib tug zaub xam lav yuav decorate tej lub rooj noj mov.

Lwm txoj kev xaiv

Hloov cov zaub qhwv, koj tuaj yeem siv cov qe boiled thiab cws, nplooj spinach lossis parsley. Hloov cov txiv ntseej - raisins, thiab cov ntses tuaj yeem ua los ntawm cov kua txiv qaub, zib ntab thiab txiv roj roj. Kev sim thiab koj yuav pom qhov sib xyaw ua ke zoo rau koj!