Provencal tshuaj ntsuab: qhov twg ntxiv, muaj pes tsawg leeg, zaub mov txawv

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

Y Provence Tshuaj ntsuab yog cov tshuaj ntsuab qhuav qhuav ntawm oregano, marjoram, savory, peppermint, thyme, sage, basil thiab rosemary. Tag nrho cov khoom xyaw no zoo kawg nkaus ua ke nrog txhua lwm yam, tsim kom muaj ib qho tshwj xeeb tsw qab, dav siv hauv kev ua noj. Cov khoom no yuav nthuav qhia ntau yam zaub mov txawv nrog Provence tshuaj ntsuab.

cov ntaub ntawv dav dav

Thawj thawj zaug xws li cov txuj lom tau sau hauv Provencal lub vaj nyob rau Nruab Nrab Hnub nyoog. Cov kws ua zaub mov ntawm lub sijhawm ntawd tau saib cov nroj tsuag tsw qab nyob ib puag ncig cov phab ntsa ntawm cov tsev fuabtais, muaj peev xwm nthuav tawm cov saj thiab aroma ntawm gourmet tais diav rau cov neeg muaj koob meej.

Cov neeg ua noj niaj hnub siv cov txuj ci ntau yam no los npaj ntau yam kev noj zaub mov zoo. Qhov twg yog Provence tshuaj ntsuab ntxiv? Cov npe ntawm cov tais diav loj heev uas nws tsis tuaj yeem sau nws hauv ob peb lo lus. Lawv yog ib qho tseem ceeb muaj nyob rau hauv Fabkis thiab Italian ntses thiab gravy. Lawv muab cov kua zaub thiab borscht. tshuaj tsw qabmuaj pes tsawg leeg yog ntxiv rau nqaij, zaub thiab ntses tais.

Homemade

Txawm hais tias muaj ntau yam txuj lom tau nthuav tawm ntawm lub rhawv ntawm cov khw muag khoom niaj hnub no, ntau tus niam tsev nyiam sib sau ua ke cov tshuaj tsw qab ntawm lawv tus kheej. Cov proportions ntawm Provencal tshuaj ntsuab tuaj yeem hloov pauv raws li tus kheej nyiam. Txhawm rau npaj ib qho kev xaiv nrov tshaj plaws, koj yuav xav tau:

• 5 tbsp. l. thyme nplooj.
• 2 tbsp. l. qhuav lavender.
• 1 tbsp l. fennel noob.
• 4 tbsp. l. marjoram.
• 3 tbsp txhua l. thyme nplooj, tarragon, rosemary thiab basil.

Cov ntaub ntawv nyoos tsuas yog crushed nrog ib rab diav thiab khaws cia rau hauv lub thawv ntim hermetically.

Rau cov neeg uas tsis nyiam fennel lossis lavender, peb tuaj yeem pom zoo npaj cov tshuaj tsw qab sib xyaw raws li lwm daim ntawv qhia yooj yim. Tab sis ua ntej koj ua qhov no, koj yuav tsum paub tias dab tsi muaj nyob rau hauv Provence tshuaj ntsuab. Hauv qhov xwm txheej no, koj yuav xav tau:

• 1 tsp lus.
• 3 tsp txhua savory, oregano, mint, basil, marjoram, thyme thiab rosemary.

Tag nrho cov khoom no tau ua ke thiab, yog tias tsim nyog, crushed. Khaws cov tshuaj tsw qab nyob rau hauv ib khob, hermetically kaw thawv nyob rau hauv tej qhov chaw txias, tsaus. Tom qab hais txog qhov muaj pes tsawg leeg thiab cov txheej txheem ntawm kev sau qoob loo, koj tuaj yeem xav txog qhov twg Provencal tshuaj ntsuab tuaj yeem ntxiv. Cia peb mus rau cov zaub mov txawv rau cov tais diav uas cov seasoning no yuav tsim nyog.

qos yaj ywm ci

Cov zaub mov qab no tuaj yeem ua noj tag nrho ntawm nws tus kheej, thiabIb sab zaub mov zoo rau nqaij los yog nqaij qaib. Nws yog npaj los ntawm qhov tsawg kawg nkaus ntawm cov khoom, ntawm cov uas yuav tsum muaj:

• 12 qos yaj ywm nruab nrab.
• 1 tsp Provence tshuaj ntsuab.
• 3 tbsp. l. cov roj zaub.
• Qej ntsev (mus saj).

Qos yaj ywm nrog Provence tshuaj ntsuab, daim duab uas tau nthuav tawm hauv daim ntawv tshaj tawm no, yooj yim heev los npaj. Peeled thiab ntxuav tubers yog txiav mus rau hauv ob peb pieces thiab tov nrog tshuaj tsw qab, qej ntsev thiab zaub roj. Tag nrho cov no tau ntim rau hauv lub tes tsho tshwj xeeb thiab ci ntawm 200 ° C. Tsis ntev ua ntej ua noj, lub pob tau ua tib zoo txiav qhib kom nws cov ntsiab lus me ntsis browned.

Ratatouille

Cov zaub mov Fabkis no yog cov lus teb nrov tshaj plaws rau cov lus nug ntawm qhov twg Provence tshuaj ntsuab ntxiv. Nws muaj tshwj xeeb ntawm cov khoom xyaw tshuaj ntsuab thiab yuav ua kom haum rau hauv cov ntawv qhia zaub mov. Txhawm rau ua nws hauv tsev koj yuav xav tau:

• 300g zucchini.
• 300g kua txob qab zib.
• 300g xiav.
• 100g dos.
• 1 kg txiv lws suav.
• 3 cloves qej.
• ½ tsp Provence tshuaj ntsuab.
• ntsev, roj thiab kua txob.

Pre-peeled thiab tws dos yog sautéed nyob rau hauv ib lub lauj kaub greased, thiab ces topped nrog ib nrab ntawm cov txiv lws suav, los ntawm cov tawv nqaij yav tas los tshem tawm.

Kaum feeb tom qab, ci peppers ntxiv rau cov zaub, tso tawm ntawm tev thiabnoob. Tag nrho cov no yog s alted, seasoned, luv luv stewed on tsawg tshav kub thiab pauv mus rau ib tug refractory daim ntawv. Txiav ntawm eggplant, zucchini thiab cov txiv lws suav ntxiv yog muab faib rau saum.

Lub neej yav tom ntej ratatouille yog smeared nrog zaub roj tov nrog Provence tshuaj ntsuab thiab xa mus rau qhov cub. Ua noj ntawm nruab nrab kub, nco ntsoov npog nrog ntawv ci.

qos yaj ywm gratin

Tsawg tus neeg paub tias lub npe zoo li no zais cov zaub casserole zoo tib yam nrog cov txuj lom, cheese thiab Provence tshuaj ntsuab, qhov twg koj tuaj yeem ntxiv qab zib, qej thiab lwm yam khoom siv. Txhawm rau npaj ib qho classic gratin koj yuav xav tau:

• 4 qos yaj ywm.
• 3 cloves qej.
• 50g nyuaj cheese.
• 150 ml low fat cream.
• ntsev, av nutmeg, roj thiab tshuaj ntsuab ntawm Provence.

qos yaj ywm peeled thiab ntxuav yog txiav mus rau hauv nyias slices thiab nteg tawm nyob rau hauv cov khaubncaws sab nraud povtseg nyob rau hauv ib daim ntawv greased. Tag nrho cov no yog poured nrog ib tug sauce ntawm qaub cream, qej thiab spices, thiab ces xa mus rau lub qhov cub, rhuab mus rau 180 ° C. Tom qab li ntawm plaub caug feeb, lub gratins yog sprinkled nrog Provence tshuaj ntsuab, rubbed nrog cheese thiab luv luv rov qab mus rau qhov cub. Pab nrog zaub zaub los yog cov khoom noj nqaij.

Cov tais diav yog qhov txaus siab tshaj plaws ntawm txhua tus, uas cov kws ua zaub mov feem ntau hais thaum teb cov lus nug ntawm qhov twg Provence tshuaj ntsuab ntxiv. Nqaij nyuj ci nrog qej thiab cov txuj lom tsw qab yuav yog qhov tsim nyog kho kom zoo nkauj ntawm txhua lub tsiab peb caug thiab ib qho zoo ntxiv rau lub teeb zaubzaub xam lav. Txhawm rau npaj nws tshwj xeeb rau noj hmo, koj yuav xav tau:

• 2 tbsp. l. hmoov mustard.
• 2 tbsp. l. Provence tshuaj ntsuab.
• 3 tbsp. l. txiv roj roj.
• 1.5kg nqaij nyuj tenderloin.
• 4 qej cloves.
• S alt (mus saj).

Cov nqaij yog ntxuav los ntawm cov yeeb yaj kiab thiab cov leeg, ntxuav thiab qhuav nrog cov ntaub so ntswg. Cov khoom ua li no yog ntim nrog tws qej thiab marinated nyob rau hauv ib tug sib tov ntawm mustard, txiv roj roj, ntsev thiab aromatic tshuaj ntsuab. Tom qab ob peb teev, nws tau ntim rau hauv lub tes tsho thiab ci ntawm 180 ° C rau tsib caug feeb. Tsis ntev ua ntej qhov kawg ntawm cov txheej txheem, lub pob yog ua tib zoo txiav kom cov nqaij muaj sij hawm kom tau ib tug appetizing crust.

Cov nqaij uas muaj ntxhiab thiab muaj kua, npog nrog lub ntsej muag kub kub, yuav ua kom sib haum xeeb tsis yog rau zaub xwb, tab sis kuj rau cov tais diav. Nws yog npaj sai sai thiab yooj yim, uas txhais tau hais tias nws yuav feem ntau tshwm sim ntawm lub rooj ntawm txhua tus neeg uas nyiam cov zaub mov hauv tsev. Txhawm rau kib cov nqaij koj tus kheej rau noj su lossis noj hmo, koj yuav xav tau:

• 400 g nyuj pulp.
• 1 tbsp l. Provence tshuaj ntsuab.
• Ntsev, kua txob av thiab zaub roj.

Tau pom qhov twg Provence tshuaj ntsuab ntxiv, koj yuav tsum tau khawb rau hauv qhov zoo tshaj plaws ua noj nws. Nws yog qhov zoo dua los pib cov txheej txheem nrog kev ua cov nqaij. Nws yog ntxuav ntawm txhua yam superfluous, ntxuav thiab txiav mus rau hauv centimeter daim hlau. Txhua ntawm lawv yog rubbed nrog ib tug sib tov ntawm ntsev, txuj lom thiab tshuaj ntsuab, thiab ces kib nyob rau hauv ib tug me me npaum li cas ntawm rhuab ntshiv nqaij.roj.

nqaij npuas kib

Cov nqaij noj qab thiab sib tw, soaked los ntawm cov tshuaj tsw qab, yog qhov sib npaug haum rau txhua hnub thiab rau lub rooj noj mov. Txhawm rau ci hauv qhov cub yam tsis muaj teeb meem, koj yuav xav tau:

• 1.5kg nqaij npuas tshiab.
• 6 qej cloves loj.
• 2 bay nplooj.
• -Li teb, tshuaj ntsuab, tshuaj ntsuab de Provence, Roj, Cumin thiab Kua txob Sib tov.

Ua ntej ntxuav thiab qhuav cov nqaij ntim nrog qej, rubbed nrog ntsev thiab sprinkled nrog txuj lom. Cov khoom ua tiav nyob rau hauv txoj kev no yog nteg tawm ntawm ntawv ci, ntxiv nrog crumbled parsley, sprinkled nrog zaub roj thiab qhwv. Tom qab ntawd, cov nqaij npuas raug xa mus rau qhov cub kub thiab ua noj ntawm 170-180 ° C rau ib teev. Kaum feeb ua ntej qhov kawg ntawm kev kho cua sov, nws tau ua tib zoo tso tawm ntawm cov ntawv ci kom nws muaj sij hawm los npog nws tus kheej nrog cov khoom qab zib.

Cov nqaij muaj kua, npog nrog lub pob zeb kub, yuav sib haum xeeb haum rau hauv cov zaub mov noj. Txhawm rau npaj nws tshwj xeeb rau gala noj hmo, koj yuav xav tau:

• 4 nqaij npuas steaks (150g txhua).
• 1 tbsp l. Dijon mustard.
• 2 tbsp. l. txiv qaub kua txiv.
• 3 tbsp txhua l. soy sauce thiab zib mu (yuav ua kua).
• Ntshav, Provencal tshuaj ntsuab thiab zaub roj.

Cov steaks ntxuav yog qhuav nrog ntawv phuam thiab marinated nyob rau hauv ib tug sib tov ntawm spices, soy sauce, zib mu, mustard thiab citrus kua txiv. Peb teev tom qab ntawd lawv yog kib rau ntawm ib lub greasedfrying lauj kaub, hloov mus rau ib daim ntawv ci ci thiab ci ntawm 180 ° C rau nees nkaum feeb. Pab lawv nrog zaub zaub tshiab los yog cov kua ntses ntsim.

zaub stew

Lub teeb lub caij ntuj sov zaub mov no muaj lub qab ntxiag refreshing saj thiab unobtrusive aroma. Nws muaj ntau cov kua txiv hmab txiv ntoo, uas txhais tau hais tias nws hloov tawm los ua kom muaj txiaj ntsig zoo thiab tsim nyog rau kev noj haus thiab menyuam yaus cov zaub mov. Txhawm rau ua qhov no qab stew, koj yuav xav tau:

• 250g dos.
• 250 g carrots.
• 70g qaub cream.
• 30g Provence tshuaj ntsuab.
• 2 tswb peppers.
• 5 lub noob taum ntsuab.
• 3 txiv lws suav.
• ¼ pob kws dawb.
• ntsev, kua txob, paprika thiab roj.

Ua ntej koj yuav tsum ua haujlwm ntawm hneev nti. Nws yog peeled, rinsed, crushed thiab sautéed nyob rau hauv ib lub lauj kaub greased. Sai li sai tau nws hloov xim, nws yog supplemented nrog carrots thiab mus rau kib. Me ntsis browned zaub yog maj ntxiv nrog strips ntawm Sweet kua txob thiab finely tws cabbage. Tag nrho cov no yog s alted, seasoned thiab stewed nyob rau hauv lub hau rau yim feeb. Thaum kawg ntawm lub sijhawm teem tseg, yav tom ntej stew yog ntxiv nrog lub lauj kaub huv, tws txiv lws suav thiab qaub cream. Txhua yam yog maj mam sib xyaw, npog thiab coj mus rau qhov npaj txhij.

cauliflower stew

Npaj siv nyiaj noj qab haus huv no yog qhov kev xaiv zoo rau cov neeg noj zaub mov. Nws feem ntau muaj zaub, yog li nws yuav tsis cuam tshuam rau kev sib haum xeeb ntawm koj daim duab. Npaj qhov nostew, koj yuav xav tau:

• 60g txiv lws suav.
• 12 pob kws florets.
• 3 txiv lws suav.
• 1 tub hluas zucchini.
• 5 qej cloves.
• 3 txhua lub zaub ntug hauv paus thiab dos.
• Ntsev, qab zib, roj thiab tshuaj ntsuab ntawm Provence.

dos thiab carrots yog sauteed nyob rau hauv ib lub lauj kaub greased, thiab ces ntxiv nrog lws suav muab tshuaj txhuam thiab zucchini slices. Tom qab ob peb feeb, cabbage inflorescences thiab peeled txiv lws suav yog ntxiv rau tag nrho lub ntim. Tag nrho cov no yog stewed nyob rau hauv lub hau rau ib nrab ib teev, thiab ces s alted, seasoned thiab flavored nrog qej.

Provencal tshuaj ntsuab: tshuaj xyuas ua noj

Cov niam tsev, uas feem ntau siv cov txuj lom no, thov tias lawv muaj peev xwm hloov tau cov zaub mov zoo tib yam. Raws li lawv, txawm tias ib txwm borsch, flavored nrog ib tug pinch ntawm Provence tshuaj ntsuab, tau txais ib tug kiag li saj thiab aroma.