Nqaij qaib nrog zib ntab: zaub mov txawv thiab ua noj ua haus

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

Nqaij qaib nrog zib ntab yog ib qho ntawm ntau txoj hauv kev ua noj nqaij qaib. Nyob ntawm daim ntawv qhia tshwj xeeb, koj tuaj yeem siv lub lauj kaub yooj yim, ci, qhov cub, thiab txawm tias lub cooker qeeb ua haujlwm. Txawm li cas los xij, qhov tshwm sim yuav zoo heev. Tom qab tag nrho, zib mu yog qhov zoo tagnrho ua ke nrog kev sib tw thiab qee zaum me ntsis qhuav, tab sis tib lub sij hawm cua nqaij qaib, muab qhov tshwj xeeb tsw. Tsis tas li ntawd, nws txhim kho cov khoom noj muaj txiaj ntsig ntawm cov nqaij. Piv txwv li, koj tuaj yeem xav txog ntau qhov kev xaiv thawj.

Nqaij qaib nrog zib ntab yog qhov zoo tshaj plaws ci hauv qhov cub. Nws yog nyob rau hauv nws tias cov kev mob zoo tshaj plaws yog tsim rau txoj kev ua cov nqaij no. Ua qhov no yooj yim heev. Ntxiv mus, cov nqaij qaib tuaj yeem siv tag nrho, tsis tas yuav faib cov carcass ua ntej. Rau daim ntawv qhia no, cov khoom hauv qab no yuav tsum tau:

• 1 qaib carcass hnyav kwv yees li 1 kg;
• 100-110 grams zib ntab;
• ntsev;
• 2 cloves qej;
• Italian tshuaj ntsuab set.

Npaj nqaij qaib nrog zib ntab raws li hauv qab no:

1. Ua ntej tshaj plaws, lub cev yuav tsum tau ntxuav, thiab txiav ib nrab (tsis tag) raws lub mis thiab flattened.
2. Qhia qaib zoo rau txhua sab nrog ntsev.
3. Npaj marinade. Ua li no, finely grate qej, thiab ces sib tov nrog zib mu thiab tshuaj ntsuab.
4. Txhob muab cov marinade rau ntawm qaib thiab muab tso rau hauv daim ntawv ci.
5. Ntxiv me ntsis (kwv yees li 150-170 milliliters) dej.
6. Muab daim ntawv ci rau hauv qhov cub kub thiab ci nqaij rau li ib teev ntawm 180 degrees. Nyob ntawm qhov hnyav ntawm lub cev, lub sijhawm yuav ntev dua lossis luv dua li ntawm 10 feeb.

Kev npaj nqaij yuav tsum tau txiav txim siab los ntawm kev tho cov noog hauv qhov chaw meatiest. Hauv qhov no, cov kua txiv hmab txiv ntoo uas sawv tawm yuav tsum tau pob tshab. Cov txheej txheem no yuav tsum tau ua. Tom qab tag nrho, los ntawm zib mu, nto ntawm carcass yog kib sai heev. Txawm hais tias cov nqaij yuav tseem nyoos. Tom qab ntawd, cov noog yuav tsum tau muab tshem tawm ntawm qhov cub thiab txiav mus rau hauv feem nrog ib rab riam ntse.

qaib hauv ntawv ci nrog txiv kab ntxwv

Txhawm rau tiv thaiv cov nqaij qaib nrog zib ntab kom tsis txhob hlawv ntau, nws tuaj yeem ua rau cov ntawv ci. Thiab kom muab cov saj thiab aroma ntxiv, nws yog qhov zoo los siv cov txiv hmab txiv ntoo citrus. Hauv kev txhawb nqa ntawm qhov tau hais, koj tuaj yeem muab qhov kev xaiv uas koj xav tau:

• 1 qaib;
• 2 txiv kab ntxwv;
• 30g kua zib ntab;
• 60 grams ntawm mustard;
• 30 milliliters roj zaub.

Txoj kev ua noj kuj tsis yogyog qhov nyuaj tshwj xeeb:

1. Ua ntej pib ua haujlwm, koj yuav tsum tau qhib lub qhov cub thiab sov kom sov li 200 degrees.
2. Txhawm rau npaj cov tshuaj tsw qab, tso cov mustard rau ntawm lub phaj. Tom qab ntawd ntxiv zib mu rau nws thiab sib tov zoo.
3. Kua lub cev sab nraud thiab sab hauv nrog pawg no.
4. Citrus txiav rau 2 ntu thiab nyem cov kua txiv tawm ntawm lawv. Tom qab ntawd, tshem tawm cov tev, thiab muab cov nqaij qaib nrog cov nqaij seem.
5. Txiav lub cev nqaij daim tawv nrog kua txiv hmab txiv ntoo, rub nrog txuj lom, lub tsho tiv no nrog roj thiab qhwv hauv ntawv ci.

Nws yuav siv sij hawm tsawg kawg ib teev los ci noog. Nyob rau tib lub sijhawm, cov nqaij yuav zoo stewed, thiab txiv kab ntxwv tev yuav ruddy thiab tsw. Thiab ua kom nws crispy, ob peb feeb ua ntej kev npaj, cov ntawv ci tuaj yeem qhib.

qaib hauv lub raj mis

qaib nrog zib ntab hauv qhov cub hloov tawm zoo nkauj heev yog tias koj ci nws "sawv" hauv kev loj hlob. Hauv qhov no, lub cev tuaj yeem muab tso rau ntawm lub raj mis. Koj yuav tau txais ib yam dab tsi zoo li "roster". Rau qhov kev xaiv no, koj yuav xav tau cov khoom xyaw hauv qab no:

• 1 txiv qaub;
• 100 milliliters zib mu;
• 1 qaib carcass;
• ntsev;
• 4 cloves qej;
• 100 grams ntawm Ginger paus;
• paj;
• 1 teaspoon paprika.

Kev ua noj nqaij qaib hauv qhov cub:

1. tev qej thiab ces chop nws nrog ib nrab ntawm Ginger.
2. Muab cov nqaij qaib ntxuav thiab qhuav qhuav rau hauv lub thawv sib sib zog nqus thiab nphoo nrog zaub mov.
3. Txiv qaub zootxiav rau hauv nyias slices.
4. Sau nqaij qaib nrog ntsev thiab kua txob. Npog nws nrog txiv qaub slices thiab RUB zoo. Nyob rau hauv txoj hauj lwm no, tus noog yuav tsum marinate li 4 teev.
5. Koj tuaj yeem siv lub tshuab ci rau ci. Yog tsis yog, ces ib lub raj mis npias yuav ua. Lub cev yuav tsum tau muab tso rau ntawm nws, ua tib zoo rub daim tawv nqaij los ntawm caj dab sab hauv. Koj tuaj yeem sau ib lub raj mis nrog dej ntau thiab kaw nrog lub cork.
6. Muab tus qauv tso rau ntawm lub pallet thiab xa mus rau qhov cub. Nyob rau tib lub sijhawm, nws yuav tsum tau sov ua ntej.
7. nqaij qaib nrog zib ntab hauv qhov cub rau 60 feeb ntawm 160-170 degrees.
8. Npaj cov frosting. Ua li no, yaj cov zib mu nyob rau hauv ib saucepan, thiab ces ntxiv ntsev, paprika, ntxiv qhiav rau nws thiab coj mus rau ib tug boil. Qhov loj yuav tsum brew me ntsis.
9. Tom qab 40 feeb, qhib lub qhov cub thiab npog cov nqaij qaib nrog cov glaze npaj.

Lub sijhawm so, lub cev yuav tsum tau ywg dej ib ntus nrog cov kua txiv hmab txiv ntoo. Qhov no ua rau lub crust du, golden xim av thiab crispy.

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

Cov neeg ntshai, piv txwv li, mus deb nrog ntsev, yuav nyiam nqaij qaib hauv cov kua ntses nrog zib ntab. Tsis muaj dab tsi ua "los ntawm qhov muag" lossis "mus saj". Tag nrho cov khoom xyaw yog nruj me ntsis tswj. Rau kev ua haujlwm nws yog qhov zoo dua los siv cov tis qaib. Txawm li cas los xij, drumsticks, ncej puab thiab tsuas yog ib feem ntawm cov khoom kuj tsim nyog. Daim ntawv teev cov khoom xyaw:

• 1 kilos tis (los yog lwm yam nqaij qaib nqaij);
• 35 grams zib mu;
• 110-120 milliliters ntawm soy sauce;
• 3 qej cloves.

Ua nqaij qaib hauv cov kua ntses nrog zib ntab hauv ntau theem:

1. Ua ntej koj yuav tsum ua kom marinade. Yuav kom npaj nws, zib mu yuav tsum tau yaj nyob rau hauv soy sauce thiab finely tws qej yuav tsum tau ntxiv rau lawv. Yog tias tsim nyog, qhov loj tuaj yeem sov me ntsis.
2. Yaug cov tis zoo hauv dej ntws, thiab muab tso rau hauv saucepan, ncuav tshaj lub marinade thiab tawm rau 30 feeb. Lub sij hawm no yuav txaus rau cov nqaij marinate zoo.
3. Muab cov khoom ua tiav rau ntawm daim ntawv ci thiab ncuav tshaj qhov seem ntawm cov marinade.
4. Ci hauv qhov cub ntawm 200 degrees rau 20-25 feeb ntawm txhua sab.

Red crispy tis yog qhov zoo los pab cais rau ntawm lub platter dav. Lawv yuav saib zoo heev ntawm lub rooj. Yog tias xav tau, lawv tuaj yeem npaj rau ntawm cov phaj thiab ntxiv nrog rau ib sab phaj, ncuav tshaj cov nqaij nrog cov ntses seem tom qab ci.

Secrets ntawm pickling

Yuav ua kom cov nqaij qab, nws yog qhov zoo dua rau marinate nws ib pliag ua ntej. Tseeb, thaum lub sij hawm ci, cov nqaij qee zaum tsis tas yuav muaj sij hawm kom zoo saturated nrog aromas. Qhov no yuav siv sij hawm. Tsis tas li ntawd, koj yuav tsum tau npaj cov marinade rau nqaij qaib nrog zib mu. Qhov kawg tshwm sim feem ntau nyob ntawm qhov no. Piv txwv li, koj tuaj yeem siv qhov kev xaiv uas koj xav tau:

• 1 carcass hnyav txog 1.3 kg;
• 35 grams zib mu;
• 10 cloves qej;
• ib thiab ib nrab diav ntawm mayonnaise thiab tib tus nqi ntawm lws suav muab tshuaj txhuam;
• av kua txob dub;
• ntsev;
• ib zaub roj.

Cov txheej txheem ua noj muaj ob peb kauj ruam:

1. nqaij qaib yuav tsum tau ntxuav kom zoo, txiav ib nrab ntawm lub mis thiab nthuav tawm.
2. Qej (6 cloves) tev thiab ntim nrog nqaij. Kev saib xyuas tshwj xeeb yuav tsum tau them rau cov nqaij nqaij (mis thiab ncej puab).
3. Tam sim no koj yuav tsum npaj nqaij qaib marinade nrog zib mu. Ua qhov no yooj yim. Nws yog ib qho tsim nyog kom finely chop cov seem 4 cloves ntawm qej thiab sib tov nrog cov khoom xyaw raws li daim ntawv qhia (tshwj tsis yog cov roj). Qhov sib xws ntawm marinade yuav tsum yog homogeneous li sai tau.
4. Smear lub cev nrog cov khoom npaj los ntawm txhua sab muaj.
5. Txoj sab hauv ntawm daim ntawv ci nrog roj. Tso cov noog rau ntawm nws thiab tawm mus li 60 feeb. Thaum lub sij hawm no, cov nqaij yuav so kom zoo.
6. Xa daim ntawv ci mus rau qhov cub thiab ci nqaij qaib rau 45 feeb.

Cov tsos ntawm cov noog tiav yog cuam tshuam los ntawm txhua feem ntawm marinade. Yog li, mayonnaise noticeably softens cov nqaij. Txiv lws suav muab tshuaj txhuam, qej thiab txuj lom ua kom nws tsw qab. Thiab zib mu nthuav tawm tag nrho cov tsw ntawm nqaij qaib thiab ua kom nws tau txais ib qho zoo nkauj crispy crust.

Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws.

Txhua tus niam tsev paub txog yuav tsum muaj nws tus kheej daim ntawv qhia rau nqaij qaib nrog zib ntab. Nws feem ntau yog tsim nyob rau ntau xyoo, thiab tom qab ntawd siv tas li los npaj tsev neeg tshwj xeeb. Beginner cooks tuaj yeem muab qhov yooj yim xav tsis thoob, tab sis kev xaiv cua heev. Rau daim ntawv qhia zoo li no, cov khoom lag luam hauv qab no yuav xav tau:

• 1 lub mis qaib (los yogfillet);
• 70 grams zib mu;
• ntsev;
• ob peb tablespoons mustard;
• av kua txob thiab txhua yam txuj lom.

Nqaij yog siav nyob rau hauv peb kauj ruam:

1. Ua ntej, lub mis yuav tsum tau ntxuav, qhuav kom tsis txhob muaj dej noo ntau dhau, thiab txiav ua ob ntu ntev.
2. Muab zib ntab rau hauv ib lub tais nyias nrog mustard. Muab cov nqaij nrog qhov loj ntawm txhua sab thiab tso rau hauv lub phaj li 15 feeb.
3. Muab ob lub mis ua tiav rau ntawm daim ntawv ci thiab ci hauv qhov cub ntawm 220 degrees. Nws yuav siv sijhawm tsis tshaj li ib nrab teev los ua haujlwm.

Kev npaj ntawm nqaij tuaj yeem txiav txim siab tau yooj yim los ntawm ib qho qab zib zib ntab aroma thiab ruddy tender crust.

Nyob qaib cev

Nqaij qaib ci nrog zib ntab tuaj yeem ua lub rooj kho kom zoo nkauj. Qhov loj tshaj plaws nyob rau hauv cov ntaub ntawv no yog ua txhua yam kom raug, coj mus rau hauv tus account lub tswv yim ntawm cov tub txawg. Ua ntej koj yuav tsum npaj cov khoom pib:

• 1 qaib hnyav kwv yees li 2.5 kilograms;
• 30-45 grams ntsev;
• 70 grams zib mu;
• 5 grams kua txob dub;
• 2 tablespoons kua mustard;
• 25 grams qaub cream;
• zaub roj.

Kauj ruam ua noj:

1. Ua ntej tshaj plaws, lub cev yuav tsum tau ntxuav thiab ziab kom zoo.
2. zib ntab, ntsev, mustard thiab kua txob sib tov, thiab tom qab ntawd rub lawv hla nqaij qaib (sab hauv thiab tawm). Cia cov nqaij marinate tsawg kawg peb teev.
3. Muab cov nqaij qaib npaj rau hauv daim ntawv (los yog raudaim ntawv ci). Hauv qhov no, ob txhais ceg tuaj yeem khi nrog cov xov tuab (lossis twine), thiab cov tis tuaj yeem qhwv hauv ntawv ci (kom tsis txhob hlawv).
4. Txheej lub cev nrog qaub cream rau saum thiab xa mus rau qhov cub rau ib nrab mus rau ob teev kom ci ntawm 175-180 degrees. Ib ntus, tus noog yuav tsum tau ywg dej nrog cov roj ntws los ntawm nws.

Nqaij qaib ua raws li daim ntawv qhia no muaj kua, sib tw, ruddy thiab qab heev.