Tus menyuam yaj yog qhov nyuaj rau kev ua noj nrog nqaij: ua ntej vim yog nws lub poguliar aroma, thiab ob, vim tias nws cov rigidity, tab sis peb yuav ua pov thawj tias txawm tias xws li ib qho nyuaj nqaij yuav ua delicious thiab muaj kua yog tias koj muab cov txheej txheem txaus lub sij hawm thiab siv txoj cai spices. Cov lus qhia ntxiv txog cov zaub mov txawv rau cov nqaij npuas tav yuav raug muab rau hauv qab no.
Yaj Plig nyob rau hauv Multivariate
Peb twb tau pom tias cov nqaij npu qhib muaj puag ncig los ntawm ib txheej ntawm cov nqaij tawv nqaij, qhov tseem ceeb rau qhov kev npaj ntawm qhov uas yog lub sij hawm ntev heev. Rau qhov kawg no, koj tuaj yeem siv lub brazier thiab lub qhov cub kub qis, thiab koj tuaj yeem muab cov zaub mov tso rau hauv lub tais ntawm lub multivarquet thiab stew nrog nws.
Cov khoom xyaw:
- dos - 270 g;
- qhuav apricots - 130 g;
- yaj phom - 2.2 kg;
- Av cumin - 3/4 tsp.
- cayenne kua txob - 1/2 tsp;
- gin - 65 ml.
Npaj
Yog hais tias cov tav ntawm cov rog, ces muab txiav cov roj ntau ntau, tab sis tsis tag, tawm ib co roj ntawm cov nqaij kom nws muaj kua. Generously grate ib daim ntsev tov nrog cumin thiab cayenne kua txob, ces noj tshaj lub roast. Rau frying loj ib nrab ntawm cov dos, cawm on ib tug poob ntawm zaub roj, nrog rau pieces ntawm qhuav apricots. Thaum lub dos tau txais ib lub zuag ntxoov ntxoo, ncuav nyob rau hauv lub gin thiab tso tus tav ntawm qhov tau txais hauv ncoo. Xaiv lub hom quenching, ncuav nyob rau hauv ib feem peb ntawm ib khob dej thiab tawm hauv mutton mus rau languish rau 3 xuab moos.
Kua zaub nrog nqaij nyug tav
Peb siv rau qhov tseeb hais tias yog hais tias yog kua zaub yog npaj raws li ntawm cov tav tav, ces nws yuav tsum tau yuav tsum pea. Cia peb rov qab los ntawm kev sib tw ua noj kom lom zem thiab npaj ib yam dab tsi, xws li cov kab ntsev no hloov ua ib txoj hauv kev rustic, uas yuav pab daws tau ntev.
Cov khoom xyaw:
- yaj phom - 1,9 kg;
- carrots - 130 g;
- stalks ntawm celery - 95 g;
- dos - 110 g;
- qej cov hniav - 3 daim;
- lws suav muab tshuaj txhuam - 45 g;
- liab caw - 115 ml;
- kua cider cij vinegar - 35 ml;
- nqaij qaib broth - 720 ml;
- Dijon mustard - 5 g;
- thyme ceg - 3 pcs .;
- laurel nplooj - 2 pcs.
Npaj
Yaug qhov cubes ntawm cov zaub thiab muab lawv tso plab me me. Nce lub cua sov, tos kom txog thaum tav su thiab txeeb pob zeb kub, ces ntxiv caw. Tso cov dej haus kom qhuav li ib nrab, thiab mam li muab tag nrho nrog vinegar thiab lws suav muab tshuaj. Ntxiv mustard thiab tshuaj ntsuab, ces ncuav nyob rau hauv lub broth. Yog hais tias lub kua zaub, ntawm koj kev txiav txim, mus dhau tuab, ces ncuav dej. Tawm lub phaj rau simmer rau ib yam tsawg kawg ntawm ib thiab ib nrab hnub.
Yuav ua li cas qab los ua noj yaj ribs hauv qhov cub?
Ribs - ib qho khoom noj khoom haus zoo tshaj plaws rau pennoy, uas yuav tsum tau ci nyob rau hauv qhov cub, them nrog glaze. Peb txiav txim siab los ua tom kawg ntawm lub hauv paus ntawm cov khoom xyaw uas tsis yog ib txwm rau cov nqaij lamb: soy sauce, qab zib thiab Ginger.
Cov khoom xyaw:
- yaj phom - 1.2 kg;
- xim av xim av - 35 g;
- soy sauce - 235 ml;
- ntses sauce - 35 ml;
- oyster sauce - 35 ml;
- ketchup - 115 ml;
- qej cov hniav - 2 daim;
- slices ntawm Ginger - 2 pcs.;
- asterisk hnub qub.
Npaj
Marinade rau cov pob tw tav yog npaj yooj yim: tag nrho cov khoom xyaw (tshwj tsis yog rau cov tav, ntawm chav kawm) muab tso rau hauv saucepan thiab muab tso rau hauv nruab nrab cua sov rau 10 feeb. Thaum lub marinade thickens, tshem tawm nws los ntawm lub tshav kub thiab txias, thiab ces sib tov nrog slices ntawm mutton tav. Tam sim no cov nqaij pib tau ua noj, tab sis yog tias koj muaj lub sijhawm, nws yog qhov zoo dua rau cov tawm ntawm cov khoom noj hauv lub tub yees rau ob peb teev kom ntub saum cov ntxhiab tsw. Tom qab, yaj ua noj ua haus hauv lub tsho tiv thaiv rau ntawm thawj 20 feeb (200 degrees), ces lub tes tsho hlais, tig rau cov hniav nyiaj hniav kub thiab cia cov ntses rau ntawm lub fade.