Cov kab luav yuav tsum tau ntub los yog marinated nrog cov txuj lom kom tshem tawm qhov tsis hnov tsw thiab muag cov nqaij. Kuj, noj luav cov nqaij zoo dua nyob rau hauv qhov cub, tiv thaiv nws los ntawm ziab los ntawm ib lub tes tsho tshwj xeeb los yog ntawv ci. Adhering rau cov lus qhia no, ib tug luav ci nyob rau hauv qhov cub yuav thov koj nrog muag heev delicacy nqaij.
Luav ci nyob rau hauv qhov cub nrog qaub cream
Nqaij ntawm luav nqaij, impregnated nrog qaub cream sauce nrog spices, hloov nyuj nyoos thiab fragrant, thiab cream sauce yuav adorn saj ntawm tej yam yooj yim sab phaj.
Cov khoom xyaw:
- luav - 980 g;
- Butter - 60 g;
- dos - 80 g;
- carrots - 80 g;
- celery paus - 130 g;
- qej - 2-3 cloves;
- qaub cream - 260 ml;
- laurel nplooj - 3 daim;
- dub kua txob - 5 peas;
- Qhuav thyme, rosemary - rau ¼ tsp;
- txiv qaub - 1 daim;
- hmoov nplej - 170 g;
- zaub roj - 65 ml;
- dej 480 ml.
Npaj
Txiav luav carcass rau hauv daim, yaug, qhuav, qhuav nrog qhuav spices thiab ncuav nyob rau hauv citrus kua txiv. Tawm ntawm luav nyob rau hauv lub marinade rau ib nrab ib hnub twg. Tom qab marinating, so tawm pieces ntawm luav, yob nyob rau hauv hmoov thiab xim av nyob rau hauv warmed zaub roj. Pieces ntawm nqaij muab tso rau hauv ib lub brazier thiab noj tshaj lub zaub hnav khaub ncaws. Shredded zaub, txuag nyob rau hauv butter ob peb feeb, ntxiv mus rau nqaij, ncuav dej kub thiab muab ib tug laurel nplooj ntoos. Lub tom kawg yog xa mus rau brazier qaub cream, tom qab uas lub tais yog xa mus rau ci rau 2 teev ntawm 180 degrees.
Xws li ib tug luav ci nyob rau hauv qhov cub yog zoo tshaj plaws pab nrog qos yaj ywm los yog lwm yam ci zaub.
Stuffed luav ci nyob rau hauv qhov cub nkaus
Qhov ntau hom ntses rau khoom noj khoom haus, los ntawm qaub-qab zib rau cov kob-qab ntsev, muab lub tswv yim rau kev sim thiab ua phooj ywg. Qhov kev hloov ntawm cov zaub mov no siv cov lus yooj yim raws li cov cereals, cov khoom xyaw uas feem ntau siv rau cov khoom noj cov tais diav.
Cov khoom xyaw:
- carcass luav (nrog giblets) - 1.5 kg;
- qe - 2 daim;
- mov - 190 g;
- champignons - 210 g;
- dos - 90 g;
- zaub roj - 35 ml.
Npaj
Ua ntej cua ntses rau hauv qhov cub, ua rau lub cev ntim rau ob peb xuab moos hauv cov dej kom tshem tawm qhov tsis hnov tsw. Txiav tus luav thiab mix nws nrog ib tug sib tov ntawm ntsev thiab kua txob, cia lub nqaij tsau rau txog ib teev. Sab hauv, tshem tawm thiab grind. Pieces ntawm dos thiab nceb Fry ua ke nrog chopped giblets kom txog rau thaum lawv npaj txhij. Boil mov, thiab tom qab txias, sib tov nws nrog tws boiled qe thiab giblets. Nrog rau qhov sib tov sib xyaw, ua kom tiav lub luav tus tsiaj, ua kom zoo thiab xa nws mus ci, nrog rau ntawv ci, ntawm 180 degrees rau txog ib teev, periodically pouring lub cev nrog lub kua txiv hmab txiv ntoo.
Luav ci nyob rau hauv qhov cub nyob rau hauv lub tes tsho
Qhov no daim ntawv qhia rau ci luav nyob rau hauv qhov cub yog txawv los ntawm nws yooj yim thiab ceev ntawm ua noj ua haus, raws li tus luav npaj nyob rau hauv nws tus kheej kua txiv, tswj nws cov classic saj.
Cov khoom xyaw:
- luav carcass - 590 g;
- olive roj - 35 ml;
- curry - ½ tsp;
- rosemary, zaub basil - 1 teaspoon txhua;
- dub kua txob - ½ tsp.
Npaj
Txiav tus luav carcass, grate nrog roj txiv roj thiab txuj lom rau hauv cov nqaij ntshiab. Cia tawm cov nqaij mus marinate txhua hmo. Muab cov ntawv nplaum rau hauv ib lub tes tsho ci ci thiab ci rau ib nrab thiab ib nrab sijhawm ntawm 180 degrees. Cov kua qab luav yog qhov zoo tshaj plaws nrog rau zaub tshiab.