Cream qaub cream sauce yuav ua tau ib tus khub zoo tag nrho, tsis tsuas yog ib daim ntawm nqaij qaib, tab sis kuj nqaij npuas. Vim cov kua qaub, cov khoom siv mis nyuj ua yuav muag cov nqaij thiab kev txhawb zog nrog nws txoj kev muaj qab hau. Zaub mov txawv ntawm nqaij npuas nrog nceb nyob rau hauv qaub cream sauce peb yuav tham nyob rau hauv ntau yam hauv qab no.
Nqaij npuas nrog nceb stewed nyob rau hauv qaub cream
Cov khoom xyaw:
- nqaij npuas - 740 g;
- txiv roj roj - 15 ml;
- champignons - 265 g;
- dos - 65 g;
- qej cov hniav - 4 pcs.;
- broth - 390 ml;
- qaub cream - 115 ml;
- Qhuav thyme, parsley - 1/2 tsp.
- hmoov nplej - 5 g.
Npaj
Yaug lub nqaij npuas, ua ntej richly seasoning rau ob sab. Cais, txuag qhov tws dos thiab ua ke nrog nws nceb. Sai li sai tau ntawm nceb noo noo evaporates, ntxiv roasted qej nrog qej thiab tawm nws rau ib nrab ib feeb. Sprinkle tus txheem ntawm lub lauj kaub nrog hmoov, ntxiv tshuaj ntsuab thiab ncuav nyob rau hauv lub broth. Sai li sai tau lub kua los rau ib tug boil, dilute lub qaub cream nyob rau hauv nws thiab tawm hauv sauce rau thicken. Muab cov nqaij npuas roasted hauv cov ntses thiab tawm mus rau stew kom txog thaum cov npuaj ncav cuag.
Nqaij npuas goulash nrog nceb thiab qaub cream
Goulash yog lwm qhov ntawm ib qho yooj yim thiab yeej-ua zaub mov txawv nrog nqaij npuas ntawm lub hauv paus. Koj tuaj yeem ua haujlwm kub hnyiab tau los ntawm kev ntxiv ib daim mov ci, los yog koj tuaj yeem rau ntawm qhov chaw koj nyiam tais diav los ntawm cov zaub thiab cov cereal.
Cov khoom xyaw:
- nqaij npuas - 1,1 kg;
- butter - 35 g;
- dos - 85 g;
- hmoov nplej - 10 g;
- kua cider cij vinegar - 15 ml;
- nqaij qaib broth - 245 ml;
- qaub cream - 115 g;
- champignons - 230 g;
- grain mustard - 10 g;
- thyme - 1 teaspoon.
Npaj
Thawj faib cov nqaij npuas nqaij hauv daim ntawm ib qho kev ntshiab, tab sis sib npaug sib npaug. Yaug cov nqaij nyob hauv ib lub brazier thiab muab tso rau hauv ib lub tais tawm. Nyob rau hauv tib lub tais, txuag pieces ntawm dos thiab nceb kom txog thaum blubbered. Mus rau dos ntxiv mustard nrog thyme, ncuav lub hmoov, thiab tom qab ib nrab ib ncuav ncuav vinegar, broth thiab qaub cream. Rov qab cov nqaij npuas mus rau hauv cov ntses thiab cia nws sawv ntsug hauv qhov cub ntawm 170 degrees ib teev thiab ib nrab.
Qhov no daim ntawv qhia rau nqaij npua nrog nceb nyob rau hauv qaub cream yuav rov qab nyob rau hauv ib tug multivarquet, frying nqaij sai li sai nrog nrog dos slices thiab nceb, ces pouring hmoov thiab ntse sauce. Cov sijhawm ua haujlwm tseem zoo li qub, tabsis cov hom yuav tsum tau hloov ntawm "Baking" los "Quenching".
Nqaij npuas stew daim ntawv qhia nrog nceb nyob rau hauv qaub cream sauce
Cov khoom xyaw:
- qaub cream - 155 g;
- dej 115 ml;
- hmoov - 15 g;
- qhuav sage - 1 teaspoon;
- nqaij npuas - 620 g;
- dos - 115 g;
- champignons - 270 g;
- whiskey - 115 ml.
Npaj
Txuas thawj plaub ntawm cov khoom xyaw ua ke thiab muab tso tseg - qhov no yog kev npaj rau yav tom ntej ntses.
Yaug lub nqaij npuas thiab muab tso rau ntawm ib qho tais. Tam sim no, noj rau hauv lub dos thiab nceb, lawv yuav tsum tau yuav fried kom txog thaum Golden xim av thiab tag nrho evaporation ntawm noo noo. Tom qab ntawd, ncuav nyob rau hauv whiskey thiab ploj mus, vim haus dej cawv tuaj yeem ua kom qis qis dua. Thaum lub whiskey yog yuav luag tag nrho cov evaporated, rov qab cov nqaij mus rau lub lauj kaub thiab ncuav nyob rau hauv pre-npaj paus rau sauce. Tso tawm cov tais diav hauv qhov cub ntawm 155 degrees rau 1 teev.
Nqaij npuas kib nrog nceb nyob rau hauv qaub cream sauce
Cov khoom xyaw:
- nqaij npuas tenderloin - 440 g;
- ib tug puv tes ntawm walnuts;
- qaub cream - 210 ml;
- broth - 75 ml;
- nceb - 115 g.
Npaj
Tom qab kib nceb, ntxiv txiav cov tawv thiab nqaij rau lawv. Thaum cov nqaij npuas kib yog kib, ncuav nyob rau hauv ib tug sib tov ntawm qaub cream thiab broth, ntxiv spices thiab tawm mus rau txhua yam mus rau languish kom txog thaum cov nqaij yog npaj txhij.