Ntev kub ntawm qhov kub thiab txias kuj pab tau txhua yam nqaij. Zaub mov hauv cov huam ua kom nws muaj peev xwm siv cov txheej txheem yoojyim rau hauv lub neej, thiab raws li txoj kev mus muag cov nqaij nrog saj thiab aroma ntawm tag nrho cov additives uas koj txiav txim siab los nrog nws. Ntxiv nrog rau nws cov kev nplua nuj, cov nqaij nyob rau hauv lub pots nyob rau hauv qhov cub yog npaj rau ridiculously yooj yim, uas yog tshwj xeeb tshaj yog rau tag nrho cov neeg uas tsuas yog kawm ua noj ua haus.
Nqaij daim ntawv qhia nyob rau hauv Fabkis hauv pots nyob rau hauv qhov cub
Nqaij nyug nyob rau hauv lub Provencal style yog npaj nrog ib nplua mais ntawm tshuaj ntsuab, zaub thiab yeej nyob rau hauv paus ntawm cawu cub thiab lws suav sauce. Ib qho yuav tsum tau muaj kev txwv yog qhov sib ntxiv ntawm cov qauv tshuaj rau Mediterranean cuisine: thyme, rosemary, oregano.
Cov khoom xyaw:
- nqaij nyug - 840 g;
- hmoov nplej - 45 g;
- carrots - 330 g;
- stalks ntawm celery - 3 Pcs .;
- qej cov hniav - 3 daim;
- liab cawu cub (qhuav) - 480 ml;
- dos - 145 g;
- nqaij nyug broth - 490 ml;
- txiv lws suav - 425 g;
- qos tubers - 630 g;
- champignons - 440 g;
- Qhuav thyme, oregano, marjoram - 1/2 teaspoon txhua;
- rosemary - 2 ceg ntoo;
- nplooj ntoos ntawm laurel - 1 Pc.
Npaj
Pre-npaj cov nqaij, browning nws. Rau lub hom phiaj no, nqaij nyug yog sprinkled nrog hmoov thiab ntsev thiab browned on high kub. Tom ntej no, loj pieces ntawm zaub ntxiv rau cov nqaij thiab pub rau tuav nrog ib tug ruddy crust thiab nws. Thaum kawg, ntxiv cov txhoov qej, thiab tom qab ib nrab ib nrab ntawm cov nqaij thiab cov zaub nyob rau hauv cov huam. Cov tais diav uas siv qhov chaw txau, deglaziruyte ib qho me me ntawm liab caw, thaum nws yog evaporated halfway, ncuav nyob rau hauv broth thiab txiv lws suav, ntxiv tshuaj ntsuab thiab cia cov sauce mus rau ib tug boil. Ncuav cov sauce ntawm cov pots thiab muab txhua yam rau hauv lub hauv ntej kom txog 165 degree qhov cub ib teev thiab ib nrab.
Nqaij nrog zaub nyob rau hauv ib lub lauj kaub nyob rau hauv qhov cub
Cov khoom xyaw:
- dos - 145 g;
- kua txob qab zib - 360 g;
- qos yaj ywm - 370 g;
- cloves ntawm qej - 3 pcs.;
- qaum taum taum - 580 g;
- txiv lws suav - 760 g;
- dej - 480 ml;
- nqaij nyug - 1.2 kg;
- paprika, cumin - 2 tsp txhua;
- coriander - 1 teaspoon;
- cayenne kua txob, oregano - 1/2 teaspoon txhua.
Npaj
Nyob rau hauv lub thawv ntawm no kev ntawm ua noj nqaij nyob rau hauv pots nyob rau hauv qhov cub, nyob rau hauv ua ntej npaj ntawm cov khoom xyaw tsis yog yuav tsum tau, nws yuav tsuas yuav tsum tau ua ib tug yooj yim sauce. Rau sauce, txiv lws suav yog poured nrog dej thiab supplemented nrog tag nrho cov spices los ntawm daim ntawv teev npe. Tom qab ntawd cov sauce yuav tsum tau coj mus rau ib tug boil, nrua ntaus nrog ib tug blender thiab muab tshem tawm los ntawm qhov hluav taws kub.
Hloov qhov loj pieces ntawm zaub thiab nqaij on pots, ncuav lub sauce thiab muab txhua yam nyob rau hauv ib tug rhuab mus rau 155 degree qhov cub rau 2 xuab moos. Saib cov ntawv txij ua ke mus ua ke, ntxiv dej, yog tias tsim nyog.
Nqaij qaib stew nyob rau hauv qhov pots nyob rau hauv qhov cub
Cov khoom xyaw:
- nqaij qaib (thighs) - 6 pcs;
- cloves - 5 buds;
- lub hnub qub;
- noob ntawm mustard, cumin - 1/2 tsp.
- dej - 45 ml;
- qej cov hniav - 5-6 pieces;
- qhiav cag - 5 cm;
- qos tubers - 270 g;
- dos - 130 g;
- txiv lws suav - 390 g.
Npaj
Ua ntej koj noj cov nqaij hauv ib lub lauj kaub rau hauv qhov cub, phaus lub carnation, anise, mustard thiab cumin nyob rau hauv lub stupa. Lub resulting sib tov yog supplemented nrog dej kub thiab tawm mus qhib qhov saj. Cais cov qej nrog cov qhiav. Muab cov txuj lom xyaw nrog cov tshuaj tsw qab, ntxiv ib co pleev ntsev ntawm ntsev thiab qaib tag nrho cov qaib thawb. Nyob rau hauv qab ntawm lub lauj kaub rau ci, muab finely tws zaub, kis qhov nqaij tshaj thiab npog txhua yam nrog dej kub rau 2/3. Muab cov nqaij rau languish hauv qhov cub ntawm 160 degrees ib teev thiab ib nrab. Npaj cov khaub ncaws nyob rau hauv daim hlau, decorate nrog tshuaj ntsuab thiab cov kua.