Zrazy - qhov zoo tshaj plaws recipes ntawm zaub mov nrog nqaij, nceb, cabbage

Zrazy yog ib daim ntawv qhia zoo meej rau thaum koj muaj txias qos yaj ywm los ntawm nag hmo noj hmo, uas yuav tsum tau siv. Koj tuaj yeem sau qhov cutlets nrog txhua yam: los ntawm nqaij xaiv nrog nqaij npuas, nqaij nyug thiab nqaij qaib, rau cov neeg tsis noj nqaij - nrog cabbage, nceb, dos, cheese.

Zrazy ntawm mashed qos yaj ywm

Yog tias koj tsis siv cov qos yaj ywm ntawm cov qos yaj ywm tom qab, tab sis tom qab ua ntej koj npaj zrazes, koj yuav tsum tau muab cov qos yaj ywm hauv lawv lub tsho, ntxuav nws nrog ntsev thiab ib feem me me ntawm butter, thiab txias dua ua ntej ntxiv cov khoom seem.

Cov khoom xyaw:

• txias mashed qos yaj ywm - 750 g;
• hmoov nplej - 100 g;
• qe - 1 daim;
• minced nqaij - 500 g;
• qej - 1 hniav;
• carrots - 100 g;
• dos - 100 g;
• khob cij crumb - 55 g;
• puv tes ntawm ntsuab parsley.

Npaj

1. Daim ntawv qhia zraz pib nrog kev npaj ntawm txhaws, rau cov uas crushed zaub yog parsed mus rau ib nrab-siav, thiab ces ua ke nrog nqaij.
2. Thaum cov nqaij npaj, sib tov qhov sib tov nrog parsley.
3. Rau lub plhaub ntawm ib tug zaub mov ntawm puree ua ke nrog hmoov thiab qe.
4. Muab ib feem ntawm qos yaj ywm rau ntawm xib teg ntawm koj txhais tes, pluav thiab muab ib rab diav hauv pem teb hauv qhov chaw. Cov npoo yuav tsum tau pinched thiaj li hais tias lub puv yog kaw kiag li.
5. Ua ntej yuav npaj cov zrazy, lawv muab ntxig rau hauv ib lub txiv neej thiab tom qab ntawd xa mus rau lub lauj kaub tais diav.

Zrazy nrog cabbage

Ntawm tag nrho cov neeg tsis noj nqaij variations qos zrazy nrog cabbage yog suav hais tias feem ntau kev sib tw thiab muaj kua. Lub hauv paus yuav ua tau ob qho tib si hluas thiab qub, zoo hlawv nplooj, nyob rau hauv lub tuam txhab ntawm cov dos, tws nceb thiab zaub, nyob rau hauv lws suav sauce los yog tsis muaj nws.

Cov khoom xyaw:

• qos yaj ywm - 1.2 kg;
• laurel nplooj - 2 daim;
• zaub roj - 45 ml;
• cabbage - 300 g;
• dos - 100 g;
• champignons - 100 g;
• puv tes ntawm dill;
• hmoov nplej - 65 g.

Npaj

1. Ua ntej ua noj qos yaj ywm zrazy, boil lub tubers nrog ntsev thiab laurel nplooj ntoos nyob rau hauv daim tawv nqaij kom txog thaum muag muag. Lwm qhov chaw kub kub thiab ntxuav, sab laug kom txias.
2. Lub txhaws yuav muab finely chopped cabbage, uas yuav tsum tau kib, lub caij, ncuav txog ib nrab ntawm ib khob dej thiab tawm mus rau languish kom txog thaum uas muag softened. Thaum kawg, lub puv lawm yog ua tiav nrog cov zaub ntsuab.
3. Zrazy - ib daim ntawv qhia yooj yooj yim, thaum ua tiav tag nrho cov kev npaj, nws tseem raug nteg tawm feem ntawm txhaws rau qos pastries, tiv thaiv lawv sawv, yob nyob rau hauv hmoov thiab mus rau browning nyob rau hauv ib lub lauj kaub frying.

Qos yaj ywm zrazy nrog minced nqaij

Yog hais tias koj muaj cov hmoov txhuv nplej siab txaus, ces koj tuaj yeem ncas nws, nws lub caij nyoog thiab nws tsis ua kua - cov zaub mov yuav zoo nyob rau hauv cov duab. Nyob rau hauv rooj plaub ntawm tsawg starchy tubers, starch los yog hmoov yog ntxiv rau mov paj, tsis ncaw nrog rau lub qe.

Cov khoom xyaw:

• minced nqaij npuas - 400 g;
• boiled qos yaj ywm - 1.2 kg;
• qej - 2 cov hniav;
• dos - 100 g;
• pob kws hmoov - 65 g.

Npaj

1. Ua ntej npaj zrazy qos yaj ywm nrog minced nqaij, lub tubers yuav tsum tau blended rau homogeneity.
2. Ua ib tug kib dos, ntxiv nws nrog tws qej thiab nqaij npuas.
3. Los ntawm cov hnab puree, muab cov disks, hauv txhua qhov ntim cov khoom, ua kom cov npoo ua ke.
4. Yob "cutlet" nyob rau hauv pob kws hmoov nplej thiab xim av nws hauv cov roj preheated.

Zrazy nrog nqaij

Zrazy yog ib daim ntawv qhia, lub hauv paus ntawm cov uas yuav muaj ntau yam. Yog hais tias qee tus nyiam ib version nrog ib tug qos paus, ces lwm tus neeg zoo li tsis muaj classic - nrog nqaij los yog minced nqaij. Lub tom kawg variant tsa li cov cutlets, uas yuav tsum tau si nrog cov khoom kom xaiv los ntawm.

Cov khoom xyaw:

• minced meat (nqaij npuas + nqaij nyuj) - 780 g;
• qe - 4 daim;
• dawb bun - 1 daim;
• qej - 2 cov hniav;
• Lee - 160 ml;
• butter - 55 g;
• dos - 115 g;
• puv tes ntawm dill;
• breadcrumbs - 90 g.

Npaj

1. Daim ntawv qhia rau xws li noj mov pib nrog sau: soak ib tug npluav nyob rau hauv cream, nyem, dhau los ntawm ib tug nqaij grinder nrog minced nqaij. Ntxiv mus rau nqaij ib pinch ntawm ntsev, tws dos thiab tws qej.
2. Cov qe nyhav, ua chill, chop thiab ua ke nrog cov zaub ntsuab thiab grated ice butter.
3. Ib feem ntawm daim ntawv me me nqaij rau hauv ib lub qhov taub, ntawm qhov chaw sau cov khoom sib dhos thiab ua kom cov ceg tawv ua ke, kom kaw tag. Yob cov nqaij zrazy nrog lub qe hauv breadcrumbs.
4. Ci ntawm 170 degrees rau 30-35 feeb.

Zrazy rubbed

Ua kom cov nqaij plhaub nws tus kheej ntau textured, siv sijhawm me ntsis ntxiv thiab chop cov nqaij ntawm tes. Rau ntau dua juiciness, siv tsis tsuas nqaij, tab sis kuj muaj roj. Los ntawm kev hloov cov proportions, koj tuaj yeem kho txoj hauv kev ua noj los ntawm kev zrazy ntau rog lossis ntawm qhov tsis sib xws - lean.

Cov khoom xyaw:

• nqaij nyug - 500 g;
• lard - 45 g;
• qej - 2 cov hniav;
• loaf - 50 g;
• dos - 85 g;
• qe (hard-boiled) - 4 pcs;
• ntsuab dos - 4 plaub.

Npaj

1. Chop thawj nkawm ntawm khoom ua ke. Baton ntub dej hauv cov mis los yog dej, muab ntaub qhwv tawm, ntxiv nqaij npuas rau cov nqaij nrog cov qij thiab txhoov cov noob.
2. Boiled qe txiav thiab sib tov nrog dos.
3. Ua tus zrazy nqaij nrog lub qe thiab dos, tso lub qe ntub dua cov txhoov nqaij nyug thiab wrapping. Fry rau 10 feeb nyob rau txhua sab.

Nqaij zrazy nrog nceb

Ib tug ntxiv kev noj haus ntawm zaub mov yog npaj los ntawm nqaij qaib, feem ntau los ntawm cov nqaij qaib los yog qaib cov txwv. Tom qab molding, lawv muaj feem ntau nyob rau hauv cov pob tawb, pob kws los sis hmoov nplej kom muab ib qho kev ntxhib los mos ntau thiab muab kev noj mov.

Cov khoom xyaw:

• minced nqaij qaib - 540 g;
• champignons - 190 g;
• ib tug pinch ntawm ib tug sib tov ntawm Provencal tshuaj ntsuab;
• bread crumbs rau breading.

Npaj

1. Nqaij qaib thiab nplua tawm ntawm qhov chaw ua hauj lwm nto kom qhov loj tuaj ua khov.
2. Nceb Fry nrog Provencal tshuaj ntsuab, cia txias.
3. Daim ntawv zrazy nqaij qaib thiab yob lawv nyob rau hauv breadcrumbs. Tam sim ntawd pib mus ci.

Zrazy ntawm minced nqaij

Raws li koj nyiam nyiam thiab npaj siab rau kev sim, koj tuaj yeem ua zrazy nrog kiag li txhua lub cheese. Cov neeg uas xav kom tsis txhob muaj cov tastes, tuaj yeem nyob rau ntawm cov kua muag ntawm cov kua muag uas muaj melted, tus so tau sib xyaw cov kua ntsim zom, cheeses nrog cov pwm thiab cov txuj lom.

Cov khoom xyaw:

• tws nqaij - 540 g;
• qe - 1 daim;
• puv tes ntawm oatmeal me me;
• cheese - 90 g;
• roj - 45 g;
• tshiab zaub - mus saj.

Npaj

1. Tom qab seasoning lub nqaij, sib tov nws nrog oatmeal thiab qe.
2. Cheese grate, ua ke nrog zaub thiab grated txias butter.
3. Qhwv qee feem ntawm txhaws nrog nqaij thiab xa cov zrazy nrog cheese rau qhov cub rau 40 feeb ntawm 175 degrees.

Zrazy Don

Yog hais tias tus qos yaj ywm, thiab cov nqaij puag yog tsis muaj peev xwm ua kom ras, ces txawv zrazy ntses - daim ntawv thov rau kev vam meej ntawm txhua lub tsev ua noj. Txhua hom taub ntses dawb los sis txawm ntses liab yuav siv tau. Qhov tseem ceeb tshaj plaws yog xaiv txoj hauv kev ncaj ncees kom lub tais tsis poob thaum sib tw.

Cov khoom xyaw:

• fillets ntawm ntses - 1.1 kg;
• dos - 65 g;
• qe - 3 daim;
• qhob cij crumbs - 75 g;
• dawb qhob cij - 3 slices;
• mis - 115 ml.

Npaj

1. Txiav tawm lub fillet thiab lub caij.
2. Chop dos nrog ib tug khub ntawm boiled qe, ntxiv soaked thiab wrung crumb, lub caij.
3. Nteg tawm ib qho khoom noj rau ntawm txhua lub fillets, yob nws nrog rolls, poob mus rau hauv ib lub qe nplaum nplaum cheese thiab sprinkle nrog breadcrumbs.
4. Ci rau 20-25 feeb ntawm 200 degrees.