Yog hais tias nws tuaj cuag ci nqaij nyug, ces tus naj npawb ntawm cov variations ntawm recipes yuav kwv yees nyob rau hauv kaum ob. Nyob ntawm cov seem hauv seem ntawm lub cev, lub voj yuav tsum ci, nrog ntau yam zaub, ua rau hauv ib lub yob los yog hloov mus rau hauv ib lub hnab soufflé. Peb npaj siab los tham txog qee yam ntawm cov technologies hauv cov zaub mov nram qab no.
Nqaij nyuj ci nyob rau hauv qhov cub nrog qos yaj ywm
Peb muab pib nrog ib daim ntawv qhia dav dav, uas yuav pom ntau tus kiv cua, tag nrho vim nws yog raws li kev sib xyaw ua ke ntawm cov nqaij nyug thiab qos yaj ywm, thiab nws yog tus qauv npaj ua ntej.
Cov khoom xyaw:
- nqaij nyuj pulp - 1.7 kg;
- nqaij nyuj broth - 455 ml;
- liab caw - 215 g;
- dos - 180 g;
- qos yaj ywm - 830 g;
- carrots - 180 g.
Npaj
Nqaij nyuj pulp generously grate ntsev los ntawm tag nrho cov sab, thiab ces xim av nyob rau hauv cov roj kub kub rau ib feeb los ntawm txhua sab. Thaum nqaij cov nqaij, muab tso rau hauv lub brazier thiab ncuav ib qho dej sib tov nrog kua txiv, ua ntej yuav ntxiv cov zaub, lub tsho yuav tsum khuam nrog cov kua kom nyob twj ywm li muaj kua. Muab tus brazier nrog nqaij hauv qhov cub rhaub kom 140 degrees rau ib teev thiab ib nrab, thiab tom qab ib lub sij hawm ntxiv cov zaub, tom qab ntxuav lawv thiab loj heev tws. Tso tawm txhua yam rau ib teev thiab ib nrab, tshem tawm cov qauv. Los ntawm no point, tag nrho cov kua yuav tsum tau evaporate, thiab nqaij yuav tsum tau roasted sab nraum nrog zaub.
Nqaij nyuj ci nrog prunes - daim ntawv qhia
Qhov no daim ntawv qhia yog tshwm sim los ntawm ntau cov nqaij soufflés, uas yog li ntau hlub los ntawm ntau nyob rau hauv peb cheeb tsam. Muaj tseeb tiag, qhov no yog lub denser me me, thiab yog li ntawd nws tuaj yeem raug txiav thiab muab tau los ua ib qho khoom noj rau sawv ntxov sawv ntxov.
Cov khoom xyaw:
- nqaij nyug - 750 g;
- ib tug me me bun - 1 daim;
- qe - 2 daim;
- nutmeg - 1 teaspoon;
- marjoram - 1 tbsp. diav;
- ib tug puv tes ntawm ntsuab parsley;
- prunes - 260 g;
Npaj
Qhov kev ntawm kev npaj yog zoo li cov cuab yeej ntawm tov minced nqaij rau cutlets. Yaug lub txiv thiab sau nrog me me dej sov, tom qab ob peb feeb, nyem tawm ntau cov kua (tab sis tsis ntau), thiab sib tov nrog crumb nyom nyuaj, ob peb lub qe thiab txuj lom. Ntxiv tws zaub thiab chopped prunes. Lub resulting sib tov yog pw nyob rau hauv ib tug rectangular ci zaub mov, pre-loj nrog roj oil parchment. Ntau npaum li cas ci nqaij nyug ci hauv qhov cub? Txog ib teev thiab ib nrab ntawm 180 degrees. Cov khoom noj tuaj yeem pab ncaj qha, kub, lossis koj tuaj yeem ua ntej txias tas.
Nqaij nyuj ci hauv lub tes tsho
Cov khoom xyaw:
- nqaij nyug tenderloin - 640 g;
- qhuav Provencal tshuaj ntsuab - 1 tbsp. diav;
- balsamic vinegar - 35 ml;
- Dijon mustard - 40 g.
Npaj
Tom qab tev daim nqaij nyug tenderloin los ntawm tag nrho cov zaj duab xis, grate ib daim butter thiab ntsev, ntxiv cov tshuaj ntsuab. Npaj ib tug tov ntawm mustard thiab vinegar thiab ncuav lub marinated nqaij. Tawm hauv cov nqaij nyuj mus rau marinate yog tias koj muaj sij hawm, txwv tsis pub tam sim ntawd muab tso rau hauv lub tes tsho, txhim nws cov npoo nrog clamps thiab xa txhua yam mus rau qhov cub ntawm 190 degrees 45 feeb. Yog tias tsis muaj tes tsho tshwj xeeb rau ntawm txhais tes, ces koj tuaj yeem noj nqaij nyug ci hauv ntawv ci, ib daim ntawv ntawm cov ntawv ci yuav pab kom khaws tau cov khoom tsim nyog.
Yuav ua li cas qab ci ci nqaij nyug nyob rau hauv qhov cub?
Cov khoom xyaw:
- nqaij nyug - 1.6 kg;
- mustard - 65 g;
- qej - 4 cov hniav;
- ib ceg ntawm rosemary;
- qaub cream - 230 ml;
- vinegar - 5 ml;
- Worcestershire sauce - 10 ml.
Npaj
Npaj ib tug tov ntawm mustard nrog crushed qej, hauv av rosemary, qaub cream, vinegar thiab ib Hive. Generously ntsev ib daim ntawm cov nqaij thiab npog nws nrog resulting tshwm sim. Cia tawm cov nqaij rau ib teev thiab ib nrab, tom qab ntawd tso lub ci ntawm 250 degrees rau thawj ib nrab teev, thiab tom qab ntawd tom 160 rau seem uas yog ib nrab thiab ib nrab.