Yog hais tias koj muaj kiag li tsis muaj kev txhim kho nyob rau hauv daim siab, ces nws yog qhov zoo tshaj los pib koj cov lus paub nrog cov khoom no nrog roasted qaib siab nyob rau hauv qaub cream . Lub siab ntawm chickens tsis xav tau tu los ntawm films thiab ducts, nws yog sai sai npaj thiab tsis xav tau pre-soaking.
Nqaij qaib nyob rau hauv qaub cream nrog dos thiab spinach
Cov khoom xyaw:
- dos - 160 g;
- nqaij qaib siab - 350 g;
- brandy - 25 ml;
- champignons - 280 g;
- grain mustard - 15 g;
- qaub cream - 150 g;
- tsawg-rog yogurt - 150 g;
- puv tes ntawm tshiab spinach nplooj.
Npaj
Ib nrab-ib ncig ntawm dos khaws cia on ib tug me me ntawm zaub roj. Thaum lub dos slices meej, muab lub nceb txiav mus rau hauv paib. Thaum lub lauj kaub tais diav yog yuav luag tsis muaj kua, nws yog lub sij hawm mus kis tau cov nqaij qaib siab. Ncuav lub brandy lub siab thiab cia lub cawv evaporate. Sib dhos qaub cream nrog yogurt thiab mustard, thiab sib tov lub sauce nrog obsessed lauj kaub. Fried nqaij qaib mob siab nrog dos hauv qaub cream yuav npaj txhij nyob rau hauv 5 feeb. Nyob rau hauv lub finale, muab lub spinach nplooj nyob rau hauv zaub mov thiab sib tov dua.
Nqaij qaib nrog qaub cream thiab dos
Cov khoom xyaw:
- butter - 40 g;
- dos - 80 g;
- champignons - 120 g;
- nqaij qaib siab - 550 g;
- hmoov nplej - 10 g;
- av paprika - 5 g;
- qaub cream - 120 g;
- Worcestersky sauce - 15 ml;
- nqaij qaib los yog mushroom broth - 240 ml;
- nplooj ntawm parsley.
Npaj
Qhuav butter nyob rau hauv ib saucepan, Fry on nws nceb thiab ib nrab-ib ncig ntawm dos rau cia li ob peb feeb. Mus rau Fry, nteg nqaij qaib siab thiab tos kom txog thaum nws nkag mus rau tag nrho cov sab. Sprinkle tus txheem ntawm sauté lauj kaub nrog hmoov thiab paprika, sib tov thiab ncuav nyob rau hauv lub sauce raws li qhov sib tov ntawm broth nrog qaub cream thiab wester sauce. Thaum lub tshaj kua kua evaporates, thiab lub thickened sauce pib boil, sprinkle zaub mov nrog parsley nplooj.
Nqaij qaib daim ntawv qhia nrog qaub cream thiab dos hauv French
Cov khoom xyaw:
- nqaij qaib siab - 250 g;
- hmoov nplej - 30 g;
- butter - 6 tbsp. dais;
- dos - 90 g;
- nqaij qaib broth - 60 ml;
- qhuav vermouth - 60 ml;
- qaub cream - 70 g;
- ntsuab dos thiab parsley nplooj.
Npaj
Mob siab rau lub caij nplooj siab qaib nrog freshly av kua txob thiab hiav txwv ntsev. Yob lub pieces nyob rau hauv hmoov thiab Fry on ib nrab lub melted butter kom txog thaum ib tug yam ntxwv golden crust yog tsim. Tshem lub siab rau ntawm lub phaj, thiab so tej lub lauj kaub tais diav thiab yaj rau ntawm nws ob peb dia ntawm butter. Spasertuyte dos thiab ncuav nws nrog vermouth thiab broth. Tom qab 4 feeb, thaum lub kua evaporated los ntawm ib nrab, sib tov cov ntses nrog qaub cream thiab nteg lub siab nyob rau hauv nws. Lwm ob peb feeb thiab kib nqaij qaib mob siab nrog dos hauv qaub cream yuav npaj txhij mus ua hauj lwm. Tsis nco qab txog cov zaub tshiab!
Nqaij qaib nrog nplooj dos, carrots thiab qaub cream hauv Esxias style
Yog tias koj hlub tsis yog nqaij qaib, tab sis kuj muaj lwm yam kev txhaum, ces xyuam xim muab tso rau hauv lub hauv paus ntawm daim ntawv qhia no.
Cov khoom xyaw:
- nqaij qaib siab - 500 g;
- ntses sauce - 15 ml;
- dej - 200 ml;
- qej cloves - 2 pcs.;
- carrots - 90 g;
- ntsuab peas - 1 yam khoom;
- quail qe - 10 pcs .;
- dos - 120 g;
- qaub cream - 60 g.
Npaj
Ua ntej kib lub nqaij qaib nrog dos thiab qaub cream, cia zaub rau ib qho me me ntawm butter. Rau cov dos, peas thiab carrots tso rau lub siab, thiab tos kom txog thaum nws grabs. Sib tov qaub cream nrog ntses sauce thiab dej, ncuav tus txheem ntawm frying lauj kaub nrog cov kua qab. Thaum lub sauce ua tuab, muab tso rau hauv zaub mov siav thiab peeled quail qe.
Pab no cov neeg Esxias noj zaub mov zoo dua li nrog ib tus neeg Esxias tsoos tsho zoo tib yam - boiled nplej los yog mov nplej.