Muaj ntau yam khoom siv, muab tso rau hauv cov txee ntawm supermarkets, attracts ib tug tsis txaus ntseeg tus naj npawb ntawm buyers vim nws muaj pes tsawg leeg. Sib nrug los ntawm lub siab nws tus kheej, lwm yam khoom siv los kuj tuaj yeem nkag mus rau hauv tin tau, nrog rau cov khoom txuag thiab cov khoom thickeners. Tag nrho cov no, raug ntaus hauv ib pawg neeg qias neeg-grey, tsis tuaj yeem muab piv rau lub khob ntawm lub tsev ua daim siab pate, txog cov zaub mov uas peb yuav tham ntxiv.
Yuav ua li cas ua noj siab pate tom tsev?
Yuav kom pate ntev thiab tsis weathering, nws yog tsis tshua nchuav nrog butter. Tab sis muaj ntau qhov sib txawv ntawm lwm hom, tsim kom muaj ntau yam thiab ua kom tiav qhov saj ntawm qhov sib xyaw. Ib qho ntawm cov no yog qhov sweetish-qaub cranberry jelly , uas muab lub unattractive pate paste ib kaj thiab picturesque tsos.
Rau pate:
- txiv roj roj - 45 ml;
- butter - 55 g;
- dos - 95 g;
- carrots - 75 g;
- champignons - 65 g;
- qej cloves - 1 daim;
- nqaij qaib siab - 460 g;
- qhuav dawb caw - 30 ml.
Rau jelly:
- liab caw - 230 ml;
- cranberries - 35 g;
- granulated qab zib - 25 g;
- pinch ntawm av muscat;
- gelatin - 1 teaspoon;
- tev 1/2 txiv qaub.
Npaj
Kev npaj ntawm lub siab pate nyob hauv tsev yog qhov zoo tshaj plaws los pib nrog pouring los ntawm cranberry jelly, raws li nws yuav siv sij hawm kom txias. Los npaj lub jelly, cranberry berries yuav tsum tau poured nrog cawu cub thiab muab on hluav taws. Tom qab 10 feeb ntawm ua noj ua haus, ntxiv qab zib thiab spices mus rau cawu cub, dissolve lub gelatin thiab tshem tawm cov sib tov los ntawm qhov hluav taws kub. Tom qab ob peb feeb, thaum lub gelatin yog ua tiav, lub sib tov yog dhau los ntawm ib tug sieve thiab berries yog muab rho tawm los ntawm nws.
Nyob rau hauv ib lub lauj kaub frying, sov so ntawm cream thiab txiv roj roj. Passer nyob rau hauv butter butter nrog carrots thiab nceb rau txog 5 feeb, tom qab ntawd ntxiv qej thiab tos lwm 2 feeb. Ntxiv rau cov zaub ntxuav nqaij qaib siab, tos kom txog thaum nws grabs, thiab ncuav lub caw rau hauv lub lauj kaub tais diav. Fry lub siab rau 13-15 feeb, nyuam qhuav txias thiab yeej. Tom qab kis cov kab siab muab tshuaj rau ntawm lub khob, sau nrog jelly thiab muab tso rau hauv lub tub yees.
Hauv tsev daim siab pate los ntawm nqaij npuas - daim ntawv qhia
Cov khoom xyaw:
- Nqaij npuas dej - 740 g;
- qe qe - 8 daim;
- brandy - 45 ml;
- pinch ntawm Muscat;
- butter - 330 g;
- rog rog - 470 ml.
Npaj
Teem lub qhov cub kom 135 degrees. Nyob rau hauv lub tais hmoov, muab cov nqaij npuav kab sib qaws thiab tso nws nrog lub brandy, qe, nutmeg thiab ntsev rau homogeneous muab tshuaj. Yog tias tsis siv cov khoom tov stroke, pib nkag mus rau hauv qhov muab tshuaj txhuam ntawm cov roj phom, ces so lub pate los ntawm kev sib sib zog nqus thiab npuav nrog cov nplaum. Ncuav lub pate rau hauv lub tais ci thiab muab tso rau hauv ib lub tais ci nrog dej kom lub khob npog cov pwm ntawm ib nrab. Ci pate 1 teev thiab 10 feeb, thiab saj tsuas yog tom qab nws tau txias tag.
Hauv tsev nqaij qaib daim siab pate - daim ntawv qhia
Yog hais tias koj muaj ib tug loj noog ntawm txhais tes, nws lub siab yuav ua kom ntau txaus ua ob peb zaug ntawm lub tais hauv tsev. Nws hloov tawm xws li pov tseg tsis pub khoom, tsis pub dhau ib qho nqaij qaib tuaj yeem ua tau ntau yam khoom noj qab haus huv hauv ib zaug.
Cov khoom xyaw:
- qe - 1 daim;
- nqaij qaib siab - 190 g;
- butter - 55 g;
- dos - 45 g;
- liab cawu cub vinegar - 15 ml;
- tshiab thyme - 1 teaspoon;
- cayenne kua txob - mus saj.
Npaj
Sai sai rau cov nqaij qaib nrog lub qe rau ntawm ib nrab ntawm cov butter, maj mam txias thiab tuav nrog lub zom kom txog thaum siv cov khaub noom txawb. Rau pate ntxiv thyme, vinegar, kua txob, siab dav pinch ntawm ntsev, tag nrho cov roj, kua txob thiab nyuab boiled qe. Ib zaug ntxiv, tuav lub qhov pate, muab tso rau hauv lub thawv me me thiab muab tso kom txias ua ntej noj.