Lwm tus li ib txwm thiab yooj yim zaub mov, uas muaj peev xwm yuav siav nyob rau hauv ib qho thawj txoj kev - nqaij npuas nrog nceb. Ib qho kev sib tov universal ntawm cov nqaij thiab cov nceb yuav luag tsis zais khoom, uas yog ntawm tes txawm tias yog pib ua zaub mov.
Daim ntawv qhia rau nqaij npuas ci nrog nceb
Feem ntau, zaub mov txawv ntawm cov nqaij npuas uas muaj nqaij npuas nrog rau feem ntau tsis yooj yim, tab sis peb tau npaj ib qho yooj yim txhais ntawm cov zaub mov uas yuav zoo kawg nkaus ntxiv rau koj cov hnub so nyiaj so koobtsheej.
Cov khoom xyaw:
- nqaij npuas tenderloin - 500 g;
- Parma Nqaij - 90 g;
- txiv ntseej roj - 1 tbsp. diav;
- txiv apples - 2 daim;
- ntsev, kua txob - mus saj;
- butter - 15 g;
- liab dos - 1 pc .;
- champignons - 150 g;
- Parmesan cheese - 25 g;
- SAGE - 1 handful.
Npaj
Los npaj qhov sau rau hauv ib lub lauj kaub khov, qhuav lub butter thiab Fry lub nceb nrog cov dos. Tom qab 4-5 feeb ua noj, peb hloov cov ntsiab lus ntawm lub lauj kaub rau lub phaj thiab tawm mus txias, tom qab uas ntxiv grated cheese, SAGE nplooj thiab sib tov txhua yam meej.
Parma nyuj yog nteg ncaj nraim rau ntawm qhov chaw ua hauj lwm nto, thiab nqaij npuas tenderloin tso rau saum nws, vim yav tas los ua ib thaj chaw ntev rau nws thiab qhib rau hauv lub sijhawm ntawm ib phau ntawv. Sab hauv txoj kev txiav tawm ntawm peb cov nqaij npua, kaw nws nrog ib txheej ntawm cov nqaij thiab qhwv lub yob nrog Parma Nqaij.
Cub txuag mus rau 200 degrees. Dov lub roulette hauv ib lub lauj kaub kom txog thaum ruddy, thiab tom qab ntawd muab tso rau ntawm lub tais ci. Peb noj nqaij npuas rau 30 feeb, thiab ua ntej peb tuaj yeem tso nws rau 5 feeb ntxiv.
Daim ntawv qhia nqaij npuas, stewed nrog nceb
Zaub mov txawv ua noj ua haus nrog cov nqaij npuas hauv cov brazier yuav tsis nyob rau hauv vain nrov heev: ua ntej, stew yog ib txwm tau txais tshwj xeeb tshaj yog kev nyuj nyoos thiab fragrant, thiab ob, leej twg tsis nyiam dej hiav txwv nrog ntses?
Cov khoom xyaw:
- olive roj -1 tbsp. diav;
- butter - 1 tbsp. diav;
- Nqaij npuas hniav - 750 g;
- ntsev, kua txob - mus saj;
- champignons - 450 g;
- dos - 1 pc .;
- carrots - 1 daim;
- hmoov nplej - 2 tbsp. dais;
- dawb qhuav dej - 1/4;
- kua kua txiv - 3/4 yam khoom;
- nqaij qaib broth - 3/4;
- starch - 1 tbsp. diav;
- ntsev, kua txob - mus saj;
- thyme - 1 ceg.
Npaj
Cream thiab txiv ntseej roj yog rhuab nyob rau hauv brazier thiab Fry on nws txiav rau hauv cubes ntawm nqaij npuas. Sai li cov nqaij puv rosy, peb kis tau rau hauv ib lub phaj, thiab hauv brazier peb tseem noj ua zaub ua sliced carrots, dos thiab nceb. Tom qab 4-5 feeb, nchuav tus txheem ntawm lub brazier nrog hmoov thiab mix.
Peb hliv cov caw rau hauv lub brazier thiab ua kom nws ib nrab, ces peb dilute lub remainders nrog broth thiab kua kua txiv . Peb rov qab mus rau nqaij npuas brazier, muab ib lub khob ntawm thyme thiab stew rau 5 feeb. Tom qab ib lub sij hawm, peb ncuav starch rau hauv peb cov zaub mov, diluted nyob rau hauv ib tablespoon ntawm dej. Txhuam lub tais kom txog thaum tus ntses thickens thiab muab tso rau lub rooj.
Qhov no daim ntawv qhia rau stewed nqaij npuas thiab nceb yog zoo tagnrho rau ib pluas noj rau lub caij ntuj no.
Nqaij npuas ncauj nrog porcini nceb
Cov khoom xyaw:
- nqaij npuas tenderloin - 450 g;
- qos yaj ywm - 3 pcs;
- ntsev, kua txob - mus saj;
- butter - 1 tbsp. diav;
- dawb nceb - 300 g;
- qej - 3 cloves;
- dos - 1 pc .;
- paprika - 1 1/2 tsp.
- hmoov nplej - 1/4 ntawm cov khoom;
- mis - 2 yam khoom;
- nqaij qaib broth - 1 yam khoom;
- Dijon mustard - 1 tbsp. diav;
- parsley.
Npaj
Lub qhov cub sov so kom txog 190 degrees. Nqaij qaib nqaij npuas yog salted thiab peppered, muab tso rau hauv ib daim ntawv nrog high sab, thiab nyob rau sab peb faib
Nyob rau hauv ib lub lauj kaub khov, meanwhile, yaj butter thiab Fry mushroom, dos thiab qej on nws, sprinkling lawv nrog paprika thiab seasoning nrog ntsev thiab kua txob. Tom qab 8 feeb, ncuav tus txheem ntawm frying lauj kaub nrog broth thiab ntxiv mustard, ncuav nyob rau hauv cov mis nyuj thiab boil tag nrho 1 feeb. Ntxiv cov hmoov nplej rau cov ntses, do zoo thiab hliv rau hauv cov nqaij thiab cov qos yaj ywm. Peb noj nqaij npuas rau 15 feeb ntxiv thiab muab nws rau lub rooj, nphoo nrog parsley.
Qhov no daim ntawv qhia nrog nqaij npuas thiab nceb, qhov zoo tshaj plaws txoj kev mus rau ntau qhov ntau ntawm cov tais diav rau hauv koj lub rooj.