Ntau tus neeg xav tias tej ntses cov kua ntses yog pob ntseg. Tab sis qhov no lub tswv yim yog erroneous, vim rau ib qho ntses kua zaub ib qho qes ib qho ntawm cov khoom siv, thiab nyob rau hauv ib lub kua zaub yog tau muab tso txawv zaub, spices los yog txawm cream. Hnub no peb tsuas xav qhia rau koj tias yuav ua li cas ua ib ntses kua zaub nrog cream. Qhov no yuav yog ob qho zaub mov txawv rau sab qaum teb cuisine.
Daim ntawv qhia ntawm Finnish ntses kua zaub nrog cream
Rau no kua zaub peb xav tau ntses broth, uas peb tau npaj los ntawm lub taub hau thiab Tail ntawm ntses, fins, tawv thiab pob txha los ntawm ntses nrog ntxiv ntawm zaub. Ie. koj tuaj yeem siv ib hom ntses, qhov fillet ntawm uas yuav mus rau cov kua zaub ua kom txhij, thiab los ntawm cov so peb npaj lub hau. Tsuas yog los ntawm lub taub hau yuav tsum tshem tawm cov gills.
Cov khoom xyaw:
- qos yaj ywm - 400 g;
- butter - 70 g;
- dos - 1 dos loj los sis 2 me me;
- tshiab salmon - 300 g;
- broth ntses - 1,2 l;
- dill - 30 g;
- txiv qaub - ½ pcs.;
- cream 33% - 200 g;
- kua txob fragrant thiab dub - rau 5 peas;
- ntsev.
Npaj
Qos yaj ywm txiav rau hauv cubes, dos - me me li sai tau. Fry lawv nyob rau hauv butter (30 g) muab ib tug Golden xim. Cov ntses fillets tseem yuav raug txiav mus rau hauv cubes, ntxiv li, ncuav txiv qaub kua txiv, sib tov thiab tawm mus rau marinate. Sai li sai tau lub qos yaj ywm yog kib, ncuav nws mus rau hauv ib saucepan thiab ncuav lub lim broth, ntsev, noj kom txog thaum uas ua tiav. Tom qab ntawd ncuav lub cream thiab ncuav tawm ntses. Peb mam li noj tsib feeb ntxiv, tab sis rau lub sij hawm ua peb yuav chop cov dill. Ntxiv lub butter, ncuav tawm lub dill thiab tshem tawm los ntawm qhov hluav taws kub.
Yog hais tias zoo li ib tug tau npaj ua kua zaub yog cuam tshuam los ntawm ib rab, nws yuav tsis yog ib txwm Finnish, tab sis cov ntses dej qab ntsev heev nrog cov nplaum.
Daim ntawv qhia rau Norwegian ntses kua zaub ntawm trout nrog cream
Nqaij tuaj yeem noj tau rau koj tus saj, nws tuaj yeem muaj qwj nplais, cws, squid, thiab lwm yam. Lawv tuaj yeem ua boiled nyob rau hauv cov ntses broth muab nws ntau dua tsw.
Cov khoom xyaw:
- ntses broth - 1,3 l;
- qej - 3 cov hniav;
- carrots - 1 daim;
- hmoov nplej - 25 g;
- qaub cream - 85 g;
- txiv qaub - ½ pcs.;
- celery - 1 qia;
- trout - 350 g;
- caw qhuav dawb - 200 ml;
- butter - 50 g;
- Lee - 200 ml;
- nqaij nruab deg - 200 g;
- ib tug sib tov ntawm peppers, tshuaj ntsuab thiab ntsev.
Npaj
Ntxiv cov qej, caw, qaub, qaub cream, txiv qaub kua txiv, kua txob sib xyaw thiab ntsev rau lub hau npau npau npua ntawm lub qhov cub, sib tov nws ua hom brawn thiab ua noj rau 3 feeb. Lub hmoov yog diluted nyob rau hauv ib tug me me ntawm hmoov thiab poured rau hauv lub kua, stirring maj mam. Ntses fillets txiav mus rau hauv me me pieces, carrots thiab celery kab txaij thiab poured rau broth. Peb ua noj rau 10 feeb, nphoo nrog cov zaub ntsuab ntawm kab tiav, ntxiv cov khoom noj khoom haus tiav lawm thiab muab rau hauv lub rooj nrog cov khoom noj uas muaj cov kab uas muaj tsaj, kom muaj nyiaj npog nrog butter.