Thaj fillet ntawm qaib cov txwv - recipes

Thaum koj paub cov kab txawv hauv qab no, koj yuav paub tias xyov yog dab tsi ua los ntawm cov nqaij ntim ntawm qaib ntxhw. Nws tseem tshua tsuas yog siv cov lus qhia ua zaub mov nyob rau hauv kev xyaum thiab txaus siab rau txoj kev xav ntawm lub txiaj ntsim ntawm qhov tshwm sim.

Fillet ntawm qaib ntxhw hnyav hauv qhov cub

Cov khoom xyaw:

• fillet ntawm ib tug qaib ntawm ib tug qaib cov txwv - 1-1,2 kg;
• soy sauce - 45 ml;
• zaub roj tsis muaj tsw - 25 ml;
• balsamic vinegar - 20 ml;
• kua zib ntab - 25 g;
• qej cov hniav - 4-5 pieces;
• av qab zib paprika - 5 g;
• qhuav zaub basil - pinch;
• iodized ntsev thiab kua txob hauv av (ib tug sib tov ntawm ob peb hom) - mus saj.

Npaj

1. Mus rau fillet ntawm qaib ntxhw ncej thim muab muaj kua, mos thiab kev sib tw, cov nqaij yuav tsum tau ua ntej-marinated rau tsawg kawg yog peb teev.
2. Noj kua ntses, balsamic vinegar, zaub roj, kua roj thiab sib tov cov khoom xyaw rau hauv ib lub tais, thaum ntxiv crushed qej cov hniav, paprika hmoov, sib tov ntawm peppers, ib daig ntawm basil thiab ntsev me ntsis.
3. Filet ntawm thim ntawm ib tug noog tsis muaj pob txha yog rinsed, qhuav thiab rubbed nrog ib tug npaj marinade.
4. Peb muab cov noog nyob rau hauv ib lub tais, ncuav qhov seem ntawm lub marinade thiab tawm nws rau impregnation.
5. Peb sib tov cov marinated nqaij nruj nreem nrog hlua los yog twine thiab muab tso rau hauv lub khob ci.
6. Npog lub tais nrog ib daim ntawv ntawm ntawv ci thiab xa mus ntxiv ua noj ua haus hauv qhov cub rhaub kom 180 degrees rau ib teev thiab ib nrab.
7. Tam sim no tshem tawm cov ntawv ci thiab cia tus noog xim av nyob rau hauv qhov siab tshaj plaws kub rau kaum feeb.
8. Yog tias xav tau, fillet fillet qaib ntxhw hauv cov ntaub ntawv no muaj peev xwm yuav tsum tau cov zaub, kib txhuam nrog cheese los yog lwm yam khoom noj, ces yob cov nqaij nrog ib yob, khi xov thiab ua tib yam li fillet hauv nws daim ntawv dawb huv.

Stewed qaib ntxhw thawv fillets nyob rau hauv ib tug multicrew - daim ntawv qhia

Cov khoom xyaw:

• qaib ntxhw thawv fillet - 0.7 kg;
• dos - 320 g;
• carrots - 90 g;
• zaub roj tsis muaj tsw - 25 ml;
• soy sauce - 80 ml;
• dill, parsley, basil (tshiab tshuaj ntsuab) - mus saj;
• iodized ntsev thiab kua txob hauv av (ib tug sib tov ntawm ob peb hom) - mus saj.

Npaj

1. Npaj ib tus dej qab thiab muaj txiaj ntsim ntawm cov ntxhuav nyoos ntawm cov ntxhuav hauv ib lub tsho loj heev uas tsis muaj qhov tsim nyog.
2. Ua li no, yaug, qhuav thiab ntuav me me ntawm nqaij qaib nqaij thiab muab tso rau hauv ib lub tais.
3. Qij ntxuav, shinkle ib nrab ntawm ib ncig thiab xa mus rau qaib cov txwv. Muaj peb ntxiv kuj cleared thiab kib carrots.
4. Sau cov khoom xyaw nrog kua ntses, ntxiv cov txuj lom thiab txuj lom rau koj xaiv thiab saj thiab sib tov.
5. Tom qab ib teev, muab qaib cov txwv nrog zaub thiab marinade mus rau hauv cov roj multicastry. Teem tau lub cuab yeej rau "Txuas Qwj" hom thiab noj cov khoom noj rau tsib caug feeb.
6. Hauv nruab nrab ntawm lub voj voog, tus txheem ntawm lub multivark yuav tsum tov, thiab tom qab nws tiav ntxiv tws zaub ntawm dill, parsley thiab basil.

Filet ntawm qaib cov txwv ncej - daim ntawv qhia nyob rau hauv thawv yias

Cov khoom xyaw:

• qaib ntxhw thawv fillet - 0.7 kg;
• dos - 240 g;
• qaub cream - 140 g;
• curry thiab hops-suneli - 2 pinch;
• zaub roj tsis muaj tsw - 45 ml;
• dill, parsley, basil (tshiab tshuaj ntsuab) thiab qej - mus saj;
• iodized ntsev thiab kua txob hauv av (ib tug sib tov ntawm ob peb hom) - mus saj.

Npaj

1. Rau ua noj ua haus nyob rau hauv ib lub lauj kaub frying npaj thiab txiav mus rau hauv slices ntawm fillet thuv turkey kis nyob rau hauv warmed roj thiab xim av me ntsis los ntawm tag nrho cov sab.
2. Tam sim no ntxiv lub dos txiav rau ib nrab ntawm ib ncig thiab Fry lwm ob peb feeb.
3. Hlav qaub cream, ncuav nyob rau hauv txog 200 milliliters ntawm boiling dej, ntxiv ntsev, kua txob, curry thiab hops-suneli mus saj.
4. Peb npog tom qab lub hau ntawm lub khob ntawm lub hau khwb ntawm lub hau thiab muab cov khoom xyaw tso rau hauv ib qho hluav taws kub kom txog thaum lub softness ntawm slices ntawm noog.
5. Nyob rau thaum xaus ntawm lub ua noj, ntxiv tws zaub thiab qej mus rau lub lauj kaub thiab mix.