Nqaij npuas plhaub yog cov zaub mov thoob plaws lub thoob, uas tuaj yeem tau txais kev noj qab haus huv los ua zaub mov los yog ua ib qho tais, nyob ntawm seb daim ntawv loj npaum li cas koj txiav txim siab siv rau nws. Vim tias nqaij npua blends zoo nrog ntau cov tshuaj, salted thiab qab zib ntxiv, ntau hom variations qhib rau lub tsev ua noj, qee yam uas peb yuav tham txog hauv cov ntaub ntawv no.
Yob cov nqaij npuas uas sau
Peb yuav npaj cov ntawv yob no los ntawm tag nrho cov khoom podcherevina, uas ua ntej kev pab yog muab txiav rau hauv cov feem me me thiab tau txais kev pab rau txhua qhov khoom siv.
Cov khoom xyaw:
- fennel noob - 2 tbsp. dais;
- qej cov hniav - 3 daim;
- ib pawg ntawm cov tshiab thyme;
- olive roj - 35 ml;
- nqaij npuas (subclavine) - 2 kg;
- lemons - 2 pcs.
Npaj
Yuav kom fennel muab tshaj plaws tsw, nws yuav tsum tau kib nyob rau hauv ib tug kub qhuav frying lauj kaub rau txog ib feeb, thaum stirring tas li. Cov tshuaj tsw qab yog cov hmoov nplej thiab lub hauv av nrog ib rab diav ntsev, ib nrab ntawm thyme thiab qej. Thaum tus muab tshuaj txhuam npaj, koj tuaj yeem coj mus noj cov nqaij npuas.
Ntxuav thiab qhuav nqaij yog tso, sprinkled nrog roj thiab rubbed nrog tiav lawm muab tshuaj txhuam. Hlauv cov nqaij npuas rau hauv ib lub yob, nws yog tsau nrog cov khoom noj khoom haus twine, thiab nqaij tawv nqaij yog smeared nrog cov seem ntawm cov roj thiab rubbed nrog ib tug pinch ntawm loj ntsev. Tom qab, cov nqaij yog tshuav rau marinate rau ob peb teev, thiab tom qab ntawd xa mus npaj ua ntej 180 degrees rau ib nrab ib teev, thiab tom qab ntawd, sprinkling nrog txiv qaub, ntawm 160 rau 2 teev ntxiv. Yuav kom tev ntawm lub podcherevina clamped thiab crunched, nyob rau thaum kawg ntawm ua noj ua haus, qhov kub yog dua tsa mus rau 200 thiab cov nqaij yog sab laug mus rau noj rau 30 feeb.
Ua ntej noj mov, lub voj pub mus pw, thiab tom qab ntawd nws muab faib ua cov nqaij npuas nqaij npuav.
Nqaij npuas nrog cov nceb thiab cheese
Nqaij npuas yob los ntawm nqaij npuas, raws li txoj cai, yog npaj los ntawm ib qho chaw fillet. Nqaij los ntawm qhov no ntawm lub cev nqaij daim tawv ci tau yooj yim thiab sai sai, tab sis vim hais tias ua noj tsis siv ntau lub zog.
Cov khoom xyaw:
- dos - 115 g;
- qej cov hniav - 2 daim;
- champignons - 145 g;
- grain mustard - 15 g;
- cheese - 140 g;
- ib tug puv tes ntawm parsley tshiab;
- spinach - 95 g;
- thyme ceg - 4 pcs .;
- nqaij npuas tenderloin - 1.4 kg.
Npaj
Spasertuyte dos semirings, thiab thaum lawv soften, ntxiv qej dhau los ntawm cov xovxwm. Tam sim ntawd tom qab qej, muab cov nceb tso rau hauv daim hlau thiab tos kom txog thaum tag nrho cov dej ntau dhau los ntawm lawv. Thaum kawg, muab thyme nplooj thiab mustard rau hauv lub puv.
Nqaij npuas dej muab faib ua 3 xuab moos thiab muab pov tseg txhua tus. Tso cov nplooj ntawm spinach, thiab kis mus rau hauv lub mushroom sau tshaj plaws. Nchuav txhua yam nrog cheese, yob txhua lub yob thiab nplaum nrog ib lub pas dig hniav. Ci qaws ntawm nqaij npuas nrog ib tug txhaws nyob rau hauv qhov cub ntawm 170 degrees 15 feeb.
Yuav ua li cas ua noj nqaij npuas yob nrog prunes?
Ua ke nrog ntawm nqaij npuas thiab prunes yog suav tias yog classic thiab tau nrov rau ntau tshaj ib xyoo caum. Tag nrho vim hais tias nqaij npuas yog zoo ua ke nrog ntau cov qab zib ntxiv.
Cov khoom xyaw:
- Nqaij qaib tenderloin - 430 g;
- prunes - 115 g;
- txiv ntseej roj - 15 ml.
Npaj
Faib qhov nqis siab tshaj rau hauv nyias daim hlau, tsis pub tshaj ib nrab ntawm ib nrab ntawm cov npoo centimeter. Txhua tus ntawm lub pieces maj mam yeej tawm thiab ntau lub caij nrog freshly hauv av kua txob thiab ntsev. Tso cov chopped prunes rau ib qho ntawm cov npoo ntawm daim, thiab tom qab ntawd yob txhua yam rau hauv ib lub yob thiab txhuam nrog toothpicks.
Cia tawm lub qaws nyob rau hauv qhov cub, rhuab mus rau 190 degrees rau 15 feeb.