Fabkis zaub mov: nqaij Burgundy

Yog hais tias peb tham luv luv txog no tais, cov nqaij ntawm Burgundy - ib tug braised nqaij menyuam nyuj nrog nceb thiab zaub nyob rau hauv ib tug liab caw ntses. Xws li ib tug meager hauj lwm tej zaum yuav zoo li es "qhuav" rau cov neeg uas tau muaj nws delicious saj. Raws li lawv hais nyob rau hauv Fabkis, Burgundy nqaij - nws yog qab, noj thiab incredibly cua delicacy, uas muaj tsis muaj sib npaug zos.

Nws yuav tsum tau hnov qhov qab tus mob khaub thuas caij ntuj no yav tsaus ntuj nyob rau hauv lub vos tsev neeg voj voog. Raws li gourmets, txawm nyob rau hauv kub daim ntawv cov nqaij ntawm Burgundy tsis plam nws zoo heev saj thiab zoo heev aroma. Nyob rau hauv classical variations tseem ceeb muaj yog qhov zoo tshaj Burgundy cawu cub.

Nyob rau hauv qhov tseeb, muaj ntau ntau yam ntawm nws cov zaub mov txawv. Nyob rau ntau lub teb chaws ntawm lub ntiaj teb no tse siv lub zos ntawm ntau yam haus dej haus cawv. Yog hais tias koj yeej yuav tau mus npaj no festive tais thiab tsis txhob lwj tshwj xeeb thiab cov cim saj, ces xaiv liab cawu cub ntawm zoo zoo, xws li "Myusini", "Roman-Conti", "Chambertin". Nws tag nrho cov nyob rau hauv lub peev xwm thiab tseem ceeb.

Nqaij Burgundy: daim ntawv qhia

Cov khoom xyaw: nqaij nyuj (1 kg), carrots, dos, nceb, nceb (200 g), nqaij npuas kib (100 grams), hmoov (10 g), soob muab tshuaj txhuam (50 g), qhuav liab cawu cub (300 g), dub kua txob, ntsev, ib tug me ntsis mustard, qij, rosemary, Bay nplooj ntoos.

Ua ntej yuav ua li cas ua noj lub nqaij nyob rau hauv Burgundy, nws yog tsim nyog los las thaum hmo ntuj. Rau marinade coarsely tws dos thiab carrots, ntxiv lavrushku, kua txob, rosemary thiab cawu cub.

Nqaij nyuj txiav mus rau hauv me me feem, prisolit thiab muab tso rau hauv lub npaj ntses. Cia tsawg kawg yog 6 teev, kom zoo impregnation. Thaum lub sij hawm nws xav tau kev pab kib kom txog thaum Golden xim av, ces ntxiv mus rau hauv lub cauldron tsib zaub. Nyob rau hauv tus txheej txheem ntawm muab qhov hnyav ywg dej nrog hmoov, sib tov zoo. Cov ntses nyob rau hauv uas cov nqaij yog, poured rau hauv lub fryer thiab coj mus rau rhaub. Nyem lub qej rov qab thiab muab tso rau txiv lws suav muab tshuaj txhuam. Simmer txog 40 feeb.

npaj zaub

Hlais ib daim hlab ntawm nqaij npuas kib kib nyob rau hauv cov roj txiv roj. Ib yam li ntawd peb npaj mus nrog cov nceb, ces ntxiv cov zaub rau peb nqaij. Kaw lub hau thiab tawm mus rau languish rau ib nrab ib teev. Raws li ib tug sab zaub mov yog zoo meej rau mov, boiled qos yaj ywm thiab tshiab zaub.

Koj siv tau lwm yam nqaij - nqaij qaib, ntshiv nqaij npuas, nqaij menyuam nyuj. Lub Cheebtsam yuav raug hloov ntawm lawv xaiv, piv txwv li, ntxiv kua txob los yog kua. Es tsis txhob, siv ib tug soob muab tshuaj txhuam cov txiv lws suav. Heev six tau nrog oyster nceb thiab chanterelles. Xyaum ua tej yam nrog qhuav tshuaj ntsuab, txuj lom thiab seasonings, muab cov zaub mov tsw thiab piquancy.

Qhov tseem ceeb tshaj plaws nyob rau hauv no daim ntawv qhia - ib tug zoo liab cawu cub. Ib txhia ntxiv brandy, tus saj tsis hloov ntau ntau. Kom siav nqaij Bourguignon surprise lawv saj, softness thiab juiciness. Ntawm cov hoob kawm, koj yuav tsum muab tso rau ib tug ntau ntawm kev rau siab thiab lub sij hawm rau ib tug stunning tshwm sim.

Txawm hais tias nws yog ua tau rau hloov hauv daim ntawv qhia me ntsis thiab ua ib tug ceev. Tsis txhob ua rau cov marinade thiab simmer cov nqaij rau ob peb teev. Tag nrho cov Cheebtsam sib tov thiab xa nws nyob rau hauv lub qhov cub thiab them nrog cheese. Muaj ntau tej zaum yuav tsis pom zoo nrog rau cov qauv, tab sis daim ntawv qhia tsis tau ntau tshaj li ib teev, thiab messing ib ncig nrog cov khoom tsis muaj. Yeej, nws puv tawm heev six.