Nws yog tsim nyog los ci nqaij nyuj nyob rau hauv ntawv ci? Peb muaj kev qhia ntawv

Tej cov tais nqaij muaj kev tshwj xeeb saj thiab high zaub mov muaj nqis. Txawm tias muaj tseeb hais tias muaj yog ib lub tswv yim hais txog cov kev piam sij ntawm cov khoom no, nws chaw yeej tsis poob. Nws siv nyob rau hauv qhov kev npaj ntawm ntau yam khoom. Nrog ib tug me ntsis lub tswv yim, koj muaj peev xwm tsim masterpieces ntawm ua noj kos duab ntawm cov nqaij thiab amaze koj cov phooj ywg thiab cov txheeb ze. Piv txwv li, koj muaj peev xwm ci nqaij nyuj nyob rau hauv ntawv ci - nws yog yooj yim thiab tsis yuav tsum tau ntau lub sij hawm thiab kev rau siab, tab sis cov yuav los siav lub tastes ntawm lovers tsiab peb caug nyob rau hauv qab delicacies.

Txoj kev rau roasting

Rau ci nqaij yog ob txoj kev uas koj siv tau:

1. High-kub txoj kev - nyob rau hauv cov ntaub ntawv no tshwm sim yuav txawv crispy thiab qab saj nrog kua txiv nyob rau hauv lub tiav lawm zaub mov. Yuav kom ci rau nyuj nyob rau hauv tus ntawv ci los ntawm tus txheej txheem no los npaj daim ntawv pre propped nws nrog ntawv ci thiab sab laug me ntsis ntawm cov npoo ntawm cov projections. Tom qab no nws yog tsim nyog los preheat qhov cub rau 210 ° C (cov khoom loj rau 1 kg) thiab mus txog rau 230 ° C (rau daim weighing ntau tshaj 1 kg) thiab muab tso rau hauv lub fryer preform nqaij. Ces kib nrog ib tug thawj zaug kub ntawm txog 20 feeb mus qeeb hluav taws (qhov rooj yuav tsum qhib txee cub rau ib pliag mus cuag cov yam kub ntau sai sai) rau 170 ° C. Close ci daim ntawv ntawm ntawv ci, fastened nrog protruding npoo ntawm lub qis txheej, cov nqaij yuav languish thiab ua mos. Pom zoo lub sij hawm yuav xam raws li nram no: rau tag nrho cov ci rau txhua txhua 0.5 kg ntawm cov khoom hnyav siv 20 feeb rau qhov nruab nrab theem ntawm - 15 feeb, thiab cov tshwm sim rau "cov ntshav" - txog 10 feeb. Piv txwv li, yog hais tias tus preform hnyav 2.5 kg, tom qab ib tug thawj zaug kev kho mob ntawm kub (20 feeb), cov nqaij yuav tsum tau khaws cia nyob rau hauv lub qhov cub rau lwm 1 teev 40 feeb.
2. Qhov tsawg kub txoj kev - nyob rau hauv rooj plaub no tus workpiece twb ci ntawm 120 ° -160 ° C, nyob rau lub treat yog mos mos thiab mellow, tab sis tsis muaj kiav txhab. Lub sij hawm mus ci nqaij nyuj nyob rau hauv tus ntawv ci los ntawm tus txheej txheem no, yuav muab xam raws li nram no: lub sab kub, ntev ci txheej txheem. Readiness li tej zaum yuav tsum tau txiav txim los ntawm ua noj ua haus pas ntsuas kub: rau cov nqaij ntawm cov tub ntxhais bulls - 54 ° ( «ntshav»), 70 ° C (zoo prozharka). Koj kuj ua ib tug incision los yog tej koob daim ua noj ua haus, yog hais tias nws raws li nram no ib lub teeb kua txiv, noj mov yog npaj txhij, yog hais tias tus kua yog pos huab los yog reddish - tseem noj nqaij nyoos.

Cov yooj yim hauv paus ntsiab lus ntawm ci

Ua ntej koj yuav ci nqaij nyuj nyob rau hauv ntawv ci, nws yuav pab tau kom paub tias cov ntsiab lus tseem ceeb ntawm cov txheej txheem:

1. Xaiv cov nqaij - ci nyob rau hauv Ncu yog suav hais tias yog feem ntau tsim nyog teb los ntawm tej daim nrog ib tug me ntsis roj nyob rau hauv lub puab strata ntawm qhov zoo tshaj plaws npaj ci nqaij nyug.
2. Kev npaj ntawm nqaij - txiav cov zaj duab xis, ntxuav thiab qhuav nws siv napkins. Cov zaub mov khov yuav tsum pre-defrost (dua li ntawm chav tsev kub). Txiav "raw khoom" rau khoom (pom zoo muaj nqis - 500 g), cov pob txha thiab pob txha mos, nws yog ntshaw kom tshem tawm cov nqaij repel.
3. Tsw semi-tiav lawm cov khoom - tshiav rau daim nrog ntsev thiab lwm yam txuj lom, mustard los yog tshwj xeeb ntses. Koj yuav ua tau txiav nyob rau hauv cov nqaij thiab lard "twb" cov qij thiab cov carrots los yog hais semi-tiav lawm cov khoom nyob rau hauv lub marinade rau txog 2 teev (thaum hmo ntuj). Koj siv tau cov nram qab no muaj pes tsawg leeg: bay nplooj (as), ntsev thiab dub kua txob. Nyob rau hauv tas li ntawd, ntawm no yog koj xav tau ntxiv tws qej. Tag nrho cov mix, lub tsho tiv no rau daim thiab tawm mus rau las.
4. Ci cub - qhwv nyob rau hauv ntawv ci daim (ib tug los yog ob tug khaubncaws sab nraud povtseg) thiab ci rau ib tug ntawm cov kev npaj txoj kev sib tham saum toj no. Yuav ua li cas mus ci nqaij nyuj, raws li nws tau yav tas los txhais. Koj muaj peev xwm nrhiav tau ib tug ua kiav txhab rau ntawm ib tug tsawg-kub txoj kev, Yog hais tias koj qhib lub wrapper kom txog rau thaum nws yog npaj txhij rau ntau tshaj 10 feeb.

yuav pab tau yim pab

Tsis tas li ntawd ntawm nyuj ua noj ua haus nyob rau hauv lub qhov cub yuav pab tau cov tswv yim nram no:

• txiav zoo ua nyob rau hauv daim ntawv ntawm ib tug ntoo khaub lig, yog li ntawd lub filling tsis paim quav thaum kib;
• kom tau ib tug tshwj xeeb saj, lub nyuj ua ntej ua noj ua haus yuav Smear zib mu;
• raws li kvass marinade yuav siv tau nrog ib tug me me npaum li cas ntawm vinegar;
• Yog hais tias cov nqaij yog heev ntshiv, nws yog zoo dua rau nyias daim lard roj (roj);
• ntxuav rau daim tsis muaj tus marinade, koj muaj peev xwm siv ib tug tshwj xeeb uas muab rau txuj lom;
• Nws yuav ua tau ib tug nqaij ci thiab zaub rau garnish, thaum lawv yuav tsum tau txiav rau hauv loj daim.

Yam no hu ua nqaij (nqaij nyug) - lub zoo meej kho rau tej lus no, no tais yog yooj yim npaj thiab tsis yuav tsum tau siv zog npaum. Nyob rau hauv cov ntaub ntawv no, koj yuav tau xyaum ua tej yam nrog rau txuj lom thiab yuav tau txais cov feem ntau npaj txhij txog versions ntawm no tais. Tom qab npaj cov nqaij ci nyob rau hauv ntawv ci, nws yog tau ua kom haum cov phooj ywg thiab cov txheeb ze.