Yuav ua li cas ua noj nqaij npuas yob ntawm nqaij sawb. Yob nqaij npuas kib ci

Nqaij npuas Nyoo chine cov nqaij npuas kib - lub classic version, los yog khoom noj txom ncauj rau cov nyiaj so koobtsheej lub rooj noj mov. Nws yuav npaj nyob rau hauv ntau txoj kev: ci nyob rau hauv qhov cub, ua noj los yog cov khoom uas muaj yam khoom noj. Ib txhia cov zaub mov txawv noj mov yuav tau them nyob rau hauv no tsab xov xwm.

Nyoo chine cov nqaij npuas ci. cov khoom xyaw

Raws li hais saum toj no, lub tais yuav tsum tau siav nyob rau hauv ci daim ntawv. Mus ua noj nqaij npuas yob brisket yuav tsum stock xws cov khoom:

• dub kua txob - 1 tshuaj yej diav;
• Qej - 3 cloves;
• fennel (cov noob) - 2 cutlery diav;
• txiv roj roj - 3 cutlery diav;
• nqaij npuas plab - 1,5-2 kilograms;
• txiv qaub - 2 pieces;
• tshiab thyme (nplooj) - 1 tug loj pawg;
• hiav txwv ntsev - mus saj.

txoj kev ntawm kev npaj

1. Ua ntej ntawm tag nrho cov koj yuav tsum kib lub txuj lom rau ib tug ob peb feeb nyob rau hauv ib tug qhuav yias.
2. Ces lawv yuav tsum tau kev khoob nyob rau hauv ib tug mortar nrog cov qij, hiav txwv ntsev thiab ib nrab ntawm cov thyme nplooj. Tom qab ntawd koj yuav tsum tau ntxiv rau cov mix ib tug ob peb dia roj txiv roj.
3. Raws li tso cov nqaij npuas nyob ib tug txiav board, tshiav cov txuj lom thiab sprinkle nrog rau seem uas thyme nplooj. Tam sim no koj yuav tsum maj mam muab dov lub nqaij mus rau hauv ib tug ceev yob thiab khi mus txog ib tug thread.
4. Tom qab ntawd, cov nqaij npuas yuav tsum ua tau tej yam los npog, tso thiab tawm thaum hmo ntuj rau las nws.
5. Ces, nqaij npuas yob brisket ntsev yuav tsum tshiav thiab smear txiv roj roj. Ces nws yog tsim nyog los muab tso rau hauv ib daim ntawv ci thiab ci. Qhov no yuav tsum tau ua nyob rau hauv lub qhov cub, preheated rau 200 degrees rau ib nrab ib teev.
6. Tom ntej no yob yuav tsum ncuav txiv qaub kua txiv thiab ntxiv ci nyob rau hauv 180 degrees rau ob teev. Ces koj yuav tau sov li lub qhov cub rau 220 degrees thiab kom nws nqaij npuas rau lwm ib nrab teev. Qhov no yog tsim nyog nyob rau hauv thiaj li yuav tsim ib tug Nyoo chine cov nyob qab crisp.
7. Tom qab hais tias, cov nqaij yuav tsum tau muab tshem tawm los ntawm lub qhov cub thiab qhov chaw nyob rau hauv ib tug sov so qhov chaw thiab tawm nws nyob rau nees nkaum feeb.

Nyoo chine cov nqaij npuas nqaij npuas kib ci npaj txhij! Ua ntej pab nws yuav tsum tau txiav rau hauv feem.

Nyoo chine cov nqaij npuas siav. cov khoom xyaw

Nqaij siav nyob rau hauv no daim ntawv qhia - ib tug zoo khoom noj txom ncauj kev xaiv rau tus festive lub rooj. Tsis mus yuav nyob rau hauv lub khw hau brisket, nws yuav ua tau nyob rau hauv tsev rau ib tug ob peb teev. Yog hais tias qhov kev kawm, cov nqaij tej zaum yuav mus khoom, tab sis zoo nqaij npuas thiab nyob hauv cov ntshiab daim ntawv. Nyoo chine cov nqaij npuas kib siav npaj los ntawm cov hauv qab no cov khoom:

• Qej - 3 cloves;
• nqaij npuas fillet - 1 kg;
• ntsev thiab txuj lom (tag nrho cov) - mus saj.

txoj kev ntawm kev npaj

1. Peb yuav tsum coj cov nqaij npuas kib thiab txiav nws nrog cov npoo kom lawv smooth. Yog hais tias qhov kev kawm, muaj peev xwm yuav tshem tau ntwav txhuam ntoo nqaij.
2. Tom qab ntawd, cov nqaij npuas koj yuav tsum tshiav seasoning, ntsev thiab kua txob. Qhov nruab nrab ntawm lub caij tom ntej yob yuav tsum tau tsuav qej. Tom qab hais tias, lub brisket rau yob nyob rau hauv yob thiab ua tib zoo khi li xov.
3. Cov nqaij yog ces tsim nyog mus ua ke nyob rau hauv ib tug ceev pob.
4. Tam sim no nws yog tsim nyog los npaj cov tais diav rau ua noj ua haus nqaij npuas. Nws yog tsim nyog los muab tso rau lub nqaij, npog nrog dej, nqa rau ib tug boil thiab ua noj tshaj sim kub rau ib tug ob peb teev. Nyob rau hauv nruab nrab ntawm lub yob, koj yuav tau muab ib tug laurel nplooj, uas yuav muab ib tug tshwj xeeb tsw lub tais tab tom npaj.
5. Thaum cov nqaij yog siav, tua lub tshav kub thiab cia sawv ntsug rau txog ib teev ntau nqaij npuas. Ces nws yuav tau muab tshem tawm, muab tso rau hauv ib lub phaj thiab tos kom txog thaum tso tawm tshaj noo noo.

Ntawm no yog npaj los yob hau nqaij npuas brisket. Lub daim ntawv qhia, raws li koj tau pom, cov complexity yog tsis sib txawv. Kom txog rau thaum cov nqaij yog siav, koj yuav tau xyuam xim ua lwm tsev neeg nyias muaj nyias haujlwm.

Nyoo chine cov nqaij npuas nrog nceb. cov khoom xyaw

Heev ntawm nthuav cov saj puv los ntawm charcuterie nrog nceb, prunes thiab apples. Yog li ntawd koj yuav tau ua noj thiab nqaij npuas yob ntawm nqaij sawb. Lub daim ntawv qhia rau ib tug zaub mov yog siv cov nram qab no cov khoom xyaw:

• nceb - 100 gram;
• nqaij npuas kib - 1 kilogram;
• prunes - 50 g;
• Kua - 1 pc.;
• qe - 1 pc.;
• ntsev - mus saj;
• txuj lom: dub kua txob, coriander - mus saj.

txoj kev ntawm kev npaj

1. Yog xav tau pib koj yuav tsum tau ua nyob rau hauv cov nqaij npuas kib longitudinal seem, kom tau tawm ntawm nws daim nqaij, kua txob, coriander thiab muab tso rau lub grate on ib teev nyob rau hauv lub tub yees.
2. Tom qab ntawd koj yuav tsum scroll carved daim ntawm nqaij npuas nqaij nyob rau hauv ib tug nqaij li, ntxiv mus rau nws lub qe, finely tws apples thiab prunes. Ces koj yuav muab cov txuj lom shredded kib nceb. Tag nrho cov khoom xyaw yuav tsum tau kom huv si tov.
3. Tam sim no brisket yuav khoom cov filling nruj nreem qhwv lub twine nyob rau hauv lub qhov cub thiab ci rau ib tug - ib tug thiab ib tug ib nrab teev. Khoom noj khoom haus Kub - 180 degrees.
4. Tom qab lub yob tau txias, nws yog tsim nyog los tshem tawm cov twine thiab txiav mus rau hauv daim phaj thiab pab. Koj muaj peev xwm decorate nrog greenery khoom noj txom ncauj.

Tam sim no uas koj paub yuav ua li cas ua noj nqaij npuas kib yob. Qhov zoo tshaj plaws cov zaub mov txawv uas hais nyob rau hauv no tsab xov xwm. Txoj kev npaj zaub mov noj muaj peev xwm yuav sib txawv, tab sis cov yeej ib txwm tshaj cov miv nyuas. Sim nws thiab koj yuav tau hlub no noj khoom txom ncauj. Bon Appetit!