Isobho se-anyanisi ecebile siyisiqalo se-French cuisine, okulula kakhulu ukuphinda ekhishini lakho. Le isobho ine-tint eluhlaza okwesibhakabhaka nesinambitheka esinamnandi se-anyanisi, esisilele isikhathi eside futhi sinesikhathi sokugcoba. Kukhona ukuhlukahluka okuningi kwalesi sidlo, kodwa sizoxoxa okubaluleke kakhulu futhi, okubaluleke kakhulu, okuyisimnandi kakhulu.
Indlela yokupheka isobho se-anyanisi: iresiphi
Izithako:
- ama- cep omisiwe - 30 g;
- ibhotela - 30 g;
- u-anyanisi omhlophe - 2.5 kg;
- iwayini elimhlophe elimhlophe - 65 ml;
- umhluzi wemifino - 500ml;
- iqabunga lomkhiqizo;
- amagatsha e-thyme - ama-3 ama-pcs .;
- ushizi (ngokukhethekileyo u-gruyer) - 90 g;
- buns.
Ukulungiselela
Sika amasongo omhlophe anyanisi bese udlulisa amafutha ancibilikile kuze kube yilapho ebala. Engeza i-laurel, thyme, usawoti omncane noshukela, uhlanganise kahle bese ubeka izitsha nge anyanisi emlilweni omncane. Ukumboza izitsha nge-lid bese ubumba u-anyanisi ngesigamu sehora, uvuselela ngezikhathi ezithile. Lapho ama-albusi aqoshiwe ephenduka umthamo obunzima obunzima obunzima, sekuyisikhathi sokuthululela konke ngewayini nomhluzi, engeza amakhowe angaphambi kokugcoba, ugqugquzele nokushisa, ungaholeli kuze kube ngamathumba. Sisusa kwi-thyme ne-laurel yesobho.
Kusukela ebhodini esinqunywe phezulu bese sisusa i-pulp, sishiya kuphela umgudu wesobho ngokwawo. Siphululela isobho sibe yizinsizane, sifafaza i-gruyer kanye nendawo ngaphansi kwe-grill. Isobho so-onion nesinisi, ungakhohlwa ingilazi yewayini elimhlophe.
Isobho se-anyanisi ne-salmon - iresiphi
Izithako:
- ibhotela - 45 g;
- u-anyanisi omhlophe - 1.5 kg;
- inhlanzi yesikhumba (kusuka ku-saumon) - 2 amalitha;
- i-fillet ye-saumoni - 450 g;
- amagatsha e-thyme - 2;
- ama-clove kagalikhi - ama-2 ama-pcs .;
- ushizi onzima osikiwe;
- baguette.
Ukulungiselela
Sika u-anyanisi omhlophe ube ngamasongo amancane, inkathi, engeza i-thyme, uthele ibhotela elixubekile uhlanganise. Beka u-anyanisi esithombeni sokushisa esiphezulu kuya ku-160 ° C emaminithini angu-40-45 noma kuze kube yilapho sekuqala ukuguqulwa. Ngezikhathi ezithile, izingcezu ze-anyanisi kuzodingeka zivuselelwe ukuze zingashisi. Phakathi naleso sikhathi, uthathe i-fillet ye-salmon cubes bese uyilisa emhluzeni. Sibheke u-anyanisi, hlanza amazambane ahlambulukile ngomhluzi uphinde uthule amafomu okuphikisa. Fry the tile baguette kuze crunch, gubungula inhlamba nge ugacekile bese uwabeka phezulu isobho. Kusukela phezulu silala isidlo nge ushizi futhi ngaso leso sikhathi sasibeka ngaphansi kwe-grill ukuthi ushizi ebusweni lalihlanganisiwe.
Uma kukhona isifiso, ungalungisa isobho so-anyanisi esifanayo kwi-multivark. Okokuqala gazinga u-anyanisi kwimodi "Yokucima", hlanganisa izinhlanzi nayo futhi ulinde kuze kufike ukulungele. Thela okuqukethwe kwesitsha ngomhluzi bese uxuba.
Indlela yokupheka isobho se-anyanisi esilonda: iresiphi
Isobho e-anyanisi egcwele noshizi singapheka ngisho nokuzila ukudla. Yebo, yebo, futhi ushizi uzoba lapho, nakuba ihluke ngokuphelele nomkhiqizo wokuqala wobisi, kodwa ukunambitheka akusho neze.
Izithako:
- i-anyanisi omhlophe - 2,8 kg;
- amafutha yemifino - 60 ml;
- ufulawa - 30 g;
- Umhluzi wemifino - 1.5 amalitha;
- i-cruton yesinkwa - ama-6 ama-pcs.;
- imifino emisha;
- I-Cashew (eluhlaza futhi efakwe amahora angu-8) - into engu-1;
- amanzi 240 ml;
- ijusi kalamula - 20 ml.
Ukulungiselela
Ngesigamu samafutha yemifino sidlula izindandatho ze-anyanisi, sincishise umlilo futhi silinde cishe isigamu sehora, sishukumisa yonke imizuzu emihlanu. Ama-anyanisi ase-carameliwa adluliselwa ku-ladle yesobho ukuze aqede izitsha. Ngamafutha asele, grill ufulawa okwesikhashana, engeza ufulawa kumhluzi u-anyanisi, uxube ukuze uqhekeke ngokuphelele, uphinde uthele amanzi asele. Sengeza noma yiziphi izinongo eziyisisekelo ukunambitha.
Ngokuba "ushizi" ku-blender, shaya amantongomane anamanzi namanzi kalamula, faka kancane u-usawoti.
Siphulukisa isobho ngamafomu, kusuka phezulu sabeka i-coolie, kuso- "ushizi" we-nati bese ubhaka konke ngaphansi kwe-grilla kuya kuqweqwe oluqinile.