Isobho se-anyanisi esityebileyo sihlobo lwe-French cuisine, elula kakhulu ukuphinda ekhitshini lakho. Le isobho inomsola omnyama obomvu kunye nesinambitha esimnandi se-anyanisi, esiye sahlala sikhathazekile kwaye sinexesha lokugaya. Kukho ukuhluka kweendlela ezininzi, kodwa siza kuxubusha okubaluleke kakhulu kwaye, ngokubaluleke kakhulu, eyona nto isondlo.
Ukupheka isobho se-anyanisi: iresiphi
Izithako:
- Iimithi ezinomileyo - 30 g;
- ibhotela - 30 g;
- i-anyanisi emhlophe - 2.5 kg;
- Iwayini elimhlophe elimhlophe - 65 ml;
- imifuno - 500 ml;
- iqabunga lelary;
- amasebe e-thyme - 3 amaqhosha.;
- ushizi (ngokukhethekileyo i-gruyer) - 90 g;
- buns.
Ukulungiselela
Sika ii-epiki ezimhlophe kwaye udlule kwioli yanyuka kuze kube yinto ecacileyo. Yongeza i-laurel, thyme, ityuwa encinci kunye noshukela, xuba kakuhle kwaye ufake izitya ngee-onion kumlilo omncinci. Gubungela izitya nge-lid uze udibanise i-anyanisi malunga nesiqingatha seyure, uchukumise ngamanye amaxesha. Xa ama-bulbs aqoshiwe aphendulela ubunzima obuninzi obunzima bomnxeba, ke ixesha lokuthulula yonke into ngewayini kunye nomhluzi, faka amakhowe asele ngaphambili, ugubungele kunye nokushisa, ungabikho kwi-thumba. Sisusa kwi-thyme ne-laurel.
Ukusuka kumabhonsi esiwacima phezulu kwaye sisuse i-pulp, sishiya kuphela umtya wesobho ngokwawo. Siphalazela isobho kwi-buns, sifafaze i-gruyer kunye nendawo phantsi kwe-grill. Isobho se-onion isobho kunye noshizi, ungalibali iglasi yewayini emhlophe.
Isobho se-anyanisi ne-salmon - recipe
Izithako:
- ibhotela - 45 g;
- i-anyanisi emhlophe - 1.5 kg;
- Umhluzi weentlanzi (kwi-salmon) - 2 ilitha;
- ifayile ye-salmon - 450 g;
- amasebe e-thyme - 2;
- ii-clove zegalikhi-2 ii-pcs.;
- ishizi esinzima;
- baguette.
Ukulungiselela
Sika i-anyanisi emhlophe ibe ngamacangci amancinci, ixesha, yongeza i-thyme, uthele nge bhotela edibeneyo kunye nokuxuba. Beka i-anyanisi kwipuvini ehamba phambili ngaphambi kwe-160 ° C malunga nemizuzu engama-40-45 okanye kude kube yinto yokuqala. Ngexesha elide, iziqwenga zee-anyanisi ziya kufuneka zivuselelwe ukuze zingatshisi. Okwangoku, nqunqa i-fillet ye-cubes cubes uze uyilise kumhluzi. Sawutyisa i-anyanisi, xuba amazambane ahlambulukileyo kunye nomhluzi uze uthele phezu kweefom ze-refractory. Fry i-baguette tincetu kuze kube yilapho uquba, gubungela i-toast ngecekile yellicri uze uwabeke phezulu kwesobho. Ukususela phezulu silala ngesitya kunye noshizi kwaye kanye kanye sibeka phantsi kwe-grill eshiyiweyo ebusweni.
Ukuba kukho umnqweno, unokulungiselela isobho se-anyanisi esifanayo kwi-multivark. I-fry kuqala u-anyanisi kwindlela yokuCima, udibanise intlanzi kunye kwaye ulinde de ifike kukulungele. Dlulisa okubhalwe kwisitya kunye nomxube kunye nokuxuba.
Ukupheka isobho se-anyanisi ephilileyo: iresiphi
Isobho e-anyanisi epheleleyo kunye noshizi singapheka ngokuzila ukutya. Ewe, ewe, kwaye ushizi uya kuba khona, nangona ihluke ngokupheleleyo kwimveliso yobisi yangaphambili, kodwa kwintetho ayivumelani nonke.
Izithako:
- i-anyanisi emhlophe - 2,8 kg;
- ioli yohlaza - 60 ml;
- umgubo - 30 g;
- Imifuno yemifuno - 1.5 ilitha;
- i-crutons yezonka-6 ii-pcs.;
- imifuno emitsha;
- I-Cashew (iluhlaza kwaye idonsa iiyure eziyi-8) - 1 into;
- amanzi 240 ml;
- ijusi lemon - 20 ml.
Ukulungiselela
Ngesiqingatha seoli yeemifino sidlula izindandatho ze-anyanisi, sinciphise umlilo kwaye silinde malunga nesiqingatha seyure, sivuselele yonke imizuzu emihlanu. I-oyanamisiyamu i-caramise ithululwa kwi-ladle ye-ladle ukuze idibanise izitya. Kwisele eseleyo, grill umgubo ngomzuzu, wongeza umgubo kumhluzi kunye anyanisi, udibanise ukuze uqhekeke ngokupheleleyo, uphulule umbane osele. Songeza naziphi na iziqholo ezisisiseko ukuze zithande.
Ngokuba "ushizi" kwi-blender, ubethe iinqabunga ezinamanzi ngamanzi kunye nejisi lemon, kongeza umxube wetyuwa.
Siphalazela isobho kwiifom, ukusuka phezulu sibeka i-coolie, kuyo-nut "ushizi" kwaye ubhaka yonke into phantsi kwe-grill kwi-crust.