Coob leej ntau tus neeg tsis tuaj yeem xav tias ua tiav cov zaub mov tiav yam tsis muaj ib daim zoo ntawm cov nqaij siav. Thiab feem ntau cov qhaub cij nrog cov khoom tiav ntawm cov nqaij ua tiav - sausage, caj dab, carbonade yog siv rau pluas tshais. Cov carbonate yog nqaij npuas lossis nqaij nyuj, siav thiab ci hauv qhov tshwj xeeb, nws yog npaj rau kev cia sijhawm ntev. Hauv cov hnub qub, nqaij tau ci nyob rau hauv cov thee kub kub, yog li lub npe, consonant nrog lo lus "carbonate" (carbonic acid ntsev). Yog li koj yuav ua li cas thiaj ua nqaij npuas noj?
Nws yog qhov tsim nyog
-
- nqaij npuas pulp (loin);
- qij;
- hmoov rau breading;
- ntsev.
Cov Lus Qhia
Kauj ruam 1
Tev lub pulp los ntawm cov yeeb yaj kiab.
Kauj ruam 2
Txiav ib qho duab plaub ua ke tawm ntawm nqaij npuas. Sim tso ib txheej txheej ntawm cov rog ntawm 0.5 cm tuab rau saum txhua qhov ntev. Ua kom herringbone tsis yog txheej ntawm txheej ntawm nqaij npuas kib.
Kauj ruam 3
Finely tsuav cov qej los yog txho nws rau hauv cov tshuab tshwj xeeb. Sib tov nrog ntsev. Qhov sib piv ntawm cov txuj lom yog kwv yees li qub - rau 1 kg ntawm nqaij, 1 clove ntawm qej thiab 40 g ntawm ntsev.
Kauj ruam 4
Cia cov nqaij soak me ntsis nrog rau cov txuj lom. Tom qab ntawd brew hauv hmoov.
Kauj ruam 5
Muab cov npaj pulp hauv ib lub hnab ci. Tso rau ntawm lub tais ci. Cov rog sab ntawm daim ntawv yuav tsum nyob rau saum toj.
Kauj Ruam 6
Preheat qhov cub kom 180-200 degrees. Muab cov ntawv ci rau hauv qhov cub thiab ci rau 1-1.5 teev.
Kauj Ruam 7
Txiav lub hnab tom qab 1-1.5 teev. Txo qhov kub kom txog 150 degrees thiab ci nqaij rau lwm teev thiab ib nrab. Cov nqaij yuav ua rau qab kua txob.
Kauj ruam 8
Muab cov roj carbonate kom zoo dua. Sauerkraut thiab hau qos yaj ywm yog garnishes zoo meej.
