Tus qauj yog cov noog me tshaj plaws hauv tsev neeg partridge. Nws cov nqaij zoo sib xws hauv nws cov khoom noj zoo rau cov nqaij qaib, tab sis ntau "nplua nuj" hauv qhov saj. Txij li thaum quails yog li me me, lwm qhov zoo dua yog tias lawv ua noj sai heev. Lawv tuaj yeem muab kib, ci, haus, ci. Tus naas ej nto moo ntawm Stout, tus neeg tsis noj qab haus soj ntsuam Nero Wolfe, nyob hauv ib qho ntawm cov dab neeg tshiab ntawm "Veronica lub quails" - kib quails nrog txiv hmab dawb. Poj huab tais Elizabeth II yog ib qho zoo heev ntawm cov zaub mov no, tsuas yog ntawm no nws hu ua "quail nyob rau hauv ib tug vaj ntxwv style". Qaij ci hauv cov nqaij npuas kib lossis nplooj txiv kab ntxwv tsis muaj qhov nrov dua.
Nws yog qhov tsim nyog
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- Cov nqaij npuas BBQ
- hauv Indian style
- 6 quail
- 250 grams ntawm cov rog tsis muaj zog cheese
- 2 diav ghee (ghee)
- Pepper tablespoon kua txob dub
- 1 rab chili hmoov
- 1 rab diav kua zaub
- Meric teaspoon turmeric
- 3 centimeters tshiab Ginger hauv paus
- 7 caws
- 1 me me dos
- . Teaspoon ntsev
- Quail
- txhaws nrog nceb
- 4 qua ntxhw
- 1 tablespoon txiv roj roj
- 2 cov dos nruab nrab
- 2 khob ua khob cij nplais
- 2 khob nceb qus, txhoov (dawb
- boletus
- chanterelles)
- 2 dia tws thyme
- 2 dia parsley, txhoov
- 1 khob ghee
- Ntsev
- freshly hauv av dub kua txob
- Stewed quail
- 6 quail
- 6 dia butter
- 3 diav hmoov
- 2 khob nqaij qaib tso
- ½ khob khob xaws khaub ncaws
- Ntsev
- freshly hauv av dub kua txob
Cov Lus Qhia
Kauj ruam 1
BBQ Quail, Khab Tebchaws Indian. Muab cov ntawv peppercorns dub rau hauv lub tshuaj khib ua ke nrog cov thawv hauv cov ntawv cardamom. Ua kom zoo siab qhiav cov qhiav hauv paus. Quav dos kom zoo. Npaj lub marinade - muab tsev cheese thiab txuj lom rau hauv ib lub tais tob, sib tov kom txog thaum pasty. Nqa txhua quail thiab tshiav nws nrog marinade. Muab cov quail tso rau hauv ib lub tais, npog nrog ntaub qhwv yas thiab marinate rau tsawg kawg 1 teev.
Kauj ruam 2
Ua noj qauj qua rau ntawm ib txoj hlua xov hlau hla lub coos rau 3-4 feeb ntawm ib sab.
Kauj ruam 3
Quail cov khoom noj nrog nceb Preheat qhov cub kom txog 175 degrees Celsius.
Kauj ruam 4
Pib ntawm sab nraub qaum, tshem cov pob txha los ntawm quail, tawm hauv lawv tsuas yog tis thiab txhais ceg.
Ua kom sov lub txiv ntseej roj nyob rau hauv ib qho txuj ci nrog tuab tuab, hauv qab hnyav, tsuav thiab caramelize (kib kom txog thaum lub teeb xim av thiab cov yam ntxwv tsw qab) dos, ntxiv cov nceb rau nws thiab kib rau tsis pub dhau 3-4 feeb. Tshem tawm cov lauj kaub los ntawm tshav kub thiab ntxiv cov khaub noom tawg kom puv, lub caij nrog ntsev, kua txob, tshuaj ntsuab, do.
Kauj ruam 5
Muab cov quail, tshiav nrog ghee thiab tso txhua tus noog ib tus zuj zus hauv ntawv ci. Muab cov quail qhwv hauv ntawv ci rau ntawm daim ntawv ci, tso rau hauv qhov cub thiab ci rau 20 feeb.
Kauj Ruam 6
Sautéed quail Sauté lub quail nyob rau hauv butter kom txog thaum maj mam ua crusty. Tshem cov noog ntawm lub lauj kaub thiab kib hmoov rau hauv tib cov roj kom txog thaum lub teeb xim av. Ncuav rau hauv broth thiab sherry, lub caij nrog kua txob thiab ntsev, cua sov.
Kauj Ruam 7
Muab cov quail tso rau hauv ib lub tais ci thiab ncuav dhau qhov ua kua. Muab tso rau hauv qhov cub preheated rau 160 degrees Celsius rau ib teev thiab ib nrab. Pab nrog boiled mov.
