Nws yog qhov nyuaj rau xav txog hnub so, tsev neeg kev ua koob tsheej, rooj tog phooj ywg, kev ua lag luam lossis kev lom zem thaum tsis muaj lub raj mis zoo. Txawm li cas los xij, nws yog ib qho tseem ceeb uas yuav tsum tau coj mus rau hauv tus account cov cai ntawm cawv txiv hmab thiab paub tias cov tais diav twg yog ua haujlwm nrog ib hom cawv. Nws ntseeg tau tias cov cawv dawb muaj cov microelements ntau ntxiv uas ua kom cov hlab ntshav muaj zog, tab sis cov lus, cov khoom qab zib thiab cov cawv dawb tsis suav nrog cov khoom lag luam.
Qee qhov kev cai ntawm cov cawv txiv hmab
Cov cawv dawb feem ntau tau ua rau ntuag, hauv cov tsom iav siab nrog lub nqaim nqaim thiab lub qia nyias. Qhov ntsuas ntawm cov dej caw txias yog ncaj qha ntsig txog nws lub hnub nyoog: cov tub ntxhais hluas txias txog 7-8 ° C, cov hnub nyoog txias - txog 9-10 ° C, thiab cov neeg tseem ceeb thiab cov ci ntsa iab - txog 11-12 ° C.
Cov cawv dawb tau txais kev pabcuam nrog cov ntses muaj roj tsawg, nqaij qaib dawb nqaij ntses, nqaij ntses, caviar dub thiab liab, chees me thiab zaub mov, zaub tais thiab txiv hmab txiv ntoo, cov khoom qab zib tsis qab. Lawv ntseeg tau los ua khub zoo nrog kev ua noj ua haus ntawm Suav, Thaib thiab Mev. Nyob rau hauv Fabkis, kev sib xyaw ntawm cov cawv dawb nrog oysters yog qhov qub.
Tab sis kuj tseem muaj ntau yam kev txwv. Piv txwv li, cawv dawb tsis pom zoo kom tau txais kev pabcuam nrog cov nqaij nqaij haus cawv, pickles, zaub tsib, cov tais uas muaj cov kua txiv qaub, kua txiv qaub thiab tag nrho cov cawv txiv hmab (lawv cuam tshuam rau lub teeb thiab muag ntxhiab ntawm cawv), nrog rau chocolate thiab astringent txiv ntoo., uas yuav lwj qhov qab.
Cov tais twg zoo haus caw dawb
Cov cawv dawb yuav tuaj yeem muab cov ntses nyob hauv tus qauv style. Los npaj cov zaub mov no koj yuav tsum tau ua:
- 250 g perch fillet;
- 250 g trout fillet;
- 850 g ntawm qos yaj ywm;
- 2 lub taub hau ntawm dos;
- 250 g ntawm champignons;
- 1 lub qe;
- 30 g ntawm nyuaj cheese;
- 50 g butter;
- 150 g ntawm zaub roj;
- 500 g qaub cream;
- 1 tbsp. l. hmoov.
Tev lub qos yaj ywm, ntxuav, txiav mus rau hauv ib daim hlab thiab Fry hauv lub lauj kaub nrog ib nrab ntawm tus nqi ntawm cov roj zaub. Hard boil lub qe, tev thiab txiav rau hauv slices. Txiav cov tev dos ua me me, thiab cov nceb ua tej daim thiab kib hauv cov roj zaub ntxiv. Grate cov cheese rau ntawm grater nruab nrab. Fry cov hmoov nplej rau hauv ib qho chaw huv hauv qab yias thiab, nplawm qee zaus, ntxiv qaub cream thiab butter. Nqa cov kua zaub kom npau npau.
Ntxuav cov ntses fillets, qhuav, txiav rau hauv qhov me me uas xav tau, cij hauv hmoov nplej thiab muab tso rau hauv lub tais ci. Tso cov qos yaj ywm, nceb, dos, qe rau saum, npog nrog qaub cream sauce thiab nphoo nrog cov cheese rau saum. Muab tso rau hauv qhov cub rau 30-35 feeb thiab ci ntawm 200 ° C.
Cov dej qab zib ib nrab thiab qab zib dawb yuav tsum tsis txhob muab nrog cov khoom qab zib kas fes thiab chocolate. Nws mus zoo nrog crème brulee, qaub khoom qab qab zaub mov, biscuits thiab txiv hmab txiv ntoo ncuav. Piv txwv li, cov txiv ntoo dawb, tokay, sherry lossis Madeira tuaj yeem noj nrog cov khoom qab zib "Temptation". Nws yuav xav tau:
- 1 iav ntawm 20% cream;
- 170 g icing qab zib;
- ½ khob khov raspberries;
- 10 g ntawm gelatin;
- 2 kiwi;
- 100 g txiv pos nphuab tshiab.
Thawj zaug ntawm tag nrho cov, defrost lub raspberries thiab RUB lawv los ntawm ib sab cib. Lub txiaj ntsig puree nrog hmoov qab zib thiab whipped cream rau hauv lub zog npaus khov. Txhawm rau tsis txhob nres cov nplawm, hliv rau hauv cov kwj ntawm cov kua roj yaj kom yaj hauv cov dej sov me ntsis. Tom qab ntawd sai sai ncuav qab zib rau hauv thoob plaws lub ntsej muag iav tsom iav los yog cov tais thiab tso rau hauv txias rau ib teev thiab ib nrab kom txog thaum cov gelatin tawv tawv. Ua ntej pab cov khoom qab zib, nyiag nrog hlais ntawm cov tev txiv kab ntxwv thiab txiv pos nphuab tshiab.
