Tus ntses Hoisin yog ib qho tseem ceeb hauv kev suav zaub mov txawv txawv. Tshawb nrhiav kev ua noj nws tus kheej, thiab hauv cov tais diav twg nws yog qhov tshwj xeeb tshaj yog.
Hoisin yog Lub Txiaj Ntsim Sab Hnub Tuaj rau lus Askiv hu ua "brown sauce" thiab Asmeskas cov nqaij tawv nqaij ci nqaij. Tab sis nws muaj qhov muaj txiaj ntsig tseem ceeb rau lawv: "Hoisin" tsis txhaws cov khoom ntawm cov khoom, tab sis ntawm qhov tsis tooj - ua rau nws muaj kev nplua nuj thiab qhib kev tshiab.
Cov kua ntses muaj qhov nyuaj thiab ntau yam saj nrog zib ntab tones. Lub hauv paus ntawm cov kua ntses yog fermented taum pauv, mov thiab nplej, qej, kua txob kub, kua txob, thiab tsib Suav Cov Txuj Ci muab xyaw ua cov cinnamon, noob fennel, Sichuan kua txob, hnub qub anise thiab cloves.
Cov kua zaub yog qhov zoo tagnrho li marinade rau nqaij qaib thiab nqaij npuas. Yog tsis muaj nws, nws tsis yooj yim sua kom ua noj lub ntsiab ntawm Suav cov zaub mov noj - Peking duck. Nws tseem zoo kom ci ntses nrog nws, tshwj xeeb yog salmon.
Muaj ntau cov zaub mov txawv rau Hoisin sauce. Tau kawg, lawv tsis tuaj yeem hu ua ib puas feem pua tseeb, tab sis qee qhov qee feem ntau ze rau qhov qub.
Xaiv ib
- 8 tbsp. kua zaub;
- 4 diav txiv laum huab xeeb (muab tshuaj);
- 2 tbsp. zib ntab;
- 4 tsp dawb nplej vinegar;
- 0.25 tsp qej hmoov;
- 4 tsp noob hnav roj;
- 40 g ntawm cov ntses suav kub;
- 0.25 tsp kua txob dub.
Ua kom cov kua ntses, tsuas yog muab tag nrho cov khoom xyaw rau hauv lub tais tov kom txog thaum tus.
Xaiv ob, nrog kua txiv kab ntxwv
- 8 tbsp kua ntses;
- 40 tee cov kua txob;
- 4 tsp vinegar 5%;
- 0.25 tsp qej hmoov;
- 2 tbsp. kua txiv kab ntxwv;
- 2 tbsp. kua zib ntab.
Txoj kev ua noj ua haus yog tib yam li nyob hauv thawj qhov kev xaiv.
