Tau ntau pua xyoo dhau los, thaj tsam ntawm thaj chaw ntawm Fabkis cov chaw ua zaub mov tau tsim. Txhua qhov chaw hauv lub tebchaws muaj lub tais uas feem ntau cov neeg nyiam thiab feem ntau pab rau cov neeg ncig tebchaws. Hauv Toulouse, qhov no yog cassoulet, taum taum nrog menyuam yaj thiab lwm yam nqaij.
Nws yog qhov tsim nyog
-
- 500 g ntawm yaj;
- 200 lub plab npuas plab;
- 250 hnyuv ntxwm;
- 2 cov carrots;
- 600 g noob taum dawb;
- 2 dos;
- 1 lub taub hau ntawm qej;
- 1 tbsp. l. lws suav muab tshuaj txhuam;
- Provencal tshuaj ntsuab;
- goose rog;
- ntsev.
Cov Lus Qhia
Kauj ruam 1
Xaiv cov nqaij haum rau koj cov zaub mov me. Nws yog qhov zoo tshaj los yuav cov yaj tawv, thiab yaj kuj tsim nyog. Ua tib zoo saib cov xim ntawm cov rog. Yog tias nws muaj xim daj, nws txhais tau hais tias cov nqaij yog cov qub, nws tsim nyog rau cov kua txiv, tab sis nws yuav tsis zoo rau hauv ib lub ncuav. Yog tias koj muaj kev paub tsawg hauv kev xaiv cov nqaij, yuav nws tom khw - tus muag yuav tuaj yeem tawm tswv yim rau koj rau qee daim tshwj xeeb nyob ntawm koj cov kev xav tau. Piv txwv li, rau stew, nws raug nquahu kom noj nqaij yaj nruab nrab.
Kauj ruam 2
So kom tau cov taum qhuav hauv dej txias thaum hmo ntuj. Ua kom zoo tshaj plaws nqaij npuas lub plab, faib cov hauv paus ua ke ua plaub ntu. Tso txhua yam ua ke rau hauv saucepan, npog nrog dej txias thiab ntxiv kev sib xyaw ntawm Provencal tshuaj ntsuab. Ua noj, npog thiab dhau rau tshav kub rau ib teev. Lub caij nrog ntsev. Tom qab ua noj, tshem cov dos thiab ntws cov kua, tawm txog ib khob rau cov kua ntses.
Kauj ruam 3
Txiav tus menyuam yaj ua tej daim nrog ib sab tsis pub ntev tshaj 5 cm thoob plaws ntawm cov nplej. Sov lub Goose rog nyob rau hauv ib qho txuj ci thiab kib cov nqaij hauv nws. Cov yaj yuav tsum maj mam ua kom sib daj. Tshem tawm cov nqaij thiab nyob rau hauv tib lub roj, sai sai kib tws dos thiab qej, thiab tom qab ntawd ces cov tws sausages. Koj tuaj yeem tuaj yeem ntxiv cov diced carrots rau hauv daim ntawv qhia yog tias koj xav tau.
Kauj ruam 4
Muab cov taum, sauteed dos thiab qej, thiab nqaij rau hauv lub tais ci. Ua ke ib khob hau dej hau taum nrog kua txiv lws suav thiab hliv dua qhov sib tov. Simmer lub cleet mus rau hauv qhov cub ntawm 150 degrees rau ob teev. Noj tawm ntawm cov zaub mov peb caug feeb ua ntej npaj txhij, ntsev, nplawm thiab ci ntxiv.
Kauj ruam 5
Muab cov cassoulet nrog lub hnab tshiab los yog ncuav ci ncuav. Cov zaub xam lav ntsuab nrog me ntsis balsamic vinegar yuav yog qhov zoo nrog nws. Raws li haus dej, cawv liab liab nrog cov nplua nuj saj, piv txwv li, los ntawm Rhone Valley, hu ua Coté du Rhone, haum rau lub tais.
