Zaub mov txawv rau cov zaub mov ntawm Fabkis cuisine zoo heev. Los ntawm txoj kev, peb yuav tsum nco ntsoov tias lub tswv yim ntawm "Fabkis cuisine" yog mob-ib, txij li nyob rau hauv ntau thaj tsam ntawm Fabkis muaj cim zaub mov cim tshwj xeeb. Txawm li cas los xij, coob leej xav paub yuav ua li cas thiaj yuav ua tau ib hom zaub xam lav Fabkis, piv txwv li, yam tsawg kawg thiaj li yuav pab tau rau Fabkis txoj haus dej. Koj tseem tuaj yeem hais tau cov lus qhia hauv kev sib koom ua ke ntawm Fabkis cov zaub nyoos - qhov no yog hnav khaub ncaws.
Lub ntsiab pom tseem ceeb
Classical French salad hnav khaub ncaws yog npaj raws li qee cov proportions: rau 1 feem ntawm natural wine vinegar - 3 seem ntawm Extra Virgin roj txiv roj (uas yog, thawj txias pressed). Feem ntau, ib qho me me npaj txhij ua Dijon mustard ntxiv rau qhov sib tov no, qee zaus me ntsis zib ntab. Nyob rau hauv lub hnav khaub ncaws, ntxiv ib me ntsis ntsev thiab kua txob hauv av (ntau hom), qee zaus - qej thiab ib ob peb tee ntawm txiv qaub kua txiv. Hauv cov cheeb tsam yav qab teb, cov tsoos Aioli sauce siv rau Mediterranean ntug dej, uas, ntxiv rau cov txiv roj roj, vinegar, mustard thiab qej, nrog qe qe (nws zoo dua los siv quail qe kom tsis txhob muaj tus kab mob salmonella).
Peb npaj Fabkis zaub xam lav nrog nqaij
Cov khoom xyaw:
- ib hom gram ntawm 250-300 pob nyug nplooj nyuj (los yog, zoo dua, nqaij menyuam);
- gram 300-400 qos yaj ywm hlais "nyob rau hauv ib yam";
- gram 300 ntom ripe tshiab liab txiv lws suav;
- 8 nyuab-hau quail qe;
- nplooj ntawm ntsuab zaub xam lav;
- zaub (zaub txhwb qaib, rosemary, basil, coriander).
Cov khoom xyaw rau refueling:
- ob peb dia roj txiv roj;
- 1-2 tablespoons natural wine vinegar (yuav hloov nrog balsamic vinegar, ces tus saj ntawm lub zaub xam lav yuav heev refined);
- 2 teaspoons ntawm npaj Dijon mustard;
- 1 pinch ntawm freshly av dub kua txob;
- 2 cloves qej;
- kua txiv ib nrab qaub.
Npaj:
Qos yaj ywm boiled "nyob rau hauv ib yam" yog txias thiab tev thiab txiav mus rau hauv nyias slices. Hau zaub (ntawm chav kawm, chilled) thiab txiv lws suav tshiab tseem hlais. Tag nrho cov khoom xyaw yog tso tawm txheej ntawm nplooj ntawm lettuce: thawj ib txheej ntawm qos yaj ywm, ces - ib txheej ntawm nqaij, ib txheej ntawm txiv lws suav, thiab lwm yam. Lub xeem txheej: zoo nkauj nteg tawm lim quail qe, koj muaj peev xwm tag nrho, thiab tej zaum - halves. Peb npaj qhov chaw nres tsheb roj. Pov qej hauv ib lub tshuaj khib los yog nyem los ntawm cov xovxwm. Sib tov lub butter, vinegar, mustard, qej thiab txiv qaub kua txiv. Ncuav cov zaub xam lav zoo nkauj thiab tsim tawm cov zaub ntsuab. Nws yuav tsum tau sau tseg tias Fabkis tsis siv fennel. Zoo, Fabkis zaub xam lav nrog nqaij nyug yog npaj txhij. Tus Fabkis cov zaub mov classic yog ua haujlwm zoo nrog Fabkis cov lus caw. Yuav khoom qab zib nrog nqaij nyug, liab los yog liab dawb yog tsim nyog, ib qho nqaij nyuj nrog nqaij npuas (los yog nqaij qaib) yog tsim rau xim liab dawb los sis dawb.
Lwm qhov kev xaiv
Lwm daim ntawv qhia rau classic French zaub xam lav.
Cov khoom xyaw:
- 1 me me qaib nqaij qaib mis;
- 2 qab zib qab zib;
- 4 ntom txiv lws suav;
- gram 200 boiled asparagus stems;
- 200 grams kua zaub qhob noom;
- 1 stalk ntawm leek;
- 5-8 feathers ntawm ntsuab dos;
- nplooj ntawm ntsuab zaub xam lav;
- zaub ntsuab;
- refueling (saib saum toj no);
- ib nrab qaub;
- ntsev.
Npaj:
Boiled nqaij qaib nqaij txiav mus rau hauv cubes los yog me me slabs. Kua txob peb yuav txiav luv luv straw, txiv lws suav - slices, thiab leeks - voj voog. Peb faib cov khib nyiab asparagus mus rau cov kab yooj yim. Peb ua kom cov pob txha qhob cij tuaj ua lub me me inflorescences. Koj muaj peev xwm sib tov tag nrho cov khoom xyaw ntawm zaub xam lav, thiab koj muaj peev xwm nteg tawm txheej. Nteg tawm hauv qab ntawm lub tais zaub xam lav nrog ntsuab zaub nplooj ntsuab. On to top, cia peb pw tawm zaub xam lav. Sprinkle nrog tws tshuaj ntsuab thiab ntsuab dos. Paj hle sau ntawv, ntau thiab txawm. Maj mam sprinkle nrog txiv qaub kua txiv. Koj tuaj yeem tau ntxiv me ntsis ntawm lub pob zeb zoo Parmezan.