Nqaij, siav tib lub sij hawm raws li ib tug garnish, yog ib tug yooj yim thiab six daws daws tsis tsuas rau txhua hnub tab sis kuj rau ib pluag mov noj mov. Koj tuaj yeem ci nqaij nyug, nqaij npuas, nqaij yaj los yog nqaij qaib nqaij, tab sis, nws yog tsim nyog los saib xyuas tus cwj pwm ntawm txhua tus, uas peb yuav ua ntxiv mus.
Daim ntawv qhia rau nqaij nrog zaub nyob rau hauv qhov cub
Cov khoom xyaw:
- nqaij npuas plab - 1.2 kg;
- ib tug loj hiav txwv ntsev - 3 tsp.
- vinegar - 1 tbsp. diav;
- txiv apples - 2 daim;
- dos - 1 pc .;
- kua txiv ntoo - 1 1/2 yam khoom;
- parsnip - 4 pcs .;
- carrots - 4-5 pieces;
- qos yaj ywm - 3 pcs;
- thyme - 1 pawg;
- qej - 12 lub noob qoob loo;
- olive roj - 1 1/2 tbsp. dais;
- butter - 30 g;
- grain mustard - 1 tbsp. diav.
Npaj
Cub txuag kom 160 degrees. Tev rau ntawm brisket me ntsis txiav nrog ib tug riam crosswise, ces rub nws nrog vinegar thiab ntsev. Rau ntawm daim ntawv ci nteg tawm lub slices ntawm apples thiab dos, ncuav lawv nrog kua txiv hmab txiv ntoo , muab lub brisket on to top thiab muab txhua yam nyob rau hauv qhov cub rau 3 xuab moos.
Tom qab ib teev thiab ib nrab ua noj ua ke ntawm cov nqaij peb muab cov zaub: carrots, parsnips, qos yaj ywm, lub caij lawv nrog ntsev thiab kua txob, sprinkle nrog thyme, muab cloves ntawm qej, nteg tawm cubes ntawm butter, thiab tshuaj txhua yam nrog txiv ntseej roj. Peb xa nws mus rau qhov cub.
Tom qab 3 teev, nce qhov kub kom txog 230 degrees thiab ua noj ua haus ntxiv rau lwm 20-30 feeb. Cov zaub mov yog npaj txhij. Cia noj nqaij kom brew rau 15 feeb, thiab mam li txiav thiab ua hauj lwm rau lub rooj.
Nqaij nrog zaub nyob rau hauv ib lub lauj kaub nyob rau hauv qhov cub
Cov khoom xyaw:
- lamb ceg - 1,8 kg;
- qej - 2 cloves;
- qos yaj ywm - 1 kg;
- taub dag - 1 kg;
- txiv ntseej roj - 2 tbsp. dais;
- ntsuab peas - 2 tbsp.
Npaj
Cub sov li 180 degrees. Lamb leg roj nrog mashed qej olive roj, raws li tau zoo raws li ntsev thiab kua txob. Peb ci taw rau ib teev thiab ib nrab, tom qab uas peb hloov cov khoom noj ci ntsa iab rau hauv lub lauj kaub los yog ib qho nqaij npua, npog nrog cov zaub qhwv thiab muab ci rov qab rau hauv qhov cub. Nqaij nrog zaub nyob rau hauv qhov cub yuav npaj txhij tom qab 40 feeb.
Ci nqaij nrog zaub hauv qhov cub
Cov khoom xyaw:
- nqaij nyug tenderloin - 1 kg;
- qhuav dawb caw - 3/4;
- soy sauce - 3/4 yam khoom;
- rosemary - 4 teaspoons;
- Dijon mustard - 4 teaspoons;
- qej - 3 cloves;
- qos yaj ywm - 500 g;
- Brussels sprouts - 500 g;
- carrots - 500 g.
Npaj
Txiav marinated nyob rau hauv ib tug tov ntawm caw, soy sauce , rosemary, mustard thiab tws qej.
Tshaj daim ntawm qos yaj ywm, cabbage thiab carrots on ib daim ntawv ci, ncuav tag nrho cov seem uas yog marinade thiab mix. Peb ci zaub ntawm 210 degrees 30 feeb. Peb sib tshuam hauv marinade los ntawm tenderloin, kis nws tshaj cov zaub thiab noj rau lwm 30-45 feeb.
Tom qab 15 nas this, thaum cov nqaij mos tas lawm, nqaij nyuj yuav txiav thiab muab rau lub rooj.
Nqaij nrog zaub thiab qos yaj ywm hauv qhov cub
Cov khoom xyaw:
- duck ob txhais ceg - 2 pcs .;
- ntsev, kua txob - mus saj;
- carrots - 2 daim;
- qos yaj ywm - 2 daim;
- leeks - 2 daim;
- qej - 3 cloves;
- thyme - 4 ceg ntoo;
- Bay nplooj ntoos - 1 daim;
- nqaij qaib broth - 1 yam khoom;
- qhuav dawb cawu cub - 1 tbsp.
Npaj
Cub txuag mus rau 200 degrees. Duck txhais ceg yog ziab
On stale grease, Fry zaub rau 7-10 feeb, tsis nco qab mus rau season lawv nrog ntsev thiab kua txob. Thaum kawg, peb ntxiv cov qij thiab thyme rau zaub, peb mus ua mov noj ntxiv rau lwm feeb. Nteg tawm ob txhais ceg on ib lub ncoo ntawm zaub, ncuav tag nrho cov sib tov ntawm cawu cub thiab broth, muab nplooj nplooj thiab muab tso rau hauv qhov cub rau 30 feeb. Tom qab lub sijhawm dhau los, peb txo qhov kub kom 180 degrees thiab ua noj ua haus ntxiv rau lwm 15-20 nas this.