Daim ntawv qhia rau nqaij qaib hauv liab caw tuaj rau peb ntawm Fabkis, lub teb chaws muaj npe rau nws cov zaub mov zoo zoo. Tus Fabkis txoj kev caw thiab kev xyaum ua zoo, ntxiv rau ntau yam tais diav. Cov dej haus ntxiv rau cov khoom tshiab tshiab tsw, tsw tsw qab, thiab koj tuaj yeem siv cov xim dawb thiab xim liab dawb. Nqaij qaib nrog cov dej caw liab yog ib qho khoom noj uas zoo heev uas koj tuaj yeem pab tsis tau rau qhov noj hmo, tab sis kuj yog rau lub rooj festive.
Nqaij qaib nyob rau hauv liab cawu cub - daim ntawv qhia
Yuav ua rau nqaij qaib liab ua kua liab koj tau noj txhua qhov chaw ntawm cov noog - ob txhais ceg, ncej puab, fillets. Nws yuav zoo dua yog hais tias tus qaib tau maligned nyob rau hauv cawu cub ntawm 10-12 teev, ces cov nqaij yuav tig tawm kom ntau saturated.
Cov khoom xyaw:
- nqaij qaib (thighs) - 1.5 kg;
- Nqaij npuas kib - 150 g;
- qhuav caw - 2-3 iav;
- brandy - 1 iav;
- zaub roj - 4 tbsp. dais;
- dos - 8 pieces;
- hmoov - 1 tbsp. diav;
- ntsev, spices - mus saj.
Npaj
Nyob rau hauv ib lub lauj kaub tob hau fry lub brisket, coj nws tawm thiab muab tso rau nws ib sab. Ob txhais ceg los yog thighs, ntsev, rub nrog spices, yob nyob rau hauv hmoov thiab Fry nyob rau hauv tib lub lauj kaub hauv lub seem uas yog roj. Kub lub cim, muab tso rau hauv hluav taws thiab dej cov nqaij qaib. Thaum qhov hluav taws kub tawm, ntxiv cov kib thiab sliced pieces ntawm brisket, dos, txiav mus rau ib nrab ntawm ib ncig, spices thiab ncuav lub cawu cub. Tom qab cov kua txiv kub tau, txo cov hluav taws thiab hauv lub hau tua kom txog 50-60 feeb. Tom qab ntawd peb coj tawm nqaij qaib thiab dos, thiab tas ntawm cov sauce yog boiled kom txog thaum tuab. Tshaj tawm tus qaib hauv liab caw rau ntawm ib lub tais thiab ncuav lub sauce.
Nqaij qaib mis hauv liab caw
Qhov feem ntau kev noj haus ib feem ntawm nqaij qaib yog ob lub mis los yog fillet - dawb poultry nqaij. Koj tuaj yeem siv hauv daim ntawv qhia ua lub mis - qhov ntawm qaib uas muag nrog tus pob txha, thiab noj cov nqaij qaib fillet hauv cov kua liab.
Cov khoom xyaw:
- nqaij qaib mis - 225 g;
- nceb - 200 g;
- olive roj - mus saj;
- dos - 300 g;
- liab cawu cub - 200 g;
- broth - 30 ml;
- qej - 1 clove;
- pob kws hmoov - 30 g;
- lws suav muab tshuaj txhuam - mus saj;
- parsley zaub, spices - mus saj.
Npaj
Ua ntej, rub lub ncuav ntawm lub mis nrog cov txuj lom thiab soak hauv caw rau 20 feeb, tom qab tshav kub hauv roj skillet, kis tau cov nqaij qaib thiab kib kom txog thaum kub hauv xim rau li 4-5 feeb. Peb muab nws rov qab rau ntawm lub phaj. Tom qab ntawd peb ncuav tus tws dos thiab nceb mus rau hauv lub lauj kaub thiab kib rau lwm 5 feeb, ntxiv nqaij qaib, sau nrog xim liab, caij nyoog nrog lws suav tshuaj thiab tws qej thiab simmer ntawm lub me me hluav taws. Cov hmoov yog me ntsis diluted nrog dej thiab ntxiv rau nqaij qaib, ua noj rau li 2 feeb. Ib tug nqaij qaib stewed nyob rau hauv liab cawu cub tau decorate nrog parsley.