Yog tias koj xav tau ceev cov qhaub cij los yog tuaj nrog tej yam tsis zoo, tab sis txaus siab rau kev noj tshais lossis pluas su, pate yuav pab koj. Ntawm chav kawm, peb tsis tau tham txog tin tau muab khoom muag. Tsis tas li ntawd xwb, nws yuav tau them tus nqi txhim kho tsev kom zoo dua. Qhov nrov tshaj plaws thiab yooj yim - nqaij qaib pate, daim ntawv qhia ntawm no zaub yuav tsum mastered los ntawm txhua tus neeg, vim hais tias cov khoom xyaw yog ob peb.
Yooj yim pate
Cov pate tshaj plaws yog tau los ntawm nqaij qaib siab, nws daim ntawv qhia los ntawm koob "koj ua tsis tau yooj yim xav", lub sij hawm siv tsawg kawg, thiab cov txiaj ntsim mam li thov txawm tias cov kab laum discerning.
Cov khoom xyaw:
- nqaij qaib chilled siab - 1 kg;
- dos loj - 2 pcs;
- butter - 250-270 g;
- Bay nplooj - 2 pcs .;
- qe - 4-6 daim;
- ntsev - 2 pinch;
- freshly av paprika - 12 peas;
- qej - 2-3 wedges (yeem).
Npaj
Lub siab yog xaiv tshiab, peb ua tib zoo kuaj xyuas txhua lub siab kom tsis muaj kev khiav ntawm lub cev, huab cua thiab puas tsuaj. Yaug kom huv hauv cov dej ntws nrog lub siab, ncuav rau hauv saucepan thiab muab dej rau nws. Ntxiv nplooj ntub thiab ib tws dos. Noj lub siab rau 15 feeb tom qab lub raj npau npau, cia nws txias me ntsis. Lub caij no, nyuaj boiled qe, tshem tawm lub plhaub thiab txias. Peb muab cov dos thib ob tso kom tsawg li tsawg tau thiab muab tso rau ntawm butter kom txog thaum lub qab ntxiag, lub teeb xim tis. Hloov daim siab, dos thiab butter thiab qe rau hauv rab phom, ntsev, kua txob thiab ntxiv qej. Whisk kom txog thaum tus. Yog hais tias tus pate hloov dhau tuab, ib me ntsis cov siab ntawm daim siab broth. Raws li koj tau pom, daim ntawv qhia rau lub pate los ntawm nqaij qaib siab yog yooj yim heev.
Gourmet pate
Ntau yam ntxiv nthuav mus saj nqaij qaib pate (daim ntawv qhia yog me ntsis ntau nyuab) yog npaj los ntawm lub mis thiab nceb. Nqaij qaib nqaij yog txig sib luag nrog saj nrog nceb, koj tuaj yeem ua kom pamper koj tus kheej nrog lub tsev ua cov khoom tsis zoo.
Cov khoom xyaw:
- fillets (nqaij qaib mis tsis muaj tawv, pob txha thiab pob txha mos) - 0,7-0,9 kg;
- dos loj - 2 pcs.;
- parsley paus - 1 piece;
- champignons - 0.3 kg;
- sunflower roj, odorless, refined - 50 ml;
- cognac los yog brandy - 30 ml;
- ntsev - 1 teaspoon;
- Freshly hauv av dub thiab dawb kua txob - mus saj.
Npaj
Peb ntxuav lub fillets, muab lawv nyob rau hauv ib saucepan, ncuav dej. Ntxiv cov noob qoob loo thiab qe parsley paus. Noj cov nqaij rau txog ib nrab ib teev, txias nyob rau hauv lub broth. Qhov seem uas yog qhov muag teev yog txiav mus rau hauv me me cubes, nceb - daim hlau. Ua kom sov li roj rau ib qho dej nyab, stew dos thiab nceb kom txog thaum tag nrho cov kua evaporated. Muab cov nqaij thiab cov nceb hauv ib rab koob, ntxiv ntsev, cognac los yog brandy, kua txob, ob peb spoonfuls ntawm broth thiab whisk.
Ntawm chav kawm, qhov kev xaiv no yog me ntsis kim dua pate los ntawm nqaij qaib giblets, daim ntawv qhia yog ntau nyuab, tab sis qee zaus koj xav tau ib yam dab tsi ntau cua.