Lauj kaub tais diav hauv lub lauj kaub yog ntau yam qab tshaj cov uas tau ua si hauv ib lub lauj kaub los yog saucepan. Lub ntsiab yog tias nyob rau hauv tus txheej txheem ntawm xws li ua noj ua haus, cov khoom khaws ntau ntawm lawv saj thiab tseem ceeb tshuaj. Tsis tas li ntawd, lawv yog cov muaj dej ntau thiab muaj ntxhiab. Yog li ntawd siav lauj kaub tais diav txij ancient sij hawm nyob rau hauv qhov cub. Thiab lawv muaj ib qho kev zoo siab. Hauv tsab ntawv no, peb yuav qhia rau koj daim ntawv qhia ua rau nqaij qaib hauv lub lauj kaub.
Nqaij qaib nyob rau hauv ib lub lauj kaub nrog nceb
Cov khoom xyaw:
- nqaij qaib - 1 kg;
- dos - 200 g;
- tshiab champignons - 300 g;
- qaub cream - 300 g;
- qej - 3 cloves;
- hmoov - 1 tbsp. diav;
- zaub roj rau kib;
- zaub ntsuab, ntsev, spices.
Npaj
Carcass nqaij qaib txiav mus rau hauv feem, ntsev, kua txob thiab Fry nyob rau hauv zaub roj kom txog thaum uas ib tug ruddy crust. Champignons txiav rau hauv slices thiab Fry nrog tws dos. Peb txuas lub nceb nrog nqaij qaib thiab plws me ntsis. Tag nrho cov no yog muab tso rau hauv pots. Nyob rau hauv ib lub lauj kaub frying, qhov chaw nceb nrog stewed nrog nqaij qaib, ncuav nyob rau hauv hmoov, maj mam Fry nws, ncuav qaub cream, ntsev, ntxiv spices thiab coj tus loj mus rau ib tug boil.
Lub resulting sauce ncuav lub txheem ntawm pots, npog lawv nrog hau thiab xa lawv mus rau qhov cub, rhuab mus rau 220 degrees rau 30 feeb. Tsuas pub rau 5 ua ntej kev ua noj ua haus, ua kom nqaij qaib nrog cov nceb thiab cov qij. Thaum noj nqaij qaib nrog nceb, koj tuaj yeem tso rau hauv ib lub phaj, los yog koj tuaj yeem pab ncaj qha rau hauv lub lauj kaub.
Nqaij qaib nyob rau hauv ib lub lauj kaub ntawm qaub cream
Cov khoom xyaw:
- nqaij qaib - 700 g;
- carrots - 250 g;
- khov asparagus taum - 250 g;
- qaub cream - 1 iav;
- Provencal tshuaj ntsuab - 1 tbsp. diav;
- qe - 1 daim;
- qos yaj ywm - 4 pcs.
- nyuaj cheese - 50 g;
- ntsev - mus saj.
Npaj
Nqaij qaib txiav rau hauv daim, ncuav 1.5 liv dej thiab coj mus rau ib tug boil. Peb ua noj 40 feeb. Nyob rau lub sijhawm no, peb tau tu cov qos yaj ywm thiab cov zaub ua si thiab txiav cov zaub nrog cov chaw loj loj. Defrost cov noob taum asparagus. Nyob rau hauv lub lauj kaub, ua ntej nteg tawm lub qos yaj ywm thiab carrots, sprinkle nrog Provencal tshuaj ntsuab, ncuav nyob rau hauv 400 ml ntawm nqaij qaib broth thiab coj mus rau ib tug boil.
Txo lub cua sov thiab ua noj rau li 10 feeb hauv qab lub hau. Tam sim no ntxiv cov noob taum asparagus thiab noj rau 5 feeb ntxiv. Tshem tawm cov nqaij qaib ntawm lub txiv mis, cia nws txias thiab cais cov nqaij ntawm cov pob txha. Peb muab txiav nws hauv me me. Hauv saucepan nrog zaub, ntxiv cov qaub nplaum, ntsev, ntsev thiab txhuam rau lwm feeb. 2. Tshem tawm ntawm tshav kub, ntxiv nqaij thiab sib tov. Peb kis tau txais qhov hnyav rau 3-4 phaus, nphoo nrog grated cheese thiab xa mus rau qhov cub rau 20 feeb ntawm qhov kub ntawm 180 degrees. Ua ntej noj mov, koj tuaj yeem rhuav cov kab tawg.
Nqaij qaib nrog mov hauv ib lub lauj kaub
Cov khoom xyaw:
- nqaij qaib - 500 g;
- mov - 1 iav;
- dos - 300 g;
- carrots - 150 g;
- zaub roj rau kib;
- broth - 1.5 l;
- qej - 2 cloves;
- ntsev, curry, dub kua txob hauv av, ntsev, cinnamon, qab zib;
- soy sauce - 3 tbsp. dais;
- lws suav sauce - 3 tbsp. dais;
- butter - 50 g.
Npaj
Nyob rau hauv ib lub lauj kaub tais diav, peb sov so cov zaub roj, fais cov nqaij qaij. Tom qab 7 feeb, ntxiv grated carrots thiab tws dos. Fry kom txog thaum lub dos yog browned. Peb nteg tawm cov nqaij nrog cov zaub hauv cov pots (rau ib qhov muab cov khoom xyaw uas koj tuaj yeem siv 3 phom). Los saum toj no faib cov mov nplej. Ntxiv ntsev, spices, soy sauce thiab lws suav sauce.
Tam sim no peb ncuav nyob rau hauv broth, nws yuav tsum 2 cm saum toj no rau theem ntawm mov. Nyob rau hauv txhua lub lauj kaub, muab ib daim ntawm butter. Npog cov huam nrog hau thiab ci rau 20 feeb ntawm qhov kub ntawm 180 degrees. Ua ntej pab, cov ntsiab lus ntawm lub lauj kaub yog tov.