Cov neeg uas tsis nyiam cov qos yaj ywm, feem ntau, tsuas yog tsis tshwm sim. Tom qab tag nrho, muaj ntau txoj kev los npaj nws. Tsis tas li ntawd, qhov no zaub yog txuam nrog nqaij, ntses, zaub, nplooj siab thiab ntau lwm tus. Hnub no peb muab koj ib daim ntawv qhia ntawm qos yaj ywm stewed nyob rau hauv ib lub lauj kaub nyob rau hauv qhov cub thiab qhia rau koj yuav ua li cas ua nws. Nws yog heev yooj yim mus ua noj qos yaj ywm hauv me me pots, yog li cais lub tais twb mus rau hauv feem.
Daim ntawv qhia rau cov qos yaj ywm nrog nqaij qaib siab nyob rau hauv qhov pots nyob rau hauv qhov cub
Cov khoom xyaw:
- qos yaj ywm - 1.5 kg;
- dos - 4-5 pieces;
- nqaij qaib siab - 900 g;
- Bulgarian kua txob - 3-4 pieces;
- ntsev thiab kua txob - mus saj;
- qaub cream - 400 g;
- butter - 100 g.
Npaj
Kom yooj yim, ua ntej peb yuav npaj txhua cov khoom tsim nyog cais, thiab tom qab ntawd peb yuav muab lawv tso rau hauv lub pawm.
Chicken daim siab zoo ntxuav hauv dej, podsalivaem, kua txob thiab mix (tsis tas yuav tsum txiav). Qos yaj ywm raug ntxuav thiab txiav mus rau lwm lub thawv nrog tej daim me me, xyaw, thiab cov kua txob thiab ntsev. Tev lub dos nrog rab riam nyob rau hauv tshooj. Separating Bulgarian kua txob los ntawm noob, txiav rau hauv straws. Butter yog txiav mus rau hauv cubes vaj huam sib luag rau tus xov tooj ntawm huam, raws li muaj cov khoom xyaw lawv yuav tuaj tawm txog yim daim.
Nyob rau hauv huv, qhuav ceramic pots, nteg tawm nqaij qaib thiaj li hais tias nws kaw lub qab. On to top ntawm daim siab, muab ib piece ntawm butter thiab sprinkle dos. Peb faib cov qos yaj ywm ntawm pots, uas peb kis tau me ntsis ntawm Bulgarian kua txob. To top nrog ob peb tablespoons ntawm qaub cream thiab muab lub pots nyob rau hauv ib tug preheated qhov cub, qhov kub nyob rau hauv uas, 180 degrees. Npaj nyob rau hauv qhov cub, qos yaj ywm nyob rau hauv lub pots yuav siv txog ib teev.
Qos yaj ywm nrog nqaij npuas nyob rau hauv ib lub lauj kaub nyob rau hauv qhov cub
Cov khoom xyaw:
- qos yaj ywm - 1.2 kg;
- Nqaij qaib caj dab - 600 g;
- dos - 3-4 pieces;
- carrots - 350 g;
- mayonnaise (50%) - 280 g;
- cheese - 250 g;
- ntsev, kua txob - mus saj.
Npaj
Av nplaum hws, kuv thiab qhuav nrog lub phuam chav ua noj. Ntxuav cov nqaij ntshiab, ntxuav nrog dej ntws, ua ib daim, txhais tau hais tias txiav nws mus rau hauv qhov quav. Peb faib cov nqaij npuas hauv huam, ua ntej ntsev thiab kua txob. From saum toj no nteg lub peeled thiab sliced qos yaj ywm nrog zoo nkauj cubes, thiab nyob rau nws nyob rau tib daim ntawv peb faib carrots. Tom ntej txheej ntawm dos, uas peb txiav mus rau ib nrab ntawm ib ncig thiab cover nws ua nrog mayonnaise.
Qhov cub yog rhuab mus txog 190 degrees ua ntej thiab peb muab pots nyob rau hauv nws, tawm hauv lawv qhib. Tom qab 40 feeb peb qhib qhov cub qhov cub, thawb lub me ntsis nrog lub huam ntawm peb tus kheej, ncuav mus rau hauv txhua lub lauj kaub grated nyuaj cheese. Kaw qhov cub thiab cia txhua yam hauv tib hom kub kub li 10 feeb.
Qos yaj ywm nrog chanterelles nyob rau hauv qhov cub nyob rau hauv qhov cub
Cov khoom xyaw:
- tshiab chanterelles - 650 g;
- qos yaj ywm - 12 medium tubers;
- dos - 250 g;
- carrots - 3 daim;
- mayonnaise - 160 g;
- qaub cream - 160 g;
- kua txob thiab ntsev - mus saj;
- zaub roj - 3-4 st. diav.
Npaj
Cuam, huv chanterelles Fry nyob rau hauv ib lub lauj kaub nrog ib tug me me ntawm roj, tsuas yog ua ntej nrog nceb
Peb npaj pots sau nrog qos yaj ywm nrog chanterelles, rau 45-50 feeb, nyob rau hauv lub qhov cub, rhuab mus rau 200 degrees.