Ci hauv Poltava

Ci nrog cov nqaij thiab cov qos yaj ywm Cov cua zoo li no, txaus siab thiab cozy, homemade tais, raws li ib tug roast, yuav npaj tau raws li Poltava daim ntawv qhia, nrog rau ntxiv ntawm qaub cream, mis nyuj thiab butter. Vim lub sij hawm ntev ntev ntawm qhov nruab nrab kub, cov qos yaj ywm ua mos muag, cov nqaij yog kev sib tw thiab cov tais tau txais cov tsis hnov ​​tsw ntawm melted mis nyuj. Kuv siv ib daim vov brisket nrog ib tug pob txha. Kostochku muab tso rau hauv qhov chaw ntawm cov khaubncaws sab nraud povtseg. Qej txiav nyob rau hauv ib nrab, yog hais tias Internal sprouts raug tsim, ces lawv yuav tsum tau muab tshem tawm. Thaum cov kua hauv daim ntawv txhaws, qhov theem no yuav txiav txim tau los ntawm cov yeeb yam hauv lub npau npog (yog tias cov duab tsis yog pob tshab thiab npuas tsis pom) - txo qhov hluav taws kub. Qhov no tsis yog txheej txheem ceev, nws yuav siv sij hawm li ib teev, lossis ib teev.

Ci nrog cov nqaij thiab cov qos yaj ywm Cov cua zoo li no, txaus siab thiab cozy, homemade tais, raws li ib tug roast, yuav npaj tau raws li Poltava daim ntawv qhia, nrog rau ntxiv ntawm qaub cream, mis nyuj thiab butter. Vim lub sij hawm ntev ntev ntawm qhov nruab nrab kub, cov qos yaj ywm ua mos muag, cov nqaij yog kev sib tw thiab cov tais tau txais cov tsis hnov ​​tsw ntawm melted mis nyuj. Kuv siv ib daim vov brisket nrog ib tug pob txha. Kostochku muab tso rau hauv qhov chaw ntawm cov khaubncaws sab nraud povtseg. Qej txiav nyob rau hauv ib nrab, yog hais tias Internal sprouts raug tsim, ces lawv yuav tsum tau muab tshem tawm. Thaum cov kua hauv daim ntawv txhaws, qhov theem no yuav txiav txim tau los ntawm cov yeeb yam hauv lub npau npog (yog tias cov duab tsis yog pob tshab thiab npuas tsis pom) - txo qhov hluav taws kub. Qhov no tsis yog txheej txheem ceev, nws yuav siv sij hawm li ib teev, lossis ib teev.

Cov khoom xyaw:

• Qos yaj ywm 1800 g
• Nceb champignons 300 g
• Veal 350g
• Qaub cream 100 g
• Butter 50 g
• Dos 2 pcs.
• Mis 250 ml
• Dej 100 ml
• Qij 2 cloves
• Bay nplooj 2 pcs.
• Ntsev 15 g
• Dub kua txob hmoov 5 g

Lus Qhia

• Kauj Ruam 1 Npaj cov khoom tseem ceeb rau kev ua noj ci: qos yaj ywm, nqaij nyug, nceb, mis nyuj, qaub cream, dos thiab cov txuj lom.
• Kauj Ruam 2 Muab cov qaub nplaum thiab lub ncuav ntawm butter rau hauv qab ntawm lub qhov cub loj.
• Kauj Ruam 3 Ntxiv ib txheej ntawm finely chopped dos.
• Kauj Ruam 4 Txhuav lub champignons rau hauv cov phiaj.
• Kauj Ruam 5. Tshem tawm cov ntxhuav thiab qhuav nqaij ntawm cov pob txha thiab txiav mus rau hauv me me.
• Kauj ruam 6 On to top ntawm dos nteg ib txheej ntawm nceb, nqaij.
• Kauj ruam 7 Tom ntej, ib txheej ntawm qos yaj ywm, peeled thiab txiav mus rau hauv nyias paib. Txhua txheej yuav tsum tau muab me me qab ntsev.
• Kauj ruam 8 Ua ntxiv mus kom txog thaum cov zaub mov tawm. Xam cov txheej kom lub hau yog qos yaj ywm. Kua txob.
• Kauj Ruam 9 Sab nraum laim nplooj thiab nplooj ntawm qej. Ncuav nyob rau hauv cov mis nyuj thiab dej sov. Kaw lub hau lossis npog nrog ntawv ci. Muab tso rau hauv qhov cub.
• Kauj Ruam 10 Ntawm 250-300 ° C coj mus rhaub, txo qhov kub kom txog 160 ° C thiab simmer tsawg kawg 2 teev. Pab cov roast kub.