Ama-sauces aseFrance: zokupheka. Ama-sauces aseFrance nama-marinades

Ama-sauces aseFrance, ama-recipes esizoxoxa ngazo ngezansi, ahlale ehlukaniswa ukunambitheka kwabo okhethekile nephunga elimnandi. Zingasetshenziswa ngokuphepha ukugcwalisa ama-saladi ahlukahlukene nezifundo zokuqala, kanye nokudoba inyama noma inhlanzi.

Ngakho-ke yiziphi izinsalela zaseFrance ezithandekayo kakhulu? Izindlela zokupheka ezikhulayo zeziteshi eziningana ezigcwalayo ezingavamile nezingavamile esizozichaza okwamanje.

Senza i- sauce ye- ukhilimu yama-saladi

Ngingayenza kanjani amasoso aseFrance? Ukupheka kokugqoka okunjalo kungafaka izithako ezihluke ngokuphelele. Isibonelo, ukuze uthole i-sauce enomsoco sidinga:

• I-Shallots zihlanzekile - iqembu elincane;
• I-dijon yesinaphi - i-spoon encane;
• Itafula levinivini eliphansi kakhulu (okungcono ukuthenga ibhalsamu emhlophe) - cishe i-100 ml;
• Amafutha e- sunflower ahlanzekile - 150 ml;
• I-Cream isiphezulu esiphezulu se-30% kokuqukethwe kwamafutha - izipuni ezimbili ezinkulu;
• Usawoti, kanye nanoma yimaphi amakhambi omisiwe kanye ne- pepper emhlophe ekhishwe - sebenzisa ngokuqonda.

Indlela yokulungiselela

Ama-sauces aseFrance, okupheka okuhlinzekela ukusetshenziswa kwenhlanganisela ye-ulethisi omisiwe, kungukuthi, njengomthetho, okumnandi kakhulu futhi kunamakha. Ukuze ulungiselele ukugcwaliswa okunjalo, izimpondo ezikhulunywe ngazo kufanele zixutshwe ne-pepper ezimhlophe nosawoti, bese uthele amafutha e-sunflower ahlanzekile neviniga ebhalsamu kubo.

Ukuqhafaza ama-shallots, nakho kudinga ukungezwa emzimbeni olungiselelwe ngaphambilini. Ngaphezu kwalokho, emkhatsini owodwa kufanele futhi ubeke i- Dijon lwesinaphi. Kuzokwenza i-sauce ibe i-piquancy ne -roma ekhethekile.

Isigaba sokugcina

Ukuxuba zonke izingxenye ezibekwe esitsheni esisodwa, kufanele zishiye eceleni kwemizuzu engu-5-8. Ngemuva kwalesi sikhathi, i-sauce yesilasi saseFrance izobe isilungele ngokuphelele ukusetshenziswa. Ingasetshenziswa njenge-marinade nganoma yimuphi umkhiqizo noma umkhiqizo wenhlanzi.

Kodwa-ke, senza ukugqoka okomuncu. Kule ndaba, umkhiqizo oqediwe kufanele ube ngaphezu kokufaka umkhiqizo omusha wobisi. Ukuxuba izithako ngokucophelela, badinga futhi ukunambitha ngepelepele nosawoti (uma kunesidingo), bese ukhonza ngokushesha izivakashi.

Ngiziphi ialadi engingazigcwalisa?

Ukudla kweFrance, amasoso nama-marinades angasetshenziswa ngenkathi kulungiselelwa ukudla okuhlukahlukene, kuye kwavame ukuvezwa ezweni lethu. Kodwa uma uqala ukugqoka okomuncu, cishe uzokhathazeka ngombuzo wokuthi ungayisebenzisa kanjani. Kumele kuqashelwe ukuthi ngalesi sauce awukwazi ukugcwalisa ama-saladi amaqabunga kuphela, kodwa futhi nalawo izitsha lapho kutholakala khona inyama kanye nezilwane zasolwandle.

Yenza isinkwa esimhlophe esimhlophe (ngesiFulentshi)

Ukupheka kwama-sauces okwethulwa namuhla akudingi noma yiziphi izithako ezibizayo nezingavamile. Ngokuphathelene nalokhu, ngokuphelele wonke umuntu angenza i-refueling enjalo ekhaya.

Uma unquma ukuletha umkhiqizo wenyama emgqeni we-dinner, siyiphakamisa nge-white sauce eFrance ngaphambi kwesikhathi. Ukuze silungiselele sizodinga:

• Amanzi okuphuza ahlungiwe - 1000 ml;
• Ingulube yengulube ibhaka - izinkezo ezimbili ezinkulu;
• Ufulawa okhanyayo - 10 g;
• Iviniga letafula - isipuni esikhulu;
• Amaqathi amanzi amaningi - ucezu olulodwa;
• Amabhande abomvu - amakhanda amabili;
• Ugarlic olusha - ucezu olulodwa;
• UGarni - isishu sincane;
• Izindwangu - 2 ama-pcs .;
• I-parsley eluhlaza - amahlumela ambalwa;
• Ama-peas e-usawoti nosawoti - sebenzisa ngokuqaphela.

Inqubo yokupheka

Ama-sauces aseFrance, ama-recipes okungabalwa ababaziyo, angaba ngaphezu kwe-dish yesibili yenyama. Ukwenza izingubo ezimhlophe ezifana nalokhu, udinga ukuhlanza imifino bese uwasika emibuthanweni. Ngemuva kwalokho, epanini lensimbi elinyene, kuyadingeka ukuthi kushise isilonda, bese ubeka isanqante kanye anyanisi. Fry the izithako mhlawumbe aze browning futhi abe soft ngangokunokwenzeka.

Ngemuva kokuba imifino isilungele, kudingekile ukuthi kutholakale ingilazi yamanzi avamile ukuqothula ufulawa olukhulu lokuphuza, bese uthela epanini. Kukhona futhi okudingekayo ukuthumela isisindo se-garnishes, ama-clove, imifino ka-parsley, kanye nosawoti, pepper elimnandi, noviniga. Ngemuva kokulindela izithako ukuba zibilise, kufanele zithathelwe ngamanzi wonke futhi zithule i-garlic egayiwe. Ngemuva kwemizuzu engu-3-4 i-sauce ingasuswa ngokuphepha ephepheni.

Kanjani ngokufanele ukuhambisa etafuleni?

Akukwanele ukwazi izindlela zokupheka ezinamakhasethi nsuku zonke. Kubaluleke kakhulu ukuwasebenzisa ngendlela efanele. Ngakho-ke, ukugqoka okumhlophe okwenzela inyama umkhiqizo kufanele kuhanjelwe isidlo kuphela esimweni esishisayo. Kudingekile ukuthululela inkambo yonke yesibili, bese usheshe ulethe ekhaya.

Ungadliwa ama-sauces ase-French cheese

Ama-sauces aseFrance asetshenziswe ngokulula futhi kalula. Bangakwazi ukugcwalisa ngokuphephile i-pasta, kanye nezinye izifundo zesibili.

Ngakho, sidinga:

• Ama-walnuts, ahlungwe - ama-8 ama-pcs.;
• Umhluzi inyama noma yikuphi-cishe 250 ml;
• Ushizi lukhuni - mayelana no-75 g;
• I-Butter yemvelo - i-spoon enkulu;
• Amafutha omnqumo ahlanjululwa - isipuni esikhulu;
• Usawoti ophekwe, kanye nomhlophe omhlophe we-pepper - sebenzisa ngokuhlakanipha.

Inqubo yokulungiselela isinyathelo ngezinyathelo

Ukuthi kuwe isiphuzo samanje saseFrance, lapho kulungiselelwa khona kuyadingeka ukuba ugcine ngokucophelela zonke izidingo ezilandelayo:

1. I-hard cheese iyadingeka ukuze ubheke ku-grater encane.
2. Amahlombe ahlanzekile angama-walnut kufanele ahlanzwe kahle, omisiwe futhi achotshozwe ngokuchoboza. Ngemuva kwalokho, kumele bafakwe ebhokisini elengaphambili.
3. Ngemuva kokucwenga ama-walnuts, kufanele ahlanganiswe ngamafutha omnqumo ehlanjululwayo, kanye noshizi olunzima oluthiwa noma yimuphi umhluzi wenyama. Zonke izithako zidinga ukufudumala phezu komlilo ophakathi kuze kufike ingxube. I-sauce kufanele iqhutshwe njalo nge-spoon enkulu.
4. Ekugcineni, zonke izithako kufanele zifafazwe nge-pepper kanye nosawoti.

Kanjani nokuthi yini ongayithumela etafuleni?

Uma uhambisana nazo zonke izidingo zomuthi wokulungiselela le sauce, khona-ke uzothola ukugqoka okumnandi nokumnandi. Kungasetshenziswa nganoma yiziphi izitsha zenyama, kanye ne-pasta nemifino. Kumele kuqashelwe ukuthi ama-walnuts anikeza ukunambitheka okukhethekile nokuvutha kule sauce.

Isiphuzo esiphuthumayo se-French ushizi

Kunezindlela zokupheka eziningi zama-sauces amnandi aseFrance. Okokugcina, sifuna ukukutshela enye i-cheese refueling, ngokulungiselela okuzodinga imizuzu embalwa ekhululekile.

Ngakho-ke, ushizi wezinyosi ezithambile ngesamba esingu-200 g kufanele uthathe izicucu ezincane, bese uzifaka ku-blender. Eceleni komkhiqizo wobisi kumele kubekwe ukhilimu omuncu (150 g), i-parsley entsha, i-chives, i-pepper kanye nosawoti. Uma ufaka zonke izithako ngesivinini esiphezulu, uzothola isiphuzi esiphundu kakhulu saseFrench isibili, esingasetshenziswa njengenyama, kanye ne-spaghetti nemifino. Uma ufisa, ungakwazi ukwengezela ngokungeziwe noma yikuphi okunezinongo kanye nokukhipha lokhu okugqoka.