Isaladi "I-Napois": iresiphi yeklasi kunye nesithombe

Ukukhangela i-new delicious, kodwa kungeyiyo izitya ezinzima iidrasi ngezinye iinkqubo ziyahlula iitoni zeencwadi. Kwaye abahlala befumana oko bafuna, kuba ukupheka kuye kwasebenza ezininzi izinto ezidlulileyo kwiikholeji zobomi buntu ukuba akunzima ukuphosakela ngento ethile. Ukuba unomdla wokuhlaziya imenyu yakho, sincoma ukuba udibane nesidlo saseFransi uze ulungiselele isaladi "iNyuaz". I-recipe yeklasi yayihamba ukuhamba ngeenxa zonke kwihlabathi, kungekhona nje ngokuba yenza ukuba ukwazi ukupheka isidlo esimnandi, kodwa nangenxa yokuba idibanisa ngokukhawuleza ukukhanya kunye nokuxhamla.

Ukucaciswa okumbalwa

Igama lomvuzo ngokuchaneka libonisa imvelaphi yalo - kubafundi beelwimi lwesiFrentshi. Isidlo esivela kwi-Nice ye-sun siye sazukisa isixeko ngaphandle kweelwandle ezidumile. Nangona konke ukuthandwa kwesikhala se-Napois, i-recipe yeklasi ayikho kwikopi enye. Ungatsho ukuba phantse zonke iinketho ezenziwe kwitafile ziyabonwa njengendabuko. Kucaciswe ngokucacileyo ukuba isaladi yokuqala yayiquka intlanzi, iitato, iminquma kunye negalikhi. Kodwa le nto ayilona iresiphi yokuqala, kuba iitamatisi zazisasazwa kakhulu eFransi kuphela ngekhulu le-18.

Ngaphezu koko, nangona ininzi idla ngokulungiselela "iNisuaz" kunye neTyhuna, iresiphi yeklasi ibonisa ii-anchovies. Ngelo xesha, abapheki banamhlanje banamathela ekuthandeni ityhuna njengesiko. Ngokubhekiselele kuye, inguqu ephumelele kakhulu yinto apho intlanzi ixutywe khona, kwaye ke ukuba phakathi kwecatshulwa ihlala ipinki.

Ukuba nohlobo oluninzi lokuguqulwa kwesitya, kulula ukulahleka. Sakhetha iimpumelelo kakhulu kwaye sisondele kwizinto eziphambili (okunokwenzeka).

I-Sauce kwisaladi

Ngaba bonke abapheki abapheka "i-Nisuaz" bavumelana ngoku: i-recipe yeklasi ibandakanya ukusetyenziswa kokugqoka okukhethekileyo. Ixutywe ngokucokisekileyo kunye neoli ecocekileyo, i- dijon lwesardard, pepper kunye netyuwa kunye neviniga ye-balsam. Oku kuya kuba sisiseko; Ukuqhubela phambili sele kusenokwenzeka ukuzama iifom. Impumelelo kakhulu kwi-sauce ye "Nisuaz" i-oregano, i-basil, i-sage, i-thyme, i-tarragon, i-rosemary-ngokubanzi, ezo zidla ngokuba yiprovencal. Ngokuqhelekileyo, ijusi entsha yemononi ifakwa kwi-sauce; Kuvumelekile ukutshintsha ibhalsamu nge viniga, kodwa umgaqo wesiseko kufuneka ugcinwe.

I-"Nuisaz" elula kakhulu i-classic: iresiphi ngesithombe

Iinqununu ezinkulu ziphosa iitamatisi ezincinci (iingcezu ezine), ikhukhamba enkulu kunye namaqanda amane. I-pepper yesiBulgaria ebomvu nephuzi ichithwe ngamanqatha, i-100 gram yebhodi yemifino emnyama - isangqa, ityhubhu kwiphunga layo - ngokukhawuleza. Uchohliwe iintsiba ezimbini ze-anyanisi eluhlaza kunye ne-sprig ye-basil, zonke izixhobo zidibene kwaye zigqobile ngeoli yeoli kunye neviniga ye-balsam.

Inketho ethandwa kakhulu

Abaninzi abapheki abavumelani ukuqwalasela oku kutya okuthobekileyo okuchazwe ngasentla. Kwindlela yesimanje ngokuqhelekileyo yenziwe i-multi-component, kwaye yodwa iyakubonwa njengomvuzo wendalo "iNyuaz". I-recipe-step-by-step classic iya kubonakala ngathi.

1. I-e-salad encinci i-odiyi iyakunqunywa ngemibonakalo ebonakalayo, ifafaza ngewayini iviniga kwaye ishiya i-pomarinovatsya.
2. 100 grams of asparagus ubhontshisi aphenganga ngaphezu kwemizuzu emithathu kwaye (ukugcina umbala) uhlanjwe ngamanzi abandayo.
3. Amaqanda angama-8 amaqanda aphekwe ngokugqithisileyo kwaye anqunywe ama-halves. Ukuba uthe wafaka endaweni eneenkukhu ezimbini - iinqununu eziyi-6-8 kunye.
4. I-Tuna (ibhodlela eliqhelekileyo) liyaqhekeka ngokuqhekeka ngesandla.
5. 8 ii-cherries ziyakunqunyulwa.
6. I-anchovies ezili-12 zihlambulukileyo kwaye zihlukaniswe kwiifayili.

Umsebenzi wokulungiselela ugqityiwe. Ngoku iiplati zixolelwe ngamagqabi e-lettuce, kwaye kuzo zichazwe ngokwenene "i-Nisuaz": ityhuna kunye nee-anyanisi ezincinci - iimbotyi - ii-anchovies ezinamaqanda - utamatisi kunye nemifuno yonke. Yonke into ithululelwa ngengubo yeklasi - kunye netafile.

Inkukhu "Nuisaz"

Kukho abantu abangenandaba neentlanzi. Kukho nabo abangamthandi nganto nangayiphi indlela. Ookumkani basekuhlaleni baqwalasela iimfuno zabo zonke iigourmets, ngoko ke kukho inyama yesaladi yesiFrentshi "iNyuaz". I-recipe yeklasi ivumela kuphela inkukhu yenkukhu kwaye, ngokuqinisekileyo, ulungile: kunye naluphi na inyama inyama isidlo siba nzima kwaye sinzima. I-fillet ibilisiwe, ixoxwe kwaye igalelwe kwiinqununu eziphakathi okanye idibaniswe ngesandla. Ngomhluzi ovela ngaphantsi kwenkukhu ivunwe ikota yeekhi yeembotyi. Ngoku kuncinane. Xa ulungiselela inkukhu "iNisuaz", i-recipe yeklasi yatshintshelwa: amaqanda amane akufanele aqhubeke, kwaye aphekwe "ngesikhwama" - ukuze isitya sidle sibe nesithenda nangaphezulu. Zinqunywe kunye nesiqingatha, njengoko zifuna iitamatisi ezinomnqophiso, kunye neminquma iminqununu. Ukuze uzalise ukuhlaziywa, faka iipuniwe ezi-3 zeoli yeoli, i-spoonful ye juisi ye-lemon (apha apha esikhundleni seviniga), iipuni ezimbini zokutya okanye i-Dijon lwesardard kunye ne-clove e-press. I-sauce ifanele ifake incinci. I-saladi, i-arugula encinane, iimbotyi kunye neetamatati zidibaniswa kuqala. Ziyatheliswa ngesiqingatha sokuzaliswa, kuxutywe kwaye kufakwe kwisitya se saladi. Inkukhu, ama-olives kunye namaqanda zifakwe ngasentla kwaye intsalela yelisikidi ifakwa.

Utshintshi ngeqanda eligqityiweyo

Kwaye nenye enye isaladi "iNisuaz" kunye neTyhuna. I-recipe yeklasi iba yinto ephezulu kakhulu, njengenye yezithako eziphambili zilungiselelwe kuphela ngesiFrentshi. Okokuqala, i-steak ye-tuna izonwe kwiimbewu zeesame kwaye zinyanyisiwe - ngokukhawuleza, ngomzuzu ukusuka kwicala ngalinye. Isinyathelo esilandelayo kukudalwa kweqanda elixutywe. Indlela yeklasi ukuthululela ngamanzi abilayo, uthele i-spoonful yeviniga kuyo, uphendule i-funnel phakathi kwipuphu epheni kwaye ubeke ngokukhawuleza iqanda elitsha kuyo. Ukupheka kufuneka kube ngumzuzu okanye ezimbini, de kube i-squirrel ibambe. Kubapheki abangaphephile, unokwenza enye indlela: qhekeza iqanda ibe yi-ladle uze uyiphonse emanzini abilisiwe okwenziwe ngale ndlela.

Kuhlala ukuqokelela "Nuisaz". Isaladi idwenguliwe (ungathatha ulwahlukileyo), itsika ityhuna, ithulule iimbotyi ezibilisiwe kunye nekarrotti enkulu. Ukuze i-refueling, i-anchovies ezimbalwa kunye ne-clove yegalikhi ichithwe; Zixutywe kunye nepepper kwioli yeoli, ihlanganiswe neviniga yewayini kunye nejusi kuma-anchovies. I-Sauce ixutywa ukutya kwisitya, i-pashot ibhalwe phezulu, kwaye emacaleni ayo ayingxenye ye-cherry neminqumo. Ungonwabela!

Uhambo lwenqabileyo luvunyelwe!

Xa isaladi isilungisiwe, iresiphi yeklasi iguquguquke kwaye ibekezela. Okokuqala, malunga neentlanzi. Akusoloko kunokwenzeka ukuthenga ityhuna okanye i-anchovies. Akunandaba - nayiphi intlanzi enokotywala iya kwenza. Ngokomzekelo, isprat, i-anchovy okanye i-capelin. Okwesibini, phakathi kweentlobo ezininzi zeklasiki zikhona zokupheka kunye namazambane - kwaye ziyaziwa yiFrentshi. Okwesithathu, unako ukuzama nayiphi na imifuno entsha, ufumane uluhlu olumiselweyo. Ngelinye igama, ingcali nganye yezolimo iyakwazi ukudala "i-Nissuaz", kwaye iya kuba yiphumo eliqhelekileyo.