Ukupheka isardadi isonka isininzi isonka sidume ngokufanelekileyo kwaye sinambitha. Isici sawo esibonakalayo kukuba ubukho bamasitadhi okanye ioli yesardadi ekubunjweni. I-Mustard yenye yezona zinto ezidume kakhulu kwi-Russian and German cuisine. Iphucula isondlo kwaye igqityiwe ukugaya, kuyanconywa ukuyiquka ekudleni ngexesha lokubanda. I-Mustard yaveliswa ngamaxesha amandulo, kodwa yafumana ukuthandwa ngokwenene kwi-IX leminyaka, eyona nto ingeniso yemali yeentlanzi zaseFransi. Kungenxa yoko, ukuba nomyalezo kwiMbali yakudala yale mveliso emangalisayo, ndincoma ukulungiselela isonka esinomnandi nesinqamkileyo kwisitayela saseFrentshi - kunye ne-Dijon lwesardard kunye ne-Provencal herbs. Ukuba awuyikuyiphatha ngesardadi, isonka asiyi kukhwaba, kodwa sinomnandi kakhulu, siqhumise kwaye sivumba nge-yellow crumb. Ngokuxhomekeke kumgangatho we-mustard okanye i-oyile, intukuthelo encinci inokuthi ivezwe emva kwe-aftertaste. Bon appetit kwaye ube nempilo!
Izithako:- Umgubo wengqolowa 3 tbsp.
- Imvubelo eyomileyo 2 tsp.
- I-Mustard Dijon 20 g
- I-Sugar 2 tbsp. l.
- Amanzi abilisiwe 1 tbsp.
- Ioli ejongene ne-sunflower ecocekileyo i-tbsp 2. l.
- Iprovencal herbs 1 tbsp. l.
- Ityuwa 7 g
- ISesame White 1 tbsp. l.
- Ioli ecocekileyo ye-sunflower 1 tbsp. l.
- Inyathelo 1 Ukulungiselela isonka sesonka, siya kuyidinga: amanzi afudumele, ushukela, ityuwa, umgubo ocolekileyo, umvubelo owomileyo, isardadi, ioli yemifuno, i-Provence herbs.
- Inyathelo 2 Emanzini afudumele ahlaziye i-2 tsp. ngaphandle kwentaba yemvubelo eyomileyo.
- Inyathelo 3 Hlanganisa i-1 tsp. ushukela (ukusuka kumthamo opheleleyo) wokutya imvubelo kunye no-5-6. l. umgubo (we-volume volume). Gxininisa ngokupheleleyo.
- Inyathelo 4 Uya kufumana i-opara enhle kakhulu. Kungcono ukuwuthululela kwisitya esicacileyo, njengoko kuya kuphakama kakhulu. Kuzo izitya ezinzulu, galela amanzi ashushu kwaye ufake isitya sekholifulawa kuyo, gqubuthela ngehayile ecocekileyo uze ushiye imizuzu engama-20-30.
- Inyathelo 5 I-Opara rose "cap". Ngokukhawuleza uyibethe ngefoloko.
- Inyathelo 6 Kwisitya esifudumeleyo, uhluthe umgubo omncinci, ukongeza ushukela kunye ne-3/4 tsp. ityuwa.
- Inyathelo 7 Thela i-spoon uze uqale ukuxolela inhlama, uchithe umgubo oshiye kancane.
- Isinyathelo 8 Yongeza 2 tbsp. l. kwaye uqhubeke uguqa inhlama.
- Isinyathelo 9 Ngoku vula isardadi - thabatha i-1 tsp. okanye 1 tbsp. l. - Ukunambitha (kwisithombe esinamacwecwe a-2 - kwakuninzi kakhulu).
- Isinyathelo 10 Thela i-tbsp e-1. l. umxube weeprovencal zityalo. Kananjalo unako ukudibanisa le mihla kumnandi okanye ubeke nayiphi na uhlobo lwesiphelo (rosemary, basil, thyme, garden garden, oregano, marjoram, tarragon).
- Inyathelo 11 Hlawulela intlama intlama, ngokusasaza iifom. Yenza ibhola kwintlama kwaye uyishiye kwindawo yokufudumala, eyomile, yomoya ophantsi kwelayile ngeeyure eziyi-1.5-2.
- Inyathelo 12 Inhlama ivukile. Kufuneka iguqulwe okwesibini.
- Inyathelo 13 Hlela ifom yeesonka kunye nenani elincinci leoli yefuno kwaye ubeke inhlama kuyo. Yiya kwindawo efudumele phantsi kwelawula ukuphakamisa imizuzu engama-40-60. Ngeli xesha, ulungise i-oven ukuya kuma-240 ° C.
- Inyathelo 14 Lungisa isonka ngamanzi usebenzisa ibrashi yokutya kunye nokufafaza imbewu yeesame. Thumela isonka kwihovini: bhaka ku-240 ° C kwiimitha zokuqala ezi-5 (xa ubona ukuba i-crust iphendulele i-brown-cover le fom ngefestile), uze ushiye i-25-30 imizuzu e-200 ° C (bhaka sele uhamba ne-foil).
- Inyathelo 15 Ukugqiba isinkwa kuphuma ehhavini, makumeme ixesha elithile kwifom. Gcoba isonka kunye neoli okanye imifuno yeoli, uze upholise ithawula.