Ukupheka okumnandi kwimihla ngemihla

Siza kukunika ingqalelo kwiindlela zokupheka okumnandi imihla ngemihla.

Baguette ngegalikhi kunye nemifuno

Indlela yokulungiselela ukutya:

Ngommese okhalilileyo, nqunqa i-baguette zibe ziinqununu 2-2.5 cm ubukhulu ukuze i-crust bottom ihlale ihleli. I-bhotile ecocekileyo ixutyaniswe kunye nee-herbs ezicocekileyo, i-garlic echotshoziweyo kunye nexesha lokudla. Unokotyuwa kunye nopeleyi, kodwa kungcono ukwenza ngaphandle kwetyuwa. Hlaba i-baguette ngaphakathi ngaphakathi kunye neoli kwimiba yomibini, uvula ngobumnene isonka kwiindawo eziqingqiweyo. Emva koko, fakela i-baguette ukusuka kumabini omabili ukuyibuyisela kwisimo sayo sokuqala. Ngaphezulu kwe-oyile isonka ngeoli encinane, uyibeke phezu kwiphepha le-foil uze uyiqine ngokuqinileyo. Bhaka kwi-oven ye-190-200 ° C malunga nemizuzu engama-10 ukuya kwe-15 (kuxhomekeke kubukhulu besiguette). Emva koko uveze lo mboniso, vula i-baguette uze uyivumele ukuba ibe mnyama. Sika i-baguette kwisiqwenga uze usebenze etafuleni eshushu xa uqala ukutya ngesobho okanye ipasta, kwi-saladi okanye ngokulula.

Piyesi ye-Onion Pie

Uvavanyo:

Ukuzaliswa:

Indlela yokulungiselela ukutya:

Phakamisa umgubo kunye netyuwa kwisitya, yongeza imvubelo. Thetha utyumba obuncitshisiweyo wamanzi, ngoko-oyile. Hlanganisa inhlama (imizuzu emi-5), yimboze ngefilimu yokutya uze ushiye ukunyuka ihora eli-1. I-onion peel, leek uhlamba ngokucokisekileyo. I-anyanisi kunye nenxalenye emhlophe yesikhumba esinqumle imizuzu emincinci. Kwi-skillet enkulu ngeoli eshushu, gcoba u-anyanisi uze upheke imizuzu eyi-10, uvuselele ngamanye amaxesha. Emva koko faka iilki uze upheke eminye imizuzu emithathu. Ukuhlamba i-Thyme, nqakraza ucobe. Utamatisi uzalisa ngamanzi abilayo, yishiye imizuzwana engama-30, uze ubhalele ngamanzi abandayo kunye ne-peel. Gweba inyama. Yongeza i-thyme kunye neyamatamatayi kwi-anyanisi, ityuwa kunye nepelepele ukunambitha. Gquba kunye nokucima phantsi kwesiqhekeza imizuzu engama-45 (susa i-lid 10 imizuzu ngaphambi kokuphela). Susa ipayi yokutshisa kwindawo yokushisa kwaye uvumele ukupholisa. Ngama-anchovies (sprats), susa iintloko, imisila kunye nezibilini. Hlukanisa intlanzi nganye kwiifolishi ezi-2, ususe umlenze kunye namathambo amakhulu endleko. Isiqhamo sigqityiweyo kwisigxina esincinci kwaye sigqoke iphepha lokubhaka, ioli. Izandla zenza amacala. Uluhlu oluthile lubekwe kumxube we-anyanisi, phezulu - i-fishlet fillet. Ukuhlobisa ngeminquma kwaye ubhake imizuzu engama-30 kwihovini ephambili ngaphambili ukuya kwi-200 ° C.

Ratatouille yaseKlastiki

Indlela yokulungiselela ukutya:

I-anyanisi yinqumle ibe ngamacube, iingubo ezincinci. Emva koko uyifake kwioli yemifuno. Blanch utamatisi kwaye unqumle imifuno eseleyo ibe ngamacube ngamacala e-1 cm. Emva kwemizuzu engama-7 emva kokuqala kokunciphisa, yongeza imifuno etyongwe kwi-anyanisi. ITyuwa kunye nepepper. Yimisa enye imizuzu engama-20. I-garlic, i-parsley kunye nesibindi esishushu esibomvu kunye nesetyu kwaye ungeze kwisitya 5 imizuzu ngaphambi kokupheka. Ukuba unqwenela, ungongeza i-soy sauce.

Umlenze wegusha okanye imvana

Ukutya:

Indlela yokulungiselela ukutya:

Umlenze weWundlu ufafazwe ngeoli ephothiweyo uze ufefe ityuwa kunye nepilisi. Beka iphepha lokubhaka ngecala langaphandle uze ubhake imizuzu engama-20 kwi-oven esandulele ukuya kwi-220 ° C. Ukutya, ufake i-parsley, igalikhi, i-shallot kunye nesonka kwi-blender uze utyumle kwi-crumb. Dlulisa umxube kwisitya uze ungene kwioli yeoli, udibanise ngenyameko imvuthu ukwenzela ukuba zihlale zigciniwe kwioli (oku kuya kunceda isinkwa sihlale sitshitshise kwaye senze iziqhekeza zihlambe). Ukubhaka i-tin kunye nenyama, ukubutha i-fat fat and pour the lamb. Ukunyakaza kwamanzi kubeka iigubhu ezinamacala emilenze ukwenzela ukuba imivuthu ibambe. Buyisela inyama kwi-oven, unciphise ukushisa ukuya kuma-200 ° C. Pheka malunga nemizuzu engama-30 (ubushushu bokungena kwenyama kufuneka bufike kwi-152-155 °). Dlulisa umlenze kwisitya esingaphephekiyo kwaye usivumele ukuba ufeze imizuzu engama-15-20 kwi-oven, uphelelwe ku-165 ° C. Thela iikhilopu ze-0.3 zamanzi eplasini, zixube kunye neoli enomthi weplanga. Ncedisa umlenze wegusha onqunywe kunye ne-gravy ekhulayo.

Bouillabaisse

I-sauce:

Indlela yokulungiselela ukutya:

Gcoba utamatisi uze uwahluze. Ukwenza oku, yenza ugalelo oluqaqambileyo phezu kweziqhamo zeziqhamo, uzidibanise ngamanzi abilayo imizuzwana embalwa, uze ungene kumanzi abandayo. Yinqumle inyama kwiikerubhi ezincinci. I-anyanisi ye-peel kunye negalikhi uze ucobe.

Ukuhlamba i-Thyme, eyomile kunye ne-peel kumaqabunga. Esikhatyeni, ukutshisa ioli yeoli. Faka i-anyanisi negalikhi kunye nefry emizuzu emi-5 kude kube lula. Hlanganisa utamatisi uze uthule iwayini. Pheka de iwayini ikhuphuke. Emva koko faka iqabunga le-bay, i-thyme, i-safari, ityuwa kunye ne powder. Phalala 600 ml wamanzi, ugxobhoze uze ufike emathunjini. Susa intlanzi encinci, susa iigill, uhlambe kakuhle kwaye uwafake epanini kunye nemifuno. Pheka ngomlilo omncinane ngeyure eli-1, ngaphandle kokuphazamisa. Emva koko ususe isobho nge-sieve uze uyithulule kwisikhwama esicocekileyo. I-Mussels kunye ne-shrimp thaw, ihlaselwa kwisitya kunye namanzi abandayo (ukuba i-shrimps i-shell, koko kufuneka ihlambuluke). Ukuhlanjwa kweentlanzi kunye nokunqunyulwa kwiinqununu. Yongeza i-mussels, i-shrimps kunye neentlanzi epanini ngomphunga uze upheke imizuzu engama-20. I-garlic, i-peel uze ugaya igalikhi. Hlanganisa ne-mayonnaise, i-pepper ebomvu kunye ne-tomato ukunamathisela. I-Baguette yinqumle kunye nefry kwi-toaster okanye kwi-oven. Lubricate i-sauce. Bouillabais uthele phezu kwamacwecwe. Khonza ngegallic.

I-apple yesiFrentshi iTart Tarten pie

Indlela yokulungiselela ukutya:

Ukuze inhlama, ufulawa, ibhotela, ityuwa kunye noshukela, gubungula ngezandla zakho de ivelise i-crumb. Emva koko faka iqanda uze uphawule umquba (ungaxoxanga ixesha elide, faka 1 ithisipuni yamanzi xa kuyimfuneko). Thatha ubuso obungama-24 cm ububanzi kunye nemigangatho ye-5 cm ephezulu, faka ibhotela edibeneyo kwaye ufefe ushukela. Iiperi ze-Peel, kwaye uthathe iinqununu. Hlala ubeka iilomle ngokusemgangathweni kwinqanaba le-concave phantsi (kwisangqa). Emva koko wenze olunye uhla lweeapulo. Phakathi kwamacandelwana, faka iincindi zebhotela uze ufefe ushukela. Beka ifom ehovini, uphelele kwi-200 ° C, imizuzu engama-30. Emva koko ususe kwaye ubambe ubushushu obuphantsi kwemizuzu engama-25. Gubungela ii-apula ngendwangu yokugquma, yenza izimbobo ezimbalwa ngemfoloko uze ubuyisele ikhekhe kwi-ovini kwenye imizuzu engama-25. Xa ikhekhe isilungile, vumela ukuba ityhule imizuzu embalwa. Emva koko fakela ifomu ngesitya sokukhonza, khawuleza ujike kwaye usebenze.