Ib tug xibhwb los ntawm nqaij qaib. Pastrama: daim ntawv qhia, duab

Nqaij qaib pastry yog ib txwm tais phaj, uas tuaj yeem siv tau los ntawm tes. Cov nqaij no feem ntau yog siv los ua ntau cov tais diav thiab pom tias yog ib qho ntawm cov delicious delicacies. Ib qho tshuaj tsw qab, tender, seasoned nrog spices fillet ntawm nqaij qaib zoo li cov tshaj plaws uas zoo heev. Kev npaj ntawm no tais yuav siv sij hawm ntau, tab sis cov txiaj ntsig yuav them tag nrho rau txhua feeb siv.

Ib tug xibhwb los ntawm nqaij qaib. Cov khoom xyaw

Yuav kom npaj tau qhov phaj no, koj tuaj yeem siv cov zaub mov txawv. Cov nram qab no yog cov ntawv teev cov txuj lom thiab tshuaj ntsuab, nws muaj pes tsawg tus kws kho qhov dej khomob tau hloov ntawm nws qhov kev pom zoo. Nyob rau hauv no version ntawm nqaij qaib pastrama, ib daim duab ntawm uas yuav pom nyob rau hauv no tsab xov xwm, yog npaj los ntawm cov khoom xyaw nram qab no:

• Mis nqaij qaib - 2 pieces.

Rau marinade:

• Dej huv - 1 liter;
• Brown qab zib - 75 grams;
• Ntsev - 150 grams;
• Juniper (berries) - 2 rooj diav;
• Qij - 6 lub noob qoob loo;
• Mustard noob - 2 teaspoons;
• Laurel nplooj ntoos - 4-5 pieces;
• Dub kua txob hauv taum - 1 lub rooj diav;
• Liab kua txob (hauv av) - 1/4 feem ntawm ib rab diav.

Rau cov nqaij ntshiv:

• Crushed juniper berries - 2 tables spoons;
• Qab zib - 50 grams;
• Coriander noob - 2 rooj diav;
• Av paprika - 2 tables spoons;
• Dos av qhuav - 2 teaspoons;
• Thyme hauv pem teb - 2 rooj diav;
• Ntsev - 1 lub rooj diav;
• Coriander (hauv av) - 1 lub rooj diav;
• Dub kua txob hauv taum - 2 lub rooj diav;
• Dub kua txob (hauv av) - 1 tshuaj yej diav;
• Mustard hauv taum - 1 lub rooj diav;
• Qej hauv av - 2 lub rooj diav;
• Kua txob liab (av) - 1-2 tablespoons tshuaj yej.

Txoj kev tsim chastroes los ntawm nqaij qaib

1. Ua ntej koj yuav tsum npaj ib lub pickle. Rau no koj yuav tsum muab tso rau hauv ib lub tais ntawm Juniper berries thiab zom rau ib tug muab tshuaj txhuam mortar.
2. Tom qab ntawd, lub qej yuav tsum tau muab tev tawm thiab txiav txhua tus hniav mus rau 2-4 qhov chaw.
3. Tom qab ntawd, berries thiab qej yuav tsum tau muab tso rau hauv ib lub tais nyias. Koj kuj yuav tsum tau ntxiv ntsev, mustard nplej, piam thaj xim av, dub kua txob, laurel nplooj thiab kua txob liab qab.
4. Tam sim no lub spices yuav tsum tau sau nrog dej, muab sib tov ntawm lub qhov cub thiab coj mus rau ib tug boil.
5. Tom qab tsib feeb, thaum qab zib thiab ntsev yaj, thiab cov txuj lom qhib lawv cov ntxhiab, lub brine yuav tsum tau muab tshem tawm ntawm tshav kub thiab pub kom txias rau chav sov.
6. Tom qab ntawd koj yuav tsum tau noj cov mis. Lawv yuav tsum tau ntxuav hauv dej txias, tshem cov pob txha thiab tawv nqaij thiab qhuav ntawv phuam.
7. Tom qab no, txhua lub mis yuav tsum muab txiav rau hauv 2 qhov chaw.
8. Tam sim no lub mis yuav tsum marinated. Ua li no, muab tso rau cov nqaij nyob rau hauv hnab yas, ncuav lub brine thiab muab tso rau hauv lub tub yees rau ob hnub. Txhua 12 xuab moos, cov ntsiab lus ntawm cov pob khoom yuav tsum tau shaken kom tsis txhob muaj cov txuj lom los ntawm qhov hauv qab.
9. Tom ntej no, koj yuav tsum tau muab cov nqaij npuav rau ntawm cov txuj lom. Ua li no, siv cov tshuaj txhuam hniav los tiv thaiv cov tais ci ntsa iab thiab nruab ib rab phom ntawm qhov cub ntawm nws qhov chaw.
10. Ces koj yuav tsum tau txais cov nqaij qaib ob lub mis los ntawm lub marinade, yaug thiab qhuav rau lawv ib tug me ntsis.
11. Tam sim no koj yuav tsum sib tov tag nrho cov khoom xyaw rau hauv lub tais kom debon cov nqaij. Tom qab ntawd, txhua daim ntawm nqaij qaib lub mis thiaj li tsim muaj cov kab no, muab tso rau ntawm ib daim ntawv txhuas ci thiab muab tso rau hauv lub tub yees rau 12 teev.
12. Tom ntej no, koj yuav tsum nqa cov nqaij los npaj. Ua li no, ib lub tais ci nrog nqaij qaib yuav tsum muab tso rau hauv lub qhov cub preheated txog li 170 degrees. Los ntawm saum toj no nws yuav tsum tau them rau tightly nrog ib tug loj daim ntawv ci ntawm ntawv ci.
13. Tom qab ib teev, lub qhov cub yuav tsum muab tua thiab qhib, cov ntawv ci los ntawm lub tais tawm kom zoo zoo, tshem tawm cov nqaij mus rau hauv qhov cub kaw rau lwm 10-15 feeb.
14. Tam sim no tus qaib fillet yuav tsum tau muab tshem tawm los ntawm qhov cub, txias, muab tso rau hauv ib lub thawv ntim thiab sab laug hmo hauv lub tub yees.
15. Tom qab thaum sawv ntxov, lub nqaij qaib pastrama yuav npaj txhij. Mus rau lub rooj ib lub siab ntsim kho yog muab coj los khi rau hauv nyias slices.

Pastrama los ntawm nqaij qaib nqaij hauv wine marinade. Cov khoom xyaw

Qhov no zaub mov zoo kawg nkaus fits mus rau lub rooj festive. Los ntawm nqaij siav nyob rau hauv nov, koj tau txais delicious qhaub cij nrog qhob cij, ntsuab zaub xam lav, tshiab dib, thiab lwm yam Thiab ua ib qho zaub mov yuav raug nqi heev pheej yig. Cov nqaij qaib mis ntawm patroma yog ua los ntawm cov khoom xyaw nram qab no:

• Caw qhuav liab - 1.5 khob;
• Mis nqaij qaib - 2 daim;
• Laurel nplooj ntoos - 3-4 pieces;
• Rosemary qhuav - 1/2 teaspoon ntawm tshuaj yej;
• Qij - 6 lub noob qoob loo;
• Cov ntsev loj - 1,5 tablespoons;
• Liab av paprika - 1 lub rooj diav;
• Mustard hauv taum - 2 lub rooj diav;
• Ua kua dej ua kua - 2 lub rooj diav;
• Dub kua txob (peas) - 5-6 pieces.

Pastry nqaij qaib hauv cov kua txiv hmab txiv ntoo

1. Pib nrog, nqaij qaib mis yuav tsum tau ntxuav thiab ntxuav ntawm zaj duab xis. Txiav cov nqaij yuav tsum tsis txhob.
2. Tom qab ntawd koj yuav tsum npaj cov ntses. Cov txuj lom, zib ntab, ntsev, kua txiv hmab txiv ntoo thiab crushed qej yuav tsum tov thiab me me sov.
3. Tam sim no lub nqaij qaib yuav tsum tau muab tso rau hauv ib tug sib sib zog nqus tais, ncuav lub brine ostuzhennym, cork nruj nreem nrog ib tug hau thiab muab tso rau hauv ib lub hmo ntuj nyob rau hauv lub fridge. Cov nqaij yuav tsum tau tag nrho marinated.
4. Tom ntej no, txhua lub mis yuav tsum raug muab khov rau hauv lub khob khawm, txhuam nrog cov tshuaj txhuam hniav los yog tw thiab muab tso rau hauv cov khoom cua kub-resistant, lined nrog ntawv ci.
5. Tom qab ntawd, cov nqaij yuav tsum tau ci nyob rau hauv qhov cub nyob rau ntawm ib tug kub ntawm 250 degrees 25 feeb.
6. Tom qab ntawd lub qhov cub yuav tsum tau muab tua, thiab cov mis tso nws mus rau hauv nws kom txog rau thaum nws txias tag.
7. Pastrami nqaij qaib mis npaj. Tam sim no nws tuaj yeem hla hla cov fibers rau lub qhov ncauj-tso qhaub cij.

Pastor nyob rau hauv lub multivark. Cov khoom xyaw

Pastorma los ntawm qaib hauv multivark yog cuam sai dua. Lub saj ntawm zaub mov yog txawv txawv. Rau kev npaj, koj xav tau cov khoom nram qab no:

• Nqaij qaib fillet - 2 pieces;
• Spices rau nqaij qaib nqaij - mus saj;
• Hiav txwv ntsev - 2 rooj diav;
• Dej - 3 khob;
• Turmeric - 1/2 teaspoon ntawm tshuaj yej.

Txoj kev ua rau nqaij qaib pastrish nyob rau hauv ib tug multicrew

1. Ua ntej tshaj, koj yuav tsum ntxuav cov nqaij qaib mis hauv dej ntws.
2. Tom ntej, koj yuav tsum tau yaj lub ntsev nyob rau hauv peb lub tsom iav dej thiab soak lub nqaij qaib nyob rau hauv lub resulting brine.
3. Nyob rau hauv ib hnub (tsis muaj ntxiv thiab tsis muaj tsawg dua), koj yuav tsum tau txais cov nqaij tawm ntawm cov kua ntsev kua thiab yob hauv cov txuj lom rau qaib thiab turmeric.
4. Tam sim no cov nqaij yuav tsum tau muab ci rau hauv ntau hom rau 10-20 feeb.
5. Tom ntej no, tus ntaus ntawv yuav tsum muab tua, thiab cov nqaij qaib yuav tsum cia rau hauv qab lub hau kaw rau 5-8 teev.
6. Tom qab ntawd cov nqaij tau muab tshem tawm los ntawm multivark, txiav mus rau hauv nyias slices thiab ua hauj lwm mus rau lub rooj. Pastrama los ntawm nqaij qaib yog npaj txhij!

Qhov tsawg kawg nkaus ntawm cov kev ua haujlwm kom ua tiav qhov txiaj ntsim zoo - yog li koj tuaj yeem paub xws li ib qho zaub mov raws li nqaij qaib pastrama. Daim ntawv qhia rau cov zaub mov no yog tsim nyog ntawm kev ua hauv phau ntawv ua noj ntawm txhua lub koomhaum. Nws nws tus kheej tshoov siab ntau yam kev sim ua nrog flavours thiab txuj lom. Siv cov khoom xyaw xav, txhua qhov ua noj tau siv nws tus kheej, nyiam thiab kuaj. Pastrama, lub recipes ntawm uas tau nthuav tawm nyob rau hauv no tsab xov xwm, nyob rau hauv txhua rooj plaub yuav tig tawm delicious. Bon appetit!