Kunezinhlobonhlobo eziningi zesobho we-anyanisi emakhishini emazweni ahlukene, bese kuphela iresiphi yesobho se-French anyanisi e-anyanisi ekwaziswa kakhulu, konke ngenxa yesinkwa sayo esiphundu esiphundu. Okokugcina, lokhu isobho kubangelwa i-caramelization efanele yezindandatho ze-anyanisi, emva kwalokho i-anyanisi iba buthaka futhi inamathele.
Cuisine French - zakudala anyanisi isobho №1
Izici ze-dish yesiFulentshi esiyingqayizivele yilezi ziningi zemifino enomnandi (i-bouquet ehlobisa) nebhotela - konke lokho kuhlangene ngokuphelele ngesisekelo salesi sobho futhi kuhlanganiswa ngamanothi amancane wewayini elincane neyomhluzi wenkomo.
Izithako:
- ibhotela - 45 g;
- anyanisi - 530 g;
- amagatsha e-thyme - ama-4 ama-PC.;
- i-laurel leaf - 1 pc.;
- i-garlic - amazinyo amabili;
- iwayini elimhlophe (elomile) - 235 ml;
- Umhluzi wenkomo - 920 ml;
- baguette;
- ushizi ogayiwe - 260 g.
Ukulungiselela
Izingcezu ze-anyanisi kulesosi kufanele zibonakale ngokucacile, ngakho-ke ungagayi, futhi uhlukanise zibe amasongo obukhulu bese uwavumela emafutheni afudumele. Uma u-anyanisi ecacile, nciphise ukushisa, faka i-thyme ne-laurel bese uqala imoto. Ukuvuselela njalo, cwilisa u-anyanisi ngesigamu sehora, ngemuva kokufaka i-garlic egcotshwe emanzini bese uthele konke ngewayini elimhlophe. Lapho iwayini liphuma ngesigamu, uthele umhluzi uphinde upheke ndawonye ndawonye eminye imizuzu engu-10. Thatha amaqabunga e-laurel bese uthele isobho phezu kwezimbiza zobumba. Phezu kokukhonza ngamunye, faka ingxenye ye-baguette. Isiphi isidlo saseFrance esingasenza ngaphandle kweshizi? Ufafaze ngenhla, ungalondolozi, bese ufaka izimbiza kuhhavini elushisayo ngaphambi kweminye imizuzu engu-10.
I recipe classic for French isanisi isobho №2
Enye inguqulo eyiqiniso ivumela ukufaka inani elincane lofulawa kuze kutholakale u-anyanisi okugcoba ukuze wenze isidlo sokugcina sibe mncane kakhulu.
Izithako:
- anyanisi - 460 g;
- i-garlic - amazinyo amathathu;
- ufulawa - 10 g;
- iwayini elibomvu (elomile) - 115 ml;
- ibhotela - 55 g;
- Umhluzi wenkomo - 2,7 l;
- Iviniga yama-balsamu - 15 ml;
- amagatsha e-thyme - ama-4 ama-PC.;
- baguette ;
- ushizi ogayiwe.
Ukulungiselela
Ukuhlukanisa u-anyanisi emasongweni obukhulu obukhulu, bawavumele ebhokisini elifudumele kuze kufike obala. Ncishisa ukushisa bese uqeda u-anyanisi ngomunye umzuzu wamaminithi angu-20 ukuze ukhiphe ukunambitheka okukhulu. Ufafaze u-anyanisi we-anyanisi ngefulawa, futhi emva kokuxuba, engeza ugarlic ochotshoziwe, amakhambi, uviniga newayini. Okokugcina esitsheni kungumhluzi obala. Emva kwalokho, isobho lishiywe esitofu ngomunye imizuzu engu-15. Ngokulandelayo, isidlo sinikezwa ingxenye ngamabhodlela obumba, sihambisana nocezu lwe-baguette kanye noshizi ogayiwe. Inani leshizi asisho ngokuqondile ngenhloso, ngoba lokhu kuyidla lapho ushizi ubhekene nalesi simiso: ngaphezulu, kungcono. Beka izimbiza ngesobho ngaphansi kwe-grill efudumayo bese ushiya i-crust crust ibambe ngokugqamile.
Classic French anyanisi isobho №3
Naphezu kokuthi isobho loku-onion esilungisiwe silungiswe ngesisekelo somhluzi wenkomo, ungenza kalula lokhu isidlo semifino, ubeke umhluzi wenyama ngamanzi alula noma i-decoction yemifino. Inketho yokugcina iyona ethandekayo kakhulu, ngoba kulokhu isitsha sizogcwaliseka ngangokunokwenzeka ukunambitha.
Izithako:
- anyanisi - 1.3 kg;
- ibhotela - 65 g;
- umhluzi - 1,8 l;
- iwayini elibomvu (elomile) - 75 ml;
- izingcezu zesinkwa, i-baguette.
Ukulungiselela
Qala ngenqubo ye-classic ye-caramelizing anyanisi. Izindwangu zanisi ezinomshini obushushu obuncane nebhotela cishe cishe ihora, ngenkathi ziqhuma njalo. Bese uthele iwayini elibomvu nomhluzi. Ukwengeza, ungabeka isobho i-laurel leaf kanye namahlumela e-thyme, uma uthanda. Ngemuva kwesigamu sehora lokupheka, uthele isobho phezu kwezimbiza zobumba, ubeke ucezu lwesinkwa, ufafaze ushizi bese ubhake ngamaminithi angu-200 ama-20.