Ukupheka for salads of cuisine French zikhulu. Ngendlela, kufanele sikhumbule ukuthi umqondo wokuthi "ukudla kwaseFrance" kusemthethweni-ndawonye, ngoba ezindaweni ezihlukahlukene zaseFrance kunamasiko ayingqayizivele e-culinary. Kodwa-ke, abaningi bayazibuza ukuthi bangenza kanjani isaladi lesiFulentshi, isibonelo, okungenani ukuze bakhonze iwayini leFrance. Ungakwazi ukugcizelela imininingwane yokuhlanganisa ekulungiseleleni ama-saladi aseFrance - lokhu ukugqoka.
Imininingwane eyinhloko ebonakalayo
I-Classical French isaladi yokugqoka isilungele ngokuhambisana nokulinganisela okuthile: 1 ingxenye yewayini yemvelo uviniga - izingxenye ezintathu ze-Extra Virgin amafutha omnqumo (okungukuthi, umkhuhlane wokuqala ugxiliwe). Ngokuvamile, inani elincane loMadidi lwesinaphi elenziwe ngomumo lengezwe kule nhlanganisela, ngezinye izikhathi uju oluncane. Ekugqokeni, engeza usawoti omncane kanye nomsila omncane (izinhlobo ezahlukene), ngezinye izikhathi - i-garlic kanye namaconsi ambalwa kalamula kalamula. Ezindaweni eziseningizimu, umsila wendabuko wase-Aioli usetshenziselwa ogwini lwaseMedithera, okuyinto, ngaphezu kwamafutha omnqumo, uviniga, lwesinaphi kanye ne-garlic, kufaka phakathi isikhupha samaqanda (kungcono ukusebenzisa amaqanda amaqanda ukugwema ukutheleleka kwe-salmonella).
Silungisa isaladi saseFrance ngenyama
Izithako:
- igramu ka-250-300 yenkomo eyilisiwe (noma, okungcono, i-veal);
- igremu 300-400 amazambane abilisiwe "in uniform";
- igremu 300 ama-utamatisi abomvu abomvu;
- Amaqanda ama-quail aphephe kanzima;
- amaqabunga esaladi eluhlaza;
- imifino (iparsley, rosemary, basil, coriander).
Izithako ze-refueling:
- izipuni ezimbili zamafutha omnqumo;
- 1-2 izipuni zeviniga yemvelo (ingashintshwa uviniga balsamic, khona-ke ukunambitheka kwesaladi kuzohlanjululwa kakhulu);
- 2 amathisipuni omisiwe weSadidi lwesinaphi;
- I-pinch engu-1 yompepele omnyama omusha;
- 2 clove garlic;
- ijusi isigamu lemon.
Ukulungiselela:
Amazambane abilisiwe "efaneni" ahlile futhi ahlutshiwe futhi ahlukaniswe amathanga amancane. I-nyama ebilisiwe (yebo, i-chilled) kanye no-utamatisi omusha nazo zicutshiwe. Zonke izithako zibekwa izingqimba emaqabunga e-ulethisi: kuqala uhlaka lwezambatho, ke - ungqimba lwenyama, ungqimba lwamatamatisi, njll. Ingqimba yokugcina: ubeke kahle amaqanda ama-quail ahlanzekile, ungakwazi ngokuphelele, futhi mhlawumbe -hafu. Silungiselela isiteshi segesi. Phonsa ugarliki emanzini noma ucindezela emshinini. Hlanganisa ibhotela, uviniga, lwesinaphi, i-garlic nejusi lemon. Thela isaladi ngokulinganayo futhi wenze imifino. Kufanele kuqashelwe ukuthi amaFulentshi awasebenzisi fennel. Yebo, isaladi yesiFulentshi yenkomo isilungile. I-saladi yesiFulentshi ejwayelekile isebenza kahle ngewayini laseFrance letafula. Ukuze isaladi yenkomo, obomvu noma obomvana kufanelekile, isaladi nge-ngulube (noma inkukhu) inyama ifaneleka kakhulu i-pink noma iwayini elimhlophe.
Enye indlela
Enye iresiphi yesaladi yesiFulentshi.
Izithako:
- Ibele lezinkukhu elincane elibilisiwe;
- 2 pepper elimnandi;
- 4 utamatisi obukhulu;
- i-gram 200 isilimo se-asparagus ebilisiwe;
- 200 amagremu we-broccoli okuphekwe;
- Isiqu esingu-1 se-leek;
- 5-8 izimpaphe zanisi eluhlaza;
- amaqabunga esaladi eluhlaza;
- imifino;
- i-refueling (bheka ngenhla);
- isigamu selamula;
- usawoti.
Ukulungiselela:
I-inkukhu ebilisiwe yenyama yenkukhu yenziwe ngamacube noma ama-slabs amancane. I-Pepper sizosika utshani omfushane, utamatisi - tincetu, nama-leeks - imibuthano. Sihlukanisa isilimo se-asparagus abilisiwe sibe yizicucu ezilula. Sakha kabusha i-broccoli ebilisiwe ibe yi-inflorescences encane. Ungaxuba zonke izithako zesaladi, futhi ungafaka izendlalelo. Faka phansi isitsha seladi nge amaqabunga e-saladi aluhlaza. Phezulu, ake sibeke isaladi. Fafaza ngamakhambi aqoshiwe kanye anyanisi aluhlaza. Inkondlo yokugqoka, iningi futhi ngisho. Ukufafaza kancane ngejusi likalamula. Ungangeza ukuxubha kancane kwi-grater Parmezan ehle.