Ngokomlando, isobho sase-French anyanisi saqala ukulungiswa yiNkosi Louis XV. Le ndoda yaseFrance yazingela futhi yachitha ubusuku noma endlini yokuhlala, noma endaweni yokuzingela. Ebusuku, lapho inkosi ilambile kakhulu, kwavela ukuthi kwakungekho omunye umkhiqizo ngaphandle kuka-anyanisi, ibhotela, iwayini elimhlophe kanye nocezu ushizi. Ukwanelisa indlala ngama-anyanisi aluhlaza, inkosi yayingafuni - ikosikazi ehlakaniphile ihlose indlela yokupheka isobho kusuka kulezi zithako. Ngokuhamba kwesikhathi, uLouis XV wakhulisa ukwakhiwa kwakhe kobuciko, futhi kwakunjani ukunambitheka kwabantu abampofu baseParis, ababekuthanda ukudla nalesi sidlo esingabizi. Ngendlela, lesi sidlo sasithandwa kakhulu nomlobi owaziwa emhlabeni wonke u-Alexander Dumas-ubaba, ngoba isobho sase-French onion isobho siyidlo ethandwa kakhulu, ehlukaniswa nokulula okulula nokuphakama.
Indlela yokupheka isobho?
Izithako (ngezigaba ezintathu):
- 3 anyanisi amakhulu;
- 100-120 g webhotela elimvelo;
- ingilazi yewayini elimhlophe;
- izingcezu eziningana ze-baguette ezimhlophe;
- amagremu ka-100-200 grated kanzima kanzima;
- izimpaphe eziningana zama-anyanisi aluhlaza;
- umhluzi wenkukhu;
- usawoti;
- umnyama omnyama omusha.
Ukulungiselela:
Izitsha akufanele zibe aluminium. Ungakwazi ukupheka ezingxenyeni ezimbizeni.
Yabeka izingcezu ze-baguette kuhhavini noma epanini elomile lokudoba. Hlanganisa ibhotela noma ipayipi lokuthosa epanini noma epanini. Ama-anyanisi aqoshwe futhi aqoshiwe asakazwa epanini lokuthosa ebhokisini phezu kokushisa okuphansi kakhulu isikhathi eside, kuze kube yinto enhle yegolide elimnyama. Siphalaza iwayini futhi sizocima isikhathi eside ekushiseni okuphansi kakhulu, sishukumisa nge-spatula, kuze kube yilapho uketshezi lukhuphuka ngesigamu. Kungenxa yenani elikhulu le-anyanisi eliphukile, eliboshwe ngewayini elimhlophe, isidlo sithola ukunambitheka kwayo okuyingqayizivele nephunga elimnandi. Kungcono ukusebenzisa ama-classic eFrance edla iwayini elimhlophe, noma kunjalo, ithebula le-sherry noma i-Madeira elomile lizohambisana. Kodwa iwayini equkethe i-anhydride yesulfure, udinga ukwenqaba. Uphuzo oluvela ewayini luvuthwa, futhi iphunga liyadluliselwa ku-anyanisi. Sizosakaza u-anyanisi ngezigaba phezu kwesobho se-soup bese siwugcwalisa ngomhluzi oshisayo. Isizini nge-nutmeg egayiwe kanye nomsundu omnyama omusha. Siyixuba. Engeza ekomishini ngayinye yesobho ye-1-2 wezipuni zewayini noma i-cognac engabizi. Faka indebe ngayinye 1-2 izingcezu ze-baguette omisiwe. Sip the tincetu bese ufafaza kakhulu nge ushizi kanye anyanisi oqoshiwe ohlaza. Manje faka izinkomishi zesobho kuhhavini eliphefumulelwe, noma umboze izinkomishi zesobho ngamacwecwe aguquliwe imizuzu engu-2-3 ukuvumela u-ushizi ucibilike. Ungase futhi wengeze iwayini elincane noma ngisho ne-cognac ukunikeza ukunambitheka okucwengisiwe kakhudlwana.
Inguqulo yanamuhla
Ukusebenzisa izimpumelelo zanamuhla zobuchwepheshe bokupheka ekhaya, kungenzeka ukuba ulungiselele isobho se-onion saseFrance. Ngemva kokudlula i-blanching ewayinini, i-anyanisi imiswe phansi nge-blender kuze ifihlwe,
Lolu khetho luzojabulisa labo abangathandi ukuthi anyanisi othosiwe abukeka kanjani esobho, kodwa akakuqondi ukunambitheka kwawo.
Ngokuvamile isobho se-anyanisi sisetshenziswa iwayini elifanayo elisetshenziselwa ukupheka.
Kumele kukhunjulwe ukuthi akudingekile ukunqabela umhluzi wezinkukhu kule nsipho - uma uyipheka emanzini, isidlo sizolahlekelwa okuningi, ngoba kuhlanganiswe ushizi, anyanisi, iwayini nomhluzi ongacatshangwa njengesiqalo.