Baguette leh toon iyo cagaarka
- 1 baguet
- 2 xabo oo toon ah
- 0.5 bacda subagga
- 1 farabadan ee dill iyo dhir
- isku dar ah ee geedo bixinta (xawaash)
Sida loo diyaariyo saxan:
Iyada oo mindi fiiqan, gooyo baguetka googooyo 2-2.5 cm qaro weyn sidaa darteed qolofta hoose ayaa weli ah mid cakiran. Maraqa jilicsan oo si fiican isku daraan xawaashka jar jartey, toonta la jajabiyey iyo dhir. Waxaad milix iyo basbaas ku milixi kartaa, laakiin waxa fiican inaad samayso cusbo la'aan. Isku dheji bagueet gudaha saliidda labada dhinac, si tartiib ah u furi roodhiinka dhibcaha. Ka dib, kaliya tuujin betada labadaba si aad ugu celiso qaabkeeda asalka ah. Dusha sare ee saliida leh saliida yar, ku dhaji warqad foorno ah kuna xir dharka. Diyaarso in la kariyo ilaa 190-200 ° F foornada ilaa 10-15 daqiiqo (iyadoo ku xiran baaxada baguet). Ka dibna fur furka, fur furaha iyo u ogolaan in ay brown. Iska yaree bacadiga galka miiska oo u adeega miiska kulul bilowga hore ee cuntada loogu talagalay maraqa ama baastada, saladh ama fudud.
Farshaxiis Faransiis
Imtixaanka:
- 200 g oo bur ah
- 1h. spoonful of khamiir qalalan
- 150 ml biyo diirran
- 1 tbsp. qaadada saliidda cuntada
- qanjaruufo cusbo
Wixii buuxinta:
- 4 tbsp. malqacadaha saliidda cuntada
- 0,5 kg basasha
- 0.5 kg caleemaha
- 2-3 digaag ee kariimka
- 2 yaanyo
- 150 g of anchovies (ama sprats yar oo cusbayn leh)
- 18-20 xabuubyo
- basbaaska dhulka madow, cusbo dhadhan
Sida loo diyaariyo saxan:
Kaadi burka iyo milixda baaquli, ku dar khamiir. Ku shub dhuunta khafiifka ah ee biyaha, ka dibna - saliid. Knead cajiinka (5 daqiiqo), ku dabool foornada raashinka isla markaana ka bixi fasax ilaa 1 saac. Diirka basasha, si taxadar leh u dhaq. Basasha iyo qeyb cad oo ka mid ah caleemaha jarjaran caleenta khafiif ah. In skillet weyn leh saliid kulul, gelin basasha iyo kariyo 10 daqiiqo, kareyso mar mar. Ka dibna ku dar sifaha oo ku kari 3 daqiiqo dheeraad ah. Thyme dhaq, wiish iyo garoocad. Tamaandhada ka buuxi biyo kulul, oo ka tag 30 ilbiriqsi, ka dibna ku dabool biyo qabow iyo diirka. Si yaryar u jilciya jidhka. Ku dar miirka iyo yaanyada basasha, milix iyo basbaas ay u dhadhamiyaan. Iska ilaali oo dab damiya daboolka 45 daqiiqo (ka qaad daboolka 10 daqiiqo kahor dhammaadka). Ka saar digsiga qaboojinta kuleylka oo u ogolow inay qaboojiso. Wixii anchovies (sprats), ka saar madaxyada, dabo iyo guntimaha. Qaybi kalluun kasta 2 xabo, ka saar lafdhabarta iyo lafaha qarashka badan. Cajirtu waxay ku duuban tahay lakab khafiif ah oo ku rid warqad dubista, saliideed. Gacmuhu wuxuu sameeyaa dhinacyada. Xitaa lakabka jiifay on isku dar ah basasha, on top - fillet kalluunka. Ku qurxin saliidda iyo dubi 30 daqiiqo foornada preheated ilaa 200 ° C.
Diyaarinta Classic
- 1-2 zucchini ama zucchini
- 1 eggplant weyn
- 2 Basbaaska casriga ah ee Bulgarian
- 2 basasha madaxa
- 2-3 yaanyada
- 1 jirid caleenta ah
- 1 farabadan dhir
- 2 xabo oo toon ah
- 1 poodh oo ah basbaas kulul
- saliidda cuntada
- basbaaska dhulka madow, cusbo dhadhan
- maraqa soya marka la codsado
Sida loo diyaariyo saxan:
Basasha jarjar xabadaha, silsilado caleemo dhuuban. Ka dibna ku rid saliidda cuntada. Blanch yaanyada iyo gooyaa khudaarta haray ee xabadaha leh 1 sm ka dib 7 daqiiqo ka dib bilawga xakamaynta, ku dar khudradda jarjaran ee basasha. Salt iyo basbaas. Isku kari ilaa 20 daqiiqadood oo kale. Garlic, dhir iyo basbaas gaduud cas oo ay weheliyaan milixda iyo ku dar digsiga 5 daqiiqo ka hor inta la kariyey. Haddii la rabo, waxaad ku dari kartaa maraqa soy.
Wareeysiga dubay ama wanka
- 2.25 kg oo lugta dambe ee wata ama wanaajinta (miisaanka saafiga ah ka dib marka laga saaro lafaha iyo lafaha misgaha ee qiyaastii 1.8 kg)
- 2 tbsp. qaado subagga
- 0.5 qaado oo cusbo ah
- 0.5 tsp basbaaska madow dhulka
Wixii rooti ah:
- 1 koob oo caleemaha dhir ah
- 2 xabo oo toon ah (la jajabiyay)
- 2 pcs. jarjar (jar jartey)
- 120 g oo ah rooti cad oo wanaagsan (4 xabbo)
- 2 tbsp. saliid saytuun ah
Sida loo diyaariyo saxan:
Lugaha lafdhabarka waxaa lagu rusheeyaa saliid jilicsan oo ku rusheey milix iyo basbaas. Ku dhaji xaashida dubista dhinaca bidix ilaa iyo 20 daqiiqo foornada preheated ilaa 220 ° C. Wixii rooti ah, dhir dhuxul, toon, roodhi iyo rooti ku dhexjirto oo ku burburin kartaa caws. Isku wareeji isku darka oo geli saliid saytuun ah, si tartiib ah u ruxaya jajabyada si ay u gebi ahaan u xiran yihiin saliida (tani waxay ka caawinaysaa xayawaanka qolofta inuu ku sii jiro dabka oo ka dhigo jajabyada). Rinjiga hilibka hilibka, soo ururi baruurta la abuuray oo ku shub lamb. Dhaqdhaqaaqa dhaqdhaqaaqa ayaa dhigaya xarumaha xayawaanka ee dhinacyada lugaha si ay jeexjeexyada u dhuubaan. Ku soo celi hilibka foornada, hoos u dhig kuleylka ilaa 200 ° C. Kari ilaa 30 daqiiqo (heerkulka gudaha ee hilibka waa inuu gaaraa 152-155 °). Lugaha u wareeji saxan kuleylka kuleylka ah una diyaargarow 15-20 daqiiqo foornada, kululaynta ilaa 165 ° C. Waxaad ku shubtaa 0.3 koob oo biyo ah digsi, ku dar baruur leh qaadada alwaax. Ku darso lowska la jarjarey ee la socdo qashinka soo go'ay.
Bouillabaisse
- 700 g oo kalluun yaryar ah
- 500 garaam oo laysku daro
- 500 g galka qallalan ee baasaska
- 300 g oo ah muusikada la barafeeyey
- 300 g gawska cusub ee la qaboojiyey
- 1 kg oo yaanyo ah
- 5 tbsp. malqacadaha saliidda sayniska ah
- 1 basasha madaxa
- 3 xabo oo toon ah
- 200 ml oo khamri ah oo qalalan
- 2 baayac
- qanjaruufo
- 0.5 qaado shimbir budada ah
- 2 duufaan oo ah geedo cusub
- cusbo dhadhan
- 1 baguette Faransiis
Suugo:
- 150 g oo ah majones
- 2 xabo oo toon ah
- 0.5 tbsp. malqacadaha oo ah basbaas cas
- 1 tbsp. beedka iyo maraqa yaanyo
Sida loo diyaariyo saxan:
Ku dhaq yaanyada iyo iyaga dildillaac. Si aad tan u samayso, samee jarjar jarida dusha sare ee miro, ku dhaji biyo karkaraya dhawr ilbiriqsi, ka dibna biyo qabow. Iska yaree hilibka ku shub hal xabo yar. Peel basal iyo toonta iyo jarjar.
Thyme dhaq, qallalan iyo diirka caleemaha. Duufaanta, saliidda saliida ah. Ku rid basasha iyo toonta shan daqiiqo ilaa jilicsan. Ku dar tamaandhada oo ku shub khamriga. Karso ilaa khamrigu uumi ka baxo. Ka dibna ku dar caleen, saari, saffron, milix iyo budo buni ah. Shub 600 ml oo biyo ah, walaaq oo isku kari ah. Ka saar kalluunka yaryar, ka saar gillaha, si fiican u dhaq oo ugu rid digsi leh khudaarta. Karsado dab yar yar illaa 1 saac, adigoon walaaqin. Kadibna maraqi maraqa shaandhada oo ku shub digsi digsi ah. Mussels iyo gawaarida yaryar, waxay ku yaraanayaan baaquli biyo qabow (hadday gawsuhu ku jiraan qolof, dabadeedna waxay u baahan yihiin in la nadiifiyo). Dhaqdhaqaaqa kalluunka iyo googo jarjar. Ku dar muusooyinka, gawaarida iyo kalluunka shaaha leh maraq iyo kariyo ilaa 20 daqiiqadood. For toon, diirka iyo qashin toonta. Isku qas majones, basbaas cas iyo jajab yaanyo. Baguette googooyaa oo isku shiisho foorno ama foorno. Saliida Maraqa. Bouillabais ku shub taarikada. Ku darso toonta toonta.
Tufaaxa Faransiiska Faraha Tartarka
- 1.6 kg tufaaxa rennet (ama dahab, soodhowrka boqor, smani smith, johnagold, johnagored)
- 70 g caano bururi + 20 g buuxinta
- 80 g subag yar oo khafiif ah
- 130 g sonkorta + 20 g buuxinta
- 170grips
- 1 ukun
- qanjaruufo cusbo
Sida loo diyaariyo saxan:
Wixii cajiinka ah, bur, subag, cusbo iyo sonkor, ku xoq gacmahaaga illaa iyo in la sameeyo qaab Ka dibna gali ukunta oo si dhakhso ah u mashuujiso cajiinka (ha jilin muddo dheer, ku dar 1 qaado oo biyo ah haddii loo baahdo). Qaado qaabka 24 cm dhexroorka leh geesaha 5 cm sare, subagga dhalaalay oo ku rusheeya sonkorta. Peel Peel, iyo jarjar xaleef. Si xoog leh u dhig xarumaha ku jira qaabka dhinaca hoose ee hoose (wareegga). Ka dibna samee lakabka kale ee tufaaxa. Inta u dhexeysa lakabyada, ku rid qaybo yar oo sabdo ah kuna saydhaa sonkorta. Foomka ku rid foornada, preheated ilaa 200 ° C, ilaa 30 daqiiqo. Kadibna iska saar oo ku qaboojiyaha kulaylka yar 25 daqiiqo. Ku dabool tufaaxa lakabka cajiinka leh, ku samee godad yar oo fargeeto ah, kuna soo celi foornada ilaa 25 daqiiqadood oo kale. Marka keega diyaar u yahay, ha diyaarsado dhowr daqiiqo. Ka dibna foomka ku dabool saxan adeeg, si deg deg ah u rogo una adeega.