Qaib soufflé: daim ntawv qhia

Tej zaum koj xav mus ua noj ib yam dab tsi maj thiab txawv txawv, ib yam ntawm cov tais diav yuav ua tau ib tug souffle ntawm nqaij qaib nqaij. Qhov no zaub mov muaj peev xwm yuav tau ua kev noj haus, yuav siv tau los pub rau cov me nyuam, nws yog ob qho tib si pab tau thiab nthuav mus saib, ces tus me nyuam yuav tsis kam. Lub tais yog kuj zoo kawg thiab rau cov neeg uas zaum saum lub noj cov zaub mov, vim hais tias nws muab ib tug tsw ntawm lub nqaij, saturation, thiab nyob rau tib lub sij hawm nws yog ib tug heev tsawg-calorie.

Qaib soufflé: daim ntawv qhia - ib qho kev xaiv thawj

Tej zaum xav txog cov thawj version ntawm lub zaub mov, nyob rau hauv uas yog ib tug tsim nyog set ntawm ib txoj lw ntsiab thiab cov vitamins rau ib tug noj mov. Nws yuav ua hauj lwm nrog tej legume los yog arbitrary zaub garnish. Yuav kom npaj lub soufflé nyob rau hauv no daim ntawv qhia koj yuav xav tau ib tug txheej ntawm cov khoom: nqaij qaib - ib nrab ib tug kilo los yog ib tug me ntsis ntau dos, heev me me carrots, tuab lee, hais txog peb diav, ib qe, nws yog tsim nyog los cais cov dawb los ntawm lub nkaub, semolina - diav ntsev, kua txob, butter, uas yuav tsim greased ci. Sauce ua los ntawm qaub cream, dill thiab ntsev.

Yog hais tias koj npaj tau tag nrho cov khoom xyaw rau ua noj ib tug qaib souffle, ib daim ntawv qhia uas yog tau piav nyob ntawm no, koj muaj peev xwm mus ncaj qha mus rau ua noj ua haus. Ua ntej ntawm tag nrho cov, koj yuav tsum coj nqaij qaib, dos thiab carrots, tag nrho cov twist nyob rau hauv ib tug nqaij li, thiab ces mus rau sib ntaus sib tua tawm nws txhais tes. Cov sib tov yuav tsum tau ntsev thiab kua txob. Nyob rau hauv lub ntoos sib xyaw, ntxiv semolina, qaub cream thiab qe nkaub, tag nrho cov tib zoo do. Tuav protein rau ib lub teeb ua npuas ncauj kev mob, thiab ces nkag mus rau hauv lub txuj lom. Tag nrho cov mix dua, tab sis qhov no yuav tsum tau ua raws li no kom zoo zoo li uas sai tau. Grease lub ci tin nrog zaub roj, muab tso rau nws tau txais nyuj, muab tso rau daim ntawv no nyob rau hauv lub loj, thiab hliv dej rau hauv lub qis hauv daim ntawv ntawm ob centimeters. Lub qhov cub yuav tsum tau rhuab rau 160 degrees, whereupon nws yuav muab tso rau hauv lub cev. Ua noj ua haus raws li nram no rau nees nkaum feeb, thiab tom qab kaum feeb ua noj ua haus kub yuav tsum abated mus rau 120 degrees.

Nyob rau cov nqe lus nug ntawm yuav ua li cas ua noj ib tug qaib souffle, ces muaj peev xwm tsuas ntxiv tus txheej txheem ntawm ua noj ua haus tus ntses rau nws. Koj yuav ua tau ib tug yooj yim qab zib ntses, uas yog nyob rau hauv zoo meej sib raug zoo nrog rau qhov no phaj. Qaub kua yuav tsum tau tov nrog ntsev, ntxiv tws dill thiab tag nrho huv si. Txiav lub soufflé rau hauv daim, muab tso rau lawv nyob rau hauv ib lub phaj, ncuav lub kua, thiab koj yuav coj mus rau lub rooj.

Qaib soufflé: daim ntawv qhia nrog mushroom ntses

Lwm cov kev xaiv yuav tsum mus rau qhov no zaub mov mus rau noj nws koj yuav tsum tau peb caug feeb thiab ib lub ua ke ntawm cov khoom xyaw: nqaij qaib fillet - 4 daim, 2 qe, ib tug me ntsis butter thiab tib tus nqi ntawm qab zib, ib tug peb lub hlis twg khob ntawm qhuav dawb cawu cub, ntsev, turmeric thiab kua txob. Rau cov ntses yuav tsum npaj 200 grams nceb ntawm muaj tub los ntxhais khob dawb cawu cub, ib tug me ntsis ntawm butter.

Yog li ntawd, npaj cov nqaij qaib souffle daim ntawv qhia yog yooj yim heev. Ua ntej, txiav lub fillet mus rau hauv ib daim hlab thiab kis nws los ntawm ib tug nqaij li peb lub sij hawm. Kuv yuav tsum tau txais ib tug heev cua txuj lom. Tom qab ntawd, koj yuav tsum faib cov qe dawb thiab cov qe nyob rau hauv. Nyob rau hauv lub nyuj yuav tsum tau ntxiv lub qe yolks, qab zib thiab butter, ntsev, kua txob thiab turmeric. Nrog rau qhov sib ntxiv ntawm cov dawb wine acquires ib co souffle acidity thiab lightness. Tag nrho cov tib zoo tov. Whisk tov khoom proteins uas kom ib tug ua npuas ncauj, ces ntxiv rau txuj lom. Maj mam muab sib tov lub txuj lom. Smear daim ntawv ncuav roj, muab tso rau lawv nyob rau hauv lub ntoos sib xyaw. Muab cov dej nyob hauv lub lauj kaub nyob rau hauv lub qhov cub rau ib nrab ib teev nyob rau hauv 160 degrees.

Tam sim no koj muaj peev xwm npaj sauce. Finely chop lub dos thiab kib nws kom txog thaum kev sib tw uas nyob rau hauv butter, ntxiv hlais nceb. Tam sim no ntxiv dej thiab kua txiv hmab, ib nrab Uvaria tom qab ntxiv cream, ntsev thiab kua txob. Raws li ntev raws li koj ua ntses, soufflé twb npaj, li ntawd, koj yuav muab, ywg dej ntses thiab ua hauj lwm.

Bon Appetit!