Tsoos cov zaub mov txawv: ci ntses nyob rau hauv ntawv ci nyob rau hauv qhov cub

Ci nyob rau hauv lub qhov cub - ib qho ntawm cov kev ua noj ua haus nyob rau hauv Lavxias teb sab cuisine. Siav ntses nyob rau hauv no yav tas khaws nws pab tau zog. Nyob rau tib lub sij hawm qhia lub saj ntawm cov khoom noj. Nyob rau hauv no tsab xov xwm, peb mam li qhia koj yuav ua li cas ua noj cov ntses nyob rau hauv ntawv ci rau hauv ob peb txoj kev.

Ib tug ntau yam ntawm cov zaub mov txawv ci ntses muaj lawv cov keeb kwm los ntawm cov monasteries. Tom qab no kev noj haus cov khoom muaj ib tug loj ntawm cov as-ham, nplua nuj heev thiab yog li yooj yim digested. Thaum lub sij hawm, cov zaub mov txawv raug modernized, muaj undergone kev hloov, tab sis ho tsis poob nws authenticity thiab cim saj.

Yog li ntawd, ci ntses nyob rau hauv ntawv ci nyob rau hauv qhov cub raws li hauv daim ntawv qhia ntawm tus Vaj Ntsuj Trinity St. Sergius Lavra. Peb ib tug tshiab trout (tag nrho los yog daim), npaj nws thiab nashpigovyvaem slices ntawm txiv qaub. Los ntawm hauv ywg dej rau txuj lom rau lub palate. Lub plab mog yog muab tso rau sprigs ntawm zaub txhwb qaib, fennel, sprinkled nrog ib tug me ntsis txiv roj roj. Qhwv nyob rau hauv ntawv ci thiab xa nyob rau hauv ib tug preheated qhov cub nyob rau hauv 180 ° C rau 30-40 feeb. Hais txog kaum feeb ua ntej qhov muab tawm, qhia rau sab saum toj ntawv ci thiab lub tsho tiv no nrog zaub roj thiab ntses dopekayut kom txog thaum ib tug qab ua kiav txhab. Ua hauj lwm rau trout nrog tshuaj ntsuab thiab zaub.

Cov nram qab no daim ntawv qhia - ntses nyob rau hauv ntawv ci nyob rau hauv lub qhov cub rau monastic. Npaj carp muab nrog ntsev thiab kua txob. Transect thiab txhua muab rau ib hlais cov txiv qaub. Nyob rau hauv ntawv ci nrog txiv roj roj kis tsis parchment (ci daim ntawv) thiab kis tau tus dos ib ncig thiab lawv cov ntses. Sab saum toj sheltering dos. Tag nrho cov ntxiab qhwv nyob rau hauv parchment thiab ci. Nkoj nyob rau hauv preheated rau 170 degrees. Ci ntses nyob rau hauv ntawv ci thiab plaub caug feeb. Tom qab lub sij hawm no, hle thiab muab lub carp browned. Pab, garnished nrog tshuaj ntsuab thiab zaub txiav.

Pab tswv yim uas yuav tsum tau coj mus rau hauv tus account mus rau ib tug ntses tais muab tawm kev vam meej:

1. Ci ntses nyob rau hauv ntawv ci nyob rau hauv qhov cub xwb tshiab. Nyob zoo tshaj plaws tua los ntawm tho lub cerebellum. Yog hais tias koj yuav twb tua, ces nco ntsoov them sai sai mus rau lub gills. Lawv xim yuav tsum liab los yog burgundy. Nyob rau hauv txhua rooj plaub yuav tsis tau ib tug ntses nrog gills gray los yog blackened. Ob lub qhov muag yuav tsum tsis txhob pos huab. Tsis hnov tsw - tsuas yog cov yam ntxwv fishy. Nws yog ib qho tseem ceeb hais tias thaum pressured rau lub cev tsis tshwm pluav.
2. Cov dej tsis qab ntsev ntses muaj ntau tastier hiav txwv, tab sis heev sai sai poob nws cov khoom. Yog li ntawd, nws yog zoo dua rau ua noj nws tsis muaj cia kom khov.
3. Yog hais tias koj ci ntses nyob rau hauv ntawv ci nyob rau hauv qhov cub nrog qaub cream, koj yuav tsis puag oiled. Tshwj xeeb tshaj yog, yog hais tias tus ntses nws tus kheej roj (mackerel, Dorado los yog sturgeon), nws yog tseem empty kua txiv.
4. Yog hais tias koj ci ntses nyob rau hauv ntawv ci nyob rau hauv qhov cub kom tau ib tug qab golden ua kiav txhab, koj yuav tsum hais txog kaum rau nees nkaum feeb ua ntej thaum xaus ntawm ua noj ua haus ci los qhia.
5. Lub tais muab tawm ntau fragrant thiab tus hluas, nws tseem tau mus sau lub puab kab noj hniav ntawm cov ntses uas muaj tshuaj ntsuab thiab zaub: dos, txiv lws suav, tswb kua txob.

Bon Appetit!