Yuav ua li cas mus ci nyob rau hauv qhov cub Shank: daim ntawv qhia

Ci veprevo hauv caug yog ib tug ib txwm Czech tais uas tau ntev lawm ib lub cim ntawm lub teb chaws - nrog rau qhov tsaus ntuj nti npias thiab lub tsev teev ntuj Witt. Ntxiv mus, qhov no daim ntawv qhia tau ua heev nrov nyob rau hauv lwm lub teb chaws, tiam sis nws yuav ib txwm nyob qib qub nrog cov Czech koom pheej thiab nws cov ancient lig kev cai.

Txawm li cas los ci knuckle Czech nyob rau hauv nws thawj daim ntawv tau ua boring rau ntau. Yog li ntawd, ib tug zoo-paub kws ua zaub mov Zdenek Poglreyh txiav txim siab los hloov nws ib tug me ntsis, thiab cov no ua qhia rau cov pej xeem.

tsim nyog cov khoom xyaw

Yuav kom npaj no tais koj yuav tsum:

• Khauj tsiav - 4 pcs.;
• carrots - 2 pcs.;
• lub taub hau ntawm qej - 1 pc.;
• dos - 2 pcs.;
• zaub txhwb qaib - 1 pc.;
• kav hauv paus ntawm - 1/2 daim.;
• txiv lws suav - 3 pcs.;
• tsaus npias;
• butter;
• zaub roj;
• rosemary;
• thyme;
• ntsev;
• kua txob.

Xaiv thiab kev npaj ntawm nqaij

Ua ntej koj yuav ci shank nyob rau hauv lub qhov cub, koj yuav tsum raug xaiv thiab npaj. Rau no daim ntawv qhia rau ib tug me me ib feem ntawm lub hauv caug, thiab ua kom zoo dua kev siv ntawm cov tub ntxhais nqaij npuas, uas yog npaum li cas softer thiab softer. Txhua knuckle yuav tsum tau kom huv si ntxuav thiab ua rau ib tug qhib hluav taws. Ces siv ib rab riam yuav ua kom me me incisions tag nrho cov thoob lub piece. Qhov no yog tsim nyog nyob rau hauv thiaj li yuav ci rau shank nyob rau hauv lub qhov cub nrog zaub thiab tshwj xeeb ntses, uas yuav tsum tau absorbed rau hauv cov nqaij, thiab daim tawv nqaij yuav tsum ua li no.

Ua noj ua haus kua!

Nyob rau ib tug me me npaum li cas ntawm cov zaub roj yog tsim nyog los kib qej cloves. Ces lawv yuav tsum tau lard nqaij, inserting cov hniav mus rau hauv lub incisions ua. Tom ntej no kib coarsely tws carrots, kav zaub, zaub txhwb qaib hauv paus thiab dos ib ncig. Yuav kom ci nyob rau hauv qhov cub roob qhib thiab tseem muab nws ib tug saj ntawm tag nrho cov khoom mus ntxiv roasted unpeeled cov qij thiab cov tsuav nqaij txiv lws suav tsis muaj daim tawv nqaij. Tag nrho cov sib tov yog kib rau ob peb feeb thiab poured mus rau ib daim ntawv ci uas yuav ua tau pre-nteg parchment los yog ntawv ci los mus tiv thaiv sticking.

ci

Tam sim no koj yuav tsum muab tso rau cov nqaij rau cov gravy nyob rau hauv ib tug ci tais thiab muab tso rau hauv qhov cub, qhov twg nws yuav tsum npaj kom txhij nyob rau hauv ib tug kub ntawm 180 degrees. Hais txog yuav ua li cas npaum li cas ci nyob rau hauv qhov cub roob qhib paub tag nrho cov chefs, tab sis kev paub no yog feem ntau intuitive. Yog li ntawd, tsis muaj ib tug yuav muab ib tug leej thiab unequivocal teb nyob rau hauv lub sij hawm tsis. Lub fact tias nws yog npaj rau kom txog thaum cov nqaij pib poob qab cov pob txha. Koj muaj peev xwm mus saib qhov no siv ib cov pa plug. Tom qab ntawd roob qhib tawm rau lwm 10-15 feeb nyob rau hauv lub qhov cub kom muab nws mus cuag tag nrho muaj los ntawm ntaus kub. Tsis tas li ntawd muaj nqis ntsoov teev yog hais tias lub tshav kub kev kho mob yuav tsum muab lossi watered noj mov tsaus npias, tab sis ib txhia xav mus ncuav rau nws nyob rau hauv rau lub lauj kaub ua ntej ua noj ua haus. Txawm li cas los, lub thib ob hom yog ntau yooj yim, dua li nws tso cai rau cov nqaij kom tau ib tug zoo nkauj xim.

pub

Ua ntej koj yuav ci shank nyob rau hauv lub qhov cub, koj yuav tsum txiav txim seb lub garnish. Feeb siv qhwv thiab seasoning nyob rau hauv daim ntawv ntawm grated dib qaub. Txawm li cas los, qhov no daim ntawv qhia xav tsuas ncuav cov nqaij ntses nrog ib tug me ntsis butter thiab ua hauj lwm nrog tshiab khob cij. Muaj yog tsis muaj lwm yam sab tais diav yuav tsis tau, vim tib txoj kev los ua ib lub tiag tiag saj ntawm no tais.