Kuphika wokonza nsomba za mpiru Nsomba za mpiru zimatchuka chifukwa cha zabwino ndi kukoma kwake. Mbali yake yosiyana ndi kukhalapo kwa mpiru kapena mpiru ya mafuta m'dongosolo. Mbeu ya mpiru ndi imodzi mwa zida zotchuka kwambiri mu zakudya zaku Russia ndi German. Zimamuthandiza kudya ndi normalizes chimbudzi, tikulimbikitsidwa kuti azikhala mu chakudya m'nyengo yozizira. Nsabwe za mpiru zinapangidwa kuchokera nthawi zakale, koma zinatchuka kwambiri m'zaka za zana la IX, pokhala ndalama zazikulu za ndalama za amwenye a ku France. Ndicho chifukwa chake, ndikukhala ndi mbiri yakale ya zinthu zodabwitsazi, ndikupangira chakudya chokoma ndi chokoma mu chi French - ndi zitsamba za Dijon ndi Provencal. Ngati simugwiritsa ntchito mpiru, mkate sumatuluka wowawa, koma wokoma kwambiri, onunkhira komanso zokometsera zokhala ndi chikasu chachikasu. Malingana ndi khalidwe la mpiru kapena mafuta, kukhumudwa pang'ono kungamveke pambuyo pake. Chilakolako chabwino ndi kukhala wathanzi!
Zosakaniza:- Tirigu wa tirigu 3 tbsp.
- Yisiti youma 2 tsp.
- Mbeu ya mpiru Dijon 20 g
- Shuga 2 tbsp. l.
- Madzi otentha 1 tbsp.
- Mpendadzuwa woyengedwa mafuta a mpendadzuwa 2 tbsp. l.
- Zitsamba za Provencal 1 tbsp. l.
- Mchere 7 g
- Sesame White 1 tbsp. l.
- Mpendadzuwa amawonjezera mafuta 1 tbsp. l.
- Gawo 1 Pokonzekera kanjere ka mpiru, tidzasowa: madzi otentha, shuga, mchere, ufa wa tirigu, yisiti yowirira, mpiru, mafuta a masamba, Provence zitsamba.
- Gawo 2 Madzi otentha achepetsa 2 tsp. popanda phiri la yisiti yowuma.
- Gawo 3 Onjezerani 1 tsp. shuga (kuchokera muyeso yonse) popatsa yisiti ndi 5-6 st. l. ufa (wa chiwerengero chonse). Onetsetsani bwino.
- Gawo 4 Mudzapeza opara wokongola kwambiri. Ndi bwino kutsanulira mu mbale yowonjezereka, pamene idzauka mwamphamvu. Muzitsulo zowonjezera, tsanulirani madzi otentha ndikuyika mbale ya kolifulawa mmenemo, kuphimba ndi thaulo yoyera ndikupita kwa mphindi 20-30.
- Gawo 5 Opara rose "kapu". Yambani mwamsanga ndi mphanda.
- Gawo 6 Mu mbale yowonjezera, sungani ufa pang'ono, uzani shuga ndi 3/4 tsp. mchere.
- Gawo 7 Thirani supuni ndikuyamba kuwerama mtanda, kutsanulira ufa otsala pang'onopang'ono.
- Gawo 8 Onjezerani 2 tbsp. l. ndipo pitirizani kugwada mtanda.
- Khwerero 9 Tsopano yambani mpiru - tengani 1 tsp. kapena 1 tbsp. l. - Kulawa (mu chithunzi ndili ndi supuni 2 - zinali zochepa kwambiri).
- Gawo 10 Thirani 1 tbsp. l. chisakanizo cha zitsamba za Provencal. Komanso mungathe kuyanjana ndi zitsamba zokhazokha kapena kuika mtundu uliwonse wa zonunkhira (rosemary, basil, thyme, munda wamaluwa, oregano, marjoram, tarragon).
- Gawo 11 Lembani bwino mtanda, mofanana ndikufalitsa zitsamba. Pangani mpira kuchokera pa mtanda ndikuusiya kuti upumule pamalo otentha, owuma, mpweya wabwino pansi pa thaulo kwa maola 1.5-2.
- Khwerero 12 Padzuka. Iyenera kuikidwanso kachiwiri.
- Gawo 13 Lembani mawonekedwe a mkate ndi mafuta ochepa a masamba ndikuyika mtandawo. Siyani malo otentha pansi pa thaulo kuti mutuluke kwa mphindi 40-60. Pa nthawiyi, yambani zowunikira mpaka 240 ° C.
- Khwerero 14 Lembani mkatewo ndi madzi pogwiritsira ntchito burashi yophikira ndikuwaza ndi mbewu za sesame. Tumizani mkate ku uvuni: kuphika pa 240 ° C kwa mphindi 5 zoyambirira (pamene muwona kuti kutumphuka kwasanduka bulauni - pephirani mawonekedwe ndi zojambulazo), kenako asiye otsala 25-30 pa 200 ° C (kuphika kale ndi zojambulazo).
- Khwerero 15 Anathetsa mkate kuchoka mu uvuni, lolani kuti uime kwa kanthawi mu mawonekedwe. Lembani mkate ndi batala kapena mafuta a masamba, ndiyeno muzizizira pa thaulo.