Le sauce iya kunika izitya zakho ezibonakala ziqhelekileyo ingcamango entsha, engenakuqhathaniswa. Namhlanje silungiselele iikhompysi zeklasi ze-bechamel ezingafaniyo, apho uya kufunda khona ukuba le sauce isenziwa ngayo.
I-Besamel sauce ye lasagna-iresiphi yeklasi
Izithako:
- Ubisi oluzenzela - 300ml;
- ibhotela (82.5%) - 40 g;
- umgubo wengqolowa - 3 tbsp. iipuni;
- i-pinch encinci;
- umxube wepelepele - ukunambitha;
- i-ginger yomhlaba - 1/2 tsp;
- nutmeg - 2/3 tsp.
Ukulungiselela
Sifaka ioli phezu kwepuphu yokubanda, yifake kwi-burner yesitofu segesi uze unyibilike kwinqaba elingaphantsi komlilo. Emva kweminye imizuzwana 10-12, galela umgubo wengqolowa ongahlanjulwanga kwi-bhotela uze uvuselele ngokukhawuleza. Emva kokungeza i-spoonful end of flour, fry le ubunzima bomnxeba obuninzi ngomnye umzuzu 1.5. Emva koko, singena apha kwisithathu sesibisi, sixube kunye nezithako kwisikhwama, uze ufake ezi zimbini ezisele, njengoko umgubo uqalisiwe, imizuzwana yonke. Ngenxa yoko, sine-sauce enobuncwane kwaye, ukutshisa, ukutshisa ngokukhawuleza kude kube yinqanaba lokubilisa, kodwa ayizange ibilise. Ekugqibeleni, siyazisa kwiTheshamel ityuwa (Extra) kwaye, ngelixa isashushu, khawuleza ugqubuthele.
Ekubeni i-recipe ye-lasagne inikeza zonke iintlobo zobuncwane kunye neziqholo ezinamakha, songeza umxube we-pepper, i-ginger yomhlaba kunye ne-nutmeg encinci kwi-sauce eshushu.
Ukugqitywa kwe-besshamel kufaka iifayile ze-lasagna kunye nesitya sakho siya kuba nebala elingenakulinganiswa!
I-Sauce bechamel ye-julienne-iresiphi yeklasi
Izithako:
- ubisi - 180 ml;
- i-cream cream - 70 ml;
- umgubo (umgangatho ophezulu) - 2.5 tbsp. iipuni;
- ibhotela - 30 g;
- pepper, ityuwa - i-pinch;
- iinqindi zesikhumba - ii-4.
Ukulungiselela
Sifaka i-pan ngezantsi phantsi komlilo, ufake kuyo inani elifanelekileyo leoli kunye nyibilike. Emva koko, kwi-strainer, uthele umgubo uze uhluthe kwioli, uvuselele. Ukucoca lo mxube oxubile kude kube yinto echazwe ngakumbi ephuzi. Emva koko, kwiqhinga elincinci, sifaka izinga lokushisa lobisi kwiqondo lokushisa, kwaye, siyichukumise, sitshabalalise i-pan kuyo. Ukufudumala ukuya kwindawo enokufudumala kwaye ngokukhawuleza uvelise i-cream cream. Ngoku i-sauce ifafazwe ngepiniki yikisityu ityuwa kunye nompompo omnyama womhlaba. Ukufudumala i-béchamel ide ibe yintlekele (i-thickens). Kwi-sauce eshisayo esishushu siyicubungula kwi-kernel encinci ye-walnuts.
Ngaphambi kokuba ubeke i-julienne ephekweyo yokubhaka kwi-oven, maninzi amanzi kunye ne-bechamel yeklasi ehlekayo.
I-Bechamel sauce kunye noshizi-iresiphi yeklasi
Izithako:
- ubisi (3.2%) - 350 ml;
- ibhotela - 55 g;
- Umgubo wengqolowa (ibanga eliphezulu) - 3.5 tbsp. iipuni;
- ityuwa ("eyongezelelweyo") - 1/3 yesipuni;
- i-nutmeg - 2/3 iisupuni;
- i-walnut - 2/3 iisipuni;
- i-cheese enzima - 160 g.
Ukulungiselela
Ukuxutywa kwi-oven microwave, uthele ioli kwipuphu yensimbi engenasici kwaye uyibeke kwisitofu. Kuye, umncinci omncinci wegridi ephezulu uyongezwa, ngaphambi kokuxutywa kunye nama-walnuts omhlaba kunye ne-nutmeg. Fry konke ukuya kuvela kwintyatyambo ye-nutty, kwaye uqale ukuthulula ubisi olunamafutha. Xa konke kungena kwi-pan kwaye ubunzima buxutywe de kube yunifomu, ngaphandle kokuyeka ukuphazamisa i-spatula ye-silicone, sizisa ubunzima kwi-thickening. Ngoku ufafaze i-sauce ngesityuwa esicocekileyo, uyibeke kwisihlunu esinzima kwaye uyigcine umlilo ngaphambi kokuba udibanise zonke izilwanyana.
I-recipe efanayo ye-bechamel idibene kakhulu kunye nezitya ezivela kwi-pasta.