Kukho iintlobo ezininzi zesobho se-anyanisi kwiikhikhishini zamazwe ahlukeneyo, ke kuphela iresiphi yesobho se-opiysi yaseFrench yashicilelwe ngokubanzi, sonke sibulela kwintsikelelo yayo entle. Ekugqibeleni, le isobho iyenzeka ngenxa ye-caramelization efanelekileyo yeendandatho ze-anyanisi, emva koko i-anyanisi iba ithambile kwaye ithambile.
Ukutya kwesiFrentshi - isobho se-anyanisi e-classic №1
Iimpawu zobunqamlezo obudala beFrentshi bubuninzi beemifuno ezinqabileyo (i-bouquet bouquet) kunye nebhotela-konke oku kuhlanganiswe ngokugqibeleleyo kwisiseko sopu kwaye kuncediswa ngamanqaku athathekayo wewayini elincinci kunye nomhluzi wenkomo.
Izithako:
- ibhotela - 45 g;
- i-anyanisi - 530 g;
- amasebe e-thyme - 4 amaqhosha.;
- iqabunga le-laurel - 1 pc.;
- igalikhi - amazinyo ama-2;
- iwayini emhlophe (eyomile) - 235 ml;
- yenkomo yenkomo - 920 ml;
- baguette;
- i-cheated grese - 260 g.
Ukulungiselela
Iziqwenga zee-anyanisi kwisobho kufuneka zibonwe ngokucacileyo, ngoko musa ukuzigaya, uze uhlule kwiindandatho zobunzima obuphakathi uze uzivumele kwioli. Xa i-anyanisi icacile, nciphisa ubushushu, yibeke i-thyme kunye ne-laurel uze uqalise i-caramelization. Ukuvuselela rhoqo, ukucwina i-anyanisi malunga nesiqingatha seyure, emva kokubeka igalikhi egciniweyo emanzini kunye nokuthulula yonke into ngewayini elimhlophe. Xa iwayini ikhuphuka ngesiqingatha, uthele umhluzi uze upheke yonke enye imizuzu eyi-10. Thatha amaqabunga e-laurel uze uthule isobho phezu kweebhotile zobumba. Phezulu komsebenzi ngamnye, faka isahlulo se-baguette. Yisiphi isidlo saseFransi esinokuyenza ngaphandle kweshizi? Uwufeze uvela phezulu, ngaphandle kokugcina, uze ubeke iiphoyi kwiikovini eliphambili ngaphambili ngee-degrees ezingama-200 kwenye imizuzu eyi-10.
I-recipe yeklasiki isobho se-onion saseFransi №2
Enye ingqinisiso eyinyaniso ivumela ukongezwa komncinci wepuphu u-anyanisi okugcobileyo ukuze wenze isidlo sokugqibela sibe nzima kakhulu.
Izithako:
- i-anyanisi - 460 g;
- igalikhi - amazinyo amathathu;
- umgubo - 10 g;
- Iwayini elibomvu (elomileyo) - 115 ml;
- ibhotela - 55 g;
- yenkomo yenkomo - 2,7 l;
- Iviniga yebhasamu - 15 ml;
- amasebe e-thyme - 4 amaqhosha.;
- baguette ;
- ushizi.
Ukulungiselela
Ukwahlula i-anyanisi kwiindandatho zobungakanani obukhulu, mayeke ebhokisini elifudumele kude kube lula. Ukunciphisa ubushushu kunye ne-anyanisi enye imizuzu engama-20 ukukhipha ukugqithisa. Ukucoca i-anyanisi ye-anyanisi kunye nomgubo, kwaye emva kokuxuba, kongeza i-garlic echanekileyo, izityalo, iviniga kunye newayini. Okugqibela kwisitya ngumhluzi obala. Emva koko, isobho sishiye kwisitofu enye imizuzu eyi-15. Emva koko, isitya sinikwa isahlulo ngeengodo zobumba, zizaliswe ngetye ye-baguette kunye noshizi. Isixa seeshizi asiyicacisi ngenjongo, kuba le nto isitya apho ushizi unenkxalabo kumgaqo: ngakumbi, bhetele. Beka imbiza ngeesobho phantsi kwe-grill efudumeleyo kwaye ushiye i-cheese crust ibambe nge-blush.
Isobho se-oyiki sase-French Classic №3
Nangona into yokuba isobho se-anyanisi ye-classic isilungiselelwe ngesiseko semfuyo yenkomo, unokwenza ukuba le ndawo idle imifuno ngokulula, ithathe indawo yomhluzi wenyama kunye ne-decoction yemifuno. Ikhetho lokugqibela likhethwa kakhulu, kuba kulo mzekelo isitya siza kuzaliseka ngokupheleleyo ngokutya.
Izithako:
- i-anyanisi - 1.3 kg;
- ibhotela - 65 g;
- umhluzi - 1,8 l;
- Iwayini elibomvu (elomile) - 75 ml;
- iziqwenga zesonka, i-baguette.
Ukulungiselela
Qala ngeenkqubo zakudala ze-caramelizingi onion. Iindlovu ze-anyanisi ezinjengebushushu obuphantsi kunye nebhotela malunga neyure, ngelixa liqhuba rhoqo. Emva koko uthele ngewayini elibomvu nomhluzi. Ukongezelela, unokubeka kwisobho i-laurel iqabunga kunye namaqabunga e-thyme, ukuba ufuna. Emva kwesigamu seyure yokupheka, uthele isobho phezu kwezimbiza zobumba, ubeke isonka sesonka, ufefe ushizi uze ubhaka e-200 degrees imizuzu engama-20.