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Ukupheka inkukhu ne-mushroom julienne kuwo wonke umndeni

I-Mushroom julienne isidlo esihlwabusayo ngokungajwayelekile kusuka eFrance. Igama elithi "julienne" ngokuhunyushwa lisuka kwisi-French lisho ukusika okuthe xaxa kwemifino entsha. Manje igama elithi "julienne" lisho izitsha ezibhakiwe kuhhavini, eziqukethe izinhlobo ezahlukene zamakhowe, isoso elimhlophe, ukhilimu omuncu ngaphansi kwengubo yoshizi. Imvamisa, izinkukhu zengezwa kuJulienne.

UJulienne muhle kakhulu emathinini amancane okubhaka amancane - abenzi bekokonathi. Kepha uma ungenazo - akunandaba, ngoba zingathathelwa indawo ngamabhodwe e-ceramic, kanye nezikhunta zezingilazi zokubhaka kuhhavini. Ipani lokuthosa elijulile nalo kufanelekile.

Ukulungiselela isidlo, izithako ezibucayi, ezithambile zivame ukusetshenziswa kakhulu: amakhowe, inyama yenkukhu emhlophe, inkukhu yenkukhu. Ungahlukanisa isidlo nge-squash, i-zucchini, i-broccoli, ama-Brussels amahlumela, ukholifulawa, kanye ne-isitshalo seqanda.

Ukuze i-crust topping ephezulu yesitsha ibe yinhle futhi ibe yinhle, sebenzisa izinhlobo ushizi onzima oxutshwe nezicucu ezihlwabusayo.

Lapho ubhaka i-julienne ezitsheni zikakhukhunathi, faka ishidi lokubhaka, lapho kuthululelwa khona amanzi amancane.

I-Mushroom julienne (iresiphi yakudala)

Izithako

  • isigamu sekhilogremu ama-champignons;
  • anyanisi omkhulu owodwa;
  • Amaphesenti angu-15 ukhilimu omuncu;
  • ushizi onzima 60g;
  • i-fiber 2 wezipuni;
  • usawoti;
  • ingxube yepelepele emhlabathini (emnyama ne-allspice);
  • imifino oqoshiwe we dill 2 wezipuni.

Ukupheka:

  1. Sika amakhowe abe ngamapuleti, ubeke ku-skillet, gxilisa ukushisa okuphansi kuze kube yilapho lonke uketshezi luphuma kubo.
  2. Sika u-anyanisi sibe izindandatho, siwubeke epanini lokuya kumakhowe, bese sikhipha ukushisa okuphansi.
  3. Lapho amakhowe no-anyanisi kuphekwe ngokuphelele, engeza ingxube yomhlaba omnyama ne-allspice, i-fiber, imifino, usawoti.
  4. Hlanganisa ukhilimu omuncu oshiswe kancane ngamakhowe no-anyanisi, bese ulayisha epanini yokubhaka enezinhlangothi eziphakeme.
  5. Khulule ushizi we-grated.
  6. Bhaka kuhhavini oshiswe kahle ingxenye yesine yehora. Izinga lokushisa ngesikhathi sokubhaka kufanele libe okungenani ama-degrees angama-230.

I-Mushroom julienne (iresiphi yakudala)

Izithako

  • amakhowe we-porcini 150 g;
  • ukhilimu omuncu ophansi noma ukhilimu - izipuni ezintathu;
  • U-1 anyanisi;
  • I-Parmesan - amagremu angama-200;
  • amafutha e-olive - 20 g.

Ukupheka:

  1. Hlambulula amakhowe bese uwaquma.
  2. Sika ugongolo lube amasongo.
  3. Epanini elinezinhlangothi eziphakeme, shisa uwoyela. Sifaka amakhowe we-porcini no-anyanisi ku-oyili efudumele, gazinga kuze kube yilapho isilungele.
  4. Sigcwalisa zonke izithako ngo-ukhilimu omuncu bese sizibeka kubenzi be-cocotte abalungiselelwe kwangaphambili. Ushizi ezintathu bese ngesandla esivulekile uthele amakhowe phezulu.
  5. Sithunyelwa kuhhavini oshisa obomvu bese sibanjelwa khona ikota yehora. Okufakwayo, oku-brown brown kuqinisekisiwe.

Ama-Tartlets anama-porcini amakhowe nenkukhu

Izithako

  • izinkukhu ezimhlophe - 300 g;
  • amakhowe we-porcini - 200 g;
  • ukhilimu we-nonfat - izipuni ezintathu;
  • U-1 anyanisi;
  • Ushizi weParmesan - amagremu angama-200;
  • amafutha e-olive - 20 g;
  • ingxube yepelepele emhlabathini (emnyama ne-allspice);
  • imifino eqoshiwe (dill, iparsley);
  • ama-tartlet.

Ukulungiselela ukugcwaliswa kwamakhowe:

  1. Hlunga amakhowe bese uthela amanzi abilayo phezu kwawo, ngemuva kwemizuzu eyi-10, uwafake ku-colander bese uhlanza amakhowe ngamunye ngamanzi abalekayo.
  2. Sika amakhowe ageziwe (uma kunamakhowe amaningi, izigqoko kuphela ezingatholwa).
  3. Amakhowe ePorcini afaka epanini nasosheni ekushiseni okuphansi. Bayeke babilise ujusi wabo. Ngemuva kwemizuzu engu-10 engeza itheniphu le-anyanisi eliqoshiwe.
  4. Ngokushesha lapho ujusi ubila, usawoti ukunambitha (kepha hhayi ngaphezulu-usawoti), upelepele kancane, bese ufaka uwoyela we-olive.
  5. Lapho amakhowe eqala, hlanganisa engeza isipuni esisodwa sikafulawa, gobela kancane, unezela izipuni ezi-3 zikakhilimu.
  6. Letha ukulungela, kuvusa njalo.
  7. Isizini ngamakhambi (dill, iparsley).

Pheka izinkukhu ezimhlophe kuze kuthambe ngokuphelele, uthathe izingcezu ezincane.

Sihlanganisa inyama namakhowe aphekwe bese sifaka epanini enezinhlangothi eziphakeme, sibilise kuze kuthambe.

Sisakaza i-julienne kuma-tartlet, ufafaze ushizi ogayiwe phezulu bese ufaka kuhhavini imizuzu emihlanu.

Iresiphi yevidiyo kaJulienne

Ngenkukhu namakhowe (epanini)

Enye iresiphi enezengezo ezincane.

Lesi sidlo sibonga usawoti omhlophe okhethekile unokunambitheka okubucayi, ngaphezu kwalokho, futhi sinenhliziyo.

Isitsha sithandwa kakhulu phakathi kwezingane. Udinga ukuvilapha kakhulu, ukuze ungapheki umndeni onjalo ngomndeni ngesidlo sakusihlwa noma ngeSonto.

Noma ungafuni ukukhathaza nge-oveni, ungayipheka epanini elijulile elingaphansi obukhulu kanye nesembozo.

Izithako

  • isifuba senkukhu 300 g;
  • ama-champignon amakhowe angama-200 g;
  • ukhilimu 200 g;
  • nezinkezo ezimbalwa zikafulawa;
  • ushizi ogayiwe - izinkabi ezimbalwa;
  • ibhotela - 50g;
  • uhhafu wengilazi yobisi yokwenza isoso;
  • ingxube yepelepele emhlabathini (emnyama ne-allspice).

Ukupheka:

Okokuqala, yenza isoso. Ukuze wenze lokhu, faka ibhotela epanini elishisayo, ngemuva kokuncibilika, engeza ufulawa kanye nefry ngokushukumisa njalo.

Thela ingxenye yengilazi yobisi.

Ngemuva kokubilisa, ungayeki ukuvusa usoso njalo, ngoba uvame ukuvutha.

Sika amakhowe abe ngamapuleti, usike inyama yenkukhu ibe izingcezu ezincane ngendlela yama-cubes.

Epanini elincane lamafutha, govuza inyama, engeza amakhowe, nesitshulu kuze kuphekwe ngokuphelele, uthele usoso, ufafaze ngentshizi ushizi kashizi.

Vala isembozo bese usetha ukubambeka ngomlilo omncane.

Uma ufuna i-cheese crust yakhele umbala ojabulayo ngaphezulu, udinga ukubeka indishi yokubhaka kuhhavini osuke usishisa imizuzu embalwa ekugcineni.

I-Baguette julienne

Izithako

  • amakhowe (ama-ceps noma ama-champignons) - 300 g;
  • izinkukhu ezimhlophe - 300 g;
  • anyanisi - 1 pc;
  • ukhilimu omuncu ophansi - 3 tbsp. nezinkezo;
  • ukhilimu - 1 tbsp. isipuni;
  • isipuni sikafulawa;
  • usawoti ukunambitha;
  • ama-baguette amabili.

Ngithanda kakhulu ukuzilolonga ekhishini, ngakho-ke lapho ngizwa ngalesi sitsha, ngokushesha nganquma ukupheka. Izingane zami zilithanda kakhulu ijulienne. Ngiyayipheka, njengomthetho, epanini lokuthosa elijulile le-ceramic. Futhi-ke nginqume ukwenza uJulien ngezingxenye. Ngijabule kakhulu ngomphumela. Ngifuna ukuhlanganyela nawe iresiphi yalesi sidlo:

  1. Ngenza lesi sidlo ngisebenzisa ama-champignons, kepha, ngicabanga ukuthi, amakhowe we-porcini noma abanye abantu baphelele kakhulu.
  2. Ngibilisa amakhowe imizuzu engama-20 emanzini anosawoti omncane.
  3. Ngithosa kuze kube yilapho u-anyanisi osele ngomumo usikiwe emasongweni. Faka amakhowe oqoshiwe ku-anyanisi, govuza lesi samba kuze kube yilapho amanzi ephela ngokuphelele. Nginquma inyama yenkukhu ebilisiwe ibe ama-cubes, ngiyithululele ku-anyanisi namakhowe, ngifaka yonke into imizuzu emi-5.
  4. Babodwa ohlanganyelwe kulungiswa isoso. Ukuze isoso ngithathe ukhilimu, ukhilimu omuncu kanye isipuni kafulawa.
  5. Ngifaka isoso elimhlophe elilungile kumakhowe nesidumbu imizuzu engu-10.
  6. Ngiyaqhubeka nokulungiswa kwe "cocotte" kusuka kuma-baguette. Ngisika i-baguette ibe izingxenye ezilinganayo, ngisuse imvuthuluka yesinkwa, ngishiya amasentimitha ambalwa njengaphansi.
  7. Ngifaka amakhowe othosiwe nenyama "kubhasikidi kakotini" ophume phambili okuvela ku-baguette, ngimboze noshizi ogayiwe ngaphezulu.
  8. Ngifaka umthwalo kuhhavini imizuzu engama-25 ukwenza uqweqwe lwegolide.
  9. Ngemuva kwemizuzu engama-25, ama-baguette ahlukaniswe agxishwe i-julienne alungele ukusetshenziswa.

Ukulungiselela ama-baguette, ungathatha noma yikuphi okunye ukugcwaliswa, into esemqoka ukuthi akukho manzi amaningi kuwo, ngaphandle kwalokho i-impromptu "Kokotnytsa" izothambisa futhi ihlukane.

Isitsha se-gourmet sizojabulisa umndeni wakho nabangane, ikakhulukazi izingane.

UJulienne onemigqa noshizi emabhodweni

Ukuze ulungiselele lokhu kudla, udinga amakhowe okuthunga noma ngaphezulu.

Izithako

  • amakhowe omugqa noma ngaphezulu - 300 g;
  • ushizi onzima - 50 g;
  • ufulawa - 1 isipuni;
  • ukhilimu omuncu 20% - 3 wezipuni;
  • anyanisi - ama-2 ama-PC;
  • usawoti.

Akufanele ubeke izinongo kule dish ukuze 'ungabulali' iphunga lamakhowe 

Ukupheka:

  1. Geza izengezo, uthele amanzi abilayo, ubilise ingxenye yesine yehora, uthele i-colander bese uhlamba ngamanzi ampompozayo.
  2. Sika izimbiza ezigeziwe bese ufaka i-skillet. Hambisa ukushisa okuphansi kuze kube yilapho ujusi wonke ubilisiwe.
  3. Lapho cishe kungabikho jusi osele, engeza u-anyanisi oqoshiwe we-anyanisi, uthele ibhotela bese uqhubeka nenqubo yokuthosa, ivuselela ngezikhathi ezithile.
  4. Lapho amakhowe eqala "ukudubula", engeza izipuni ezimbalwa zikafulawa, gazinga bese ubeka ukhilimu omuncu - 2 wezipuni.
  5. Faka amakhowe alungiselelwe ezimbizeni zobumba zokubhaka.
  6. Thambisa ushizi bese ugcwalisa ngendishi ngaphezulu.
  7. Thumela kuhhavini wokubhaka ikota yehora emazingeni okushisa angama-230.

I-oven julienne enezilayi zez ushizi

Izithako

  • ama-champignon amakhowe angama-200 g;
  • ukhilimu omuncu ophansi - izipuni ezimbili;
  • anyanisi amabili;
  • upelepele wensimbi - 1 pc;
  • Ushizi waseRussia - 250 g;
  • ibhotela (noma ukhilimu osindayo) - 20 g;
  • iqanda - 1 pc.

Ukupheka:

  1. Hlanza amakhowe, uthathe amapuleti.
  2. Sika ugongolo lube izindandatho ezingxenyeni.
  3. Sika upelepele ube izingcezu.
  4. Epanini lokuthosa elijulile, shisa ibhotela. Faka amakhowe no-anyanisi bhotela elishisayo, gazinga kuze kuphekwe uhhafu.
  5. Gcwalisa amakhowe ngo-ukhilimu no-ukhilimu omuncu bese usabalalisa esitsheni sokubhaka se-ceramic, faka izingcezu zoshizi ezigxishwe kwiqanda elishayiwe ngaphezulu.
  6. Kuthunyelwe kuhhavini ikota yehora.

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