Ti o ba ni orire lati gba ikore ti o dara julọ ti chanterelles, nigbana a yoo ran ọ lọwọ lati wa awọn ilana fun igbaradi wọn. A yoo fi nkan yii ranṣẹ si bi a ṣe le ṣe awọn akọbẹrẹ pẹlu ipara.
Ayẹwo Chanterelle pẹlu ipara
Eroja:
- bota - 4 tbsp. spoons;
- alubosa ti a ge - 1/2 st.
- chanterelle - 500 g;
- iyẹfun - 2 tbsp. spoons;
- adiye adie - awọn ohun kan meji;
- ipara - awọn ohun kan meji;
- iyo - 1/2 tsp;
- Madera waini - 2 tbsp. spoons;
- Parsley.
Igbaradi
A yo awọn bota ati ki o din-din lori rẹ fun iṣẹju 2, fi awọn olu ati tẹsiwaju sise fun iṣẹju 5 miiran. A ṣubu sun oorun iyẹfun, a si tun mu iṣẹju diẹ si ina, a tú jade ni broth adie ati ni ẹẹkan a mu ina pọ si. Fun iṣẹju kan a n ṣafihan igbasilẹ fun bimo ti, igbiyanju nigbagbogbo, ati lẹhin naa ni oṣuwọn lori kekere ina fun iṣẹju 5 miiran.
Fikun ipara, iyo, ata si bimo ti ipilẹ, dinku ooru ati ki o dawẹ fun iṣẹju mẹwa miiran. Ṣaaju ki o to sin, a gige awọn irugbin ti awọn orin orin pẹlu ipara ti Madeira ati ṣe ẹṣọ awọn satelaiti pẹlu pasili.
Chanterelles sisun pẹlu ipara
Eroja:
- bota - 4 tbsp. spoons;
- ipara - 240 milimita;
- chanterelle - 500 g;
- Sage - 3 leaves;
- alubosa - awọn ege mẹrin;
- waini gbigbẹ - 1/3 ti ọgọrun kan;
- iyo, ata - lati lenu;
- grated "Parmesan" - lati lenu.
Igbaradi
Bọbẹ ti a ti fọ ni ikoko ti o nipọn ati ki o din-din o ge awọn ailewu ati sage fun iṣẹju 3-4, titi alubosa yoo jẹ asọ.