I-Julien

U-Julien akayena igama kuphela. Kwakukho amaxesha amaninzi abantu baseRussia abaqhelekileyo bakholelwa ukuba uJulien ungowamaFransi kuphela . Kodwa kwakuninzi ixesha elidlulileyo, ngoko "abantu bethu abazange baye eebhakabhakeni ngeteksi" kwaye i-julienes, ngokulandelanayo, ayifumananga.

UJulien, iresiphi yayo ingafumaneka kuyo nayiphina incwadi yokupheka, eyayisetyenziselwa isidlo sesidlo ngokutya kwayo. Kwaye akumangalisi - oku kumangalisa ukutya kweFrentshi kunamacandelo amancinci, kwii-cocotnits ezikhethekileyo, ezihlotshiswe ngeenqwelo zamaphepha. Ewe, ibukeka imnandi kakhulu, kwaye intleke kakhulu. IsiFrentshi esisetyenziswayo saqulunqa iintlobo ezininzi zesi silo. Yilungiselelwe ngenyama okanye inkukhu, kunye neentlanzi zentlanzi okanye intlanzi, kunye nemifuno kunye neziqhamo. Kwiivenkile, kwiindwendwe, ziqhelekile ukulungiselela nokukhonza iindwendwe ngeJulienne yeklasi. I-recipe yesi silo ilula, ngaphandle kwamakhowa, ushizi, inkukhu kunye ne-sauce kuyo ayikho into. Kukho imeko eyodwa kuphela - imveliso kufuneka ibe neyona nto, sinokuthi, inambitheka enqabileyo kwaye sinqunywe kwi-straw egciniweyo, ngaphandle koko ayiyi kubakho isidlo esivumeleneyo nesiFrench.

Julienne

I-Béchamel i-sauce: i-faty faty-1 ingilazi, ibhotela - 20gr., I-Flour - 2 tablespoons. I-julienne: i-folet fillet - 200 g, ii-mushrooms (ama-mushroom) - 50 g., I-anyanisi - 1 ip., I-Hard cheese - 50 g., Ioli yeoliyi-1 tbsp. L., ityuwa elincinci kunye nepelepele (ukunambitha). Ngompu ococekileyo ococekileyo, cima umgubo ococekileyo ngomzuzu 1. Emva koko faka ibhotela kumgubo, ngumafutha ngomzuzu omnye. Ungalibali ukukhupha lonke ixesha. I-Cream ifudumele epanini, kodwa ungabilisi. Kwi-ukhilimu elishisayo, uthele emkhombeni othosiweyo, udibanise, ulethe kubilisa, kodwa ungabilisi, uze ususe ekushiseni. I-anyanisi e-oyiki ephosiweyo e-pan kuze kube yinto ecacileyo. Inkukhu inyama kunye nezigulane zinqunywe kwiintlobo ezincinci kwaye zidibanise ne-anyanisi, gazinga kwaze kwaba yilapho inkukhu isele ikulungele, kwaye yonke imfucuza ayiyi kuphuma. I-Coot kufuneka igcobe ngeoli yeoli, isasaze umxube obisiweyo kwaye uthele i-sauce ye-cream, kodwa ukuze amakhowa kunye nenkukhu azaliswe ngokupheleleyo. Ukuhlahlela phezulu phezulu ushizi. Beka i-cocotte kwi-oven uze ubhaka ku-200 C kude i-cheese ifake i-crust. Ukukhonza kushushu.

Ungongeza ukongeza indawo engumgubo, apho iJulienne edibeneyo ngokumangalisayo. I-recipe ibizwa ngokuba yinto eqhelekileyo kunokoqobo. Into yokuba abapheki baseFransi abazikhumbuli ukuba yiyiphi i-julienne, iresiphi abayibumba yona, yayiklasiki ukususela ekuqaleni. Yaye yintoni umehluko, into eyona nto kukuba le nto isitya kuyo nayiphi na inguqu ibonakala ihle kakhulu.

Kwaye awuyikupheka kuphela kwi kokotnitsa. Ukuthenga ngokukhethekileyo oku kutya izitya ezidliwayo akukufanelekanga, iJulienne kwiibhotile ayikho ngakumbi.

U-Julien kwiipateni zokufumba ngewayini elimhlophe

Izithako: i-shrimps ekhethiweyo - 250 gr., Ubisi - 1/2 tbsp., I-anyanisi - 1 pc., IBhitter - 3 tbsp. L., iwayini elimhlophe - 1/2, i-Cheese nzima - 50 g., Uluhlu - 2 tbsp. L., i-nutmeg - pinch, ijusi ye-lemon - i-15 ml, ipolisi, i-curry, ityuwa yokunambitha. Gweba i-anyanisi kunye nefry nge-curry kunye ne-oyileji ye-tablespoon. I-Shrimp ihlanjululwe, uthele ngejisi lemon, xubana no-anyanisi. Kwiphakati yokuloba ehlukeneyo, fry ufulawa kwiipuniwe ezi-2 zebhotela uze ube mnyama. Ukuqhubela phambili ukuthululela umgca obunqabileyo wobisi, iwayini, yongeza i-pinki, i-pepper, ityuwa. Hlanganisa i-sauce kunye ne-shrimps kwaye usasaze phezu kweembiza. Phula ngeshizi eshiyiweyo kunye nendawo kwindawo yokutshisa. Khangela kwiimbiza ngokukhawuleza kwi-oven ngokufudumala, ngokushisa. Ngenxa yenguqu, le julienne, iresiphi esiyicebisa ngayo, inokulungiswa kwezinye ivenkile.

I-Julienas idla ngo kuqala ukukhuthaza ukutya phambi kwezifundo eziphambili. Ukususela kwiziphuzo kubo ungakhonza iglasi yebhiya ebandayo okanye iwayini elimhlophe. Zama ukwenza isidlo sibonakale sesidlo, "njengokuba kufuneka", njengoko iFrentshi ithi.