Li-pig shork ke boikhohomoso ba lijo tsa Bavaria, tseo meetlo ea tsona e neng e le haufi le naha, e amoheloa ke Czech Republic. Hona joale batho ba tsoang likarolong tsohle tsa lefats'e ba tlile ho e 'ngoe ea lihlooho tsa biri tsa lefats'e e le hore ba latsoe sipinake ea sebele ea Czech bakeng sa khalase ea foamy - a veprevo knee. E le hore u thabele boiketlo ba sechaba, ha ho hlokahale hore u tlohe motseng oa lehae, u tlameha feela ho reka lihlahisoa tse hlokahalang le ho qala ho pheha, o tataisoa ke likerepe tsa rona.
Recipe ea ho pheha nama ea nama ea nama ea kolobe ka Czech
Lijo:
Bakeng sa nama:
- pig ea kolobe - 5 lik'hilograma;
- e ntle lefifi - 2.3 litha;
- meroho moro - 2.3 a etsang dilitara;
- sehlopha sa laurel, thyme le rosemary;
- celery (stems) - likarolo tse 5-6;
- eiee e tšoeu - 130 g;
- lihoete - 130 g;
- pepere e monate - 250 g;
- parsnip - 100 g;
- garlic cloves - 5 maqheka.;
- tsoekere e sootho - 40 g.
Bakeng sa leqhoa:
- Silepa sa Dijon - 1 ntho;
- mahe a linotši - 60 g;
- konofolo cloves - 5-6 likotoana.
Litokisetso
Re beha lebili ka har'a pan kapa brazier e tebileng ebe oe tlatsa ka motsoako oa biri le moro. Ka mor'a moo, beha lipalesa tsa monko o monate oa litlama tse omisitsoeng, lilae tse lesesaane tsa celery, lihoete, lieiee, parsnips le pelepele e monate. Re beha sejana mollong 'me ka mor'a hore metsi a fihle ho eona, re fokotsa mocheso le nama ea lihlahisoa ka lihora tse tharo kapa ho fihlela o qala ho tloha lesapo.
Re tlisa mocheso oa ontong ho 160 ° C. Re fetisetsa lebili ho ea ho sesepa, ho fihlela moo re tšollang likotlolo tse 2 tsa metsi a setseng ka mor'a ho tima. Re ne re bokella mosetareta, mahe a linotši a futhumetseng le konofolo. Lubella lengole ka mahlaseli a koahetsoeng ka letsoho, koahele ka foil mme u tsamaise lebenyane la ho baka ka ontong. Baked shank ka Czech e tla be e lokile ka morao ho lihora tse 1, empa pele o tlosa sejana ho tloha ka ontong, e tlose ka mahlakoreng a leqhoa, tlosa foil 'me u tlohele ho soeufala ka metsotso e 20-25.
Khoka ea nama ea kolobe ka Czech ka veine
Lijo:
- pig ea kolobe - 4 lik'hilograma;
- oli ea meroho - 60 ml;
- lihoete - 230 g;
- eiee e tšoeu - 230 g;
- tsoekere e nang le granulated - 80 g;
- veine e khubelu - 500 ml;
- meroho ea limela - 2 l;
- makhasi a laurel - likarolo tse 3.
Litokisetso
Tlosa nama ka masapo 'me u khaole ka likotoana ka lehlakoreng la hoo e ka bang 3 cm. Blanch likotoana ka metsi a belang ka metsotso e 2 ho tlosa mobu. Ka brazier re feta eiee e nang le lihoete le li-laurel ka metsotso e 6-7, eketsa likotoana tsa nama ea kolobe ebe u emela metsotso e meng e 5. Tšela veine le moro, eketsa letsoai, pepere, tsoekere 'me u tlise metsi ho pheha. Ka mor'a hore moro le veine e qale ho pheha, re fokotsa mollo, re koahela brazier ka sekwahelo 'me re o tlohele hore o fokotsehe ka mollo o fokolang ka lihora tse 3.
Sebeletsa ka Seczech style le lehlakoreng le sejana la litapole kapa litapole dumplings, lotho ea mefuta e mongobo, e spicy mongobo joaloka horseradish kapa mosetareta, 'me ntle ho pelaelo le khalase ea biri.
Joang ho pheha Bohese Boeleus ka biri?
Lijo:
- Peo ea Fenugreek - 6 g;
- garlic cloves - 3 lik'hilograma.;
- pig ea kolobe - 2 pcs.;
- eiee e tšoeu - 200 g;
- liapole - 230 g;
- litapole - 500 g;
- e 550 ml;
- metsi - 550 di ml.
Litokisetso
Ha setofo se futhumala ho fihlela ho 220 ° C, grate ka hloko e hlatsoitsoeng le e omisitsoeng ea kolobe knuckle grated ka seretse se nang le peo ea fenugreek, letsoai, pepere le konofolo. Botlaaseng ba betere ea ho baka li beha likarolo tse ngata tsa eiee 'me li li behe ka lebili joalokaha eka ke ka mosamo. Tlosa pan ka ka ontong ka halofo ea hora, ebe u tlosa sejana ka potlako, eketsa lilae tsa liapole, lihoete le litapole, 'me u itšepe ka biri. Fokotsa mocheso ho 160 ° C 'me u phehele nama le meroho ka lihora tse peli. Li-meroho le liapole tse hahiloeng ka mor'a nako, fetisetsa ho sejana ka nama, hlohlelletsa lieiee, 'me le tšollele litapole tse patisitsoeng le lero la nama le mafura a 2 linoelo tsa metsi a belang. Beha pan ka hotplate 'me u phehe mongobo oa shank ho fihlela e e-ba matla.