Li-recipe tsa lijo tsa French li ntle. Ka tsela, re lokela ho hopola hore khopolo ea "lijo tsa French" ke boemo bo kopanetsoeng, kaha libakeng tse sa tšoaneng tsa Fora ho na le meetlo e ikhethang ea litloaelo. Leha ho le joalo, ba bangata ba ipotsa hore na ba ka etsa joang salate ea Fora, bonyane e le hore ba e fe veine ea Fora. U ka 'na ua totobatsa ntlha e kopanetsoeng ha ho etsoa litalase tsa Fora-ena ke ho apara.
Tlhaloso e ka sehloohong e hlakileng
Liaparo tsa khale tsa salate tsa French lirapa li lokiselitsoe ho latela maemo a itseng: bakeng sa 1 karolo ea tlhaho ea veine ea veine - likarolo tse 3 tsa Extra Virgin oli ea mohloaare (ke hore, serame sa pele sa khatello). Ka tloaelo, monoana o monyenyane o entsoeng ka Dijon o itokiselitsoeng o kenyelletsoa motsoako ona, ka linako tse ling mahe a linotši. Ha u apara, eketsa pepere e nyenyane le letsoai (mefuta e sa tšoaneng), ka linako tse ling-konofolo le marotholi a seng makae a lero la lemone. Libakeng tse ka boroa, sejo se tloaelehileng sa Aioli se sebelisoa lebōpong la leoatle la Mediterranean, leo, ntle le oli ea mohloaare, mosetareta le konofolo, e kenyeletsa lehe la yolk (ho molemo ho sebelisa likoekoe ho qoba tšoaetso ea salmonella).
Re lokisetsa salate ea Fora ka nama
Lijo:
- grama ea phoofolo ea nama e phehiloeng e phehang ka 250-300 (kapa, e molemo, veal);
- gram 300-400 litapole tse phehiloeng "ka seaparo se seng";
- gram 300 tamati e khubelu e ncha e khubelu;
- 8 lihoai tse thata tse phehiloeng ka thata;
- makhasi a salate e tala;
- meroho (parsley, rosemary, basil, coriander).
Lisebelisoa tsa ho kenyelletsa lijo:
- li-tablespoons tse peli tsa oli ea mohloaare;
- Li-tablespoons tse 2 tsa asene ea veine (e ka nkeloa sebaka ke asene ea balsame, joale tatso ea salate e tla hloekisoa haholo);
- Lipopo tse 2 tse loketseng mosetareta oa Dijon;
- 1 pinpe e ncha e mongobo;
- 2 cloves konofolo;
- lero le etsang halofo ea lemone.
Litokisetso:
Litapole tse phehiloeng "ka junifomo" lia phomola 'me li phunyefatsoa ebe li khaola ka likhahla tse lekaneng. Lijo tse phehotsoeng (ho hlakile, li pholileng) le tamati e ncha le tsona lia tšeloa. Lithako tsohle li behiloe likarolo tsa makhasi a lettuce: pele ho lera la litapole, joale - lera la nama, lera la litamati, joalo-joalo. Lera la ho qetela: ka mokhoa o motle o behe mahe a likoekoe a hloekisitsoeng, u ka khona ho etsa joalo ka ho feletseng, mohlomong - halofo. Re lokisa seteishene sa khase. Lahlela konofolo ka har'a seretse kapa ho penya mochini oa khatiso. Kopanya botoro, asene, mosetareta, konofolo le lero la lemone. Tšela salate ka tsela e tšoanang le ho etsa meroho. Re lokela ho hlokomela hore Sefora ha se sebelise fennel. Hantle, salate ea Fora le nama ea khomo e loketse. Salase ea khale ea Sefora e sebelisoa hantle le veine ea Fora ea feshene. Ho salla ka nama ea khomo, e khubelu kapa e pinki e loketse, salate e nang le nama ea nama ea kolobe (kapa kana) e loketse haholo ho pinki kapa veine e tšoeu.
Khetho e 'ngoe
Tlhahiso e 'ngoe bakeng sa salate ea khale ea French.
Lijo:
- Sefuba se senyenyane sa khoho e le 'ngoe;
- 2 pelepele tse monate;
- 4, tomate e boima;
- gram 200 e phehollang asperagus e bakoang;
- 200 dikgerama tsa broccoli e phehiloeng;
- Lehlaka le le leng la leek;
- Masiba a 5-8 a eiee e tala;
- makhasi a salate e tala;
- meroho;
- ho fepa lijo (bona ka holimo);
- halofo ea lemon;
- letsoai.
Litokisetso:
Nama ea khoho e phehiloeng e entsoe ka li-cubes kapa li-slabs tse nyenyane. Pepere re tla khaola joang joang, tomate - dilae, le likheo - likoloto. Re arola asparagase e phehiloeng ka likhahla tse loketseng. Re roka broccoli e phehiloeng ka li-inflorescence tse nyenyane. U ka kopanya metsoako eohle ea salate, 'me u ka beha lihlopha. Beha tlase ea sekotlolo sa salate le makhasi a setala. Ka holimo, a re behe salate. Fafatsa le litlama tse khethiloeng le eiee e tala. Khothokiso e apara, e ngata ebile e joalo. Fafatsa ka lero le lero la lemone. O ka eketsa hula e nyane ka grater Parmezan e ntle.