Chakudya wathanzi akhoza kukhala chokoma - nsomba souffle umboni.

Nsomba amatanthauza anthu mankhwala kuti chifukwa wambirimbiri kufufuza zinthu ndi mavitamini ndi wofunika kwambiri kwa thupi lathu. Koma anthu ambiri mukufuna ntchito mu chakudya, makamaka ana amene maganizo mankhwala nsomba. Ndipo mwanjira kudyetsa banja lotero zothandiza ndi zofunikira nsomba thupi lathu, amayi ndi kusonyeza m'maganizo ndi kukonzekera zambiri mbale nsomba mosamala masking pophika izi.

Mmodzi zothandiza ndi zakudya zakudya ndi nsomba souffle. Izo zikhoza kukhala kwa ana wamng'ono (zaka 1-3) ndi wamkulu anthu a banja, m'malo ena a zigawo zikuluzikulu zokha. Ngati mupitiliza kuwerenga nkhaniyi, funso mmene kuphika nsomba soufflé sadzakhalanso ndi nkhawa. maphikidwe anafotokoza kukhutitsa zokonda za ana ndi akulu omwe.

Nsomba souffle ana

Konzekerani malinga ndi mankhwala nsomba souffle analandira anali zokoma ndi wofatsa kwambiri, palibe achilendo fishy fungo. N'changwiro ana kwa chaka choyamba cha moyo.

Kukonzekera ayenera kutumikira limodzi: fillets Taphunzira nsomba (100-150 g), imodzi kapena ziwiri tubers mbatata (malingana ndi kukula), dzira pang'ono batala, kirimu (supuni), anyezi (polgolovki), mchere.

Kukonzekera. mbatata peel ndi chithupsa mu pang'ono madzi a mchere. Nsomba fillets kusamba, onani mafupa ndi kuwiritsa mpaka wachifundo. Finely kuwaza anyezi ndi mwachangu mpaka golide mu masamba mafuta pang'ono. Popanda akuchotsa kutentha, kutsanulira kirimu, akuyambitsa bwino, ndipo mukhoza kuchotsa poto wa pa dzuŵa. Pangani kwa nsomba yophika ndi mbatata puree (ndi foloko kapena blender). Mazira ayenera kutenga mapuloteni ndi mumalimbana nacho mu thovu. The yolk anawonjezera kuti mbatata yosenda ndi nsomba, kuika anyezi osakaniza ndi mafuta, mchere kulawa ndi kusakaniza bwinobwino. Mosamala yikani dzira azungu ndi kusonkhezera kachiwiri. Kufalitsa souffle M'pofunika Pre-kudzoza ndi mawonekedwe batala, anapatsidwa kuti soufflé uyu adzakhala anali ana, mukhoza kugwiritsa ntchito zisamere pachakudya silikoni mu mawonekedwe a kanjedza zosiyanasiyana. Fomu ayenera kuikidwa mu uvuni preheated. Pa kutentha madigiri 190 souffle akukonzekera nsomba 20 min.

Nsomba souffle kwa ana okulirapo

Tiyenera: Taphunzira nsomba fillets (250-300gr), mazira (. 4 zinthu), Wapakati mafuta zili wa kirimu (50 ml), ndi tomato, awiri spoons batala, zamzitini chimanga (20-30gr) amadyera.

Kukonzekera. Nsomba fillets kuchapa ndi kuwiritsa mu madzi mopepuka mchere. Yophika fillet phala ndi mphanda kapena mu blender akupera. Angalekanitse yolks ndipo kuwonjezera kwa misa nsomba. Tomato ndi wosambitsa wobiriwira, wouma tomato peel ndi kuwaza onse. Thirani mu chidebe ndi nsomba ndi kusakaniza bwino. Mapuloteni otsala whisk mu thovu olimba, kuwonjezera kirimu ndi whisk kachiwiri. Dziwitsani mapuloteni mu nsomba ndi kirimu misa ndi kusonkhezera pang'onopang'ono.

Fomu, umene anaphika souffle, lubricating mafuta, ndi kuwaza kwa chimanga zamzitini. Dzadzani yomalizidwa kulemera ndi kuika mu uvuni chisanadze mkangano. Kuphika souffle nsomba kwa mphindi 15-20. pa madigiri 180.

Nsomba souffle holide

Tiyenera: a fillet wa nsomba kunyanja (600 magalamu), dzira, gulu la katsabola, lina lalikulu anyezi, tchizi (100g), kaloti, A cloves ochepa a adyo, ndi spoonfuls ochepa a wowawasa kirimu ndi kirimu (3 ma PC.) Zonunkhira nsomba.

Kukonzekera. Muzimutsuka fillets, ngati ndi choncho, chotsani mbewu. Kupera nyama chopukusira mu fillets, anyezi ndi zitsamba. Mu mince chifukwa kuwonjezera dzira, mchere, zonunkhira. Bwinobwino kusakaniza.

Woyera kaloti ndi opaka pa grater ndi kuika mu mbale osiyana, kuwonjezera kwa iwo grated pa coarse grater tchizi anadutsa chesnokodavku adyo ndi zokometsera zina. Muziganiza.

Kuphika mbale nsomba souffle odula ndi batala. Pa wosanjikiza pansi nsomba minced kufalitsa pamwamba wosanjikiza karoti, tchizi misa ndi kuchita zigawo zingapo. Wosanjikiza chapamwamba akhale nsomba, amene afewetsedwa kirimu. Musanayambe kuika mawonekedwe pamoto kuti souffle pinholes. Nsomba souffle ndi anaphika pafupifupi 40 Mphindi pa kutentha osati kuposa 190 madigiri.