Iisobho, apho isithako esiyinhloko si-anyanisi, sithandwa kumazwe amaninzi ukususela kumaxesha amandulo. Iesyuni zesobho zaziwa kwaye zazisasazeka kwixesha lamaRoma. Ama-anyanisi akhula ngokulula kwaye agcinwe kakuhle, ukufumaneka kwesi sityalo kuyo yonke intlalo yoluntu kubangele ekuthandeni kwaso isobho.
I-version yezona zinto eziqhelekileyo zanamhlanje isobho se-anyanisi kunye noshizi kunye nama-croutons zivela eFransi (esi sidlo sasinomdla kwaye sipheka kakuhle ngumlobi omkhulu waseFransi uA. Dumas-ubaba).
Ngokomxholo, isobho se-anyanisi kunye neshizi saqala ukulungiswa nguKumkani waseFrance uLouis XV. Uthe ukumkani waqhekeza ukusuka ekuhlaseleni waza walala ubusuku okanye kwindawo yokuzingela. Ngokuhlwa ebusuku, uLouis wayefuna ukutya, kodwa akafumani nto ngaphandle kwee-anyanisi, ibhotela, ishizi kunye newayini elimhlophe. Kule mveliso, inkosi ehlakaniphile iphekwe isobho. Kamva esi sidlo saziwa kakhulu.
Okwangoku, isobho se-anyanisi saseFransi sivame ukupheka ngesiseko senyosi okanye umhluzi wenkukhu kunye nokudibanisa i-anyanisi encinci okanye i-onion encinciweyo, iwayini elimhlophe (ngamanye amaxesha i-cognac, i-Madera okanye i-sherry) kunye ne-cheated grese. Isobho se-anyanisi kunye nemifuno kunye ne-croutons.
Isobho se-anyanisi silungiselelwe kwiindawo ezithile kwaye zihlala zihlala kwisitya esinye njengoko siphekwe.
Isobho se-anyanisi saseFransi kunye noshizi
Ukubalwa kwezithako kwi-1 yokukhonza.
Izithako:
- anyanisi - 1 pc.;
- ibhotela yemvelo - malunga ne-20-25 g;
- isonka esingumgubo omhlophe - iincindi ezimbini;
- ushizi nzima-malunga ne-50-80 g;
- iwayini yeediliyibhile ezimhlophe okanye i-unspeened strong - malunga ne-50-80 ml;
- Uluhlu oluhlaza olutsha (i-anyanisi eluhlaza, i-parsley, i-basil, i-rosemary, i-coriander);
- igalikhi - 1 clove;
- umhluzi wenkukhu okanye inyama yenkomo okanye amanzi-malunga ne-200 ml;
- powder.
Ukulungiselela
Okokuqala, lungise ama-croutons (oko kukuthi, isonka): usike isonka zibe ngamaqhekeza amancinci (ubukhulu obulingana no-1x1x3-4 cm) kwaye wome ehovini kwiphepha lokubhaka elomileyo.
Gcoba i-anyanisi ngokukhawuleza kwaye ngokukhawuleza gazinga kwipenki encinci yokupaka kwi-bhotela de igolide (unokuyilungisa i-anyanisi ngokushisa okuphantsi kuze kube yilapho ukukhanya kukhanya, othanda kakhulu). Masiwuthululele iwayini kwi-pry yokutshiza kunye nokukhusela, ukuphazamisa, imizuzu emi-5 ukuya kweyure. Siya kususa lo mxube kwisitya somlenze, uwuzalise
Xa kungabikho shizi olunzima (umzekelo, pheka ebusuku njengoLouis XV), unokwenza isobho se-anyanisi ushizi otyunyiweyo, kuphela ngenxa yokuba lo shizi kufuneka uchithwe kuqala, ukuze uhluthe. Ewe, kwaye ukuba awunaso ixesha lokukwenza, vele usike i-cheese ecibilikile kangangoko kunokwenzeka.
Isobho se-anyanisi kunye neshizi silungiswe ngendlela efanayo (jonga ngasentla), kuphela ngaphambi kokuba ubeke ama-croutons, ushizi kunye nemifino, u-anyanisi othosiweyo kunye ne-braised anyanisi kufuneka ugalelwe i-blender, uze ungeze umhluzi nezinye izithako.