John Myers
Taw qhia: Luxembourgish Game Meat Cuisine
Luxembourgish cuisine yog dav paub txog nws cov nplua nuj thiab ntau yam ntawm cov nqaij ua si. Game nqaij yog ib feem tseem ceeb ntawm Luxembourgish kab lis kev cai, thiab nws cov kev npaj yog steeped nyob rau hauv kev lig kev cai. Cov zaub mov no tau cuam tshuam los ntawm lub teb chaws thaj chaw, kev nyab xeeb, thiab keeb kwm, uas tau ua rau kev tsim cov khoom noj tshwj xeeb thiab qab heev.
Hauv Luxembourg, kev yos hav zoov yog kev ua si nrov, thiab ntau tus neeg yos hav zoov lawv tus kheej cov nqaij ua si. Qhov no tau ua rau muaj kev txaus siab rau kev coj noj coj ua ntawm kev ua si nqaij thiab kev siv txhua feem ntawm tus tsiaj. Cov nqaij ua si feem ntau tau npaj ua ib qho yooj yim thiab rustic, uas tso cai rau lub ntuj flavors ntawm cov nqaij ci los ntawm.
Npaj Game Nqaij hauv Luxembourg: Cov txheej txheem thiab cov txheej txheem
Cov nqaij ua si feem ntau yog npaj siv cov txheej txheem ib txwm muaj xws li roasting, braising, thiab stewing. Cov nqaij yog marinated nyob rau hauv ib tug sib tov ntawm liab cawu cub, tshuaj ntsuab, thiab txuj lom rau tenderize thiab tsw nws. Qhov no kuj yuav pab tshem tawm txhua yam kev ua si uas cov nqaij game yuav muaj.
Lwm txoj kev nrov ntawm kev npaj cov nqaij game hauv Luxembourg yog haus luam yeeb. Cov nqaij yog haus luam yeeb tshaj beech ntoo, uas muab rau nws ib tug txawv smoky tsw uas complements nws nplua nuj saj. Txoj kev no feem ntau yog siv rau cov npua qus thiab venison.
Ntxiv nrog rau cov tswv yim no, cov nqaij ua si kuj tau npaj siv cov txheej txheem niaj hnub xws li sous-vide ua noj. Txoj kev no suav nrog kev ua noj cov nqaij hauv lub hnab ntim hauv lub tshuab nqus tsev hauv dej da dej ntawm qhov kub thiab txias, uas ua rau muaj kev sib tw zoo kawg nkaus thiab muaj kuab heev.
Traditional Game Meat Recipes in Luxembourgish Cuisine
Qee qhov nrov tshaj plaws cov nqaij ua si hauv Luxembourg suav nrog Judd mat Gaardebounen (khoom noj nqaij npuas nrog cov taum dav), Huesenziwwi (luv stew), thiab Hirschragout (venison stew). Cov tais diav no feem ntau tau noj nrog cov tsoos Luxembourgish sab xws li qos yaj ywm, sauerkraut, thiab liab currant jelly.
Lwm cov zaub mov nrov yog Friture de la Moselle, uas yog cov ntses kib ua nrog cov ntses dej tshiab xws li pike-perch, zander, thiab trout. Cov zaub mov no yog ib txwm ua haujlwm nrog ib sab ntawm cov chips thiab feem ntau nrog lub npias txias.
Hauv kev xaus, cov nqaij ua si yog ib feem tseem ceeb ntawm Luxembourgish cuisine. Nws txoj kev npaj yog steeped nyob rau hauv kev lig kev cai, thiab ntau ntawm cov tais diav tau dhau los ntawm ntau tiam neeg. Txawm hais tias npaj siv cov txheej txheem ib txwm siv lossis cov tswv yim niaj hnub, cov nqaij ua noj hauv Luxembourg yog qhov tseeb tias yuav zoo siab txawm tias qhov kev paub zoo tshaj plaws ntawm cov palates.
