ເຕົ້ານົມ Goose ປິ່ນປົວດ້ວຍຊອດຄີມເຫັດແລະ Pretzel Napkin Dumplings

Salting ເຕົ້ານົມ goose:

1. ໃນເວລາທີ່ການກະກຽມ, ຄໍານຶງເຖິງເວລາການປິ່ນປົວ, ມັນໃຊ້ເວລາ 48 ຊົ່ວໂມງ (ດັ່ງນັ້ນກະກຽມເຕົ້ານົມ goose 2 ມື້ລ່ວງຫນ້າ). ລ້າງເຕົ້ານົມຂອງເຈົ້າເຢັນແລະແຫ້ງດີຫຼາຍ. ແຜ່ແຜ່ນຕິດແຜ່ນໃຫຍ່ (ເຈົ້າຕ້ອງສາມາດຫໍ່ເຕົ້ານົມຂອງເຈົ້າໃຫ້ແໜ້ນດ້ວຍມັນ) ເທິງພື້ນຜິວບ່ອນເຮັດວຽກ. ເອົາເຕົ້ານົມໃສ່ມັນ ແລະ ຖອກມັນໃຫ້ທົ່ວດ້ວຍເກືອທີ່ປິ່ນປົວແລ້ວຖູໃຫ້ບາງໆ. ຫຼັງ​ຈາກ​ນັ້ນ​ຫໍ່​ໃຫ້​ແຫນ້ນ​ດ້ວຍ foil​, ປະ​ທັບ​ຕາ airtight ແລະ​ຈັດ​ໃສ່​ໃນ​ໂຖ​ປັດ​ສະ​ວະ​. ອັນນີ້ສົມຄວນເພາະຂອງແຫຼວຈະຫຼົບໄປໃນລະຫວ່າງຂະບວນການອົບ, ເຊິ່ງສາມາດແລ່ນເຂົ້າໄປໃນຖ້ວຍໄດ້. ດັ່ງທີ່ໄດ້ກ່າວມາແລ້ວ, ໄລຍະເວລາແມ່ນ 48 ຊົ່ວໂມງ.
2. Then rinse the breast under cold running water and dry well. Preheat the oven to 180 ° convection. Pierce the top of the breast lightly several times, add a little pepper and place on the gridiron and pierce a roast thermometer deeply. Pour into the oven from below on the 2 rails and slide the tray underneath as a drip catcher. While cooking, baste the top with the dripping fat every now and then. The cooking time is initially 30 minutes. When a core temperature of approx. 70 – 74 ° is reached, switch on either the grill function or only top heat to make the skin crispy. This heat is then sufficient to maintain a core temperature of 80 to a maximum of 82 °. If you want to have the goose breast really “through”, you have to reach a core temperature of 90 – 92 °.

dumplings napkin:

1. ຕັດ pretzels ເປັນຕ່ອນນ້ອຍ, ແບ່ງຂະຫນາດໃຫຍ່ອີກເທື່ອຫນຶ່ງແລະຈັດໃສ່ໃນໂຖປັດສະວະ. ເອົາ້ໍານົມໃຫ້ຮ້ອນ, ງາມຫຼາຍກວ່າຕ່ອນ, ປົນກັນກັບພວກມັນແລະປ່ອຍໃຫ້ steep ສໍາລັບ 20 ນາທີ.
2. ໃນລະຫວ່າງນີ້, ລ້າງ, ແຫ້ງແລະລະອຽດຟັກ parsley. ປອກເປືອກຜັກບົ່ວ, ຕັດເປັນ cubes ຂະຫນາດນ້ອຍແລະຈືນໃນມັນເບີຈົນກ່ວາສີນ້ໍາຕານອ່ອນ. ເມື່ອຕ່ອນ pretzel ໄດ້ແຊ່ນ້ໍານົມ, ເພີ່ມໄຂ່, parsley ແລະຜັກບົ່ວ, ປຸງລົດຊາດດ້ວຍ pepper ແລະເກືອແລະ kneed ທຸກສິ່ງທຸກຢ່າງດ້ວຍມືຂອງທ່ານ. ຈາກນັ້ນປະໄວ້ອີກ 15-20 ນາທີ.
3. Then spread a large piece of cling film on the work surface and put the dumpling mixture on it. Form a thick roll with the help of the foil, twist the sides of the foil tightly together and thus compress the contents. When a stable roll has been created, wrap it – just as tightly – in aluminum foil and twist the sides together tightly. Bring water to the boil in a larger saucepan and place the roll in it. Turn the heat down a little and let the dumplings simmer gently for 20 minutes. It shouldn’t stick out of the water.
4. When the time is up, take the dumpling out (but be careful, it’s hot) and let it cool down on a board. Then remove both foils and wrap it loosely in a new foil and keep it ready for later processing.

ນ້ ຳ ຊອດ:

1. Put the mushrooms in a bowl. Bring the 125 ml water to the boil, pour it over the mushrooms and let them swell. This can take 20-30 minutes. In the meantime, peel the shallots and cut into small cubes. Heat the butter in a pan and sweat the shallots in it until translucent. Sprinkle with the flour and mix well with everything. Then immediately deglaze with the cream, stir and add the swollen mushrooms including the mushroom stock. Mix well, turn the heat down sharply, and let everything simmer gently for 1 – 2 minutes. Finally, season with pepper, salt and sherry to taste.

ການເຮັດ ສຳ ເລັດ:

1. Cut the napkin dumplings into 1.5 – 2 cm thick slices and fry them in clarified butter on both sides until crispy.