Bechamel

Yadda za a dafa wani dadi tasa na naman alade, kamar frying. Mutane da yawa seasoned nama tare da mayonnaise. Shin, kun yi kokari don haka dadi da kuma nama sãbo cika "Bechamel" miya. Sa'an nan da dandano na naman alade frying zai canza bayan fitarwa. Yana zai zama mai kyau sarauta liyafar. Béchamel ya zama sarkinsu biredi. Mai ladabi dandano, sauki shiri, a cikin abin da za ka iya gwaji. Kada ka manta game da ta asalin, saboda ya na da wani ban sha'awa labarin. A daya version na miya da aka kawo ke dafa daga Italiya a karni na sha hudu ga Faransa kotu a zamanin Ekateriny Medichi, wanda ya na Italian asalin. Godiya ga Catherine, wanda aure Henry, Duke na Orleans (wanda daga baya ya zama Sarki na France - Henry 2), Italiyanci abinci buga da mafi hasken Paris. A wani version na wannan miya da aka kirkiro da Duke Filippom De Mornay. Béchamel miya ne daya daga cikin bambance-bambancen karatu na da fari miya Mornay. Ya kuma yaba da sabuwar dabara Mornay miya, Lyons miya, miya da kuma miya Porto Porto. A na gaba version na wannan miya da aka kirkiro da Marquis Lui De Bechamel, da kudi, da suka yi aiki a matsayin shirayin a zamanin Lyudovika14. Ya yi ƙoƙari ya ba wani sabon dandano na bushe cod ya m. Domin duk da cewa, mun samu shaidar nassoshi a tarihi takardun cewa Marquis so a dafa, gwaji a kitchen. Mafi m, da kotun je sama tare bechamel miya shugaba Fransua Perr de la Varenne, wanda aka shirya don Lyudovika14. Ya aka yaushe bikin kamar yadda mahaliccin dadi abinci. Musamman domin ya buga littafin "The French Chef", inda bechamel da aka ambata. Masana tarihi yi imani da cewa ya kira wannan miya, Béchamel a matsayin yabo. Don yin wannan muna bukatar sanannen miya: madara - daya lita na man shanu - ɗaya da ɗari grams na alkama gari - wani mutum ɗari grams kadan nutmeg, gishiri da barkono dandana Shirya miya kawai ta hanyar daukar wani kananan saucepan, narke cikin man shanu a shi da man fetur. Sa'an nan kuma ƙara da kaɗan da kaɗan da gari, stirring kullum. Ci gaba zuwa zafi cakuda man fetur da kuma gari. To, a lõkacin da cakuda ya thickened, zuba a cikin wani kadan daya bisa uku na madara, ci gaba stirring. Tsoma baki tare da mafi kyau katako, cokali ko spatula. Har ila yau, zuba kadan sauran da madara, ci gaba da tsoma baki. Ku zo zuwa tafasa, ba tare da ya manta to saro, dafa game da minti biyar a kan zafi kadan. Season da nutmeg, gishiri da barkono dandana. Ka tuna cewa bayan da sanyaya miya thickens. Idan ka juya miya lumpy, to, shi yana zuwa ya tabbata ga Rub a kan grater. A lokaci guda, a karshen kana bukatar ka saka a farfajiya na miya kamar wata yanka na man shanu cewa sa'an nan ta surface ba kafa ɓawon burodi. Irin wannan miya don samar da nama, kifi, namomin kaza, casseroles. Tun daga nan, shi ya ɗauki lokaci mai tsawo, dangane da wannan sanannen miya sanya fiye da hamsin a biredi girke-girke. Faransa ta fara don ƙara ƙarin sinadaran, da kayan yaji da kuma ganye. A daidai wannan lokaci, shi ya fara canza cika fuska da kuma dandana. Famous Faransa soups bashi da shahararsa a cikin dukan mutane, da shi ne yin amfani da bechamel miya a shirye-shiryen.
Amma irin wannan dafuwa mu'ujiza ya yiwuwa a boye na dogon lokaci. Our miya aka yada a fadin Yammacin Turai, kai har zuwa Rasha, inda da yawa Faransa - tutors, ke dafa, da sauransu. Mun sayi shi da asali Rasha layi - .. Yana fara ƙara horseradish dandana acuity. Yanzu ya ya samu wani sabon canza launi da kuma vkus- shi ya fara kara spassirovanny albasa, shafa tare da kayan yaji. Wannan tasa ake kawai shirya, cewa da ikon da novice dafa, amma wani allahntaka dandano!