Mchere wa Mornay Wachidule

Mchere wa Mornay ndi msuzi wa béchamel (wopangidwa ndi mkaka wonse mwinamwake udzakhala madzi) opindulitsa ndi tirigu wa Gruyère ndi Parmesan.

Ndizotsatizana bwino kwa mazira (mazira Mornay, kusiyana kwa mazira Benedict opangidwa ndi msuzi wa Mornay mmalo mwa hollandaise nthawi zonse, ndi French classic) komanso pasta ndi ndiwo zamasamba.

Mwinanso mungakonde kuyang'ana ma tchizi asanu a zakudya zachi French (béchamel ndi imodzi mwa iwo).

Chimene Mufuna

• Supuni 3 batala (osati margarine kapena osakaniza), anagawa
• 1/3 kapu ufa wokhala ndi cholinga
• 2 3/4 makapu mkaka wonse (wotentha koma wosatentha), wagawanika
• Clove 2 mpaka 3 lonse
• 1/4 anyezi, peeled
• 1 bay tsamba
• 2 ounces grated Gruyère tchizi
• 2 ounces grated Parmesan tchizi

Momwe Mungapangire Izo

1. Mu supu ya heavy-bottomed, sungunulani supuni 2 za batala pamsana-kutentha kwambiri, kenaka musakanize ufa kuti mupange tchizi. Ikani nyembayi kwa mphindi ziwiri kapena zitatu, ndikuyambitsa kawirikawiri mpaka madzi ambiri ataphika (izo zidzatuluka pang'ono), zomwe zimaperekanso ufa wofiira kukoma kuti uwophike.
2. Onjezerani makapu 2 1/2 a mkaka pamene mukuthira kapena kuyambitsa mosalekeza kuti madziwo alowetsedwe mu zotchinga popanda kupanga ziphuphu.

1. Ikani ma clove mu anyezi ndikuwonjezera msuzi pamodzi ndi tsamba la bay. Imani kwa mphindi 20 kapena mpaka itachepetse pafupifupi 20 peresenti.
2. Chotsani Bay leaf tsamba ndi anyezi, kupsyinjika msuzi kudzera bwino mauna strainer kapena colander amodzi ndi cheesecloth. Onetsetsani kuti mutenge ma clove ambiri monga momwe munayankhira poyamba.
3. Bwezerani msuzi pa poto. Onjezerani nyemba za Gruyère ndi Parmesan ndikugwedeza mpaka tchizi zasungunuka.
4. Chotsani kutentha, kusonkhezerani otsala 1 supuni ya batala ndikusintha moyenera ndi ena kapena onse otsala 1/2 chikho mkaka ngati kuli kofunikira. Kutumikira mwamsanga.

Mbewu ya Sauce ya Mornay

Mu zakudya zamakono, panali zosiyana pa Mornay komwe mmalo mozipanga ndi béchamel maziko omwe apangidwa kuno, amapangidwa ndi nkhuku kapena nsomba-zomwe zimasintha pa msuzi wa velouté m'malo mwake.

Izi zimakhala zomveka ngati mutumikira msuzi womalizidwa ndi nkhuku kapena nsomba kapena nsomba. Inde, anthu ena amatha kupeza msuzi wa Mornay kuti akhale olemera chifukwa cha nsomba ndi nsomba (kenako, onani lobster Mornay).

Mu chikhalidwe chachi French, simungakhale ndi kirimu wambiri, batala, kapena tchizi. Komano, ku Italy kuphika, zimaonedwa kuti ndi chonyansa kutumikira nsomba ndi tchizi. Ndipo kotero izo zikupita. Mwinamwake wina angapeze wophika wina wa Chifalansa ndi wophika wa ku Italy kuti azikhala pansi ndikusankha kuti zakudya zake ndi zabwino kuposa ziti. Iwo akhoza kubwerera kwa ife mu zaka mazana angapo mwina.

Pakadali pano, omasuka kusamalira msuzi wa Mornay ndi nkhuku ndi nsomba koma yesetsani nkhuku ndi / kapena nsomba za velouté ngati mukufuna.

Mungapeze kuti velouté yowonjezereka ikugwira bwino ntchito zina.

Malangizo Okhudzana ndi Zakudya (pa kutumikira)
Malori	198
Mafuta Onse	13 g
Mafuta okhuta	6 g
Mafuta Osatchulidwa	4 g
Cholesterol	27 mg
Sodium	4,344 mg
Zakudya	13 g
Matenda a Zakudya	2 g
Mapuloteni	9 g

(Zomwe timadya pa maphikidwe athu zimagwiritsidwa ntchito pogwiritsa ntchito chida chogwiritsira ntchito ndikuyenera kulingalira kuti chiwerengerocho chimakhala chosiyana.)