Ho pheha ho entsoe mosetareta bohobe Motšehare oa bohobe o tumme ka botle ba oona le tatso. Sebaka sa eona se ikhethang ke ho ba teng ka mosetareta kapa mosetareta oli. Masalate ke e 'ngoe ea li-condiments tse ratoang ka ho fetisisa lijong tsa Serussia le Sejeremane. E ntlafatsa takatso ea lijo le normalizes tshilo ya dijo, e kgothaletswa ho e kenyelletsa ho ja ka nako ya serame. Malesoe a ne a hlahisoa ho tloha mehleng ea boholo-holo, empa a fumana botumo ba sebele lekholong la IX, e le eona ntho e ka sehloohong e fumanoang ke baitlami ba Mafora. Ke kahoo, ha ke e-na le molaetsa historing ea boholo-holo ea sehlahisoa sena se babatsehang, ke fana ka maikutlo a ho lokisetsa bohobe bo monate le monko o monate ka mokhoa oa Sefora - ka litlama tse ling tsa Dijon mosetareta le Provencal. Haeba u se ke ua e tlōla ka mosetareta, bohobe bo ke ke ba tsoa bo bobe, empa bo monate haholo, bo monko o monate ebile bo monate ka khanya ea mosehla. Ho itšetlehile ka boleng ba mosetareta kapa oli, bohloko bo fokolang bo ka ba teng nakong ea morao-rao. E-ba le takatso ea lijo 'me u be le bophelo bo botle!
Lijo:- Porofo ea lijo-thollo 3 tbsp.
- Moriana o omileng 2 tsp.
- Dijon ea mosetareta 20 g
- Tsoekere 2 tbsp. l.
- Metsi a phehile 1 tbsp.
- Soneblomo e hloekisitsoeng oli ea soneblomo 2 tbsp. l.
- Litlama tsa provencal 1 tbsp. l.
- Letsoai 7 g
- Sesame White 1 tbsp. l.
- Soneblomo e hloekisitsoeng oli 1 tbsp. l.
- Mohato oa 1 Bakeng sa ho lokisoa ha bohobe ba mosetareta, re tla hloka: metsi a futhumetseng, tsoekere, letsoai, phofo ea koro, tomoso e ommeng, mosetareta, oli ea limela, limela tsa provence.
- Mohato oa 2 Metsing a futhumetseng hlapolla 2 tsp. ntle le leralleng la tomoso e omileng.
- Mohato oa 3 eketsa 1 tsp. tsoekere (ho tloha ka kakaretso ea lentsoe) bakeng sa ho fepa tomoso le 5-6 st. l. phofo (ea kakaretso ea lentsoe). Khothatsa ka ho feletseng.
- Mohato oa 4 U tla fumana opara e ntle haholo. Ho molemo ho e tšela ka sekotlolo se tebileng, kaha se tla tsoha ka matla. Lijong tse tebileng, tšela metsi a chesang 'me u behe sekotlolo sa cauliflower ho eona, koahela ka thaole e hloekileng ebe u tsamaea metsotso e 20-30.
- Mohato oa 5 Opara rose "cap". E potlakela e otla ka fereko.
- Mohato oa 6 Sejana se futhumetseng, sefa phofo e nyane, eketsa tsoekere le 3/4 tsp. letsoai.
- Mohato oa 7 Tšela khaba 'me u qale ho kopa hlama, u tšollele phofo e setseng butle-butle.
- Mohato oa 8 eketsa 2 tbsp. l. 'me u tsoele pele ho khumama hlama.
- Mohato 9 Joale fetola mosetareta - nka 1 tsp. kapa 1 tbsp. l. - Ho latsoa (setšoantšong ke na le tablespoons tse 2 - e ne e le ho hongata haholo).
- Mohato oa 10 Tšela 1 tbsp. l. motsoako oa litlama tsa provencal. Hape u ka kopanya litlama tsena ka mokhoa oa hau kapa ua beha mofuta leha e le ofe oa linoko (rosemary, basil, Thyme, serapa se setle, oregano, marjoram, tarragon).
- Mohato oa 11 Hantle o roba hlama, ka mokhoa o tšoanang o jala litlama ho eona. Etsa bolo ho hlama 'me ue tlohele ho phomola sebakeng se futhumetseng, se omeletseng, se nang le moea o tlas'a thaole bakeng sa lihora tse 1.5-2.
- Mohato oa 12 Plama e phahame. E hloka ho koaloa ka lekhetlo la bobeli.
- Mohato oa 13 Beha foromo ea bohobe ka oli e nyenyane ea meroho ebe u kenya hlama ho eona. Tlohela sebakeng se futhumetseng tlas'a thaole ho phahamisa metsotso e 40-60. Nakong ena, preheat ove ho 240 ° C.
- Mohato oa 14 Koetlisa bohobe ka metsi u sebelisa sesepa se hlahisang lijo ebe u fafatsa peo ea sesame. Romela bohobe ka ontong: bake ka 240 ° C bakeng sa metsotso e 5 ea pele (ha u bona hore mokokotlo o soeufetse - koahela foromo ka foil), ebe u siea metsotso e 25-30 e setseng ka 200 ° C (e-s'o be le foil).
- Mohato oa 15 Qetella bohobe ho tsoa ka ontong, e ke e eme nakoana ka foromo. Lubella bohobe ka botoro kapa oli ea meroho, ebe o pholile ka thaole.