Haha aku i loko o Paris: kukeʻana i ka ai, mai moa i loko o French

Ai i loko o French - ka maikaʻi pāʻoihana a hiki i ka pilikia e waiho i ka papa kuhikuhiE kona mau kīʻaha ma ka Holiday papa. Ua ua i loa na mea - ka a pau kaʻina hana e ole lawe oe oi ma mua o ka hola. Akā, i ke pa, oia no, e hele mai ono, a me ka kuleana i Parisian chic Champs Elysees. ʻAʻohe hookahi beauty e leie aku na nā mea hoʻohui e puku, a hōʻike i ko lākou mauʻike hoʻokumu. Ka pipi, veal, puaa, Tureke a me ka moa Palani. Me me nā komako, pineapples, eggplant, Fish a uala paha - manawaʻono nani e e hookuu. Wale ekolu eiiiiiaiou koe ua hoʻololiʻia: ka onion eke, i nā'āpana o kaʻai me ka iwi, a me ka waiū blanket.

He mea nui ke koho i ke pa, oia no pono no ka baking. Inā 'oe e sayings i mau kanaka, e mea hiki ke lawe mai i ka pōkole palapala, akā, inā he wahi lihi iki o ka eiiiiiaiou, lawe i ka kāluaʻia kuina. Onion a ai ae i ka puu o ka wai, a ma ka puali ololi moku ka mea, e kuke i loko o kona mau Piʻihonua. Mākou hoʻomaka e kukeʻana me, oki 800 g. Auka e paa ai i na apana ekolu a iki repel ia mai nāʻaoʻaoʻelua. E pale hewa i ke olona, ia mea maikaʻi, e hana ia ma ka, ai wahīʻia moa brisket ma ea wahī. Next, i kaʻiʻo o ka moa ma Farani, e ia i kekahi wahi pomarinovatsya.

Ma keia kahua, i kekahi Initiative ka hookipa ana. Oe ke hui pu i ka marinade me keʻokeʻo ka waina a me ka makeke; oliva kaʻaila, nā meaʻala, a me ka paakai me ka wai lemi; mayonnaise me ka meaʻala; yogurt me ka kālika. Ma pōkole, hoʻokolohua, a me na manawa i kaʻiʻo o ka moa ma Farani, eʻoliʻoli nōʻoe a me kou mau hoaʻai me ka hou flavors. Ho'ū i nāʻaukā e paʻa ai i loko o ka marinade a me ka haʻalele i ka hora. Ia manawa, kalua ka onion uluna. Pono, i ka waiū blanket no kaʻai.

Maemae, a oki i ka onion i loko o lahilahi apo. Hana kālua palapala a oil me kaʻai aila. E kāpīpī i ka lalo o ka onion apo. Ma ka hookaawale bola Mix hala ma ekolu cloves o kālika kaomi me 200 g. Papa manamana, me ka waiū durum. Kekahi ke hana, o ka papa, a fused mea like o ka "Peace", akā, laila, i ka ai, mai moa ma Farani, nolaila ia i kuu mau "Soviet-mika". Refill me ka waiū a me ka kālika läÿau, me ka paakai a me ka eleele kekahi pahūpahū, ninini 2-3 puna mayonnaise. Losing kaumaha mea ana e puku ia me ka vinega holika. No ka ono, e hiki ke hui aku ho'āla kaua dill, mea ala.

Ano, ke hoomau aku a hiki i ke anaina kanaka o nā ipu. kiʻi mākouʻaukā e paʻa ai, mai ka marinade, ke obsushivayut ia ma luna o ka lumi kuke pepa, e kau ma luna o ke kakaka. Inā mākou i ma ka papahana o ka moa i loko o Farani, a me Pineapple, kamako a 'ē aʻe fillers, i kaʻilikai kapa me ka mayonnaiseʻai i ka lau ka mea, slid ia, a mālama hale lio. O na auka e paa ai, e pono snugly i kekahi i kekahi me ka nui i wāhiʻia. No laila, kau ma ka moa na kiaha canned Pineapple a hou nā komako, slices o ka bele kekahi pahūpahū, Fish paha uala. Akā, i kēia mea ponoʻole, inā makemake.

Ma luna o kaʻai, mai ka moa i loko o Farani, uhi ka waiū a me kekahi papa. Ka mea, e ia mai "hulu", a makemake Pu kālika ono palupalu moa. Creamy, ahu iho e ole oi aku mamua o ekolu millimeters. E kau i ka pā i loko o ka umu paha i ka palapala i ua hui pū i loko o ka 180-190 ^° C ua manawa wale nō e pono ai, e kali a hiki i ka wai ua kahiāuli, a laila evaporate. Ua hilinaʻi nui ma luna o ka laula o ka cookware, imu a me ka mana juiciness ai. A ike oe i ike i ka ka waiū ua inaina i ka poe, e hiki ke huli aku i ka umu. Ke ai pono no hoi e hoopuni houia me ka ke'ō. Ano, e uhi i ka pā, a e ia brew no ka pa.