制作土豆安娜的5个秘诀,最优雅的节日配菜
Pommes Anna是一种传统的法国菜,其历史可以追溯到19世纪。它与马铃薯焗技术相似 – 它是分层和烘烤的 – 但更加微小。没有奶油,没有奶酪,只有土豆和黄油。在这里,纸张薄薄的马铃薯片由另一个不起眼的块茎,坚实的甘薯连在一起,而整个东西都在一个煎锅里烤制,就像一个颠倒的蛋糕。由此产生的菜在外面是清脆和金黄色的,内部是泥土和柔软的。它也是一个美丽的演示,无论在秋季或冬季用餐,肯定会成为一个场景窃取者。这里是如何每次都让土豆安娜正确.
获取Yukon Gold和Sweet Potatoes Anna Recipe
1.使用曼陀林
日本Benriner曼陀林切片机(jbprince.com)可以快速将土豆和其他蔬菜切成薄片,均匀切片。与传统的金属曼陀林相比,它不那么令人生畏,也更容易清洁和储存.
2.开始分层
为您的第一层土豆选择最漂亮的切片,因为当您翻转土豆饼时,这些切片将位于顶部。层以螺旋方式.
3.用融化的黄油刷
当您组装Yukon Gold和甘薯的交替层时,每次用融化的黄油刷一下,以增加丰富感.
慷慨地季节
根菜类可以摄取大量的盐,所以不要小气。每层添加盐和胡椒,使每个叉子均匀调味.
5.添加最终图层
完成后,您应该有四到五个图层。大量的黄油和不粘的煎锅使得结果非常容易.
Kieran
27.04.2023 @ 17:37
This article discusses the traditional French dish Pommes Anna, which dates back to the 19th century. It is similar to potato gratin in that it is layered and baked, but it is much more delicate. There is no cream or cheese, only potatoes and butter. The dish is crispy and golden on the outside and soft and earthy on the inside. The article provides tips on how to make the perfect Pommes Anna, including using a mandolin to slice the potatoes, layering them in a spiral pattern, brushing each layer with melted butter, generously seasoning with salt and pepper, and adding a final layer. This dish is not only delicious but also visually stunning, making it a perfect addition to any fall or winter meal.