I-soups, lapho isithako esiyinhloko yi-anyanisi, sithandwa emazweni amaningi kusukela ezikhathini zasendulo. I-anyanisi isobho yayaziwa futhi yande kakhulu ngenkathi yamaRoma. Ama-anyanisi akhuliswa kalula futhi agcinwe kahle, ukutholakala kwalo mifino kuzo zonke izinhlanga zomphakathi kuye kwafaka isandla ekuthandeni kwalezi zinkwa.
I-version evamile kunazo zonke yesinisi anyanisi noshizi kanye nama-croutons bevela eFrance (le dish yayithandwa kakhulu futhi iphekwe kahle umlobi omkhulu waseFrance u-A. Dumas-baba).
Ngokomlando, isobho se-anyanisi noshizi saqala ukulungiswa yiNkosi yaseFrance Louis XV. Le nkosi yahlukana nendawo yokuhlasela futhi yachitha ubusuku noma endaweni yokuhlala. Ebusuku ebusuku, uLouis wayefuna ukudla, kodwa akazange athole lutho ngaphandle ko-anyanisi, ibhotela, ushizi newayini elimhlophe. Kule mikhiqizo, inkosi enengqondo iphekwe isobho. Kamuva lesi sidlo saziwa kakhulu.
Njengamanje, isobho se-anyanisi sase- French seluphekwe ngesisekelo senyosi noma inyamazane yenkukhu kanye nokwengezwa kwe-anyanisi omunwe noma othosiwe kancane, iwayini elimhlophe (ngezinye izikhathi i-cognac, i-Madera noma i-sherry) kanye noshizi ogayiwe. Isobho se-anyanisi esinezihlahla ezintsha namacroutons asetshenzisiwe.
Isobho se-anyanisi silungiswe ngezigaba ngabanye futhi ngokuvamile sivotshwe esitsheni esifanayo njengoba sasiphekwe.
Isobho sase-French anyanisi noshizi
Ukubalwa kwezithako ngehora elilodwa lokukhonza.
Izithako:
- anyanisi - 1 pc.;
- ibhotela yemvelo - cishe 20-25 g;
- isinkwa esimhlophe esimhlophe - ama-2 tincetu;
- ushizi kanzima - cishe 50-80 g;
- ithebula elimhlophe lamagilebhisi noma i-unsketened eqinile - cishe ngo-50-80 ml;
- Izinhlobonhlobo ezihlaza ezihlaza (ama-anyanisi aluhlaza, i-parsley, i-basil, i-rosemary, i-coriander);
- i-garlic - i-clove engu-1;
- umhluzi wenkukhu noma inyama yenkomo noma amanzi - cishe 200 ml;
- umnyama omnyama we-pepper.
Ukulungiselela
Okokuqala, lungisa ama-croutons (okungukuthi, isobho): usike isinkwa sibe yizicucu ezincane (ubukhulu obulinganiselwa ku-1x1x3-4 cm) bese usomile kuhhavini ephepheni lokubhaka elomile.
Hlanganisa u-anyanisi ngokucophelela futhi kancane kancane gazinga epanini elincane lokubhaka ebhokisini kuze kube yigolide (ungagcoba u-anyanisi ekushiseni okuphansi kuze kufike ukukhanya okukhanyayo, othanda okuningi). Masiphulukise iwayini emanzini okugcoba bese siphenduka, sishukumisa, imizuzu engu-5-8 ekushiseni okuphansi kakhulu. Sizohambisa le nhlanganisela engxenyeni yesobho, sigcwalise
Uma kungekho ushizi onzima (isibonelo, pheka ebusuku njengoLouis XV), ungalungisa isobho se-anyanisi noshizi ocibilikile, kuphela ngoba lolu shizi kufanele lufakwe iqhwa kuqala, ukuze luhlutswe. Futhi, uma ungenayo isikhathi sokwenza, vele usike ushizi ocibilikile njengento encane ngangokunokwenzeka.
Isobho se-anyanisi noshizi silungiswa ngendlela efanayo (bheka ngenhla), ngaphambi nje kokuba ubeke ama-croutons, ushizi kanye nemifino, u-anyanisi othosiwe no-braised kufanele ugaye nge-blender, bese ufaka umhluzi nezinye izithako.