We bring to your attention the recipe of classical cheese fondue. In our own experience, to digest this meals the body spends more calories than it receives from them! Thus, information about the severity of this dish and its negative effect on the figure is greatly exaggerated. "Fondue "is translated from French as" melted "or"melted". Get ready and you melt and melt with pleasure...
Sausage(smoked or basturma, ham, sausage, basturma, ham, etc.)
To make fondue, you must have a ceramic or cast iron fondue complete with a metal stand and a burner at the bottom.
Before you start doing everything described below, turn on the oven at 200 degrees. During the first few steps it should warm up.
So, go ahead!
Peel the garlic. One of the clove cut in half and the grate inside fondue.
Pour the sour cream on the bottom. Their fat content does not matter much.
We usually take 10 per cent.
Now it's cheese time! In this case, as the cheese we took here is such a semi-finished product for fondue. This is already prepared cheese with white wine, which is pressed into briquettes, a kind of "sloth".
Put contents in fondue pot.
If you use hard cheese, then rub it on a grater and add half a glass of hot white wine.
If the fondue pot with cold cheese to put on the stand with a burner (which is offered by many recipes), then bottom the cheese will start to burn and the top will remain unmelted. Therefore, the next step is: evenly mix the cheese and put fondyushnitsu in a preheated oven.
Meanwhile, fry in vegetable oil finely chopped onion until Golden state. And garlic, which we cleaned in the beginning, RUB on a fine grater. After 10-15 minutes you will see that the cheese in the oven starts to melt. At this point, pull fondue, pour cheese fried onions, grated garlic, mix everything again and again in the oven.
After another 10 minutes, transfer the fondue to the burner. After a while you will see how the cheese boils. This means that you can start! We put a piece of bread on a fork and" wind " the melted cheese on it... mmmmm... Do not bring the cheese to a strong boil. It is ideal when it is just very warm and viscous.