Hauv cov khw tsim khoom lag luam niaj hnub no, cov ntoo ntuag tau muag rau txhua tus saj. Txawm li cas los xij, cov khw muag khoom noj kua muag khoom noj thiab cov hmoov av zom cov khoom noj feem ntau muaj cov tshuaj pleev ntxiv uas tsis muab cov txiaj ntsig kev noj qab haus huv. Yog li ntawd, nws yog qhov zoo dua kom qhuav cov neeg tawg pleb hauv tsev. Nyob hauv tsev, koj tuaj yeem ua tsis tsuas yog cov neeg tawg ntsej muag zoo ib yam, tab sis kuj muaj cov tsej tawg nrog cov tastes sib txawv, nrog rau cov kab tawg rau lub khob cij.
Cov Lus Qhia
Cov kaus poom tuaj yeem tsim los ntawm cov ncuav ci tshiab tshiab lossis me me. Hlais cov mov ci ua tej daim sib npaug. Tom qab ntawd txiav txhua daim ua ob daim duab plaub los yog xwm fab xwm meem thiab muab cov mov tso rau ntawm daim ntawv ci. Tso cov ntawv ci rau hauv qhov cub kom txog rau 120 degrees.
Yog tias koj nyiam cov nqaj tawv nrog ib qho av tawv, tab sis muag muag sab hauv, khaws lawv hauv qhov cub li 15 feeb, tom qab ntawd tshem cov ntawv ci, tig cov nplawm rau sab nraud thiab qhuav rau lwm 10-15 feeb. Yog tias koj xav tau cov hmoov av qhuav qhuav tag nrho, ua kom lawv qhuav li 30 feeb ntawm ib sab thiab 20 feeb rau lwm qhov.
Los ntawm txoj kev, zoo heev qhob cij crumbs tau los ntawm zoo-qhuav dawb rusks. Nws yog qhov yooj yim kom tau txais pob keej: cov pob keej tsoo tuaj yeem tawg nrog lub tshuaj khib, grated, grinded hauv cov nqaij grinder lossis tws hauv rab.
Txhawm rau tiv thaiv cov neeg tsoo kom tsis txhob tawg nyob hauv qhov cub, sim ua kom muaj qhov kub nyob hauv qhov ntev ntawm 100 txog 120 degrees. Yog lawm, qhov ziab ntawm cov rusks yuav ua mus nrawm dua yog tias kub dua. Tab sis nyob rau hauv cov ntaub ntawv no, ua tib zoo saib xyuas lub khob cij, txwv tsis pub lawv yuav hlawv nyob rau hauv ib feeb teeb meem. Tseem, nws yooj yim dua rau zuaj cov nplawm me me ntawm qhov ntsuas kub tsawg: txawm tias koj tsis nco qab tig lawv dhau sijhawm, ntawm qhov kub no lawv tsis zoo li yuav hlawv sai.
Koj tuaj yeem tseem microwave cov kab nrib pleb qhuav. Ua kom zoo li no, teeb tsa lub hwj chim siab thiab tso cov neeg tawg pleb rau hauv lub microwave li ob peb feeb. Tom qab ntawv tshem tawm cov kab nrib pleb, tig lawv thiab muab tso rau hauv lub microwave dua rau ob peb feeb. Yog tias tom qab ntawd cov rusks tsis tau siav, tig rov qab thiab muab tso rau hauv lub microwave rau lwm 2-3 feeb.
Ua rusks qhob cij dub yog yuav luag tib yam li ua cov khob cij dawb. Qhov txawv tsuas yog nyob rau lub sijhawm ua noj: feem ntau yog cov khob cij dub yog cov dej noo dua li dawb, yog li nws siv sijhawm ntev ntev rau cov dej noo kom yaj. Hauv qhov dav dav, nws muaj peev xwm ua kom tiav cov qhob cij dub qhuav hauv qhov cub ntawm qhov kub ntawm 100-120 degrees rau 1 teev (30 feeb ntawm ib sab). Yog hais tias lub khob cij xim av noo noo heev, khaws lub qhov cub qhov rooj me ntsis qhib thaum ziab nws kom pab tau noo noo sai dua.
Nyob hauv tsev, koj tuaj yeem ua tus qab ntxiag nrog rau kev saj ntawm nqaij qaib, txiv lws suav, qij, dill, thiab lwm yam Yog xav ua qhov no, txiav cov qhob cij (nyiam dua rye) rau hauv me me. Npaj ib qho ntawm kev hnav khaub ncaws hauv qab no.
Nqaij qaib-qab hnav khaub ncaws: yaj lub bouillon fab hauv 0.5 liv ntawm cov dej npau.
Kev hnav khaub ncaws lws suav: Ua ke nrog kev lag luam lws suav nrog ntsev thiab kua txob.
Qej hnav khaub ncaws: kib lub qej dhau los ntawm xovxwm nyob rau hauv ob peb dia roj txiv roj.
Dill-flavored hnav khaub ncaws: Finely chop lub dill thiab sib tov nrog txiv roj roj.
Kis cov lws suav hnav khaub ncaws ntawm croutons nrog rab riam, thiab nphoo qej, dill lossis nqaij qaib tsw qab hnav raws tusyees (koj tuaj yeem siv tshuaj txau / lub tshuab hluav taws xob).
Tom qab siv cov hnav khaub ncaws, ua kom cov croutons hauv qhov cub lossis microwave.
