Nqaij qaib mis yob yog ib qho ntawm cov tais diav qub uas tsis tas yuav muaj kev txawj ua noj ua haus tshwj xeeb. Nyob rau tib lub sijhawm, muaj peev xwm ntawm kev siv ntau yam ntawm kev sau yuav tso cai rau koj mus muab cov saj tshiab txhua lub sijhawm.
Dab tsi yuav tsum tau npaj cov tais raws li daim ntawv qhia no:
- 2 lub mis nqaij qaib uas muaj qhov hnyav tag nrho ntau dua li ntawm ib phaus;
- 50 g qab zib ntawm cov rog nyeem;
- 100 g ntawm nqaij npuas kib;
- ntsev, kua txob dub;
- Ua noj ntawv ci, twine lossis xov muaj zog.
Lub mis loj dua, cov txheej txheem faus dav dua tau txais los ntawm lawv thiab yooj yim dua nws los qhwv cov kev sau rau hauv lawv, thiab yob nws tus kheej tawm loj dua.
Sau xaiv
Sab hauv koj tuaj yeem tso:
- pitted prunes, pre-soaked nyob rau hauv dej thiab crushed;
- kib champignons nrog dos;
- ib qho twg nceb nceb los ntawm marinade tau yav tas los ua ib pawg;
- ntau ntau yam ntawm cheese, ntawm uas tej zaum yuav muaj ob qho nyuaj thiab muag muag, qej thiab tshuaj ntsuab dhau los ntawm nias.
Kev txhaws yuav tsum tau du txaus thiab tsis dhau ntxhib los qhwv yooj yim hauv cov nqaij.
Cov cheese tau mus nrog txhua yam ntawm yob sab hauv thiab ua raws li cov khoom siv khi los ua kom nws juicier.
Yuav ua li cas ua kom cov nqaij qaib mis yob
Nqaij qaib mis yuav tsum tau ntxuav, ziab, fillets txiav rau hauv cov khaubncaws sab nraud povtseg loj, txiav tawm ntawm ntug. Yog tias koj xav tau lub pluas noj kom tsawg, koj tuaj yeem tshem tawm ntawm daim tawv nqaij thaum txiav. Tom qab ntawd cov fillets yuav tsum raug ntaus tawm kom muab cov mos mos thiab nteg tawm ntawm cov ntawv ci thiaj li hais tias cov npoo sib tshooj, sib sau ib txheej ntawm cov nqaij.
Hauv txoj ntsiab cai, cov khoom noj uas npaj ua tiav tuaj yeem siv nrog tib txoj kev vam meej rau cov zaub mov no, tab sis hauv qhov no nws tsim nyog tuaj nqa cov khoom loj dua, vim nws tsis yooj yim rau qhwv lub txhaws rau hauv cov me me. Ntsev cov nqaij, ntxiv cov txuj lom siv, muab cov nqaij npuas nyias nyias rau hauv ib txheej rau nws, ncuav qab zib rau nws. Cov khoom xyaw no tsis yog qhov tseem ceeb, tab sis lawv yuav ntxiv juiciness rau cov zaub mov, vim tias nqaij qaib mis nws tus kheej yog qhuav me ntsis.
Nyob rau sab saum toj ntawm cov nqaij npuas kib, ua tib zoo npaj tawm cov ntawv xaiv, uas tuaj yeem muab ntxiv ob qho tib si rau hauv nruab nrab ntawm txheej, yog tias tsis muaj ntau dhau ntawm nws, thiab dhau tag nrho thaj tsam ntawm cov nqaij. Tom qab ntawd koj yuav tsum ntswj nqaij nrog ib tug yob, khi nws nrog twine rau saum kom cov duab yog khaws cia thaum lub txheej txheem ci, qhwv nws hauv ntawv ci thiab muab tso rau hauv qhov cub preheated rau 40 feeb, ci cov nqaij ntawm qhov kub ntawm 180 ° C.
Yog tias koj xav tau cov zaub mov kom tawm tsis tsuas yog muag ntawm sab hauv, tab sis kuj kom muaj lub ntsej muag sab nraud, tom qab 10 feeb ua ntej thaum ua noj tag, koj yuav tsum ua tib zoo qhib cov ntawv ci thiab thawb nws los ntawm lub hauv nruab nrab mus rau qhov sawv, tso rau sab qaum kev ntawm yob rau ci. Ua ntej pab, twine yuav tsum tau muab tshem tawm los ntawm cov ntawv yob, thiab cov nqaij nws tus kheej yuav tsum tau txiav mus rau hauv feem.
