Mis niam raws li daim ntawv qhia no muaj kua heev thiab tsw qab!
Nws yog qhov tsim nyog
- - 4 daim tawv nqaij qaib tsis muaj nqaij;
- - 400 ml ntawm mis;
- - zest ntawm txiv qaub loj;
- - 4 tus pin ntawm saffron;
- - 2 tbsp. butter;
- - 2 tbsp. zaub roj;
- - 8 cloves ntawm qej;
- - hiav txwv ntsev thiab freshly av dub kua txob rau saj.
Cov Lus Qhia
Kauj ruam 1
Ntxuav cov nqaij qaib fillet thiab plws qhuav nrog ntawv phuam chav ua noj. Lub caij nrog ntsev thiab kua txob thiab tawm mus li 20 feeb.
Kauj ruam 2
Dissolve 2 tablespoons nyob rau hauv ib lub lauj kaub frying. butter nrog ntxiv ntawm zaub (thiaj li hais tias butter tsis hlawv). Fry txhua qhov ntsaws rau ntawm ob sab rau 8 feeb (4 feeb ntawm ib sab), kom txog thaum muaj nqaij tawv.
Kauj ruam 3
Peb sov lub qhov cub kom 200 degrees. Muab cov uantej-peeled tag nrho cov qij tso rau hauv cov zaub mov kub, thiab ib tug noog ntawm nws. Yuav tsum muaj 2 cloves nyob rau hauv txhua daim fillet!
Kauj ruam 4
Ncuav 400 ml mis nyuj rau hauv lub lauj kaub uas nqaij qaib muab kib, ntxiv cov zest thiab saffron thiab tos kom nws npau npau. Sai li uas cov ntses yog bubbling, ncuav nws mus rau nqaij qaib hauv daim ntawv thiab xa nws mus rau qhov cub rau ib nrab ib teev. Lub sijhawm no, cov nqaij qaib yuav tsum tau muab nphiv nrog kua ntses ob peb zaug kom yaj cov nqaij hauv koj lub qhov ncauj.
