Ib qho kev nthuav ntxiv rau ib sab zaub mov. Txhawm rau npaj cov zaub mov kom qab thiab zoo, koj tsis tas yuav muaj cov khoom xyaw tshwj xeeb, uas cais cov zaub mov txawv ntawm ntau tus neeg. Qab thiab muaj kua nqaij kuj tseem siv tau cov zaub mov qab rau hauv rooj noj mov.
Nws yog qhov tsim nyog
2 kg ntawm veal (lub xub pwg), 1 tbsp. l. butter, 1 tbsp. l. vinegar, 2 cloves ntawm qej, kua txob rau hauv av, ntsev
Cov Lus Qhia
Kauj ruam 1
Cais tawm cov nqaij ntawm cov pob txha, ntxuav nws kom huv, muab nws nplawm. Txau nrog vinegar thiab muab tso rau qhov chaw txias rau ib teev, koj tuaj yeem muab tso rau hauv tub yees. Qhov zoo tshaj plaws yog mus rau ntawm lub sam thiaj.
Kauj ruam 2
Tom qab ntawd peb tshiav nqaij nrog qej, ntsev, kua txob, qhwv nws nyob rau hauv ib yob, khi nws nrog xov, sau nws nrog ntsev npau dej npau thiab ua noj dhau li cua sov tsawg li 20 feeb. Nws yog qhov yooj yim dua los ua qhov no hauv cov lauj kaub me.
Kauj ruam 3
Tshem tawm ntawm dej, qhwv hauv oiled parchment ntawv thiab ci hauv qhov cub kom txog thaum siav. Qhov kub rau ua noj yog 200-220 degrees Celsius.
Kauj ruam 4
Txiav cov tiav ua tiav rau hauv hlais thiab pab kub. Koj tuaj yeem siv cov pob kws rwj thiab taum ntsuab ua ib sab zaub mov.
