Cw cw tuaj yeem yog qhov tsim teeb meem loj heev los yog ua kom lub ntsiab thaum muaj kev pabcuam nrog rau sab nrauv.
Nws yog qhov tsim nyog
- 2 cloves ntawm qej
- 0.5 teaspoon hiav txwv ntsev
- 1 pawg ntawm parsley
- 100-125 g muag butter
- av kua txob dub
- 1 rab txiv qaub kua txiv
- 12 tus dev loj heev
- 1 me me txiv qaub
Cov Lus Qhia
Kauj ruam 1
Peb tev cov cloves ntawm qej, ces tsuav coarsely, nphoo nrog ntsev thiab nias hauv qee lub thawv me me. Finely chop ntxuav ntxuav qhuav parsley thiab teem ib sab 1 tablespoon los ntawm tus nqi no. Sib tov butter nrog qej, so ntawm parsley, kua txob thiab kua txiv txiv qaub. Cais ib nrab ntawm cov sib xyaw thiab roj daim ntawv tiv thaiv tshav kub.
Kauj ruam 2
Peb ntxuav lub viav vias, ntxuav, tshem tawm lub hau. Peb kuj tshem tawm cov dub tuaj ncig ua si ntawm viscera. Lub cws yuav tsum qhuav thiab muab tso rau hauv pwm. Faib rau ib nrab thib ob ntawm kev sib tov rau saum. Preheat qhov cub. Tom qab ntawd ci hla nruab nrab kub rau 15 feeb.
Kauj ruam 3
Txog kev pabcuam, txiav cov txiv qaub rau hauv cov nplais thiab faib lawv hauv ib nrab. Muab cov cw ua nrog rau seem ntawm cov zaub txhwb qaib thiab txiv qaub.
