Noj hmo yog ib qho kev lom zem tab sis nyuaj siab tshaj. Raws li txoj cai, cov khoom noj txom ncauj thiab cov zaub nyoos, cov nqaij ntses thiab nqaij ntses noj, nrog rau cov khoom qab qab, cov khob noom thiab ntau yam dej txias thiab dej qab zib tau npaj rau cov phooj ywg lossis tsev neeg noj mov. Xav tias qhov no yog ib qho kev tshwm sim yav tsaus ntuj, cov pluas noj yuav tsum yog lub teeb. Cov khoom tseem ceeb yog nqaij ntses, ntses, nqaij qaib, txiv hmab txiv ntoo thiab zaub.
Daim Ntawv Qhia Ua Ntses Ci Baltika
Txhawm rau npaj cov teeb ci thiab savory rau noj hmo, koj yuav xav tau cov khoom lag luam hauv qab no:
- 200 grams cws;
- 7 nqi hluav taws;
- 1 lub kua txiv;
- 100 gram ntawm cov hauv paus hniav;
- ½ txiv qaub;
- 5 diav ntawm mayonnaise;
- zaub xas lav;
- 6% lub rooj vinegar;
- ntsev.
Boil lub cws nyob rau hauv salted thiab acidified nrog vinegar dej, discard nyob rau hauv ib tug colander, cia dej ntws, txias thiab tev.
Tev tangerines, nyem cov kua txiv los ntawm 3 thiab sib tov nws nrog mayonnaise. Faib 4 seem ntawm tangerines rau hauv wedges thiab tshem tawm cov ntawv ci dawb. Tev lub kua, txiav rau hauv halves, qhov tseem ceeb thiab txiav mus rau hauv nyias slices. Ntxuav lub celery paus, qhuav, tev thiab finely chop.
Npog cov tais zaub xam lav nrog zaub xas lav nplooj, ntxiv cov txiv kab ntxwv soob, tws zaub tsib, txiv tsawb, cov hauv paus zaub hauv paus thiab sib tov maj mam. Ncuav dhau nrog mayonnaise sib xyaw nrog kua txiv kab ntxwv thiab ua haujlwm, garnished nrog txiv qaub ib nrab ntawm ib ncig thiab parsley sprigs.
Cw zaub xam lav yuav zoo ua tiav thiab dai kom zoo nrog de txiv hmab txiv ntoo thiab txiv ntseej: plums, txiv ntoo, lingonberries, cranberries. Lawv saib zoo heev nyob rau hauv ua ke nrog parsley sprigs.
Daim ntawv qhia kebabs qaib ntxhw
Qaib ntxhw kebabs tuaj yeem muab ua chav kawm tseem ceeb ntawm rooj sib tham. Lawv yuav tsum:
- 500 grams nqaij qaib ntxhw fillet;
- 2 lub taub hau ntawm dos;
- 8 tus txiv lws suav;
- 1 lub kua txiv;
- 8 daim ntawm pitted prunes;
- 1 clove ntawm qej;
- ½ pawg ntawm parsley;
- 200 millilit of qhuav dawb dawb;
- 2 diav ntawm mustard;
- 2 diav ntawm cov roj zaub;
- kua txiv txiv qaub;
- hauv av kua txob dub;
- ntsev.
Ntxuav cov nqaij qaib ntxhw fillet, plws qhuav nrog phuam lossis ntaub so tes, thiab tom qab ntawd txiav mus rau hauv 8 daim hlab nyias ntev.
Tev lub clove ntawm qej thiab dhau los ntawm ib qhov xovxwm, ntxuav cov zaub ntsuab, qhuav thiab tsuav kom zoo, sib tov npaj cov qij thiab zaub ntsuab nrog caw thiab mustard, ntsev thiab kua txob. Tom qab ntawd marinate cov nqaij qaib cov txwv nqaij hauv cov npaj sib xyaw rau 3 teev.
Ntxuav lub txiv lws suav. Tev lub hauv paus dos thiab txiav rau hauv plaub lub hlis. Tev lub kua, tshem tawm cov tub ntxhais thiab lwg nrog txiv qaub kua txiv kom nws tsis tsaus. Yaug prunes thiab soak li 15 feeb hauv dej npau npau.
Tom qab hle cov nqaij ntawm marinade, qhuav nws. Xyuam cov ntoo cov ntoo skewers nrog cov roj zaub thiab cov hlua ntawm ib daim ntawm cov nqaij, tom qab ntawd hlais cov kua, dua cov nqaij, dos, nqaij thiab prunes.
Koj tuaj yeem dai kebabs nrog txiv lws suav txiv ntoo lossis dai lub tais nrog cov ros tsho uas ua los ntawm txiv lws suav zoo nkauj. Txhawm rau ua qhov no, siv rab riam ntse los txiav cov tawv nqaij los ntawm cov txiv lws suav ntom ntom hauv ib kauv 1, 5 cm dav thiab ntswj nws zoo li tsob ntoo kub.
Ncuav roj zaub rau hauv lub lauj kaub thiab kib kebabs rau 15-20 feeb, tig cov skewers tsis tseg.
