Yuav Ua Li Cas Ua Noj Nqaij Qaib Chops Nrog Cheese

Cov txheej txheem:

Yuav Ua Li Cas Ua Noj Nqaij Qaib Chops Nrog Cheese
Yuav Ua Li Cas Ua Noj Nqaij Qaib Chops Nrog Cheese

Video: Yuav Ua Li Cas Ua Noj Nqaij Qaib Chops Nrog Cheese

Video: Yuav Ua Li Cas Ua Noj Nqaij Qaib Chops Nrog Cheese
Video: Yuav ua li cas | yuav ua li cas sai sai | heev | noj qaib ntawm | qaib tom tsev | qaib | ua li 2024, Hlis ntuj nqeg
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Cov nqaij qaib hauv lub cev muaj cov tsw qab thiab qhov ua ke zoo ntawm cov nqaij thiab cheese. Cov nqaij qaib hauv tsev npaj tau sai heev thiab zoo meej rau txhua qhov chaw noj mov.

Yuav ua li cas ua noj nqaij qaib chops nrog cheese
Yuav ua li cas ua noj nqaij qaib chops nrog cheese

Cov khoom xyaw rau nqaij qaib:

- 0.5-0.6 kg ntawm nqaij qaib mis;

- 150 grams ntawm cheese;

- 2 lub qe nyoos;

- 80-90 grams hmoov nplej;

- 90 grams mayonnaise;

- dill zaub ntsuab;

- kua txob hauv av me me, ntsev;

- ob peb diav ntawm sunflower roj rau kib.

Ua noj nqaij qaib chops nrog cheese:

1. Txiav cov chilled los yog defrosted nqaij qaib rau hauv cov nqaij tsis ntau thiab muab lawv tua pov tseg. Ciav maj mam nrog sib tov ntawm kua txob thiab ntsev, tawm mus pw rau ib pliag.

2. Hauv lub sijhawm, koj yuav tsum muab cov qe sib xyaw nrog cov hmoov nplej thiab mayonnaise, ntxiv cov tws dill thiab kua txob thiab ntsev rau lawv.

3. Rau txhua daim nqaij qaib koj yuav tsum tso txog ib diav ntawm cov kua zaub tom qab. Koj yuav tsum kib cov chops rau hauv ib lub lauj kaub kub nrog butter, qe ntses cia.

4. Muab ib txheej ntawm grated cheese tso rau sab saum toj ntawm lub chops thiab ncuav tshaj lub qe sib tov nrog rab diav.

5. Tom qab hauv qab yog browned, tig lub chops nqaij qaib thiab tseem Fry kom txog thaum kev sib tw.

Kev sib tw thiab cov nqaij qaib qab qab kom zoo nrog rau ntau hom ntawv tais. Yog li ntawd, lawv tuaj yeem noj tau ob qho tib si nrog qos yaj ywm thiab nrog nplej zom, txhuv lossis buckwheat. Koj tuaj yeem sim ua cov chops nqaij qaib ua ke nrog stewed zaub xws li zaub qhwv, zucchini, lossis zaub stew.

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