Cov pab hloov khoom noj tau txais kev pab ua ntej, tab sis lawv kuj tseem tuaj yeem yog cov zaub mov ywj pheej, nyob ntawm qhov muaj pes tsawg leeg thiab muaj cov ntsiab lus tsis zoo. Nws yog qhov tseem ceeb npaum li cas koj dai lawv ua ntej pabcuam. Qhov ci thiab xim ntau dua cov khoom xyaw yog, tastier thiab ntau dua appetizing koj cov zaub mov yuav saib.
Nws yog qhov tsim nyog
- - champignons - 500 g
- - Bulgarian kua txob - ib qho loj
- - zaub roj - 100 ml
- - dub peppercorns 6-8 daim
- - vinegar 6% - 20 ml
- - qej - 3 cloves
- - dill - 5 ceg
- - zib mu - 1 tsp.
- - ntsev - 1 tsp
Cov Lus Qhia
Kauj ruam 1
Tshem tawm cov noob los ntawm kua txob thiab txiav mus rau hauv ib daim hlab. Txiav cov nceb rau hauv hlov. Chop lub dill, tsuav qej rau hauv nyias slices.
Kauj ruam 2
Preheat frying lauj kaub, ncuav roj rau hauv ib lub lauj kaub frying, ntxiv tws kua txob thiab Fry tshaj nruab nrab kub kom txog thaum muag muag.
Kauj ruam 3
Ntxiv cov nceb, zib ntab, ntsev rau cov kua txob (yog tias muaj ntsev me me, ntxiv ntsev kom saj), peppercorns thiab vinegar. Thaum nplawm tas li, sov li 2 feeb.
Kauj ruam 4
Tig tawm thaum tshav kub kub, ntxiv qij, dill, npog. Tso rau hauv kom txias.
