Cov nqaij npuas ntshiv yog zoo meej rau cov tais diav Suav thiab yuav tsis ua mob rau koj daim duab!
Nws yog qhov tsim nyog
- Muab rau 4:
- - 450 g ntawm poom txiv ntoo thuaj hauv lawv cov kua txiv;
- - 100 g ntawm liab currant jelly;
- - 2 tbsp. + 2 tsp dijon mustard;
- - 0.75 tsp ntsev;
- - 1 tbsp. txiv qaub kua txiv;
- - 450 g ntawm nqaij npuas tenderloin.
Cov Lus Qhia
Kauj ruam 1
Yog tias muaj rog ntawm cov nqaij npuas, nws yuav tsum muab txiav ua ntej.
Kauj ruam 2
Preheat qhov cub rau 200 degrees. Muab cov kua txiv cov kaus poom haus los tso rau hauv cov menyuam me.
Kauj ruam 3
Ua ke cov kua txiv puv nrog kua liab liab currant jelly, 2 diav ntawm mustard, thiab peb lub hlis twg plaub ntsev. Tso rau nruab nrab thiab ua kom sov, ua kom sov, muaj qee zaum, li 5 feeb: lub jelly yuav tsum tawg, qhov sib tov yuav tsum ua homogeneous Txias thiab teem ib sab 2 diav rau grease lub butter thaum ci.
Kauj ruam 4
Muab cov nqaij tso rau ntawm daim ntawv ci, txau nrog kua txiv qaub thiab txau nrog qhov seem ntawm 3/4 tsp. ntsev. Kis cov nqaij nrog 2 diav. ci thiab muab tso rau hauv qhov cub rau ib nrab ib teev, pleev nrog glaze txhua 10 feeb.
Kauj ruam 5
Txiav lub pineapples rau hauv daim thiab sib tov nrog 2 tsp. dijon mustard.
Kauj Ruam 6
Thaum cov nqaij tiav lawm, cia nws zaum li 10 feeb thiab mam li muab txiav ua tej daim. Muab lub txiv puv luj thiab mustard sib tov rau cov paib ua kom sov, cov nqaij rau saum, thiab muab hliv dua rau hauv cov ntses sov.
