Tawv cov tawv ntoo tuaj yeem siav sai sai, cia hauv 20 feeb. Nws yuav saj heev kev sib tw, mos thiab muaj kua.
Nws yog qhov tsim nyog
- - 1.5 kg ntawm trout
- - ½ kg ntawm spinach
- - 300 g champignons
- - 2 cloves ntawm qej
- - 30 g butter
- - 1 dos
- - ntsev, kua txob mus saj
Cov Lus Qhia
Kauj ruam 1
Txiav txiav ua kom tawv nqaij tsis muaj kev cuam tshuam rau daim tawv nqaij: tshem tawm lub duav, tab sis tawm ntawm lub taub hau, Tail thiab fins.
Kauj ruam 2
Boil tus spinach hauv salted dej rau 2-4 feeb, tom qab ntawd muab tso rau hauv colander, hliv nrog dej txias, nyem nws zoo thiab tsuav nws me ntsis, tsuav nws nrog rab riam.
Kauj ruam 3
Fry finely tws dos hauv butter. Ntxiv cov nceb, txiav rau hauv cov nplais, ntsev, kib kom txog thaum cov kua tso tawm.
Kauj ruam 4
Tom qab ntawd, ntxiv cov zaub ntsuab thiab tws qej rau cov nceb, sib tov txhua yam. Ntxiv ntsev yog tsim nyog.
Kauj ruam 5
Txhuam cov ntses nrog qhov sib tov sib xyaw, tso nws rau ntawm daim ntawv ci uas nrog daim ntawv tracing.
Kauj Ruam 6
Txau cov trout nrog txiv ntseej roj, ci hauv qhov cub preheated rau 200 degrees rau 12-15 feeb.
Kauj Ruam 7
Tom qab ntawd, tshem tawm cov zaub mov, txias rau chav sov thiab ua haujlwm.
