Nqaij qaib nqaij siav sai sai, nws hloov tawm heev cua. Qee tus niam tsev nyiam nqaij qaib rau lwm hom nqaij vim qhov tseeb tias nws tsis muaj roj txhua, thiab noj nqaij qaib mis yog qhov tseem ceeb tshaj plaws.
Rau cov nqaij qaib qab zoo, npaj cov nqaij qaib. Koj tuaj yeem yuav cov khoom noj uas npaj ua tiav, lossis koj tuaj yeem ntxuav lub mis uas yuav yuav ntawm cov pob txha thiab tawv nqaij. Koj yuav xav tau ob lub mis qaib los sis ib qho nqaij puv. Rau cov kua ntses - txiv qaub, pob tshab zib ntab, kua ntses, qee cov tshuaj ntsuab.
Nyem cov kua txiv ntawm ib nrab ntawm txiv qaub rau hauv lub tais tob. Ntxiv ib tablespoon ntawm zib ntab ntshiab thiab tsaus kua ntses rau cov kua txiv kom saj. Yog tias nov yog koj thawj zaug uas npaj cov zaub mov no, sim noj ib diav ua kua qaub ua ntej. Qhov no yuav tsis qaub qhov qab, tab sis koj yuav muaj peev xwm txiav txim siab seb nws puas tsim nyog noj ntau dua thaum rov ua noj. Do cov khoom xyaw. Tso nqaij qaib xyaw rau hauv qhov sib tov tau li ob peb feeb.
Siv ib lub tais rau qhov cub, muab ib txheej tshuaj ntsuab tso rau hauv qab - nws tuaj yeem sib xyaw ntawm parsley, dill, thyme, basil. Muab cov ntawv ntim puv rau ntawm lub "ncoo". Sab saum toj nrog kua. Yog tias koj kis cov nplais ntawm cov kua txiv qaub ntawm cov nqaij qaib, cov nqaij hloov tawm ua rau muaj kua ntau, thiab nqaij qaib ntxiv rau qhov tsw qab ntxiv.
Muab cov pwm rau hauv qhov cub rhaub kom kub txog 190 degrees. Nws yuav txaus kom tuav cov tais hauv rau 30-35 feeb. Ib tug qab zib zib ntab ua daim ntawv rau ntawm fillet pieces. Ua nrog lub teeb sab zaub ntawm zaub tshiab.
