- nqaij nyug - 600 grams (tenderloin)
- qos yaj ywm - 500 Grams
- broth - 100 milliliters (nqaij)
- mis - 125 milliliters
- qe - 2 pieces
- dib - 1 piece
- dos - 2 daim (teeb meem)
- yob - 100 Grams
- zaub roj - 6 st. diav
- butter - 2 yam khoom. diav
- vinegar - 2 st. diav
- mustard - 2 teaspoons
- parsley - 3 st. spoons (hauv av)
- dub kua txob - 1 piece (hauv av)
- ntsev - 1 piece (mus saj)
Peb boil qos yaj ywm nyob rau hauv ib tug Uniform. Peb ntxuav thiab txiav. Chop lub dos thiab dib, tov nrog qos yaj ywm. Me ntsis kub lub broth, ntxiv vinegar, 4 tbsp. dia butter thiab mustard. Cov dej sib xyaw nrog cov zaub. Cia li sawv ntsug li 30 feeb. Muab yaug cov nqaij nyug ntawm cov nqaij nyug ntawm cov nqaij nyug. Tsau lub loaf nyob rau hauv cov mis nyuj thiab nyem. Sib tov nrog minced nqaij, ntxiv qe, ntsev, kua txob mus saj. Peb ua cutlets thiab Fry lawv nyob rau hauv ib tug tov ntawm zaub thiab butter on txhua sab. Peb pab cutlets mus rau lub rooj nrog ib tug zaub garnish, peb decorate nrog zaub.
Kev Pabcuam: 4