- Cannelloni - 10 pieces
- Nqaij qaib - 450 Grams
- Dos - 1 Piece
- Zaub roj - 1 Art. ib spoonful
- Nyob kas poom pob kws - 4 yam khoom. diav
- Cheese - 50 Grams
- Kua txob, zaub, ntsev - Mus saj
- Mis - 400 milliliters (ntses)
- Hmoov - 2 Kos duab. spoons (ntses)
- Cheese - 50 grams (sauce)
- Butter - 2 Art. spoons (ntses)
1. Npaj kom tiav. Finely chop qhov nqaij qaib. Peb ntxuav thiab finely chop lub dos, nyob rau hauv ib lub lauj kaub frying nrog zaub roj, stew ua ke nrog nqaij qaib. Peb ntxiv no pob kws thiab tee tshuaj ntsuab. 10 feeb stewed nyob rau hauv lub hau. 2. Mus txog ib nrab cooked peb cannelloni (ua raws li cov lus qhia ntawm pob). Hauv cov dej txias, peb ntxuav cov semi-tiav cannelloni. Cannelloni stuffing stuffing. 3. Npaj cov ntses. Nyob rau hauv butter, peb dhau lub hmoov, ncuav nyob rau hauv cov mis nyuj (nyob rau hauv ib tug nyias trickle thiab do tas li), boil. Nyob rau hauv lub sauce peb qhuav lub grated cheese, do nws. Kua txob thiab ntsev. 4. Cannelloni dej sauce, koj tuaj yeem nphoo nrog cov nqaij npauj npauj npuag, thiab kub txog ob pua degrees ci hauv qhov cub, txog 20 feeb 5. Ces Cannelloni muab tso rau hauv daim hlau, thiab ua hauj lwm rau lub rooj.
Kev Pabcuam: 4