- Nqaij - 6 Slices
- Qij - 1 Hniav
- Pinto taum bank - 1 piece
- Bank ntawm Northern taum - 1 piece
- Bank ntawm ci taum - 1 piece
- Bank ntawm liab taum - 1 piece
- Bank ntawm taum Garbanzo - 1 piece
- Ketchup - 3/4 iav
- Khov - 1/2 khob
- Brown qab zib - 1/4 khob
- Sauce Worcestershire - 2 Art. diav
- Mustard - 1 st. ib spoonful
- Kua txob - 1/2 Teaspoon
Preheat qhov cub kom 375 degrees Fahrenheit (190 degrees C). Muab cov nqaij npuas kib nyob rau hauv ib lub lauj kaub loj sib sib zog nqus. Noj tshaj medium-siab kub kom txog thaum blanch uniformly. Ntuav cov rog, tawm 2 dia, tshem tawm cov nqaij npuas kib thiab muab tso rau hauv ib lub tais loj. Noj dos thiab qej nyob hauv cov seem uas yog cov roj kom txog thaum lub dos yog kev sib tw; tso dej ntau dhau thiab hloov mus rau ib lub tais nrog nqaij npuas kib. Ntxiv cov pinto taum, qaum teb taum, ci taum, taum thiab Garbanzo taum mus rau lard thiab dos. Ntxiv kua txiv, zib suab thaj, qab zib, Nqaij ntsev Worcester, mustard, kua txob dub. Ua kom zoo thiab muab tso rau hauv pwm. Npog thiab ci hauv qhov cub hauv qhov cub kom txog li 1 teev.
Kev Pabcuam: 10