- Txiv roj roj - 4 yam khoom. diav
- Dorada - 4 daim
- Zaub roj - 20 milliliters
- Rooj dawb wine - 100 milliliters
- Kua txob thiab ntsev - - Yuav tsum saj
- ib pawg ntawm Parsley - 1 daim
- Basil - 1 st. ib spoonful
- Txiv qaub - 1 daim
- Estragon - 1 st. ib spoonful
- Laurel nplooj ntoos - 7-10 pieces
- Qij - 2 Cov hniav
1. Ua ntej tshaj, peb defrost tus ntses. Qhov no yuav siv li ib teev. Tom qab ntawd, nyob rau hauv khiav dej, nws yog kom huv si yaug, qhov teev raug muab ntxuav, cov khoom siv yog gutted, thiab lub gills raug muab tshem tawm. 2. Nyob rau hauv me me pieces ua txhaum ntawm nplooj ntoos, ntxiv tarragon thiab basil. Koj tuaj yeem tau ntxiv cov rosemary tshiab. Parsley yog sliced nyias. Nyias slices ntawm txiv qaub. Chesnokodavilkoi nyem qej. 3. So ntaub so ntswg nrog ntses, sab hauv thiab sab nraud, rub nws nrog ntsev. Sprinkle nrog tshuaj ntsuab, fragrant thiab liab kua txob, ob los yog peb slices ntawm txiv qaub nyob rau hauv lub plab. 4. Peb ntub cov ntawv ci nrog zaub roj, me ntsis squeezed qej nrog ib lub txaj, ces muab tso rau ntses, sprinkle nrog parsley. 5. Cov npoo ntawm cov ntawv ci me ntsis thiab ncuav tau spoons peb wines thiab spoonful ntawm txiv roj roj. Peb qhwv cov ntses thiab muab nws tso rau ntawm lub tais ci. 6. Rau 30 feeb peb xa daim ntawv ci rau ib lub qhov cub hauv qhov cub, qhov nruab nrab ntawm hluav taws. Tom qab cov ntses, muab tso rau hauv daim hlau thiab decorate nrog txiv qaub.
Kev Pabcuam: 4