- Caw dawb - 40 milliliters
- Heck - 1,5 kilogram
- Pob kws hmoov - 3 st. diav
- Cauliflower - 600 Grams
- Kua txob thiab ntsev - - Yuav tsum saj
- Dos - 2 daim
- Zaub roj - 30 milliliters
- Qij - 2 Cov hniav
- pawg Dill - 1 daim
- Txiv qaub - 1/2 daim
- Basil - 1 Pinch
- Paprika - 1 teaspoon
- Qaub Lee - 250 Grams
1. Tshaj tawm cov ntses, ntxuav nws ntawm cov teev, ces peb yuav ua kom sab hauv thiab txiav rau hauv daim, qhov tuab ntawm plaub mus rau tsib centimeters, thiab yaug kom huv hauv dej. Peb muab dej ntws, ntses ntsev, peb lauj kaub hauv cov hmoov nplej (hmoov pob kws yuav ua qhov zoo tshaj plaws). On ib lub roj kub Fry on ob sab rau peb feeb. 2. Peb faib cov qhob cij tuaj rau hauv inflorescences, poob rau hauv cov dej qab ntsev, thiab ua noj rau tsib los yog xya feeb. Yuav kom dej tsom iav, peb muab pov rau hauv ib tug colander. 3. Npaj cov ntsev ntsev: tev thiab chop finely dos, kom txog thaum lub pob tshab, nyob hauv ib lub lauj kaub uas ua kom sov nws yuav raug cawm dim. Ntxiv qaub cream, finely tws dill, nias qej, kua txob, basil, paprika thiab dawb cawu cub. Rau li ntawm tsib feeb peb muab tso rau ib qho hluav taws kub tsawg. 4. Muab cov ntses kib rau ntawm ib lub tais, nrog rau cov zaub qhwv pob hau. Peb kho nrog zaub thiab txiv qaub. Sauce noj lwm yam.
Kev Pabcuam: 8