- Txiv roj roj - 30 milliliters
- Hneev - 1 daim
- Qij - 1 Hniav
- Bulgarian kua txob - 1/2 daim
- Champignons - 100 grams
- Nqaij npuas - 750 Grams
- Hmoov - 25 Grams
- Zaub broth - 600 Milliliters
- Caw liab - 30 milliliters
- Txiv Neej Pineapple - 450 Grams
- Ntsev thiab kua txob - - Mus saj
1. Txiav qhov nqaij npuas rau hauv qhov ntsuas. Dos finely tws. Tuav cov qej. Tev kua txob, tshem tawm cov noob thiab chop. Kub 1 tbsp. txiv ntseej roj nyob rau hauv ib lub lauj kaub khis tshaj medium tshav kub. Ntxiv cov tws dos thiab qej thiab kib rau 2-3 feeb kom txog thaum muag muag. 2. Ntxiv cov kua txob Bulgarian thiab champignons thiab noj rau lwm 1-2 feeb. Hloov mus rau lub tais zaub mov. 3. Tshem cov nqaij npuas nrog hmoov. Qhov yoojyim tshaj plaws los ua qhov no yog muab cov hmoov nplej thiab nqaij npuas npuag rau hauv ib lub hnab yas thiab co nws zoo. Preheat lwm 1 tablespoon. butter nyob rau hauv ib lub skillet thiab ntxiv nqaij npuas. Fry qhov nqaij npuas kom txog thaum nws blushes. 4. Muab cov pineapple rau hauv ib lub lauj kaub tais diav thiab do kom zoo. Ncuav broth, liab caw thiab seasonings, sib tov zoo thiab coj mus rau ib tug boil. Txav mus rau qhov cub ci. 5. Npog qhov tais ci thiab ua noj hauv qhov cub kom sov li tsawg tau 4-3 teev, stirring qee zaus. Ua hauj lwm rau ib lub rooj nrog lub garnish ntawm qos yaj ywm, mashed qos yaj ywm los yog zaub.
Kev Pabcuam: 6