- Nyuj - 600 Grams
- Zaub roj - 40 Raus Dej
- 1/2 teaspoon hauv av kua txob
- Qaub Lee - 250 Grams
- Parsley - 20 Grams
- Hneev - 2 pieces
- Dill - 20 Grams
- Nplej hmoov - 30 Grams
- Ntsev - 1/2 Teaspoon
1. Ua ntej tshaj plaws, nqaij nyug (tenderloin, rump, fillet edge) yuav tsum tau ntxuav thiab ntxuav ntawm tendons. Tom qab ntawd cov nqaij yog txiav mus rau hauv slices kwv yees li 1.5-2 centimeters tuab, thiab nws yog ib qhov tsim nyog los txiav nws thoob lub fibers. Tom qab no pieces yog nrua ntaus mus rau ib tug tuab ntawm txog 0.5-1 centimeter thiab txiav mus rau hauv ib daim hlab. 2. Cov dos yuav tsum muab txiav rau hauv ib nrab ntawm ib ncig. Tom qab ntawd, nyob rau hauv ib lub lauj kaub tais diav, peb siv cov roj, pov rau ntawm dos, thiab kib kom txog thaum nws txhais tau. 3. Thaum cov dos npaj, peb ntxiv nqaij rau nws. Pre-meat yuav tsum tau kua txob thiab cav. Yuav kom fry nws yog tsim nyog txog feeb 5-6, on ib qho hluav taws kub, thiab li tas li mus do. 4. Tom qab cov nqaij yog kib, nws yog ib qhov tsim nyog yuav tsum tau ncuav nyob rau hauv hmoov. Txhua yam yog tov tov thiab kib rau lwm 2-3 feeb. 5. Qhov thib peb uas peb ua yog ntxiv qaub cream rau cov nqaij. Ua kom, thiab cia peb phaj ib me ntsis puck. Tom qab ntawd muab nws tso thiab muab tso rau hauv lub phaj.
Kev Pabcuam: 4