- Bulgarian kua txob - 4 pieces
- mis nqaij qaib - 200 grams
- champignons kaus poom - 100 Grams
- cheese - 100 grams
- dos - 1 piece
- Butter - 50 Grams
Tseem ceeb: Bulgarian kua txob rau stuffing xaiv fleshy, nrog tuab phab ntsa. Yog hais tias lub phab ntsa yog nyias, ces thaum lub sij hawm ci lawv yuav qhuav tawm, thiab saj ntawm kua txob yuav tsis xav. Daim ntawv qhia: Chop lub dos thiab zaub ntawm parsley, dill, ntxiv mus rau sliced finely fillet (pre-siav). Solim thiab kua txob rau saj, sib tov zoo. Kua txob txiav hauv ib nrab, tawm hauv ko taw, tshem tawm tsuas yog nruab nrab nrog cov noob. Cov riam yuav tsum tau sab laug los xyuas kom meej tias cov nqaij minced tsis nkag los ntawm lub qhov dej thaum lub sij hawm ci. Sau cov toppings nrog halves ntawm kua txob, sprinkle cheese on to top, ces breadcrumbs thiab muab ib tug me me piece ntawm roj on txhua kua txob. Peb npog cov ntawv ci nrog ntawv ci, kis cov kua txob thiab xa mus rau qhov cub rhaub kom 180 200 degrees rau ib nrab ib teev. Yuav kom breadcrumbs thiab minced nqaij koj muaj peev xwm ntxiv spices rau koj saj.
Kev Pabcuam: 4