Zaub xam lav nrog persimmons thiab ceev

Txiav dawb pieces ntawm dos rau 5 cm ntev pieces thiab boil nyob rau hauv ib saucepan nrog salted cov khoom xyaw Cov khoom xyaw:

• persimmon - 2 pieces
• parsley - 20 Grams
• Dijon mustard - 1 Art. ib spoonful
• dawb wine vinegar - 2 Art. diav
• Walnut roj - 100 milliliters
• qaub cream - 200 Grams
• Leek - 12 daim
• ntsev - - Yuav tsum saj
• Av kua txob - - Mus saj

Lus Qhia

Txiav qhov dawb pieces ntawm dos rau 5 cm ntev pieces thiab boil nyob rau hauv ib saucepan nrog salted dej, ces lub caij lub dos nrog ib tug sauce ntawm ib tug sib tov ntawm cawu cub vinegar, txiv qaub kua txiv, Walnut roj, mustard, hauv av walnuts thiab cream. Ua ntej ntawm txhua yam sib tov vinegar thiab mustard, ces ncuav roj hauv ib qho trickle thin, whisk thiab sib tov nrog qaub cream, cream thiab neeg rau. Sprinkle lub sauce nrog parsley thiab ntxiv nyias slices ntawm persimmons.

Cov Nyiaj: 2