Nqaij qaib cov tais diav muaj ntau yam sib txawv, vim lawv tau ua tiav thoob plaws ntiaj teb. Nrhiav ib daim ntawv qhia uas haum rau koj saj yog ib qho yooj yim, tsuas yog txiav txim siab ntawm koj cov khoom xyaw nyiam thiab kev sib xyaws. Kuv qhia kuv daim ntawv qhia nyiam!
Kev piav qhia ntawm kev npaj:
Yog tias koj nyiam cov fillets nrog cov pungent tsw, nyeem txog yuav ua li cas ua noj nqaij qaib hauv mustard-cream sauce. Ib lub tais kub ntau yam uas zoo meej rau txhua lub sijhawm. Nws txoj kev yooj yim ua rau nws yooj yim ua rau hnub ua haujlwm. Pab steamed zaub, pasta thiab buckwheat ua ib sab phaj.
Cov khoom xyaw:
- Nqaij qaib mis - 4 daim
- Hmoov - 50 Grams
- Butter - 1,5 Tbsp. khoom siv diav
- Txiv roj roj - 1,5 Tbsp. khoom siv diav
- Cov cawv dawb - 240 Milliliters
- Rog qab zib - 200 Milliliters
- Dijon mustard - 1 teaspoon
- Cov kaus poom capers - 3 tbsp. diav
- Parsley, twig - 2-3 pieces
- Ntsev - Kom saj
- Hauv av dub kua txob - Mus saj
Kev Pabcuam: 4
Yuav ua li cas ua noj "Chicken nyob rau hauv mustard cream sauce"
Yaug thiab qhuav lub mis. Txhuam cov fillets nrog ntsev thiab kua txob, ces yob nyob rau hauv hmoov.
Fry cov nqaij qaib hauv cov roj kub ntawm ob sab rau 3 feeb.
Tom qab ntawd hloov lub mis mus rau qhov cub preheated rau 5-10 feeb ntawm 180 degrees.
Nyob rau hauv lub nqaij qaib skillet, ua cov ntses. Ncuav nyob rau hauv lub cawu cub thiab boil rau 5 feeb. Tom qab ntawd ntxiv cov cream. Simmer rau 3 feeb, stirring Qee zaus. Thaum kawg ntxiv mustard, capers, ntsev thiab kua txob. Ntxiv dua.
Ntxiv cov ntses rau nqaij qaib. Garnish nrog finely tws parsley. Bon Appetit!
Tau qhov twg los: povar.ru