John Myers
Contents
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Sinadaran
Savory sauce:
- 990 g 1370 g bishiyar asparagus / kwasfa
- 1 tsp Salt
- 1 tsp sugar
- 1 Sting Butter
- 1 yanki Lemun tsami
- 300 ml 1 fakiti na hollandaise miya
- 20 g Finely yankakken faski
- 1 tsp Turmeric ƙasa
- 1 tsp Maɗaukakin curry foda
- 1 tsp Ruwan zuma
- 1 fantsama mai ƙarfi Lemon ruwan 'ya'yan itace
- 1 tbsp Bishiyar asparagus ruwan dafa abinci
- 0,25 tsp Man barkono
Sau uku:
- 460 g Dankali (triplets) peeled / guda 16
- 1 tsp Salt
- 1 tsp Turmeric ƙasa
- 1 tsp Dukan tsaba caraway
Yi aiki:
- 4 * ½ karamin tumatir don ado
- 4 manyan tsunkule M gishiri gishiri daga cikin niƙa
Umurnai
Prague naman alade tare da bishiyar asparagus:
- Mirgine yankan naman alade na Prague da ado. A kwasfa bishiyar asparagus, a dafa a cikin ruwan gishiri (gishiri 1 teaspoon) da sukari (1 teaspoon), man shanu (1 sanda) da lemun tsami (1 yanki) kamar 8 - 10 minutes har sai al dente kuma cire.
Savory sauce:
- A wanke faski, girgiza bushe da finely sara (20 g). Zuba miya na Hollandai-se legere (285 g) a cikin karamin tukunya. Sai a zuba yankakken faski (20 g), garin turmeric ( teaspoon 1), garin curry mai laushi ( teaspoon 1), zuma mai ruwa ( teaspoon 1), ruwan lemun tsami (faski 1 mai karfi) da man chili (¼ teaspoon) sai a motsa komai a hankali a hankali. yayin motsawa.
Sau uku:
- A kwaba su uku (kananan dankalin da kakin zuma) sai a nika su a cikin ruwan gishiri (gishiri 1) da kurmi (cikakken cokali 1) da ’ya’yan caraway baki daya (1 teaspoon) na kimanin. Minti 20 kuma a zubar da su ta hanyar sieve kitchen.
Yi aiki:
- Ku bauta wa bishiyar asparagus da miya mai daɗi tare da birgima Prague naman alade (yankakken yanka 2 kowanne) da triplets kuma a yi ado da rabin ƙaramin tumatir kowane. Don yin hidima, yayyafa kowane farantin da gishiri mai zurfi daga cikin niƙa (babban tsunkule 1 kowace faranti).
