John Myers
txheem
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Cov khoom xyaw
- 1 pob Nqaij qaib fillet khov / 500 g
- 700 g Carrots
- 300 g Zaub cob pob
- 250 g Celery
- 250 g Liab kua txob
- 150 g nceb
- 150 g kohlrabi
- 150 g Dos (1 loj)
- 100 g Caij nplooj ntoos hlav dos
- 2 Loj cloves ntawm qej
- 1 Liab kua txob
- 2 tbsp Txiv laum huab xeeb roj
- 2 liter Nqaij qaib broth (8 tsp instant)
- 1 tsp ntsev
- 0,5 tsp kua txob
- 0,5 tsp Sambal os
Cov lus qhia
- Cia lub nqaij qaib fillet thaw me ntsis thiab txiav mus rau hauv me me slices. Tev lub carrots nrog lub peeler, txhuam nrog cov zaub paj scraper / peeler 2 nyob rau hauv 1 decorating hniav thiab txiav mus rau hauv zoo nkauj carrot paj slices (kwv yees li 4 - 5 mm tuab) nrog rab riam. Ntxuav broccoli thiab txiav mus rau hauv me me florets. Ntxuav / tev lub celery thiab txiav mus rau hauv me me pob zeb diamond. Tev lub peppers nrog tev, ntxuav, ntxuav thiab txiav mus rau hauv me me pob zeb diamonds. Ntxuav / txhuam cov nceb, ib nrab thiab txiav rau hauv pieces. Tev lub kohlrabi thiab txiav mus rau hauv me me pob zeb diamond. Tev lub dos thiab txiav mus rau hauv me me pieces. Ntxuav thiab ntxuav lub caij nplooj ntoos hlav dos thiab txiav rau hauv rings. Tev thiab finely tsuav lub qej cloves. Ntxuav, ntxuav thiab finely tsuav cov kua txob. Tshav kub txiv laum huab xeeb (2 tablespoons) nyob rau hauv ib lub lauj kaub loj thiab Fry lub dos wedges nrog qej clove cubes thiab chilli pepper cubes. Ntxiv cov nqaij qaib mis fillet slices thiab Fry lawv vigorously. Tam sim no ntxiv cov zaub (carrot blossoms, broccoli florets, celery lozenges, paprika lozenges, nceb pieces, kohlrabi lozenges thiab caij nplooj ntoos hlav dos rings), Fry luv luv thiab deglaze / ncuav rau nqaij qaib broth (2 liv). Lub caij nrog ntsev (1 teaspoon), kua txob (½ teaspoon) thiab sambal oelek (½ teaspoon) thiab cia txhua yam simmer / boil rau approx. 25 feeb nrog lub hau kaw. Pab cov kua zaub kub.
Tswv yim:
- Koj tuaj yeem khov cov kua zaub ua ntej.
Khoom noj khoom haus
Kev pab: 100gCalories: 78kcalCov carbohydrates: 3.9gProtein: 1.5gRog: 6.3g
