John Myers
txheem
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Cov khoom xyaw
- 500 g Hokkaido taub dag nqaij
- 1 loj hlob Txiv nkhaus taw tshiab
- 1 nruab nrab tsuas Clove ntawm qej
- 2 tbsp butter
- 3 tbsp Mango chutney
- 1 tbsp Qab Zib
- 100 ml Dawb wine qhuav
- 800 ml Zaub broth
- 300 ml Cream 10% roj
- 0,5 tsp Curry
- ntsev
- Dub kua txob los ntawm lub zeb
- 4 tbsp Dawb cawu cub vinegar
- 1 Liab kua txob
Cov lus qhia
- Txiav lub taub dag Hokkaido nrog daim tawv nqaij rau hauv cubes. Tev lub txiv nkhaus taw, tshem tawm cov tub ntxhais thiab txiav mus rau hauv pieces. Tev lub qej clove thiab txiav mus rau hauv me me pieces.
- Qhuav butter nyob rau hauv ib saucepan thiab hws lub taub dag cubes nyob rau hauv nws. Ntxiv mango pieces, qej pieces, mango chutney thiab qab zib thiab cia caramelize. Deglze nrog dawb wine thiab sau nrog Tshuag thiab cream. Simmer lub kua zaub rau li 30 feeb, lub caij nrog curry, ntsev, kua txob thiab dawb wine vinegar.
- Maj mam puree lub kua zaub nrog tes blender. Yog hais tias cov kua zaub tseem tuab heev, nws tuaj yeem diluted nrog me ntsis zaub Tshuag.
- Thaum kawg txiav cov chilli peppers rau hauv nplua strips thiab ntxiv rau cov kua zaub raws li kev kho kom zoo nkauj.
Khoom noj khoom haus
Kev pab: 100gCalories: 68kcalCov carbohydrates: 4.7gProtein: 0.9gRog: 4.6g
