John Myers
Awọn akoonu
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eroja
Fillet Gourmet:
- 380 pack Gourmet fillet à la Bordelaise aotoju / 380 g
Hokkaido elegede mashed poteto: (Fun eniyan 3!)
- 350 Hokkaido elegede feleto. 600 g / ti mọtoto to. 350 g (ikore lati ọgba tiwa!)
- 300 g 400 g poteto / bó feleto. 300 g
- 50 g 1 Alubosa
- 1 tsp iyọ
- 1 tsp Turmeric ilẹ
- 1 tsp Ese ewebe omitooro
- 4 tbsp Sise ipara
- 2 tbsp bota
- 2 tbsp 8-eweko aotoju
- 4 awọn pinches nla Iyọ okun isokuso lati ọlọ
- 4 awọn pinches nla Lo ri ata lati ọlọ
Sin:
- 2 Awọn Disiki Lẹmọnu
- 2 ½ awọn tomati ṣẹẹri ajara kekere
ilana
Fillet Gourmet:
- Beki fillet gourmet ni adiro ti a ti ṣaju (nibi 200 ° C / iṣẹju 35) titi brown goolu, yọ kuro ki o ge ni idaji.
Hokkaido elegede mashed poteto: (Fun 3 eniyan!
- Mẹẹdogun elegede, yọ mojuto pẹlu sibi kan, peeli pẹlu peeler, akọkọ ge sinu awọn ege ati lẹhinna sinu awọn cubes. Peeli, wẹ ati ge awọn poteto naa. Pe alubosa ki o ge daradara. Fi ohun gbogbo (awọn cubes elegede, awọn cubes poteto ati awọn cubes alubosa) sinu obe, fọwọsi pẹlu omi titi ti ohun gbogbo yoo fi bo ati sise pẹlu iyo ( teaspoon 1), turmeric ilẹ ( teaspoon 1) ati ọja ẹfọ lẹsẹkẹsẹ ( teaspoon 1) fun bii 20 iṣẹju. . Tú nipasẹ kan sieve idana, pada si awọn gbona saucepan ki o si pé kí wọn pẹlu sise ipara (4 tbsp.), bota (2 tbsp), 8 tutunini ewebe (2 tbsp.), iyo okun isokuso lati ọlọ (4 pinches nla) ati ata awọ lati awọn ọlọ (4 ńlá pinches) pẹlu awọn ọdunkun masher daradara iṣẹ / iwon nipasẹ.
Sin:
- Pin fillet gourmet lori awọn awo meji 2, fi awọn poteto mashed elegede Hokkaido ati ṣe ọṣọ pẹlu bibẹ pẹlẹbẹ ti lẹmọọn ati idaji kekere tomati ṣẹẹri tomati kọọkan, sin.
