Ib kilogram ntawm nqaij qaib yog boiled rau 45-55 feeb.
Cov nqaij qaib yog boiled rau 1,5 teev ntawm broth.
Yuav ua li cas ua noj camel nqaij
1. Ntxuav cov nqaij ntxhuav thiab muab tso rau hauv saucepan.
2. Ncuav cov nqaij ntxhuav nrog dej ntsev txias thiab soak rau 3-4 teev.
3. Tshem cov dej, ncuav rau hauv tshiab thiab noj cov nqaij ntxhuav rau 45 feeb.
Yuav ua li cas ua noj Gainatma nrog camel nqaij
cov khoom siv
Nqaij qaib - 0,5 kg
Qos yaj ywm - 2 medium loj tubers
Txiv lws suav - 2 daim
Dos - 3 lub taub hau
Qij - 1 Lub Taub Hau
Azhgon (yuav hloov nrog caraway noob) - 2 tablespoons
Parsley - 2 sprigs ntawm tshuaj ntsuab
Parsley - 1 lub hauv paus
Hauv av liab kua txob - 0,3 teaspoon
qhuav mint - 2 teaspoons
Saffron - 3 stamens
Yuav ua li cas ua noj Gainatma nrog camel nqaij
1. Ncuav 2 liv dej rau hauv saucepan, muab tso rau hauv hluav taws, tom qab boiling dej, muab cov nqaij ntxhuav.
2. Ntxiv ntsev thiab noj cov nqaij ntxhuav rau 1,5 teev.
3. Finely chop lub dos thiab ntxiv rau lub broth.
4. Ntxuav cov txiv lws suav, tshem tawm cov stalk, chop thiab muab tso rau hauv lub broth.
5. Tev cov qos yaj ywm, chop coarsely thiab muab tso rau hauv lub broth, ua noj rau lwm 30 feeb.
6. Ntxiv kua txob liab, saffron, crushed mint, do thiab ua noj rau lwm 5 feeb.
7. Thaum lub gainatma siav, tev thiab chop lub qej thiab ntxiv rau lub gainatma.
8. Cia lub gainatma npog rau 15 feeb thiab pab.