Sugar ganyayyaki na Chanterelle Chanterelles suna daya daga cikin namomin kaza mafiya yawan mutane. Ana amfani dasu don shirya jita-jita na farko da na biyu, kazalika da canning. Suna riƙe da siffar da kyau, ba su gushe ba kuma za a iya ajiye su cikin firiji don kwanakin da dama a cikin wani tsari mai kyau. Amma yanayin da ya fi kyau akan wadannan fungi shine rashin tsutsa. Wani lokaci kawai waya zai iya satar da kafa. Suna girma a cikin daji a cikin garken kusan duk lokacin rani kuma har zuwa tsakiyar kaka.
Sinadaran:- Chanterelles 500 g
- Ruwa 2 l
- Dankali 3 kwakwalwa.
- Albasa 1 pc.
- Green albasa 50 g
- Fresh Dill 1 bunch
- Kirim mai tsami 150 g
- Sunflower mai tsabta sunflower man fetur 2 tbsp. l.
- Butter 50 g
- Salt 1 tsp.
- Mataki na 1 Don yin cokali, zakuyi albarkatu, dankali, albasa, albasa, albasa, man kayan lambu, man shanu, kirim mai tsami da gishiri.
- Mataki na 2 Chanterelles ya fita, saka a cikin wani colander, wanke sosai cikin ruwa mai gudu kuma a yanka a cikin guda. Ƙananan namomin kaza bar duk.
- Mataki 3 Cika namomin kaza tare da ruwan sanyi kuma tafasa har sai sun fara tashi zuwa kasa. A lokacin dafa abinci, cire kumfa.
- Mataki na 4 Kwasfa dankali, wanke da kuma yanke cikin yanka ko cubes.
- Mataki na 5 Sanya dankali zuwa broth na chanterelles kuma tafasa har sai taushi.
- Mataki na 6 Kwasfa albasa da fin.
- Mataki na 7 Gasa man fetur a cikin frying pan da ajiye albasa akan shi.
- Mataki na 8 Ciki albarkatun kore a cikin ƙananan zobba.
- Mataki na 9 Gishiri gishiri, saka albasa a ciki kuma tafasa don mintina 5, sannan ƙara albasa kore da dafa don karin minti 5.
- Mataki na 10 Cire miyan daga zafi da kakar tare da man shanu.
- Mataki na 11 Ana wanke, bushe da kuma yankakke.
- Mataki na 12 A lokacin yin hidima, sanya kirim mai tsami a kan farantin karfe kuma yayyafa shi tare da dill.