- Minced ko fillet na pike - 2 Kilogram
- Albasa - 3 Kwai
- Kyafaffen nama (brisket, tsiran alade) - 150 Grams
- Gurasa marar gurasa - 100 Grams
- Kayan kirki na 10% mai ciki - 100 Grams
- Dill - - Don dandana
- Breadcrumbs - 50 Grams
- Man kayan lambu - 50 milliliters
- Salt, barkono - - Don dandana
Saduwa, wannan shi ne fagen mu. Ina da cikakke - an ji kunnen da kasusuwa daga kasusuwa da kawunansu, an shayar da shi daga launi mai laushi. Sabili da haka, muna yin motsinmu tare da hanyar da aka samo asali - muna karkatar da tsinkayen kifi ta wurin mai sika. Kuma wannan shine nama mai kyafaffen. Suna kuma motsawa ta wurin mai sika (zaka iya ma sau biyu) da kuma kara zuwa abin sha. Mun kara zuwa shaƙewa da yankakken yankakken albasa da kayan lambu. A ƙarshe, za mu ƙara gurasa marar yisti a cikin cream zuwa shayarwa. Dama komai, idan kullun ya zama baƙaƙa - juyawa sake. A karshe ƙara ƙaramin fure, gishiri da barkono. Daga abincin shayarwa muna samar da kananan cutlets. Yana da kyawawa - diamita kimanin 6-7 cm, wato, ƙananan ƙananan. Kowace cutlet an katse shi cikin gurasa. Kuma toya a cikin kayan lambu har sai dafa shi - yana da kimanin minti 5 a kowane gefe. Anyi!
Ayyuka: 10-12