- Dankali - 1 Kilogram
- Salt 250 Kilograms
- Man zaitun - 120 milliliters (gwangwadon kore)
- Green albasa, cuta - 1 Kayan (Green gansakuka)
- Tafarnuwa - 3 Hudu (Green Moss)
- Cumin ƙasa - 1 teaspoon (kore ganga)
- Wine vinegar - 3 abubuwa. spoons (gangar ganyen)
- Gishiri - Don dandana (gwangwan ganyen)
- Man zaitun - 120 milliliters (Gwangwaki na miki)
- Marinated mai dadi barkono - 1 yanki (Spicy gansakuka)
- Tafarnuwa - 3 Ƙwararru (Gwano na yaji)
- Cumin ƙasa - 1 teaspoon (Gwangwaki na kayan yaji)
- Fasa mai zafi mai zafi - 1 Teaspoon
- Wine vinegar - 2 abubuwa. spoons (Spices moss)
- Gishiri - Don dandana (Gwano na yaji)
1. Wanke dankali. A cikin saucepan zuba 1 lita na ruwa da kuma motsa duk gishiri a ciki. Kawo dankali mai tsabta kuma ka dafa har sai dafa shi. 2. Don shirya kayan ganyayyaki na kayan yaji, dole ne a fara yin barkono a puree. Ƙara a can tafarnuwa, gishiri, barkono mai zafi da cumin. 3. Zuba puree a cikin tasa. Zuba cikin shi vinegar da man zaitun. Jira tare da corolla. 4. Yanzu zai zama wajibi don shirya gwaninta. Don yin wannan, dole a wanke albasarta kore, dried. A cikin tasa na musamman, a kwantar da albasa a cikin wani dankali. Kwasfa da tafarnuwa kuma ku yanke shi. Ƙara tafarnuwa da cumin zuwa albasa. Mix da kyau. Ba tare da tsayawa don motsawa ba, zuba a man zaitun da vinegar. 5. Zub da ruwa daga tukunya tare da dankali dafa. A kwanon rufi tare da dankali ba tare da ruwa ya kamata a sa wuta ba don minti 1-2. A kan dankalin turawa dole ne a samar da ɓawon gishiri. An yi amfani da dankali a cikin kayan ado tare da naman alade.
Ayyuka: 4