- Fillet na harshen teku yana da matsakaici - 2 guda (a yanka a cikin guda ta hanyar cizo)
- Albasa kananan - 1 yanki (Finely yankakken)
- Karas ba manyan - 1 yanki (yanke cikin tube)
- Seleri, gashin tsuntsu - 1 yanki (a yanka a cikin guda kamar manyan furanni)
- Tsarin tumatir (iya zama hothouse) - 1 yanki (Yanke cikin cubes, kada ka cire tsaba)
- Manna tumatir - 1/2 kofin
- Ganye na ganye - 2 Kofuna
- Frying man - 2 Cups (Gabas a kan yi jita-jita, da kauri daga cikin man fetur man fetur ya kamata 1.5 - 2 cm)
- Tafarnuwa, murkushe - 2 - 3 hakora
1. A cikin man fetur da aka rigaya, fry guda guda na fillet a cikin batches har zuwa rage saurin tazarar (minti 3 zuwa 4). A lokacin da kake aiki da tsari na gaba, bar dakin man fetur kyauta a kan 3/4 na surface. 2. Sanya kayan ado a cikin takarda ta takarda don cire kitsen fat. 3. Bayan frying kifi, duba fitilar frying, idan akwai takaddama na sharan gine-gine - wanke. 4. Preheat 2 tbsp. spoons na man zaitun. Zuba albasarta don nuna gaskiyar kan zafi. 5. Add da seleri da 1 tsp. Basil mai bushe da kuma tsuntsu na barkono ja. Zuba karin minti 2. 6. Daɗa karas. Shigar da karas zuwa rawaya. 7. Ƙara tafarnuwa. Ana wuce kadan fiye da minti daya. 7. Ƙara 2 tablespoons na ja bushe ko ruwan inabi inabin ruwan inabi. Bari barci ya ƙafe. 8. Ƙara tumatir da kuma toya don kimanin minti 2. 9. Add da tumatir manna, broth. Idan ana so, za ka iya ƙara teaspoons 1 -2 na sesame manna. 10. Ku zo zuwa tafasa da dandano. Idan kayan lambu ba su da kyau a cikin sukari, kara don dandana (Ina ƙara rabin teaspoon da kuma gwada). Maimakon gishiri ya fi kyau amfani da cakuda, kifi kiɗa da soya miya, teaspoon da kuma daidaita don dandana. 11. Ƙara kifaye. Bada ƙanshi don haɗuwa da kashe wuta bayan 'yan mintoci kaɗan kuma ya rufe. Don kayan ado zaka iya amfani, alal misali, cakuda shinkafa shinkafa tare da wake. Idan kun fi so ku bauta wa ado daban daga babban tasa, rage yawan broth a cikin girke-girke zuwa 3/4 -1 kofin.
Ayyuka: 5-7