Gemmaitya

Rice don soya a ko'ina a kan busassun ƙarfe-ƙarfe frying kwanon rufi kafin sayen zinariya- brown Sinadaran:

• shinkafa - gilashin 1
• koren shayi - gilashin 1 (leaf)
• gishiri - 1 Don dandana
• Ruwa - 300-500 milliliters (Celsius 80-85 digiri)
• gemmaytya cakuda - 1-2 teaspoons

Umurnai

Rice toya a ko'ina a kan busassun ƙarfe-ƙarfe grying kwanon rufi har sai da launin ruwan kasa. Zai fi kyau saya shinkafa na kasar Japan, wadda za a iya samu a kan shiryayye don sushi. Ka bar shinkafa ya damu da zazzabi a kan tasa. Mix shi tare da kore shayi. Tsaba ko buns sun dace da wannan abin sha, amma za a iya maye gurbin su tare da kowane koren shayi ba tare da 'ya'yan itace da dandano ba. Ya kamata a adana shi a cikin akwati da aka rufe don adana dandano. Yi amfani da yadda ake bukata. Ruwan da aka tsarkake yana tafasa kuma ya bar shi ya kwantar da shi zuwa zazzabi na digiri 80-85. Kada ku yi sauri ku zuba abin sha tare da ruwan zãfi don ku rasa wasu daga cikin kyawunsa da dandano. A cikin manyan manyan kantunan zaku iya saya gemmaytya a shirye-shirye, amma fasalin da aka shirya sosai zai zama mafi kyau kuma mafi amfani. Kiyaye shayi na minti 3-5 don dogara da ƙarfin da ake buƙata kuma nan da nan ya yi aiki a kan tebur. Kuma ya fi dacewa wajen yin shayi a gaban baƙi, kamar yadda yake a Japan.

Ayyuka: 1