- Cherry - 1 Kilogram
- Ruwa - 1 Liter
- Sugar - 7 Art. spoons
- Citric Acid - 1/2 Teaspoon
- Cinnamon (sanda) - 1 yanki
- Hotuna (asterisks) - 2 Kayan
- Carnation (asterisks) - 5 guda
My girke-girke na gwangwani mai dadi ceri an tsara don lita daya na ruwa. Doron itacen kirfa ya zama karami, kuma ana iya maye gurbin baden da anise. Ko da yake mutane da yawa ba su shawara. Ita ce crumbstone da ke inganta kayan ƙanshi mai dadi kuma ya kara tsawon rai. An yi amfani da ceri mai dadi a gwangwani a matsayin mai cika don yin burodi, kuma a matsayin kayan ado da ƙari ga daban-daban zane-zane, kuma a matsayin kayan zaki mai zaman kanta. Don haka, bari mu ci gaba da kiyayewa. Yadda za a adana cherries:
1. Wanke ceri, bushe a cikin ɗakin (idan ba tausayi) ko tawul ɗin takarda ba. Sunny daga kasusuwa. 2. Bakara da kwalba da kuma yada cherries cikin su. Berries ya kamata a cika gwangwani a kafaɗun (inda tukunya ke shiga wuyansa). 3. Kufa syrup: tafasa da ruwa tare da sukari, motsawa kullum, ƙara kirfa, masara da cloves. Lokacin da syrup ya sake kara, ƙara citric acid. Dama sosai. 4. Rufe cherries a cikin kwalba da syrup, rufe su da kayan ado, amma kada ku mirgine su. 5. Banks da cherries da syrup dole ne a haifuwa: rabin lita - 10, lita - na mintina 15. 6. Bayan bakarawa, mirgine gwangwani, juya su a cikin bargo kuma kunsa su a kusa. Ka bar har sai an sanyaya. Gwangwani gwangwani ya shirya! Bon sha'awa!
Ayyuka: 10