- Harshen alade - 750 Grams
- albasa - 30 Grams
- karas - 25 Grams
- tushen faski - 30 Grams
- gelatin - 32 Grams
- naman kaza - 800 milliliters
- gishiri - - Don dandana
- peppercorns - - Don dandana
- ganye - - To dandana (twigs)
- zaki da barkono da kokwamba - 1 yanki (don kayan ado)
1. Yi tsabtace harshen alade, zuba ruwa mai sanyi kuma ya kawo ga tafasa (a zazzabi mai yawa). Rage zafi, ƙara gishiri, ƙara barkono, faski, albasa da karas. Cook har sai an gama. Bincika shiri tare da cokali mai yatsa, fashe harshe (toshe zai shigar da yardar kaina) kuma ya dubi ruwan 'ya'yan itace, dole ne ya zama m. 2. Sada harshen zafi a cikin ruwa (sanyi), cire fata daga gare ta kuma saka shi a cikin broth, tafasa da kuma kwantar da hankali. 3. Ganye gelatin cikin ruwa, a cikin adadin ruwan sanyi sau shida. Bar kyauta don kumburi. 4. Sanya gelatin gilashi a kan wani mai saurin kuma hada shi tare da gurasar nama. Dama da kyau kuma ku kawo tafasa, to, iri. 5. A cikin tsabta, zub da gel tare da Layer na 0.3 ko 0.5 cm. 6. Yanke harshen alade a cikin ɓangaren ƙananan kuma yada shi a kan jelly. Add yanka na zaki da barkono da kokwamba, yayyafa da ganye. Kar a zuba kwalba mai zurfi na jelly kuma ya sake kwantar da hankali. 7. Bayan da wuya, a zubar da harshen alade tare da magunguna na delly jelly Layer na 0.5 cm.
Ayyuka: 6-7