- Boiled tsiran alade - 200 Grams
- carbonate - 200 Grams
- filletin kaza - 200 Grams
- freshly daskararre kore Peas - 100 Grams
- barkono mai dadi da launi daban-daban - 3 guda
- black barkono barkono - 1 tsunkule
- gishiri - 1 yanki (dandana)
- ƙasa coriander tsaba - 0.5 teaspoons
- gelatin - 2 teaspoons
Cikakken gwaiza wanke, dafa a cikin salted na tsawon minti 10-12, har sai an dafa shi. Bayan an tsoma shi a cikin ruwa mai zurfi, don haka baza a yi kaza ba, kuma ba ta da karfi. Tsaya broth. Yayin da fillet ta yi sanyi, yanke shi a cikin cubes. Yanke tsiran alade da kaza a cikin hanyar. Dama kowane nama, ku canza shi zuwa firiji. Ana wanke barkono, a yanka a cikin halves, yanke yanke, tsaba da fari. Gasa barkono a cikin lu'u-lu'u ko triangles, ƙone tare da ruwan zãfi. Kayan da ba shi da kyau, haɗuwa da ruwa mai kafa, amma kada ku sha shi, hada shi da barkono da nama. Broth da kaza don kwantar da shi zuwa zafin jiki. Rufe gelatin kuma ba da izinin kara, haɗuwa. Sa'an nan a kan kuka, zafi da karfi, amma ba su kawo a tafasa. Idan ya cancanta, ƙara gishiri kuma ƙara barkono barkono da coriander. Cire daga zafi da ƙwayar ta hanyar tsabta mai tsabta ko gauze. A cikin takalma don ƙwanƙasa ko ƙananan kofuna waɗanda suke kwance, cire kayan nama da kayan lambu, ku zuba broth kaza kuma saka a cikin firiji don dare. Ana iya cire saurin sauƙaƙe daga mintuna, ya juya su a ƙasa da kuma rufewa na ɗan gajeren lokaci tare da tawul da aka haƙa a cikin ruwan zafi.
Ayyuka: 3-4