- Tura - 320 Grams
- Ruwa (ruwan zãfi) - 3/4 Gilashi
- Salt - 0.5 teaspoons
- Man kayan lambu - 4 abubuwa. spoons
- Namomin kaza - 100 Grams
- Ganye albasa, bunch - 1 Kayan
- Pepper da bay bar - 1 Don dandana
- Tafarnuwa - 1 Don dandana
1. Shirya kullu. Man kayan lambu yana gauraye da ruwan zãfi. Muna janye gari, kara gishiri, zuba a cikin cakuda kayan lambu tare da ruwan zãfi, kuma hada abubuwa da sauri a cikin hada. 2. A kan jirgi, matsawa da kullu kuma ci gaba da haɗa shi. Sa'an nan kullu ya yi birgima a cikin Layer. 3. Yanke takardar mai kullu da murabba'ai (kimanin 5 x 5 centimeters, amma zai iya zama babba). 4. Shirya cikawa. Don minti 15-20, bushe namomin kaza, sa'annan ka tafasa su cikin ruwa. A cikin tasa daban, magudana broth. Naman kaza, nada albasa, kuma toya su a cikin foda a cikin kayan lambu. Mun bar cikawa da sanyi. 5. Rabin rabin tablespoon na cika cika tsakiyar square na kullu, ruwa da gefuna da kullu da ruwa. Muna yin triangle, shiga cikin gefuna, ya kamata mu sami pelmen. 6. Muna gasa burodin burodi tare da man fetur, yayinda za mu gasa da gasa a minti 15 a cikin tanda (digiri 200). Yi naman kaza da kuma kara kayan yaji. Mun fitar da kundums da tukwane, da zub da naman kaza da kuma sanya minti na 15 a cikin tanda mai zafi. A tasa yana shirye.
Ayyuka: 4