Naman alade da nau'in nama

1. Da farko shi wajibi ne don barkono da gishiri da fillet (mafi kyau dace don alade Sinadaran:

• Naman alade - 500 Grams
• Basil da busassun tsaba - 1 Don dandana
• Tafarnuwa - 1 hakori
• Man zaitun - 30 milliliters
• Cuku (grated) - 3 st. spoons

Umurnai

1. Abu na farko yana da muhimmanci ga barkono da gishiri da fillet (alade mafi kyau ya dace a nan). 2. Fry naman da sauƙi a cikin kwanon frying. Mun damu da tanda zuwa zazzabi na digiri ɗari biyu kuma na minti ashirin da biyar zuwa talatin mun aika da nama a can. 3. Shirya fasto (bambancin arewa). Idan babu pine kwayoyi. A cikin mai daɗi, juya da sauƙi da tsaba (ba cikin foda) ba, ka rushe basil. Yanzu haɗa man zaitun, tsaba, Basil, murkushe tafarnuwa tafarnuwa kuma ƙara uku cakulan cakulan tablespoons. 4. Daga tanda muka sami fillet din, to iyakar ƙara yawan zazzabi a cikin tanda. Ƙara uku tablespoons na grated cuku. 5. Yanke naman nama ta hanyar yanki, a saman pesto. Game da minti goma a gasa karin, ya kamata ya zama blush.

Ayyuka: 4