- kwai na kaza - 3 guda (Boiled)
- tumatir - 2 guda (sabo ne)
- hanta alade - 70 grams (dafa shi)
- faski - 1 Glass (yankakken)
- mayonnaise - 2 Art. spoons
1. Kufa qwai. A wanke tumatir kuma a girgiza cikin ruwa. 2. Daga ganga kowane tumatir yanke wani - zai zama wani "hat" naman kaza. Tsaftace tsaba da gonaki, barin bango na kayan lambu kawai. Kwana daya an yanke a cikin rabin fadin. Ga wasu biyu, yanke kawai kasa. Yi hankali a wanke gwaiduwa. 3. Rubin lafa a kan babban maƙala. Mix tare da yolks da mayonnaise, gishiri don dandana kuma kara har sai da santsi. 4. Guda faski a cikin manyan ƙananan kuma ƙara zuwa tasa, wanda za ku bauta wa "namomin kaza". 5. Cuff da qwai. A hankali sanya su a kan faski. Sa'an nan kuma shafa man ƙanshin ƙwayar kwai-hanta tare da ƙananan ɓangarori na "huluna" kuma ya sanya su a kan "kafafu" da aka shirya. Anyi! Za ku iya bauta wa teburin!
Ayyuka: 2