Sakamakon asali na sutura ne da kabeji Pekinese

1. Wanke kayan lambu da mangoes sosai. Bada damar yin ruwa ko kuma girgiza samfurori kafin sinadaran:

• mango - 1 yanki (babba, ba overripe)
• barkono yaji - 1 Kayan (kore)
• kabeji Peking - 0.5 guda (ƙananan shugaban)
• mayonnaise - 1 kofin
• vinegar shinkafa ko ja giya - 4 Art. spoons

Umurnai

1. A wanke kayan lambu da mangowa sosai. Bada damar yin ruwa ko girgiza sosai kafin yanke.
2. Mango ya kamata a raba shi, cire shi da kuma yanke dutse a cikin nau'i-nau'i. Don salatin, wani mango na matsakaiciyar yanayin da babban ɓangaren litattafan almara ya fi dacewa.
3. Yi hankali a yayin da za a shafe barkono mai zafi. Mafi kyawun yin wannan a cikin safofin hannu na cellophane. Ya kamata a yanke shi da ƙananan ƙananan yara. Knife da farantin bayan barkono wanke dabam.
4. Ya kamata a yanke itacen Peking a cikin manyan sassa.
5. Mix da marinade daga vinegar da mayonnaise. Idan ya cancanta, ƙara adadin sakamakon ya dandana.
6. Ninka mango da kayan lambu a cikin kwano, zub da marinade, haɗuwa sosai, ba tare da kayar da guda ba, kuma aika zuwa firiji don akalla awa daya. Ku bauta wa sanyi a cikin abincin da aka saba.

Ayyuka: 6