- Eel - 1 Kilogram
- Carrot - 2 guda
- Bulgarian barkono - 1 yanki
- Tumatir - 3 Kaya
- Zucchini - 2 guda
- Bow - 2 guda
- Tafarnuwa - 2-3 hakora
- Gida - 3-4 Art. spoons
- Man kayan lambu - 150 milliliters
- Salt - 1 teaspoon
- Black barkono foda - 2-3 Pinch
- Dill ganye, faski - 50 grams
muna tsabtace kaza. Muna cire ƙuƙwalwa daga gare ta da gishiri mai girma. An cire fata (ba zaka iya cire shi ba). Mun yanke zuwa guda. Solim. Mun sauke yankakken kwasfa a cikin gari kuma dafa a cikin kayan lambu. Kafin zinariya launi fry sliced da albasarta. Ƙara yankakken barkono da tafarnuwa zuwa albasa. A can mu aika karas. Gaba, ƙara zucchini zuwa gurasar frying. Kayan lambu a yanka kamar yadda kuke so. A gare ni nan don haka. A cikin ta ƙarshe, ƙara tumatir. Idan tumatir cikakke ya kamata ku cire fata daga gare su. Ganye sabbin kayan lambu don 'yan mintoci kaɗan, gishiri da barkono. Idan babu ruwan 'ya'yan itace da shi - zaka iya ƙara ruwa. Yanzu yanke shawara - inda za ku ci gaba da tsari. Za a iya yin gasa a cikin tanda ko kuma a fitar da shi. A kowane hali, kashin ƙasa zai kasance kifaye. A kan kifi ya fitar da kayan lambu mai girma, yayyafa da ganye mai sliced, rufe tare da murfi kuma aika minti na 15-20 ko a cikin tanda, ko a kan kuka.
Ayyuka: 6