- White namomin kaza - 0,5 Kilogram
- Pasta - 300 Grams
- Bow - 1 yanki (Idan kwararan fitila ba su da yawa - ɗauki biyu.)
- Man kayan lambu - 2 abubuwa. spoons
- Cream - 200 Milliliters
- Gida - 1 Art. a spoonful
- Salt - Don dandana
- Ƙasa barkono - To dandana
- Nutmeg - Don dandana
Idan kayi amfani da namomin kaza mai tsabta - tsabtace su daga ƙasa da ciyawa mai laushi, yanke wuri mai tsanani da lalacewa, wanke, bushe kuma a yanka cikin cubes ko faranti. Idan an bushe namomin kaza - zuba su da ruwan zãfi na rabin sa'a, sa'annan a jefa shi a cikin colander kuma bari ya bushe. A halin yanzu, tafasa da taliya - dan kadan fiye da rabin-dafa shi, don haka cikin cikin taliya ya kasance ma dan kadan. Ƙananan sirri - bayan minti uku bayan ka aika da manna a cikin kwanon rufi, kashe wuta. Bari manna na minti 10 tsaya a cikin ruwa mai zãfi kuma sama da damshi kamar yadda ake bukata. Sa'an nan kuma ɗana ruwa, ƙara dan man zaitun kuma girgiza kwanon rufi sau da yawa. Kwasfa albasa, a yanka a kananan cubes. Sauke albasa a cikin cakuda kayan lambu da man shanu akan zafi mai zafi. Da zarar ya zama zinari - ƙara namomin kaza kuma toya har sai ja. Domin kada ku ƙona, kuna buƙatar motsawa tare da spatula. Sanya. Warke sama da cream. Sanya gari, gishiri, kayan yaji a cikinsu. Dama sosai da kuma rub duk lumps. Tare da zane mai zurfi, zuba kirim a cikin kwanon frying. Ci gaba da motsawa ya kawo miya mai naman kaza ga yawancin kirim mai tsami. Aika manna a cikin kwanon rufi, motsawa. Yada manna da porkini namomin kaza a kan faranti. Gilashin farin giya cikakke ne ga wannan tasa!
Ayyuka: 4