- takarda furo kuki - 2 guda
- sabo ne namomin kaza - 300 Grams
- gishiri a teku - 1 teaspoon
- black barkono - 1/2 teaspoonfuls
- Bishiyar asparagus - 450 Grams
- lemun tsami bawo - 1 teaspoon
- cuku - gilashin 1
- kirim mai tsami - 1/2 kofin
1. Yi amfani da tanda zuwa digiri 200. Mirgine daya takarda na kullu da kuma yanke shi zuwa 6 kananan murabba'ai. Yin amfani da ƙananan wuka, yi kananan ƙura (1 cm) kewaye da gefuna na gefen kowane gefe. Yi maimaita daidai da takardar gwaji na biyu. 2. Sanya murabba'ai a kan takarda gishiri. Yin amfani da goga, man shafawa da kullu da ƙananan man kayan lambu. 3. Gashin man zaitun a cikin babban kwanon rufi. Yanke namomin kaza kuma saka a cikin kwanon rufi. Ciyar da namomin kaza har sai launin ruwan kasa, sannan ku haye su da rabi gishiri da barkono. Saka namomin kaza a cikin babban kwano da sanyi. 4. Yanke bishiyar asparagus diagonally cikin yanka kuma ƙara zuwa cakuda naman kaza. Zaka iya ɗauka da gishiri da bishiyar asparagus tare da namomin kaza. 5. Ƙara zabin lemun tsami, sauran gishiri da barkono, cakuda cakuda da kirim mai tsami. Dama dukkanin sinadaran tare. 6. Cokali da shayarwa a kan murabba'i na kullu, barin gefuna a gefuna don 1 cm 7. Gasa ga minti 20 zuwa 22. Yanke cikin yanka kuma ku bauta.
Ayyuka: 12