- Alkama na gari - 230 Grams
- margarine - 150 grams
- kwai - 1 yanki
- citric acid - 0.5 Pieces
- gishiri - 2,5 Gram
- ruwa - 80 milliliters
- kifi caviar - 100 Grams (za'a iya maye gurbin da salmon ketu ko salmon -100 g)
- Butter - 50 Grams
- kokwamba - 1 yanki
- tumatir - 1 yanki
- Dill Dill da Faski - To dandana
A cikin ruwa, mun narke acid citric da gishiri. Ƙara kwai, gari kuma ku tsoma kullu har sai da santsi, mirgine shi a cikin kwano, rufe shi da zane kuma ya tsaya don minti 20-30 don kumburi. Margarine yanke zuwa kananan guda, yayyafa da gari (18 g) da kuma Mix. Sanya margarine a firiji. Yanzu bari mu sa kullu. Rubuta shi a cikin hanyar faɗin wuri, a tsakiyar mu sa margarine kuma kunsa shi a matsayin ambulaf. Yayyafa teburin da gari ku mirgine kullu a cikin madaidaici. Kunna gefuna zuwa tsakiyar kuma tanƙwara kullu a cikin rabin. Sanya kullu a cikin injin daskarewa don rabin sa'a. Muna juyawa kuma ninka sake. Kuma sake saka a cikin firiji. Muna sake maimaita hanya. Don hana kullu daga yin motsi a lokacin sanyaya, ana iya sa shi a cikin zane mai tsabta. Lokacin da ake shirya kullu, mirgine shi a cikin rami mai zurfi na 0.5-cm.Kashe kayan da suke da diamita na 4-6 a madaidaiciya mai kwakwalwa.Mu sanya rabin abincin a kan takardar da aka shafe da ruwa, kuma man shafawa gefuna tare da kwai. Don rabin rabi, yanke tsakiya tare da ƙananan ƙarami kuma sanya abin da aka ɗauka a kan greased wuri domin gefuna ya dace. Lubricate surface tare da kwai, ba tare da taɓa gefuna. Gasa ga minti 25-30 a zafin jiki na 250-260 digiri. Kafin bautawa, cika caviar tare da caviar ko kifi salted (salmon salmon ko salmon). An shirya matakan da aka shirya a kan kayan abinci, an yi masa ado da man shanu, cucumbers, tumatir.
Ayyuka: 20 kwakwalwa.