Ophaya ngamakhowe nelayisi
Ugwayi:
- 800 amagremu kafulawa;
- 50 amagremu imvubelo fresh;
- 300 amagremu imajarini;
- 0,6 amalitha obisi;
- Usawoti kanye noshukela ukunambitha;
- 4 isikhuphasha;
- 40 amagremu of ibhotela namafutha yemifino ukubhaka.
Ukugcwaliswa:
- 200 amagremu omisiwe noma 400 amagremu amakhowe fresh;
- 2 ama
- 4 wezipuni imajarini
- Amagremu angama-100 elayisi eliphekiwe
- Pepper nosawoti ukunambitha
Okokuqala udinga ukuxova inhlama usebenzisa izithako ezichazwe ngenhla. Ngemva kwalokho, imbozwa nge-napkin, futhi ibekwe endaweni efudumele ngenjongo yokuvutshelwa. Ngemva kokuphakamisa inhlama, kufanele ixove, ilinde ize iphakame okwesibili, bese uxova futhi.
Endabeni yokusebenzisa amakhowe omile, kufanele ahlanzwe kahle, bese athululelwa ngamanzi, futhi avumele ukuthi aphuze cishe isigamu nengxenye kuya emahoreni amabili. Ngemva kwalokho, ayabiliswa futhi adluliselwe nge-grinder yenyama. Ngesikhathi esifanayo, u-anyanisi uyahlutshiwe, ugezwe, uqotshwe kahle futhi uthoswe kancane. Khona-ke amafutha yemifino yengezwa epanini, futhi yonke ingxube ithosiwe imizuzu engu-3-5. Amakhowe ano-anyanisi apholile, ezinye izithako zengezwa kubo, konke lokhu kuxutshwe.
Ngemva kwalokho, inhlama inqunywa ibe yizicucu, ezibuye zigoqwe zibe amaqebelengwane amancane. Cishe izipuni ezimbili zokugcwalisa okuphumela zibekwe phakathi kwekhekhe elinjalo. Emaphethelweni ekhekhe ancitshiwe, futhi phakathi kuhlala kuvuliwe. Ngemuva kwalokho, i-pie ephumela ibekwe ebhodini lokubhaka, eligcotshwe ngaphambili ngamafutha emifino, futhi livunyelwe ukuma imizuzu engu-15.
Lapho i-pie igxiliwe, igcotshwa nge-yolk phezulu, futhi ibhakwa kuhhavini elushisayo ngaphambi kwama-degree angu-200 cishe imizuzu engu-20-25. Ngemva kokupheka, zigcotshwa ngebhotela.