Abin da Kayi Bukatar
- 1 ƙasa ham
- 1 akwati cloves
- Brown sukari
- Gurasar gurasa
Yadda za a yi shi
Wata rana ko biyu kafin ka shirya yin hidima a naman alade , sanya a cikin babban kwalliya maras kyau, idan kana da kyau, to ya dace da ham a. Idan naman alade yana da kyau, gilashin gishiri za su kasance bayyane. Rufe shi da ruwan sanyi kuma bari tsayawa a cikin sa'o'i 24 a dakin da zazzabi, sauyawa ruwa 3 zuwa 4. Idan naman alade ba mai yisti ba, canza sauye ruwa 1 zuwa 2.
Kashegari, yayyafa naman alade a karkashin ruwa mai yalwa don cire duk wani nau'i da barkono .
Yi wanke a cikin ruwa mara kyau. Sanya naman alade a kan raga a cikin babban kwano, ƙara ruwan sanyi don rufe, rufe, da kuma kawo wa tafasa a kan zafi mai zafi. Girgira daga farfajiya, sake warkewa, daidaita zafi don haka ruwa ya tsaya a jinkirta simmer kuma dafa minti 25 zuwa 30 a kowace laban ko har sai naman alade da ƙashi ya kwance; sanyi naman alade a dafa ruwa. Turar da aka yi da tudu zuwa digiri na digiri F.
Ɗauke naman alade daga ruwa, kwantar da ƙwaƙwalwar, da kuma datse mai mai laushi zuwa 1/2-inch. Sakamaka a cikin tsari da ƙwaƙwalwa tare da cloves. Pat a kan wani haske mai haske (launin ruwan kasa da gurasar gurasa shine farfadowa na gargajiya na Smithfield da Virginia ). Sanya naman alade a gefen dutse a cikin kwandon kwanciyar hankali da gasa, an gano shi, minti 45 ko kuma har sai haske yana da kyau. Canja wurin naman alade don cin abinci kuma bari sanyi a kalla minti 20 kafin bauta. A kudancin, ana amfani da waɗannan hamsin a cikin ɗakin dakuna (ko sanyi), amma kusan ba zafi ba. Lokacin da aka sassaƙa, takarda mai launi.
Source: by Jean Anderson & Elaine Hanna (Doubleday)
Rubuta tare da izini.