Ganyen Kwai a Gilashin

Na daɗe ina son mai tsara Bauhaus Wilhelm Wagenfeld. A cikin 1933 ya ƙera mai dafa abinci na Wagenfeld don Jenaer Glaswerk Schott (yau Zwiesel Kristallglas). Na gan shi lokaci zuwa lokaci a kasuwannin ƙulle, amma koyaushe ina samun farashin astronomical.

Amma har yanzu ana yin tukunyar kwai a yau kuma kwanan nan na sami biyu daga cikin waɗannan masu dafa abinci masu sauƙi da maras lokaci daga abokai. A cikin waɗannan ƙananan abubuwa za ku iya yin mafi kyawun kwai.

Kuna iya amfani da shi a cikin tanda, a cikin microwave (bana buƙatar shi) da kuma a cikin tukunya a cikin wanka na ruwa. A cikin tanda da kuma a cikin microwave ya kamata ku cire masu rataye, suna shan wahala sosai a can. Gilashin murfi sun isa. A cikin wanka na ruwa a cikin tukunya za ku iya barin rataye a kan, wanda kuma ya sa ya fi sauƙi don fitar da su.

Ba zato ba tsammani, kyawawan abubuwa sun zo da girma dabam dabam. Af, zaka iya amfani da ƙananan kwalba na Weck idan suna da murfi ɗaya.

Preheat tanda zuwa digiri 180 da man shanu da Wagenfeld Egg Boiler da kyau. Shirya kwanon rufi na tanda kuma kawo ruwa zuwa tafasa a lokaci guda.

Yanzu zazzage kwai a cikin kowane tukunyar tukunyar kwai, lallai gwaiduwa ya kamata ya kasance cikakke. Yanzu ƙara lemun tsami thyme da barkono da gishiri kadan. Mix da Parmesan tare da mustard (zaka iya amfani da kowane ganye mustard) da kirim.

Yada cakuda Parmesan tsakanin tukunyar kwai guda biyu sannan a sanya murfin akan tukunyar kwai. Yanzu sanya tukunyar kwai a cikin kwanon da ba ya hana tanda kuma a zuba tafasasshen ruwa har zuwa kusan. 1 cm ƙasa da gefen sa'an nan kuma bar shi ya saita a kan shiryayye na tsakiya don kimanin. Minti 12-14. Fararen kwai yakamata a datse, kwai ya zama mai laushi kamar kakin zuma.

A ƙarshe, a yi ado da ɗanɗanon lemun tsami thyme.