John Myers
Contents
show
Sinadaran
- 12 yanki barkono barkono, sabo
- 0,5 yanki Paprika, ruwa
- 1 yanki Jan Albasa
- 2 yanki Gangar tafarnuwa
- 2 tablespoon Dark balsamic vinegar
- 1 teaspoon sugar
- Water
Umurnai
- Girbin chilli ya yi kyau musamman a wannan shekara. Ba na so in bushe kwas ɗin don haka na zo da ra'ayin yin man kayan yaji wanda za a iya amfani dashi don miya, miya, kayan lambu da sauransu.
- Cire igiyoyin maniyyi da kernels daga kwas ɗin - ban da guda huɗu. Kwasfa albasa da tafarnuwa. Yi haka da barkono.
- Yanzu a yanka komai a kananan cubes, sanya su a cikin wani kwanon rufi da kuma zuba ruwa a kansu. (Kada a rufe shi gaba daya.) Saka murfin kuma ya yi zafi a kan zafi kadan na kimanin minti 20.
- Add vinegar da sukari da finely puree cakuda da sihiri wand.
- Cook kuma a kan murhu a kan zafi kadan har sai an sami daidaiton da ake so.
- Zuba yawan zafi a cikin ƙananan, gilashin da aka wanke da zafi kuma rufe nan da nan. Tafasa a cikin tanda a kimanin digiri 80 na kimanin awa daya.
- Dangane da shawarar Regine, ga wata tukwici: Idan kuna da kwasfa masu zafi sosai ko hannayen taushi, yana da kyau a yi aiki tare da safofin hannu na yarwa, in ba haka ba har yanzu za ku sami wasu chilli na kwanaki.
Gina Jiki
Aiki: 100gCalories: 41kcalCarbohydrates: 10g
