- Uhlaza - 320 Grams
- Amanzi (amanzi abilayo) - 3/4 iGlasi
- Iityuwa - 0.5 iispuni
- Ioli yefuno - 4 izinto. iipuni
- Amakhowe - 100 iigremu
- I-anyanisi eluhlaza, i-bunch - 1 Piece
- I-Pepper kunye namagqabha e-bay - 1 Ukunambitha
- I-Garlic - 1 Ukunambitha
1. Lungiselela inhlama. Ioli yefuno ixutywe ngamanzi abilayo. Siphula umgubo, songeza ityuwa, uthele umxube weoli yemifino ngamanzi abilayo, kwaye udibanise yonke into ngokukhawuleza. 2. Kwibhodi, tshintsha inhlama uze uqhubeke udibanisa. Emva koko inhlama igqityiwe kwisitye esincinci. 3. Yinqumle iphepha leentlama ngeekwere (malunga ne-5 x 5 cm, kodwa ingaba enkulu). 4. Lungiselela ukuzaliswa. Imizuzu eyi-15-20, yomisa amakhowe omisiwe, uze ubilise ngamanzi. Kwisitya esisodwa, gcoba umhluzi. Gweba ama-mushroom ngokukhawuleza, gcoba i-anyanisi uze uwakheke epanini lokucoca kwioli yezolimo. Sivumela ukugcwalisa kupholile. 5. Isiqingatha sesipuni sokugcwalisa sigcwalise phakathi kwesikwere senhlama, manzi emaphethelweni enhlama ngamanzi. Senza unxantathu, sidibanise imida, sifanele sifumane i-pelmen. 6. Siyabhaka ibhoyi yokupheka ngeoli yezolimo, ubeke i-curd bese ubhaka imizuzu eyi-15 kwi-oven (200 degrees). Lungisa umhluzi wamakhowe uze ungeze iziqholo kuwo. Sibeka iigandums ngeembiza, uthele umhluzi we-mushroom kwaye ubeke imizuzu eyi-15 kwisitulo esishisayo. Isitya sikulungele.
IiNkonzo: 4