- Amaqanda - amaqhekeza angama-10
- I-onion peel - 2 iikhopu
- Amanzi - 1 Liter
Amaqanda enkukhu athatyathwa efrijini kuqala kwaye ashiywe kwindawo yeqondo lokushisa ukwenzela ukuba ngexesha lokupheka apheli. Iifuni ze-anyanisi zihlambulukile. Sifaka iifumba kwisikhwama, sitshize amanzi, sisa emathunjini uze upheke malunga nemizuzu eyi-10. Ukuze udwebe amaqanda nge-husk ye-anyanisi, kwanele ukwehlisa amaqanda amhlophe ekhatyulwa kwamagumbi e-anyanisi uze upheke uze ulungise amaqanda. Nangona kunjalo, siya kwenza amaqanda ngamaphetheni ahlukeneyo. Ngokomzekelo, ukupenda amaqanda e-Easter kuma-specks, kufuneka unamise iqanda eliluhlaza uze ugobe ngelayisi eyomileyo. Emva koko gquba iqanda kunye nerayisi ehambisana nayo kwi gauze okanye kapron (unganqumla i-pantyhose), udibanise iziphelo ngentambo. Faka amaqanda kwi-anyanisi umhluzi uze upheke uze wenze. Ngeentlobo zamaqanda ezinemibala, ungazama ngokubanzi njengoko uthanda. Ngokomzekelo, unokwenza umzekelo kwifom yesityalo. Yenzelwe ngale ndlela: kwiqanda elincinci nelisileyo, sibeka iqela lesityalo (ndine-parsley). Sifakwe kwiyiloni okanye i-gauze, siqinisa iiphelo. Upheke uze ulungele umhluzi we-anyanisi. Amaqanda ayenziweyo Ndiyincoma ukuba ndigcobe ngeoli yezityalo ukukhanya okukhulu. Ngokufanayo, unokwenza nayiphi na iphethini kwiqanda.
IiNkonzo: 10