- I-Egg Yolk - I-1 Piece
- Iigwele - 25 Grams
- I-anyanisi - Amacandelo amathathu
- Umgubo wengqolowa - 1 kilogram
- Ama-Champignons - ama-Grams ayi-800
- Ityuwa - 2 iispuni
- Ioli ehlaza-150 milliliters
- Amanzi - 500 Milliliters
1. Inhlama iphekwe ngaphandle kweyiphi i-debris. Kwisitya, khanyisa imvubelo (yintsha kuphela), faka amanzi afudumele kunye neoli yezityalo, udibanise kakuhle. Hlanganisa umgubo ohlanjululwayo, uxoke inhlama. Yenza inhlama uze udibanise ezandleni zakho. Ngelweleni okanye ithawula, gubungela inhlama, kwaye imizuzu engama-40 sifaka ukuya kwindawo efudumeleyo. 2. Nangona inhlama ifanelekile, lungiselela ukuzaliswa: sihlambulula kwaye sinqumle ama-mushrooms (amancinci amancinci). Gaya i-anyanisi. Amakhowa aya kudlula njengama-mushroom kunye nama-mushroom ehlathi. 3. Hlaza i-pan ye-anyanisi, yongeza amakhowe kunye ne-stew imizuzu eyi-15 isimbozo sivaliwe. Ama-mushroom kufuneka aphephe. 4. Xa inhlama sele isondele, yihlule ibe ngamacandelo amabini (kubalulekile ukuba enye inxalenye yesibini). Ngobukhulu bephepha lokubhaka, gubungela inqwaba yehlama kwikhekhe. Lubricate i-pan ngeoli yemifuno, kwaye ubeke ikhekhe kuyo. Cinezela ngokukhawuleza ikhekhe kwi-tray. Ama-mushroom adibeneyo asasazeka kwikheke, ngokusasazwa ngokusemthethweni phezu kwekhekhe (malunga no-1 cm ubude ekhohlo). 6. Sigubha enye ikhekhe, sigubungele ukuzaliswa, kwaye sibamba iindawo. I-yolk yolk grease. Phantse iyure, emlilweni omncinci upheke i-pie, uguquke rhoqo. Emva koko uyisuse ehovini uze uyikhulule.
IiNkonzo: 8