- Ioli yeoliva - 1 Ukunambitha
- I-Chicken Breast - ama-Gram ayi-600
- Ityuwa - 1 Ukunambitha
- I-kekichi ye-Peking - i-Grams ayi-200
- Iigali - ii-2 IiSlices
- I-Kohlrabi - 150 iigremu
- I-cheese, ii-pigtails - 150 i-Gram
- I-Radish - 150 Grams
1. Sihlamba intsasa yenkukhu kwaye siyimitha emashumi mane anesihlanu okanye emihlanu siyibeka ukuba ibilise ngeqabunga le-laurel kunye nepelepele, sidibanisa khona iinjongo kunye ne-anyanisi. Xa inyama iphekwe, maye epholile ngqo emlanjeni, uze uhluthe isikhumba uze uhlukanise inyama emathanjeni. Sinqumla inyama kwiikerubhi ezinkulu. 2. Ukulungiselela isaladi yesaladi kungcono ukuthatha ubukhulu obuphakathi, kodwa bunzima. Ingundoqo imele ibe mhlophe ngelayiti. Gcoba isilayi kwaye usike ngeesongo. 3. Sifaka i-pigtail yetshizi yokutshaya kwaye siyinqumle ibe ngamaqhezu amancinci. Sebenzisa apha unako kunye nomsekisi otshaya ushizi. 4. Sithatha iklabishi yePeking kumaqabunga, hlamba, vumela amanzi aphephe ngokupheleleyo. Emva kokuba amanzi aphephe, sinqumla iklabishi ibe yimichilo emincinci. 5. Ukususela kwi-peel sihlambulula i-kohlrabi, kwaye sinqumle kwi-straw egciniweyo (unokubonga kwi-grater enkulu). 6. Kwisitya, xuba imifuno etyongwe, ushizi nenyama. Yongeza apha i-garlic eqoshiwe, yongeza ityuwa, yongeza ioli yeoli, uxube. Yongeza i-parsley encinane.
IiNkonzo: 4