- I-kekichi ye-Peking - 100 i-Gram
- Inkomo yenkomo yengulube - 300 Grams
- I-inkukhu yenkukhu-i-1 piece
- I-sweet pepper - i-1 piece
- Pepper kunye netyuwa - - Ukunambitha
- Iigrasi ezihlaza - 100 igrama
- I-oli yevuno - i-30 milliliters
1. Ukulungiselela ama-cutlets okukhawulezayo, faka amaqanda aluhlaza kwizinto ezenziwe ngokulungeleleneyo, (inyama engaphambi kokugqithwa ingagaya okanye ithengwe ngokusesikweni kwisitolo), ngoku i-salted encinci kwaye ifake iziqholo. Ukudibanisa kakuhle kunye nokudikibala, kufuneka ibe yi-viscous and thick. 2. Siza kumanzi emanzini nakwiifom ze-cutlets. Siya kushushu i-pan yokucoca ngeoli yelanga kunye nemizuzu yesibhozo, kwicala ngalinye lifake ama-cutlets. Umlilo kufuneka ube mncinci. Ukugqithisa ioli yeglasi, nquma i-patties kwisitya. 3. Gcwalisa ii-peas ezibilisiwe ngamanzi abilayo. Imizuzu elishumi emanzini atshisayo sigcina ii-peas eziluhlaza size siphule amanzi. 4. Geza i-pepper e-sweet and cut it with straw or ringlets, isiqingatha sesangqa usike iklabishi yaseTshayina. Hlanganisa i-tomato uze uyinqumle kwiingcezu okanye iinkcawu. 5. Faka i-cutlet kwisitya, ufake iifayili ezihlaza kunye nemifuno apha, engeza i-mayonnaise encinci okanye ukhilimu omuncu.
IiNkonzo: 6