Kuna buƙatar:
- Almehas - 1 kg;
- faski - dandana;
- Tafarnuwa - 3 hakora;
- man zaitun - 2 tbsp. l;
- White busasshiyar giya - 100 ml.
A cikin yanayin halitta, waɗannan seashells wuce kansu ruwa mai ruwa, don haka kuna buƙatar cire shi. Don yin wannan, pre-soam da ɗakunan ruwa a cikin ruwan gishiri mai sanyi tsawon minti 30, sannan sai a yi kurkura sosai a ƙarƙashin ruwan sanyi. Kananan tafarnuwa da faski.
Man tare da man zaitun a cikin babban kwanon rufi da ƙara tafarnuwa, da minti daya - faski. Soya na tafarnuwa na mintina biyu, motsawa, sannan ƙara almehas. Zafi da kwanon rufi har sai sun buɗe, kuma nan da nan suka zuba farin farin giya.
Bayan 'yan mintoci kaɗan daga baya, lokacin da duk barasa ke bushewa, Almehas a shirye. Idan tekuna na bawo ba su buɗe ba, to, babu irin waɗannan kofe na irin waɗannan misalin. Ku bauta wa tare da miya a cikin farantin zurfin abinci cikakke tare da tablespoon. Af, akwai wata hanyar cin abinci: ɗauki abin da ke kewaye da sash, tsalle daga miya da cin abinci tare da miya tare da kuzari tare da miya, da kyau, jefa.
Sauran girke-girke don kallonmu na Chef a shafi na Facebook.