Kolifulawa ndi tchizi ndi rusks Okonda Kolifulawa adzalandira mbale iyi. Osalowerera ndale kuti ayambe kulawa, amavumbulutsidwa apa kwathunthu. Kuonjezerapo, mbaleyo idzadabwa ndi mitundu yosiyanasiyana ya zosakaniza: zokoma ndi zotanuka kabichi, osokoneza, amasungunuka tchizi. Mowa ndi caraway mbewu zabwino kwambiri mthunzi kabichi. Mazira anatenga lalikulu. Ndinkaphika mbale m'basi imodzi, komwe ndinapanga kabichi. Ngati mbale salola kuloledwa koteroko, kabichi iyenera kutumizidwa ku mbale yophika yapadera itatha. Pofuna kukonza zinyenyeswazi, mikate iyenera kuikidwa mu uvuni kwa mphindi 15 kutentha kwa 180 ° C. Kuwonjezera pa parsley, mbale iyi ikhoza kutsanulidwa ndi kirimu wowawasa atatumizidwa.
Zosakaniza:- Kabichi mtundu 1000g
- Mchere 5 g
- Parsley watsopano 20 g
- Nsabwe za mpiru French (ndi tirigu) 1 tbsp. l.
- Mazira nkhuku 3 ma PC.
- Cuminum youma 1 tsp.
- Mowa wambiri 200 ml
- Tchizi wolimba 250 g
- Butter 40 g
- Mkate woyera 170 g
- Mpendadzuwa wothira mafuta 10 ml
- Gawo 1 Konzani zofunikira zofunika: kolifulawa, mazira, tchizi, masamba, zonunkhira ndi mkate.
- Khwerero 2 Tsitsani kolifulawa, sungani mu inflorescences. Mu brazier, sungunulani batala, yikani masamba. Mu batala wotentha, kabichi wotsika, kuwonjezera chitowe, mwachangu nthawi zambiri zimayambitsa. Khalani pambali.
- Gawo 3 Mu mbale, samenya mazira mosavuta, kuwonjezera mowa ndi mpiru, ndi mchere. Muziganiza.
- Gawo 4 Yonjezani mkate ku kabichi, dulani cubes 1x1 masentimita ndipo musanawonongeke mu uvuni.
- Gawo 5 Yonjezerani tchizi, diced.
- Gawo 6 Sakanizani ndi kutsanulira chisakanizo cha mowa, mazira ndi mpiru.
- Gawo 7 Kuphika popanda kuphimba kwa mphindi 30 pa 180 ° C. Pamene mutumikira, kongoletsani mwatsopano parsley.