- Carp - 1 chidutswa (1.5-2 makilogalamu)
- Lemu - chidutswa chimodzi
- Karoti - chidutswa chimodzi
- Wweramitsani - zidutswa ziwiri
- Champignons - 500 Gramu
- Zakudya zonona - Kulawa
- Mafuta a nsomba, mchere - Kulawa
1. Tsamba bwino, chotsani m'mimba ndikutsuka bwino. Finyani madzi kuchokera mu mandimu ndipo kabatikani madzi ndi madzi kunja ndi mkati. Komanso ikani nsomba ndi mchere, tsabola ndi zonunkhira za nsomba. Mulole iye agone pansi ndi promarinuetsya. 2. Peel anyezi ndi kaloti. Dulani anyezi mu mphete zatheka. Kabati kaloti. Bowa finely kuwaza. Kutenthetsa mafuta mu poto yophika ndi mwachangu anyezi. Onjetsani kaloti. Pamene karoti ndi yofewa, ikani bowa. Pa sing'anga kutentha, mwachangu mpaka bowa wokonzekera bowa. 3. Mukati, perekani katsamba ndi kirimu wowawasa ndikudzaza ndi nyama yamchere. Sewani mimba ya nsomba ndi ulusi. Inu mukhoza, ndithudi, kukaniza mimba ndi zofupa zamano, ndi mofulumira. Koma, ndikuwopa, ndi izi, madzi onse angathe kutuluka. Kumbuyo kwa nsomba kumapangitsa kuti zinthu zisinthe. Dot perekani nsomba ndi kirimu wowawasa ndi kuvala chophika chophika. Lemu saga magawo ofiira ndi kuika muzolowera. 4. Carp idzaphika mu uvuni kwa ola limodzi. Ovuni amawoneka bwino kwambiri pasadakhale madigiri 180. Pa kuphika, tenga nsomba kawiri ndikudzola mafuta ndi kirimu wowawasa. Ndibwino kuti mutumikire nsomba ndi masamba atsopano. Zokongola ndi zokoma.
Mapemphero: 6-7