- Oli ea oli ea li-milliliters tse 30
- Khutsa - sekoahelo se le seng
- Konofolo - 1 Leino
- Pepere ea Bulgaria - 1/2 likarolo
- Li-champignon - 100 Grams
- Nama ea kolobe - ligrama tse 750
- Lerumo - 25 Grams
- Meroho ea limela - limilione tse 600
- Veine e khubelu - lilithara tse 30
- Ananese e nang le Canned - 450 Grams
- Letsoai le Pepper - - Ho latsoa
1. Khaola nama ea kolobe ka li-cubes. Anyezi e khahloa hantle. Hlapa konofolo. Etsa pepere, tlosa peo 'me u tšele. Heat 1 tbsp. oli ea mohloaare ka pitsa e monate ka mocheso o mofuthu. Kenya liiee tse khethiloeng le konofolo mme u chesoe ka metsotso e 2-3 ho fihlela e le bonolo. 2. Eketsa pepere ea Bulgaria le li-mushroom le ho pheha bakeng sa metsotso e 'ngoe ea 1-2. Fetisetsa sejana sa ho baka. 3. Fafatsa nama ea kolobe ka phofo. Tsela e bonolo ka ho fetisisa ea ho etsa sena ke ho beha phofo le nama ea kolobe ka mokotla oa polasetiki le ho e sisinya. Preheat e 'ngoe ea tablespoon. botoro ka skillet ebe o eketsa nama ea kolobe. Fry ea nama ea kolobe ho fihlela e rohakana. 4. Kenya phaenepo ka lero le monate ebe u hlohlelletsa hantle. Tšela moro, veine e khubelu le li-seasoning, kopanya hantle 'me u tlise pheha. E-ea ho sejana sa ho baka. 5. Koahela sejana sa ho baka 'me u phehe ka ontong ka mocheso o tlaase ka lihora tse 4 ho isa ho tse 3, o susumetsa ka linako tse ling. Sebeletsa tafoleng ka mokhoa o monate oa litapole, litapole tse patisitsoeng kapa meroho.
Litšebeletso: 6