Baradhada leh toonta Toonta la kariyo ayaa lagu kala duwanaan karaa iyada oo lagu darayo parmesan, kaabajka, basil ee ka kooban. Mar kasta oo ay noqon doonto dhadhanka cusub, waa isku darka cusub. Talaashka leh toonta la dubay waxay leedahay qurux, xitaa macaan, dhadhan qashin ah. Qummanaanta iyo gardarrada ee toonta waxaa lagu qiyaasaa dubista, taas oo siinaysa saxanka digaag gaar ah. Garlic waxaa lagu dubi karaa foornada markaad dubeyso saxan kale. Si aad u noqotid mid jilicsan, waxay u baahantahay qiyaastii 40-60 daqiiqadood 180-200 ° C.
Waxyaabaha ay ka kooban tahay:- Baradhada 1000 g
- Sarayga 1 madaxa
- Butter 40 g
- Saliid 5 g
- Cream 50 ml
- Tallaabo 1 Diyaarso maaddooyinka ugu muhiimsan ee saxanka - bataatada iyo toonta. Garlic ku duubo weelka iyo dubi foornada ilaa jilicsan.
- Tallaabada 2aad Bataat baradhada, iyaga diiri, googo jarjar. Ku shub biyo kulul si ay u daboosho barandhada, cusbo iyo kasoobaxa ilaa inta la kariyey.
- Tallaabada 3 Isku dar toonta, ka soo saar foornada oo sii daa maqaarka, kaliya jidhku waa inuu ku sii jiraa.
- Talaabada 4aad Baradho la dhammeeyey, kariyo baradho la shiiday, ku dar subagga iyo kareemka. Ku dar hilibka ee toonta la dubay ee baradho la kariyey, ku shub dhammaan. Isku day cusbo, haddii loo baahdo, milix.
- Talaabada 5 Bariiska barandhada la kariyey.