- Baradhada 600 gr;
- Butter 50 g;
- Ukunka digaaga 2da nooc;
- daqiiqda 2 daqiiqo oo bur ah. l.
- saliidda gabbaldayaha 1 tbsp. l.
- Mushrooms 30 gr;
- basal 1 pc;
- Caatada labeen 100 gr;
- Cunnooyinka buskudka ah ee rootiga ah 50 gr;
Diyaarinta:
1. Dufan barandhada la kariyey, biyaha daadi, oo ka bax bataatiga dhawr daqiiqadood ee qalajinta. Dabadeedna kala bixi. Sababta keentay in aad u qabow, ku dar 1 tbsp. beedka oo saliid ah, 2 jaallo ah, 2 tbsp. malqacadaha oo bur ah, si taxadar leh u duub oo dhan jarjar cutlets.
2. Isku dar labeenta ama burka dhirta iyo isku shiil labada dhinac ee dufanka. Laakiin kuwa ugu faraxsani waxay ku jiraan maraqa maraqa. Wixii diyaarinta, boqoshaada la qalajiyey waxaa lagu buufiyo biyo karkaraya, si fiican biyo raaci, ku shub 2 saacadood biyo qabow, ka dibna ku kari ilaa 50 daqiiqadood biyo yar. Mushrooms si aad u hesho, si yaryar u iyaga, iyo ka daadi maraq.
3. Si yaryar u jar baska, oo walaaq, ku dar subagga, ku dar boqoshaada iyo isku shiil. In digsi kale, bur sabuuradda waa in lagu diiriyaa midab huruud ah, ka dibna ka qaad kuleylka, ku shub maraq fudud, kareyso, maraq likaha, isku dar boqoshaada oo karkariyo maraqa 10 daqiiqo, ku dar milix iyo qanjaruuf oo ah basbaas dhulka ku dhadhan.
4. Ka hor intaadan dabka ka saarin, ku rid kariimka labeen.
5. Cutlets baradho si aad ugu shubtid Suugaanta diyaarsan ka hor inta aanad u adeegin miiska.