Tabbas, hatsi gabaɗaya sun fi kyau a gare ku fiye da takwarorinsu masu ladabi - oh sannu a can, farar shinkafa. Amma wa muke wasa? Suna rasa hakan Ban san me ba yum factor. Wataƙila saboda mun dafa su duka ba daidai ba ne. Anan, mahimmin mataki don yin hatsi gabaɗaya mai daɗi.
Tafasa hatsin ku: Dafa hatsinku - shinkafa launin ruwan kasa, quinoa ko sha'ir - kamar yadda kuke saba a cikin ruwa ko ruwa har sai al dente. Sa'an nan kuma, a zubar a cikin colander don cire duk ruwa. Kuna son hatsin ku ya bushe don mataki na gaba, don haka ki shafa da tawul ɗin takarda kuma.
Kuma yanzu, da karkatarwa: Ƙara babban tukunyar tukunya zuwa matsakaici-high kuma ƙara mai lafiyayyen zabin zabi - man zaitun, man veggie ko ghee. Kada ku kasance mai rowa. Yayin da man ya yi nisa, jefa kayan kamshi da ganyen da kuka fi so don dandano. A ƙarshe, ƙara busassun hatsi a cikin lebur mai laushi a kan kwanon rufi kuma saka su da cakuda. Dama har sai zinariya kuma a cikin minti, za a dafa su zuwa cikakke.
Ahhh, yafi kyau: Muna ba da tabbacin ba za ku sake jin tsoron cin dukan hatsi ba.
MAI GABATARWA: Sirrin Sake dumama shinkafar da ta bari (Don kada ta tsotse)
