- Balsamic vhiniga - 20 milliliters
- Tsvuku tsvuku tsvuku - 4 zvidimbu
- Nhamba yakasvibirira yeperesi - zvidimbu 7
- Basil Akaoma - 1 teaspoon
- Munyu - 1 teaspoon
- Shuga - 5 Gramu
- Garlic - 4 Zvikamu
- Juice juice - 20 milliliters
- Mafuta omuorivhi - 20 milliliters
1. Chokutanga pane zvose, simesa uye woma pepper. Itai pairi, gadzira huni yehuni kusvika mazana maviri degrees (grill mode) uye bheka. 2. Bika kwemaminitsi makumi maviri. Ganda pa pepper richakurira uye munzvimbo dzacho richafukidzwa nekupisa. Mushure mokunge pepper yose yakanyatsoiswa muhomwe. 3. Zvino zvakakosha kusungira bhegi rakanyatsosimbiswa uye kutora maminitsi makumi matatu kutonhorera. Saka pepper ichava nyore kwazvo kubvisa ganda. Isu tinochenesa: tora tambo nezvose zvisikwa, chengetedza pepper pacho. Mune imwe mudziyo, dhonza jisi, bvisa peel, bvisa mbeu yakasara. 4. Tichazotora marinade. Tichazadza garlic uye tigoivhunga muzvidimbu zviduku. Muchiri pecake pepper pepper, shuga, munyu uye basil. Kana pane bhuvhu idzva, zvino ichakodzera pano zviri nani. Icho chinongofanira kupera uye kusanganiswa nekarlic yakagurwa. 5. Wedzera jisi pepper (manapuni mana), jisi remonimu, balsamic vhiniga nemafuta emuorivhi kunosanganiswa kusvika kumarara. Tinovhenganisa zvose zvakanaka. Maoko, zvitatu kana zvina, zviparadzanisa pepper uye uwedzere zvidimbu munzvimbo yakadzika. Uine marinade, mvura imwe neimwe yega uye uise garlic. 6. Nefirimu yezvokudya, tinomesa ndiro uye tinobvisa awa maawa matanhatu mufiriji. Usati washumira, pepire zvishoma pane ushuzha.
Kushumira: 2