ﺧﻤــــــــــــﺮﺓ ﺍﻟﺼﻨــــــــــﺪﻝ
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ﺍﻟﺮﻳﺤـــــﺔ ﺍﻟﻨﺎﺷـــــﻔﺔ : -
ﻧﺼﻒ ﻛﻴﻠﻮ ﺻﻨﺪﻝ ﻣﺴﺤﻮﻥ ﻧﺎﻋﻤﺎ
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ﻭﻗﻴﺔ ﻣﺴﻚ ﻣﺴﺤﻮق
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ﺭﺑﻊ ﻭﻗﻴﺔ ﺿﻔﺮﺓ
( ﺗﻨﻈﻒ ﺍﻟﻀﻔﺮﺓ ﻣﻦ ﺍﻟﻠﺤﻢ ﻭﺗﻐﺴﻞ ﺟﻴﺪﺍ ﺛﻢ ﺗﺤﻤﺲ ﻋﻠﻰ ﻧﺎﺭ ﻫﺎﺩﺋﺔ ﺛﻢ ﺗﺴﺤق ﻧﺎﻋﻤﺎ)
ﺍﻟﺮﻳﺤــــﺔ ﺍﻟﺴـــــﺎﺋﻠﺔ -:
ﻓلورﺩﺍﻣور
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- ﺻﺎﺭﻭﺥ -
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ﺳﻮﺍﺭ ﺩﻱ ﺑﺎﺭﻳﺲ
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- ﺻﻨﺪﻟﻴﺔ
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ﻃﺮﻳﻘﺔ ﺍﻟﺘﺤﻀﻴﺮ
ﺗﺨﻠﻂ ﺟﻤﻴﻊ ﺍﻟﻤﻮﺍﺩ ﺍﻟﻨﺎﺷﻔﺔ ﻣﻊ ﺑﻌﻀﻬﺎ ﻓﻲ ﻭﻋﺎﺀ ﻭﺗﻌﺠﻦ ﺑﺎﻟﺼﻨﺪﻟﻴﺔ ﻭﺗﻠﺼﻖ (ﺗﻠﺦ ) ﻋﻠﻰ
ﺟﻮﺍﻧﺐ ﺍﻟﻮﻋﺎﺀ ﺍﻟﻤﺴﺘﺪﻳﺮ ﻭﺗﺪﺧﻦ ﺑﺎﻟﺸﺎﻑ ﻓﻲ ﻧﺎﺭ ﻫﺎﺩﺋﺔ .
ﻛﻠﻤﺎ ﺗﺪﺧﻨﺖ ﺍﻟﻌﺠﻴﻨﺔ ﻭﺗﺤﻮﻝ ﻟﻮﻧﻬﺎ ﻟﻠﻮﻥ ﺍﺣﻤﺮ ﺩﺍﻛﻦ ﺗﻘﻠﺐ ﺛﻢ ﺗﻌﺠﻦ ﺑﺎﻟﺼﻨﺪﻟﻴﺔ ﻭﺗﻠﺼﻖ ﻋﻠﻰ
ﺟﻮﺍﻧﺐ ﺍﻟﻮﻋﺎﺀ ﻭﺗﻌﺮﺽ ﻟﻠﺪﺧﺎﻥ ﻭﻫﻜﺬﺍ ﺗﺘﻜﺮﺭ ﺍﻟﻌﻤﻠﻴﺔ ﻣﺮﺓ ﺑﻌﺪ ﻣﺮﺓ ﺣﺘﻰ ﺗﺘﺸﺒﻊ ﺑﺮﺍﺋﺤﺔ ﺍﻟﺪﺧﺎﻥ .
ﺗﺮﻓﻊ ﺍﻟﻌﺠﻴﻨﺔ ﻣﻦ ﺍﻟﺪﺧﺎﻥ ﻭﺗﻮﺿﻊ ﻓﻲ ﺯﺟﺎﺟﺔ ﻭﺗﺼﺐ ﻓﻴﻬﺎ ﻛﻞ ﺍﻟﺮﻭﺍﺋﺢ ﺍﻟﺴﺎﺋﻠﺔ ﻭﺗﺮﺝ ﺟﻴﺪﺍ
ﻭﺗﻮﺿﻊ ﻣﻐﻠﻘﺔ ﻓﻲ ﻣﻜﺎﻥ ﺩﺍﻓﺊ ﻟﻤﺪﺓ ﺃﺳﺒﻮﻉ ﻋﻠﻰ ﺍﻷﻗﻞ ﺣﺘﻰ ﺗﺘﺨﻤﺮ
