I-Paprikash iyisidlo sendabuko se-cuisine yesizwe saseHungary. Ngokunembe kakhudlwana, lokhu yilokho abakubiza ngokuthi inyama emhlophe ephekwe ngendlela ekhethekile eHungary. Ukhilimu omuncu futhi, yiqiniso, i-paprika yizici ezibalulekile zokupheka. Lapho ulungiselela i-paprikash, abapheki bendawo baqondiswa umthetho othi "Akukho okunamafutha, akukho nyama emnyama". Ngakho-ke, noma iyiphi iresiphi yalesi sidlo sikazwelonke ibeka ukusetshenziswa kwenkukhu kuphela, i-veal, iwundlu noma inhlanzi.
Indlela yokwenza i-paprikash yenkukhu: iresiphi
Izithako: - inkukhu (isifuba noma amaphiko) - 1 kg; ukhilimu omuncu - 250 g; ijusi katamatisi - 0,5 izinkomishi; i-paprika yomhlabathi - 3 tbsp. l.; pepper elimnandi - ama-3-4 ama-pcs.; utamatisi omusha - ama-4 ama-pcs.; i-garlic - izingcezu ezingu-5-6; anyanisi - ama-2 ama-pcs.; - amafutha yemifino - 3 tbsp. l.; - ufulawa - 1 tbsp. l.; i-pepper eshisayo - 0,5 tsp; – i-black pepper kanye nosawoti ukunambitha.
Iresiphi yendabuko ye-paprikash yaseHungary isebenzisa ukhilimu omuncu ongena-acidic. Ingathengwa ezimakethe zasemapulazini ezihlangene kubahwebi abazimele. Akuwona ngempela umkhiqizo omuncu, unambitheka futhi unambitheka njengebhotela.
Sika isifuba sezinkukhu zibe ama-cubes amakhulu, upheke amaphiko wonke. Ikhasi bese unquma u-anyanisi, gazinga epanini elijulile lokuthosa emafutheni omifino kuze kube nsundu yegolide, bese ufaka inkukhu kuwo kanye nosawoti. Sika i-bell pepper ngobude, susa imbewu bese uyinquma ibe yimichilo. Bilisa amanzi bese ucwilisa utamatisi emanzini abilayo (ngokwezwi nezwi imizuzwana embalwa), bese ususa isikhumba kubo futhi usike ku-blender noma ugaye ku-grater emihle. Dlulisa u-garlic ku-garlic.
Faka i-bell pepper kanye notamatisi esitsheni esino-anyanisi nenkukhu. Pheka imizuzu eyi-10. Bese uthele utamatisi juice, engeza garlic, pepper kanye paprika. Hlanganisa konke bese ubilisa emlilweni omncane isigamu sehora. Phakathi naleso sikhathi, thatha ukhilimu omuncu, engeza ufulawa kuwo, usawoti, uhlanganise nenqwaba ye-homogeneous bese uthumela enkukhu epanini. Ngemuva kwemizuzu engu-10-15, i-paprikash yenkukhu yaseHungary isilungile. Khonza kushisa, kuhlotshiswe ngamakhambi amasha phezulu.
Izithako: - i-pike perch - 2 kg; ukhilimu omuncu - 300 g; anyanisi - ama-3-4 ama-pcs.; i-paprika yomhlabathi - 3-4 tbsp. l.; - ufulawa - 1 tbsp. l.; - ibhotela - 30 g; amafutha yemifino - 50 g; iwayini elimhlophe - 150 ml; – i-black pepper kanye nosawoti ukunambitha.
Iwayini elimhlophe lingashintshwa ngejusi lamagilebhisi elisanda kukhanywa, lapho kufakwa khona uviniga omncane wewayini. Ukushintshwa okunjalo akubalulekile ku-paprikash yezinhlanzi, noma kunjalo, zombili izithako zengeza ukunambitheka okukhanyayo, okucebile esitsheni.
Geza, amathumbu futhi uhlanze izinhlanzi. Sika ama-fillet ngokucophelela, ususe imbewu. Fafaza ama-fillet kancane ngosawoti bese ubeka eceleni okwamanje. Pheka umhluzi ovela emathanjeni, amaphiko kanye nezinhloko zezinhlanzi (upheke imizuzu engu-20-30), uwuhlunge nge-strainer emihle. Thatha izitsha ozopheka kuzo i-paprikash (kungaba isitsha sokubhaka noma ipani elijulile lokuthosa), gcoba phansi nezinhlangothi ngebhotela elithambile, ubeke izibopho ze-pike perch, ugcwalise iwayini, umboze ngesembozo noma ucwecwe lokudla. bese ufaka kuhhavini oshisayo ngaphambi kuka-180-200 degrees, imizuzu engu-15-20.
Hlanza u-anyanisi bese unquma, bese uthosa emafutheni emifino kuze kube nsundu yegolide. Engeza i-paprika, ugovuze futhi uthele umhluzi wezinhlanzi. Pheka kuze kube yilapho u-anyanisi usuvuthiwe (kufanele uthambe). Thela ufulawa, usawoti, pepper omnyama ekhilimu omuncu, hlanganisa konke kahle bese wengeza kumhluzi. Bilisa. Unesosi enambithekayo.
Susa izibopho kuhhavini, vula isembozo, uthele isoso futhi, ngaphandle kokumboza, thumela kuhhavini ezingeni eliphezulu eminye imizuzu eyi-10. I-pike perch paprikash ngokusho kweresiphi ye-cuisine yezwe yaseHungary isilungile.