Harshen Hungary ba za a iya kiran su dadi ba. Mafi yawa daga cikin shahararrun girke-girke ya fito ne daga mutane, amma wannan baya hana jita-jita masu cin nama da wadataccen dandano da iri-iri.
Ɗaya daga cikinsu shine Goulash Hungarian ko makiyaya. Ana dauka zama farkon tasa, amma saboda lokacin farin ciki, abun da ke da kayan arziki tare da dandano mai ƙanshi da ƙanshi, yana kama da stew , yayin da kayan lambu ba a dafa kuma suna kasance a cikin miya a cikin manyan.
Goulash Hungarian an shirya daga nau'o'in nama, a cikin naman alade, tare da kara dankali, barkono mai dadi, tumatir, dumplings daga kullu da kayan yaji.
Yadda za a dafa wani goulash na Hungary na musamman daga naman sa?
Sinadaran:
- ɓangaren litattafan almara na naman sa - 650 g;
- babban albasa - 2 inji mai kwakwalwa.
- Bacon Hungary - 65 g;
- mai dadi Bulgarian barkono - 2 inji mai kwakwalwa.
- dankalin turawa, tubers - 750 g;
- sabon tumatir - 1 pc.;
- ruwa mai tsabta - 550 ml;
- Paprika da aka lalata ja - 5 tbsp. spoons;
- tafarnuwa - 2-3 cloves;
- gari - 50 g;
- kwai na kaza - 0,5 kwakwalwa.
- caraway tsaba - 12 g;
- barkono mai zafi - 0,5 pods;
- gishiri - dandana;
- sabo ne faski - a so da dandano.
Shiri
Harshen Hungary man alade (man alade, yayyafa da paprika) an yanke shi a kananan cubes kuma yana mai tsanani a cikin kofar ko wani kwanon rufi tare da matashi mai zurfi. Cire frying, sa rabin haɗin albasa da kuma toya har sai zinariya. Ƙara karamin yankakken yanka na naman sa da kuma toya. Zuba ƙasa da paprika da zuba cikin ruwa. Muna dumi shi a tafasa da kuma fitar da minti ashirin.
Yayin da aka dafa nama, muna tsaftace mu da kuma yanke tare da cubes na dankalin turawa, tubers mai dadi Bulgarian da barkono mai zafi, peeled na tsaba, kuma muna shirya dumplings, abin da ake kira kwakwalwan kwamfuta. Don wannan, ƙara rabin yatsun zuwa gari kuma, ta yin amfani da cokali mai yatsa, knead da kullu mai tsintsiya. Idan muka yanke wani abu kadan daga gare ta, zamu samar da ƙananan yatsunsu (ƙananan kwakwalwan kwamfuta) da kuma sanya su a kan farantin ko jirgi tare da gari.
Mun jefa dankali da barkono mai dadi ga nama, kakar da gishiri. Lokacin da kayan lambu sun kasance a shirye, ƙara yankakken yankakken, tumatir tumatir da kuma jefa kwakwalwan kwamfuta. Ku kawo a tafasa, ku zuba cumin da yankakken tafarnuwa, tafasa don minti daya kuma ku cire daga zafi.
Ready goulash bari mu rage minti goma, kuma muyi zafi, kayan yaji, idan an so, sabo ne.
Abin girkewa na goulash Hungarian daga alade
Sinadaran:
- naman alade - 550 g;
- albasa - 3 inji mai kwakwalwa.
- man kayan lambu - 75 ml;
- mai dadi Bulgarian barkono - 2 inji mai kwakwalwa.
- dankalin turawa, tubers - 850 g;
- sabon tumatir - 2 kwakwalwa.
- ruwa mai tsabta - 550-750 ml;
- Paprika da aka shafe - 3 tbsp. spoons;
- tafarnuwa - 3-4 cloves;
- caraway tsaba - 12 g;
- barkono mai zafi (idan ana so) - 0.5 pods;
- gishiri - dandana;
- sabo ne ganye - a son da kuma dandano.
Shiri
A cikin kwanon rufi mai zurfi, kwanon frying ko kazanok, zuba man kayan lambu da kuma toya a ciki ya narke albasa albasa har sai browning. Mun ƙara naman alade a yanka a cikin yanka kuma toya su ma. Mun zuba nau'in miliyoyin nau'i na ruwa mai tsabta, gishiri, tare da murfin murfi da simmer na minti talatin.
A halin yanzu, muna tsaftacewa da kuma yanke cikin manyan cubes dankali da kararrawa barkono, karas da'ira, da kuma peeled
A karshen wannan lokacin, zamu jefa karas da dankali zuwa nama, yayyafa paprika da cumin, zuba cikin ruwa domin ya rufe kayan lambu gaba ɗaya, kuma dafa a ƙarƙashin murfin har sai dankali ya ragu. Sa'an nan kuma ƙara grated tumatir, mai dadi Bulgarian da zafi barkono, har yanzu kara gishiri dandana kuma dafa na minti goma. A ƙarshen dafa abinci jefa gilashin yankakken da, idan an so, sabo ne. Mun bar Goulash Hungary na minti goma, kuma muna hidima a teburin.