Paprikash ndi chakudya chachikhalidwe cha anthu aku Hungary. Kunena zowona, izi ndi zomwe amatcha nyama yoyera yokonzedwa mwapadera ku Hungary. Kirimu wowawasa ndipo, ndithudi, paprika ndi zigawo zofunika kwambiri za maphikidwe. Pokonzekera paprikash, ophika am'deralo amatsogoleredwa ndi lamulo lakuti "Palibe mafuta, palibe nyama yakuda". Chifukwa chake, maphikidwe aliwonse a chakudya chamtundu uwu amalangiza kugwiritsa ntchito nkhuku, nyama yamwana wang'ombe, mwanawankhosa kapena nsomba.
Momwe mungapangire nkhuku paprikash: Chinsinsi
Zosakaniza: - nkhuku (bere kapena mapiko) - 1 kg; kirimu wowawasa - 250 g; phwetekere madzi - 0,5 makapu; nthaka paprika - 3 tbsp. l ndi.; tsabola wokoma belu - 3-4 ma PC .; tomato watsopano - 4 ma PC.; adyo - 5-6 cloves; - anyezi - 2 pcs.; - mafuta a masamba - 3 tbsp. l ndi.; - unga - 1 tbsp. l ndi.; tsabola wotentha - 0,5 tsp; - tsabola wakuda wakuda ndi mchere kuti mulawe.
Chinsinsi chachikhalidwe cha ku Hungary paprikash chimagwiritsa ntchito kirimu wowawasa wopanda asidi. Itha kugulidwa m'misika yamafamu ophatikizana kuchokera kwa amalonda apadera. Sichinthu chowawasa, chimakoma komanso chimakoma ngati batala.
Dulani chifuwa cha nkhuku mu cubes zazikulu, kuphika mapiko onse. Peel ndi kuwaza anyezi, mwachangu mu kwambiri Frying poto mu masamba mafuta mpaka golide bulauni, onjezerani nkhuku kwa izo ndi mchere. Dulani tsabola wa belu kutalika, chotsani njere ndikudula mizere. Wiritsani madzi ndikuviika tomato m'madzi otentha (kwenikweni kwa masekondi angapo), kenaka chotsani khungu kwa iwo ndikuwaza mu blender kapena kabati pa grater yabwino. Dulani adyo kupyolera mu adyo.
Onjezerani tsabola wa belu ndi tomato ku skillet ndi anyezi ndi nkhuku. Kuphika kwa mphindi 10. Ndiye kutsanulira mu madzi phwetekere, kuwonjezera adyo, tsabola ndi paprika. Sakanizani zonse ndi simmer pa moto wochepa kwa theka la ola. Pakalipano, tengani kirimu wowawasa, kuwonjezera ufa kwa izo, mchere, kusakaniza mu homogeneous misa ndi kutumiza kwa nkhuku mu poto. Pambuyo pa mphindi 10-15, paprikash ya nkhuku ya ku Hungary yakonzeka. Kutumikira otentha, zokongoletsedwa ndi zitsamba zatsopano pamwamba.
Zosakaniza: - pike nsomba - 2 kg; kirimu wowawasa - 300 g; anyezi - 3-4 ma PC; nthaka paprika - 3-4 tbsp. l ndi.; - unga - 1 tbsp. l ndi.; mafuta - 30 g; mafuta a masamba - 50 g; vinyo woyera - 150 ml; - tsabola wakuda wakuda ndi mchere kuti mulawe.
Vinyo woyera akhoza kusinthidwa ndi madzi a mphesa atsopano, omwe vinyo wosasa pang'ono amawonjezeredwa. Kusintha koteroko sikofunikira pa paprikash ya nsomba, mulimonse, zosakaniza zonse ziwiri zimawonjezera kukoma kowala, kolemera pa mbale.
Tsukani, m'matumbo ndi kuyeretsa nsomba. Dulani fillets mosamala, chotsani mbewu. Fukani ma fillets mopepuka ndi mchere ndikuyika pambali pakali pano. Kuphika msuzi kuchokera ku mafupa, zipsepse ndi mitu ya nsomba (kuphika kwa mphindi 20-30), sungani kupyolera muzitsulo zabwino. Tengani mbale zomwe mudzaphikira paprikash (ikhoza kukhala mbale yophika kapena poto yokazinga kwambiri), mafuta pansi ndi mbali ndi batala wofewa, ikani mapepala a pike perch, mudzaze vinyo, kuphimba ndi chivindikiro kapena chojambula cha chakudya. ndi kuika mu uvuni preheated kwa madigiri 180-200, kwa mphindi 15-20.
Peel anyezi ndi kuwaza, ndiye mwachangu mu masamba mafuta mpaka golide bulauni. Onjezerani paprika, kusonkhezera ndi kutsanulira mu msuzi wa nsomba. Kuphika mpaka anyezi aphikidwa bwino (ayenera kukhala ofewa). Thirani ufa, mchere, tsabola wakuda mu kirimu wowawasa, sakanizani zonse bwino ndikuwonjezera msuzi. Bweretsani kwa chithupsa. Muli ndi msuzi wokoma.
Chotsani ma fillets mu uvuni, tsegulani chivindikiro, kutsanulira msuzi ndipo, popanda kuphimba, tumizani ku uvuni pamtunda wapamwamba kwa mphindi 10. Pike perch paprikash malinga ndi maphikidwe a zakudya za dziko la Hungary ndi okonzeka.