Paprikash chikafu chechinyakare cheHungarian national cuisine. Kunyanya, izvi ndizvo zvavanodaidza nyama chena yakagadzirwa nenzira yakakosha muHungary. Sour cream uye, hongu, paprika zvinhu zvakakosha zvekubika. Paunenge uchigadzira paprikash, vabiki vemunharaunda vanotungamirirwa nemutemo "Hapana mafuta, hapana nyama yakasviba". Nokudaro, chero mapeji echikafu ichi chenyika inorayira kushandiswa kwehuku chete, veal, gwayana kana hove.
Nzira yekuita chicken paprikash: recipe
Zvisungo: - huku (zamu kana mapapiro) - 1 kg; kirimu yakasviba - 250 g; tomato juice - 0,5 makapu; pasi paprika - 3 tbsp. l .; - sweet bell pepper - 3-4 pcs; tomate itsva - 4 pcs.; garlic - 5-6 clove; hanyanisi - 2 pcs.; mafuta omuorivhi - 3 tbsp. l .; - upfu - 1 tbsp. l .; - pepper inopisa pasi - 0,5 tsp; – mhiripiri nhema uye munyu kuti kuravidza.
Iyo yetsika Hungarian paprikash recipe inoshandisa isiri-acidic sour cream. Inogona kutengwa pamisika yemapurazi kubva kune vatengesi vega. Icho chaicho hachisi chigadzirwa chinovava, chinonaka uye chinonaka zvakanyanya sebhota.
Cheka chifuva chehuku mumakumbo makuru, kubika mapapiro akazara. Peel uye gurai hanyanisi, fry iyo mune yakadzika frying pani mumafuta emiriwo kusvikira ndarama yakatsvuka, wobva wawedzera huku kwairi uye munyu. Cheka bhero mhiripiri kureba, bvisa mbeu uye ucheke kuita zvidimbu. Birai mvura uye nyura tomate mumvura inopisa (chaizvoizvo kwemasekondi mashomanana), wozobvisa ganda kubva kwavari uye mucheke mu blender kana grate pa grater yakanaka. Bvisa garlic kuburikidza negariki.
Wedzera bhero mhiripiri nemadomasi kune skillet ine hanyanisi nehuku. Bika kwemaminitsi gumi. Zvadaro wodira mutomato juice, wedzera garlic, pepper uye paprika. Sakanidza zvose uye simmer pamoto muduku kwehafu yeawa. Panguva ino, tora kirimu yakashapa, uwedzere hupfu kwairi, munyu, sanganisa muhomogeneous mass uye utumire kune huku mupani. Mushure memaminitsi 10-10, Hungarian chicken paprikash yakagadzirira. Shumira inopisa, yakashongedzwa nemishonga yakachena pamusoro.
Zvisungo: - pike perch - 2 kg; kirimu yakasviba - 300 g; hanyanisi - 3-4 pcs.; pasi paprika - 3-4 tbsp. l .; - upfu - 1 tbsp. l .; - mafuta - 30 g; mafuta omuorivhi - 50 g; waini yakachena - 150 ml; – mhiripiri nhema uye munyu kuti kuravidza.
Waini chena inogona kutsiviwa nemuto wemuzambiringa uchangobva kusvinwa, umo vhiniga shoma yewaini inowedzerwa. Kutsiva kwakadaro hakuna kukosha kune hove paprikash, chero zvakadaro, zvese zviri zviviri zvinowedzera kupenya, kwakapfuma kuravira mundiro.
Geza, ura uye chenesa hove. Cheka zviputi zvakanyatsonaka, bvisa mbeu. Fukidza fillet zvishoma nemunyu uye uise parutivi ikozvino. Bika muto kubva pamapfupa, zvimbi uye misoro yehove (kubika 20-30 maminitsi), simbisa iyo kuburikidza ne strainer yakanaka. Tora ndiro umo iwe uchabika paprikash (inogona kuva ndiro yekubikira kana pani yakadzika yakakangwa), zora pasi uye kumativi nebhotela rakanyoroveswa, isa pike perch fillets, uzadze newaini, uvhare nechifukidzo kana chikafu chekudya. uye uise muchoto chinopisa kusvika 180-200 degrees, kwemaminitsi 15-20.
Gadzirai onion uye mucheke, uye fry mumafuta emichero kusvika kune goridhe. Wedzera paprika, simbisa uye udururire muhove muto. Bika kusvikira hanyanisi yanyatsoibva (inofanira kuva yakapfava). Dururira upfu, munyu, pepire yakasviba mukisiki yakashapa, funganisa zvose zvakanaka uye uwedzere kune muto. Uyai kumota. Une muto unonaka.
Bvisa mafiritsi kubva muchoto, vhura chivharo, dururira muto uye, pasina kuvhara, tumira kuchoto chepamusoro kune imwe maminitsi gumi. Pike perch paprikash maererano nekubika kweHungarian national cuisine yakagadzirira.