Paprikash jita-jita ce ta gargajiya ta abincin ƙasar Hungarian. Mafi daidai, wannan shine abin da suke kira farin nama wanda aka shirya ta hanya ta musamman a Hungary. Kirim mai tsami da, ba shakka, paprika sune abubuwan da ba makawa a cikin girke-girke. Lokacin shirya paprikash, masu dafa abinci na gida suna jagorantar ka'idar "Babu mai mai, babu nama mai duhu". Saboda haka, duk wani girke-girke na wannan tasa na ƙasa ya ba da shawarar yin amfani da kaza kawai, naman sa, rago ko kifi.
Yadda ake yin paprikash kaza: girke-girke
Sinadaran: - kaza (nono ko fuka-fuki) - 1 kg; - kirim mai tsami - 250 g; - ruwan tumatir - 0,5 kofuna waɗanda; - ƙasa paprika - 3 tbsp. l .; - barkono barkono - 3-4 inji mai kwakwalwa; - sabo ne tumatir - 4 inji mai kwakwalwa; tafarnuwa - 5-6 cloves; - albasa - 2 inji mai kwakwalwa; - man kayan lambu - 3 tbsp. l .; - gari - 1 tbsp. l .; - barkono mai zafi ƙasa - 0,5 tsp; – ƙasa baki barkono da gishiri dandana.
Girke-girke na gargajiya na Hungarian paprikash yana amfani da kirim marar acidic. Ana iya siyan ta a kasuwannin gonaki na gama-gari daga ƴan kasuwa masu zaman kansu. Lallai ba kayan tsami ba ne, yana da ɗanɗano da ɗanɗano kamar man shanu.
Yanke nono na kaza a cikin manyan cubes, dafa fuka-fuki duka. Ki kwaba albasar ki daka shi a soya shi a cikin kaskon soya mai zurfi a cikin man kayan lambu har sai ya yi ruwan zinari, sannan a zuba kazar a ciki da gishiri. Yanke barkonon karar kararrawa tsawon tsayi, cire tsaba kuma a yanka a cikin tube. A tafasa ruwan a tsoma tumatur a cikin ruwan tafafi (a zahiri na tsawon dakiku kadan), sannan a cire fatar jikinsu a yayyanka a cikin blender ko kuma a daka shi a kan grater mai kyau. Wuce tafarnuwa ta cikin tafarnuwa.
Ƙara barkono barkono da tumatir a cikin kwanon rufi tare da albasa da kaza. Cook don minti 10. Sai a zuba ruwan tumatir a zuba tafarnuwa, barkono da paprika. Mix kome da kome kuma simmer a kan zafi kadan na rabin sa'a. A halin yanzu, ɗauki kirim mai tsami, ƙara gari zuwa gare shi, gishiri, haɗuwa a cikin taro mai kama da aika zuwa kaza a cikin kwanon rufi. Bayan minti 10-15, an shirya paprikash kajin Hungarian. Ku bauta wa zafi, an yi wa ado da sabbin ganye a sama.
Sinadaran: - pike perch - 2 kg; - kirim mai tsami - 300 g; - albasa - 3-4 inji mai kwakwalwa; paprika - 3-4 tbsp. l .; - gari - 1 tbsp. l .; - man shanu - 30 g; - man kayan lambu - 50 g; - farin ruwan inabi - 150 ml; – ƙasa baki barkono da gishiri dandana.
Za a iya maye gurbin farin ruwan inabi tare da ruwan innabi da aka matse, wanda aka ƙara ɗan ruwan inabi vinegar. Irin wannan maye gurbin ba shi da mahimmanci ga paprikash na kifi, a kowane hali, duka sinadaran suna ƙara haske, dandano mai arziki ga tasa.
Kurkura, hanji da tsaftace kifi. Yanke fillet a hankali, cire tsaba. Yayyafa fillet ɗin da sauƙi da gishiri kuma a ajiye don yanzu. Cook da broth daga kasusuwa, fins da kawunan kifi (dafa minti 20-30), tace shi ta hanyar mai laushi mai kyau. Ɗauki jita-jita a cikin abin da za ku dafa paprikash (zai iya zama kwanon burodi ko kwanon frying mai zurfi), man shafawa kasa da gefen tare da man shanu mai laushi, sanya pike perch fillets, cika da ruwan inabi, rufe da murfi ko abincin abinci. da kuma sanya a cikin tanda preheated zuwa 180-200 digiri na 15-20 minti.
A kwasfa albasa a yanka, sannan a soya a cikin man kayan lambu har sai launin ruwan kasa. Ƙara paprika, motsawa kuma a zuba a cikin ruwan kifi. Cook har sai albasa ta cika (ya kamata ta yi laushi). Zuba gari, gishiri, barkono baƙi a cikin kirim mai tsami, Mix kome da kyau kuma ƙara zuwa broth. Ku kawo wa tafasa. Kuna da miya mai ɗanɗano.
Cire fillet daga cikin tanda, buɗe murfi, zuba miya kuma, ba tare da rufewa ba, aika zuwa tanda a matakin babba na wani minti 10. Pike perch paprikash bisa ga girke-girke na kayan abinci na kasar Hungary yana shirye.