Chinsinsi goulash Nkhumba: osati Chihangare, komanso zokoma

Izi zidzasintha mbale kwathu ndi Hungary, umene anthu adakali zaka zingapo zapitazo, osati anatulukira Chinsinsi goulash ku nkhumba, komanso anakhazikitsa weniweni dziko holide ulemu. Wapadera, wopangidwa mwa m'ndandanda ka zosakaniza zokoma, mbale wakhala mayiko mwamsanga - masiku ano, panalibe mwambo dziko zakudya, imene padzakhala Chinsinsi goulash kapena mbale ngati iye.

Mwachibadwa, anthu Chihangare amakhulupirira kuti okha mukudziwa momwe kukonzekera mphodza wa nkhumba kwenikweni bwino. Iwo amachitcha mbale wawo "Royal msuzi" chifukwa kukoma kwake kwambiri komanso wokongola - Gourmet - maonekedwe. Komabe, izi mbale maganizo ngakhale pakati Hungarians ndi mapiri akhoza tikulingalira goulash msuzi, kapena kodi izo zikadali mu olemera msuzi nyama, ndiye mbale chachiwiri. Russian munthu subtleties zonsezi chidwi pang'ono - ngati kukumana zofunika mbale mphamvu, zinali wokongola, zokoma ndi onunkhira. China chirichonse zimadalira Chinsinsi, amene kwa zaka zambiri kuchokera nthawi imeneyo, kupangidwa goulash ndi nkhumba, kupangidwa ndi yaikulu. Ngakhale Hungary, pali njira zingapo kuphika izo - m'dera lomwelo, zimenezi zimafuna okha nyama zabwino kwambiri ndi kwambiri amadyera ndi zonunkhira, ndi zina - bowa ndi watsopano khirisipi kabichi.

Pankhani mitundu, anatulukira ndi ntchito padziko lonse, pakati pawo pali mbale yekha wa venison, koma nkhuku, nkhosa ndi nsomba - mlamba kapena carp. Komabe, wotchuka kwambiri wakhala ndi kukhala mankhwala goulash ya nkhumba, mwapafupi monga zotheka kwa Chihangare zachikhalidwe. Kukonzekera ake azitenga nyama (700 g.) Msuzi (250 ml.), Anyezi (2-3 cholinga.) Ndipo phwetekere puree (30 ml.). Kumene, chirengedwe mbale sangakhale popanda kuika zonunkhira, mchere ndi zonunkhira - tsabola wakuda ndi wofiira wotsekemera, chitowe, mchere, grated ndimu peel. A zina kutenga sauerkraut (. 250 g) Ndipo mafuta masamba (. 80 ml), Ndi tingathe kuyambitsa ntchito ya Chinsinsi - kumayamba pakati-kakulidwe odulidwa nkhumba cubes ndi yokazinga mu mafuta ake, mu mphika kuthamanga. Pamene zidutswa kukhala zabwino golide mtundu, iwo angathe kuwonjezera anyezi mphete, tsabola milled ndi kuika lonse la zonunkhira, kutsanulira msuzi pamwamba. Zotsatirazi ndi mbale kwa ola limodzi pa moto wochepa mphodza kwa nkhumba bwino yophika ndi wothira madzi wanga Kulankhula madzi masamba.

Kumapeto kwa nthawi anatchulidwa mu poto, mukhoza kutumiza tsabola wokoma, kuyeretsa, anamuchotsera mbewu, ndi kusema magawo ang'ono ndi sauerkraut. Kenako, nkhumba goulash Chinsinsi kumafuna wina theka la ora protomai mbale amaziphika n'kuzithira, zonunkhira kwa nyengo, kenako aperekedwe ku gome ndi wowawasa kirimu amenenso wothira zokometsera ndi grated ndimu peel. Popeza m'dera la Hungary, amene anthu amagwiritsa ntchito zafotokozedwa Chinsinsi kuphika, mbale imatengedwa mbale wachiwiri, ndi bwino kutumikira ndi mbale mbali Mwachitsanzo, ndi yophika mbatata.

Ndipo chotsatira Chinsinsi goulash nkhumba ndi wokongola kwenikweni chifukwa satenga nthawi zambiri. Komanso, mbale yophika zokometsera angagwiritsidwe ntchito monga woyamba popanda zokongoletsa. Kuti alenge mphodza mu uvuni mayikirowevu, muyenera kutenga nyama (500 GR.), Kaloti ndi anyezi (2 ma PC.), Ufa (100 GR.) Ndipo zonunkhira mumaikonda kulawa. Choyamba muyenera kukonzekera nkhumba - kusema cubes yaing'ono, nadzatsuka ndi kuika mu chidebe okonzeka, pamwamba ndi masamba akanadulidwa, mchere ndi kutumiza mayikirowevu kwa alikuwotha moto mpaka - mphindi 5-7. Panthawi imeneyi, madzi ayenera wothira ufa ndi zonunkhira, akuyambitsa bwino, ndipo pamene chidebe nyama ndi masamba kutenthetsa, kutsanulira pamwamba. Kuti mbale thickens, akhoza kuphimba ndi kutumiza mu uvuni kachiwiri kwa mphindi khumi, mpaka madzi zithupsa. Pambuyo mbale ayenera kulawa, ndipo ngati n'koyenera (ngati mwina mayikirowevu si kwambiri) kwenikweni kachiwiri.