Nkhumba ya nkhumba ndi kunyada kwa zakudya za ku Bavaria, zomwe miyambo yawo, chifukwa cha maiko akuzungulira, inalandiridwa ndi Czech Republic. Tsopano anthu ochokera konsekonse padziko lapansi amabwera kumodzi mwa zikuluzikulu za mowa za mdziko kuti awerere sipinachi weniweni wa Czech kwa mugug wa foamy - a kneey-bent. Kuti musangalale ndi zokoma za dziko, simukusowa kuchoka mumzindawu, mumangogula zinthu zofunika ndikuyamba kuphika, motsogoleredwa ndi maphikidwe athu.
Chinsinsi chophika nyama ya nkhumba shank ku Czech
Zosakaniza:
Kwa nyama:
- nkhumba nkhumba - 5 kg;
- chabwino mdima ale - 2.3 malita;
- masamba msuzi - 2.3 malita;
- maluwa a laurel, thyme ndi rosemary;
- udzu winawake (zimayambira) - zidutswa 5-6;
- anyezi woyera - 130 g;
- kaloti - 130 g;
- tsabola wokoma - 250 g;
- parsnip - 100 g;
- adyo cloves - ma PC 5;
- shuga wofiira - 40 g.
Kwa glaze:
- Mbeu ya Dijon - 1 chinthu;
- wokondedwa - 60 g;
- adyo cloves - zidutswa 5-6.
Kukonzekera
Tikayika gudumu pamtunda wakuya kapena brazier ndikudzaza ndi chisakanizo cha mowa ndi msuzi. Kenaka, yikani maluwa athu onunkhira a zitsamba zouma, magawo osakanizidwa a udzu winawake, kaloti, anyezi, parsnips ndi tsabola wokoma. Tikayika chidebe pamoto ndipo mutatha madziwo, timachepetsa kutentha kwa nyama ndi mazira kwa maola atatu kapena mpaka titachoka pang'onopang'ono.
Timabweretsa kutentha kwa uvuni ku 160 ° C. Timasuntha gudumu kupita ku pepala lophika, pansi pomwe timatsanulira makapu awiri a madzi otsala atatha. Tikaphatikiza ndevu, uchi wofewa pang'ono ndi adyo udapyola mu nyuzipepala. Lembani bondo ndi glaze, kuphimba ndi zojambulazo ndikusunthira sitayi yophika mu uvuni. Zakudya zophikidwa mu Czech zidzakhala zokonzeka pambuyo pa maola awiri kapena awiri, koma musanachotse mbaleyo mu uvuni, perekani mafuta ndi zitsamba za glaze, chotsani zojambulazo ndikuzisiya zofiira kwa mphindi 20-25.
Nkhumba ya nkhumba ku Czech mu vinyo
Zosakaniza:
- nkhumba ya nkhumba - 4 kg;
- mafuta a masamba - 60 ml;
- kaloti - 230 g;
- anyezi woyera - 230 g;
- shuga granulated - 80 g;
- vinyo wouma wofiira - 500 ml;
- masamba msuzi - 2 l;
- masamba a laurel - ma PC 3.
Kukonzekera
Chotsani nyama pang'onopang'ono ndikudutsamo makoswe ndi mbali ya masentimita atatu Blanch zigawo m'madzi otentha kwa mphindi ziwiri kuchotsa dothi. Mu brazier timadula anyezi ndi kaloti ndi mchere wokhala ndi mphindi 6-7, kuwonjezera zidutswa za nkhumba ndikudikirira maminiti ena 5. Thirani vinyo ndi msuzi, kuwonjezera mchere, tsabola, shuga ndi kubweretsa madzi kwa chithupsa. Pambuyo pa msuzi ndi vinyo akuyamba kuwira, timachepetsa moto, kuphimba mchere ndi chivindikiro ndikuusiya kuti ukhale wotsika pang'onopang'ono kwa maola atatu.
Kutumikira ku Czech kalembedwe ndi mbali mbale ya mbatata kapena mbatata dumplings, zambiri zobiriwira, zokometsera msuzi ngati horseradish kapena mpiru, mosakayika ndi galasi la mowa.
Kodi kuphika Bohemian Boletus mowa?
Zosakaniza:
- Mbeu za Fenugreek - 6 g;
- adyo cloves - ma PC 3;
- nkhumba ya nkhumba - 2 ma PC.;
- anyezi woyera - 200 g;
- maapulo - 230 g;
- mbatata - 500 g;
- mdima wakuda 550 ml;
- madzi - 550 ml.
Kukonzekera
Pamene ng'anjo ikuwotcha kufika 220 ° C, kabati mosamala zitsamba zouma ndi zouma nkhumba zowonjezera pogwiritsa ntchito fenugreek mbewu, mchere, tsabola ndi adyo. Pansi pa sitayi yophika mumatha kupanga zidutswa zazikulu za anyezi ndi kuyika pa gudumu ngati ngati pamtsamiro. Dulani phula mu uvuni kwa theka la ora, ndipo mwamsanga chotsani mbaleyo, onjezerani magawo a maapulo, kaloti ndi mbatata, ndikudziyendetsa mowa. Pezani kutentha kwa 160 ° C ndikuphika nyama ndi ndiwo zamasamba kwa maola awiri. Zakudya zam'madzi ndi maapulo patapita nthawi, kusunthira ku mbale ndi nyama, kusonkhezera anyezi, kutsanulira mbatata yosakaniza ndi timadziti tamadzi ndi makapu 2 a madzi otentha. Ikani poto pa hotplate ndi kuphika msuzi wa shank mpaka iyo ikulumphika.