Hungary's most famous dish is almost certain goulash. Variations of the dish is not only in Hungary itself eaten, but also in many other countries. But the court was adopted by the people of so many nations, and in each case to the local taste and adjust the use of local ingredients, many people in what is really surprising Hungarian goulash.
In Hungary, goulash is known as "gulyás" or "Gulyásleves. It is as if not (a soup), a stew is cooked in a cauldron (known as"bográc") at over a fire and is the traditional food of the herdsmen and ranchers who (on the Great Hungarian Plain, the work is in the south and east of the country, and extends to several neighbors in Hungary).
The first step in preparing stew is to cut the meat into pieces. Beef shoulder, shin or shank is normally used, and after cutting the meat with salt and pepper, paprika and is absorbed. The meat is then browned, add chopped onions,and then water or broth to the soup. The soup is simmered slowly, and during this process is much thicker than the collagen in meat is becoming gelatin. Depending on the chef's choice, a variety of other ingredients can be added to the soup, including peppers, tomatoes and tomato juice, herbs and sliced potatoes (starch helps thicken in these) and the soup. Additionally, some white wine vinegar or white wine are added to round out theTaste.
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