Wannan sinadarin Austro-Hungarian na ruwan 'ya'yan kaji na horseradish yana da wadataccen nauyi tare da gishiri mai guba da kwai yolks don wani sabon abu amma har yanzu yana da kwarewa. Mun daidaita wannan girke-girke daga ɗayan "cikin Viennese Kitchen: littafin Tante Hertha na Family Recipes" na Monica Meehan da Maria von Baich (Interlink Books, 2011).
Akwai babban ƙwayoyin girke-girke a tsakanin Austrian, Hungarian da German cuisines, inda za a san wannan a matsayin kirim mai tsami ko kremsuppe . Kodayake suna iya rubuta sunayen daban daban, dandano yana da iri daya ko kama.
Tushen Horseradish yana da asali ga yanayin zafi na Gabas ta Tsakiya, wasu kuma suna cewa Asiya, kuma yana bayyana a girke-girke a dukan duniya. Kwatanta tsarin Austro-Hungary tare da wannan tsatsaccen kayan miya na Poland , wanda shine creamed tare da kirim mai tsami, ba mai nauyi kamar yadda aka yi a wannan girke-girke ba.
Abin da Kayi Bukatar
- 1 laban dankali (high-sitaci ko fure dankali, kamar russets)
- 2 albasa da yawa
- 1 1/2 man shanu
- 2 kofuna waɗanda aka bayyana
- kayan lambu
- 1 kofin
- abincin kaza (ko mafi kayan kayan lambu don yin wannan ganyayyaki)
- 1 kofin nauyi whipping cream
- 1 manyan kwai gwaiduwa
- 2 tablespoons farin giya (bushe)
- 1 1/2 inuwa horseradish (sabo ne, grated sosai finely a kan zester)
- gishiri dandana
- black barkono dandana
- Garnish: yankakken sabo ne
Yadda za a yi shi
- Wanke, kwasfa da kuma yanke 1 laban sitaccen dankali, kamar russets, a cikin 1/2-inch chunks da kuma yankakke sara da 2 matsakaici albasarta. Heat 1 1/2 man shanu a cikin babban kofi ko Yaren mutanen Holland a kan ƙaramin matsakaici zafi har sai bubbling. Ƙara dankali da albasa, kuma ƙara yawan zafi zuwa matsakaicin matsakaici, yana motsawa lokaci-lokaci, har sai albasarta ta juya kawai translucent, amma ba mushy ba kuma bawaiwa ba.
- Add 2 kofuna waɗanda kayan lambu da kuma kayan abinci 1 kopin abincin kaza-sodium zuwa tukunya, rufe da kuma kawo wa tafasa. Rage zafi zuwa matsanancin matsakaici da sauƙaƙe, an gano, har sai dankali ya kasance mai taushi, wanda ya kamata ya ɗauki kimanin minti 20.
- Cire kwanon rufi daga zafi da purity abinda ke ciki a cikin tukunya ta yin amfani da maniyyi mai kwance. Koma tukunya zuwa matsanancin zafi kuma ya motsa a cikin 1 kofin nau'i mai tsami mai tsanani, ƙara zafi kadan don kawowa mai laushi, amma baya juyawa, tafasa. Nan da nan cire daga zafi. A cikin ƙaramin kwano, ka zubar da gwaiduwa guda 1 tare da 2 tablespoons farin giya da ruwan sanyi tare da 'yan ladles na zafi zafi, sa'an nan kuma mayar da tempered kwai gwaiduwa-ruwan inabi cakuda ga tukunya, da kuma whisk kullum har sai da kafa da dan kadan thickened .
- A ƙarshe, zuga a cikin 1 1/2 inganci grated sabo ne da hade da kuma kakar dandana don ku dandana tare da gishiri da barkono, amma ku gwada miya da farko, tun lokacin da samfurin ya riga ya ƙoshi da gishiri. Ku bauta wa zafi da kuma ado tare da yankakken sabo ne dill.
Lura: Zaka iya jin dadin wannan abincin kayan lambu na Austro-Hungarian creamed kabewa , wanda yake daga wannan littafi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 336 |
| Total Fat | 17 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 249 MG |
| Sodium | 544 MG |
| Carbohydrates | 30 g |
| Fiber na abinci | 3 g |
| Protein | 15 g |