Umswakama waseHungary obushunayo yiyona nkanyezi kule nkathi eyodwa yokudla induduzo yokudla yamazambane aphuziwe namaqanda aphephe kanzima aphethwe ukhilimu omuncu nezinkwa, okubizwa ngokuthi i- rakott burgonya (RRAH-koht BOORR-gohn-yoh). Kungasetshenziswa njengesidlo sezinkukhu ngesaladi eluhlaza, njengenkambo eyinhloko noma njengesitsha sehlangothini.
Buka lemiyalezo yesinyathelo-by-step yokwenza isoseji isiHungary kanye namazambane casserole.
Okuzokwenza
- Ama-ounces angu-4/1 ibhotela (kanye nebhotela elengeziwe ukuya ku-grease casserole dish)
- 1/2 indebe yezinkwa zokudla (amahle, okunye okunye okunye okudliwa yi-casserole dish)
- Amazambane angama-8 aphakathi (abomvu, abilisiwe abilisiwe, ahlutshiwe futhi ahlutshiwe kancane)
- Amaqanda ayisishiyagalombili (okuphekwe kanzima, okuhlutshiwe, kanye nocucu)
- Usawoti ukunambitha
- Pepper omnyama ukunambitha
- Isisindo se-Hungarian esingamakhilogremu angu-1 (ubhema obumnene, obuphakathi noma obushisayo, uthathe isisindo esingu-1/4-intshi obukhulu)
- 1 indebe ukhilimu omuncu
Indlela Yokwenza
- Ihhavini elifudumele libe ngama-350 degrees. I-Butter ngezansi nezinhlangothi zesidlo esikhulu se-casserole ngesembozo. Fafaza ngesinkwa sezinkwa.
- Hlela 1/3 amazambane ngaphansi kwesidlo se-casserole ne-dot nge 1/4 yebhotela. Vala nge-1/3 yamaqanda. Isizini ngosawoti kanye nopelepele. Vala nge-1/3 yesoseji elandelwa yi-1/3 khilimu omuncu.
- Qhubeka ubeka, uphela ngekhilimu omuncu. Ukumboza ngendwangu yesinkwa ngisho nesinkwa nebhotela elisele. Ukumboza ngesembozo, indawo ephepheni lokubhaka ukuze ubambe noma yikuphi ukubhoboza bese ubhalela imizuzu engu-20.
- Susa ikhava bese ubhalela imizuzu engu-15 eyengeziwe noma kuze kube nsundu yegolide bese ubhala. Vumela ukuphumula okungenani imizuzu engu-10 ngaphambi kokukhonza.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 425 |
| Inani lamafutha | 34 g |
| I-Fat egcwele | 16 g |
| I-Fat Unsaturated | 12 g |
| I-cholesterol | 285 mg |
| I-sodium | 525 mg |
| Ama-carbohydrate | 15 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 16 g |