-UMaxim, ulungiselele ntoni isidlo sakho sokuqala?
-Ukuba awuthathe ingqalelo kwiimvavanyo zabantwana ngeswekile evuthayo, xa bendifuna ukulungiselela i-lollipop, emva koko amava okuqala ophumeleleyo aphumeleleyo ziisandwich ezishushu. Iresiphi yayiyihlola kwi-dade dala kwaye yaphinda yaphinda yazimela ngempumelelo ngokuzimeleyo. Isonka, iHam, iitamatisi, i-anyanisi, ixesha elincinci elinamatshi, itshizi, yonke le nto ibanjiwe kwaye ibhaka ehovini. Ngaphambi nje kwehlazo, imbi kakhulu.
- Ngubani okufundise ukupheka?
-Indlala. (Ukuhleka.) Ndaqala ukuphila kwangoko, ndashiya abazali bam besuka eYaroslavl ukuya eMoscow. Ekuqaleni bendingenako ukuba ingenzi naliphi na le nto inokwenza ubugcisa bobugcisa bokwenyani kuyo nayiphi na iseti yeemveliso, kwaye kwakungekho mali kwiivenkile zokutyela ngakumbi. Kwaye ndifuna ukutya. Kwakufuneka siyenze.
-Batsho ukuba uyathanda ukwenza izigqibo zakho?
- Soloko ulungiselela ukuzalwa. Umzekelo, ekuseni - i-cheesecakes. Bahlukile ngalo lonke ixesha. Ngomgubo, ngaphandle komgubo, ukongezwa kwamaqanda okanye ngaphandle kongezwa kwi-oatmeal ortity okanye iziqhamo ezomileyo-ngokubanzi, konke kuxhomekeke kwinto ethile.
- Yintoni enye oyilawulayo?
-Ndingavumi ukupheka isuphu. I-mushroom, ukusuka kwiimbotyi ezibomvu, itshizi, njl njl kuphela isuphu endingayithandiyo ivela kwi-sorrel ngeqanda. Ndinengxaki yengqondo yengqondo kuye. Kwanyanzeleka ukuba atye ekondeni, kwaye andimthandi, kodwa bamnyanzela. (Uhleka.)
-Unayo isitya sakho esidibeneyo?
- ixesha elide bendiyifakisi yeCzech Cuisine. Ndithandana noPrague, kukho inani lamaxesha afanelekileyo apho, ngenxa yoko ndazama inyama ngayo yonke into onokukhetha kuyo kunye nokudibanisa. I-Knuckles, i-rust kwaye, kunjalo, i-goulash. Nangona sisitya saseHungary, iCzechs iqaliswe kudala. Qiniseka ukuba uza kuyizama ngokweresiphi yeCzech Czech, ngebhiya emnyama.
I-Czech Goulash evela kwi-maxim tesov
Isiqalo, sika inyama yenyama kunye nee-cubes. Siyatshintsha kwipani, yongeza ioyile kunye ne-fry imizuzu elishumi, ishukumisa. Yongeza amanzi, gubungela isiciko kunye nexesha elithile ngomlilo omncinci. Emva koko sitshintshe inyama, i-roadas ngesaphetha kwi-caulron okanye nayiphi na enye ifom yokunxiba etyibilikileyo kwaye igalele i-sauce. Ukulungiselela isosi: Thatha isonka esimhlophe kunye nebhiya emnyama. Coca isonka esivela kwi-crust kwaye ukhuphe ibhiya. Isonka se-clumsy kufuneka sityunjelwe kwimeko ye-casis. Unokwenza isosi yesosi okanye i-albeit, eyahluka inani lesonka, uthatha ixesha elingakanani. Sigalela inyama ngesosi, xuba kwaye ususe kwi-oveni, isuswe kwiidesishini ezingamakhulu amabini. Kuya kufuneka upheke iyure enesiqingatha, kuxhomekeke kwixabiso lenyama kunye ne-oven eshushu. Xa inyama iphantse ilungele, yongeza onke amaxesha ayimfuneko - ityiwa, ipepile kunye nepaprika. Ibhiya iyakwenza ukungcamla i-tirt yenyama kunye nevumba elimnandi, kodwa ukuba uyamthanda umlo, unokuyahlula uluhlu lweziqholo. I-Tsmin, basil, Makhulu, Mint, Sage, Chukeme. Ndidla ngokusebenzisa umxube owenziwe wenziwe ngamayeza kunye neziqholo. Ndiyazithanda ngepancakes okanye ngeepatatisi ezinamaza e-potato, kodwa i-czechs zihlala zithanda ukuya kwicala lezinto eziphantsi.
I-Goulash enesono
Ifoto: Pixabay.com/ru.
I-Classic Dumplings
Izithako: I-500 G yomgubo, wama-200 ml obisi, i-20 g yegwele eliphilayo, iqanda eli-1, ityiwa.
Indlela yokupheka: Fudumeza ubisi, kodwa ungazisi nethumba, inyibilikise igwele kulo. Ityiwa, inkqonkqoza iqanda, yongeza umgubo kwaye igobe intlama. Susa kwisitya, gubungela itawuli kwaye uyiyeke imizuzu engamashumi amathathu. Emva koko, ukukhulula iziqwenga ezincinci kuvavanyo, iibhola zenzayo kwaye ziphekele kumanzi anetyiwayo. Ixesha lokupheka lixhomekeke kubungakanani beebhola malunga nemizuzu engamashumi amabini. I-Dumplings ihanjiswa nge-cream emuncu, i-anyanisi ethosiweyo okanye i-goulash.