- Maxim, ulungiselele ngamuphi umdala isidlo sakho sokuqala?
- Uma ungacabangi izivivinyo zezingane ngoshukela ovuthayo, lapho ngifuna ukulungiselela i-lollipop, khona-ke okuhlangenwe nakho kokuqala okuphumelelayo kwe-culinary kushisa amasangweji ashisayo. Iresiphi yahlolelwa udadewethu abaphezulu futhi iphinda ngempumelelo ngokuzimela. Isinkwa, i-ham, utamatisi, u-anyanisi, ukuthosa okuncane nangaphezulu koshizi, konke lokhu kugcwele futhi kubhakwe kuhhavini. Ngaphambi nje ihlazo, okumnandi nokuhlanya.
- Ngubani okufundise ukupheka?
- Indlala. (Ehleka.) Ngaqala ukuhlala usuku lokuqala ngokwanele, ngashiya abazali bami besuka e-Yaroslavl baya eMoscow. Ekuqaleni anginakho lokho kungenza ubuciko bangempela obusezingeni eliphezulu kunoma iyiphi isethi yemikhiqizo, futhi ayikho imali ezindaweni zokudlela ikakhulukazi. Futhi bengifuna ukudla. Bekumele sihlole.
- Bathi uyathanda ukusungula izindlela zakho?
- Njalo lungiselela ukuzalwa kukaJesu. Isibonelo, ekuseni - ama-cheesecake. Zihlukile ngaso sonke isikhathi. Ngefulawa, ngaphandle kukafulawa, ngokufakwa kwamaqanda noma ngaphandle kwamaqanda, ngokungezwa kwezithelo ezichotshoziwe ze-oatmeal noma ezomile - ngokuvamile, konke kuncike kulokho enginakho njengamanje esitokweni.
- Yini enye oyiphatha?
- Ngingapheka ngenjabulo isobho. I-Mushroom, kusuka ngobhontshisi obomvu, ushizi, njll. Isobho kuphela engingakuthandi kusuka ku-sorrel ngeqanda. Nginokuhlukumezeka ngokwengqondo kuye. Waphoqeleka ukuba adle enkulisa, futhi angimthandanga, kepha basamphoqa. (Ehleka.)
- Ingabe unayo isidlo sakho sebhizinisi?
- Isikhathi eside bengingumuntu fan of Czech cuisine. Ngithandana nePrague, bekukhona inani elihle lezikhathi lapho, ngakho-ke ngazama inyama kuzo zonke izinketho nezinhlanganisela. Ama-knuckles, agazingi futhi, kunjalo, uGoulash. Yize kuyisitsha saseHungary, amaCzechs kade afakwa. Qiniseka ukuthi uyizama ngokusho kweresiphi yaseCzech yasendulo, ngobhiya omnyama.
Czech Goulash kusuka Maxim Palkov
Okokuqala, ukusika inyama nama-anyanisi cubes. Sisuka epanini, engeza uwoyela kanye ne-Fry imizuzu eyishumi, ivuse. Faka amanye amanzi, amboze ngesembozo nesikhathi esithile ngomlilo omncane. Ngemuva kwalokho sisusa inyama, sigazingiwe ngomnsalo ku-cauldron noma enye ifomu lokugqoka elinamanzi abiyelwe bese uthele usoso. Ukulungiselela isoso: thatha isinkwa esimhlophe kanye nobhiya omnyama. Hlanza isinkwa kusuka kuqweqwe bese usicwilisa ubhiya. Isinkwa esigxekayo sidinga ukudonswa esimweni se-casis. Ungenza isoso le-SAMECE noma i-albeit, ehlukahlukene inani lesinkwa, kanganani okuthandwa kakhulu. Siwathela inyama ngesoso, sixube futhi sikhiphe kuhhavini, sishayelwa ama-degree angamakhulu amabili. Udinga ukupheka ihora nesigamu, kuya ngenani lenyama kanye nehhavini yokushisa. Lapho inyama icishe ilungele, engeza konke ukutholakala okudingekayo - usawoti, upelepele kanye ne-paprika. Ubhiya uzokwenza ukunambitheka kwe-tart yenyama nenamakha, kepha uma uthanda i-fighter, ungaguqula uhlu lwezinongo. I-TSMIn, i-basil, enkulu, mint, sage, thyme. Imvamisa ngisebenzisa izingxube ezenziwe ngomumo zamakhambi nezinongo. Ngiyakuthanda ngama-pancake noma ngamazambane abunjiwe amazambane, kepha amaCzechs ajwayele ukukhetha uSideline we-dumpling.
Goulash onobukhulu
Photo: Pixabay.com/Ru.
Amadombolo Wasendulo
Izithako: 500 g kafulawa, 200 ml obisini, 20 g we imvubelo ephila, iqanda eli-1, usawoti.
Indlela yokupheka: Shisisa ubisi, kepha ungalethi kumathumba, uncibilike imvubelo kuso. Usawoti, shaya iqanda, engeza ufulawa futhi uxoxi inhlama enhle. Susa esitsheni, umboze ngethawula bese uvumela ukuma kwemizuzu engamashumi amathathu. Ngemuva kwalokho, ukudiliza izingcezu ezincane ezivivinyweni, zama amabhola bese uziphekela emanzini anosawoti. Isikhathi sokupheka sincike ngosayizi wamabhola cishe imizuzu engamashumi amabili. Amadombolo anikezwa ukhilimu omuncu, u-anyanisi othosiwe noma i-goulash.