ʻO ka Hungarian lecso (LEH-choh) kahi'ōpiopioʻai e hui pū meʻekolu o nā mea punahele punahele a Hungary - nā pepa, nā'ōmato, a me paprika.
Hiki ke hoʻohanaʻiaʻo Lecso i nāʻano likeʻole me kahiʻaoʻaoʻaoʻao meaʻai, meaʻai a me ka meaʻai nui (e nānā i nā hoʻololiʻana ma lalo). Nui nā meaʻai e mālama i ka lecso ma ka hanaʻana i loko o ka wai wela e hoʻohanaʻia i nā malama hoʻoilo. He like ia me ka djuvece Serbian , ka Lūkia Lūkini, a me ka nūlani Farani.
Hiki i nā meaʻenelani Hungarian, nā paʻi maia a me nā pepaʻalima'Elelani (elongated), akā e hanaʻia nā palele'omaʻomaʻo ma kahi pine.
Pokoki: E hoʻohana i 2 (14 1/2-ounce) hiki i nā'ōpona koho liʻiliʻi ma kahi o ka hou.
Ka mea e pono ai
- 2 punetēpē kaʻaila aiʻole kaʻaila
- 1 'ōlaku ka liʻiliʻi, i hoʻopiliʻia i keʻano
- 1 paona ka maika Hungary, maia, Italia a iʻole ka'ōmaʻomaʻo'ōmaʻomaʻo, iʻokiʻia i loko o 1/4-iniʻi
- 3 nā'ōmaʻa maʻamau nui,'ōpala a kāpīpī a hoʻohana paha i ke Kiʻokihaka (ma luna)
- 1 1/2 teaspoons ka kō
- 1 1½ teaspoons ka paʻakai (emiʻole ke hoʻohanaʻana i ka lole)
- 1 punetuni ka Hungarian paprika
Pehea e hana ai
- I kahi'āpana nui, e hoʻohui i ka'akeʻa i kaʻiʻo momona a iʻole kaʻaila ma kahi haʻahaʻa wela no 5 mau minuke.
- E hoʻomoʻa i nā'āpana pepa a e kuke i 15 mau minuke.
- E hoʻomoʻi i nā'ōmato, ke kōpaʻa, ka paʻakai a me ka paprika a hoʻomohala i kahi 25 a 30 mau minuke, e hoʻoulu pinepine ai, aiʻole a hiki i ka manawa e like me ke kāpena pēpē.
ʻO nāʻano likeʻole
- E hoʻomoʻa i ka 1/4 kapu i ka laiki i ka mea i hoʻopauʻia a hoʻomaʻamaʻa.
- No ka mea hoʻopiha, hoʻokomo i ka 1/4 paona lahilahi-paʻiʻia i ka Hungarian Debreceni sausage i ka ipu i hoʻopauʻia.
- I ka hopena o ka manawa e hoʻomoʻi ai, e hoʻohui i 4 mau hua i'ōhinuʻia a hoʻohuiʻia.
- No kaʻai nui, e hoʻonui i 1 1/2 paona pahū a iʻole ka hausausa Hungarian hou.
- No kaʻaina awakea, e lawelawe i loko o kahi pola i hoʻopaʻaʻia me ka iʻa i'ōniʻia.
Recipes E like me Kalikimaka Lecso
- ʻO French Ratatouille Recipes : ʻO kēia'ōhū huaʻai kahiko kahi i laweʻia ma kahi kīʻaha o kahi kanakaʻilihune ma Nice, France. ʻO kēia mau lā, uaʻikeʻia a alohaʻia ka stew a puni ka honua a ua manaʻoʻiaʻo ia he pāʻani maikaʻi.
- Serbian Ajvar Recipe : ʻO kēiaʻano'ōpala i ka'ōpū egg-ulu-paona-i kekahi manawa ua kapaʻiaʻo ka caviar meaʻai. Hiki ke mālamaʻia a waihoʻoleʻia paha, e pili ana i ka mea pono'ī, a lawelaweʻia e like me ka leʻa, ka mea kanu aiʻole i pālahalahaʻia ma kaʻaʻahu keʻokeʻo'āina e like me ka pogacha e like me ka meaʻai. ʻO konaʻono ka meaʻono he mea nui loa ia no nā mea i hoʻouluʻia a me nā'ōpala i kāpalaʻia,ʻo ia hoʻi ke keiki hipa.
- Pāpaʻi Basque Piperade : ʻO ka'ōlaʻi tumato-paʻi kēia he nui me nā hapa like like me ka lecso. Hiki ke hoʻohanaʻia e like me ka'ūlū a iʻole ka hana pākīkī a i ka hoʻolālāʻia i kahi mea i hoʻopauʻia. ʻO kahi'ōmole o ke kōpaʻa mellows mai ka waiʻoi a me ka momona o nā'ōmato a me nā pepa.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 55 |
| Ka nui o ka momona | 1 g |
| Ka momona | 0 g |
| Ka momonaʻole | 0 g |
| ʻO Cholesterol | 3 mg |
| Sodium | 630 mg |
| Nā Carbohydrates | 9 g |
| Fiber Dietary | 3 g |
| Pāmua | 2 g |