Si t\u00eb p\u00ebrgatisni nj\u00eb gulash t\u00eb v\u00ebrtet\u00eb hungarez – l\u00ebngsh\u00ebm, aromatik dhe plot shije. \u00c7el\u00ebsi q\u00ebndron n\u00eb nj\u00eb hap q\u00eb shumica e njer\u00ebzve e anashkalojn\u00eb!<\/p>\n\n\n\n
Si t\u00eb b\u00ebni gulashin m\u00eb t\u00eb mir\u00eb hungarez – nj\u00eb hap q\u00eb t\u00eb gjith\u00eb e anashkalojn\u00eb dhe kjo \u00ebsht\u00eb arsyeja pse gjithmon\u00eb rezulton i keq.<\/strong><\/p>\n\n\n\n Gulashi hungarez \u00ebsht\u00eb\u00a0nje nga ato gatime \u00a0q\u00eb n\u00eb shikim t\u00eb par\u00eb duket i thjesht\u00eb, por ndryshimi midis nj\u00eb gulash-i mesatar dhe nj\u00eb gulash-i perfekt q\u00ebndron n\u00eb detaje.<\/p>\n\n\n\n Shum\u00eb veta e kan\u00eb b\u00ebr\u00eb at\u00eb p\u00ebr vite me radh\u00eb pa marr\u00eb kurr\u00eb at\u00eb shije t\u00eb thell\u00eb dhe t\u00eb pasur q\u00eb ka gulash origjinal hungarez.P\u00ebrb\u00ebr\u00ebsit p\u00ebr nj\u00eb gulash t\u00eb v\u00ebrtet\u00eb hungarez:<\/p>\n\n\n\n P\u00ebrgatitja – hap pas hapi<\/strong> Vet\u00ebm kur qepa t\u00eb filloj\u00eb t\u00eb shp\u00ebrb\u00ebhet, hiqeni tenxheren nga zjarri dhe shtoni piperin e bluar. Ky \u00ebsht\u00eb hapi M\u00cb I R\u00cbND\u00cbSISH\u00cbM – biberi nuk duhet t\u00eb shtohet kurr\u00eb n\u00eb zjarr t\u00eb lart\u00eb pasi do t\u00eb digjet dhe do t’i jap\u00eb nj\u00eb shije t\u00eb hidhur.<\/p>\n\n\n\n Pastaj rikthehet n\u00eb zjarr t\u00eb ngadalt\u00eb, shtohet mishi i prer\u00eb n\u00eb kube dhe skuqet shkurt q\u00eb t\u00eb l\u00ebshoj\u00eb l\u00ebngjet.<\/p>\n\n\n\n Shtohen hudhra, qimnoni, piper i kuq, domatet dhe er\u00ebzat, dhe gjith\u00e7kaje i hidhet uj\u00eb ose l\u00ebng mishi aq sa t\u00eb mbulohet mishi.<\/p>\n\n\n\n Gatuhet n\u00eb zjarr t\u00eb ngadalt\u00eb p\u00ebr t\u00eb pakt\u00ebn 1.5 deri n\u00eb 2 or\u00eb, derisa mishi t\u00eb zbutet plot\u00ebsisht dhe salca t\u00eb jet\u00eb e trash\u00eb dhe plot shije.<\/p>\n\n\n\n Dy gj\u00ebra jan\u00eb kryesore:<\/strong><\/p>\n\n\n\n Ky \u00ebsht\u00eb nj\u00eb hap q\u00eb shum\u00eb njer\u00ebz e anashkalojn\u00eb ose e p\u00ebrshpejtojn\u00eb, dhe kjo \u00ebsht\u00eb arsyeja pse gulash shpesh rezulton pa shije ose pak i hidhur.<\/p>\n\n\n\n N\u00ebse nuk e dinit…<\/strong><\/p>\n\n\n\n Gulashi \u00ebsht\u00eb edhe m\u00eb i shijsh\u00ebm t\u00eb nes\u00ebrmen, kur t\u00eb gjitha shijet kombinohen. Sh\u00ebrbejeni me buk\u00eb t\u00eb b\u00ebr\u00eb n\u00eb sht\u00ebpi, makarona ose patate.<\/p>\n","protected":false},"excerpt":{"rendered":" Si t\u00eb p\u00ebrgatisni nj\u00eb gulash t\u00eb v\u00ebrtet\u00eb hungarez – l\u00ebngsh\u00ebm, aromatik dhe plot shije. \u00c7el\u00ebsi q\u00ebndron n\u00eb nj\u00eb hap q\u00eb shumica e njer\u00ebzve e anashkalojn\u00eb! Si t\u00eb b\u00ebni gulashin m\u00eb t\u00eb mir\u00eb hungarez – nj\u00eb hap q\u00eb t\u00eb gjith\u00eb e anashkalojn\u00eb dhe kjo \u00ebsht\u00eb arsyeja pse gjithmon\u00eb rezulton i keq. Gulashi hungarez \u00ebsht\u00eb\u00a0nje nga ato […]<\/p>\n","protected":false},"author":4,"featured_media":7081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-7080","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n\n
S\u00eb pari, qep\u00ebt e grira im\u00ebt zihen n\u00eb yndyr\u00eb ose vaj n\u00eb zjarr t\u00eb ngadalt\u00eb deri n\u00eb mesatar. Kjo \u00ebsht\u00eb pjesa ku shumica gabojn\u00eb – qepa nuk duhet vet\u00ebm t\u00eb skuqet, por duhet t\u00eb zihet ngadal\u00eb derisa t\u00eb zbutet plot\u00ebsisht, pothuajse kremoze. Mund t\u00eb zgjas\u00eb deri n\u00eb 20 minuta.<\/p>\n\n\n\nDhe cili \u00ebsht\u00eb sekreti i gulashit t\u00eb p\u00ebrsosur?<\/strong><\/h2>\n\n\n\n
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