John Myers
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nā mea hoʻohui
- 600 g ʻO nā halo porcini
- 100 g 2ʻAla
- 10 g 1 kopa nui o ke kāleka
- 2 ka palaoa Me ka bata
- 2 ka palaoa Kahi huila
- 2 ka palaoa holika
- 2 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 2 nā kui nui Pepa kala mai ka wili
- 1 wp Ankerkraut mushroom pan *)
- 2 ka palaoa ʻO ka paʻi paʻi maikaʻi
- 2 * ½ mau tōmato kumu waina no ka hoʻonani
- Berena mahiʻai
- Me ka bata
- Salt
Na Ke Kumu
- Maʻemaʻe, palaki a ʻokiʻoki i nā halo. Peel a ʻokiʻoki i nā aniani. E ihi i ka ʻōpala kālika a ʻoki maikaʻi. Heat pata (2 tbsp) a me ka sunflower aila (2 tbsp) i loko o ka pā, fry i ka onion cubes me ke kāleka clove cubes i loko o ia mau mea, e hoʻohui i ka oki porcini halo a me ka hoʻouluulu me lakou. Hoʻohui i ka ʻaila (2 tbsp) a hoʻomoʻi me ka paʻakai moana nui mai ka wili (2 pinches nui), ka pepa kala mai ka wili (2 pinches nui) a me nā mea ʻala ʻala mai ANKER-KRAUT *). E hoʻopili i ka pā paʻi ʻokiʻoki (2 tbsp) a e hoʻomoʻa i nā mea a pau no kahi o 10 mau minuke, e hoʻoheheʻe i ka pā i hope a i hope - hoʻonani me ka hapalua o ka ʻōmato i kēlā me kēia lawelawe. E lawelawe me ka berena hale mahiʻai, ka pata a me ka paʻakai. *) Ka hui ʻana o ANKERKRAUT mushroom pan: ka paʻakai moana, nā ʻāpana tōmato (kāmato, kānana starch), kālika, paprika momona, pāhiri, rosemary, celery, oregano, marjoram, hua coriander, thyme, lemon peel, allspice, hua fenugreek
