{"id":179052,"date":"2020-02-16T16:14:16","date_gmt":"2020-02-16T15:14:16","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=179052"},"modified":"2020-02-16T16:14:16","modified_gmt":"2020-02-16T15:14:16","slug":"v-kuchyni-s-danulou-pivovarska-basta-a-kynuty-knedlik","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=179052","title":{"rendered":"V KUCHYNI S DANULOU: Pivovarsk\u00e1 ba\u0161ta a kynut\u00fd knedl\u00edk"},"content":{"rendered":"

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800 g libov\u011bj\u0161\u00edho vep\u0159ov\u00e9ho masa, 2 cibule (nadrobno), 6 strou\u017ek\u016f \u010desneku (nadrobno pokr\u00e1jet), 250 ml sv\u011btl\u00e9ho piva, s\u016fl, mlet\u00fd \u010dern\u00fd pep\u0159, 1 l\u017ei\u010dka mlet\u00e9 p\u00e1liv\u00e9 papriky, s\u00e1dlo, siln\u00fd masov\u00fd v\u00fdvar (kdo nem\u00e1, pou\u017eije vodu a 1 kostku Masoxu), 1 kel\u00edmek zakysan\u00e9 smetany, 2 l\u017e\u00edce hladk\u00e9 mouky<\/span><\/p>\n

Maso nakr\u00e1j\u00edme na velk\u00e9 kostky. V hrnci orestujeme na s\u00e1dle cibuli, p\u0159id\u00e1me maso a kdy\u017e se zat\u00e1hne, posypeme mletou p\u00e1livou paprikou, p\u0159id\u00e1me \u010desnek, s\u016fl, pep\u0159, zalijeme pivem a trochou v\u00fdvaru, aby bylo maso pono\u0159en\u00e9 a dus\u00edme dom\u011bkka. J\u00e1 pou\u017eila papi\u0148\u00e1k, zav\u0159ela a 1 hodinku va\u0159ila. Kdy\u017e je maso m\u011bkk\u00e9, rozm\u00edch\u00e1me si vidli\u010dkou zakysanou smetanu s moukou a touto sm\u011bs\u00ed v\u0161e zahust\u00edme. Pova\u0159\u00edme cca 10 minut. Kdo m\u00e1 r\u00e1d ostr\u00e9, p\u0159id\u00e1 si dle chuti je\u0161t\u011b mlet\u00e9 chilli.<\/span><\/p>\n

Knedl\u00edky: Klasick\u00e9 kynut\u00e9 knedl\u00edky d\u011bl\u00e1m z polohrub\u00e9 mouky (cca 450 g), lehce oh\u0159\u00e1t\u00e9ho ml\u00e9ka (cca 200 ml), 1\/2 kostky \u010derstv\u00e9ho dro\u017ed\u00ed, 1 l\u017ei\u010dky krystalu, 2 l\u017ei\u010dek soli a 1 vejce.<\/span><\/p>\n

Do m\u00edsy nasypu mouku, ud\u011bl\u00e1m d\u016flek, rozdrob\u00edm dro\u017ed\u00ed, nasypu cukr a naliji ml\u00e9ko. Uprost\u0159ed d\u016fkladn\u011b rozm\u00edch\u00e1m a nech\u00e1m vzej\u00edt kv\u00e1sek, pot\u00e9 ke stran\u00e1m nasypu s\u016fl a nakonec v\u0161e zam\u00eds\u00edm se zbytkem surovin v m\u00edse a hn\u011btu a p\u0159\u00edpadn\u011b p\u0159isyp\u00e1v\u00e1m po tro\u0161k\u00e1ch mouku, dokud t\u011bsto takzvan\u011b “ne\u0161ept\u00e1”, tzn. kdy\u017e se p\u0159est\u00e1v\u00e1 lepit na okraje m\u00edsy a na povrchu se za\u010dnou tvo\u0159it takov\u00e9 jakoby puch\u00fd\u0159ky. Nech\u00e1m zakryt\u00e9 v igelitu kynout, po cca 1 hodin\u011b op\u011bt prohn\u011btu a nech\u00e1m op\u011bt kynout. <\/span><\/p>\n

Vykynut\u00e9 rozd\u011bl\u00edm na 3 stejn\u00e9 d\u00edly, utvo\u0159\u00edm boch\u00e1nky, p\u011bkn\u011b silou vykoul\u00edm, aby utekly ne\u017e\u00e1douc\u00ed velk\u00e9 vzduchov\u00e9 bubliny, vyv\u00e1l\u00edm \u0161i\u0161ky a nech\u00e1m op\u011bt pod igelitem kynout. B\u011bhem kynut\u00ed v\u017edy \u0161i\u0161ky t\u0159ikr\u00e1t pooto\u010d\u00edm, aby nakynuly stejnom\u011brn\u011b. vhazuji do vrouc\u00ed osolen\u00e9 vody a va\u0159\u00edm zakryt\u00e9 poklic\u00ed 15 minut lehk\u00fdm varem (m\u00e1m indukci, tak\u017ee na stupe\u0148 \u010d. 6) a v polovin\u011b va\u0159en\u00ed knedl\u00edky v hrnci p\u0159eto\u010d\u00edm spodem navrch a op\u011bt zakryji, aby neoslizaly. Pak je pot\u0159eba rychle vyndat na prk\u00e9nko a n\u011bkolikr\u00e1t prop\u00edchnout, j\u00e1 to d\u011bl\u00e1m takovou tou velkou vidli\u010dkou na pe\u010den\u00e9 maso, lze t\u0159eba i \u0161pejl\u00ed. Tepl\u00e9 kr\u00e1j\u00edm nit\u00ed na pl\u00e1tky.<\/span><\/p>\n<\/div>\n<\/div>\n

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P\u0159ipravuje: Danula VA\u0160\u00cd\u010cKOV\u00c1\u00a0<\/strong><\/div>\n

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