Gröstl
Gryostl (olmoncha: rosten — qovurilgan) — Avstriya oshxonasining anʼanaviy taomi. Tirolga xos taom. U qaynatilgan kartoshkani termik ishlov berilgan mol goʻshti, choʻchqa goʻshti (odatda yelka yoki boʻyin), toʻgʻralgan boshpiyoz, qoʻziqorin va ziravorlar (tuz, qalampir, mayoran, zira, maydanoz va boshqalar) bilan eritilgan saryogʻda qovurib tayyorlanadi[1][2][3].
Yakshanba kungi kechki issiq taomdan qolgan mahsulotlardan gryostl tayyorlanadi, deb hisoblanadi, shuning uchun u odatda dushanba kuni pishiriladi[4]. Gryostl koʻpincha qovurilgan tuxum bilan tortiladi.
Shunga oʻxshash retseptlar orasida bluntsgryostl (mol goʻshti oʻrniga qora qonli kolbasa bilan), wurstgryostl (kolbasa bilan), erkakcha yoki Insbruk gryostl (buzoq goʻshti bilan), shuningdek, nemis dehqoncha nonushta taomlari mavjud.
Qiziq faktlar
Taom nomi, shuningdek, avstriyalik va daniyalik olimlar tomonidan ishlab chiqilgan Grøstl (Groestl) iterativ kriptografik xesh funksiyasi uchun shablondir.
Manbalar
- ↑ Maria Drewes: Tiroler Küche. 10. Auflage, Tyrolia Verlagsanstalt, 1994, ISBN 3-702-21676-6
- ↑ Margit Proebst: Kochen für zwei — und nichts bleibt übrig. Gräfe und Unzer, 2012, ISBN 3-833-82388-7, S. 108.
- ↑ Gryostl // Kulinarnaya ensiklopediya. Tom 7. G-D (Grappa — Datskie bulochki). Natalya Shinkaryova, Nadejda Bondarenko. — M: ID „Komsomolskaya pravda“, 2015 ISBN 5040535406, 9785040535408
- ↑ Andreas Lexer: MARCO POLO Reiseführer Tirol. Mair Dumont Marco Polo, 2013, ISBN 3-829-79979-9, S. 23.
Havolalar
- Slovar regionalnix spesialitetov: Gryostl(olm.)
- Prigotovleniya gryostlya (Wayback Machine saytida 2018-10-15 sanasida arxivlangan)
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