УЗБЕКСКИЙ ПЛОВ ПО-ФЕРГАНСКИ на живом огне, со всеми подробностями. Мой самый лучший рецепт! Сталик!

Today marks 40 years since the day I cooked the first pilaf. This video contains all my experience! Dear friends! Proper heating of food is what the taste of pilaf and any other food directly depends on. Unfortunately, for some reason, none of the cookbook authors and cookery show hosts talk about it. How much salt to hang in grams - please, but not a word about the temperature! How long to fry, steam, bake - please, but they do not talk about the temperature, like the Belarusian partisans! In my books, I have corrected this misunderstanding. But please forgive me for not doing this before in cooking videos! I just didn't guess. So take a close look at the top right corner. Icons appear there, indicating the duration of each stage, the temperature at the bottom of the cauldron, the shape of the flame under the cauldron and the intensity of the processes inside the cauldron. Everything is very intuitive! Even if you don't have a thermometer, it still becomes much clearer, right? And in the left corner of the screen there are icons for those products that are laid at this stage, their weight. Although, to be honest, everything depends on the weight of the products much less than on heating! What if you put in a cauldron not a kilogram of carrots, but 900 grams, then this will not work out pilaf? About the bow, I forgot to write how much. But there you can see it by eye too, right? A pair of medium onions, 150-200 grams. But it's not about grams! The point is confidence and understanding of what is being done and why. This is what I am trying to convey to you! Well, here's a recipe cheat sheet, just in case. Save it on your smartphones, it will come in handy when you cook pilaf. 1 Sort and freeze in advance chill rice, cut carrots, prepare meat and onions. 2 In moderately heated ca- zan put fat tail dice or pour in butter. 3 Wait until you fat is heated or warmed up butter. 4 Remove the fried foods from the on and let the fat warm up until a slight haze appears. 5 Lower the cut half rings the onion and fry it until golden brown. 6 Spread the sliced ​​meat cubes, on the walls of the cauldron, pour hot fat on it. 7 Remove the meat from the sides and stir with onion and fat rum. Stir occasionally. 8 Salt and season meat. Wait for the oil will become transparent again. 9 Lower the yellow or cereal but a chopped red mor- coop and stir. 10 Lay down the red mor- cove, garlic, pepper, barberry and add some water. 11 Lay in an even layer rice and let it heat up a little - content. 12 Top up with hot water to the required level and if add salt if necessary. 13 Pay attention to uniform cooking rice in different places of the cauldron. 14 Stack the rice in a heap and direct with a slotted spoon zir- wak to the bottom of the cauldron. 15 Wait until the dripping moisture from the zirvak and cover the cauldron with a lid. ... They looked at my recipe on YouTube, read it on the Internet or in a large book, and take such a small book with you to the dacha or to the countryside and go! - get ready, don't get dirty! May I have a moment of your attention? We put a lot of work into this video. Please, if you want to thank us for this, then subscribe to our channel, like not only from your account, but also from the accounts of your household and work colleagues and ... you know what? Write kind comments. We are to you - with all our hearts! Well, do not forget to share - on social networks, via WhatsApp, or add this video to your playlists - so you will never lose it! You can buy my books with an autograph: http://shop.stalic.ru/knigi-stalika-h... More recipes can be viewed here: https://stalic.livejournal.com/ More information in my blog: http://shop.stalic.ru/blog/ Staliс # Khankishiev # # meat # grill # fire # right # cuisine # delicious # pilaf # grill # fry # recipe # cooking # cauldron