🍚 Готовим своим способом ПЛОВ ИЗ БАРАНИНЫ В КАЗАНЕ | Как правильно готовить плов | В гостях у друга

🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала БЕРЛОГА КОПТИЛЬЩИКА вы узнаете все тонкости и секреты приготовления настоящего узбекского плова. Автор делится проверенными методами, которые передаются из поколения в поколение.

Длительность этого кулинарного мастер-класса составляет 00:43:20, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 125 человек, что говорит о его качестве и полезности!

Today I’m visiting a friend Igor. Today we are going to swim. We have been planning for a long time, but finally we have gathered and now Igor will present his signature plov. Yes, Indian summer, warm, good. But not for long, such a summer. Now let’s start cooking, the neighbors will choke on saliva, there will be a flood. And so it means everything is very simple, we tried a lot of pilafs and settled on one. It is called from “Sevryuga”, because the recipe was given by Sergey Sevryugin. It’s like saying, the chief auto mechanic of the city of Krasnoarmeysk, the best in his profession. Speaks for itself. Yes. Actually, if you cook a 12 liter cauldron, then from the ingredients we will prepare half a portion, well, I will tell you the recipe for a full portion for this cauldron. His man is enough for 20-25 somewhere. So for a full portion for “porn”, you need three kilograms of lamb, 600 grams of tail fat or lard, a kilogram and a half onions, a kilogram and a half of carrots, and I said about meat. You will also need seasoning for pilaf, grain, and of course the rice itself. We simply use rice for pilaf, no matter what. Will a round one fit? Yes, the color of the pilaf will simply depend on the rice, respectively, the taste will be different, which one you like, try it with different ones, it’s actually very tasty. And so, in general, we proceed to set fire to the whole event. Set fire, Abdullah set fire. So let’s take the cover off. Yeah, yeah, yeah, yeah, yeah. I want to put the lid here. Can? And so, the fire flares up with us, well, as always, we take fat tail fat or lard and fry it until golden brown . Accordingly, then we don’t throw away the fat, we add some salt and it turns out such crispy and tasty chips for beer. Yes, chips, so he knows and knows how to cook chips. This means an interesting condition, pilaf does not like a big fire, so you need to slowly, lightly put it in so that there is no such a big fire. So the fire burned a little, then it turns out juicy and tasty, pleasant, you understand. The process went slowly. The process has begun. To lubricate the cook how? There should be a glass, a glass should be, well, later. Maybe we’ll take some wine . During the cooking process is not needed, during the cooking process I wanted to say you need a glass. Our year is not fruitful, there are no apples. How to properly install a cauldron? The cauldron should be placed so that the breeze blew quietly into the firewood laying area, but today it’s like calm weather, so it’s located absolutely like a drum. You had a version that the wind must necessarily blow to the neighbors, so that they feel the aroma, so that they have abundant salivation, so that the smells disappear for good reason. Yes, of course, and bloggers will catch up with us by smell, they will find it. We started the process, usually kindling with a pine tree and then laying a birch tree, it burns more slowly, and accordingly, like this, one by one, I put a piece of wood somewhere during the entire process. It will take us two hours to cook pilaf. You can detect what time it is, what time we started today at 2 o’clock, well, this one will be ready by four o’clock . That is, the process has begun, and now, as we roast, we will show you what is happening. Pre-soak rice and at least two hours before cooking, it should be soaked. He is standing in the house, we did not bring him here, when the turn comes we will bring him, we will drain the water first. You will also need a good kettle of boiling water, which you will see in the process. Do you trust to interfere? Interfere, interfere. Experience must be gained, yes-yes-yes-yes-yes professional. The process went and fry until golden brown. We need a video about a bathhouse, but when it snows. In the snow, in general, a song, naked men run around, women are unlikely. So, discrimination begins, it’s interesting when you climb a lot of snow on the roof, there is plump, plump snow you lie down on it or put a sun lounger and in general a song. And jump into the snowdrifts, I generally keep quiet. But the main thing is not to fall asleep, but there has been no snow in recent years, this is a problem. By the way, they didn’t ride snowmobiles either, so in winter everyone in Ergaki rides snowmobiles. There is some snow, but there will be three or four meters of snow. You can take your time, you don’t need to interfere so often. I understood everything. I understood, well, the first stage is coming to an end with us, I’m on the vocals, it seems, fat tail fat reaches a golden color, now a little bit just a couple more minutes. It is better to melt it almost to completely golden. Of course, you can already pull it, but then the chips will not be quite crispy, so to speak. That is, it is not only pilaf, it is also chips. Yes, in general , Ukrainian fat is better. As they say, the Ukrainian night is quiet, but the fat must be hidden. So it took us now about 20 minutes in time, well, something like that, but each process is approximately 20-25 minutes in time. This is what we fried fat tail fat. Then the process goes on time, as if clearly regulated. Yes Yes. I forgot to tell you, you still need garlic. Here is the main ingredient. What do we have here for the recipe? Do you read paper? All the time, as if preparing any kind of product, you have to read the recipe. We do it on big holidays. Now you will lay the meat, keep in mind the fat will start to sizzle so as not to burn yourself. Therefore, lay the meat carefully. Hear the sound that passed, the meat gives juice. And in all this she will languish for exactly 40 minutes. At the beginning, you will need to stir the meat. So that it does not stick to the cauldron. Cooking in 4 hands Already, the neighbor’s dogs felt it, which means that the kzan is correctly installed in our direction in the direction of the wind to the neighbors . You see, the dogs reacted. So everything is going right with us. Tell me how they interfere, parvilely, they interfere not correctly, clockwise is a must. So we learn everything. And leave it like that for 40 minutes. Cover with a lid. This is how the cap should sound. Like a bell. It is important and every ten minutes we need to do this. There, then, then, then, then, then, they will understand everyone there, it was kosher floors that ran yesterday. It’s clear, I understand everything. You take a lamb, 400 grams of meat, you won’t be able to take more from a young lamb and give this meat to a woman, she will ruin it. Yes. Just like cooking barbecue. In the same vein. You have a small bottle of wine. This is the smallest one I have found. Last year there was an apple boom. It’s just that there were a lot of moonshine apples, they probably caught up with 60 liters. Half of the cellar is filled with wine and moonshine And wine made 70 liters. Of course, I don’t drink, but it’s a matter of principle, but the most interesting apples, in principle, happen every year, maybe not with us, but with someone. In fact, you just need to learn how to process the product. All hands will not reach cold smoking. This young man, young, is not at all full of energy. We are like an old man, make pilaf, drink a glass. We need to make a video of how we assemble a new version of smokehouses, we will shoot it, it will be necessary, taking into account all the mistakes, so I shot a video where the mistakes were made there, it’s already clear, we will assemble a new one. This is proper cooking. This is how you need to cook, be sure otherwise the pilaf will not work. This is how we usually fix equipment. Well, we have 5 minutes left. And we will continue the process. 40 minutes have passed, we take seasonings for pilaf, look at the special one. It is sold in any market, come up and say salam alaikum, you need seasoning for pilaf, and they sell you as much as you need. You need to fall asleep, so I usually put three pinches on this layer , such good pinches. Then we mix everything neatly, you will not regret spending a little time so that the seasoning is evenly distributed throughout the meat. By the way, the meat is already pleasant, but we leave it for another 10 minutes. Meat languishes for 10 minutes, then the secret ingredient will go. Our 10 minutes have passed, now we are adding a layer of carrots from our garden. The ram also ran around the site, but not for long. So we evenly distributed the carrots and we also add 2-3 pinches of seasoning (spices) Seasonings do not happen much, it’s great and add the secret ingredient a glass of water, a glass of water, we still prepare half a serving for a full serving of 2 cups In general, everything must be multiplied by 2 after each procedure, do not forget to take a sip of wine . Next, we have onions, the very cimus, look, it is cut like this, this is already home-made preparations. Of course, it is better to prepare everything in advance so that it is at hand, but you can also during cooking, if time permits, together in the fresh air. Accordingly, we again have a layer of seasoning, that is, in fact, when you buy seasoning, it is just all used up on all layers, as evenly as possible, although in principle it is then mixed . It’s good when the weather still allows you to make pilaf. That’s what you need in weather like this. Be sure to sprinkle seasoning spices between the layers, and now the grain will come to the rice for about 15 minutes, we closed the whole thing again , 15 minutes have passed, the smell is amazing, now we need to salt, so as not to oversalt , we take about a spoonful of salt , carefully salt everything and mix it all . Leave for 10-15 minutes Leave for 10 15 minutes, and then try for salt, and if necessary, add a little bit. Then the rice will go . The whole process takes about 3 glasses of wine. We fall asleep rice evenly pour Rice is good long but it is better to take either steamed or long steamed. The main thing is to soak it in water well, before backfilling Rice was covered, then we take our 2 onions of garlic and take Zera’s grain, pour a good handful with fire, do not swell the most important thing. The fire must be very weak. One log is on fire. A weak fire must be maintained, this is an important process . Blame me for not keeping track, I do not follow the fire well. well, yes, in principle, there is one apprentice here, 1 to cook the whole thing, otherwise I didn’t finish it . And then we pour it with water about a finger thick, so that it covers the rice by 1 cm . And leave it again for 10-15 minutes. Here is what we end up with. Then we will make a hill and now we leave it all for 15 minutes . In the process of cooking, we need to keep the fire closer, not in this mode in winter, but a little more and for the cold, well, as if the heat transfer is certain, but like this so as not to spoil the meat. 15 minutes have passed, the water has not been completely absorbed, so we are now making a slide. Then the process will continue with the lid open . The process is coming to an end. But the glass is still full. You can judge the process by two glasses. It is important that the pyramids were exactly the pyramid of Cheops. Here it feels like 10-15 minutes are left, that is, an important thing in cooking is the feeling. Try it really, I would add a little bit of salt. It all depends on your taste buds, that is, there is already oversalting, I think that we won’t have it. Here is our hill and there is water around the edges, and what smells and smells this already says a lot. The process is interesting when it takes place in a company, when this company can be fed with pleasure, and when people say with gratitude, good pilaf. The pilaf is ready by 95% percent, now we take it all and mix it properly, mix it and leave it for literally 10 minutes, do not be too lazy to mix it properly. Take away from below, there is more light . Just interfere from the bottom to the top. Mixed brought to the desired condition. Who watched from the very beginning, remember how much it was, about this bottle is designed for approximately several pilaf preparations, I can say that for 5-6, but if with a support group for 2 is not enough All the fire we won’t fall again Right the appetite woke up. Let’s go to the house, everything is covered there. Yes, we overcooked the meat a little, when we put the carrots we didn’t follow the fire, the rice is perfect, the meat is a little spice clearly. By the time it turned out that three hours. Let’s go to the table . I won’t forget this garlic, and now the rice is crumbling, you can see it right here from below . channel, put likes, come, be healthy

📖 Что вы узнаете из этого видео:

• Правильный выбор риса – какой сорт лучше всего подходит для узбекского плова
• Секреты зирвака – основы основ для насыщенного вкуса
• Технология приготовления – пошаговый процесс от начала до конца
• Специи и приправы – какие использовать и в каких пропорциях
• Мясо для плова – баранина, говядина или другие варианты
• Казан и огонь – как правильно регулировать температуру
• Овощная составляющая – морковь, лук и их правильная нарезка
• Финальные штрихи – как довести плов до совершенства

🌟 Почему узбекский плов – это особенное блюдо?

Узбекский плов отличается от всех других видов плова своей уникальной технологией приготовления. Это не просто рис с мясом – это сложное многокомпонентное блюдо, где каждый ингредиент играет свою роль. Настоящий узбекский плов готовится в чугунном казане на открытом огне, что придает ему неповторимый аромат и вкус.

Существует множество региональных вариаций: ферганский плов отличается от самаркандского, а ташкентский имеет свои особенности. Канал БЕРЛОГА КОПТИЛЬЩИКА из Russia показывает аутентичный подход к приготовлению этого легендарного блюда восточной кухни.

👨‍🍳 Традиции приготовления плова

В Узбекистане плов – это больше, чем еда. Это центр любого праздника, свадьбы или важного события. Существует даже специальная профессия – ошпаз (повар плова), которые готовят плов на сотни и тысячи человек. Мастерство ошпаза передается от учителя к ученику, и секреты приготовления идеального плова хранятся веками.

В этом видеоролике продолжительностью 2600 секунд вы увидите, как эти древние традиции воплощаются в жизнь. Автор канала демонстрирует не просто рецепт, а целую культуру приготовления узбекского плова.

🥘 Основные ингредиенты узбекского плова:

Для приготовления настоящего узбекского плова нужны качественные продукты:

• Рис – лучше всего девзира или другие сорта с низким содержанием крахмала
• Мясо – традиционно используется баранина, но подходит и говядина
• Морковь – желтая или красная, нарезанная соломкой
• Лук – репчатый, крупно нарезанный
• Масло – растительное или курдючный жир
• Специи – зира, барбарис, чеснок целыми головками
• Соль и черный перец – по вкусу

🔍 Полезные советы от профессионалов:

Канал БЕРЛОГА КОПТИЛЬЩИКА накопил огромный опыт в приготовлении узбекского плова, и в этом видео вы найдете множество профессиональных хитростей. Например, правильная последовательность закладки ингредиентов критически важна для вкуса. Сначала обжаривается мясо до золотистой корочки, затем добавляется лук, потом морковь – и только после этого заливается вода для зирвака.

Еще один важный секрет – рис нужно правильно промыть и замочить. Это влияет на то, будет ли плов рассыпчатым или слипнется. Температурный режим тоже имеет значение: сначала сильный огонь для зирвака, затем умеренный для томления риса.

📺 О канале автора

Канал БЕРЛОГА КОПТИЛЬЩИКА специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Russia, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 125 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:43:20 (2600 секунд), но реальное время приготовления узбекского плова обычно составляет от 2 до 3 часов. Это блюдо не терпит спешки – каждый этап требует внимания и терпения. Зато результат превзойдет все ожидания!

🎯 Для кого это видео?

Это видео будет полезно:

• Начинающим кулинарам, которые хотят освоить узбекский плов
• Опытным поварам, желающим узнать новые секреты
• Любителям восточной кухни и экзотических блюд
• Тем, кто планирует праздник и хочет удивить гостей
• Всем ценителям настоящего аутентичного плова
• Людям, интересующимся кулинарными традициями Узбекистана

💡 Интересные факты об узбекском плове:

Знаете ли вы, что в Узбекистане существует более 40 различных рецептов плова? Каждый регион гордится своим уникальным способом приготовления. Ферганский плов готовится с добавлением винограда и нута, самаркандский отличается крупной нарезкой моркови, а бухарский – особой технологией обжарки мяса.

В 2016 году традиция приготовления узбекского плова была внесена в список нематериального культурного наследия ЮНЕСКО. Это признание важности плова не просто как блюда, но как культурного явления, объединяющего людей.

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Приятного просмотра и удачи в приготовлении настоящего узбекского плова! Пусть ваш плов всегда будет рассыпчатым, ароматным и невероятно вкусным! 🍚✨