🍚 7 секретов котлет Ханкишиевых

🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала Сталик Ханкишиев 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 00:33:44, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 26206 человек, что говорит о его качестве и полезности!

This is what a heartless person you have to be in order not to love your mother’s cutlets. I have loved my mother’s cutlets since childhood. And now I love cutlets that my wife cooks. In a word, today I would like to share with you all the secrets of our homemade cutlets. Let’s start with meat. We take very good beef, stripped of all films, of all veins. Cutlets should be tender. But we certainly add some other meat to the beef. Today I took lamb, and you can take the meat that you have. The most important thing is that it should be fat enough. But that’s not all the secrets. We take quite a lot of onion, cut into half rings. But we do not put the onion in the minced meat raw, we will certainly fry the onion. We fall asleep onion 500 g, and maybe all 600 g. Fry the onion until it softens, decreases in volume, becomes golden in color and begins to emit a very tasty smell. This is secret #2. Secret #3 is a good white bun. It is necessary to cut off the entire crust from it. The crust will go to the bird feeder, and I break the crumb into small pieces. Is the process too complicated? We add bread to our cutlets not at all for the purpose for which bread was once added to table cutlets. No, this bread will make our cutlets more tender, airy, more fragrant, because I will now pour warm milk over this bread. I remember as a child I loved this bread. Yes, bread filled with cold milk. This is how I ate it. Don’t forget to stir the onion. Now it’s time for the meat. An ordinary meat grinder with well-sharpened, carefully fitted knives. A handful of beef, a handful of lamb. Make sure that the streams of meat flow evenly from all holes. If it gets stuck somewhere, then you need to disassemble the meat grinder and remove the film that is wound there. And next time, grind the meat more carefully. Oh, it smelled like onions. How’s the onion? Excellent, excellent. Secret No4 of our cutlets. In the fried onion, we add a little garlic, 3-4 large cloves. We do not fry the garlic for a long time, it is enough to warm it together with onion and oil. Well, now turn off the fire, and it would be nice to let the onion cool. It is better to take it to fresh air. Don’t forget to think about a side dish. My favorite side dish for meatballs is mashed potatoes. I’m going to put the potatoes to boil in salted boiling water. Each variety of potato is cooked at its own time. Well, you have to check. Once it’s soft, that’s good. But we still need to finish the work with minced meat. I squeeze out the extra milk from the bread. Do not need too much liquid in minced meat. Well, where is the beam? If we cook cutlet minced meat with a margin, that is, we will fry cutlets later, then it is necessary that the onion cools down completely. In this case, it would be good if the meat was also cold. And even the auger of the meat grinder is useful to cool in the freezer before you start turning the meat. That is, it is necessary to observe a safe temperature for storing minced meat. But if we fry cutlets right now, then it’s okay if the onion has a temperature of 30-40C. And my hands have about the same temperature. Together with onions, a certain amount of vegetable oil gets into the minced meat. I urge you not to worry about this. The fact is that our minced meat is much leaner, the fat content in it is much less than the fat content of any sausage, any sausage. And of course, much less than the fat content of purchased minced meat, because we have our own minced meat, homemade. After all, we have our own minced meat, homemade. And we know what we made it from, actually from selected meat. All that needs to be done with this stuffing is to salt it properly. There was 2 kg of meat here. I don’t count onions, I don’t count white bread. For each kilogram of meat, you need to take a tablespoon without a top of salt, maybe a little less, 18 g, maybe even 20 g, about half a tablespoon of black pepper. I urge you not to worry. From this, our cutlets will only become more appetizing. Their two-year-olds will also eat. And finally, the secret No5 of our cutlets. We do not add eggs to minced meat, we add half a tablespoon of starch. Minced meat must be thoroughly mixed and kneaded. If you have a manicure on your hands, then use latex gloves. If you just have clean hands, then you can knead with clean hands. Do you understand why some people add eggs to minced meat? To keep the meatballs from cracking. But there is another secret for this. This is a thorough kneading of minced meat. Why do we add starch? The fact is that even the smallest piece of meat after a meat grinder still contains a sufficient amount of juice. With heating, this juice will begin to stand out. And here starch awaits him. The starch will actually turn the meat juice into meat jelly. This will make it difficult for the meat juices to come out, into the oil, out of the cutlets. Therefore, our cutlets are very juicy. See what kind of stuffing? Yes, he just exudes tenderness. While we are working on mashed potatoes, let the minced meat stand in a cool place. Is the potato ready? Perfectly ready. We drain the hot water, but do not remove the potatoes from the hot pan. We will make mashed potatoes directly in a hot pan. My pan is not just hot, it is cast iron, actually a cauldron. But this is good. See what you need to mash about 1.5 kg of potatoes. 120-150 g of butter, which we cut into cubes in advance so that it takes room temperature, milk warmed up to 35-40C, a couple of yolks. But the most important thing you need to get good mashed potatoes is grandma’s pusher. I beg you, do not use any blenders. I beg you, I conjure, no, you can’t in any case, unless your goal is to get good wallpaper paste. So, just a pushover. Yes, yes, I salted the water when I boiled the potatoes. But who knows how much salt got inside this potato? Let’s try to see if we need to add salt. I would have salted. Now, when the potatoes are well mashed, we will start adding the butter. Don’t think it’s a huge amount of butter, no. A huge amount of butter in mashed potatoes is put in very expensive, in a very high level of French classic restaurants. There, for 1 kg of potatoes, 500-600 g of butter can be laid. And the mashed potatoes are so delicious… But why am I getting ahead of myself? I will definitely show you this recipe next year. It is necessary to beat in the butter until it melts completely, until it soaks every grain of mashed potatoes. The puree has already become very tender, literally airy, and now it’s time to dilute it with milk, to achieve the right consistency. I have prepared 250 ml of milk, but I feel that I do not need more. The puree is very good. And the temperature of the puree is just right to add the yolks. After all, if we added the yolks to a very hot potato, they would simply boil. And it is necessary that the yolk is evenly distributed throughout the potatoes. What a beauty! And you know, mashed potatoes with only 2 yolks magically change. It no longer resists my hand, it is tender. If someone wants to rub the puree through a sieve, then keep in mind that after that you will have to add a little more butter and a little more milk. But what we have done is just a miracle, how good. So that the puree does not cool down, I will put it in a warm oven. Let it stand and wait for the cutlets to be ready. Oh, and minced meat, well, minced meat, I just can’t stop looking at it! Hands themselves rush into a bowl of water to moisten them, so that the minced meat does not stick to their hands, so that the cutlets turn out the way they should. Too much. I knock out the cutlet, carefully spit it out so that not a single crack remains inside the minced meat, so that not a single cavity remains inside the minced meat. Then I literally turn this cutlet into a pancake. And listen carefully, this is the secret #6 of our homemade cutlets. Here, in the middle, it is necessary to leave an air cavity. For what? Exactly in order to collect juice from cutlets in it. Listen carefully to what this brilliant idea is. Any meat product, having barely got into a hot environment, begins to shrink. Because of this, juices are released from the meat. If there is some kind of cavity inside the meat, then these juices do not care where to stand out, outward or inward. At least half of the meat juices will collect inside the patty. Well, what to do with meat juices running out? We’ll talk now. Once again, a moment of attention. See how the stuffing is made? Almost to hell. We tuck one end, do not press it, fold the other end with an envelope, turn it over and begin to smooth it. That’s it, it’s time to heat the pan and pour the oil. I pour a lot of oil, not because I really like fatty meatballs. The fat content of cutlets does not depend on the amount of oil in the pan. But the uniformity of frying cutlets depends on the amount of oil. Listen to me, do once as I ask you! The oil has warmed up. And a good smell should come from the oil. The choice of oil is very important. It is necessary to take such oil so as not to spoil the taste of our delicious cutlets. Dip the cutlets in flour, shake off the excess flour and transfer directly to the pan. In fact, after we put as much as 0.5 kg of enough cool minced meat into the pan, the temperature of the oil there cooled down, but nevertheless, the fire also needs to be cleaned up so that the cutlets are not only fried outside, but also baked inside. Let’s see how it turns out. In my opinion, already a good color, and it’s time to turn. I want to give advice to young people. I met a girl, she invited you home, you smell how they smell at home. If it smells like these cutlets, boy, get married, don’t miss your happiness. It seems to me that the cutlets are already quite ready. And overcooking them is a sin. Listen to me, another secret of our excellent cutlets. Do not overcook, but I would advise you to put the finished cutlets into a closed gastronorm container and put them in the oven where we already have mashed potatoes. There are a lot of cookbooks in my library, but one of them was written at the end of the 19th century. And this book is about Russian cooking. This book contains 58 pages on how to cook meatballs. Among other tips, the author gives advice to add a little crushed ice to the cutlets to improve their juiciness. I would like to expand on this rich idea and add not just ice cubes, but frozen broth cubes. Listen, they made minced meat, but where did the bones, films, veins go? Here it is, the broth that should be in every good home, stored in the freezer or fresh in the refrigerator. In the same way, only now I don’t just leave a cavity, but wrap a cube of ready-made broth inside the cutlet. The main secret of a good kitchen is the careful attitude and full use of all the products that labor gives us. Earned, brought home, do not scatter, use it properly. And gently lower into hot oil. I foresee comments, some will write that this is not for ordinary people, that before the revolution such cutlets could be afforded by gentlemen. Well, now listen. Here are our, your grandfathers 102 years ago, why did they arrange this revolution? For everyone to eat like serfs? I believe that the purpose of the revolution was completely different. The goal of the revolution was that every person who works honestly should be able to eat just like a master. Okay, let’s leave this word. Barin, serf – all this is not good. But in the 21st century, healthy, strong, and educated people need to feed their children decent food. Of this I am absolutely convinced. In principle, instead of the broth, one could put in these cutlets a piece of butter, a piece of butter mixed with herbs, with garlic, flavored with something. That is, you would get about the same. I don’t know, a year or more ago I posted a video about chicken cutlets. Not everyone understood him then. Try to look at it with fresh eyes, maybe you will like it. Well, everything is ready to serve. You will say that meatballs with puree are some kind of homemade, passing dish. And it depends on how to apply. Serve it with fresh cucumbers and tomatoes, serve it with good greens. Well, now our main dish is mashed potatoes. It seems to me that it stood in the oven and became even better, even more beautiful. And meatballs. This is the second batch, those with broth. I tried to make the crust lighter here, reduced the fire. Second party. Now the most correct way is to cut the cutlets and compare which turned out to be juicier: those with a cavity inside, or those in which a cube of broth was laid? However, let this be your homework. I want you to have a reason to say to your relatives, friends, guests: “My dears, bon appetit!”

📖 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 Сталик Ханкишиев из Azerbaijan 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 2024 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 Сталик Ханкишиев 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 Сталик Ханкишиев специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Azerbaijan, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 26206 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:33:44 (2024 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.

🏷️ Теги и метки видео:

Теги: Сталик Ханкишиев,казан,мангал,НТВ,Дачный ответ,готовить,плов,шашлык,рецепт,ханкишиев,сталик

Ключевые слова: узбекский плов, рецепт плова, восточная кухня, Сталик Ханкишиев, плов в казане, традиционный плов, Azerbaijan, кулинарный мастер-класс

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На нашем сайте вы найдете множество других рецептов узбекской кухни: лагман, манты, самса, шурпа и многое другое. Подписывайтесь и следите за обновлениями!

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