🍚 Что делают с яйцами шотландцы или тухум-долма по-узбекски

🔥 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 00:32:22, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 681 человек, что говорит о его качестве и полезности!

It’s simply amazing how sometimes completely different peoples living in different parts of the world come to the same culinary solutions. Take those same Scots. They cook and say “khagis”, Chechens cook almost the same thing and say “barsh”, Russians cook the same thing and say “nanny”. You know, stuffed stomach. But what is surprising is that even between the Uzbek people and these Scots there is also something in common. I was still young, I lived in Fergana, I came to one canteen or cafe. And there is a chef cooking right on the street. I was still young, but I had already read cookery books. And I see that this guy is preparing typical Scotch eggs. I come up and say: “How do you know this Scottish dish?” He says: “What Scottish? It’s called “tukhum dolma”. Listen, what is dolma anyway? Dolma is when something is stuffed with minced meat. You can take the skin of an onion, you can take a bell pepper, you can take a grape leaf. And here’s any a product stuffed with minced meat or rice is called dolma. And in Azerbaijani they say “yarpag dolmasy”. leaf. Or they say “sogan dolmasy,” that is, dolma cooked in onions , dolma in eggplants, dolma in anything . Yes, that’s the logic? No, nothing like that. There’s minced meat on the outside of the egg. Let’s talk about the minced meat first. If you want to get good, very juicy minced meat, then you need to. make sure that the juice remains inside the meat. A meat grinder is a good thing, a good invention, but very often, if you don’t clean the meat, you press with force, then it turns out that all the juice is squeezed out of the meat while it passes. If the meat is cooled so that it is crunchy on the outside and still soft on the inside, such meat passes through a meat grinder and does not release juice. It would also be good to keep this metal part in the freezer so that it is cold. You see, the minced meat comes out, and not a drop of juice drips, because the juice is inside the meat. Some people talk about chebureks, “juicy chebureks,” they open them, and water flows out like a river. Hello, all the juice has already drained out. The juice should remain inside the minced meat, and not flow out like a river from the cheburek. Either they added water there or they didn’t know how to cook the minced meat. The meat was frozen, defrosted 10-15 times, then it was put through a meat grinder and the meat fibers were obtained separately, and the meat juice was obtained separately. In this case, this juice will flow out. This is not our method. Our method is to preserve food and prepare it scientifically correctly. Can you already imagine this dish? Here are boiled eggs. And now I will cover them with minced meat and cook them in a special way. That is, there is nothing complicated here at all. I’ll show you everything now. Everyone can do it. I can already imagine how we cut this huge meatball, and inside there is a yolk that has turned blue around the rims. The mood will immediately deteriorate. Is it possible to spoil eggs like that? Eggs have become expensive now. Therefore, they cannot be spoiled. In the kitchen, no food should be spoiled at all. We soft-boiled the eggs and then put them in the refrigerator. Now the meat will be fried, and the yolk inside the egg will still be slightly runny. And it will act as a sauce. Well, that’s all. The first stage of preparing minced meat is ready. Now the second stage will begin. During the second stage, we will pass the same minced meat, but through a fine meat grinder. We need to get such fine minced meat that it sticks well to the egg. And for this you need a grid like this, but only after you have turned it on a large one. Now everything will happen more slowly. Well, that’s okay. This means that for 1 kg of meat I took approximately 250-300 g of fat tail fat. You don’t have to take lamb and you don’t have to take fat tail fat. You can take any meat and any lard. And added 1.5 medium-sized onions to them. This onion will be quite enough for this minced meat. Why did I add lard to the minced meat? I hope no one will ask, because without lard, low-fat minced meat cannot be tasty. And we have gathered here not to live 200 years, but precisely to live them tasty and very appetizing. Look at the mince that comes out. Yes, you can eat this minced meat raw. And now instead of a meat grinder you will need a dough mixer. Those who do not have a dough mixer must have clean hands in order to properly knead and beat out the minced meat. This is very important. Transfer the minced meat into a bowl. And now we need to salt it. So, there was 1 kg of pulp here. For 1 kg of meat, this is an absolutely standard proportion, 1 tablespoon of salt will do, but without the top. Tablespoons are different. Here is a tablespoon and here is also a tablespoon. But this spoon is for distribution, generally speaking. That means 24 g of salt for those who want to know exactly how many grams. Just like that, without much topping, a tablespoon of salt. And it will be good. For this tablespoon of salt, add half a tablespoon of black pepper. I won’t say how many grams, because black pepper comes in very different varieties. One pepper is both aromatic and hot, and the other pepper is like sand. There is no taste or aroma in it. Therefore, of course, you need to proceed from what kind of pepper you have. I try to look for spices that are very good, very high quality. Admire what paprika is, what color it is. Do you know where I found it? In Saudi Arabia. In Riyadh we ask people: “Where can I buy spices?” Go to the supermarket and buy it. No, brother, supermarket spices don’t suit me. I want to buy spices like this, right after the mill. We searched for a long time. It’s good that my assistant Abdullah, who speaks excellent Russian, was with us. He speaks the same way in English, French, Arabic and Berber. So, together with him we finally found a small market where they sell the most authentic oriental spices. The people there are honest. I was able to talk to some of them and found out this. Come closer here. I will now reveal to you a big, big secret. This is zira. And this zira was sold to me as Uzbek. And I believed it, it’s very similar to the Uzbek one. In Uzbekistan, when there was good cumin, it was exactly like this. But the fact is that in Saudi Arabia they told me about this cumin that it is Chinese cumin. I don’t disdain Chinese products. China has excellent products, and this cumin is not bad. They suggested to me, here is an Indian one, here is a Syrian one. I know that in Morocco they grow a lot of cumin. I asked: “Brother, have mercy on me. Let me not choose for a very long time. Which cumin is the best?” And if they show you the best cumin, perhaps you will pass by and say: “This is not some kind of cumin. This is something completely wrong.” This is Sudanese cumin. That’s what she is, greenish. You know, we have already managed to prepare pilaf with this cumin. The whole house smelled simply incredible, like a fairy tale. Once again, this zira is, so to speak, Uzbek-Chinese. And I believe that it is Chinese, because before, once upon a time in Soviet times, there was very little of this cumin. Very often they prepared pilaf and did not put cumin in it, because a bag of cumin for one pilaf cost 1 ruble. Rice cost 84 kopecks, a bottle of cottonseed oil cost 1 ruble 3 kopecks. Meat, if we talk about state prices, at which meat was never available, cost 2 rubles. And here is a bag of cumin for 1 ruble. There was so little of it in Central Asia. And now everything has been covered: both Central Asia and Russia. Where does this zira come from? At first she came from somewhere from Syria, from India, as our businessmen began to travel back and forth. Well, now apparently in China they have learned to grow it. And they grow as much as they want. This is the same Sudanese cumin. Do you know where Sudan is? Even south of Egypt, up the Nile. Oh, how she smells. I, of course, foresee the question: you brought Sudanese cumin for yourself, but why are you telling us? The fact is that it is a law of life, a law of business, that demand creates supply. Ask sellers for Sudanese cumin. Sooner or later they will start delivering. 25 years ago, when I started writing about Uzbek cuisine, about pilaf, about fat tail, fat tail was not sold in Moscow. There was no cumin here, and there were no cauldrons here. I brought cauldrons on my shoulder by plane from Fergana. I brought fat tail in suitcases, rice to devzira. And now from here, from Moscow, you can take the best devzira and take it to Uzbekistan, because there is as much of it as you want. So, demand Sudanese cumin. And sooner or later you will have it. And if I don’t tell you about this Sudanese cumin, then who will? I forgot to add a little hot red pepper. Why did I add paprika? To make the minced meat red and festive. And red means spicy. Again. You can do it with your hands too. You can not knock it out at all, and somehow it will work out. Well, just think, it will crack, it won’t look the way you would like. But let’s learn good things. I remind you that the eggs must be cold and the minced meat must be cold. And if you cook in a hot room or during a hot season, then your minced meat is most likely already warmed up. If you want to cook it haphazardly so that it doesn’t turn out very well, then you don’t need to learn this. It will work out that way on its own. And if it’s good, then now we need to take it out into the cold. In the meantime, let’s deal with the eggs. Tell me, please, have you tried boiled eggs without salt? So, was it delicious? So now we have to do this. I spread the flour in an even layer. I think that 3 tablespoons of flour will be enough, no less. I’ll put about half a tablespoon here. There are a dozen, 12 eggs here. For one egg there is a pinch, and 12 pinches is half a tablespoon of salt. Fine salt. Have you ever tried not only salting boiled eggs, but also peppering them with black pepper? Try it, it turns out very tasty. I’ll take literally a teaspoon, that is, a quarter tablespoon of black pepper. I also want to make the eggs beautiful. Be careful, there are scammers in the markets. They sell regular chickens that they bought at the supermarket. He says: “Look how yellow it is. It’s homemade.” These chickens are taken and rubbed with turmeric. How to check? Take a rag, a handkerchief, spit on it and wipe the chicken. And all the yellowness ends up on the rag, and the chicken turns out to be white. These are the bastards who still live and earn money among us. I add turmeric in order to make the color of the eggs much more cheerful, so that, firstly, this flour, salt, pepper, a little turmeric will stick to them. And I hope everything turns out very well. Turmeric colors your fingers and nails, stay healthy. So I put a glove on my hand. I don’t recommend wearing gloves. Take an egg, it is slightly moist on the outside, and roll it in salt, pepper, and flour. By the way, the minced meat will stick to such an egg much better. Keep this in mind. Once. Now the fire is under the cauldron and pour a lot of oil, because this tukhum dolma, tukhum is an egg, dolma – you know what it is, it is literally cooked in deep fat. That is, it should float in a large amount of hot oil. I think maybe I can add more. There was 700 g here, but you need to take 1 liter. It’s okay, this oil can be reused. I’ve already talked about this many times. We had 12 eggs. And here are 4 more eggs that were broken and stirred. 4 pinches of salt, because unsalted eggs are tasteless. We have already figured this out. Stir, beat, and everything is fine. You can start preparing dolma. 1 egg weighs 55-60 g. The dolma that I want to get will weigh 180 g. This is such a good ball, such a man’s portion. And therefore you need to take about 120 g of meat. There was 1 kg of pulp, 300 g of fat tail, 200 g of onion. There should be enough for about 12 eggs. First, beat out the minced meat properly, wet your palms so that there is not a single crack left in this future cutlet. Now we flatten it, flatten it further, right on the palm. The layer of minced meat around the egg will be at most 1 cm. And wrap it, tighten it. And that’s it, the egg is no longer visible. Once again, everything needs to be properly patted down. Once again, maybe wet your hands with water. If you really follow the rules of good cuisine, then now these meatballs need to be rolled in flour. Then we lower it into the liquid, loose eggs. Like this from all sides. And in breadcrumbs. You can repeat this process, between the eggs and breadcrumbs you can do it twice. This is so that the crackers stick as best as possible. But to put it in a very good way, these resulting meatballs, that is, such a future dolma, should stand in the cold for 40-60 minutes. That’s what I’ll do. I turned on the fire early. So again, 120 g of minced meat. Of course, by eye. I have not seen a single good cook who weighs everything on a pharmacy scale, and then at least something turns out delicious. All good chefs cook by eye. All these stupid grammars are needed in public catering. There should be an accounting of products. Place the egg in the middle, crimp it, wrap it around it, and pull it tight. The minced meat is well beaten, so it stretches perfectly. It would fit perfectly on a skewer. Do you understand? That’s it. We just simply follow the same rules when preparing regular cutlets, when preparing lula kebab, and when preparing tukhum dolma, that is, dolma with eggs. Beat it well so that there are no cracks, roll in flour and then into the eggs. Let the eggs stick thicker. If I have eggs and crackers left, this is what I will do. These are already standing here ready, I’ll dip them in eggs and breadcrumbs again. And the more of this breading is on the meatballs, the better it will turn out. They will turn out juicier inside. They won’t let anything out. Do you understand? That’s it, repeat this 10 more times. I’ll do this without you, but in the meantime, watch a short advertisement. You know, there are still crackers left, and there are still eggs left. So I’ll make a second breading. Double breading is always better than single breading. Remember, these are all culinary rules. You see, you don’t need to memorize recipes, or rather what are now called recipes on YouTube and other social networks. That is, they read the list of ingredients under the recipes. But you need to remember the culinary rules, you need to remember the actions, how to do this or that absolutely repeated action in other recipes correctly. Not a single crumb of crackers fell off, because these first ones had already dried out. You see, the eggs dry out and the crackers absorb the eggs into themselves. And that’s it, here it is, double breading. We repeat 12 times, but there will be no more advertising. I’ll just tell you how to respond to advertising correctly. You watch our episodes solely thanks to advertising. Exclusively thanks to advertising income, we all, in fact, work for you with great pleasure, with all our hearts, very conscientiously. I wish the same for you. Today we have absolutely everything according to the rules, as it should be. Let’s start with these, because these were the first. In fact, they dried up, stood in the cold and dried out. What do I mean? You see, nothing sticks to your hands. That’s good. This means that now the breading will not fall off. Well, somewhere there were some pieces that consisted, strictly speaking, of crackers and eggs, Let them go away and fall off. Temperature 190C. Thermometer. Now, when we put one or two products into the oil, the temperature will immediately begin to drop, because they are cool. The temperature will drop. Here is 1 liter of oil and 200 g, maybe 180 g of the product itself. Let all the excess sprinkle off. While it’s roasting, I wanted to talk to you about this. Every time we prepare similar products, people ask: “Where does the butter go? Then there’s so much butter.” Well, about the fact that it will all turn out fat, this is, of course, completely nonsense. I won’t comment. And about where to put the oil. I always settle the oil and then filter it. And everything turns out great. I picked it up a little from the bottom. It’s okay, the next one won’t work out like that. Like this. You need to turn it over often and fry until red. 208C, 210C, the temperature is rising. So we lower the heat. We need to keep the temperature between 200C and 210C. And everything will be fine, everything will turn out absolutely wonderful. This second one is already turning out very beautiful, but the first one… What can I do? I’ll probably get the first one already. Enough for him. And immediately the next one. Place on paper to absorb excess oil. If it exists, then it exists only on the surface and nowhere else. Look. Isn’t this beauty? Everything is working out great. All the next ones will be like this, but I’ll eat this one myself, no problem. Now everything is happening very correctly, because the meatballs are completely immersed in oil. And it cooks on all sides at the same time. And it turns out perfectly cooked. And not a single crack. Please note that there are no cracks on the meatballs. And this is very good, guys, because usually such products tend to crack. Well, that’s it, let’s finish frying. Of course, the meat inside is not quite ready yet. Therefore, literally put it in the oven for 15 minutes at 180C. And everything will be very good. The gas can be turned off, the fire can be turned off. Our oil temperature was correct all the time. And that’s why all the meatballs were fried exactly the same. You see, potatoes are already baked in the oven here. The potatoes were half-cooked, coated with oil, salted, and that was it. And bake it. And it will be a very good side dish. This side dish will not be enough, let’s add something else. Distribute the meatballs evenly in the oven so as not to interfere with the air flow so that they all cook evenly. In 15 minutes, the wonderful potatoes, tukhum dolma, and dolma eggs will be ready. Finished perfectly. During baking, I also inserted a temperature probe and brought the layer of meat itself up, trying not to pierce the egg, I brought the temperature to 68C. This is more than enough for lamb. And if you cook from good beef, you need to keep the temperature even lower. Here she is, pierced. Carefully transfer the prepared tukhum dolma, dolma eggs, meatballs with eggs inside onto a dish. The dish has already been decorated with a side dish. This is broccoli, cauliflower, boiled in salted water, and some potatoes. A few potatoes, one egg, 100-120 g of meat, such a good cutlet. Isn’t this enough to have a very hearty bite? Or as a second course on a big lunch menu, if the first course was some kind of soup, then the second course would be tukhum dolma or Scotch eggs. For some it is more convenient to call it, for others it is more pleasant. For example, I don’t care because I travel the world and meet good people everywhere. Of course, somewhere there are bad ones, but somehow I don’t come across them. Potato. Look at the potatoes. These are the kind of potatoes that no matter how much you travel around the world, you need to look for them. Well, that’s it, take pictures, take selfies. And now I’ll cut one. I promised you that I would eat this one, which is a little burnt. However, it didn’t burn, everything is fine here, There’s nothing burnt here. A little darker, a little lighter, and now what to do? Hot, but no big deal. We’ll have time to add the side dish later, but now is the solemn moment. This is also my first time preparing this dish myself. When I was still young, I saw how it was prepared. And today I cooked it strictly according to the cooking rules. You have to get closer, you won’t see anything. Look, you stick it in, and the juice starts flowing from there. Here it is. Let Scottish chefs come to us. We will show them a master class on how to cook. We will teach them, share our experience of how Uzbek chefs and cooks cook, who, thank God, were born in Uzbekistan and raised among this wonderful, hardworking people. And now they share good tasty recipes with the whole world.

📖 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 1942 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 681 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:32:22 (1942 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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Приятного просмотра и удачи в приготовлении настоящего узбекского плова! Пусть ваш плов всегда будет рассыпчатым, ароматным и невероятно вкусным! 🍚✨