Ugra

Category: Meat dishes
Ugra

Ingredients

Meat with bone 500 gram
Carrot 500 gram
Bulb onions 2 medium onions
Garlic head
Hot red pepper pod
Vegetable oil 100g
Fat tail fat 50 grams
Zira 1-1.5 tsp
Salt taste
Green onion
Wheat flour 400 gr.
Egg 4 things

Cooking method

  • Well, translated into human - the same pilaf, but instead of rice - noodles. In general, cooking noodles ... cooking noodles ... BUT SHORT, NOODLES EVEN I LEARNED TO MAKE !!! True, only after the acquisition of Morphy Richards ...
  • The author - Dunduk - is a culinary specialist. And he tells about the eel here:
  • Ugra Ugra
  • Noodles - by Chuchelka... That is 400 gr. flour + 4 eggs - knead (I knead in a Morphy Richard harvester with a hook), then on the Titania noodle cutter to the smallest one, and then dry in the dryer in Alaska.
  • Let's face it, this technology is fundamentally different from Dunduk's technology ... But these are details.
  • She poured oil and warmed up the moment when a piece ... a piece ... a piece of onion turns red in a few minutes:
  • Ugra
  • Then she threw in a fat tail:
  • Ugra
  • And fried it until crusty. I generally like the fried fat tail. It turns out something in between a roach and lard ... Only the pieces need to be made small, otherwise it will be too fat inside.
  • Ugra
  • She took out the fat tail (poured 100 grams and ate it with a fat tail) and threw in the bones:
  • Ugra
  • And fried until golden:
  • Ugra
  • Then I added a bow:
  • Ugra
  • And ... well, I overcooked it ... I should have slowed down earlier! But these are, again, details ...
  • Ugra
  • Then meat until golden brown:
  • Ugra Ugra
  • Next - carrots:
  • Ugra
  • Then pour boiling water. My level did not work out. I had to add more. And then at the end the noodles grunted on my teeth. I think at least three fingers ... or even more ...
  • And we succeed ... we succeed ... ZIRVAK !!! (oh, well, how smart I am ...). Season the zirvak. Well, cumin (cumin) is a must, salt too ... and then ... who is in what way. I didn’t put in chilli peppers (I was afraid that it would fall apart and ruin everything), so I piled green peppers, rose peppers, cubeb peppers, allspice, white ... Do you remember the interface of my refrigerator? Zirvak must be salted. In general, Dunduk salt noodles when cooking, and we ... Khimichka said not to salt, well, I don’t salt ... Who is there against us with Khimichka? That's right, nobody! So we have unsalted noodles.
  • Zirvak cooked for thirty minutes.
  • Ugra
  • Then I put the noodles on top.
  • Ugra
  • I knew that it was impossible to interfere, but ... it was too painful for me to be disassembled ... Therefore, after ten minutes I mixed it ... Well, then I began to top up the water ... In search of the state of al dente noodles.


Tatjanka_1
Hairpin I think it's very tasty, I will definitely try, took note
lesik_l
Quote: Hairpin

She took out the fat tail (poured 100 grams and ate it with a fat tail)

This is the right approach to Central Asian cuisine. Directly on the advice of Stalik Khankishiev
Hairpin
... and Dunduk!
himichka
What did I tell you? I have amnesia for this fact ...
Hairpin
Khimichka, this is not amnesia ... You just haven't said anything here yet !!!

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