طريقة تحضيرالرز الاوزبكي - نادية السيد - video Dailymotion

وصفة اليوم - wasfet alyoum

الوصف: وصفة اليوم هي الرز الأوزبكي (البلوف) الأصلي بطريقة نادية السيد، الأكلة التي تجمع بين فخامة العزائم وسهولة التحضير. إذا كنتم تبحثون عن سر الرز المفلفل بلونه الذهبي وطعم اللحم الذي يذوب في الفم، فهذا الفيديو لكم.  لقد اعتمدنا في هذه الوصفة على تكنيك نادية السيد في ضبط معيار الماء وتوازن البهارات للحصول على نتيجة احترافية من أول مرة. الرز الأوزبكي بالجزر والزبيب والحمص هو الطبق المثالي لكل مائدة عربية.

Transcript

00:00Come on, today I'll tell you how to make spaghetti rice. The best!

00:03A way you can eat rice in your life. Let me first show you the best way.

00:06A method for preparing meat broth. You can make the most delicious soup from it and use it to prepare any dish.

00:09Generally, even if you don't make this recipe, this is a serious matter.

00:12The fire is on it, even the meat. You'll just sear it like that until it gets a nice color.

00:15And take the shock of the first two. Close the pores from the outside. Then we put two sheets of paper on the back.

00:18Black pepper, preferably whole or crushed. Two or three cloves.

00:22Mastic. Of course, mastic takes the meat to a whole new level. But

00:26If it's not there, no problem. Just stir it in if you have a couple of pieces of it.

00:29Love, we'll put them in, there's nothing. Put in, maybe a small spray, stronger than love, we'll look at it.

00:33The end of the spoon is less than a quarter of the way through. But it takes on a certain smell and taste. It's onions.

00:36Cut into pieces. Like this, you can see. I'm sautéing the meat with...

00:40Cook the onions until they start to soften and take on a light color. Then

00:43We add hot water. And the last thing is tomato water, like that, then we heard half of it.

00:46Squeeze the tomato juice from the beginning, then add it to the soup. As soon as...

00:49It starts to boil like that, then it sizzles on top like that, or bubbles like that, that's what it is

00:53We call it the "rim," we remove it like that to get rid of the scum so the meat doesn't become...

00:56If there's any fishy smell, we'll cover it and let it cook until the meat is done.

00:59Purely, it remains tender and soft to the touch. You can use it as a case.

01:03The pressure at this step is perfectly normal. The important thing is that the meat remains tender and buttery.

01:06As you can see, I don't eat meat that's too tender.

01:08That's it. The last thing is to add salt and give it another boil with the salted meat.

01:12Just add salt, that's all. Don't taste the soup; if needed, I'll add more. Let's take it now.

01:15Okay, how many pieces of meat do you have? Three or four, maybe?

01:18You have to make the whole quantity. I know you like to boil.

01:20The meat is cooked in the broth, and then you can cook a small amount of it.

01:23That's just the meat. You can make it all or leave it whole, that's fine too.

01:27Do all of it without cutting it. If it's on the stove, I put three

01:30A few tablespoons of oil. I add a julienned onion. I let the onion soften slightly.

01:33We add the carrots. They should also be cut into chunks, something like julienne strips.

01:36Thin slices. Give them a little stir. Then add the meat we...

01:40We cut it. Now we add the spices. One teaspoon of paprika, one teaspoon.

01:43A teaspoon of cumin, allspice or seven spices, and a pinch of pepper.

01:47Crushed pepper and a sprinkle of black pepper. You can also add two bay leaves.

01:50And add raisins too. Just two tablespoons. If you don't like them, that's fine.

01:54Very well, but this recipe contains raisins. Let's mix all these things together.

01:57We put them together, adjust them, and arrange them like this from below. And the last thing...

02:00What? We'll sprinkle two cups of rice on top of it. Egyptian rice.

02:03And it's well drained and rinsed. We'll make a few openings in the rice. Ruston

02:06Complete it, then, from below, and put it in like this so we can take the bait. And bring it on.

02:09The broth that came out of the meat. Our amazing broth. Now let's add it.

02:12Two and a half cans of broth. The important thing is to cover the rice with something.

02:15It's simple, of course. This is Egyptian rice cooked in the same way over a flame.

02:18First, once it's absorbed, we put it on low heat until it's fully cooked. Time

02:21So now we turn it over and over and over and over and over and over into a dish, just like

02:24You guys love it. It's amazing. The scent... I don't even want to tell you, it's like...

02:27The taste is like... something different and new, and it's good for little ones.

02:31Very much so. My kids finished it all in one hour. Of course, the situation...

02:34There's still meat and broth in it, you can make any kind of stew or anything else.

02:37Here's a recipe you'd like. Try it and let me know what you think.

طريقة تحضيرالرز الاوزبكي - نادية السيد

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