Узбекский плов на Рамадан | Английский и арабский язык

Дорогие русскоязычные подписчики и гости моего канала!
В этом ролике узбекский плов по-фергански.
На русском языке этот рецепт опубликован шесть раз, вот ссылки:
1 https://youtu.be/MQbypf8nFn0
2 https://youtu.be/EI-SRCfcCHU
3 https://youtu.be/UBiKA6SjGyw
4 https://youtu.be/pLlyezLhmy0
5 https://youtu.be/J-D3eZgos3I
6 https://youtu.be/UvvJXhPzppU

Но в этот раз мне НЕОБХОДИМО опубликовать этот же рецепт на английском и арабском языках. Если вам очень важно посмотреть именно этот рецепт, то достаточно просто включить субтитры и наслаждаться просмотром.

If the cauldron is not very large, then you don't need a lot of firewood.
Especially if the hearth is folded correctly and everything is burning well, 6 logs are enough.
Part to chop into chips, and part to chop with large firewood.
It should be understood that Uzbekistan consists of several regions.
There is the Fergana Valley. However, this includes both Kyrgyzstan and Tajikistan.
And in the Fergana Valley, a separate type of pilaf is prepared, the so-called Fergana,
not by the name of the city of Fergana, but by the name of the valley.
Основа плова, его фундамент - это масло либо жир,
на котором мы будем готовить.
Иногда готовят на растительном масле, чаще всего на хлопковом.
Да-да, в Средней Азии мы все говорили "хлопковое масло", даже шибко грамотные.
Либо готовят иногда на вытопленном курдючном сале.
Сегодня я буду готовить на комбинированном жире.
То есть будет немножко курдюка, 300 г,и сколько понадобится, дольем хлопкового масла.
Not everyone understands that the location of the firewood under the cauldron is also very important,
what shape the flames have under the cauldron.
After all, the cauldron, it is spherical, it is spherical,
it somehow resembles the universe.
And the taste of the food depends on how we heat it.
Let oil heat up properly, heat up to a haze so
that the smoke does not come from the wood, but from the oil.

If you cook in pure cottonseed oil,
and if the oil inspires some concern in terms of quality,
then it is better to heat it up and ignite it.
Throw an onion, throw a bone of some kind.
What is the meaning of this calcination?
Well, a little moisture evaporates from the onion and the stone, gradually evaporates.
And with these bubbles, some kind of smell goes away.
Here we lower the bow. See what kind of smoke went gray.
Now not only sound has arisen, a
special unique smell has arisen.
The Chinese say that they get a smell in the wok from highly heated oil,
from outbreaks of fire, that oil flares up in them, plus steam.
Something is happening there, some kind of chemical reaction.
And some amazing chemical reaction is happening now with the onion,
that the onion suddenly begins to smell in a special way.
You see how the onion changes color right before our eyes.
This moment should not be missed in any case.
Some guys fry right up to black.
And then the pilaf turns out to be so dark.
I get heartburn from this pilaf.
I believe that a good chef should cook in such a way
that eaters feel comfortable afterwards.
The meat is also a very moist product.
Meat contains up to 80% moisture.
Moisture from the surface of the meat enters the oil and evaporates.
And evaporation requires 5 times more energy than heating water up to 100C.
Therefore, it is necessary to compensate for the loss of thermal energy at the expense of firewood.
Now there is no need to rush and stir the meat in the cauldron too often.
This yellow carrot differs from red only in
that it is better able to tolerate frying.
But you can do it differently.
You can cut red carrots coarsely, and thinner, smaller parts.
And the one that is large, let him go to the cauldron first.
Now these yellow carrots will begin to release moisture from themselves.
Moisture, plus a sufficient amount of oil, plus a high temperature, is the
best environment for the
cumin to show its best qualities.
Let the fire go out little by little.
Carrots release juice from themselves very slowly,
so now add fire, there is nothing to evaporate, the
temperature in the cauldron can rise very strongly.
And in this case, everything will burn.
Now you can put in a large log, which will burn for a long time, evenly
and the heat will be moderate.
Now everything here will boil quickly, I know that,
and it's time to add aromas to the pilaf.
Many people think that pilaf is a dish about spices.
They even go somewhere to the market,
where sly Uzbeks sell a set of pilaf spices.
That only they will not put there!
Dried parsley is also put there, curry is put there.
What is there not only!
None of this is needed in pilaf.