Soft, beautiful, tender I really like meat
more like pork more like than beef
- BURANINE. Cook at home see What a cool little sun
We go to the market what it is promised we have almost
that spring hi guys hi No here we are
in the bazaar This is what we never did not eat meat mutton and now
decided to switch to lamb very tasty something Before
I did not do it So thanks a big night then
bought products Well we bought a bunch of products
and today look what I have here on the table
this is called thyme the grass smells very nice
for meat for our mutton so that we bought on
You saw the bazaar as if we have been parted thanks
great that we have chosen there were good bits here
is a rosemary rosemary sprig smells we all bought fresh
at us it is all for sale mint comes in handy
we need coriander and be sure We will need basil
This is the main secret our tasty meat Means
I do not need spices for you buy in the market you can
buy in the store dry they too will be very fragrant
very very tasty lamb never thought that
it's delicious softly fine tender meat
very tasty to me more like than pork and
than beef I am now this I always cook meat Thanks
my beloved aunt Sveta Thank you for signing your dreams
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will be specially for you We send meat for meat
look what pieces to me so that
that it was soft tender I fill it with mineral
water is my secret and poured mineral water can see
hissing water completely immersed mineral
water for an hour and a half do how do i recommend meat
will be the tenderest she is will be delicious So meat
stood already 1:20 And now we have it through a friend's check
track water and quickly Fry until light golden
crusts to seal in the middle all the most delicious
we have to fry it we continue to do quickly
now my frying reheat the frying pan
pour oil somewhere so characteristic sound and continue
it's hard to fry lamb loves now show how
I'll cut him a secret like fingers will save you
did not do chick often especially when women
there are manicures. So we continue such a nickname you see big
put on the fire slowly he heats up pouring
there butter oil somewhere pour
it's all warmed up can take cast irons of some kind
a frying pan or that is Oil is poured and now
Guess What I Need such dostochki bend and
get enough sleep. Well, onions And this one all poured out, see
we do not wait When it's under it is now immediately fried
Here we pour out all this meat immediately spill out there
There it is damp onions There from above now cover the meat with a lid
when the meat is empty It will begin This meat is quietly
crust when the water will evaporate. See
she starts water now to act the meat is covered
crust at this moment as without roasting appears
at this moment we add 1 beer to choose from, red wine
the third wine is white and she will push herself
pushing in an hour Do not pour now through
hour we start adding spices now while she is extinguished
we show that we do with our herbs
Herb This is rosemary it is very suitable very
very suitable for meat will be with her carefully Why
at large amounts gives bitterness
do not stick a stick leaves to lay down So rosemary
thyme if sticks come across it's not necessarily scary
with a mint I have more than one here
the whole room fills up smell In the street winter frost
-25 And at us as in the summer further carnation
Allspice Perch All Mixed And necessarily coriander
everything is ready to go fall asleep in an hour all
this is Zatsepin as I said it's been an hour smelling like a good
Look, she began to quietly fried in the middle
hear the characteristic sound this is the moment when you need to
add Beer or wine red or white and mandatory
add our spices to I began to lay down spices
that's so boldly everything boils all the quarks
lamb meat it turns out sweet
in what its or his charm any extraordinary tender
something so unusual you need to cook and try
mineral water half a cup all this must evaporate
the second time and so three times And in the end I'm holding garlic
2-3 cloves of garlic we go there At the very end, we add
garlic can be laid on your choice and carrot
and Perchik and anything but I love the classic recipe
garlic does not need to be cooked alone second that he gave
all my smells are something incredibly only home
then the very best thing is the freshest of its
favorite meat just Gorgeous Now I'll put on a plate
and see what it is like happened
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