Чт, 23 июн 2016 Автор: Наталья Даньчишак
Tatar cuisine is rich in interesting, and not quite normal for
our diet meals.
These dishes include azu, which is prepared from ordinary
products, but their taste in this dish sounds very different.
Properly prepared azu will not leave anyone indifferent
meat lover.
Contents
Azu in Tatar – the basic principles of cooking
The main ingredient of azu is meat. Traditionally, the basics are made from
lamb, beef or horse meat, but today this dish can be
cook from pork, chicken or any other meat. Wherein
meat is desirable to take fat, because how it turns out
the most delicious azu.
In addition to meat, the main ingredients for ase are: potatoes,
pickles, carrots, garlic, tomatoes and other vegetables.
Taste azu largely depends on properly cooked tomato
refueling. Ideally, it is made from finely chopped tomatoes, but
in the winter they can be replaced by tomato paste. Dressing diluted with meat
broth, you can, of course, replace it with water, but the taste of the finished dish
will not be the same.
Azu in Tatar is cooked in a cast-iron cauldron or pan,
potted or multicooker.
Before combining all the ingredients, their pre
fried separately.
Add pickles to the dish, so you need to be very careful.
add spices and herbs so that they do not interrupt their taste.
Azu is served in deep drinking bowls hot with lozenges, and
fresh greens.
Recipe 1. Azu in Tatar style with pickles
Ingredients
80 ml of vegetable oil;
half a kilo of beef tenderloin;
a pinch of peppers;
three pickled cucumbers;
salt;
two bulbs;
10 ml adjika;
two cloves of garlic;
30 grams of tomato paste;
25 grams of flour.
Cooking method
1. Beef tenderloin wash under the tap, dip the meat with napkins
and cut it across the fibers in small pieces.
2. Bow почистите и измельчите. Remove the cucumbers from the jar, lightly
pat dry and cut them in small bars.
3. Pour vegetable oil into a cast iron skillet and thoroughly
warm up Put the meat in hot oil and fry it until
golden brown. Now add the onions and continue to fry,
stirring, until onion is transparent.
4. Add to сковороду огурцы и пасту tomato Clean the teeth
garlic, cut them into slices and also send them to the pan.
5. Dilute flour in a small amount of boiled water and pour in
this mixture in the pan with the meat.
6. Mix everything thoroughly, pepper and salt. Cover
cover and simmer on low heat until the meat is soft.
Recipe 2. Azu in Tatar style with pickled gherkins
Ingredients
400 g beef pulp;
pinch of turmeric;
four potatoes;
two pinches of black pepper;
two onions;
three garlic cloves;
seven pickled or salted gherkins;
carrot;
A glass of tomato juice.
Cooking method
1. Beef tenderloin wash under running water, cut off the film and
pat dry with napkins. Cut a large beef with a sharp knife
in bars.
2. Heat the cast-iron skillet with butter and place in it.
chopped meat. Fry, covered with a lid, until the meat will not let
the juice.
3. Peel off the bulbs, and shred them thin
semirings. Add chopped onion to the pan with beef and
fry, stirring for six minutes.
4. Clean the carrots, wash and chop the straw. Her as well
add to pan. Next send finely chopped garlic.
Pour in tomato juice, season with all spices, stir and brass,
covered with a lid, ten minutes.
5. Transfer the contents of the pan to the cast-iron cauldron and pour
water Continue to simmer over low heat.
6. Fry in a separate pan in the oil, peeled and
chopped potato until half cooked. Shift
Pot in a cauldron, add boiled water and simmer until cooked,
making sure the potato remains intact.
Recipe 3. Azu in Tatar style with potatoes
Ingredients
300 g of meat tenderloin;
salt;
600 g potatoes;
black pepper;
five onions;
fresh greens;
two cloves of garlic;
200 ml of tomato juice;
two pickled cucumbers.
Cooking method
1. My meat, we clean out of everything superfluous and dry them with napkins.
Cut the oblong pieces across the fibers.
2. Put the meat in a pre-heated pan, cover with a lid and
готовим, пока оно не пустит the juice.
3. Bow чистим и шинкуем semirings. Shift the onions to the meat,
Stir and fry for another six minutes.
4. Salted cucumbers in small pieces or large
three
5. We clean the chives and cut them into slices. Pickles and
put garlic in the pan. Pour in tomato juice, pepper and salt.
Stir, cover and simmer for ten minutes on average.
on fire
6. Shift roasted meat in a pan with a thick bottom and
pour water so that it covers the meat. Set to slow
fire and simmer.
7. Wash the peeled potatoes thoroughly and cut into strips.
Fry the potatoes in a separate pan until half cooked.
We shift the potatoes in a pot of meat, add more water to
her level was on the finger above the potato. We continue to stew until
readiness Make sure that the potatoes are not digested. is he
must be soft but remain whole.
8. Spread out the finished dish in deep drinking bowls, prune down
greens and served hot.
Recipe 4. Azu in Tatar style with potatoes and cilantro
Ingredients
beef tenderloin – 600 g;
hot red pepper;
potatoes – 600 g;
ground black pepper;
pickles – three pcs.;
salt;
bulb;
cilantro greens;
tomato slices from a jar – 200 g;
flour – 25 g;
garlic – two cloves;
refined vegetable oil.
Cooking method
1. Cut the washed beef cut into pieces across the fibers,
five centimeters long and one wide. Warm up in the cast iron
сковороде две ложки масла и выкладываем в него chopped meat.
2. Roast beef over low heat from time to time.
turning over to ruddy.
3. Fill the contents of the pan with hot boiled water so that
so she covered the meat. Cover with lid, twist the fire and simmer
Beef about one and a half hours until soft.
4. Open the lid, add the fire and continue to cook,
until the water is evaporated, and the meat is not browned.
5. Add peeled and finely chopped onion to the pan,
flour and mix. Fry until soft onions. Add tomatoes
from the jar, stir and simmer on medium heat for five minutes.
6. Salted cucumbers cut into strips and add to the meat.
We warm up still five minutes.
7. Cut the peeled potatoes into slices and fry them in
отдельной сковороде, посолив, до полуreadiness Shifts
mix potatoes with meat, simmer and stew for the same amount of time.
Finely chop the garlic and greens and add to the pan. Stir and
remove from heat.
Recipe 5. Azu in the Tatar style of pork
Ingredients
500 g pork tenderloin;
parsley;
black pepper;
three pickled cucumbers;
half a kilo of potatoes;
salt;
garlic head;
vegetable and butter;
two cloves of garlic;
30 grams of flour;
25 g tomato paste.
Cooking method
1. Cut the pork into small oblong slices.
We clean the seeds of three cucumbers from pickled cucumbers. Cleaned
cut potatoes into strips and fry in hot oil until golden brown
crusts. Bow чистим и мелко крошим. His also fry in
butter.
2. Теперь обжариваем свинину до аппетитной crusts.
Shifts мясо в казан, добавляем муку и томатную пасту.
Pour in boiled water, mix, pepper, salt and put cauldron
on fire.
3. Ten minutes later we add potatoes, onions and
salted cucumbers. Stir and stew the dish over low heat
quarter of an hour. We decompose the basics in deep drums, add
chopped herbs and garlic. Serve hot.
Recipe 6. Azu in Tatar style of pork with bell pepper
Ingredients
a glass of broth;
half a kilo of pork;
40 g of flour;
pod of red bell pepper;
pinch of turmeric;
carrot;
black pepper;
onion head;
salt;
80 ml of vegetable oil;
two sprigs of parsley;
two pickled cucumbers.
Cooking method
1. Peel the carrots, potatoes and onions. Remove from
болгарского перца плодоножку и вычистите seeds. All vegetables
chop fine straws.
2. Heat the lean oil in a cast iron skillet and put in
her all vegetables except potatoes. Pass the vegetables until soft.
3. Pickles andзмельчите тонкими in bars. Add to
stir-fry vegetables, stir and fry for about seven minutes.
4. Cut the pork into oblong pieces and send to
pan with vegetables. Keep frying, stirring occasionally,
quarter of an hour.
5. Slide the pan to the edge. Pour in
place the flour and fry it until golden. Then
combine it with meat and vegetables. Pour all the meat broth and
season with all the spices.
6. Cook the azu for another 15 minutes. Sprinkle finely chopped greens
Parsley, stir and remove from heat. Spread the azu deep
Drink and serve.
Recipe 7. Azu in Tatar style in a multicooker
Ingredients
Half a kilo of beef pulp;
salt;
four pickled cucumbers;
half a cucumber pickle multistack;
two onions;
three garlic cloves;
two fresh tomatoes;
25 grams of sugar;
40 g of flour;
80 g tomato paste
Cooking method
1. Mine and cut pork into bars. Shifts кусочки мяса
в емкость multicookers, вливаем пару ложек постного масла и
activate the mode “Baking”. Cooking, stirring for 20 minutes, not
closing the lid.
2. Salted cucumbers cut into thin, oblong pieces.
Add them to the meat and continue to fry.
3. Tomatoes mine and cut into pieces, without removing the skin.
Shifts помидоры в емкость мультиварки.
4. Bow чистим и мелко шинкуем. Put in the pan with
heated vegetable oil, fry, stirring, until soft.
Sprinkle the onion with flour, stir, and keep on fire for another couple of minutes.
Now add the tomato paste and garlic squeezed through a press.
Pour in cucumber pickle and mix. We taste and if
There is a need, add hot pepper and salt. Keep the sauce on
stove a couple of minutes. Then выливаем его в емкость multicookers,
mix and add sugar.
5. Activate the multicooker in the “Quenching” mode, close the lid and
cook 45 minutes. Serve azu with any side dish.
Recipe 8. Azu in Tatar style in a multicooker with potatoes
Ingredients
lamb pulp – 800 g;
salt;
two large onions;
ground red pepper;
tomato paste – 30 g;
Bay leaf;
potatoes – 6 pcs .;
olive oil – 50 ml;
3 pickled pickles;
garlic – 4 slices;
filtered water – two multi-glasses.
Cooking method
1. Cut the lamb pulp into oblong pieces. Bow
clean and chop thin feathers. Put meat and onions in
bowl of multicooker. Pour in a spoonful of olive oil and fry,
mixing for 20 minutes in the “Frying” mode, without closing the lid.
2. Now add the finely chopped pickles and pasta
tomato Stir and fry for another five minutes.
3. Crush half the garlic, add the multicooker to the bowl and
pour boiled water. Shuffle and activate the Quenching mode.
Cook the lamb for two hours.
4. Half an hour before the end of cooking, add to the bowl
fried in olive oil until half cooked potatoes, two
slices of finely chopped garlic, salt, bay leaf and pepper.
Stir, close the lid and continue cooking.
Recipe 9. Azu in Tatar style in pots
Ingredients
potatoes – 5 pcs .;
salt;
pork pulp – half a kilo;
black pepper;
pickles – two pcs .;
bay leaf;
onion head;
fresh greens;
garlic – clove;
sour cream – 100 ml;
tomato paste – 30 ml.
Cooking method
1. Cut the dried and dried pork into slices.
2. Put the meat in a pan with hot oil and fry until
semi-ready, peppermined and salted.
3. Cut the peeled potatoes into medium sized bars and
fry until half cooked in a separate pan.
4. Bow очистите и мелко покрошите. Shred the pickles
in small pieces.
5. At the bottom of the pot, put two leaves of laurel, then a layer
meat, and on top of it lay onion, fried potatoes and
salted cucumbers.
6. Combine sour cream with tomato paste, dilute the sauce with a glass.
hot water and mix.
7. Chop the garlic and fresh herbs chopped and add to
potty Pour the contents of the creamy tomato sauce. Put the
pot in the oven for 45 minutes and cook at 200 C. Serve azu
right in the pot.
Azu in Tatar style – tips and tricks
- In order for the basics to be delicious, it is important to adhere to the correct
the ratio of onion to meat, it should be half. - Salt the basics only after adding cucumbers.
- Before cooking the basics of meat, be sure to fry so that
it remained juicy. - For an even more intense taste, pound garlic with
with salt. - Pickled cucumbers should be peeled and cleaned
seeds.
