Asian cuisine is diverse, but whatever you cook, you can be sure the result will be delicious. We have repeatedly cooked with you dishes that are popular in Asian countries, for example, lagman, pilaf, kulchetai. Today we will again get acquainted with the food that has arrived from Asia, to be more precise, from Uzbekistan (but many countries of the Caucasus claim the title of its homeland). So, this master class will be devoted to cooking smoke, which is also called smoke and basma.
You will need:
- meat (fatty beef, pork or beef) - 500 grams,
- cabbage - 300 grams,
- tomatoes - 3-4 pieces,
- potatoes - 2 pieces,
- bulb onion - 2 pieces,
- Bulgarian pepper - 2 pieces,
- eggplants - 2 pieces,
- carrots - 2 pieces,
- salt - to taste,
- vegetable oil.
Method of preparation
1. Prepare all the necessary ingredients. You can increase or, on the contrary, reduce the amount of this or that product to your own taste.
2. My meat. Drain. Cut into pieces of medium size.
3. In the cast-iron cauldron pour vegetable oil. We put on fire. In the heated vegetable oil lay out the pieces of meat. Stew for a quarter of an hour.
While the meat is being stewed, we will prepare the remaining ingredients for our smoke.
4. Clean the onion. Cut into strips.
5. Clean potatoes. Cut into large cubes.
6. Carrot clean. Cut into large half rings or cubes.
7. My eggplant. Remove the stalk. Cut into cubes.
8. My tomatoes. We cut rings. Large specimens cut into half rings.
9. My pepper. Remove the seeds and stems. Cut into large strips.
10. Large cabbage cut.
11. After the time specified in clause 3 of the time, we send a bow to the cauldron. Fry a little. You can add a tablespoon of tomato paste.
12. On the pillow of meat and onions lay out all the prepared potatoes. We salt. Do not mix.
13. Put some tomato on the potatoes.
14. Now we lay out all the carrots. We salt.
15. Eggplants are laid on carrots. Add some salt. If you wish, you can put a little tomato.
16. Now it's the turn of the prepared pepper. Add some salt.
17. Top of all this yummy close with cabbage. Traditionally, smoke is cooked in a large cauldron on the fire and then the cabbage is simply divided into leaves and densely veiled sliced vegetables. You can pour in some water (about a glass), then a tasty and fragrant broth will appear in the finished dish.
18. We lay out the remaining tomatoes. We salt. Tightly close the cauldron lid. Tomim vegetables for 1, 5 hours at minimum heat.
19. Put the prepared smoke on a dish or in portioned deep plates, serve to the table.
