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Video tags
Subtitles
Russian
00:00:02
today I will cook them tele change00:00:05
mozzarella automatically sauce of course00:00:07
among a large number of my00:00:09
meat-eating friends there are all such lovely girlfriends00:00:12
who do not eat meat and so for them I00:00:15
decided to choose in the fish department00:00:17
correctly Murmansk headlights are very tasty00:00:20
means for men meatballs for girls00:00:23
Murmansk couples00:00:26
Kostya Ivlev and at Konstantin's night, looking at00:00:29
the year who went, Surya is picked up by the guests and00:00:32
takes him to his favorite restaurant, I ask you to00:00:35
sneak into the kitchen for you to00:00:39
prepare a mountain of food and gorge on the00:00:41
fat one, I’ll say it again00:00:43
and of course tell each other something00:00:46
that in the light of day you won’t tell a00:00:51
replacement when nevmenosis I'll brew a soul here00:00:57
guests and guests00:00:59
in a unique gluttonous project 1 100:01:02
when the dog is sometimes there is a chamber pot level00:01:08
only on the platform of the prime minister00:01:10
[music]00:01:11
hello everyone, these are the Jews, the chef was in charge, it means there00:01:15
will be something tasty one of the00:01:16
favorite dishes of the post-Soviet space00:01:18
I had this of course, meatballs in00:01:21
tomato sauce, on the one hand, a very00:01:23
simple dish on the other side, there are many00:01:25
subtleties that I will now tell you00:01:27
because I will now make meatballs for you,00:01:29
but I have modernized this dish a little, I00:01:32
will explain I love cheese with or Circe this00:01:38
cartoon and with this hero mouse00:01:40
who was going crazy let's sauté my00:01:41
little beef meatballs will be00:01:43
stuffed with this little cheese,00:01:47
this is a type of mozzarella cheese00:01:49
called challenge, sold in a00:01:51
large number of stores, it costs00:01:53
pennies, as a rule, they buy it for00:01:56
children, making skewers out of it, they are also kebabs and00:01:59
small or mini- pizza and I00:02:01
thought why don’t I stuff my meatballs with00:02:03
this cheese and of course00:02:06
it will all be with red sauce this00:02:09
sauce was made on the basis of meat broth00:02:12
but I won’t use meat broth00:02:14
and I’ll make it based on water I00:02:17
’ll lighten it a little for this sauce I’ll00:02:19
need carrots onions butter and of course00:02:23
tomato paste and the meatballs themselves will be made00:02:25
from beef, I took the shank, the first00:02:29
thing to do is to scroll this meat00:02:31
through a meat grinder, a meat grinder, take00:02:32
the average00:02:35
[music] this00:02:43
means that meatballs can be prepared from any00:02:46
type of meat, but probably with the exception of00:02:47
pigs it turns out very tasty from00:02:49
turkey from chicken,00:02:50
of course from veal, but also beef, we00:02:54
will scroll through the minced meat twice so00:02:56
that it is more airy and00:02:59
softer for this type of meat for00:03:02
shanks, of course, small ones will00:03:04
simply get clogged, so it’s best to00:03:06
scroll through the middle grill twice00:03:10
[ music] the minced00:03:16
meat is ready, what needs to be done is00:03:19
salt and pepper, do not00:03:22
forget that we will have00:03:24
salty sauce and mozzarella cheese, mozzarella cheese, the00:03:26
end sock is salty, but still, if, for00:03:29
example, there is no mozzarella cheese, then add00:03:31
smoked suluguni to the jar and wash your00:03:35
hands with warm water so that the minced meat does not stick00:03:38
to your hands and it is convenient to mix, I00:03:41
remember the Soviet times, to add a lot of00:03:43
juiciness, you can also add water here,00:03:46
but I made the minced meat most gorgeous, I took00:03:50
the shank again, I will repeat there in moderation, and00:03:53
the meat in moderation and hot, and most importantly, I00:03:55
twisted it twice just look00:03:58
how soft it is, it’s just like dough, by the way, you00:04:00
can make burgers from it,00:04:02
such a mass,00:04:06
it’s clear this is the sound, as I was taught in00:04:10
Soviet times to work with mass and00:04:13
spread it, my mentors00:04:16
met something very much this year,00:04:18
they loved to die very much and that’s why they told me00:04:20
they showed me once while they were sober,00:04:22
I already did everything myself further and believe00:04:26
me, making one and a half to 2000 cutlets a day, it’s00:04:29
not that much mass growth, it’s ready now we00:04:32
start scattering the most important thing, there’s no00:04:34
need to make healthy meatballs, on average I don’t00:04:38
think there will be about a gram 60 each is00:04:44
a little bit for a labor-intensive process, but the00:04:48
result, believe me, is worth it. The00:04:52
difference between the meatballs, so you understand, we00:04:56
will compact them and place them00:04:58
quite tightly because this is still a00:05:00
protein mass, to a certain extent,00:05:02
when cooked, they will begin00:05:04
to decrease in size, they will be much more00:05:06
comfortable, this is me. poured oil and00:05:09
lubricated the sides very well here I00:05:12
scattered a00:05:13
small amount of flour now let's go00:05:16
take one ball of the00:05:18
structure there, close it and give it a shape everything00:05:22
must be wetted by your hands00:05:24
this prince's engine will not stick and I00:05:26
understand that it may not be in all00:05:28
cities in this you will see the question no00:05:30
take it cheese or grate it, it’s00:05:33
best to cut it into cubes, then preheat the oven00:05:36
to 210 degrees, it’s already00:05:40
working, as you understand, today I00:05:42
’ll show you meatballs, and for girls who aren’t into00:05:45
meatballs, not that they’re tasteless,00:05:47
the girl is just always and not for some day an00:05:49
object for them for them I took00:05:52
Murmansk trout, but what I will00:05:54
do with Murmansk trout, I00:05:55
’ll tell you our meatballs, I start00:06:00
breading them in flour and lay them in, they need to be00:06:04
laid out tightly so00:06:08
that they crack, it’s not scary, for00:06:11
this there is a sauce, do you know, no,00:06:14
but the sauce, as the legend says my cooks came up with00:06:17
nothing right to hide00:06:21
some of their own, just literally a00:06:24
couple of meatballs were not enough for it to be just00:06:29
fine, nothing terrible, although no, I need to00:06:32
do everything very well, I take the oil,00:06:36
lubricate it with oil and put it here too, I00:06:39
want it to be just like00:06:41
everything beautiful about a00:06:46
small amount here I pour it00:06:48
on top you don’t need a lot of games literally here’s a00:06:51
drop the oven is preheated to 210 degrees00:06:53
so I now set it for literally 1000:06:56
minutes so that they set the00:06:59
top color appears and then add00:07:02
the sauce they will then pour in the00:07:04
sauce and we are now let's start preparing the sauce,00:07:09
the sauce is made from carrots and00:07:12
onions, tomato paste, strong broth, but00:07:15
I won't use broth and it's more powerful than00:07:17
mash, and spices, salt, sugar, I'll say right away00:07:22
that you can't put them through the blender without letting00:07:23
them give off their taste,00:07:26
their aroma, it's best to cut them up This is00:07:30
how I finely00:07:32
take the tomato paste, oil, vegetables, go to00:07:36
prepare00:07:38
and put the saucepan in this way, add oil and00:07:43
spices, I will use salt, add00:07:45
more peppercorns, here you don’t have to00:07:48
wait for00:07:49
the saucepan to heat up, and most importantly, you and I00:07:52
should not fry the peppercorns too much when frying them00:07:55
can you immediately add the00:08:01
carrots and onions, now it's00:08:04
time tomato paste00:08:05
tomato paste, my friends, as you know, it's00:08:07
good for my daughter to save charm, this is to00:08:09
know that it's very good when fried and00:08:11
tomato paste loves butter, I'll immediately00:08:14
add a small amount of sugar00:08:17
so that the sauce is not bright and we are waiting for a red00:08:20
sauce, not a pepper sauce,00:08:22
so there is not such a light00:08:24
plate taste, there is a smell of this,00:08:28
I’m just starting to dive in during my00:08:31
youth, I remember I always really liked to come to the00:08:34
canteen, twenty-odd kopecks cost00:08:36
meatballs on the side, I always liked to have00:08:38
either buckwheat00:08:39
or pasta Alushte horns, of course,00:08:43
mashed potatoes, a piece of black bread00:08:46
and a compote of dried fruits and all this cost about00:08:49
80 kopecks, and if you also take00:08:52
a vinaigrette from whoever wins exactly the ruble,00:08:58
we sauté it very well, include tea, not00:09:01
as I said, the classic sauce,00:09:04
meat broth goes there, but I already said that I00:09:08
will not make meatballs that are too heavy,00:09:11
so instead of broth I will use00:09:13
water, how do you understand that tomato paste save00:09:15
Raval when you add only00:09:17
tomato paste you feel tomato00:09:19
acid when you posed then you00:09:22
feel the sweetness and aroma of a00:09:23
natural real tomato spa00:09:26
gray well somewhere, probably for about00:09:30
6 minutes on medium heat and now I take it00:09:33
and add it to the water, the sauce should still be00:09:36
thick, but we will still00:09:38
absorb it with the help of mash flour, in addition to00:09:41
Tsarev, I will also add smoked salt, well,00:09:43
I like smoked meats, 10 minutes have passed00:09:47
so I take out my meatballs00:09:49
in private until half done, just like00:09:53
the doctor ordered the opinion of not the guys,00:09:55
don’t worry about it yet, it’s not00:09:58
really yet, although it has already come out somewhere,00:10:01
the cheese00:10:03
will add color, cook for literally00:10:09
10 minutes, we begin to prepare the00:10:11
mash by hand, what is a powerful00:10:13
mash we we take flour and simply00:10:17
mix it with water, preferably without00:10:19
lumps, but if there are lumps, it’s not00:10:21
scary, this sauce00:10:23
will still be massed through a sieve, the sauce should be00:10:26
fairly thick, it should have00:10:28
the consistency of probably like kefer,00:10:30
mix the flour well like00:10:33
one percent kefir, you need it here com00:10:35
a lot of flour because flour can00:10:37
take away the taste of these vegetables and,00:10:42
accordingly, pasture and spices, so00:10:45
everything should be in moderation, now I take it,00:10:48
stir it and start adding00:10:51
a little, as the starch begins00:10:54
to set only when it boils00:10:56
and you can see it, so many00:10:58
who don’t knows it starts to pour everything out at once00:11:01
and then they have a spoon from there, you'll pull it out of there, they're00:11:04
already starting to thicken thicken load, they've taken it off00:11:12
the heat, we take money and a sieve and00:11:15
now we start the process and so that you and I have an00:11:17
elastic sauce, I00:11:21
definitely don't recommend punching it because00:11:24
if you punch it you00:11:25
will get a puree soup,00:11:27
because what kind of sauce is elastic?00:11:30
Now we pour the sauce over meatballs with00:11:34
buckwheat. Often in Soviet times,00:11:38
this sauce00:11:39
sometimes gave me heartburn. I couldn’t understand00:11:41
why, and then when I became a00:11:43
professional cook,00:11:44
I understood everything because of the margarine that was needed.00:11:48
it was added either from a large amount of00:11:50
tomato paste when it was still bad,00:11:52
save it exactly means look,00:11:54
they put it there very tightly, so when we00:11:56
poured the sauce, you need to beat the cream like that,00:12:00
they shouldn’t cook just like dumplings00:12:04
in water, but in this case in the00:12:06
sauce00:12:07
we will get it this way and that with00:12:09
anise sauce, respectively, in meat juices,00:12:12
that’s the essence of the shade and now there’s00:12:15
only00:12:17
10 minutes left to put these meatballs00:12:20
so that they dry very well,00:12:24
simmer with this00:12:27
sauce,00:12:30
wait 10 minutes and let's enjoy00:12:33
[music]00:12:39
Part 200:12:42
[music]00:12:44
between such drooling, the separation has begun,00:12:49
well, first of all, they are made correctly,00:12:52
answer even this is a mess, another00:12:55
such baked chicken, just like the00:12:57
doctor ordered, what these white00:12:59
things are showing you already we understood that this is the00:13:02
melted cheese of the clan that we have inside00:13:09
like this00:13:13
[music]00:13:17
I can say that this cool00:13:22
flexible and I envy you that you have and00:13:26
got into left-handedness so live with this00:13:30
thought and rejoice and cook something so00:13:33
quick and tasty dishes for yourself, your00:13:36
friends and be sure to write to my friends, I00:13:38
read all the comments that you go without00:13:40
prepared for you until we meet again delicious00:13:44
[music]Description:
Друзья, привет! Сегодня ностальгируем по советской кулинарии и немного ее модернизируем на современный лад. В нашем меню: Тефтели в томатном соусе, но не в привычном представлении, а с добавлением сыра моцарелла. Я покажу вам несколько лайфхаков, как не облажаться при готовке тефтелей. А еще у меня для вас сюрприз! Новое шоу «Ночной дожор» на ТНТ Премьер: https://friday.ru/to/431dsoky https://www.metro-cc.ru/ Самые свежие новости и жареные факты здесь, на Ivlev Chef https://vk.com/ivlevchef https://www.facebook.com/unsupportedbrowser https://www.facebook.com/unsupportedbrowser По вопросам рекламы: +7 (985) 161-78-50 [email protected]
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