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Russian
00:00:02
friends Hello everyone, Chef is here, which means00:00:06
you are Naive left-handed, as always, glad to see you,00:00:09
and as always, I have something00:00:11
interesting and tasty for you. Seasonal00:00:14
time has come. What a summer season! Yes, yes, I know00:00:17
that it’s still spring, one way or another, we already want to00:00:19
run on the green grass, one way or another, you and00:00:22
I have already stuffed the barbecue shish kebab with00:00:24
these May bells and whistles00:00:28
that we just had and We moved to the camp00:00:30
when you want a quick, simple but00:00:32
rich meal You yourself ask,00:00:34
write to me in the comments Chef Give me00:00:37
some Killer recipe that00:00:39
would be unrealistic delicious simple00:00:41
No questions roll pie whatever you want Call it in a00:00:44
quick manner from young cabbage eggs and00:00:47
smoked sausage, not necessarily00:00:49
sausages, maybe even00:00:51
any sausage and they advise you to watch to the end00:00:54
because, as always, there will be something00:00:56
interesting Shevchenko will want to play00:00:58
If you want to be in the know at all all00:01:00
events Subscribe then you will00:01:02
simply be the happiest people00:01:04
because when a person pisses he is00:01:06
happy So what we need is puff00:01:09
pastry, best of all, yeast-free small00:01:11
amount of flour boiled egg raw egg00:01:13
to then grease as I already00:01:15
said sausages with sausage even if there is no00:01:17
sausage Generally there are no questions, it’s just00:01:19
stupid Do it with cabbage, and00:01:21
accordingly, young cabbage is the first on00:01:23
the board I will cut the cabbage Only00:01:24
then will I cut the smoked meat It’s00:01:27
just a little life hack think not00:01:29
only about yourself but about your friends My00:01:30
wife, for example, doesn’t eat a damn piece of meat00:01:32
That’s why I’ll cut the cabbage here now00:01:35
calmly, only then it will be00:01:37
barely smoked, otherwise the knife and the board will be00:01:40
smoked, and so is the product, which is why00:01:41
I’ll make one for my wife without00:01:44
smoked food and the second one for you with00:01:46
smoked meat, considering that you and I00:01:48
are making a pie for this everything00:01:51
was cut very quickly fried, it’s best to00:01:53
cut into medium strips like this oh so00:01:57
now it’s the season of young cabbage What00:02:00
does young cabbage mean, just like00:02:02
carrots and much, much more Why we00:02:05
love the grocery season because,00:02:07
firstly, the product is at00:02:09
its peak taste And secondly, this is00:02:11
pricing by itself, it cannot be00:02:14
expensive, remember my kipish in00:02:16
Krasnodar when there were strawberries I started00:02:18
to stir up everyone,00:02:22
but which strawberries in season will cost00:02:26
a lot of money or apples or apricots in00:02:29
Moscow and in Sochi yes And in other regions00:02:32
I’m sure that everything should be according to Feng Shui00:02:34
So it’s so empty, ready to discard it,00:02:38
let it wait in the wings because00:02:41
I will fry the cabbage in a very difficult00:02:43
way, now as for the smoked meats,00:02:45
we will wrap Valya roll, so00:02:48
we have the cabbage cut into strips, the egg00:02:50
will be chopped into cubes, from the00:02:53
smoked meats, you can simply take it and00:02:55
cut it like this. In00:02:57
general, the aroma of smoked meat00:03:00
always attracts us, we love it00:03:02
all year round. So what we get is00:03:04
smoked meats are also ready, nothing00:03:06
too ingenious here, we just simply00:03:08
cut one frying pan on the stove,00:03:11
we will use it to fry00:03:13
smoked meats, the idea when frying is in00:03:15
order to melt away the unnecessary00:03:17
amount of fat from there, but also to saturate it with00:03:19
flavor so that it is tastier. Therefore,00:03:22
I do not suggest adding00:03:25
any oil to this frying pan. As for cabbage, we00:03:28
will make it in the style of the filling for00:03:30
grandma’s pies with cabbage; fry00:03:33
slightly young cabbage in vegetable00:03:36
oil and then let's add a piece of butter00:03:38
And of course, a small amount of00:03:40
boiling water should be fried, under no00:03:43
circumstances boil the cabbage to simmer,00:03:45
simply add young cabbage,00:03:47
which means here again I00:03:49
repeat, we don't give any oil until we let00:03:52
it melt everything and then we'll00:03:55
add it if we suddenly want it,00:03:58
but Considering that I use oho and00:04:01
sausages, there is a sufficient amount of00:04:02
fat here, of course I always added my00:04:04
favorite butter. By the way, I may00:04:07
also add it. But here we will00:04:08
definitely add it. Our main00:04:11
task is to lightly00:04:13
fry it so that there is the aroma of00:04:16
unboiled cabbage. namely, when fried,00:04:19
at least in my family they did it that way, by00:04:21
the way, write to me in the comments, but here’s00:04:24
how your grandmother prepared the filling for cabbage pies in this case.00:04:29
Or you It will be very interesting to see the00:04:31
most unusual way, as always, the chef00:04:35
will give gifts, look hunting00:04:38
sausages which contain just a00:04:40
minimal amount of fat so00:04:43
I’ll still add a small amount of00:04:45
butter And of course00:04:49
butter I immediately add cabbage to my favorite00:04:52
salt super here pepper never00:04:56
hesitate to add look cabbage00:04:58
how very correct for I don’t know00:05:01
When they’ll come up with it so that the aromas can be00:05:04
transmitted On TV or on phones,00:05:07
then you will feel the aroma of00:05:09
fried cabbage here, it’s just one00:05:11
thing Pleasure is not the potatoes,00:05:14
fry the potatoes too much, of course you don’t need to fry00:05:16
the cabbage, I added salt, I added pepper00:05:19
oil, you see, it’s already starting to00:05:22
give a small amount due to the salt00:05:24
moisture, but this moisture is not enough for me. Therefore, I00:05:27
literally add 100 ml of water to literally half a head of cabbage,00:05:30
and now I give00:05:33
the opportunity for the liquid to evaporate and in the00:05:36
meantime the cabbage will become00:05:37
as soft as it needs to be00:05:40
soft with me and subsequently with you00:05:44
sausages We won’t do the gypsy color after all,00:05:47
see what happens, but as00:05:49
I already said, I’ll make one00:05:52
pie for my wife, here we put the smoked meat here, here we go, here we go, here we go,00:06:00
now with this here, the cabbage has completely00:06:02
shrunk, the liquid needs to be completely00:06:04
evaporated. Because that if we don’t00:06:06
evaporate it, it won’t be the best way, we’ll00:06:08
end up with a pie, the dough will be wet,00:06:11
you see, the cabbage has an aroma, it has its own00:06:14
texture, the color has been fully preserved,00:06:16
now we00:06:18
’ll chop up a sunny egg here, it’s absolutely lovely, it’s just00:06:20
beautiful, it’s young cabbage, so the00:06:23
most important thing is not to overcook it because00:06:26
if you overcook it, it turns into a00:06:28
blotter. And we just need the00:06:31
French roll to remain all in front,00:06:33
put everything in a sieve,00:06:35
whatever you want to call it and that Voila00:06:37
Aida back to the table while the00:06:40
cabbage cools slightly, we need to take one00:06:43
ingredient, this is our faithful parsley00:06:45
friend, finely chop it, add it to a00:06:49
separate bowl where we will have cabbage00:06:51
and eggs, so we do it with the eggs,00:06:54
actually boil the eggs and then take it and00:06:56
chop it on one side, someone will say,00:06:58
Can you grate it? Can you grate it?00:07:02
No question at all, but grandma00:07:05
does it grandma didn’t always like it.00:07:07
Chop it like this if you00:07:11
add an egg to where you cut the parsley, so00:07:15
here the egg here, immediately prepare a00:07:18
fresh egg for yourself so that you can00:07:20
grease the pie later. The oven is set at00:07:24
210°. By the way, here somehow00:07:27
my friend started talking about the dough at00:07:30
what temperature puff00:07:32
pastry is baked. I’ve known all my life that 180-200. I00:07:35
completely started saying that 210 23000:07:38
so today I’m experimenting.00:07:40
I’ll bake puff pastry at00:07:43
210°, it’ll be interesting to see if it works out or not00:07:45
no Rinat says that00:07:48
almost all the pores of the puff pastry layers will open right up00:07:53
Well, let’s experiment the00:07:56
beaten egg is the boiled one put aside now00:07:59
we need to work with the filling the egg put00:08:02
here now the cabbage for everything now I’ll put00:08:05
all the cabbage in you see it’s still00:08:07
quite hot So for now00:08:10
I’m putting it here and I will roll out the dough,00:08:13
I take a parchment baking sheet, now as00:08:16
for the dough, Well, let's ask for a little flour.00:08:18
As they say, we'll ask for one layer00:08:21
of dough, we'll bomb the roll style, a very00:08:24
important point, we don't need you for the00:08:26
dough to be very wide, very thin,00:08:29
everything should be in moderation when working00:08:32
with with puff pastry it’s best to00:08:33
make two curls, that’s a maximum of three,00:08:37
that’s no longer necessary, that’s what the world00:08:39
calls fog So I rolled out the dough00:08:43
anymore, I don’t see the point of making it longer00:08:45
or something else, I immediately00:08:48
coat the inside with beaten egg, we’re doing it for ourselves,00:08:51
so don’t be shy Yes, the tests are ready,00:08:55
everything is ready. Looks like now cabbage with egg00:09:00
[music]00:09:02
the smell is absolutely crazy, just like00:09:05
grandma’s egg, cabbage,00:09:08
young cabbage, you don’t need to put a lot of cabbage. Everything00:09:11
should be in moderation, you see, I left00:09:13
small edges here. Oops, they wrapped it up00:09:17
here, they laid it all out beautifully, like00:09:19
this I do, you see I twist it slightly00:09:22
here so that there are no voids,00:09:24
we lay out the00:09:26
prepared story with the seam down, this is00:09:29
mandatory This is how we got00:09:31
the roll But we make two of them at once I can00:09:34
foresee your question with fish, you can use00:09:37
shrimp, you can use mushrooms,00:09:40
you can use whatever you want with that and make it with the00:09:43
rest of the cabbage, I added smoked meats, you00:09:46
have left the brisket, you have left with00:09:49
salts, you have left the doctor’s sausage,00:09:51
it will turn out just bomb like that00:09:54
and don’t regret it, we do everything for ourselves00:09:58
now00:10:02
this is just a little bit here and the same thing,00:10:05
we twist it, we00:10:08
tighten it, we unscrew it we stretch there are moments where00:10:11
it is torn, no big deal, I shift it like this, so00:10:14
what, as they say The00:10:17
Beatles, now we have an egg, of00:10:19
course we take Lizun with a brush, better with a brush00:10:23
If suddenly for some reason there is00:10:24
no brush, you know what you can safely lubricate00:10:27
Yes, well done, Handsome I hope everything00:10:29
is correct now they said with a napkin and00:10:31
put everything in the oven accordingly, again I00:10:34
say experiment, set 21000:10:36
degrees for 20-25 minutes and bake until00:10:40
ready, of course it’s not difficult to do it yourself,00:10:44
but there is such a retrograde00:10:47
Mercury when you don’t want to do anything at all,00:10:49
so I have for a00:10:51
very important life hack for you, although I00:10:54
always show you simple and accessible00:10:56
recipes for how this dish happens, there is a situation00:10:58
when it is ready, in principle, there is no time; at00:11:00
such moments, Creative Kitchen helps me out.00:11:03
Here there is everything we love;00:11:05
hot snacks; more than 100 ready-made00:11:08
dishes from different cuisines of the world; important It should be noted00:11:10
that Kitchen has its own production and00:11:13
pure composition, the guys use the products00:11:17
and modern packaging allows them to00:11:19
maintain freshness and is useful for those00:11:22
who monitor the balance00:11:25
together with a nutritionist00:11:31
[music]00:11:37
[music]00:11:41
Creative Kitchen beef pilaf taste benefits and nothing00:11:44
more you can familiarize yourself with the00:11:46
Creative Kitchen assortment on the brand’s website And the00:11:49
link, as always, is in the description of the release00:11:54
Well, what can I say, the pie is ready, I took it out,00:11:57
greased it with butter and gave it00:12:00
the opportunity to rest, a very important00:12:01
point there are two of them, firstly, Rinat00:12:04
was right of course. Very well. Everything00:12:07
was baked, see why I understand this00:12:09
look but you see it is completely dry00:12:12
even when I take this pie the same thing, everything00:12:15
is baked perfectly Now all that remains is to00:12:17
cut it off and Try00:12:20
one piece with just cabbage00:12:27
[music]00:12:30
Well, friends, time00:12:39
[music]00:12:42
delicious tasty bright juicy and at the same time00:12:46
you have a choice you want Cook yourself No00:12:48
Hello, you can eat a little and that’s it But most00:12:51
importantly, don’t forget to subscribe to the00:12:53
chef on all social networks Bye bye00:12:55
Until new tasty meetings00:12:57
[music]Description:
Друзья, привет! Сейчас на прилавках появляются сезонные продукты и этим грех не воспользоваться! В новом выпуске я предлагаю приготовить пирог или рулет – как вам больше нравится – с молодой капустой и яйцом. При желании можно добавить копчености! Подробный рецепт и кулинарные лайфхаки – в этом видео. Погнали! Ингредиенты: тесто слоеное бездрожжевое – 500 г мука – 100 г капуста молодая – 1/2 кочана яйцо сырое – 2 шт. яйцо отварное – 3 шт. масло растительное – 50 мл масло сливочное – 80 г петрушка – 10 г колбаски «Охотничьи» – 4 шт. Приятного аппетита! До новых вкусных встреч! Заказать продукцию Creative Kitchen можно на сайте: https://mr-food.ru/ А в Instagram* не только приятный контент, но и полезная информация о продукции: https://www.facebook.com/unsupportedbrowser *Принадлежит Meta, признанной экстремистской и запрещенной в РФ организацией https://ivlevgroup.com/ https://vk.com/ivlev.chef.channel https://dzen.ru/ivlevchefchannel https://www.tiktok.com/@ivlev.chef/ https://rutube.ru/u/Ivlevchef/ По вопросам рекламы: +7 (985) 161-78-50 [email protected]
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