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Russian
00:00:00
[music]00:00:04
where to start it all starts speaking to you00:00:11
accuracy with acceptance my name is zurab and00:00:14
today we will make three types of00:00:16
pickled onions00:00:18
let's go and by the plague recording this recipe00:00:21
guys because mackerel is one of the00:00:24
simple recipes on which you00:00:27
write a lot of comments on how you are00:00:29
pickled onions now I'll show you00:00:32
insert mackerel you know in general out of days00:00:35
for one recipe so many people didn't00:00:38
write from to try to make it and it turned00:00:40
out very tasty so don't00:00:42
miss there really very cool00:00:44
recipe from00:00:45
hell for the first onion for the first00:00:48
recipe we need one big red onion00:00:51
or two small ones how's it going for00:00:54
me water salt sugar00:00:58
dill black peppercorns that's it,00:01:01
let's chop the onion letter to while00:01:06
the next one starts sitting again we reach the onion00:01:12
we send the plate00:01:14
this is one of the fastest recipes it00:01:18
really will be ready in two hours it00:01:20
can be used it's a cool recipe00:01:23
but honestly I'll tell you not my favorite not00:01:27
because it’s not tasty you’ll find out later00:01:29
divide it a little debug sent it00:01:32
to a plate00:01:34
I chopped only two spirits you saw 200:01:37
medium onions like this I only have00:01:41
half a teaspoon of sugar like this half a00:01:46
teaspoon of salt I always let the guys00:01:49
know apparently, well, I make sugar and soda in00:01:53
approximately equal quantities below,00:01:56
I like it when it’s so slightly sweet,00:01:58
well, not to the body Marina should00:02:01
be sweet, you’ll agree and now I00:02:04
’m going to the sword miracle you’re massaging everything so00:02:07
that the onion absorbs itself salt sugar00:02:11
massages kim gently you must always run with00:02:16
food you must always gently massage the color00:02:21
until the onion begins to release00:02:24
moisture into it it feels and look00:02:27
everything is gorgeous we stop00:02:31
poison they sit now juice of 1 lemon00:02:35
if you don’t like sourness to you can mince half the00:02:39
cube unnecessary so00:02:42
we protect ourselves from seeds00:02:45
so squeezing the seeds into the hand remains in the00:02:49
hand and black pepper. the00:02:57
dill version is too fine for but also00:03:04
mixing everything well you already know00:03:08
guys what the smell of onions is by uhh uhh uhh00:03:12
something with something just very, very00:03:15
quick and at the same time a very cool00:03:18
recipe this is an important point my points00:03:22
since the times are quite sour oxide00:03:25
milligan they don’t like well, everyone doesn’t like oxides, not everyone likes it,00:03:29
add a little water, one or two00:03:31
tablespoons of steam, it will be00:03:34
good enough, place00:03:37
everything, let’s wait 2 hours and Mom’s chic00:03:45
Dan’s chock is ready, a sponge cake and a very tasty00:03:48
recipe, and now my friends, the second recipe is00:03:51
my fairy water, my favorite is hanging00:03:55
pickled onions00:03:56
why I like it so much because you can00:03:59
plant the taste of the marinade here, get it00:04:03
thoroughly since you want the class,00:04:05
take a jar in which we will00:04:08
pickle the onions, I’ll take this mold,00:04:10
pour water here and make about 1 to00:04:15
1,00:04:16
half the water and half00:04:19
I have here 6 the percentage is not apple, as00:04:24
for me, I generally did the most for marinades00:04:27
and now we send this mixture of water and00:04:30
vinegar00:04:31
or a small saucepan or00:04:34
stewpan and leave now the cook, dry a00:04:38
teaspoon of black peppercorns and00:04:40
half a teaspoon of coriander seeds, cilantro,00:04:45
send here and add sugar I for now00:04:50
I’ll add two teaspoons and 200:04:55
teaspoons of salt00:04:57
0 why am I telling you that this is my very,00:05:00
very favorite recipe for pickled00:05:03
onions because you’ll now send00:05:06
this mixture to boil and we’ll try it along the way00:05:10
and really, for these, the taste00:05:12
can be from perfect salt, sourness, not00:05:15
enough vinegar, add sweetness, not00:05:17
enough sugar, add saltiness, not00:05:20
enough salt, and that’s just the shortest00:05:24
fire, they’re marina in general, we send the00:05:27
legs away from the huge one and it’s going on, let’s put our00:05:31
lips on mode, cut the onion, you can cut the onion into00:05:34
rings, you can use half rings, again,00:05:37
this is our kind00:05:41
if you know for the video you need to know00:05:44
how to present it beautifully, of course, because it00:05:47
looks very beautiful, especially00:05:52
brewed on00:05:53
such and such a day for a dose, it’s just00:05:56
incredibly beautiful, they could see it00:05:59
by the way, dozens of dill about00:06:02
mackerel, as you can see, I took enough,00:06:05
but because I love it very much, especially00:06:09
then they thought it was porridge don’t spoil it with oil,00:06:14
and it’s impossible to give the dill from the hoards the00:06:19
population’s opinion, well,00:06:22
of course, it’s up to your choice, you can also use00:06:24
much fewer buttons through to for taste,00:06:27
and for me to eat, too, further than the garlic,00:06:34
don’t you cloves, again, because of my light00:06:37
love for garlic, you can take 200:06:40
cloves, but believe me, these guys are00:06:44
definitely not garlic and the companions are very good, we are now00:06:48
carefully moving the potion from the onion,00:06:51
onion too, to the board, give it when the guys don’t00:06:58
cook, but I’ll honestly tell00:07:00
you from my experience, I don’t understand the leg part, the00:07:03
battle00:07:04
when I watched other chefs,00:07:06
too,00:07:07
when you rub dill into your forehead and the onion also00:07:13
begins to release its juices, the taste00:07:15
turns out to be much richer than if you00:07:18
just throw it in a jar. Honestly,00:07:20
try it; it’s incredibly delicious;00:07:24
we send the onion into the jar; it needs to be00:07:28
compacted well;00:07:34
first,00:07:42
for not the marinade has cooled down, fill the00:07:45
jar, fill it up to you,00:07:51
assemble the lid, move on to the third00:07:55
marinade and friends for you 3 and in general, the00:08:02
original recipe, this recipe, of course, was00:08:05
not invented by me, part I will tell you that00:08:08
he introduced me to00:08:09
this recipe one French occasion div00:08:12
Hans seriously, know what we did00:08:16
usually what we do with the mind when00:08:18
open to train and usually everyone drinks if00:08:22
someone is carrying says that it is squeezing out00:08:25
and this French is suitable when you see00:08:27
the corner uh uh uh what are you doing what are you00:08:30
doing influx in general he always00:08:34
used the guys to00:08:36
pickle onions with cucumber marinade00:08:39
it turned out you can’t imagine how00:08:42
tasty it is, of course this method also has00:08:46
its downsides, but I didn’t write specifically for you in00:08:49
order to torture you at the same00:08:52
time, Hanse, well, you found a cucumber of00:08:54
which there are no preserves at all,00:08:57
vinegar, salt and sugar and everything else,00:08:59
that’s why now together with you we00:09:02
will do this, but there are certain points to prepare, we00:09:05
must take into account in April, be sure to, as he00:09:08
said, new products must be boiled,00:09:10
let's together with everyone with all00:09:16
the spices, you00:09:18
can’t lose anything00:09:21
on these things, you don’t have to lose robots, you00:09:25
don’t need to see it,00:09:26
as soon as it boils, you need to straight away00:09:28
pour it hot over the onion, so we send it in the meantime, let’s00:09:31
chop the onion, dill, as I00:09:38
told you, you don’t need to chop it all00:09:41
finely, now we move it all around a00:09:43
little so that a friend can add a little bit of the mussel to ours and fill it00:09:47
with marinade00:09:50
[music]00:09:55
all the guys, everything is boiling, we send the00:09:59
pickling jar, cover it with a lid,00:10:05
here it is you and I have such a beauty,00:10:07
well, friends, here are the yatras of00:10:11
magnificent marinade for curls, by the way, the00:10:14
first marinade that I told you that00:10:16
the [ __ ] wrestlers didn’t touch, it’s already ready, it’s00:10:20
actually been half an hour, you’ll find out how00:10:23
delicious the00:10:24
2nd marinade is, I’ll honestly tell you and my beloved00:10:27
friends because the taste of the marinade needs to be00:10:30
planted Tuscany of the day because you want it00:10:33
chic 3 marinade that00:10:38
we made purely from the French chef00:10:40
and let’s try it together with you00:10:43
since it’s already evening00:10:45
let’s meet you tomorrow00:10:47
morning and arrange an audition with fate00:10:51
I’ll close my eyes let my wife put it in and let's00:10:55
see which one is the most delicious, you00:10:57
know, I'm interested myself, yeah, bye00:11:04
[applause]00:11:08
again, hello my friends, it's the very00:11:10
next day, my wife got this00:11:13
engine, you definitely don't have the results of the book00:11:16
we made,00:11:17
I didn't even look in the jar, you know what I00:11:20
squeezed out, unbiased, just for myself00:11:22
I'm wondering which one will taste00:11:25
better, let's try which one to start00:11:32
with, it depends and it's very tasty for you, but00:11:40
this store one hundred percent00:11:42
feels the taste of yo ooo I guessed00:11:47
right, my friends, I'll tell you honestly, you00:11:49
know, it's very tasty, try00:11:53
throwing the onions into the marinade and boil00:11:56
the marinade since the mail was poured hot, for00:11:59
some reason I thought that it would be soft even if the00:12:03
body is surprising, but the Frenchman has a reason to00:12:08
eat his own business, okay, the next thing is not clear,00:12:15
it’s from lemon because the taste of lemon00:12:17
is felt, by the way, it’s tastier than the00:12:20
store-bought one, what are you doing, that’s a plate for up to 200:12:26
guys to know and with which the officer00:12:28
was killed, yes with lemon it’s also very tasty,00:12:31
in general, one is better than the other, to be00:12:34
honest, they differ, I’ll tell you the truth,00:12:37
I won’t tell you directly which one is better00:12:40
because some will like it,00:12:41
some won’t like it, we don’t really like it with lemon, it’s00:12:43
very generally super00:12:45
delicious and this is understandable, which00:12:48
Rinat himself made at the time, and this one, which is the00:12:52
most blamed for making, you know, the onion is00:12:54
stronger here, the onion is the best feeling, the onion is00:12:57
generally super, also very tasty, this is00:13:00
perfect for barbecue or beans in general,00:13:02
in the end, I’ll honestly tell you00:13:05
one recipe is better than the other super,00:13:09
as for the recipe with lemon, it’s really00:13:12
very effective in an hour it’s already ready,00:13:15
so use the store’s reception for the00:13:18
marinade, you know, it feels like this is a00:13:20
store of00:13:21
fire, yes, someone likes this taste of the axis of the store-bought00:13:23
marinade, you00:13:26
will generally be delighted with the retina river, in00:13:29
some places the marinade has already been made they planted it to suit your taste, it’s00:13:31
clear that it’s perfect anyway,00:13:34
thank you for running aground, thank you for00:13:37
helping in the development of the channel,00:13:39
like and write comments, thank you guys, we00:13:42
love you too and respect you00:13:44
all, thank you bye-bye, well, wait, don’t00:13:50
forget, between everyone, we’re always00:13:53
cooking here the fact that he can cook it at any moment00:13:55
seems like it’s important to remember this00:13:57
from the taverns00:14:02
[music]Description:
Три вида маринада для лука. Маринованный лук △▽△▽△▽△▽△▽△▽△▽ 1 рецепт 00:47 Ингредиенты: ➊ Красный лук - 2-3 шт ➋ Лимон - 1 большой или 2 маленьких ➌ Соль - 1/2 чайной ложки ➍ Сахар -1/2 чайной ложки ➎ Укроп - по вкусу ➏ Черный перец горошком - 1/2 чайной ложки ➐ Вода -2-3 столовые ложки △▽△▽△▽△▽△▽△▽△▽ 2 рецепт 03:50 Ингредиенты: ➊ Красный лук - 2-3 шт ➋ Вода - 200 мл ➌ Уксус - 200 мл ➍ Черный перец горошком - 1 чайная ложка ➎ Семена кориандра - 1/2 чайной ложки ➏ Сахар - 2 чайные ложки ➐ Соль - 2 чайные ложки ➑ Укроп - по вкусу ➒ Чеснок - 2-3 зубчика △▽△▽△▽△▽△▽△▽△▽ 3 рецепт 08:00 Ингредиенты: ➊ Красный лук - 2-3 шт ➋ Магазинный маринад ➌ Укроп - по вкусу Приятного просмотра и аппетита! #маринованныйлук#маринованныйлукрецепт#мариноватьлукрецепт
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