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[sub] Cabbage Rolls Recipe #LudaEasyCook #PositiveCuisine #CabbageRolls

[sub] Cabbage Rolls Recipe #LudaEasyCook #PositiveCuisine #CabbageRolls

Channel: LudaEasyCook Ukrainian Chef Liudmyla Vu

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chef, each of you has probably

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tried lasagna, someone in a restaurant,

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someone in a cafe, someone actually bought it

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frozen in a supermarket, but today I

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suggest you cook the most

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authentic classic Italian

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podali

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[music]

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first I’ll prepare the floor bottom and then onion

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garlic

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minced meat and tomato sauce everything needs to be

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finely chopped garlic

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club

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also needs to be chopped finely finely

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[music]

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this is basically a classic

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Bolognese sauce that is minced meat stewed in

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tomato sauce

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onion garlic I usually take about a

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percent 10 from the minced meat and

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heat up the stewpan properly

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[music]

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adding olive oil there

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by the way, some people like to add butter

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[music]

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but it’s better to cook without butter,

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just use olive oil onion, garlic needs to be

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lightly fried by the way, many Italians

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put

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celery,

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carrots,

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you can even add root and a stalk of celery,

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first I fry the onion and garlic,

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then add the minced meat

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[music] the

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minced meat needs to be fried for about 3 4 minutes,

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I also chop the tomatoes

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after the onion, garlic and minced meat are fried

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[music] are

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you sure there is a lot of acid in tomatoes

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cache and it is desirable put it a little later,

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that is, together with the

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tomatoes in its own juice, or you can

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use tomato sauce

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[music]

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but you always need to

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simmer

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everything properly and put the tomatoes

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in a saucepan

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[music]

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mix thoroughly

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[music]

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lightly fry and immediately add spices -

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salt and

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[ music]

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pepper you can take a mixture of 4 persians

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[music]

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great

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[applause]

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now you can add everything

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or tomato sauce you can take tomatoes in your

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own juice

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I added tomatoes in their own juice

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sold in canned bags in

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anything there are whole tomatoes there are

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already crushed there are already stewed in the form of a

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sauce, so choose what you

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like, I

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prefer to take already stewed,

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almost like a ready-made sauce, so I

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add minced meat over low heat, you need to

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let the sauce simmer for about

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thirty to forty minutes so that the acid from

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the tomatoes goes away so that there is no heartburn,

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God forbid, of course, and how the

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meat should be stewed, I put it aside so that

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it doesn’t get in the way, I

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put the fire on low so that it

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simmers slightly and let it sit for 40

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minutes, and in the meantime we’ll prepare the

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bechamel sauce, this is the most important sauce, in

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my opinion,

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this means a very important point to begin with,

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despite the fact that The sauce contains

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only three components, it is so

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global: butter, flour and

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milk, but preparing it is very, very

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difficult, so first I bring the

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milk to a boil while the milk boils, I

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will answer butter and flour butter per

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liter of milk you need to take 50 grams per liter of milk

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in our case, half a liter of milk means I

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knead 25 grams of butter

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[music]

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all 25 grams of milk boil the

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milk and set it aside and I

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put the butter on the stove so that it

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melts

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I put the flour on the scales

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just as it is and put it with a

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tablespoon

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25 grams of flour is a full tablespoon

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[music]

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I arm myself with a whisk

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[music]

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all the butter has melted and

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I put the flour in there; the

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flour needs to be lightly fried, that is, you

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get this kind of ball polishing; you do

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n’t need to, well, it’s better to warm it up and fry it;

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in general, they say our cooks

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should use flour smell like a nut and

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the color becomes more creamy, but you do

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n’t need to fry the bechamel sauce very much,

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so I bring the flour to the color of

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baked milk and at this moment I

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add milk,

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well, about a quarter

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of the volume, then we do it again,

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of course, cook very quickly

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because if we If we

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sleep somewhere, the flour may be

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overcooked, so at the moment

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all the flour was mixed, so I

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turn down

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the power a little

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[music]

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and while the sauce is boiling, I immediately

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add spices,

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classic béchamel sauce, I always

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add only salt and

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nutmeg

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[music]

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list adds because there

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will be such black dots there, it’s not very

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beautiful, the sauce has been boiled for literally 5

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minutes and it’s ready

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if, for example, the

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flour is burnt a little, even if it’s

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not burnt, I

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always recommend straining the sauce, so I take

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a sieve and

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strain through the sieve

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[music]

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well or you can

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grind it with a blender at the end, if the sauce is difficult

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to strain, then you can help it with a

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whisk

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[music] you can

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see the particles of flour that

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have burnt a little, they have remained on the grid, all

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the sauce is ready, you need to wait for the meat

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and

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perhaps I’ll put it here closer

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[music]

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while the meat is stewing grated mozzarella I take

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a piece like this I have a

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piece of mozzarella here it is

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very important of course to use

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mozzarella why because when it

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melts it doesn’t stretch much like for

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example gouda or there is Russian cheese

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all mozzarella is the best cheese to

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eat in a melted form

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and so on

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chicken and the

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rule is that the softer the cheese, the larger the

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grater.

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You all know that, for example, Parmesan but

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not prohibited, it is quite hard and

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it is served there with almost dust from

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Parmesan and what is not liked by the masses is

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that it is so white and

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it turns out very beautifully

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in Lausanne, that is We can’t see

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white bechamel sauce white cheese

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and red such dark meat, that is, it

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will look very beautiful in contrast,

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of course we

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will sprinkle mozzarella on top and bake in the

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oven and then there will be a golden color

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so as not to waste time, I rub everything, in

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fact the cheese gives lasagna is very important,

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not only in taste,

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but also in appearance, even in smell, mozzarella gives

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a lot despite the fact that the

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Bolognese sauce is quite very powerful and

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there are a lot of tomatoes, all this is sour, such

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dark meat, but nevertheless the cheese

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determines the taste, I confess it’s a

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shame this cheese has a lot of

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flavor enhancers, well, of course,

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natural natural taste, so

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even if you add

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Russian cheese, it will change the taste of the whole

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Lausanne

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so that I have everything ready, how to

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determine,

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ask

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if the

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Bolognese sauce is ready, and I’ll tell you, look

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here

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when I put the minced tomatoes in my own so

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cool, it was clear that there was a lot of

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liquid on the surface and during the

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stewing process, all this liquid evaporated

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when the liquid evaporated, the natural

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pectin from the tomatoes was just

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released and mixed with the minced meat, that

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is, our minced meat turned out to be so whole, that

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is, it is clear that

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here it’s like the structure is so solid and

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there is no water and you don’t need to add water, no more

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resources, nothing, that is, it’s

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very important for us that we do all this, it doesn’t

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float, the most important thing is that the meat

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is stewed properly and it’s soft and

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juicy,

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now everything needs to be put in a mold.

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I took this collapsible one, very

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conveniently, and you

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always need to put bechamel sauce on the bottom of the mold

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[music]

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then I put lasagna behind it, you

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don’t need to cook it right away, you can just

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lay it on the bottom with a slight

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overlap, now everything is now

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always on top of the lasagna, bechamel sauce is

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also about one and a half tablespoons

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for which we put it coaxially took so that the

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lasagna during the cooking process before during the

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baking process it must

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somehow be cooked, yes everyone knows that the

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caron is boiled in water,

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so the sauce is also so that when

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heating the lasagna it absorbs excess moisture

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from the sauce and then in this way it will be cooked on

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top I lay out the meat,

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namely at the bottom and in a

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thin thin layer and

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distribute it over the entire surface of

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the vine, it is

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very important to make straight thin layers

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then the lasagna will stick well

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and on top the final layer is mozzarella cheese,

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put it without sparing it because it’s

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cheese for lasagna, you can’t spoil it with

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lasagna on top again

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[music]

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I got five layers, all the last

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layer is bechamel and

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mozzarella

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[music] I

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distribute it evenly and

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preheat the oven to 200 degrees and

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send the lasagna to bake for 30-40 minutes

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[music]

00:14:12

wait

00:14:16

[music]

00:14:18

eyes not ready, it turned out so

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golden and beautiful, it stood in the

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oven at a temperature of 200 degrees for

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seven minutes, then I lowered the temperature to

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150 degrees and for 35 minutes it stood

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at this temperature, then I took it out of

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the oven for 20 minutes and cooled it, now

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it can be cut completely and serve on

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the table what we’ll try to begin with, I

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cut the edge like this with a knife,

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but that’s

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all

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[music]

00:15:03

[applause]

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[music]

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so far I’ve counted how many layers so now

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I’m cutting

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into such portions

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[music]

00:15:20

I have to be very careful so as not to spoil the

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non-stick coating

00:15:29

there is this shape I got

00:15:31

8 servings 3d please the plate is strong it’s

00:15:35

beautiful here it is

00:15:39

thank you

00:15:40

[music]

00:15:42

so well I’ll pick out

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one portion

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wow who turned it out beautifully

00:15:52

[music]

00:15:56

like this

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we’ll decorate it with polka dots

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[music]

00:16:03

it turned out beautiful well now I need to take a

00:16:05

sample now I’ll take a fork

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[music]

00:16:14

[applause]

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great

00:16:22

lasagna absorbed the excess

00:16:25

shows a

00:16:31

what you need don’t skimp on the most important thing don’t

00:16:33

skimp on the cheese the cheese here is the most important thing

00:16:37

tomatoes and tomato sauce gave bolognese

00:16:40

what a red color and light sourness

00:16:43

a lot, a lot crazy lasagna mozzarella is

00:16:47

so juicy and fatty, but by the way, if

00:16:49

you get dry lasagna, you can

00:16:52

pour some more tomato sauce on it, although in

00:16:54

principle Italians always do this,

00:16:56

bon appétit everyone and don’t forget

00:16:58

to subscribe to my channel and

00:17:00

like and leave comments bye

00:17:04

[music]

Description:

Сегодня я приготовлю блюдо итальянской кухни – "Классическая лазанья с соусом болоньезе и бешамель" Это простой рецепт лазаньи, который получится у каждого! Главное, соблюдать последовательность и не пересушить лазанью в духовке. Смотрите видео! Ставьте лайки! Делитесь с друзьями моими рецептами и не забывайте подписываться на мой канал! ⭐ ПОДПИШИСЬ НА КАНАЛ В ОДИН КЛИК: https://www.youtube.com/channel/UCpxPmkcFPzu_6OoOVjwYRgw?sub_confirmation=1 🇮🇹Готовим итальянскую лазанью с соусом бешамель и болоньезе Готовим быстро и очень вкусно! ❗САМОЕ ВКУСНОЕ! ❗САМОЕ ЛУЧШЕЕ! 🥘 РЕЦЕПТ: 1. Лазанья (сухая паста) – 1 пачка 2. Моцарелла – 300г. 3. Петрушка – 5г. Соус болоньезе: 1. Мясной фарш – 600г. 2. Томаты в собственном соку – 300г. 3. Лук – 40г. 4. Чеснок – 2зуб. 5. Соль, перец – по вкусу Соус бешамель: 1. Молоко – 500г. 2. Масло сливочное – 25г. 3. Мука – 25г. 4. Соль, мускатный орех – по вкусу Время запекания в разогретой духовке до 200 °C – 7 минут. Затем понизить температуру в духовке до 150 °C и запекать еще 35 минут. Теги: ⭐ Поделись этим видео: https://www.youtube.com/watch?v=Df6ql5qAZxk ⭐ Подборка рецептов из мяса: https://www.youtube.com/playlist?list=PL885AUliggHC8Hi_rDr08JiFccHQmdQ6Z Готовьте с удовольствием! Отправляйте фотографии готовых блюд мне в Facebook или Instagram! Лучшие - опубликую!😉 ✔️ КИРИЛЛ ГОЛИКОВ В СОЦИАЛЬНЫХ СЕТЯХ: 🔺 Facebook: https://www.facebook.com/unsupportedbrowser 🔺 Instagram: https://www.facebook.com/unsupportedbrowser ©️ Шеф-повар Кирилл Голиков

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