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Video tags
Subtitles
Russian
00:00:02
my father-in-law and the genius Alekseich00:00:03
and his wife and mine we went there together,00:00:06
we flew there, and when you come to the south when00:00:09
you go to the market you think about what to00:00:10
eat, but as a cook I always00:00:14
think about what I would like today and00:00:16
what I would like I could surprise my friends with something very simple,00:00:19
tasty and, most importantly, high in calories, and in the south00:00:23
it’s vegetables, yes there are different types of tomatoes,00:00:25
a lot of zucchini, zucchini, peppers, onions, it’s00:00:29
already the season, I’m thinking about cooking00:00:32
vegetables,00:00:33
but we’ll also serve chicken with them,00:00:35
because who doesn’t cook chicken? they can00:00:37
cook vegetables00:00:38
and who who needs conquest they also have an00:00:41
extra chicken let's00:00:43
look now I quickly marinate the chicken00:00:46
to bake and during this time00:00:47
you need to quickly quickly quickly quickly cook00:00:49
everything else so I have drumsticks I have a baking sheet I have00:00:54
paper00:00:59
the oven is heating up the drumsticks the most common00:01:02
with the usual what with we make them, I cut00:01:05
them like this in two places so00:01:07
that they open up, put everything here the00:01:12
same way, I do the same with the remaining ones, no00:01:15
more than people, but we buy a pack in the store,00:01:17
so the whole pack needs to be00:01:19
applied, there is no need to bury there is nothing,00:01:21
except that you can make00:01:23
soup all the drumsticks ready here the00:01:28
simplest Marina00:01:29
couldn’t be more delicious, also in one of the00:01:32
videos I made real Georgian00:01:34
adjika Megre I’m taking a risk until00:01:36
the link is in the description you can see a00:01:38
small amount of salt a small00:01:41
amount of adjika well, how small but00:01:45
decent it’s a couple of tablespoons,00:01:47
the main thing is that people don’t get sick of the spiciness later00:01:50
we knead the adjika with our hands everywhere,00:01:53
we push it so that the inside is also00:01:55
salted, of course I suspect that in00:01:57
the oven now we are going nuts because00:02:00
I cooked this dish on the fire, it’s00:02:02
always warm there at night, including in the evening00:02:05
you will arrive the fire lit the coals,00:02:07
heated it up and on the fire it’s all delicious00:02:10
bread fried drumsticks there baked and00:02:14
baked for themselves, all this is blown by the wind, blown00:02:17
up by the wind, the poor dog goes crazy,00:02:19
sits drooling,00:02:20
in general, it’s comfortable in Gelendzhik,00:02:23
in short, you don’t need to marinate the chicken for a long time00:02:25
because we’ve already pushed00:02:28
the marinade into these cuts, so00:02:30
you can take it like this and put the00:02:34
rest of the adjika here but look where and where it’s00:02:38
missing, put it here, in general,00:02:40
don’t throw away the adjika, look, you can00:02:43
sprinkle it with oil, but you know, in00:02:45
our case, we don’t need wet, fatty chicken, it00:02:48
should be a little dry, let’s say00:02:50
for our dish, well, the vegetables00:02:51
will be quite juicy with them don’t do it,00:02:55
but in general the dish itself, well, of course,00:02:56
it implies the presence of such a creamy00:02:59
state. The drumsticks go into the oven00:03:02
for 20 minutes. 20 minutes. I have it up and00:03:10
down without convection. on00:03:18
your stove so it’s00:03:21
possible it’s possible that 200 degrees for about00:03:26
20 minutes will be enough then it means there may00:03:32
be zucchini there you have zucchini00:03:33
I did this I took the zucchini cut it00:03:39
lengthwise into 4 pieces these are the slices00:03:41
I got then I cut off the middle with a knife00:03:43
I was left with walls without a00:03:45
middle in the middle there’s a lot moisture,00:03:47
so we direct all this moisture for the00:03:50
benefit of society a little salt foil a00:03:54
couple of decent pieces of butter00:03:56
here and well, so to speak, a00:04:02
small worthless pod of leek00:04:06
cut lengthwise add to the butter and to the00:04:10
tank00:04:11
press a little lemon here00:04:14
[music]00:04:17
wrap it in an envelope under00:04:24
so that we have all this there, let’s say in our00:04:27
own juice and all the filimon chicken is languishing,00:04:29
we will still have to stand for00:04:31
20 minutes,00:04:33
so we put the vegetables somewhere there for 15 minutes, the00:04:39
butter will melt, the00:04:43
zucchini and onions will begin to cook in 15 minutes and will not00:04:46
soften, well - let’s put a bunch of batch in00:04:48
it’s already soft, but the leek should00:04:51
become softer.00:04:52
Next, according to the plan, we have peppers,00:04:57
bell peppers consist of 3 parts in nature,00:05:02
yes, I sped up the process, this is how00:05:05
it is in nature, we cut off the00:05:08
tails on both sides, take out00:05:11
the core, then cut it into three parts00:05:13
you get flat pieces of00:05:15
pepper like this, the thick walls are whole, which means00:05:20
we sprinkle them a little with oil like this,00:05:26
a pinch of salt,00:05:27
but then you can leave it all, it’s simpler, it’s00:05:29
tastier than leeks, cut off the edges in the00:05:33
wind, lice and sya, you can use regular onion,00:05:34
don’t lubricate it with anything00:05:39
we will be baked, like over a fire,00:05:44
only on the grill for a long time, it will00:05:48
burn on top, then we will remove it all,00:05:49
chop it up a couple of times in Paris, this means this one and00:05:52
this one, we also need to roll it in oil00:05:56
on the pepper; the oil does not hold well, so00:05:58
just mix00:06:04
everything, I did the same thing on on the coals on the00:06:08
grill, tongs and forward on the coals, there is still00:06:11
smoke coming from there, something is dripping from there, it’s00:06:14
all on fire, the vegetables need to be fried like this00:06:16
until half-cooked, well, in00:06:17
short, there was smoke so that it was00:06:20
tasty and aromatic, quality means00:06:22
greens q for now we put it aside until the leeks,00:06:24
look, I’m those the vegetables have almost cooled down, the00:06:27
leeks are still in the cooling frying00:06:29
pan, they need to be thoroughly00:06:32
baked,00:06:33
otherwise they will be hard, the vegetables00:06:36
that we have are half-raw, but the00:06:37
grill is already in such a new state, we must00:06:40
cut it into cubes, if the00:06:42
skin of the pepper comes off somewhere, remove it,00:06:43
but there is no goal of how to remove it, if it’s00:06:46
in the way, but it’s possible, it means everything needs to00:06:49
be chopped into cubes, and in restaurants00:06:51
we noticed that there is a trend to00:06:53
slightly change the character of the dish, the result00:06:55
is made from rice and is called, but00:06:57
the result of the word riza, just like tartare,00:06:59
should be made from meat,00:07:01
but nevertheless in our realities, we have00:07:03
that there is a certain substitution of concepts, why not00:07:07
make a risotto from vegetables, someone makes a00:07:09
potato resort, that is, they finely chop00:07:12
the potatoes, then rinse them and00:07:15
achieve this, you know, mushy fine00:07:18
texture, the same thing I did at00:07:20
one of my dinners I just made a00:07:22
resort of baked vegetables, baked them on a00:07:25
charcoal grill, it turned out so00:07:27
bombastically cool that I decided00:07:30
to make this recipe here on the channel, the main thing is that the00:07:33
vegetables are all slightly al dente, they00:07:35
should crunch,00:07:36
not because rice in risotto is not al dente,00:07:38
rice in risotto should not be00:07:40
It should reach al dente while it is being put00:07:44
on a plate and while he is walking with00:07:46
the waiter to the table00:07:48
al din, then the cook gives it back, realizing that the00:07:51
rice is now in creamy sauce,00:07:54
in this creamy sauce, it will begin to reach al dente00:07:57
if it is made completely ready, it00:07:59
will begin to be a little under painted while00:08:01
the person will still be there for 5-7 minutes, eating it is still a00:08:04
process, in short, make the vegetables00:08:07
slightly al dente because we00:08:09
will be there a little bit, let in the00:08:10
leeks should be as soft as possible, this is the00:08:13
top skin when00:08:16
we have black we just take it and remove it00:08:18
because it’s salted, the leek is so00:08:20
convenient, you can00:08:21
fry it until it’s black, the top skin has been removed,00:08:24
but it’s hot,00:08:28
it must be taken into account, I won’t cut it finely, I won’t00:08:30
have these rags when the vegetables are00:08:34
all chopped, I send them to the cold00:08:36
for now cold frying pan00:08:41
now let's move on to the greens, which means00:08:45
look that we have parsley stems,00:08:47
we need leaves in the blender, but you00:08:50
can't throw away the stem at all;00:08:52
pilots finely chop parsley leaves;00:08:55
parsley; neutral00:08:57
herbaceous plants with herbal taste;00:08:59
church; I always say that it has no00:09:01
taste; well, because that in cilantro, it has00:09:03
pronounced basil, in00:09:05
green it is pronounced, and in red, then00:09:07
compared to these injuries, of course,00:09:09
parsley has no taste and I do00:09:11
n’t refuse these words, in00:09:12
short, everything is in the blender, we figure out green00:09:15
basil, why I cut it, you need to help the00:09:18
blender, the knife is at the bottom of the blender glass, by the way,00:09:21
it’s called for some reason when even00:09:23
many people ask who is not a00:09:25
cook,00:09:26
there is a blender glass, they bring a00:09:29
plastic glass from an immersion00:09:31
blender, there is no immersion blender, the glass00:09:34
brings says here is a glass, the game is not even a00:09:36
blender, it doesn’t burn inside the rocks, a blender glass,00:09:37
here is a glass, this is a glass glass00:09:41
and the blender is called a blender.00:09:43
garlic 1 small clove randomly and00:09:48
look here the chickens are already at the point of00:09:54
delivery and almost ready, but the fact that00:09:59
we had bags is one hundred percent ready,00:10:02
not burned,00:10:04
look, leek oil,00:10:08
the middle of the essence, not everything goes00:10:12
here,00:10:13
blender, quickly put the lid on,00:10:17
close the hole small starwind blender,00:10:22
by the way, the topic is very cool00:10:34
when the volume is small you00:10:36
need to do something like this to know00:10:39
it’s not great here grinding smells00:10:43
great here a little more cream well there’s a00:10:50
small amount and then we’ll finish the00:10:55
link to my sponsors below in the00:10:57
description go see what other00:11:00
household appliances00:11:01
but Yahya doesn’t use everything in his videos,00:11:03
I hope that by the end of the year00:11:05
hash you’ll see the whole line, but maybe there’s00:11:07
something there so you’ll want to00:11:09
buy everything I need like this oh00:11:12
boy I don’t need this kind of puree x00:11:16
green beautiful weight of oil and cream00:11:19
and now we do everything like this, I heat up00:11:24
the frying pan, add it here, you know,00:11:27
juice from vegetables remains in the bowls everywhere else,00:11:29
don’t throw anything away,00:11:33
if you’re cooking for a company that00:11:37
includes vegetarians and people who eat00:11:39
meat, then you00:11:42
should prepare vegetable risotto without adding00:11:44
meat broth, but if you cook it00:11:47
as a full dish, that is, this is00:11:49
a side dish and there is the main part of the ingredients,00:11:52
then the chicken00:11:57
releases a large amount of broth and00:12:00
then water which contains juice from the chicken and there and00:12:03
so on the salt forces everything to be00:12:05
expelled from there, so it can be also00:12:08
use here as soon as the vegetables are cooked, I00:12:13
add the puree here,00:12:17
you need to mix everything carefully, in no00:12:19
case do you need to cook it all before,00:12:22
here the main goal is to combine all the flavors and00:12:26
make risotto in the form in which it00:12:28
is, but by its nature in creamy it00:12:33
should be a cream of vegetable vegetables if you00:12:36
make it on the grill it will be such a bomb,00:12:38
believe me, it means that00:12:43
no risotto can be without cheese so stupidly it00:12:45
has cooled down a little, I need to add it00:12:47
and I wanted more, let’s do it like this,00:12:51
we throw off all the burnt ones and the Tajik is00:12:53
burnt down class, that means all the juice here for00:12:59
the taste,00:13:02
look, almost everything is ready, first of all,00:13:05
it looks amazing, it smells00:13:06
absolutely like a restaurant dish,00:13:10
we put fresh garlic in the sauce, then when we00:13:12
seasoned it with this cream, now that’s all the00:13:15
garlic taste, it’s starting to become00:13:17
so aromatic, cool, stale, so00:13:20
baked, so all that’s left to do is add00:13:23
cheese you can as a result always add00:13:27
cheese just a heaping spoon of00:13:28
this curd cheese with herbs just don’t00:13:32
tell me that again I’m adding something00:13:35
that you can’t find anywhere00:13:36
curd types of curd cheese that00:13:39
spread everything on bread there are a million of them you00:13:41
take to use the chicken is ready yes00:13:43
during this time we have already made the curd00:13:45
cheese goes well makes our00:13:47
vegetable resort please absolutely00:13:49
so close to the Italian00:13:52
now of course if anyone is forbidden to00:13:54
eat well there please tyrannize and00:13:56
parmesan cheek pecorino romano00:14:00
something real if not then00:14:02
use the term as I creamy cheese00:14:06
mass with aroma smoke from the grill with the00:14:09
aroma of herbs and garlic, there are the00:14:12
simplest dishes from three ingredients:00:14:14
leek, zucchini, pepper, basil,00:14:17
parsley, cream, cheese and what else there is00:14:21
not enough salt, it’s00:14:22
not all salt,00:14:26
creamy, juicy, creamy resort, even from00:14:29
vegetables,00:14:30
but this is a real cool topic, now we need to00:14:33
take it many remove the meat from them add00:14:41
from here with the skin with the skin add everything00:14:44
that separates everything there00:14:46
the hot contagious amazing pungent taste00:14:50
that adjika gives us00:14:52
all this is mixed together with herbs and00:14:55
cream cheese turning into a00:15:00
work of gastronomic art00:15:03
now we sprinkle all this with parsley stems00:15:06
for crunch00:15:07
and for00:15:11
I won’t decorate the fresh perception of taste with leaves and grass, but I’ll00:15:14
try it like that,00:15:23
but this is a full-fledged restaurant dish, it00:15:26
tastes completely different than if you00:15:28
do it in Gelendzhik on a fire, but00:15:30
here it’s more so with glamor and within the00:15:33
confines of the house, and even Tajiks the spiciness00:15:39
is a little decent recipe for the summer00:15:45
when vegetables are in season00:15:48
the idea is clear use everything you have00:15:50
on hand everything baked everything so bite-sized00:15:53
any meat is possible I have it I have never00:15:56
done this result I stewed lamb and00:15:59
soft stewed lamb so00:16:00
lounging short and so adderall00:16:02
put it was delicious but also then I made it without00:16:04
herbs and pure and clean zucchini version00:16:07
with herbs of course I want something so00:16:08
spicy bright you can00:16:11
remove the pork shashlik dos barbecue shish kebab00:16:14
throw on a side dish for the shish kebab you can00:16:17
put all this on the bottom of a large plate as a00:16:19
sauce before putting in a light woman lamb shish kebab00:16:21
with and shish kebab from pork from poultry,00:16:24
put in pieces a flatbread heated on the fire,00:16:28
then the person takes00:16:30
a few of this flatbread, scoops up00:16:32
this vegetable00:16:34
creamy miracle, everything in a plate, I assure you00:16:39
who at the party make one like this, the guys00:16:42
love to cook, your young colleagues,00:16:44
friends and the girls there will all know each other I'm00:16:47
shocked, I promise you everything for nowDescription:
Я недавно ездил в Геленджик в гости к своему тестю и там готовил это блюдо. Всем очень понравилось и теперь настало время показать его вам. Единственное в чем разница это, то что там я готовил курицу и овощи на гриле, а тут будет на плите. Блендер STARWIND: https://market.yandex.ru/showcaptcha?cc=1&mt=3837D3F9559E509EA64732B7FD6CF85CD8C435416C927B802959B68AC1A8B69002F0E04A9A8BC3045C151F52022B264A2C8D061DB831E6FEB78CCA0226FC29F6F89B0546F729297034F1399A2D521CF0FF19CB949EE84CA8C34E3C8C8551ED1A86120F98D610562AE4EFB8DB8CCFD1771A4E1611E5396BAB1493DB6B13FB14819A879D594DD6A87CB2529B78AA27D5A08EB22C09683986F63375EA4415801F7B374EC31B16CB0BE533A68847D9E8F9AE5E5B7EA9D12E1BB981221159E4007D1ECED792CF925DA141481BDB4EBC0E715923902C086B19CDDA9AE56F04&retpath=aHR0cHM6Ly9tYXJrZXQueWFuZGV4LnJ1L3Byb2R1Y3QvMjY3MzQyMTQwP3BwPTkwMCZjbGlkPTI0MDk4MDQmbWNsaWQ9MTAwMiZkaXN0cl90eXBlPTc%2C_a66434a6ee24d532740e5c2e4b106d87&t=2/1714051931/8fae68475a7d98a020d23caff11f40f9&u=edf6370e-4091c595-b2aa40ce-a3fc661&s=328f91937000fcfba250c2ed0448e3a3 Ингредиенты ТУТ 👉 https://dzen.ru/a/XW3r40c1pgCtvduo Поддержи мой канал: https://www.donationalerts.com/r/chefvasiliy Всем привет!!! Меня зовут Василий и я повар. Везде должна быть уместная еда, в ресторане ресторанная, дома домашняя, на мастер классах интересная. Мне приятно размышлять о еде как таковой, о желаемых вкусах в текущий промежуток времени, лето, зима, осень, все имеет свой характер и вкус. Но учитывайте то, что уже существующее блюдо упрощать не стоит, нельзя пренебрегать вниманием к еде. При этом еда должна быть разнообразной и вкусной. Такими постулатами я руководствуюсь при создании любого блюда, только я их делаю на свой вкус, а вам остаётся их все го лишь изменить на свое усмотрение. С радостью для вас. Василий Емельяненко Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/unsupportedbrowser ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"
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The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.
How can I save a frame from a video "Реально крутая тема, моя семья была в восторге от такого обеда."?
This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.