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Дмитрий Кочетков

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00:00:04

hello everyone, dear friends, as

00:00:07

always, catch, I’m glad to welcome everyone to

00:00:09

my channel, it’s been a long time since

00:00:11

we cooked something delicious, and at the request of my

00:00:14

subscribers, today we will prepare a

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delicious and very simple dish that is

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easy and simple to make, and most importantly,

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quickly done today basics from turkey so

00:00:24

don’t switch it, under no circumstances

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rewind from the video watch to the

00:00:28

end like subscribe and

00:00:30

let’s go and

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we’ll start first with of course the

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meat is turkey fillet look what

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gram is the lowest just fillet in the sternum

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she has such a flash drive

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we cut it into half a kilo like this, then we put it in a layer,

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almost like a chicken, also

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partly cut it into pieces like this,

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just don’t make it very thick, you

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don’t need to make it thick, the thinner we remember, the

00:01:02

faster it cooks, and then

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we just cut it into thin fillets like this,

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they’re not very small by any means

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they won’t dry out, as if they are not very

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large, they will also cook very

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quickly, so we cut them up and

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then proceed to slicing the carrots,

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campos, turkey, all cut into strips,

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or rather, we meat means everything else

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should be strips, now the most

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important thing in our today’s

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preparation, let’s take some - in some container,

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throw a bay leaf in there,

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take the brine from the canned

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cucumbers,

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add

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some canned lightly salted cucumbers there, but you can

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also cut the lightly salted ones into strips,

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cut them like this into strips and

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throw them into our brine, add a

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little more water, about 100, about the same

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amount, and cut the rosava and I’ll pretend to be

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these cucumbers and the final cutting,

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we have onions and onions, everything is just like a regular

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shaft and first of all

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we’ll put the cucumbers on the gas and

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bring them to a boil over high heat. I’ll

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show you this state,

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now we put the frying pan on the fire

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very high and it’s hot, we pour

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oil into it and wait until the donkey also

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warms up before I tell you again, we still

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need 4 cloves of garlic and tomato

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paste, and as I already said, first of all

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we fry the carrots

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in oil but there is one thing about this

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dish with this carrot,

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by the way, the carrots are not very

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sweet for me, they are not juicy, it’s never even

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very cool, I got some bad carrots,

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so I gave it a little bit of grub,

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and so they fed me sweets for and

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caramelized a little, it’s just that in

00:03:16

this dish there will be fire I'll fry the

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carrots until half-ready, I do

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n't know, literally two minutes without

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half, maximum, look,

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we'll fry the carrots until half-ready, now

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add the onion to it,

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let's simmer a little ago

00:03:37

[music]

00:03:40

now I'm looking for a thinkpad, it'll be fried and then

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we'll add the meat, lightly simmer the

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onion and carrots, now add the turkey,

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good the whole thing now we need to

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fry the first things we need to add salt

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on the salt we need to mix well

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like this on top let it fry

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after we have fried the turkey with

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vegetables add two or three teaspoons of

00:04:08

tomato paste

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I think that’s enough, well, from the ladies one

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assembled and

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fry already in automatic post now

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supplies we squeezed with tomato paste

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add ground black pepper

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ground black pepper dexterity and

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squeeze out our 4 cloves of garlic

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22 that's

00:04:37

what the garlic is now we fry the whole thing

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again for half a minute and the

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smell is what it smells like friends is simply

00:04:47

magnificent now what are we doing

00:04:49

look we take our cucumbers but it doesn’t get tired

00:04:52

here next to us on

00:04:53

the left hand,

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look, the moisture has practically

00:04:57

evaporated there already in the gur so it has almost

00:04:58

become dry now we

00:05:01

pass them here

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just so that they reach us a little,

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we level this whole thing, mix it

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well,

00:05:18

the beauty of amethyst is what a

00:05:23

Now we just fill this whole thing,

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cover it with water, but you don’t need a lot of water,

00:05:29

reduce the heat to low and

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simmer until the sauce has a figurative state, you can

00:05:37

under the lid, you can without as you like, I

00:05:39

will do it under the lid,

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all friends, here we are, and it ends in

00:05:47

our preparation of the dish, our enemy is ready I

00:05:49

've brought mine to the salt now at the end we

00:05:51

add

00:05:53

two more cloves of garlic mix the whole thing for

00:05:57

half a minute and let's go give the vocals to

00:06:02

all our friends the ozu turned out look the

00:06:04

war is magnificent it tastes

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beautiful it's just

00:06:11

just everything is wonderful everything now let's

00:06:14

point to beautifully we take the remote control

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beautiful daughter a plate of doses for me.

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take the hide and seek thickly put it on

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don’t be shy

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just like that it’s

00:06:30

perfect and

00:06:33

sprinkle the whole thing with parsley

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but friends and the time has come when

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we need to try our most beautiful

00:06:43

turkey basics now we’ll do it

00:06:47

right with you

00:06:52

delicious sweet there’s one juicy

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salty slightly from cucumbers I

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got the idea snowy, juicy and tasty, and the

00:07:02

cucumber has just reached the

00:07:05

condition we needed, it

00:07:07

goes very well with vegetables, garlic,

00:07:10

tomato, everything is just bomb with

00:07:12

cucumbers, just superbly tasty, it does

00:07:15

n’t lose at all to the basics of beef

00:07:17

in general, well, you know, the taste and color,

00:07:19

so to speak Taliban will like beef

00:07:21

for beef who likes for example we have

00:07:23

turkey will like pigs who doesn’t like

00:07:26

this meat the type of this meat that is, I

00:07:29

noticed you didn’t add cilantro glaze from

00:07:32

beef goes kenzo so

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cooking friends it’s delicious I spent

00:07:36

only 400 rubles on all this today I made

00:07:39

such a frying pan for four

00:07:41

adults, so if you liked

00:07:43

today’s video, then subscribe to the channel

00:07:46

so as not to miss the next

00:07:47

delicious videos, I’ll write the recipe in the description

00:07:49

under the video,

00:07:51

subscribe, like, see you in the

00:07:54

next video, bye everyone, I’ll eat the

00:07:58

verses and sew them

Description:

АЗУ ИЗ ИНДЕЙКИ👈 1.Индейку 0,500 кг нарезаем соломкой. Морковь (1 шт) , репчатый лук (1 средняя луковица) шинкуем соломкой. 2.В емкость добавляем лавровый лист ( 1 ), рассол от консервированных огурцов, и добавляем туда же, нарезанные соломкой, консервированные огурцы.Разбавляем немного водой в одинаковой пропорции с рассолом.Ставим на плиту, и на среднем огне выпариваем рассол. 3.Обжариваем морковь на раскаленном раст.масле до золотистой корочки до полуготовности. Если морковь не сладкого сорта, карамелизуем морковь сахаром в начале обжаривания. 4.Добавляем к моркови, репчатый лук. Обжариваем в течение минуты. 5.Добавляем индейку.Солим.Обжариваем. 6.Добавляем томатную пасту (3ч.л.). Обжариваем. 7.Добавляем черный молотый перец и 4 зубчика чеснока (измельченный). 8.Соединяем огурцы с индейкой. Перемешиваем.Добавляем воду. Томим под закрытой крышкой до соусообразной консистенции. ГОТОВО! УКРАШАЕМ МЕЛКО НАРЕЗАННОЙ ПЕТРУШКОЙ! ПРИЯТНОГО АППЕТИТА. #Дмитрий Кочетков из индейки #быстрый способ

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