Plov from vermishel "Hello from Kazakhstan" from a specialist of the highest category Bashny.Net

To know, How to cook vermichel palov For a large company at a time, you need to be either a reader of the editorial board. "Site"Or a culinary genius (recipes of which can often be found on our website).

By the way, today we can’t wait to share with you the recipe of another virtuoso cook, namely Roman Dadajanov. In this article you will find only a list of necessary ingredients and detailed instructions for cooking vermishel palov.



And here's the video we put up. lateRoman Dadazhanov shares many interesting nuances regarding how to prepare such a hearty dinner. It also tells interesting stories from life and gives a sea of positive emotions to its viewers.

How to prepare vermicella Ingredients

• 1kg thin noodle
• 1kg carrots
• 150g onion
• 125 ml of vegetable oil
• 100g butter
• 750g of meat
• 1 liter of water
• salt

Preparation

1. First you need to peel the vegetables and cut them. Carrots are cut with straw, and onions - with semi-rings of medium thickness. Then you need to wash and cut the meat. In the traditional version, the dishes use beef, but you can replace it with any other type of meat at your discretion.
   
   And then we warm up the cauldron and roast it dry vermichel, constantly stirring. When it acquires a specific pinkish-brown hue, it must be poured into a dry clean bowl and left to stand.
   
   
   
   
   
   
2. Immediately after freeing the Kazan from vermishel, pour vegetable oil into it. We also send butter there, and then pour chopped onions. When the onions are slightly roasted, we send meat to the Kazan and mix everything well.
   
   
   
   
   
   
3. Waiting for the meat to roar, pour carrots into the Kazan and pour all the water so that the meat with vegetables becomes softer and better prepared.
   
   
   
   
4. At the end, it remains only to pour vermicella to meat with vegetables and wait until it is steamed. Do not forget to stir the vermicella from time to time, so that it is prepared evenly. And when the vermicelli becomes softer, cover the Kazan with a lid and leave it to darken for another 20 minutes on a slow fire.
   
   
   
   
   
   

Before serving the finished noodle should be given 5 minutes to stand, so that it is well soaked in vegetable juice and the aroma of meat.



And the promised video from Roman Dadajanov you can watch here.

https://www.youtube.com/watch? v=DC7QXe1jPM0

Bon appetit!