Pamuk gibi et sote / Babadan oğula asırlık tarif / lezzetli et yemeği ve bulgur pilavi

Babadan oğula miras gibi BAYILACAKSINIZ / Bu eti yemediysen et yedim deme LEZZETLİ ET SOTE ve BULGUR PİLAVI
Et sote tarifi et yemekleri kralı. Bulgur pilavı akşam yemeği için güzel seçim. Et sote yüksek ısıda yapılan bir yemek olduğu için hızlı pişen etler kullanılmalı. Kuzu eti çabuk pişer ve et sote için en uygun et türlerinden biridir. Dana eti kullanacaksanız çabuk ve yüksek ısıda pişen bonfile antrikot en son ihtimal kontrfile kullanabilirsin. Yanında nefis bulgur pilavı çok yakışır. Şimdiden parmaklarınızı yemeye hazır olun.

MALZEMELER

ET SOTE
kuzu veya dana eti
soğan
biber
domates
tereyağı
zeytinyağı
kimyon
tuz
pul biber
karabiber
kekik
sıcak su veya et suyu

BULGUR PİLAVI
bulgur
sarımsak
soğan
zeytinyağı
tereyağı
domates salçası
domates
tuz
karabiber
pul biber
kekik
nane
sıcak su veya et suyu veya tavuk suyu

#turkishfood #eat #delicious #etsote #etyemekleri #bulgurpilavı
If you want this recipe, you can make it with lamb if you want, or with veal, sautéed veal meat 274 grams, we will cook it very quickly, the meat in this recipe should be cooked very quickly. If you use veal or ribeye steak, it will be great.

One or two or three tablespoons of olive oil on the meat I took out of the cabinet, the meat should wait for half an hour at room temperature, we will not cook it as soon as it comes out of the fridge, let it come to itself with oil,

We do not add any spices, if you have the opportunity, I definitely try to use a steel pan, you can do it with plaster, but butter gives a lot of flavor here, tries to use butter, cow butter one tablespoon of odorless

Butter one tablespoon of butter or even one and a half tablespoons of olive oil at low to medium heat. In this recipe, we are constantly on high heat. I’ve been keeping the meat in the oil for half an hour.

I don’t make the mistake that everyone makes. I don’t throw it into the cold as soon as it comes out of the refrigerator . You can make it with lamb meat . When it starts to absorb its juice, look over there. I

Don’t let the flavor bomb absorb its juice completely. I add the onion into it. The important thing here is that the onion meets the juice of the meat and it softens completely. We cut two peppers into these head sections. We don’t use the core parts , cut them in half,

Then cut them small. We shrunk it down again. We are waiting. Look, we are not in a hurry. I am definitely not in a hurry. I am definitely not in a hurry . We definitely do not allow it to burn. I notice that the onion is softening, and the pepper

Will fry again in the game. Are you aware that there is still water, now I continue at medium heat after throwing the pepper. Before the peppers turn color , grate one tomato with the thickest side of the grater . salt as much as you want,

Mix it here now on medium heat. I bring it to the highest . That’s it – but nowadays it’s made juicy and I like juicy too. You will hear such bubbling. As soon as you hear the bubbling, you are on the right track.

You can use one and a half glasses of hot water or even broth. You will deglaze these places, so you will definitely get those pieces of meat, it definitely requires more salt,

I close the lid, I bring it between medium and short, I want my meat to be more like Turkish Delight by cooking it for a longer time Let it cook on its own in 20 minutes, let’s open it together,

Let’s open it, I never opened it. What is important to me here is whether the meat is cooked or not, let’s try it, it’s cut with a fork, it’s cut, it means it’s cooked

Yes, it’s cooked. Look at the other test, do you see the color, it should be a buckle, let’s look at its salt and spice, besides it, rice is the most worthy, especially bulgur pilaf, it is incredibly delicious. a glass of bulgur with rice, let’s wash it right away, one and a

Half tablespoons of butter, it will not smell if you use cow butter, just keep in mind, a tablespoon of olive oil on top of it, a large garlic, we press the garlic immediately and

Burst it, then we break it into small pieces, but do not divide it too small, do not divide it too small, it is delicious let’s go to the food completely let’s be a little quick an onion no need to hesitate

You will use onions because there is no need for hesitation, or you will give up on the recipe, the choice is yours. The smaller you chop this onion, the more delicious it will be. But of course, this is a matter of your taste, that is, fry an onion with garlic in the pan

And let it cook in the ground underground until I am 5 am. By the way, I washed the bulgur very well, I saved it from its dusty soil, I see that it has not passed like this and I let it cook

As soon as the onion turns pink, immediately into the bulgur. Actually, it seems very simple, but it is more difficult to make simple dishes. Do you see that the bulgur started to stick, do you see that the bulgur is sufficiently roasted? He says add tomato paste, a full teaspoon of tomato paste,

But if you add too much tomato paste, it will come to your mouth while eating bulgur. We roast it until the smell of tomato paste comes out. As soon as you feel the paste release itself, combine it completely with bulgur. I’m on a medium fire. Can you see I roasted two medium tomatoes

? Is it enough? Let’s get more. Look at 3 big tomatoes, 2 enough. Do you pay attention, I don’t prepare the ingredients beforehand, we do it together Do not forget that

There is nothing more valuable than you in this life and you are a gift to this world, haven’t we heard enough success stories? It’s time for us, sometimes it doesn’t matter what our fans say. It doesn’t matter what they like so much. Let’s see what they do. We’ll see what we did next.

I grate all three of them. pepper 1 teaspoon of thyme, but should you break it to taste thyme when you eat it ? If you are making the most king rice but it is boiling, then there is a problem. How much rice you use is one to two ratio.

So we used one glass of rice. We use 2 cups of hot water. If you want, you can use chicken broth broth, but I trust you so much that I don’t need the recipe at all,

Mix it like this. Mix it, mix it, look, do you realize that the heat of the stove has dropped, I immediately increase it to medium heat, as soon as it starts to boil, I turn it down to a calm state . It’s cooked like that,

But let’s make a proof. Look, let me open it a little bit, maybe it will look clearer, do you see it doesn’t stick at all, it has never remained in water, but it has to be brewed, paper towel now It’s enough to infuse for 5 minutes and 10 minutes

. Let’s make a plate, let’s open it together Pilava is completely What’s wrong, mix rice, whether it’s watery or not, first a little bit of water, then Koray Your taste is good, crush some thyme on it and some sumac in yoghurt A very little olive oil on the yoghurt

It’s like this Istanbul at first cut it in half, then cut it in half cut it in half again If you ask me it looks like a book it looks like a poem This place Do you know how it smells let’s have a taste of it now Dali Taste it

Let’s not torture ourselves anymore Turkish delight you know is right meat is amazingly delicious Is it a small criticism of myself it could have been a little more salty rice It really came to the way you eat it a little yoghurt a little rice and a juicy yoghurt meat and rice crackles

Do you see even gold does not shine like that do you know how your mouth watered you know nothing like this you won’t believe there is no broth chicken broth vegetable broth you can drink it spoon spoon Unscrupulous people, I definitely

Recommend you to make this recipe, it is incredibly delicious, health to all of us again Greetings to everyone

KAYNAK