TAVADA ETSİZ PATLICANI BU ŞEKİLDE YAPIN TADINA DOYAMAYACAKSINIZ

#turkishfoods #eat #foods #dinner
Patlıcan yemeği / imam bayıldı tarifi

https://www.instagram.com/ahmetsefyoutube/
Malzeme listesi
6 adet ufak boy patlıcan
3 orta boy soğan
2 orta boy domates
4 diş sarımsak
1 tatlı kaşığı domates salçası
2 fincan sıvı yağ
1 adet defne yaprağı
Tuz karabiber pul biber kırmızı toz biber
Turn off the heat. Let the dish rest. Friends, today I have a delicious vegetable dish recipe for you. We’re introducing the ingredients and starting to prepare the dish. Our eggplants are ready. I’ll clean my counter right away. Let’s get started. Be careful when you push the knife. Don’t stab your hand. Work with a small knife . Let’s make the last eggplant right away. As I always say, the vegetable seller is yelling louder than I am. Let’s set the eggplant aside. We’ll make a little more sauce for this. We won’t chop the ingredients too finely. Our peppers are ready. Look here. I’m roughly diced the tomatoes and peppers. I’m trying to make it resemble eggplant. I want it to look a little more visually appealing in the dish . Also, don’t be too hung up on the rules while cooking. Don’t be afraid to add ingredients based on how delicious the dish is. This dish loves both onions and garlic. So what are we going to do? We’re going to chop two cloves of garlic. It’ll add flavor to the base. We’ll use it later on the dish, if we remember. That’s all the ingredients we have. We have one bay leaf left. Now we’re going to the stove. We’ve lit a pan. Immediately pour in some oil, about a cup. First, we’ll wait for the oil to heat up. The oil will need to be hot so the eggplants don’t absorb it. We check the oil immediately. It’s not quite as hot as we’d like yet. We’ll throw the eggplants in anyway. We’ve started this process once . There’s no turning back, folks. The eggplants don’t need to be over-browned. Just letting them absorb the flavor of the browning is enough. Even if they’re slightly hard, they should burn. We’ll be cooking them in the sauce anyway, folks. I realized it was going to mess up the cooking. I quickly put a lid on it. I put the lid back on. I quickly let it air out for a while. I leave the lid on for a bit. Let’s not mess up the cooking right away. We’ll check the eggplants. The eggplants are browned. I’ll reduce the heat to low. We’ll drain the oil and remove the eggplants. As I said before, there’s no need for anything. It doesn’t need to be very soft. It should have a fried flavor. We’ll immediately throw in the remaining skates. We’re raising the hot caps as soon as possible. Now we’ll wait for these to brown. Then we’ll move on to making the dish, my friends. As soon as we remove the eggplants , we drain the remaining oil from the bottom of the pan and drain the onions. We’ll sauté the onion and garlic thoroughly. It will lightly brown. It will begin to caramelize . While the onion is sautéing, I add a bay leaf. Since it’s small, I add one and a half. Just like anything, too much bay leaf is bad; don’t add too much. Too little adds flavor. Too much ruins the flavor. The onion is sautéed. It turned out just the way we wanted it. Normally, I don’t use tomato paste in this dish. If we don’t add tomato paste, we won’t get the color or flavor we want. I add half a tablespoon of tomato paste. I add the peppers. I add the tomatoes. We’ll coat the peppers and tomatoes with the paste all over them. We’ll sauté them thoroughly . If we want a delicious meal, we need to sauté the tomato paste thoroughly. The tomato paste will also stick to the peppers. What will happen when it sticks? The tomato paste will protect the peppers; it won’t melt them. We’ve sautéed the tomato paste thoroughly. It’s starting to burn to the bottom. It’ll be difficult to season it later. We’ll add the spices now. I’m adding as much hot pepper as you like, a teaspoon of black pepper, and a teaspoon of salt. Of course, you add enough. I’ve also mixed the spices thoroughly, friends. One of the essential ingredients is red pepper flakes. We’ll add plenty of that. Let’s add some ground pepper as well. This will give it a unique flavor. First, we add a glass of cold water. Because there’s tomato paste in it, let the tomato paste soften. It will give it a nice color and a nice flavor. Then we can add the rest of the water hot. We’ll adjust the water level after the eggplants. Here’s how: I added 3 cups of water in total. Now it’s time to add the eggplants and garlic. Let’s add the eggplants right away. We immediately add some raw garlic. Don’t be afraid to use garlic. It’s both healthy and adds flavor to the dish. I cover it with a lid. Cook this over medium heat for about 15 minutes. We’ll cook it. We’ll boil it, friends. Let’s show you our dish right away. It’s done. Don’t disturb its shape. We’ll turn off the heat. We ‘ll let the dish rest, friends. Let’s serve our dish right away. I’ve made cooking easy. What was supposed to happen? The eggplants were supposed to be scooped out, stuffed, and then baked. None of that was necessary. Look at this. Don’t forget to like and comment on my videos. There are over 2000 recipes on my page. Local or foreign, it doesn’t matter. Type “Chef Ahmet’s cuisine.” Type the name of the dish you’re looking for. You’ll find all kinds of dishes . You’ve seen the dish. I hope this was a helpful instructional video. Don’t forget to like and comment on the videos. Don’t forget to subscribe. What are we saying? Who makes it? Ahmet Şev makes it. You ask. One of you will make it. Bon appetit, friends. Look at this. We made aşure. We didn’t add any extra water. We boiled the eggs with plenty of water. This is so that our aşure wouldn’t have a raw water smell . Of course, it still burns our hot hands.

KAYNAK