be sure to launch a cucumber, yes, such a ritual, right? in russia, everything must be eaten. yes , probably always cucumber beef stroganoff turned out to be very tasty. i like. here is the tenderness of our sauce, straight even gently, and velvet and you see, yes, i knew that , only the traditional creamy sour cream reerzu with beef stroganoff, like a white canvas, and here we painted with new colors perfectly awesome, very happy to see quite the guests, how happy they are , so thank you very much for discovering a new performance of the classic before me. i first heard from the buranovsky grandmothers. after why nadezhda babkina herself did not lay a seed of interest for you, or quickly with her stories about the richness of the folklore tradition. in udmurtia, this seed sprouted and, finally, i saw it all with my own eyes. ram

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at 21:20. it’s boring, not for the one who cooks well, but for the one who chooses a delicious yummy, where it’s delicious, today we will cook the knuckle in general, i want to tell you these are just such recipes and which require minimum minimum cooking effort. by the way, there are very few ingredients. we need the most important thing to find a quality video. i, uh, have been using cherkizov's products for a long time. and this pork knuckle, chilled pork knuckle. pay attention to cherkizov, an absolutely environmentally friendly product, because , firstly, there is very strict control on

the manufacturer's farms. and this is an absolute environmentally friendly healthy meat. there is no. there are no gmos here, no preservatives or any flavor enhancers, no terrible chemicals. substances that are added to preserve e or extend the shelf life. i mean, it's really clean. a local product. in general, i really like cherkizovo products because they have a variety of minced meat. uh, there are a variety of cutlets, but cutlets. well, or here. i love to bake. so you know, to be beautiful, to put on the table, just a dish that unites. well, you know it right, the whole family is sitting at the table. and it is very tasty and always appetizing, but even then you can buy such a knuckle already pickled. it is already ready in the marinade. if you don't feel like messing around with marinade, well, mess around with marinade. it's so nice too, especially when the marinade is so simple. we cut

like this in the way you saw, yes, the skin itself, let's. i want to say that they know how to cook shank not only in germany , you and i somehow tried a wonderful shank in germany, thanks to the quality of meat, it turns out no worse than what i need. i have ground garlic and ground garlic here. caraway. in fact, more salt we do not need anything, we combine in one bowl. a teaspoon of ground cumin a teaspoon of dry garlic a teaspoon of salt so cut on all sides. in principle , you know, such a knuckle is great to serve, as a main dish it’s great to add it, for example, when cooking jelly, because it is an excellent source of collagen and it turns out very thick. aspic. you do not even

need to add any gelatin directly natural product. and in general, e, in a cold form, it is good as an appetizer, that is, it can be there with mustard with some such our traditional ones, and they cut the sauces to serve, mixed this beauty and immediately i’m right here. it's so deep for me. well duckling. well, you can take any saucepan, see? uh-huh and right here. i rub, it is desirable, of course, to try to get this incision in each one. we have this minna garlic salty mix. it's a nice thing for the hostess, that's all our efforts. they are now finished with this. then the oven will work. and of course, the main thing is that i have quality meat, i also want to tell you that this is meat, uh, with a slow cooking, generally during heat treatment due to the fact that there is a bone. inside, it remains that's it, the knuckle

remains the most juicy and tender. oh, how it smells, of course, fantastic. look, we don’t add anything else here, no water , no other liquids, no oil, nothing here, the secret is in the oven at a temperature of 120 °, and we put it in the oven for three hours. generally speaking, to be honest, the longer the better. well, it all depends, of course, on the size of the shank that you choose. here is such an average shank size will cook 3 hours, 120°. . while our shank is baking. you and i will make cookies. cookies with you today will be the simplest shortcrust pastry, but look what you can invent from it. well, either invent or in general

create. i would say so. well, of course , first of all, when we talk about baking. it is important for us to choose the right ingredients for good ingredients. i would even say ideal ingredients, by the way, ideal flour for baking and not only for baking for cheesecakes for pancakes for pancakes for mukomat dumplings for dumplings, because it is made according to all standards in compliance with all the rules of the state standard specification, very fine grinding, gentle airy. look, just perfect not only for shortcrust pastry, as i said, well, or any other custard biscuit and so on, it is a fresh solution, we cut it, bake it right in the package. yes, delicious juicy meat crusts. own

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when we cook pastries, a sweet pinch salt. one egg and, of course, sugar, because we have a sweet shortcrust pastry 100 g of sugar. vanilla extract and of course, a teaspoon without butter will not work. shortcrust pastry there are different technologies for making shortcrust pastry using soft butter, and at room temperature, and there is, uh, ice butter. the most important thing is that the butter is of the highest quality. exactly, that's why i always cook my shortcrust pastry in yummy butter, because this is what quality that never fails. well, then this is my favorite butter for a sandwich

, by the way, and adding a piece of such butter to buckwheat porridge or oatmeal is ideal, because this butter is made from milk that comes in. in fact, in the original manufacturer. this means that the whole process is controlled, which means that you can be sure of the quality. so now we will grate this butter, quickly on a coarse grater, it is cold, not frozen, namely cold butter is not recommended at all to freeze. i'm probably talking about you i have already said this, because then it changes. this is the balance of fat and water in oil, and then it behaves in a completely different way tourists recommend. in such recipes , you also need to cool, for example, a metal grater , or use such surfaces, chilled metal or marble, so that the oil heats up minimally, but i want to tell you at home. that's absolutely possible, well, if only there is no desire to experiment and see how it will be what's the difference? well, i tried to comply. here they are all

some ingenious, but the secrets of the difference as a result did not feel. the only thing is easier? that's just the dough to cook with butter, which is already grated, even. if we beat the dough, here, in such a combine, than if we put butter in a large piece, beautiful lace, shavings, yes, what kind of sandwich do you like with butter? how warm or cold. hmm, probably with cold, here i am with cold. what do you put sugar on top of? or salt, probably salt, now i’m already salt, and as a child, i really loved it with cold butter as a child. i remember how i treated, and at the girlfriend. well, then we had little joy of such chocolates, and everything, and everything else. it was only on holidays. and here is a piece of bread, and with butter, and now i loved how they did it at home. it's rye bread, and cold butter and a little salt has always been that way. but there, at a girlfriend ’s

, they gave me white, bread, warm butter and sugar, and, frankly, it made a much less impression on me than cold butter like that. whip well, all our ingredients have come together, made friends, met. rather, first we met, then made friends and we add them here. in a bowl, now a little bit combine it all with your hand. pay attention to the dough, it turns out obedient. if all of a sudden now we all have central heating working, so the air is rather dry in the kitchen and it is quite possible that you think that there is not enough liquid in the dough, not everything is connected very well. there are several options to save this situation, the simplest and, by the way, one of

the most effective ones is a couple of tablespoons of ice water, add one spoon at a time and continue like this knead, and the next method is one tablespoon of sour cream. also not bad, or one yolk, but in general it is best to add a little more butter. here's to us the main thing is that you see the dough, that's how everything came together. if there is time, then you send it in a bag or in a cellophane film. uh, in the refrigerator uh-huh, so that it rests for about 20-30 minutes, we take it. a sheet of baking paper on top, another one between the sheets. half the dough rolling pin and roll out

gently. the sheet helps us, firstly , to make it roll out. without adding extra flour is additional additional and at the same time we work with the dough for a minimum amount of time. this cookie should be too thin, moderately thin, but not too thin. you know, because my idea is to make these sandwich cookies. when we do it with two sheets, you know? how simple it is, it turns out that this sheet goes here on a baking sheet, and then i understand everything that the winter holidays have long ended for us, but still winter continues, therefore, i suggest looking. i have these

we make christmas trees for each figure, even, uh, quantity. so that they can then be glued together these halves are a bunny, so that the minimum amount of dough remains a star. in

general, the idea is clear, like a simple shortbread dough taking shape. here, yes, what a wonderful gift it would be if we wanted to give it, this is a question for this , only two will turn out, probably, in the sense of one. but no, we’ll assemble it now, i completely forgot that you can also make it from the leftovers , we’ll carefully roll it out too, of course. here's another one

bunny and more hearts, so everything, but it turned out somewhere thick. i have 2-3 mm cookies, so they will bake very quickly for about seven minutes, probably, but you and i love this tanned fried, oven temperature 180 °. sent. the main thing is not to forget, because it all happens instantly, until the cookies. we are baking quickly, let's start preparing a side dish for our hand. first, melt in a heavy saucepan. well , to make it convenient, it’s just a lot of cabbage, it loses moisture, and for starters, to add as much as possible, and cabbage right here, but get off. well, so that there is a lot of it left, therefore, it is necessary that its capacity be good, so deep i melt the butter and

olive, i chop one onion, white onion, even better than red, because it costs imperceptibly, but naturally without onion, cabbage is not so tasty like with onions. half rings cut 1 onion quite like this. i have a pretty good size, if it’s small, then two can be more, to be honest, it seems to me that onions and cabbage, they are so friendly, they are just fine with each other relate. i have dried porcini mushrooms here, i pour them with boiling water. my porcini mushrooms are ideal for the smell for the aroma in general, in fact, you can take, of course, fresh champignons, for example, and porcini let's just have a few things or even grind their powder, and then there will be an aroma. well

, i really wanted to make it right, as soon as we start to fry the onion. here it is. look how transparent it becomes. add fresh cabbage to this. first , fresh, as i said, it is voluminous, like you know. well, she loses well, volume, like spinach, like mushrooms, like any vegetables , so we lower the temperature, covered it with a lid, forget it for a while, but then we remembered that we have cookies here, oh, how we dreamed of beautiful wow, look golden tanned leave. well, they are not so well tanned that we should take them off the pan, i think, because the pan is hot, and then they continue, you know, to cook, so we transfer them to a surface

that is not very hot even better. here on grid opa they all cool down. and our mushrooms got wet . now the mushrooms must be rinsed again under hot water, because after all the sand can remain here a little bit literally. here's how to scald one more time. chop the mushrooms a little oh, you see, already on the third left. of course, you need to keep an eye on the cabbage, sometimes you may need to add a little water

so that it does not lose its juiciness, and so that it does not burn, of course, but besides the water, of course, the broth that we saved here we add too. but be sure to strain again through a very, very, very fine sieve. here pay attention, you see, there is a little sand, there is garbage. and here, too. but now mushrooms are always with us mushrooms are always with us, and sponge therefore, as soon as the mushrooms are added, you can already salt the pepper. i never add cabbage. for some reason, it changes its taste and aroma due to black pepper, but fresh cabbage is very friendly to empty sauerkraut. look, basically. i love

when cabbage. here she is so tender. she doesn't should turn into porridge a little she should have left. well, if they have russianness, then let's say the structure is like this, and at this moment, we add look. oh, by the way, this is my homemade sauerkraut. it's made without sugar. it is fermented here with a small amount of salt. and a little bit of honey, and sugar . no, of course, carrots are wonderful winter dishes, yes. and what flavor do you feel right away right away when you add sauerkraut, what a fantastic flavor went. my grandmother always cooked in the winter. eh, search and borscht from sauerkraut is not fresh. well , too, of course, cabbage was always fermented at home. so, well, now the temperature should be a little less so that nothing burns,

and so that you can safely leave this beauty unattended for a while. so salt, you need to be very careful, because sauerkraut itself, of course , there is some amount of salt in it, so when you salt fresh cabbage very, very carefully, and i want to tell you, of course, for these 3 hours so far the knuckle sits in our oven is necessary. she will give juice to these juice, it is necessary to water it from time to time. that is, several times. well, i think once every half an hour you must definitely visit her. oh, what a beauty, look, look here she sat for 3 hours, as i said, the longer the better. now we will pour it with this juice for the last time. 100% natural don't miss the events and people

of the week on central television. washington has opened the hunting season for the german leopard, but what is really behind the white house's attempt to arm kiev with german tanks? help ukraine or a win-win option to eliminate competitors from the arms market and prevent the german war industry, get up off your knees gas in europe from the most environmentally friendly fuel, suddenly somehow suddenly became toxic and explosive western politicians and experts. now they are trying to convince the townsfolk that gas stoves can be deadly to health. the new battle for africa how the interests of the united states, europe, china and russia intertwined on the black continent and why economic conflicts can cause big war of the future it will be your central television today at 19:00 on ntv alien flock new season from monday at

20:00 on ntv paragraph three cheese at an attractive price only in delicious and period, but with a cold all week. tired of getting sick means become with your grief to fight off bacteria easily contains no antibiotics and thanks to the action of ions can help eliminate the cause of perception, with new regular medications. we take cherkizov. cut and bake to a delicious chicken meat own farms.

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golden color under the grill, the grill temperature is 220 degrees, literally five minutes no more, while we bring our shank under the grill. we are finishing the cookies. you and i agreed that it would be a cookie with a secret and the secret of this cookie. it is called raspberry dzhemmakheev jam maheev is made from berries, here a huge number of berries have an amazing structure, even if we wanted to bake these cookies already with jam. he wouldn't crawl. he would have stayed , would have kept this wonderful wonderful structure. well, actually, i want to tell you. with such jam, by the way, if they gave me a sandwich with butter and with such jam, then

warm butter would not bother me, because this jam is very fragrant and very, very bright. we take and make these sandwiches. here we have love in the form of hearts, here we have a christmas tree. beauty here we have a bunny.

well, then listen, you can make, of course, icing, by the way, some people really like combinations of raspberries with chocolate. that is, you can pour it all with chocolate icing, for example, make chocolate ganache. and you can make, and icing from powdered sugar and, for example, lemon juice, or someone else, powdered sugar is diluted. i suggest just like this snowball our love story. you just need to decompose it so that it is clear that the hare is a duck.

christmas tree love christmas tree, here is a duck, a hare and a starry sky, now even so that there is also snow around. and here we have it too. look wow, well, how do you feel like cabbage, what will you still like parsley or dill? well, i think dill, probably, well, it's great that you and i have the same culinary preferences cabbage is ready. and i think that you can take out the steering wheel. wow, look what a beauty. oh god, well, to be honest, in addition to the appearance , of course, the aroma also drives me crazy. you see how it is so divine. knuckle

look at this joy. what a wonderful winter meal.

hello welcome to the information service of the ntv television company program today in the studio of dmitry universal soldier such tasks in the special operation zone are facing the russian shell, and how is it with them.