How to cook basics of pork, beef, chicken

Meat Azu

Due to the deep history of the Tatar people, their dishes have acquired many variations. Traditional recipes were preserved in their original form and took some change. Azu is a traditional representative of the cuisine of this people. Potatoes, meat, spicy tomato sauce and pickles dominate in it.

Preparation for cooking

Meat with vegetables

To make the basics delicious at home, it is important to choose the right ingredients and observe the cooking technology.

  • Meat. Traditionally, basics are made from lamb or horse meat, but other types are also acceptable. From chicken, turkey, the dish will turn out dietary, and beef does not greatly increase calorie content. From pork it turns out bold. It is advisable to choose juicy parts, without bone and tendons, otherwise it will take a long time to stew. Freshness of meat is required.
  • Potatoes are added directly to the dish. In some recipes it is served as a side dish.
  • Pickles are a must. They give piquancy.
  • According to the recipe for the sauce you need tomatoes and tomato paste. If tomatoes are used, the skin is removed.
  • A standard set of spices: black and red pepper. Depending on your taste preferences, the set of spices may vary.
  • Ideally, a cauldron is used to extinguish. If it is not possible, you can use a tank with a thick bottom, like a ducklings.

How to cook beef basics

Beef Azu

From beef it turns out very tasty basics. It is recommended to use veal from tender parts so that cooking takes less time.

Classic recipe

Ingredients
Servings: +10
  • beef 700 g
  • tomato paste 140 g
  • cucumber 2 PC
  • onion 1 PC
  • black pepper, red 1 tsp
  • garlic 2 tooth.
  • salt ½ tsp
  • oil for frying
  • greenery for decoration
Calories and BJU per 100 g
Calories 128 kcal
Proteins: 8.7 g
Fats: 9.5 g
Carbohydrates: 2.3 g
Steps
1 hour. 15 minutes.Video
  • Wash meat, dry. Cut into thin strips.
  • Peel the onion and garlic. Chop the onion in the form of half rings. Cucumbers cut into strips.
  • Heat oil in a container. Fry the beef until golden, then add the onion.
  • Pour in water, simmer for about half an hour.
  • Add cucumbers, salt, sprinkle with pepper, put the paste. Stew for another half hour. Add water if necessary.
  • Turn off, put chopped garlic. Cover.
  • Serve after brewing. Sprinkle with herbs.

In Tatar

Azu in Tatar

Legislators of traditional dishes used a standard set of products.

Ingredients:
  • potatoes - 0.7-0.8 kg;
  • beef - 0.6 kg;
  • cucumbers - 2 pcs.;
  • bulb;
  • black pepper, red;
  • tomatoes - 2 pcs.;
  • tomato paste - 140 g;
  • garlic - 2 teeth .;
  • flour - 25 g;
  • oil - for frying;
  • salt to taste;
  • greens (preferably cilantro).
How to cook:
  1. Rinse beef, dry, cut into thin strips.
  2. Place in a container with heated oil, fry until golden.
  3. Pour in water, simmer for half an hour.
  4. Peel, wash, chop the onion in the form of half rings.
  5. When the water has boiled, put onion and fry.
  6. Add flour, finely chopped tomatoes without skin, tomato paste, mix.
  7. Cut the cucumbers into strips, add to the beef. Season with salt and pepper.
  8. Peel the potatoes, rinse. Cut into slices or strips, fry separately.
  9. Fall asleep to beef, stew for a few minutes.
  10. After the readiness to give a little insist. Serve sprinkled with garlic and herbs.

Pork Azu Recipes

With pork, the basics will be fatty, with a rich taste. It is recommended to use parts without veins and bones.The advantage of the dish is affordable products and a very unusual taste.

With cucumbers

Ingredients:
  • pork - 0.6 kg;
  • bulb;
  • carrot;
  • frying oil;
  • pickles - 2 pieces;
  • black pepper, hot;
  • salt;
  • tomatoes - 2 pieces;
  • tomato paste - 120 g.
Cooking:
  1. Rinse, dry pork, cut into small strips.
  2. Fry until golden.
  3. Peel onions and carrots, cut. Onions - in half rings, carrots - in small strips. Add to meat. Fry.
  4. Pour in water, simmer for half an hour. The pork should be soft.
  5. Cut cucumbers, add to meat. Put chopped tomatoes, tomato paste, mix.
  6. Season with salt and pepper. Put out a few minutes.
  7. Sprinkle with chopped herbs and chopped garlic, let it brew.

With potatoes

The recipe is different in that the dish contains potatoes. To the necessary products above, 700-800 grams of potatoes are added. The cooking scheme is the same. When the pork is stewed, add pre-fried potatoes. Put out a few more minutes. Let it brew, serve with herbs and garlic.

How to cook pork basics

How to cook the basics in a slow cooker

A modern hostess in an age of hustle and bustle cannot imagine life without a slow cooker. It is universal, able to cope with any dish, even with the basics.

Ingredients:
  • meat - 0.6 kg;
  • potatoes - 0.7-0.8 kg;
  • bulb;
  • garlic - 2 cloves;
  • carrot;
  • tomato paste - 150 g;
  • red pepper, black;
  • oil - for frying;
  • cucumbers - 2 pieces.
Cooking:
  1. Set the mode to "fry", pour oil, fry meat cut into strips.
  2. Add chopped onions, carrots in half rings. Continue to fry.
  3. Pour in water, put the “quenching” mode for 20-40 minutes, the time depends on the type of meat. Beef involves long stewing.
  4. Put the pasta, chopped cucumbers.
  5. Peel, wash and chop the potatoes. Cut into slices or straws. Fry.
  6. Put in the bowl, set the "quenching" mode for 10 minutes.
  7. After completion, add garlic and herbs.
  8. Let it brew for a quarter of an hour.

Thanks to the slow cooker, the dish can stay warm for a long time.

Video recipe
Azu in Tatar in a slow cooker. How to cook Tatar style in a slow cooker

Tasty turkey or chicken basics

A dish with poultry is dietetic. It is advisable to take the loin. If other parts are used, the meat will have to be separated from the seeds and peeled. Cooking will take less time than from other pork or beef, as the chicken cooks much faster.

Ingredients:
  • chicken or turkey - 0.6 kg;
  • potatoes - 0.6-0.7 kg;
  • salt;
  • red pepper, black;
  • tomato paste - 150 g;
  • bulb;
  • oil - for frying;
  • cucumbers - a couple of pieces.
Cooking:
  1. Cut the poultry meat into straws. Peeled onions in half rings.
  2. Heat oil, put meat, fry until golden.
  3. Add onions, continue to fry.
  4. Cut the cucumbers, put the tomato paste.
  5. Fry potatoes separately. Add to meat, salt, sprinkle with pepper.
  6. If you wish, you can add a little curry, the bird loves this spice. Mix.
  7. Quench a quarter of an hour.
  8. Sprinkle with chopped garlic and chopped herbs. Cover, let it brew.

The calorie content of various meats

The calorie content of classic azu depends on the type of meat.

Azu with meatEnergy value, kcalAzu with meatEnergy value, kcal
Beef 176Chicken175
Pork195Lamb214

Useful Tips

Azu with meat and vegetables

  • After washing, the meat must be dried, otherwise it will splash strongly when frying.
  • If you are preparing a lean version of the basics, use mushrooms.
  • Sometimes brine is used instead of water, in which case they are carefully salted.
  • If the basics are cooked without potatoes, it is recommended to add a little flour fried in a dry frying pan to the sauce at the end. It is bred in a small amount of cold water and poured into the sauce. As a result, the sauce will get a thicker consistency.
  • An interesting option is cooking in clay (ceramic) pots.
  • Beef is cooked longer than other types of meat. To make it tender, you need to stew for longer and under the lid.
  • If you put the garlic in the finished dish, it will turn out more flavorful.
  • It is advisable to use tomato paste, not ketchup.
  • To get the basics not only tasty, but also beautiful, all the components are cut in the same way: straws or slices.

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Over time, the basics underwent some modifications, but it remained very tasty. Main base: meat, tomatoes, pickles and hot peppers. Knowing the right combination of tastes of individual ingredients, you can vary the set of components and diversify the dish.

The author of the article
Sokolova Svetlana
I can’t imagine life without traveling. And without a camera - nowhere (there are a lot of interesting works). I prefer active tourism without package tours ...
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