How to eat a meal when getting married in Uzbekistan?
Two cows slaughtered on site were washed, cut and tied with rope, and thrown into a cauldron with a diameter of 15 meters. The huge oil flowers stirred up by the beef under the pot gradually stimulate the aroma of the beef. Although the hot oil can splash five meters, the chef still talks and laughs. This delicious cauldron can be filled with thousands of pounds, and after a while, the beef will accumulate at the bottom of the cauldron like a hill.
The chef takes out a giant shovel and rolls along the edge of the pot. The hot oil temperature makes the surface of the beef quickly charred and locks in the juice inside, and the oily aroma emits is mouthwatering. While the protein bursts, the vitamin cannot be left behind. Two large buckets full of freshly fried fries, fresh carrot chunks, the chef poured into the pan as if he didn't want money.
Add a bucket full of mountain spring water, stir-fry and sprinkle with chickpeas and raisins to enhance the color and fragrance.
Since the pot is too large to have a suitable lid, the chef also takes out a large pot to cover the ingredients, and constantly pours water along the side of the pot while simmering until the flavors of the ingredients gradually mix and bubble.
・The chef flattens the chickpeas with an iron spoon and covers them with a full 100 pounds of locally produced long-grain rice, which has a chewy texture and grainy aroma that won't stick together even when cooked.
・The poured rice should be covered and simmered first, so that the rice can fully absorb the rich soup. The whole cooking process usually lasts about six hours, and every ten minutes the chef gets up every ten minutes to stir the corner rice into the soup to allow it to heat evenly.
・After a long period of patience, each grain of rice is mixed with the aroma of meat and steaming heat, and the diners do not look at the bride and all gather around the cauldron. With the pot starting, the chef first fishes out the pieces of meat, places them on the chopping board and cuts them into small pieces, then puts the rice out of the cauldron, covers the soft rotten meat cubes, and serves with fresh eggs and beef intestines.
After the beef stew, the meat is soft and fragrant, and the rice grains are clear and flavorful, which is really delicious!
