Azu - a dish of Tatar cuisine, which is a meat cut into small pieces, stewed with tomatoes and slices of pickled cucumber.Often in the composition of the dishes include potatoes and carrots.Traditionally ase made from beef, mutton or horse meat.However, this dish were so widespread that there are new options.For example, some like to cook ase pork or poultry.
should be noted that for the preparation of pork ase need to take only lean meat, otherwise the dish will turn out too fat.Therefore, a piece of pork, you must first cut off all visible fat.
So, how to cook pork ase?First, prepare the necessary products, we will need about 500-700 grams of lean flesh, a couple of small onions, three tomatoes.If there are no tomatoes, you can use tomato sauce or tomato paste.Once we take a carrot (medium size), 3 pickles (small) and 6-7 potatoes.Among other things, we need about another half cup of broth and spices - pepper, salt, bay leaf, garlic, fresh herbs.If there is no stock, it may be replaced by salted boiling water.
All the products are ready, begin to prepare ase Tatar pork.Meat should be cut into small oblong pieces, about 2 to 4 cm. Onions cut into thin half-rings, pickled cucumber - small cubes.
Tomatoes are scalded with boiling water, so to them it will be much easier to remove the skin.Then cut in half and extract the seed.Tomato pulp into small pieces.Carrot peel and we will cut arbitrarily.You can cut it into slices, and you can - straws, who he loves.
now warm up a frying pan with a little oil and fry the meat portions begin.This should be done under strong heat and spread the meat in a single layer.In this case, the meat is covered with a crust quickly and do not have time to let the juice.
skewered meat lay in the cauldron and a little prisalivaem, and add pepper.It is not necessary to salt the raw meat, since it will provide a lot of roasting juices and ready meals can get dryish.
After all the meat is browned, spread to the same pan and fry the onion until it is translucent.Brown the onions do not need.Send the fried onion to the meat in the cauldron.
Now kettle pour the broth, add the tomatoes and set on fire.If no tomatoes, then add the tomato paste or sauce, you can use tomato juice.Simmer for five minutes and add the carrots.Continue to simmer at low heat for about forty minutes, until the meat reaches ready.
Meanwhile, peel potatoes and cut it into strips.Fry the potatoes in a pan with oil until almost cooked.Pickled cucumbers cut into small cubes, and turned up with a little broth.
Add to the cauldron to the finished meat fried potatoes and pickles, put the bay leaf and season with a dish to taste.Simmer for another five minutes, then remove from the heat, put in a cauldron chopped garlic and give the dish to stand for 10-15 minutes.
ase Spread cooked pork on plates and sprinkle with chopped herbs.
above was given the classic version of the CAM preparation of pork.But there is a "fast" version of this dish of pork tenderloin.Take 400 grams and 300 grams of cuttings treated potatoes, cut into cubes.Also take one bulb, and we will cut it into strips.Fold together with the cauldron, which was previously poured a little vegetable oil, fry.Then pour the broth (half cup) or water, salt, pepper, and add seasonings to taste, cover with a lid and simmer for 10 minutes.Then add into the cauldron one finely chopped cucumber and a couple of tablespoons of tomato paste.Again, cover with lid and simmer for 10 minutes until tender meat and potatoes.Remove from the heat, add the garlic, stir, and you can call all to the table.
