1. Uzbek national sweet soups. Uzbek national kuyuk dishes

Uzbek national dishes
R E J A.
1. Uzbek national sweet soups.
2. Uzbek national kuyuk dishes.
3. Uzbek national sweet dishes

Cooking Uzbek food is one of the most ancient branches of human activity that has reached the level of art. This art improves over time and has a beneficial effect on health and other physical abilities. According to the methods of preparation and distribution of food, it is divided into cold, hot or general, national, etc. Meals are prepared at home or in public catering establishments.

Before preparing Uzbek national dishes, some dishes are specially processed. One such method is to cut meat and season it with salt and spices.
In the preparation of Uzbek dishes, the people use sugar, flour, dairy products, beans, chickpeas, as well as fruits, poliz kUkat products and other products. These parables are of special treatment depending on the type of food.
In the preparation of national dishes at home, cauldron and Uchok are used, and as a source of heat, wood, charcoal, natural gas and others are used. In addition, special tandoors are also used in the preparation of various dishes.
Uzbek national cuisine requires in-depth study of the types of dishes prepared and the conditions for their preparation. Otherwise, the prepared food, along with the Uz national character, will be deprived of its ability to be consumed. Not serving foods that meet the requirements of the UZ indicators in special dishes - trays reduces the consumption quality of these foods. It is allowed to prepare food in public catering establishments only when using the document "Collection of methods of preparation of national dishes and culinary products of the peoples of Uzbekistan". This is a document
Uzbek national sweet soups.
Liquid soups provide the human body with a certain amount of liquid along with food products. The amount of food products is a small part of the liquid food, and their amount depends on the type of food used. A certain amount of food products in the dark part of the food will turn into a liquid state as a result of processing. For this reason, food products can be found in the liquid part of the food to a certain extent. In the liquid part of the food, food products can meet up to 10-30%. In the preparation of Uzbek national soups, animal fats are used together with vegetable oils. Animal fats are used as fat, liquid fat. It is appropriate to use fatty oils in the preparation of Uzbek national dishes at home.
Fatty oil refers to vegetable oil and animal fat. Uzbek national dishes can be served cold and hot. The temperature of hot food can be 75-80 degrees, and the temperature of cold food can be 10-14 degrees.
Uzbek national dishes can be different. They consist of the following: soups, stews, kifta, kiyma, fried soups, liquid soups: Mastava, mashkhurda, shirkovok, milky ugra soup, yakhkatik soups.
Uzbek national dark dishes.
Uzbek national favorite dishes are sweet and very nutritious. Because the parables contained in them are composed of copper, vegetables, grains, eggs, dried fruits and others. In the preparation of food, you can use complex personal processes such as roasting, boiling, cooking on open fire or steaming, baking in the oven, steaming. In the preparation of Uzbek national dishes, hot pots, manti pots, kebab balls, tandoors and other national equipment are used. Chovli, kapgir, juva, ukhlov, chopki and similar items can be used less often.
Most of the Uzbek national kuyuk dishes are cooked in a row, taking into account the process of cooking in one pot. Most of the dishes are cooked together with side dishes and side dishes, and sometimes the side dishes are cooked separately and brought to the table.
Uzbek national dishes include the following:
Potatoes, vegetables. dishes made from erma, leguminous and vegetable products: potato biro, nukhotshurak, moshkichri, egg dulma, jarkops, shovlas. Baked beans. Pilafs: Uzbek, raisin, holiday. Kebabs with eggs: Uzbek, Turkmen, with dressing, with liver. Pastry dishes: Lagmon, lazi, manpar, norin, chuchvara, manti, somsa are included.
Pilaf is one of the most popular Uzbek dishes. Pilaf is a unique dish among Uzbek dishes, and it requires a deep study of cooking secrets. Pilafs are cooked in a unique way in each region of Uzbekistan. For example, pilafs brewed in Tashkent, Fargona Valley, Samarkand, Khorezm are distinguished by their uniqueness. Their appearance, cooking technology, taste, serving rules are unique. The main ingredients of these pilafs are piez, pabzi, rice, gusht, oil, and salt. Cold and hot processing is carried out according to the general rule.
UZBEKI NATIONAL SWEET DISHES
Uzbek national sweet dishes are prepared in a unique way depending on the traditions of each region and district, so their local names are different. The same names are tolkon, kholvaitarva chak-chak.
SWEET DISHES.
Tolkon - drained Uzbek national bread is baked in a roasting oven and dried at low temperature. It will be sifted out in a sieve. Sungra is mixed with sugar. Tolkon is divided into sections and taken to the table.
Holvaitar - The flour is sifted, put in the cooking oil or vegetable oil and fried from light yellow to light brown. Dissolve sugar in warm water, prepare the dough, add it to the fried flour in the pot, and cook it until it becomes a brown paste, stirring constantly. Put it on the table and put it on the table.
In conclusion, I can say that Uzbek national dishes differ from other national dishes in their taste, taste, and unique decoration. The generosity of our nature, the richness of various food products and the Uzbek cuisine, which has been going on for a long time, especially the use of cooking, the use of special tools in cooking, the use of special dishes and trays in the distribution of food, are distinguished. Today, Uzbek national dishes are included among world dishes.
REFERENCES USED
N.A. Afimova "Cooking"
Tashkent "Ukituchy" 1993