Materials
green onion
ICH Materials 5
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(3)-
Moshkichiri
Moshkichiri is one of the most delicious and substantial food among Uzbek national foods. For preparing moshkichiri the onions are cut and fried during 5 minutes in heated oil. Then the meat is put to the pot (lahm meat, fat, gut, etc.). Once the meat products are roasted cold water is poured.nAfter that, green beans are added and the boiler is slightly bated. Thus the soup is boiled about 30 minutes or more until all the green beans are opened. After all the bean has been fully opened, the rice is washed in a small bowl and added. After a while salt is added and the fire rised to an average level. The pot is permanently mixed so that the containers do not get into the bottom. When the moshkichiri is slightly liquid, the fire is turned off and the meal is put to the bigger plate. a pre-made topping is put on top of it. To prepare the peanut butter onion sauce, finely chopped onion is fried until it is red and the onion turns brown.
Uzbekistan -
Moshkichiri
Moshkichiri is one of the most delicious and substantial food among Uzbek national foods. For preparing moshkichiri the onions are cut and fried during 5 minutes in heated oil. Then the meat is put to the pot (lahm meat, fat, gut, etc.). Once the meat products are roasted cold water is poured.nAfter that, green beans are added and the boiler is slightly bated. Thus the soup is boiled about 30 minutes or more until all the green beans are opened. After all the bean has been fully opened, the rice is washed in a small bowl and added. After a while salt is added and the fire rised to an average level. The pot is permanently mixed so that the containers do not get into the bottom. When the moshkichiri is slightly liquid, the fire is turned off and the meal is put to the bigger plate. a pre-made topping is put on top of it. To prepare the peanut butter onion sauce, finely chopped onion is fried until it is red and the onion turns brown.
Uzbekistan -
Haapi Hoen-tey Ingredients
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt
Bhutan